If you’re looking for a great recipe to make this summer, look no further. I have the perfect strawberry cake that will not only be popular with your friends and family but also easy enough for anyone to get their hands on.
The “strawberry birthday cake” is a strawberry cake that has been covered in brita. The cake is light and fluffy, with an intense flavor of strawberries.
You may cut the 913 cake in half the short way for a more sturdy cake. Where, though, is the joy in that?
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottom and sides of a 913-inch cake pan with parchment paper and gently spray it with nonstick cooking spray, since meringue may cling to even parchment paper.
To make the meringue, whip the egg whites with 1/4 teaspoon salt in the big bowl of a stand mixer equipped with the whisk attachment, or with a hand mixer, on medium/low speed until they begin to thicken — they’ll appear satiny and you’ll see some trails develop from the beaters. Increase the speed to medium and add half of the sugar — 3/4 cup — a little at a time, beating for 10 to 20 seconds after each sprinkle has disappeared. Continue to beat the mixture until the egg whites are glossy and stiff peaks form when the whisk is raised, about 1/2 teaspoon vanilla extract or paste. Remove this dish from the equation.
To make the cake, follow these steps: In a separate bowl, whip the butter with the remaining 3/4 cup sugar, 1/4 teaspoon salt, and lemon zest until light and frothy, but no need to clean your whisk/beaters if you’re using them again. Toss in the egg yolks and mix well. Baking powder should be sprinkled over the top of the batter and completely mixed in. Add the milk and beat to incorporate; the batter will seem curdled and split right away, as if you’ve made a mistake. You haven’t done so. Blend in the flour until smooth; the mixture should come together evenly.
Bake the cake: Spread the cake batter into a thin, even layer in the bottom of your prepared cake pan. Place a dollop of the egg white mixture in the center of the batter and gently distribute it around the cake. (A tiny offset spatula makes this easy for both.) Bake for 20 minutes, then check for doneness with a toothpick inserted into the center of the cake; it should come out clean. Under a meringue, this might be difficult to judge, so test a few different spots. It’s possible that the cake may require an extra 5 to 10 minutes to set. [Yes, in testing, I discovered such a wide variety of baking times.]
When the cake is done baking, let it set in the pan for 10 minutes then gently removing the cake and paper onto a cooling rack to cool entirely.
Set aside strawberries, 1 tablespoon sugar, and lemon juice in a medium bowl to finish the cake components. [They take approximately 15 minutes to get juicy.] In a large, clean mixing basin, whisk together the heavy cream, crème fraîche, remaining 1 tablespoon sugar, and vanilla extract or paste until soft peaks form.
Assemble the cake as follows: Cut the cooled cake in half lengthwise, resulting in two long rectangles. Carefully loosen the parchment below and transfer the first half to a dish. Swirl half of the whipped cream on top, then scatter half of the berries on top. [Will it be a shambles? Yes, it certainly will.] Finish with the remaining cream and berries before placing the second half of the cake on top of the berries. Any remaining liquids from the bowl may be drizzled over the cake. If desired, garnish with mint leaves and/or powdered sugar.
To serve, keep the cake refrigerated until ready to use. To serve, cut the cake into untidy, disorderly portions. Refrigerate leftovers for up to 4 days.
The “easy strawberry cake” is a delicious dessert that can be made in minutes. It’s a great way to use up the extra strawberries that are sitting around your house.
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