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techno foodie

Strawberry cake recipe?

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Have you thoguht about trying the blueberry cake with teh white chocolate cream cheese frosting that was in Bon Apetite 2000 - and substiting strawberries for the blueberries - I have made this several times and love the texture as well as the way the blueberries end up at the bottom so when you stack the cake and slice - looks great - and the white chocolatte frosting would enhance the strawberries as much as it does the blueberries.....

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Caroline923, have your tried this? I find that because there is such a difference in the amount of water contained in blueberries and strawberries, that substituting strawberries usually adds too much liquid to many baked goods. So I tend to substitute raspberries for blueberries in recipes, but rarely strawberries. Of course it would depend on the particular batter as to whether or not it can handle the extra liquid.

1.0 cup, strawberry halves has 138.24g of water.

1.0 cup of blueberries has 122.10g of water.

1.0 cup raspberries has 105.47g of water

Hugs Squirrelly Cakes

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You are right about the water content - though some success with the smaller whole strawberries and tossed flour and also the dried ones from Whole Foods here - slightly reconstitued work as well.

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Yep, Squirrelly Cakes is correct!

You can also try making my Frosted Fresh Cherry Layer Cake Recipe and using strawberries, instead. http://recipes.egullet.org/recipes/r1360.html But, there's no need to adjust the water content of my recipe or anything else; I developed it (tolerances in the recipe) to handle different types of fruit. Canned and drained pineapple is delicious, too!

But, I have found baking strawberries into a recipe never really turn out that well or impart a vibrant flavor, except for Caroline923's great tips or if I use strawberry puree (I can't think of the other type--it's like puree), strawberry jam or syrup. (And, no thank you to Kool-Aid as a flavoring aid!)

There's also strawberry flavored oil (whic is vibrant) http://www.lorannoils.com/Products.asp?Cat...Name=Flavorings , too, as well as extract, which I don't like as much as the oil. (As with all flavored candy oil, use a small amount. I start with 1/4 teaspoon per recipe.)

If you use whole strawberries, there's no need to toss the berries in flour for my recipe because the batter is thick enough to suspend them and they won't sink to the bottom. (Is that why you do that Caroline923 or is there another reason for coating in flour? Does the flour coating help them bake better in some way?)

Edited to add: But, I tend to agree with Patrick S. that its hard to make an excellent fresh strawberry cake. But, try my Ultimate Strawberry Butter Cake Recipe Variation that I posted a few posts up in this thread and see what you think.


Edited by Sarah Phillips (log)

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I've been following this thread with interest, although I've never made a strawberry cake so I dont have a recipe to offer, but I did just buy some dried strawberries which smell and taste fantastic. They should be good in a cake, shouldn't they? The wateriness of fresh strawbs would not be an issue.

Any ideas as to how I might use these in a cake, other than just tossing them into the batter as if they were raisins?

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Due to an allergy, I haven't been able to eat strawberries for some time so though I will bake a strawberry cake, I have to go by scent, texture and other people's taste comments.

But I have never really found that strawberries impart that strong berry taste to a cake, once they are cooked. I think they work better when served fresh, in a coulis or sliced as a fresh filling.

Mind you, my late mother-in-law used to toss a handfull or two of fresh sliced berries into an ordinary buttercake, once the batter was in the pan, test it every so often with a knife inserted and she managed to always achieve great success.

I have thought of using the dried berries too, if you do try that "The Old Foodie", please post your results.

Lots of great suggestions for trial cakes here!

Hugs Squirrelly Cakes

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