Freeze dried strawberry cake recipe

Strawberry cake made with freeze dried strawberries makes for a cake full of flavor and a tender crumb that is perfect for stacking or carving. This recipe makes three 6"x2" cake rounds or two 8"x2" cakes

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 769kcal

Author Elizabeth Marek

Ingredients

10 oz AP flour
1 oz freeze dried strawberries ground to a fine powder
1 ½ teaspoon baking powder
1 teaspoon baking soda
8 oz unsalted butter room temp
½ teaspoon salt
10 oz granulated sugar
1 tsp vanilla extract
zest 1 lemon
1 teaspoon strawberry extract
6 egg whites room temp
8 oz milk room temp
2 oz vegetable oil
1 drop pink food coloring
1 drop red food coloring

US Customary - Metric

Instructions

NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly.
Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the egg whites approximately two at a time, beating 30 seconds between.
Place freeze dried strawberries in a spice grinder or food processor and pulse until they become a fine powder. It may be necessary to sift the strawberry powder to ensure that there are no large pieces remaining.
Whisk the flour, sifted strawberry powder, baking powder, baking soda, salt, and lemon zest in a medium bowl.
Combine the milk, oil, vanilla extract, strawberry extract and food coloring in a separate medium bowl.
With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.
Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes.
Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.

Nutrition