Double Strawberry Cake

by Jessica | February 13, 2024 10:16 pm

Contents

1 Why It Works:
2 Ingredients for Double Strawberry Cake:
- 2.1 To Serve:
3 Directions:
4 Notes:

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:

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.
Adjust Oven: Preheat to 350°F and prepare three 8-inch cake pans with parchment.
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.
Bake: Divide the batter evenly among the pans and bake until puffed and firm. Cool, then invert onto a wire rack.
Frost: Level the cakes, then layer and frost with your chosen frosting. Refrigerate until firm.
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.