Description
A real strawberry cake made 100% from scratch with real strawberry flavor. This strawberry cake gets topped with a simple strawberry gelée, a homemade strawberry-vanilla bean whipped cream, and fresh strawberries. It's super light, moist, and totally delicious.
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Ingredients
Strawberry Cake Batter Ingredients
- 2 1/4 cups cake flour or Italian 00 flour (255g)*
- 1 3/4 cup granulated sugar (350g)
- 4 teaspoons baking powder (17g)
- 1 teaspoon kosher salt (4g)
- 10 tablespoons unsalted butter, cubed, room temperature (140g)
- 10 ounces (2 cups) frozen or fresh strawberries (285g)
- 3/4 cup whole milk, room temperature (175g)
- 1 teaspoon vanilla extract (4g)
- 1 teaspoon strawberry extract (4g)
- 6 large egg whites, room temperature
- 2 tablespoons vegetable oil (30g)
Strawberry Gelée Ingredients
- 1 pound fresh or frozen strawberries, washed and sliced (453g)
- 1/2 cup granulated sugar (100g)
- 1 tablespoon freshly squeezed lemon juice (14g)
- 1 sheet of gelatine (120 bloom strength) (5g)
Strawberry-Vanilla Bean Whipped Cream Ingredients
- 1 cup cold heavy cream (250g)
- 2 to 3 tablespoons homemade strawberry sugar (sub granulated sugar) (25-40g)
- 1/2 teaspoon vanilla bean powder (or sub vanilla extract) (2g)
- 1/2 teaspoon strawberry extract (optional) (2g)
*I use 00 flour when I'm in Italy, and traditional American cake flour for this recipe when I'm in the States. And the weight of these different flours varies based on the humidity content of the flour and also the environment you're living in. No matter where you live, just be sure to use the 'scoop and level' method to measure your flour into measuring cups and the recipe works perfectly every time.
Instructions
- Prepare the baking pans and make the strawberry milk. Line 24 muffin tins with paper or foil muffin cups, or butter and flour two 9-inch cake pans and line with a round of parchment to fit the bottom of the pan and set aside. Heat the strawberries in a saucepot over medium heat stirring occasionally to release their juices (about 8 to 10 minutes). Strain the strawberries through a fine-mesh strainer pressing down with a rubber spatula to get 3/4 cup of juice. Return the juice back to the saucepot (reserving any solids in a bowl). Cook the juice over medium-high heat for 6 to 8 minutes stirring frequently to reduce the juice to 1/4 cup. Add the juice to the milk and stir to combine.
- Measure the dry ingredients. Add the flour, sugar, baking powder, and salt to a medium bowl and whisk well to combine. Set aside.
- Combine the strawberry milk with the remaining wet ingredients. Combine egg whites, strawberry milk, vanilla extract, strawberry extract, and vegetable oil, whisk well to combine.
- Preheat the oven to 350°F/176°C + make the cake batter. Preheat the oven while you make the cake batter. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer) add the flour mixture. With the speed on low add the butter one piece at a time and mix for about 1 minute or until well blended and only pea-sized butter pieces remain. With the mixer still on low, slowly add 1/2 of the strawberry milk mixture, increase the speed to medium-high and mix for about 1 minute. Reduce speed to medium-low and add the remaining strawberry mixture and mix just until blended (30 seconds). Turn off the mixer and give it a final stir using a rubber spatula.
- Bake the cake/cupcakes. Using a measuring scoop, evenly distribute the batter amongst muffin cups, or pour equal amounts of batter into two prepared 9-inch cake pans. Bake muffins for 15 to 20 minutes (9-inch cakes for 20 to 25 minutes), or until a toothpick inserted in the center comes out clean and the tops are light golden brown.
- Cool the cake/cupcakes. Remove the cakes from the oven to a wire rack and let them cool for 10 minutes in the pan. Then remove the cakes/cupcakes from the baking pan and turn them right side up to finish cooling on the wire rack (about 2 hours). Cooled cakes can be wrapped and stored in the refrigerator, freezer, or at room temperature for up to 2 days depending on how cool it is in your kitchen.
- Make the strawberry gelée. Bloom 1 sheet of (120 bloom strength) gelatin in 3 tablespoons of water for 8 minutes until pliable but not falling apart. Meanwhile, cook strawberries in a small pot over medium-high heat until juices release, about 4 minutes.Remove ¼ cup juice to a small bowl, squeeze water from the gelatin, add it to the juice, and stir until dissolved; set aside. Add sugar and lemon juice to the pot with remaining strawberries and cook, stirring occasionally, until thickened and coats a spoon, 10-12 minutes. Remove from the heat, add the strawberry sauce to a small bowl, cool 10 minutes, then whisk in the gelatin mixture. Once at room temperature, spoon gelée onto the center of each cupcake (or 9-inch cake), leaving a border around the edge. To freeze, top with parchment squares and store in an airtight container.
- Make the strawberry-vanilla bean whipped cream. Combine all of the ingredients in a medium bowl and whisk until soft or stiff peaks form. Pipe or dollop a spoonful of whipped cream on top of each cupcake (or cakes) and top it off with fresh strawberries (chopped or whole), Enjoy!
Notes
Substitute strawberry extract for the vanilla extract for an even intense strawberry flavored cupcake or strawberry cake.
Do not over-mix the cake batter so it stays light and tender.
For make ahead and meal prep instructions (including how to freeze) see the main post.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Cakes + Tortes
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 225
- Sugar: 22g
- Sodium: 157mg
- Fat: 10g
- Saturated Fat: 5.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 2.5g
- Cholesterol: 32mg
