PrintSimple Strawberry Cake.
Ugh, I was online earlier today and tried Googling the term "Simple strawberry cake recipe" and I didn't like any of the results I got. I know what I'm looking for- though it's not a specific recipe and I just can't seem to find it. Everything I found included strawberry gelatin or boxed white cake mix. If I knew enough about baking, I'm sure this would be super simple, but I don't.
Here's the deal:
I went to the farmer's market this weekend and I bought pints of the most sweet, beautiful and gigantic strawberries you've ever seen. I want to bake a cake that includes a vanilla flavoring and has diced strawberries in the actual batter. I want to garnish the cake with the berries and maybe even make a homemade frosting- which I don't need help with. Can anyone refer me to a site or does anyone have a recipe of their own?
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12 Comments:
How about a cake with strawberry filling from Cooks Illustrated? I couldn't find a regular strawberry cake either, except boxed. I don't see why you couldn't just add strawberries to any recipe for your favorite yellow, white, sponge, or pound cake. If you'd like the CI recipe, just let me know and I'll post it for you.
PerkyMac at 11:33PM on 05/12/08
Here's one from Whole Foods. It looks good. May have to try this one myself. http://www.wholefoodsmarket.com/recipes/dessert/cake_strawberry.html
beth1 at 12:17AM on 05/13/08
Do a google search for Dorie Greenspan's perfect party cake (it's been all over the blogs lately). You can substitute vanilla for the lemon flavoring and substitute strawberry jam for the filling. I think it would work well because it has such a nice fluffy texture.
butterface at 1:25AM on 05/13/08
Ina Garten's Strawberry Country cake. This cake is winner
JerzeeTomato at 1:47AM on 05/13/08
@pumpkinbear. So, it sounds like you're a novice to baking. Well, have no fear, box mixes are so easy, foolproof and great tasting you will be fine. Get a box of cake mix. Yellow will taste more like pound cake. White will taste more like vanilla. Add a cup of pureed strawberries to the batter. If the recipe calls for 1 1/3 cup of water, add 1/3 cup less because of all the liquid in the strawberries. Cook according to package directions, cool, frost, decorate. EAT!
nightmoon at 2:37AM on 05/13/08
This is a snack cake with strawberries that I really like. A bit firmer than a regular cake, but I think it makes up for the moistness of the berries and freezes like a dream (I can't make one of anything..I make lots and freeze)
Strawberry Snack Cake
2 cups fresh strawberries (I use more)
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon(opt..see note at bottom)
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
1 1/4 cups vegetable oil (you can use ¼ c oil and 1c apple sauce)
4 eggs, beaten
1 1/4 cups chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease a 9x13 pan or muffin tins. (Or whatever you like to use)
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with a few tablespoons extra sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Scrape batter into pan/tins
4. Bake for 45 to 50 minutes, (less for cupcakes)or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn cake out, and cool completely.
I put white chocolate on the top (shaved) it melts in and creates a good crust, or you can frost as desired. You will probably have to cook it longer than said depending on how many strawberries you put in it. :}
I also like to add some nutmeg and fresh grated (or dry ground) ginger to the mix. Or you can leave out the spices for a whiter cake.
I use this as a base cake for many moist fruits I like to have IN the cake rather than just ON.
sadiepix at 2:54AM on 05/13/08
Oh..meant to say the nuts can be left out of the recipe easily as well. I usually do skip them when I want a softer cake to frost, rather than one to just grab from the pan and munch.
sadiepix at 3:16AM on 05/13/08
If you have The Joy Of Cooking try the Peach Cake Cockaigne and sub Strawbs. I think that recipe would work with strawbs and the cake itself is very tasty.
chiff0nade at 8:30AM on 05/13/08
I don't even like strawberry shortcake, but when I saw the America's Test Kitchen Episode for their 'Strawberry cream cake' made with sponge cake, I nearly drooled--it's probably the same as the Cook's Illustrated recipe mentioned, but you might want to check out their website or the companion book.
To be honest, what I'd like (not that it matters ;) is chocolate cake with white buttercream or cream cheese icing, with berry toppings for a change...mmm...strawberries and chocolate...
HeartofGlass at 9:27AM on 05/13/08
I have a recipe for White Chocolate-Strawberry Cupcakes - enjoy!
White Chocolate-Strawberry Cupcakes
Makes 12
Cupcakes:
1/2 cup white chocolate chips
12 small to medium strawberries, washed and patted dry with paper towels
1 1/3 cups all-purpose flour
3/4 tsp. baking powder
1/8 tsp. salt
8 Tbsp. unsalted butter, room temperature
3/4 cup sugar
2 large eggs, at room temperature
1/2 cup half and half
1 tsp. vanilla extract
Glaze:
1 1/2 cups confectioners’ sugar
3 Tbsp. fresh lemon juice
12 small whole strawberries, for garnish (optional)
1. On a cutting board, using a chef’s knife, chop the chocolate chips into smaller pieces. Transfer to a bowl. Wipe off the cutting board. On the same board, with a paring knife, remove the hulls from the strawberries and cut each berry into quarters.
2. Preheat oven to 350ºF. Line 12 cups in a muffin tin with paper liners. In a small bowl, combine flour, baking powder and salt. Stir with a fork to mix well.
3. Using an electric mixer, beat the butter and sugar until fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each. Add half of the flour mixer and stir with the flexible spatula until almost combined. Stir in the half and half and vanilla extract. Add the rest of the dry ingredients and stir until almost combined, then add the white chocolate and strawberries and carefully stir everything together.
4. Use an ice cream scoop or a 1/4 cup dry measure to divide the batter among the paper liners in the muffin pan – fill each about 2/3 full. Bake for 20 to 25 minutes, until a toothpick inserted into a cupcake comes out clean. Remove the pan to a wire rack to cool for 5 minutes, then take the cupcakes out of the pan and place them on the rack to cool completely.
5. Make glaze: Stir together the sugar and juice with a fork until completely moxed and free of lumps. If the glaze is too runny, add more sugar, a few teaspoons at a time and stir in with the fork. If it’s too thick, add more juice, 1 teaspoon at a time. Spoon the glaze over the cooled cupcakes and spread with a butter knife. Top each with a strawberry, if desired.
CookiePie at 9:58AM on 05/13/08
There is so much drool on my keyboard, I am surprised it works. I want all of the above.
@CookiePie: That recipe sounds divine. Have you ever made that with Cream Cheese Frosting? Oh wow-I don't think I could stay away then.
I was going to suggest making a layered cake (vanilla is good) and making your strawberries the filling between the layers. You could put the strawberries by themselves or make a jam. I always like to cut up fresh strawberries, lie them flat on a plate or long container, sprinkle sugar on top and wait a day or two, and deliciousness is what's left. You probably wouldn't want to use all the juices in the layers-make the cake too soggy too quick, but you could always serve on the side-or with something else. Pancakes are good with that.:)
Also, you may want to check out www.allrecipes.com
Hope you find what you are looking for!
Butrflygirly at 10:30AM on 05/13/08
What JerzeeTomato said. Ina Garten's Strawberry Country Cake is a marvel.
Find it here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21017,00.html
The cake is so buttery and velvety, and the berries and cream are light ad fresh. What a combo!
Brownie at 3:31PM on 05/13/08