Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
techno foodie

Strawberry cake recipe?

Recommended Posts

The amoretti compounds are very cool. I've only played a teensy bit, but have been very happy with the extra punch. Plus, if you call them up, they'll send you samples!

Share this post


Link to post
Share on other sites
I made the recipe you reccomended Patrick, with a few changes. First I did try the recipe with sb jello and I didn't like the fake flavoring the jello gives off. So I omited the jello and used a strawberry compound (to taste) and that worked out great. Also for my strawberry puree I reduced my puree to get a more consentrated sauce and that also kicked up the flavor.

I serve it simply with whipped cream and fresh berries.

I'm so glad to have found this thread! My boyfriend's birthday is next week and upon some investigation, I have discovered strawberry cake is his favorite. I would like to make him a fabulous home-made strawberry cake and knew egullet was the place to go!

Sure enough, here's this thread! Couple of questions on this recipe - I am soooo not a pro and really only got into cooking in the last 6-8 months or so (baking is my favorite). Forgive me if these are stupid questions.

I'm not a fan of fake strawberry flavored things like jello, so I'd rather use the compound, but from all the places I've seen so far, it only comes in bulk sizes, the cost of which is out of my reach right now. Has anybody tried something like this strawberry flavor? Or what about strawberry extract, would that work, also?

If so, when would it be added in order to adjust to taste - after the batter is made?

Wendy - for the reduced puree - did this change the amount you used, i.e., did you use 1 1/2 cups puree after reduction, vs. 1 1/2 cups puree that is then reduced? I'm assuming it's the first option, but just want to make sure I'm understanding correctly.

Thanks in advance for any info anyone can give me!

Share this post


Link to post
Share on other sites

I've seen strawberry extract at my local grocery stores, but I've never tried them. Perhaps someone else here has, anyone?? I think if I was in your position (with-out access to comercial pastes), I'd try it.

I'm not familar with the product you linked us too, sorry. It seems interesting, I wish they had a photo of it and gave a few more details about it. But I can't really comment on it.

I still kept 1 1/2 c. puree, mine just happened to be reduced down puree ready to be used as a sauce on a plate, not watery/soupy like what you get when you freshly puree strawberries. If I was making this at home, I'd probably buy those frozen strawberries that come in a can or very overripe berries, over perfectly fresh berries.....to squeeze in more sb flavor.

There's also dried strawberry powder you can buy (I think Sweet Celebrations carrys it and for pro.'s Uster has them). But that's not in-expensive either.

'Too taste', I taste the raw batter and smell it as I go. I can tell you that with a subtle flavor like strawberry in a cake batter your better to error on the stronger side. To make it stronger, too taste I added purchased strawberry compound. You could use extract.

hth?

Oh, I thought whipped cream was the perfect accompaniment to that cake. It contrasts nicely with the density of the cake.

Share this post


Link to post
Share on other sites
I'm not a fan of fake strawberry flavored things like jello, so I'd rather use the compound, but from all the places I've seen so far, it only comes in bulk sizes, the cost of which is out of my reach right now.  Has anybody tried something like this strawberry flavor?  Or what about strawberry extract, would that work, also?

I haven't used it myself, but Boyajian has a 5oz bottle of strawberry flavoring for $15US. I've generally heard positive things about Boyajian products. If you try it out, please let me know what you think of it.

Share this post


Link to post
Share on other sites

Thanks for the details, Wendy. Very helpful! And thanks for that link Patrick. I don't think I have time to mail-order anything so I think I'm just going to try it with an extract.

I'm thinking to use your recipe, Patrick, adding the extract and doing the reduced puree ala Wendy. And frost with a whipped cream frosting with bits of strawberry folded through (maybe just in the middle layer, and plain on the outside).

I will try to be organized and take a picture before it is demolished! That's always a challenge as the guys in the house tend to descend like locusts as soon as the baked goods are ready!

I really love this board - being able to talk to accomplished bakers such as yourselves is soooooo helpful and makes me feel much more confident about trying an unknown recipe like this! Thanks, guys!

Share this post


Link to post
Share on other sites

Oh - one more question:

I will be making this cake the day before his birthday. Is this type of cake something that should be refrigerated overnight, or would it be better to just frost it and leave it out?

I know some cakes are better after refrigeration, but I haven't done a lot of cakes, mostly cookies and muffins and such.

Share this post


Link to post
Share on other sites

You won't need to refrigerate the cake if you're making it one day ahead. I think a lot of cakes taste better the next day, especially chocolate cakes, but I don't refrigeration will necessarily improve things.

Share this post


Link to post
Share on other sites

i'm thinking about trying patricks cake recipe (the third one) for a cake i'm doing at the end of the month. i really was looking for a recipe that didn't call for jello but that is a very rare thing! about a year ago, i tried about 6 different strawberry cake recipes and none of them were what i would call "great", hmmm, i wonder why its so hard to find a good recipe? :hmmm:

Share this post


Link to post
Share on other sites

It might be intresting to get those "Just Strawberries" flash dried and chop them or grind them into a powder to add to your batter for some extra strawberry power without getting the faky jello taste.

I have several varieties of fruit powders that work great and have made up a few of my own using the "just..." dried berries.

Share this post


Link to post
Share on other sites

Just the thread I've been looking for! I've been scouring the internet for a scratch strawberry cake. I came across the first recipe but that was about it. I was hesitant to try it because it seems overly sweet with the Jello and 2 cups of sugar.

Thanks for your posts Patrick.

Share this post


Link to post
Share on other sites
Just the thread I've been looking for!  I've been scouring the internet for a scratch strawberry cake.  I came across the first recipe but that was about it.  I was hesitant to try it because it seems overly sweet with the Jello and 2 cups of sugar. 

Thanks for your posts Patrick.

Kris, I made the cake yesterday but we haven't eaten it yet so I can't yet tell you how it came out.

I was unable to find the strawberry extract - the only thing available in the local markets was Imitation, so I just went with really reduced strawberry puree. We'll see how it goes.

But, it went together nicely and I'll have pictures tomorrow as well as a review!

Share this post


Link to post
Share on other sites

Well, here is the cake. It came out okay, but not as outstanding as I had hoped. I'm sure that has everything to do with my inexperience and nothing to do with Patrick's recipe! The flavor was pretty good, although not as strawberry-y as it could have been with the extract / compound I didn't have. But it was much denser and didn't come out as light as Patrick's picture looked.

I ended up having to put the batter in the fridge yesterday for a while before baking, so I'm thinking that may have had something to do with it. Anybody else have any suggestions as to why it might have come out so heavy?

I'm trying to post pictures, but for some reason they are not appearing. Hopefully they will show up in the next post.

Share this post


Link to post
Share on other sites
Well, here is the cake.  It came out okay, but not as outstanding as I had hoped.  I'm sure that has everything to do with my inexperience and nothing to do with Patrick's recipe!  The flavor was pretty good, although not as strawberry-y as it could have been with the extract / compound I didn't have.  But it was much denser and didn't come out as light as Patrick's picture looked. 

I ended up having to put the batter in the fridge yesterday for a while before baking, so I'm thinking that may have had something to do with it.  Anybody else have any suggestions as to why it might have come out so heavy?

The cake is supposed to be dense, almost like a pound cake. As I wrote in my description of it:

At least, I've found what I'm looking for in a strawberry cake -- exceedingly moist, dense, and flavorful. Of the three I've tried so far, this is the only one that I'm sure will get eaten to completion. Tasters at home and work also think its easily the best of the three. The only drawback --and to me its not a drawback at all-- is its density. If you want a light and airy cake, this is not the one for you.

As for the flavor, you're just not going to get a strong strawberry flavor using only strawberries. At least, I didn't, even when I used a lot. That's why the recipe included a packet of jello. I'm not sure why that it - maybe natural strawberry flavor compounds are not very heat-stable. At any rate, none of the cakes I made with just strawberries was worth making again, for just that reason -- not enough flavor.


Edited by Patrick S (log)

Share this post


Link to post
Share on other sites

Ah, well I suppose I had just made a guess of what it would be like based on your picture, and didn't read your description closely enough.

Don't get me wrong - it was good, just wasn't the texture I expected. My boyfriend - for whose birthday it was - loved it. So it was definitely a success!

Thanks for the recipe, Patrick!

Share this post


Link to post
Share on other sites

I think it looks like a big strawberry shortcake! What's not to love???

I can see the denseness of the cake and know that's what I'd be looking for so I'd be likely to make this (and will soon!). I wonder if those dried strawberries wouldn't do the trick. Although I did just go look at the compounds to see what they have. Yum....

I just put this recipe into MasterCook so I don't have to come searching again to see which version you ended up with. Now I want strawberry cake. But, um, I can't.eat.any.more.cake.

Sigh....

Share this post


Link to post
Share on other sites
First I did try the recipe with sb jello and I didn't like the fake flavoring the jello gives off. So I omited the jello and used a strawberry compound (to taste) and that worked out great. Also for my strawberry puree I reduced my puree to get a more consentrated sauce and that also kicked up the flavor.

I made the cake again a couple of times and I agree about the jello. Actually I didn't mind the flavor so much but I think it did give a little rubberiness to the cake. So I did what you did -- reduced the puree. I think I ended up using about 2C of almost jam-like reduced puree. This worked great, and made the flavor much stronger. I need to tweak the recipe some more, but I wanted to say that I thought reducing the puree is a great tip.

Share this post


Link to post
Share on other sites
First I did try the recipe with sb jello and I didn't like the fake flavoring the jello gives off. So I omited the jello and used a strawberry compound (to taste) and that worked out great. Also for my strawberry puree I reduced my puree to get a more consentrated sauce and that also kicked up the flavor.

I made the cake again a couple of times and I agree about the jello. Actually I didn't mind the flavor so much but I think it did give a little rubberiness to the cake. So I did what you did -- reduced the puree. I think I ended up using about 2C of almost jam-like reduced puree. This worked great, and made the flavor much stronger. I need to tweak the recipe some more, but I wanted to say that I thought reducing the puree is a great tip.

Have you tried working with any of the LorAnn flavored oils, Patrick? I picked up a few bottles last month (haven't had a chance to play with them yet). I'm guessing a few drops of strawberry oil could sub for the flavor provided by the jello and solve the problem of rubberiness.

Share this post


Link to post
Share on other sites
First I did try the recipe with sb jello and I didn't like the fake flavoring the jello gives off. So I omited the jello and used a strawberry compound (to taste) and that worked out great. Also for my strawberry puree I reduced my puree to get a more consentrated sauce and that also kicked up the flavor.

I made the cake again a couple of times and I agree about the jello. Actually I didn't mind the flavor so much but I think it did give a little rubberiness to the cake. So I did what you did -- reduced the puree. I think I ended up using about 2C of almost jam-like reduced puree. This worked great, and made the flavor much stronger. I need to tweak the recipe some more, but I wanted to say that I thought reducing the puree is a great tip.

Have you tried working with any of the LorAnn flavored oils, Patrick? I picked up a few bottles last month (haven't had a chance to play with them yet). I'm guessing a few drops of strawberry oil could sub for the flavor provided by the jello and solve the problem of rubberiness.

No, I haven't tried LorAnn oils. I see them all the time, and have wondered if they are any good. Once you use them, let me know what you think. I see that Boyajian also has a natural strawberry flavoring, and I've heard good things about their products. Anyway, the cake I made with just the super-reduced puree actually had a pretty strong flavor, and texture was improved too but now it might actually be too delicate, so I might try using more flour or AP flour instead of cake flour. The reduced puree also made the cake purple-pink in color, oddly enough.

Share this post


Link to post
Share on other sites

I finally got around to experimenting with Boyajian strawberry flavoring. $15 for 5 fluid ozs, which works out to be like $1.50 per tablespon. The smell was somewhat weird, but it tasted good in a cake.

I changed my mind again about the puree. I've decided I don't like the reduced puree. It changes the flavor -- some elements get stronger and others get weaker-- and makes the cake purplish. But I may have reduced it too much, cooked it too long.

So last night I made a strawberry chiffon cake using 1C puree from frozen strawberries plus 1T of the Boyajian flavoring. This seemed to have the best flavor yet -- stronger and more like fresh strawberries. I used the CI recipe for chiffon cake. It was perfect except 1) there was a very thin (like 1/5") custary layer on the bottom, and 2) it was maybe very slightly more delicate than I'd like to to be.

Share this post


Link to post
Share on other sites

Hi all,

I was just asked to make a strawberry cake with vanilla buttercream. I have never made an actual strawberry cake where it is the cake that has the strawberry flavor. Does anyone have a recipe that they recommend?

Thanks!!

Take care,

Chris

Share this post


Link to post
Share on other sites

I haven't found one I really like, and I've tried a lot.

Share this post


Link to post
Share on other sites

Patrick, I haven't heard of anyone ever talking about a good strawberry cake they've tasted.

Thanks for the link miladyinsanity!

Share this post


Link to post
Share on other sites
Patrick,  I haven't heard of anyone ever talking about a good strawberry cake they've tasted.

Thanks for the link miladyinsanity!

Since it is strawberry season, how about a genoise or pound cake with vanilla buttercream and sliced strawberrys?

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      Chocolate cake with plums
       
      The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

      This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

      Ingredients (25cm cake tin):
      200g of flour
      150g of butter
      3 tablespoons of cocoa
      120g of brown sugar
      15ml of almond milk
      100g of dark chocolate
      1 egg
      1 teaspoon of baking powder
      plums

      Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
      Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!

    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

    • By Kasia
      Smile of the summer – apricot-peach shortcake
       
      Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

      Ingredients:
      dough
      200g of flour
      150g of butter
      75g of sugar
      1 egg
      1 egg yolk
      1 teaspoon of baking powder

      fruit:
      1kg of apricot
      4 peaches
      2 packets of powdered vanilla blancmange
      4 tablespoons of brown sugar

      Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
      Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
      Heat the oven up to 180C.
      Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!
       
       

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×