Tag Archives: strawberries

Strawberry cake – with real strawberries!

Standard

Have you ever searched for a recipe for strawberry cake?  It is really hard to find a recipe without strawberry jello or something else that is artificial.  My mom wanted a strawberry cake to celebrate her birthday and this fit the bill.  I was thrilled to find this recipe that actually uses real strawberries!  This is a really moist, dense cake but it is fresh and has a delicious strawberry flavor.  I cut back the sugar, which I usually do, and I don’t think the flavor or sweetness suffered – there is plenty of natural sweetness from all the strawberries in the recipe.  The cake has a nice light pink color – without any food dye.  I used this strawberry frosting, which has an intense strawberry flavor from the strawberry reduction!

20130505-225003.jpg

Strawberry Cake, from Confections of a Foodie Bride

Ingredients:

For the strawberry puree:

  • 24 oz very ripe strawberries, hulled
  • 1-2 tsp sugar (optional)

For the cake:

  • 1/4 cup milk, at room temperature
  • 6 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cup cake flour, sifted
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 12 Tbsp unsalted butter (1 1/2 sticks), at room temperature

Directions:

Preheat oven to 350 degrees.  Grease two 8-9″ cake pans or cupcake pan.

Wash, hull and slice strawberries.  Places in a medium sized bowl and toss with sugar if desired, let sit for 1-2 hours until nice and juicy.  Puree strawberries in food processor and set aside.  Reserve 3/4 cup of puree for the cake.  The rest can be used in frosting, or something else.

In a separate medium sized bowl combine the flour, baking powder and salt.  Set aside.

In a stand mixer with paddle attachment, whip butter until fluffy, then cream sugar into butter until smooth.  Incorporate vanilla extract and egg whites one at a time.

Mix in flour mixture gradually until just combined.  Combine strawberry puree and milk and fold into batter by hand.

Bake cake for 25 minutes or until tooth pick inserted in the center comes out clean (cupcakes about 15-20 minutes).  Let cake cool in the pan for about 10 minutes, then turn out and let cool completely on wire racks before frosting.

Yields one two-layer cake or 24 cupcakes

20130505-225012.jpg

Happy Birthday Grandma!

Happy Birthday Grandma!

Advertisements

Mother’s Day and Strawberry Cake/Cupcakes

Standard

Happy Mother’s Day to my wonderful Mom.  She is the strongest woman I know and I am so thankful for everything she has done to help me become the woman I am today.

Me, my Mom, and Sister-in-Law Laura on Mother's Day

Mom got to pick dessert for our lunch today, and she picked this strawberry cake.  I have made this cake 3 times now, in the last month, since finding this recipe.  This is the first recipe for strawberry I have found that does not include strawberry gelatin in the ingredients – all of the flavor comes from fresh strawberries, as does the nice pink color.  I have made a cake and also cupcakes, and both are delicious.

Strawberry Cake/Cupcakes, from Confections of a Foodie Bride

Ingredients

3/4 cup strawberry puree – see below
1/4 cup milk, at room temperature
6 large egg whites, room temperature
1 Tbsp vanilla extract
2 1/4 cup cake flour, sifted
1 1/2 cups sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), at room temperature

***for the strawberry puree you can use either frozen or fresh (hulled) strawberries (I have used both, and they were both fine).  If you use frozen strawberries be sure to thaw and drain juices.  Just puree strawberries in a food processor and you are all set.  I used about a dozen fresh strawberries and that is plenty for 3/4 cup.  Another option is to puree extra strawberries to use as a filling in your cake.

Directions

Preheat oven to 350 degrees F, for both cake and cupcakes

Line cupcake pan with paper liners or grease two 8-inch cake pans.

In a medium bowl, combine flour, baking powder, and salt.  Set aside.  In a mixer on medium speed, cream together the butter and sugar.  Add in vanilla extract, milk and egg whites – making sure each ingredient is mixed in well before adding the next.  Fold in strawberry puree.

If making cupcakes, fill liners about 2/3 full.  Bake about 18-20 minutes for cupcakes and about 25 minutes for two 8-inch cake pans or until a toothpick inserted comes out clean.  Let cakes cool before frosting.  These taste wonderful with a simple vanilla buttercream frosting.

Strawberry Streusel Muffins

Standard

Strawberry Streusel Muffins, slightly adapted from So Tasty, So Yummy
makes 12

Muffins:
1/3 1/4 cup sugar
¼ cup butter Smart Balance 50/50 blend, softened
1 egg 1/3 cup egg substitute
2 1/3 cups all-purpose whole wheat pastry flour
4 teaspoons baking powder
½ teaspoon salt
1 cup  1% milk
1 teaspoon vanilla extract
1 1 1/2 cups fresh strawberries or frozen strawberries, chopped

Streusel:
¼ cup all-purpose whole wheat pastry flour
1 tablespoon light brown sugar (not packed)
½ teaspoon ground cinnamon
1 tablespoon unsalted butter smart balance light, room temperature

Preheat the oven to 375°F.

Cream the butter and sugar together in a bowl. Add the egg, milk and vanilla and mix well. In a separate bowl, combine flour, baking powder and salt. Gradually add to creamed mixture.  Fold in strawberries.

Fill 12 paper-lined muffin cups with batter.

Streusel: combine the flour, sugar, cinnamon and salt in a small bowl. Cut in the butter, using a fork, until large, moist clumps form. Sprinkle a generous teaspoon over the muffin batter. Bake for 30-35 minutes or until browned.

Nutrition fact (per muffin): 157 calories, 4.2g fat, 1.2g saturated fats, 1.1 mg cholesterol, 318.8mg sodium, 27.1g carbohydrate, 3.6g dietary fiber, 7.3g sugars, 4.9g protein.

Strawberry on Foodista

Strawberry Oatmeal Scones

Standard

So I really enjoy baking…a lot.  I feel good about cakes and cookies but when it comes to muffins and breads, I am still learning.  This was my first attempt at scones and it was  a huge success.  I found a great recipe and will definitely be making them again.

Strawberry Oatmeal Scones
from Homemade by Holman, adapted from Joy the Baker, originally from Baking: From My Home to Yours by Dorie Greenspan

1 egg 1/3 cup egg substitute
1/2 cup low-fat buttermilk
1 2/3 cups all purpose flour whole wheat pastry flour
1 1/3 cups old-fashioned rolled oats
1/3 1/4 cup sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
Pinch of ground nutmeg
3/4 1 cup fresh strawberries, chopped
1/2 cup plus 2 1 T unsalted butter Smart Balance 50/50 blend, cold, cut into small pieces

Preheat the oven to 400 degrees and line a baking sheet with a Silpat or parchment paper. — I did not use either and they turned out fine.

Whisk together the egg substitute and buttermilk and set aside. Combine the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a mixing bowl.

Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs.

Pour in the buttermilk mixture and stir with a stiff wooden spoon until just incorporated. Gently mix in the chopped strawberries. The mixture will be very sticky.

Turn the dough out onto a lightly flour surface and gently knead 8-10 times and press the dough into a disk about 1 1/2 inches thick.

Portion the dough into about 12 wedges or balls and transfer to the baking sheet. Bake for approximately 20 minutes until golden brown. Transfer to a wire rack to cool about 10 minutes before serving.

Makes 12 scones

Nutrition per serving:  177.5 calories, 7.8g fat, 2.1g saturated fat, 0.5mg cholesterol, 400 mg sodium, 23.7g carbohydrates, 3.3g fiber, 5.4g sugar, 4.8g protein

***The verdict:  These are delicious! I increased the fruit by 1/4 cup, but I think it needs more fruit.  I would increase the fruit by another 1/2 or full cup.  Other than that, perfect recipe!

Strawberry Oatmeal Scones on Foodista