Jul 6, 2023
Do you find that you sometimes compromise when making a strawberry cake? You want to add more fruit flavor to the cake, but that would mean watering it down. You could add flour, making the cake too dense and losing flavor again! Same with the frosting. If you add too much strawberries, it’s too thin. If you add thickeners, you’re back to lackluster icing. The solution? Here are strawberry cakes with freeze-dried strawberries recipes full of flavor without compromising texture.
If you love cake but don’t want it too sweet, try Sugar & Sparrow’s strawberry cake with freeze-dried strawberries.
The recipe’s got a mix of fresh strawberries and freeze-dried strawberries thrown in. For the Cake, Sugar & Sparrow used cake flour, whole eggs, butter, and reduced strawberry puree.
Wait, wouldn’t the strawberry puree water down the batter? Only fresh strawberries can give the cake that rich strawberry flavor. So, in this recipe, the pastry chef reduced the puree to 1/2 a cup. That’s 3/4 lb (12 oz) of fresh strawberries. It would certainly take time, but it’s worth it once you taste the cake. To ensure that the puree won’t affect the rest of the liquid, it should be cooled down overnight.
The freeze-dried strawberries gave the frosting a lovely pink color and ruby speckles. Not only that, they also imparted a delicious strawberry flavor to the buttercream frosting. So if you find the cake lacking, the creamy, rich frosting will give it life.
Sally initially struggled with her strawberry cake because of the lack of strawberry flavor. She wanted to have a cake that didn’t rely on the crutch of artificial strawberry flavoring.
So, she did just like Sugar & Sparrow did with her cake and frosting. The cake batter has reduced strawberry puree, and the frosting has freeze-dried strawberries.
The only difference between this strawberry cake with freeze-dried strawberries is the frosting. Instead of using only butter, Sally used half butter and half cream cheese. As a result, Sally’s cake has that balanced, rich, flavorful frosting that’s less sweet. It complements the soft, fluffy cake that can be somewhat lacking in flavor to some.
Those who tried it say the recipe’s great! The cake turned out very dense and moist. Another baked the cake with her daughter, and they loved it. Someone also baked it for her nieces’ birthday and loved it. So much so that the niece wanted the same cake for next year.
If you want to see how a strawberry cake with freeze-dried strawberries on the cake batter, you should try this! Sugar Geek Recipes.
This is a strawberry cake made from scratch featuring freeze-dried strawberries. You’ll be surprised if you’re wondering how the cake will turn out. It’s moist, full of flavor, and, most of all… cuts cleanly! With the help of a bit of food color and strawberry extract, you get a pink cake with an unmistakable strawberry flavor.
Someone made it for her granddaughter’s birthday, and she loved it. It was so good! Another said that the results were amazing with this recipe.
If you’re looking for a unique strawberry cake with freeze dried strawberries recipe, try this one by Stella Parks.
Aside from the freeze dried strawberries, a Chinese five-spice powder is added. Also, the starch and pH of the bleached cake flour make the cake light and fluffy despite the acidity of pureed strawberries.
This one didn’t need reduction, unlike the previous recipes that call for pureed strawberries. That’s because you’ll be adding freeze-dried strawberry powder to the batter. The result is a moist cake with pretty small red specks complimenting the plain frosting.
Those who tried the recipe exactly as it’s written said they loved the flavor. It’s got the right texture and depth of a strawberry cake. Another said it was a home run. There’s also a baker who waited to years to make it again because she couldn’t find bleached cake flour. In her words, the cake was sublime.
If you’re doubtful of the five-spice powder, listen to your instincts. If you don’t care for it in Asian recipes, you won’t like it here, either. Some tried it with the five-spice powder, and they didn’t like the result.
Like Serious Eats, this recipe from Baking A Moment uses freeze-dried strawberries in the batter.
The only difference is, this strawberry cake with freeze dried strawberries didn’t use artificial flavoring. This means you can still make this even if the strawberries aren’t in season!
The unique thing about this recipe is that Allie uses the reverse-creaming method. You start with the dry ingredients, then work the butter in. After that, in goes your liquid ingredients. Also, you have the freedom to use whatever frosting you like. You only need to add 1.2 oz (34.02 g) of freeze-dried strawberries.
One who baked it said it was the best strawberry cake shes ever had. It’s now become a staple in their dessert repertoire. Another said that although the cake tasted delicious, the color was a “dingy shade of dusty pink.” Allie suspects it’s got something to do with the brand. She recommends Natierra and Trader Joe’s freeze-dried strawberries since those are what she used successfully.
These recipes will help you bake your best strawberry cake with freeze dried strawberries. Each has a unique feature that makes it different from the rest. See which one will fit you, and share your experience in the comment section!
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