This comfortable, gentle Strawberry Velvet Cake has a nice crumb, velvety texture, and great taste. Moist cake layers are stuffed with whipped cream and contemporary strawberries, and frosted with cream cheese frosting. You’ll love this recipe!
We have made many “velvet muffins” through the years! Named for his or her velvety comfortable texture, virtually all of those muffins have one factor in common- a block ofsoftened cream cheese. You can’t style the cream cheese, however it ends in a very nice texture.
A few of our hottest velvet muffins are: White Velvet Cake, Lemon Velvet Cake, Coconut Velvet Cake, and Vanilla Velvet Cake. At present’s recipe is just like our White Velvet Cake in that it requires egg whites quite than entire eggs. This makes the Strawberry Velvet Cake even lighter and fluffier!
A take a look at our Components
You could find the complete, printable recipe on the backside of this put up. Here’s a fast take a look at our major components for the cake layers.
- Decreased strawberry puree (Cut back 1 cup of strawberries in a saucepan over medium warmth for about Quarter-hour or so till thickened and diminished to ½ cup).
- Unsalted Butter, softened (salt will likely be added individually)
- Black of Cream Cheese, softened to room temperature
- Sugar
- Egg whites
- Cake Flour makes for an additional tender cake (because of the decrease protein content material)
- Baking soda, baking powder, salt
- Buttermilk‘s acidity makes for a good softer crumb.
- Vegetable Oil
- Vanilla extract & strawberry extract
- Sliced contemporary strawberries – folded into the cake batter
*We additionally made a filling of whipped cream and sliced strawberries, and cream cheese frosting.
How one can Make a Strawberry Velvet Cake
At present’s cake is just like our Selfmade Strawberry Cake, solely with egg whites as a substitute of entire eggs, buttermilk, and strawberries which have been diminished. It has a lighter consistency that jogs my memory of our common White Velvet Cake recipe.
You could find the complete, printable recipe additional down on this put up, here’s a fast take a look at our steps!
Strawberry Discount
Step one of this recipe is to make a strawberry discount, which reduces the liquid within the strawberry puree, concentrating the flavour. This step may even be finished the evening earlier than.
- Stirring sometimes, we simmered a cup of pureed strawberries in a saucepan for about Quarter-hour till it had thickened and diminished by about half. We poured right into a bowl to chill earlier than including to the cake. You’ll be able to pop it within the fridge to hurry up the cooling.
Making ready the Batter
- First, combine the room temperature cream cheese and butter till clean. Add the sugar and blend on medium till fluffy (about 3-4 minutes).
- Then, add the egg whites to the batter, one after the other, mixing a bit after every addition.
- Subsequent, we ALTERNATELY added the mixed dry components (flour, baking powder, baking soda, and salt) and the mixed moist components (buttermilk, extracts, vegetable oil, and strawberry discount) to the butter/sugar combination within the mixing bowl. Start and finish with the dry combination.
- Lastly, we stirred within the ¾ cup of finely sliced strawberries and scooped the batter into two 9 inch cake pans.(Three 8 inch pans would work with this recipe additionally).
- As soon as baked, we allowed them to chill on the cooling rack of their pans for 5 minutes earlier than turning them out.
Placing all of it collectively
- Whereas the cake layers have been cooling, we ready whipped cream and sliced strawberries for the filling, in addition to a easy cream cheese frosting. There are a lot of fillings and frostings that would work with the strawberry velvet cake layers.
- As soon as cooled, we positioned the primary layer on a cake pedestal. Then, we piped a dam of frosting (a couple of half inch from the sting), and stuffed it with whipped cream topped with strawberry slices. Then, we added the highest cake layer.
- Fill in any gaps between the layers with buttercream, and add a skinny layer of frosting. At this level, we like to sit back the cake to agency every thing up earlier than including the ultimate layer of frosting. Embellish nonetheless you want!
- We stored issues quite simple, texturing the frosting with an offset spatula. We additionally added a chunky shell border (1M tip), and topped with contemporary strawberries.
Extra Desserts with Strawberries!
We love strawberry muffins and have made many through the years! A few of our hottest are our Strawberry Bitter Cream Cake, Simple Strawberry Cake from Cake Combine, Champagne and Strawberries Cake, Strawberry Shortcake with Pound Cake, and Strawberry Lemonade Cake simply to call a number of.
Strawberry Discount
-
Use a blender to liquify/puree strawberries (approx 8-10 oz) to make one cup of puree. Pour right into a saucepan and warmth over medium warmth in a saucepan for about Quarter-hour. **If you do not have a blender, you may mash the strawberries as the warmth within the saucepan, utilizing a fork or potato masher, and so forth.
-
Warmth at a mild simmer (quite than a fast boil), cut back to low-medium as wanted. It can thicken and cut back. Stir sometimes. As soon as it has diminished by about half, pour right into a measuring cup of warmth proof bowl and permit to chill. (You’ll be able to refrigerate to hurry up the cooling). In case you diminished to underneath ½ cup, complement with slightly water to achieve ½ cup.**It’s nice to do that step the day earlier than if you would like and refrigerate. The aim of decreasing is to have all the taste of 1 cup of strawberries with out the surplus liquid.
For the Cake Layers
-
Preheat the oven to 325 levels F. Grease and flour two 9 inch cake pans. We wish to line the underside of our cake pans with circles of parchment paper. *In case you favor three layer muffins, you can even use three 8 inch pans.
-
Subsequent, separate your eggs, saving solely the 6 egg whites for this recipe. Set them in a bowl to the facet.
-
In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and put aside.
-
Moist Components: In one other bowl or measuring cup, add the buttermilk, vegetable oil, and vanilla extract and strawberry extract, and cooled, diminished strawberries. Put aside.
-
Within the bowl of your mixer, add the butter and cream cheese and blend at medium pace till clean.
-
Step by step add the sugar and blend at medium pace for 2-3 minutes.
-
Mixing on low pace, add the 6 egg whites one by one (it is nice to estimate as they’re all in the identical bowl), mixing to include after every addition.
-
With the mixer on low pace, alternately add the flour combination and the buttermilk/strawberry combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). If you would like so as to add pink coloring, you are able to do that at any time.
-
Combine the batter simply till effectively combined- watch out to not over-mix. Gently stir within the ¾ cup of finely sliced strawberries. Divide the batter between the 2 ready 9 inch pans.
-
Bake at 325 levels F for 30-35 minutes or till a toothpick inserted into the middle comes out clear or with only a few crumbs hooked up, alter time as wanted.) *Baking occasions might fluctuate barely. (If baking three 8 inch layers, begin peeking in after 25 minutes).
-
As soon as finished, take away from oven and let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
-
This recipe makes 7 ½ cups of batter.
For the Whipped Cream Filling
-
Chill the blending bowl and beaters/ whisk attachment within the freezer for 10 minutes.
-
Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, start beating on low pace step by step rising to medium excessive pace. Â
-
The cream begins to thicken (approx. 1 ½ minutes) and stiff peaks form- watch out to not overmix. This occurs pretty shortly! At “stiff peak” stage, peaks type and maintain their form when beaters are lifted. That is when it is prepared.
For the Cream Cheese Frosting
-
Add the softened butter to the bowl of your mixer. Beat on low to medium pace till the butter is clean.
-
Lower the softened cream cheese into items and add to the butter, together with the salt, mixing at low to medium pace till included. If you’re utilizing a hand mixer chances are you’ll want to melt the cream cheese a bit extra.
-
Add the vanilla. Step by step add the powdered sugar mixing on low pace till blended.
-
Improve mixing pace barely and beat till fluffy. Watch out to not overmix.
-
This frosting will pipe finest if used whereas nonetheless chilled. You may make it upfront, refrigerate and when prepared to make use of, let it soften barely (don’t microwave) and remix.
Assembling the Cake
-
Place the primary strawberry velvet cake layer on the pedestal or cake plate. Pipe a dam of the frosting across the fringe of the cake (about ½ inch from the sting) utilizing a disposable piping bag with the tip snipped away. If you do not have a piping bag, simply hold the filling from the sting of the cake to stop it from escaping from the edges.
-
Fill the highest of the layer (throughout the dam) with whipped cream. High with sliced strawberries.
-
High with the second cake layer.
-
Fill in any remaining gaps between the cake layers with frosting utilizing the piping bag with tip snipped away. Crumb coat the cake with a skinny layer of frosting. Chill within the freezer for 10-Quarter-hour (or longer within the fridge) to agency issues up.
-
Apply second coat of frosting, clean with bench scraper or spatula. Embellish to your liking. I added texture to my frosting with an offset spatula and added a backside border with a 1M piping tip, and topped with contemporary strawberries.
-
The cake must be saved within the fridge in an hermetic container or underneath a cake dome, and so forth.
-
***Take away the cake from the fridge 2-3 hours earlier than serving in order that it has loads of time to heat and soften. Desserts containing butter agency up when chilled and they also want time so soften earlier than serving.
Substitution for Buttermilk: To make ¾ cup “buttermilk”, add 1 Tablespoon vinegar or lemon juice to a measuring cup. Add milk to the ¾ cup mark.
Refrigeration: Due to the whipped cream filling, this cake must be refrigerated. Take away from the fridge about 2 hours earlier than serving in order that it has loads of time to heat to room temperature for finest texture and taste.
