Perfect for summer, a reduced strawberry purée infuses this cake with a touch of sweetness and vibrant colour.
Ingredients
For the reduced strawberry purée:
- 1 lb (16 oz) of fresh strawberries
For the cake:
- 3 cups (750 mL) cake flour
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) salt
- 1 cup (250 mL) unsalted butter, softened
- 1 ¾ cups (425 mL) granulated sugar
- 4 eggs
- 1 tbsp (15 mL) vanilla extract
- ¾ cup (175 mL) milk
- ½ cup (125 mL) reduced strawberry puree
- 1 to 2 drops of food pink food colouring (optional)
For the strawberry frosting:
- 4 cups (520 g) icing sugar
- ½ cup (125 mL) unsalted butter, softened
- ¼ cup (60 mL) reduced strawberry purée
- ½ tsp (2.5 mL) vanilla extract
Preparation
For the reduced strawberry purée:
- Make the reduced strawberry purée first and allow it to cool completely.
- In a food processor, purée rinsed strawberries until you have a little over two cups.
- Over low-medium heat, simmer the puréed strawberries, occasionally stirring, until you are left with a little over one cup. This can take up to 20 minutes.
- Set aside and allow to cool completely before using in the cake batter.
For the cake:
- Preheat oven to 350°F (180°C).
- Coat a 9 in. x 13 in. (25 cm x 33 cm) baking pan with cooking spray and set aside. Alternatively, you can lightly spray the pan and use parchment paper to cover it (with the sides hanging over).
- In a medium bowl, combine the cake flour, baking powder, and salt; set aside.
- In a large bowl using a handheld mixer, or using a stand mixer fitted with a whisk attachment, whisk the butter and the sugar together until light and fluffy. Scrape down the sides of the bowl with a spatula as needed.
- Add the vanilla and the eggs, one at a time. Mix until well incorporated and smooth.
- Add half of the dry ingredients to the butter mixture. Mix until just combined.
- Add the milk, again mixing until just combined.
- Add the rest of the dry ingredients, followed by ½ cup of the reduced strawberry purée. If desired, add one or two drops of pink food colouring to brighten the batter.
- Stir, making sure there are no lumps at the bottom of the bowl.
- Pour the batter evenly into the prepared baking pan. Bake until a toothpick inserted into the centre of the cake comes out clean, about 30 minutes.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
For the frosting:
- Prepare the strawberry frosting while the cake is baking. In a medium bowl, using a handheld mixer or using a stand mixer fitted with a whisk attachment, whisk the butter and the icing sugar together, one cup at a time, until smooth and creamy.
- Add ¼ cup of the reduced strawberry purée and the vanilla. Beat until smooth and creamy. Makes about three cups of frosting.
- The cake can remain in the baking pan after baking or, if using parchment paper, remove the cake by lifting the parchment paper flaps.
- Spread the frosting evenly over the cooled cake.
- Slice, serve and enjoy!
Notes:
Serving a big crowd? This cake can also be made in a 13 in. x 18 in. (33 cm x 46 cm) sheet cake pan. The bake time should be reduced to 18 to 20 minutes.
Yield: One cake
Program Details
AGRICULTURE
Canada Agriculture and Food Museum
Program Location
Online
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