Why It Works:

• Freeze-dried strawberries: These intensify the strawberry flavor without adding excess moisture, ensuring a vibrant taste without compromising the cake’s structure.
• Strawberry purée: Its tanginess and acidity, similar to buttermilk, contribute to a tender, flavorful, and moist cake.
• Butter: At the ideal temperature of 65°F (18°C), it’s soft yet pliable, perfect for aeration and achieving a fine, even crumb.
• Egg whites: With their neutral flavor and color, they keep the focus on the fresh fruit, while their high water content aids in emulsification, especially at 70°F (21°C).
• Chinese five-spice powder: This adds a subtle complexity that enhances the natural flavor of the strawberries.
• Bleached cake flour: Its unique pH and starch behavior keep the cake fluffy and light, counteracting the high acidity of the fruit.

Ingredients for Double Strawberry Cake: 

• 16 1/2 ounces bleached cake flour (such as Swans Down)
• 2 1/4 ounces freeze-dried strawberries (such as Trader Joe’s)
• 18 ounces hulled strawberries, warmed to about 70°F
• 12 ounces unsalted butter, soft but cool
• 15 3/4 ounces sugar
• 3 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon Chinese five-spice powder
• 6 ounces egg whites, about 70°F

To Serve:

• Your choice of Swiss buttercream, strawberry whipped cream, or cream cheese frosting
• Additional freeze-dried strawberries for garnish

Directions:

1. Prepare: Blend cake flour and freeze-dried strawberries into a powdery, pale pink flour. Purée fresh strawberries until smooth and warm to about 70°F.
2. Adjust Oven: Preheat to 350°F and prepare three 8-inch cake pans with parchment.
3. Make the Cake: Cream butter, sugar, baking powder, baking soda, salt, and five-spice powder until fluffy. Gradually add egg whites, then alternately mix in the strawberry flour and purée.
4. Bake: Divide the batter evenly among the pans and bake until puffed and firm. Cool, then invert onto a wire rack.
5. Frost: Level the cakes, then layer and frost with your chosen frosting. Refrigerate until firm.
6. Finish: Decorate with remaining frosting and garnish with freeze-dried strawberries. Let stand at room temperature before serving.

Notes:

• Ensure the paddle attachment is clean to prevent discoloration.
• The success of this cake hinges on the specific properties of bleached cake flour and cannot be substituted without affecting the texture.
• The batter is tailored to the pH and moisture content of strawberries and is not interchangeable with other fruits.

This Double Strawberry Cake is not just a dessert; it’s a testament to the evolution of a baker, from simple beginnings to complex, flavorful creations. It’s a reminder that the best things in life take time, effort, and a bit of science to perfect. As you slice through the layers of this cake, each bite is a celebration of growth, learning, and the undeniable pleasure of homemade goodness.