Simple Layer Cake with Strawberries Filling

Cake with Strawberries Captured in Cake

Strawberries can be the most challenging item to employ in a cake due to their high water content and relatively mild flavor A dense cake is the consequence of using a lot of fresh strawberries to capture the flavor. They also lose some of their flavor when baked

I was inspired to make the cake by a famous Southern dish called jam cake. I was going for a soft but moist layer cake with a subtle and true strawberry flavor; jam cake is typically spicy and made with blackberry jam. Many recipes for handmade strawberry cakes call for puréeing and boiling the strawberries, which reminded me a lot of jam without the added sugar! So instead of using as much sugar as you would normally use in a cake like this, I used strawberry jam instead. The strength of the fresh strawberry flavor comes from the icing which was inspired by the strawberry cake frosting that requires ground freeze-dried strawberries without adding moisture they provide the icing with a lovely pink color and a tonne of real strawberry flavor. they are available at Target trader joe Whole Foods and most major s supermarkets

Cake with Strawberry Go Ahead

You can prepare the cakes in advance if you’re hosting a party or celebrating a birthday. Allow them to cool fully before securing them firmly with plastic wrap. Keep chilled for a maximum of three days, or cover with aluminum foil and freeze for a maximum of one month.

The entire cake can also be prepared up to one day in advance. Before serving, cover and refrigerate for a minimum of 30 to 60 minutes, allowing the dish to reheat slightly on the counter.

This strawberry cake has the great quality of being year-round edible. The majority of its taste comes from jam and freeze-dried strawberries, which preserve strawberry flavor for longer periods. Next time, I’ll make it for my birthday in February.

Cake with Strawberry Filling

1. Thirty minutes for preparation
2. Cook for 40 minutes.
3. 60 minutes is the cool time.
4. 2 hours and 10 minutes in total
5. Ten servings in total.
6. Produce one two-layer cake.

Cake with Strawberry ingredients

Regarding the cake

• 2. half a cup, or 320 grams 2 cups of all-purpose flour
• Half a teaspoon of powdered sugar
• One-half tsp baking soda
• three-quarters teaspoon of salt
• One cup and two sticks of room-temperature unsalted butter
• 200g or 1 cup Sugar in granules
• Three big eggs at room temperature
• 1/3 cup of room-temperature strawberry jam
• Half a cup of room-temperature sour cream
• One tsp vanilla essence
• Red gel or food coloring, if preferred, is optional.

Regarding the icing

• 22g or 1 cup of freeze-dried strawberries
• One brick of softened cream cheese, weighing eight ounces One stick, half a cup of softened butter without salt
• Three cups, or 340 grams of sugar powder
• 1/4 tsp salt
• As needed, up to three tablespoons of milk
• A couple of fresh strawberries cut into pieces for garnish

Method

Set oven Temperature To 350°F.

Grease two around 8 inch cake pan place circles of parchment paper around the bottom after lightly greasing it.

Mix the dry ingredients:

In a medium bowl, sift together the flour, baking soda, baking powder, and salt to make the cake.

Prepare the batter for the cake:

Add the sugar and butter to a large mixing bowl using a hand or stand mixer. Beat for three to four minutes on medium speed until pale and fluffy. Add the eggs, one at a time, beating after each addition until thoroughly blended. Scrape down the bowl’s bottom and sides.

Half of the dry ingredients should added and stirred only until combined pour in the strawberry jam and stir .stir in the remaining dry ingredients scraping down the bowl if required and then add the sour cream vanilla and red food coloring .stir only until thoroughly combined and are on visible flour streaks

Cook:

Evenly divide the batter among the baking pans that have been prepared. Distribute evenly in a gentle coating.

A toothpick or tester placed in the center should come clean after 35 to 45 minutes of baking. Place the pans on a cooling rack and let for 10 minutes Remove the pans from the rack by gently turning them over and then removing the parchment paper. let it cool completely.

Prepare the powdered strawberry:

Prepare the icing when the cakes have cooled. Place the freeze-dried strawberries in a small food processor or spice grinder and pulse until a fine powder forms. As an alternative, put the fruit in a zip-top bag and use a rolling pin or other similar tool to pound it.

Prepare the frosting:

To a large mixing basin or the bowl of a stand mixer, add the butter and cream cheese. For about two minutes, on medium speed, beat with an electric mixer until pale and fluffy.

On low speed add the strawberry powder salt and powdered sugar after blending. Accelerate to a medium speed. Beat until the mixture has a creamy texture. if the mixture is too thick for you. Add a teaspoon or two of milk at a time beating after each addition until the desired consistency is achieved. it should have a creamy consistency and be spreadable.

Decorate the cake with Strawberries:

Use a serrated knife to cut off any domes on the tops of the cake so that they are mostly flat. Cover the cake with a little third of the icing after spoon into a dish, and spell it evenly until it reaches the edges of the cake.

Place the second cake layer on top, followed by a little less than one-third of the remaining frosting. Make a layer with a consistent thickness. Frost the cake’s sides with the leftover icing. Serve by placing the cut strawberries on top.

Any leftover cake can be kept properly covered in the refrigerator for up to five days. If it won’t be served immediately, it can be kept uncovered in the refrigerator for up to two hours.

Facts about Nutrition

759 Calories            39g Fat 

96g Carbohydrates        7g Protein