STRAWBERRY CAKE GLAZE RECIPES

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STRAWBERRY POUND CAKE - MY CAKE SCHOOL



Strawberry Pound Cake - My Cake School image

This moist Strawberry Pound Cake is heavenly! We love the strawberry flavor- it's the perfect cake recipe for spring and summer, or for the strawberry lovers in your life!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 10

1 lb. ( 453g) of strawberries (These will be pureed to 1 cup (232g) and reduced over heat to 1/2 cup as explained below)
3 sticks unsalted butter, slightly softened
3 cups (600g) sugar
5 large eggs, room temperature
3 cups (375g) all purpose flour (not self-rising)
1/2 teaspoon (2g) baking powder
1/2 cup cooled, reduced strawberry puree
1/2 cup milk
2 teaspoons (8g) strawberry extract (We used McCormick)
pink food coloring (optional) we used a small amount of gel color

Steps:

  • Lower the oven rack to the next to lowest position.
  • Preheat the oven to 350 degrees and grease and flour a tube pan. If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.
  • Strawberry Puree and Reduction— Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree.  Put the puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool.  Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.
  • In a separate bowl whisk the flour and baking powder to combine, set aside for later
  • In the bowl of your mixer, cream the butter until sooth.  Gradually add the sugar and beat at  medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer.
  • Add the eggs one at a time, mixing after each until the yolk disappears.
  • In a 1 cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree.  If you end up having a bit less than 1/2 cup, when you add it to the 1/2 cup milk, add more milk to bring the total liquid to 1 cup. Add the 2 teaspoons strawberry extract to the cup. Set Aside
  • Add the flour/baking powder mixture alternately with the milk/puree mixture.  Begin and end with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients.  Do not mix above medium speed.   If adding a little pink coloring gel, you can do so at this time.
  • Pour the cake batter into prepared tube pan/bundt pan and bake at 350 degrees for 1 hour and 10 minutes or until a long wooden skewer comes out clean or with just a few crumbs attached.  Keep an eye on the cake, if the top of the cake begins to get to dark, loosely place a piece of aluminum foil over it. Check at 1 hour for doneness.
  • Remove the baked cake from the oven and allow to cool on a wire rack for about 10-15 minutes before carefully inverting the pan onto a cake board or cake plate.
  • 2 1/2  cups (230g) powdered sugar (sift then measure)
  • 2 to 3 Tablespoons milk  depending on how thick you want the glaze
  • 1 teaspoon (4g) vanilla extract  (use clear extract for a whiter glaze)
  • Mix all ingredients until smooth.  If it is too thick add a little more milk, 1 teaspoon at a time. Add more powdered sugar if it is too thin.  

STRAWBERRY POUND CAKE - MY CAKE SCHOOL



Strawberry Pound Cake - My Cake School image

This moist Strawberry Pound Cake is heavenly! We love the strawberry flavor- it's the perfect cake recipe for spring and summer, or for the strawberry lovers in your life!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 10

1 lb. ( 453g) of strawberries (These will be pureed to 1 cup (232g) and reduced over heat to 1/2 cup as explained below)
3 sticks unsalted butter, slightly softened
3 cups (600g) sugar
5 large eggs, room temperature
3 cups (375g) all purpose flour (not self-rising)
1/2 teaspoon (2g) baking powder
1/2 cup cooled, reduced strawberry puree
1/2 cup milk
2 teaspoons (8g) strawberry extract (We used McCormick)
pink food coloring (optional) we used a small amount of gel color

Steps:

  • Lower the oven rack to the next to lowest position.
  • Preheat the oven to 350 degrees and grease and flour a tube pan. If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.
  • Strawberry Puree and Reduction— Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree.  Put the puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool.  Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.
  • In a separate bowl whisk the flour and baking powder to combine, set aside for later
  • In the bowl of your mixer, cream the butter until sooth.  Gradually add the sugar and beat at  medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer.
  • Add the eggs one at a time, mixing after each until the yolk disappears.
  • In a 1 cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree.  If you end up having a bit less than 1/2 cup, when you add it to the 1/2 cup milk, add more milk to bring the total liquid to 1 cup. Add the 2 teaspoons strawberry extract to the cup. Set Aside
  • Add the flour/baking powder mixture alternately with the milk/puree mixture.  Begin and end with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients.  Do not mix above medium speed.   If adding a little pink coloring gel, you can do so at this time.
  • Pour the cake batter into prepared tube pan/bundt pan and bake at 350 degrees for 1 hour and 10 minutes or until a long wooden skewer comes out clean or with just a few crumbs attached.  Keep an eye on the cake, if the top of the cake begins to get to dark, loosely place a piece of aluminum foil over it. Check at 1 hour for doneness.
  • Remove the baked cake from the oven and allow to cool on a wire rack for about 10-15 minutes before carefully inverting the pan onto a cake board or cake plate.
  • 2 1/2  cups (230g) powdered sugar (sift then measure)
  • 2 to 3 Tablespoons milk  depending on how thick you want the glaze
  • 1 teaspoon (4g) vanilla extract  (use clear extract for a whiter glaze)
  • Mix all ingredients until smooth.  If it is too thick add a little more milk, 1 teaspoon at a time. Add more powdered sugar if it is too thin.  

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