Staxx Strawberry Cake Recipe Learn with Experts :- You are looking for a recipe that will provide you with a strawberry cake that is bursting with the flavor of fresh strawberries. This is the recipe that you are looking for. Layers of strawberry cake that are exceptionally tender are sandwiched between layers of strawberry cream cheese buttercream and layers of fresh strawberry filling at the center of the cake. The dessert in question is absolutely mouthwatering.
Staxx Strawberry Cake Recipe Learn with Experts
Ingredients
Strawberry Filling/Reduction
- 3 cups (600 g) fresh strawberries – hulled and halved
- ¾ cup (150 g) white granulated sugar – see note 5 if you have very sweet strawberries
- 1 tbsp lemon zest – about the zest of 1 lemon
- ¼ cup (60 g) fresh lemon juice
- 3 tbsp (22 g) cornstarch – also known as cornflour
- 2 tbsp water
Strawberry Cake
- 2⅓ cups (300 g) flour – regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornstarch – also known as cornflour
- 2½ tsp baking powder
- ½ tsp salt – omit if using salted butter
- ¼ cup (60 g) milk – room temperature
- ¾ cup (195 g) strawberry filling/reduction – made in the first step of this recipe
- 1 drop red gel food colouring – optional but recommended, see note 6
- ½ cup (113 g) unsalted butter – room temperature
- ½ cup (105 g) unflavoured vegetable oil – I use canola
- 1½ cups (300 g) white granulated sugar
- 6 large (225 g) egg whites – room temperature, size 7 eggs
- 3 tsps strawberry essence/extract
- 1½ tsp vanilla essence/extract
- 1 tsp white vinegar
Strawberry Cream Cheese Frosting
- 1 cup (225 g) unsalted butter – room temperature
- 4½ cups (570 g) icing sugar – also known as powdered sugar/confectioners sugar
- 1½ cups (335 g) cream cheese – cold, firm type not spreadable
- ¼ cup (65 g) strawberry filling/reduction – made in the first step of this recipe
- 2 tsp strawberry essence/extract
- 1 tsp vanilla essence/extract
Also See :- Soft Red Velvet Cake Recipe Learn like a Pro
How to make Staxx Strawberry Cake
Strawberry Filling/Reduction
- In a large fry pan, mix the strawberries, sugar, lemon zest, and lemon juice. Cook over medium heat for 10 minutes, stirring every now and then.
- When the strawberries are soft, use a potato masher to really mash them up. Let the mixture cook down for another 10 minutes, stirring every now and then.
- Put the cornstarch and water together and mix them well until the cornstarch is smooth. It should be added to the strawberry mixture while it is still being mixed so that lumps don’t form.
- Turn down the heat for a few more minutes, and then remove it from the heat. About two cups is what you need. It doesn’t have to be exact, but if you have a lot more than 2 cups, you will need to cut the mixture down even more.
- Let the filling cool down before you work on the cake. Spread the filling out on a large dish and put it in the fridge for 30 minutes to speed up the process. To save time, you can also make this the day before.
Strawberry Cake
- Warm the oven to 160 °C (320 °F) with the fan on (see note 4 if your oven doesn’t have a fan function). Grease and/or line two 8-inch cake pans (I use my own cake release recipe).
- Sift the flour, cornflour, baking powder, and salt together in a bowl. Mix with a whisk or fork until everything is well mixed. Put away.
- Mix 3/4 cup (195g) of the strawberry filling, milk, and gel food color in a small bowl. Mix everything together well. Leave alone for now.
Put the butter, vegetable oil, and sugar in a different bowl. You can use either a hand mixer or a stand mixer (see note 2). Cream the ingredients together for three minutes, until they are light and fluffy. - Three times, add the egg whites on a low to medium speed, making sure to mix well between each addition (about 10 to 15 seconds).
- Mix in half of the strawberry milk mixture you made earlier, along with the vanilla, white vinegar, and strawberry essence or extract. Mix everything together well. Now put your mixer down because you will be mixing the rest of the batter by hand.
- Last, add half of your dry ingredients that have already been mixed to your wet mixture. Use a spatula to gently fold them in until they are just combined. Then add the rest of the strawberry-milk mixture and mix it in by folding it in. Finally, add the rest of the dry ingredients and mix them in slowly until they are just combined.
- Do not mix too much (see note 3). You can add one more drop of red gel food coloring if your batter doesn’t look very colorful.
Spread the batter out evenly between the two 8-inch cake pans. Bake for 35 minutes, or until a toothpick comes out clean. - After baking, let the cake layers cool in the cake pans for 15 to 20 minutes. Then, remove them and place them on a wire rack to cool completely before frosting them with the strawberry cream cheese buttercream recipe below.
Strawberry Cream Cheese Frosting
- For a few minutes, beat your butter until it’s fluffy and light. Use a stand mixer or a hand mixer set to medium to high speed. Use the paddle attachment on a stand mixer.
- While the mixer is on low, add the icing sugar in three parts. Before you add the next batch of icing sugar, make sure that the last batch is well mixed into the butter.
- After that, add the vanilla, strawberry essence or extract, and cold cream cheese. Really only mix it until it’s smooth. Do not mix too much (see note 3).
- Put in 1/4 cup (65g) of the strawberry filling we made earlier and mix it in just until it’s all mixed together. You can also add more coloring at this point if you’d like.
Nutrition
- Calories: 612kcal
- Carbohydrates: 116g
- Protein: 10g
- Fat: 35g
- Saturated Fat: 17g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 9g
- Trans Fat: 1g
- Cholesterol: 69mg
- Sodium: 432mg
- Potassium: 161mg
- Fiber: 1g
- Sugar: 42g
- Vitamin A: 774IU
- Vitamin C: 3mg
- Calcium: 175mg
- Iron: 1mg
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