A Fresh, Beautiful, Sinful & Sweet…Homemade Strawberry Cake!

Fresh Strawberries. Is there a fruit much better than fresh Strawberries? No…no there isn’t. Unless it’s Peach Season. And then…there is no better fruit than Peaches. Well…until Watermelon Season…and then…well you get my point. I am a lover of all fruit. But as of right now…my favorite fruit is Strawberries!

After my latest trip to Pepper Place Farmer’s Market I saw SO much produce that I just wanted to take it all! But I since I couldn’t…I knew I wasn’t going to leave without one of the BEAUTIFUL buckets of Strawberries that seemed to stare at me with every turn. And since Memorial Day cookouts will be in full force this weekend, I decided that I should indulge in something other than my Updated, Old Fashioned Strawberry Pie (click the link if you missed it, because it’s a “can’t miss”). And trust me…that was a tough decision to make. So what could possibly come close to that goodness?? AHHHH….A Fresh, Beautiful, Sinful & Sweet…Homemade Strawberry Cake! YES!

Homemade Strawberry Cake with Strawberry Cream Cheese Icing

Homemade Strawberry Cake with Strawberry Cream Cheese Icing

Everything is fresh in this cake. No boxed cake mixes (even though you totally could), no over-sweetened frozen strawberries and no food coloring. I really don’t see the need for food coloring. But again…you could totally add it. So here is how this recipe starts.

Homemade Strawberry Cake

Homemade Strawberry Cake

This first step is really a taste preference. I didn’t use any of that frozen strawberry mixture that is loaded with sugar. Instead, I pureed my fresh strawberries with a tablespoon of sugar and juice of half a lemon. You don’t HAVE to add the sugar OR the lemon. But I tasted (or maybe had a small snack of) a few of the strawberries and wanted them just a TAD sweeter…and thought the lemon would just add a nice kick! So if you want to just puree them by themselves…that is just fine for this recipe!

Fresh Strawberry Puree

Fresh Strawberry Puree

Fresh Strawberry Puree

Fresh Strawberry Puree

Now that this done & out of the way…preheat your oven to 325 Degrees. Then sift together the dry ingredients in a mixer or a mixing bowl. The flour (I use White Lily), baking powder, lemon zest, salt & sugar.

Strawberry Cake Mix

Strawberry Cake Mix

Next add the wet ingredients and start mixing. The oil & vanilla first…then add the eggs & whites one at a time until the batter is mixed. Careful not to over mix. Then finally fold in your strawberry puree until just incorporated. [If you want to add the food coloring for a cake that is brighter pink color…here is where you would do that. Just mix in couple of drops of red food coloring at a time until the cake is the color you want it. Remember…a little goes a long way.] Now, back to the important stuff. Time to pour this mixture evenly into 2 separate 9″ pie pans that have been greased with Pam Cooking Spray. Then bake for 30-35 minutes.

Strawberry Cake BEFORE the Oven

Strawberry Cake BEFORE the Oven

Now for the icing…Cream Cheese. Strawberry Cream Cheese. Just saying those three words makes smile. Or want to grab a shot of insulin. ūüôā And this icing is just your classic Strawberry Cream Cheese that everyone’s Grandmother has made. With just a little lemon zest added. You beat the butter & cream cheese together until creamy. Then add the strawberry puree & vanilla. Once this is mixed…start adding the confectioner’s sugar a little at a time until the frosting is the consistency you like it. Then store in the fridge until ready to frost your cake.

Cream Cheese Icing

Cream Cheese Icing

Once the cakes are done…let them cool in the pan for about 10 minutes. Then remove them from the pans and let them cool completely before trying to start adding the frosting. But once they are cool…get to it!

Homemade Strawberry Cake

Cakes are Ready for the Icing!

Here is where you can get creative. Just make sure to put the icing in between each of the cakes, the sides and the top! If you want to make designs or make it smooth…it’s whatever you want to do! And for garnish…I’ve added Strawberries, Blueberries, Mint, Coconut…anything that I already have on hand to make it look pretty! So many different options for you to make this cake fit your occasion.

So here is my very plain…but ever so delicious…work of non-art.

Homemade Strawberry Cake with Strawberry Cream Cheese Icing

Homemade Strawberry Cake with Strawberry Cream Cheese Icing

But WOW…doesn’t that still look awfully yummy! Once I finish this post…I may just have another piece!

Let me know what you think! Be sure to send me some pics, leave me a comment or message me on Facebook or Twitter! And be sure to share the blog with your friends to sign up via email! Hope you Enjoy!

Homemade Fresh Strawberry Cake with Strawberry Cream Cheese Icing

  • Servings: 6-8
  • Difficulty: Moderate
  • Print

Strawberry Puree

2 lb Fresh Strawberries
1/2 Lemon, Juiced (optional)
1 tbsp Granulated Sugar (optional)

1. Slice the green tops off of the strawberries.
2. Place Strawberries, Lemon Juice & Sugar in a Blender and Puree. Keep a Chunky Consistency in the Puree.
3. Set aside.

Cake

2-9″ Pie Pans Greased with Non-Stick Vegetable Spray
3 c. All Purpose Flour
2 tbsp Baking Powder
1/2 Lemon Zested & Juiced
1 1/2 c. Fresh Strawberry Puree
1 tbsp Salt
2 c. Sugar
1 c. Vegetable Oil
2 Whole Eggs
4 Egg Whites
1 tbsp Vanilla
**3-4 drops Red Food Coloring (Optional)

1. Preheat Oven to 325 Degrees.
2. Sift together dry ingredients into a mixer or mixing bowl. Flour, Baking Powder, Salt & Lemon Zest.
3. Mix in vegetable oil then the vanilla.
4. Mix in eggs, one at a time, until incorporated.
5. Mix in strawberry puree (and optional food coloring) until incorporated.
6. Pour mixture evenly into the greased baking pans.
7. Bake for 30-35 minutes or until toothpick comes out clean in the center of the cake. Careful not to overcook.
8. Let cool in pan for 10 minutes. Then remove from the pans and let completely cool. Preferably on a wire rack.
9. Decorate with Strawberry Cream Cheese Icing making sure frosting is smooth between both cakes, sides & top.
10. Garnish with whole strawberries, blueberries, coconut, mint, etc.
11. Store in Refrigerator.

Strawberry Cream Cheese Icing

1 8oz Block of Cream Cheese, Softened (not low fat)
1 Stick of Unsalted Butter, Softened
1 tsp Pure Vanilla Extract
1/2 Lemon Zested
1/2 c. Strawberry Puree
4-5 c. Confectioners Sugar

1. Beat cream cheese & butter together until creamy.
2. Mix in Zest, Extract & Puree. Continue to mix on medium speed
3. Slowly mix in Confectioners Sugar a little at a time until you reach your desired consistency.
4. Store in refrigerator until ready to use.

Better Late than Never…Happy Valentine’s Day!!! Let There Be Cake!

Valentine’s Day. ¬†The Day of Love. ¬†The Day of Flowers. The. Day. Of. CHOCOLATE. ¬†Yes…I believe that chocolate is the most important part of this day . ¬†And I am not an avid chocolate lover! ¬†But on Valentine’s Day?!?! ¬†I’m like a kid in a candy shop–a chocolate candy shop! ¬†Turtles, Truffles, Chocolate Covered Strawberries, Chocolate Covered Everything and BIG Heart Shaped Random Chocolate Boxes that are so much fun to taste!!! ¬†I basically get my chocolate fix for the entire year in ONE day! ¬†Whoop!

So this Valentine’s Day, I have decided to add to my one day love of chocolate and make a cake! ¬†A flourless, ooey, gooey, chocolatey, yummy cake!!!

Chocolate Espresso Cake

No Flour Chocolate Espresso Cake

So you’ll need semi-sweet chocolate (I use Ghirardelli), eggs, unsalted butter (Land O ‘Lakes), espresso powder, salt, sugar, pure vanilla extract and a parchment lined springform pan. ¬†VERY simple ingredients!

Preheat your oven to 350 degrees and get a pot of simmering water going on the stove. ¬†Go ahead and line your springform pan with parchment on the bottom, lightly butter it and set aside. ¬†Next…separate your eggs. ¬†You’ll need egg whites in a standing mixer bowl. ¬†And your yolks in another bowl. ¬†For the yolks, add 1/2 of your sugar, your vanilla and salt. ¬†Beat this mixture (about 3 minutes) until they are thick and creamy and kind of pale yellow in color.

Now get the chocolate and butter melted and mixed together in the double boiler. ¬†All I do is get the water to a soft boil, cut the temp down to a simmer, place one of my Pyrex bowls on top of the pot and drop in the chocolate & butter and mix it until smooth! ¬†Really Simple…and it doesn’t take long to melt…and it doesn’t stick to the Pyrex!

Can I Just Lick This Bowl?

Can I Just Lick This Bowl?

Now…once this is melted, set aside for just a minute or two. ¬†Next, ¬†get those egg whites beaten with the mixer so you have some stiff peaks. ¬†I usually put my KitchenAid Mixer on medium speed for 3-4 minutes…then add the rest of my sugar and turn it on high until I get this beauty below. ¬†Stiff Peaks. ¬†Isn’t that a beautiful sight?

Those are Some Stiff Peaks!

Those are Some Stiff Peaks!

Now you need to incorporate the chocolate to the yolks. ¬†Do this a little at a time. ¬†Since the mixture is still a little warm…you don’t want a scrambled egg chocolate cake! ¬†That doesn’t really say “I Love You” (To. Anyone). ¬†By adding the chocolate a little at a time, you temper the eggs so they don’t scramble. ¬†Add a few scoops of the chocolate and beat the mixture for about a minute. ¬†Then continue this process until all of the chocolate is added. ¬†Take this mixture and fold it into the egg whites with a spatula. ¬†Don’t over mix! ¬†You don’t want to lose the air from those beautiful egg whites! ¬†Just fold until the mixture looks mixed together. ¬†Then pour into your pan, place in the oven…and WAIT. ¬†Sigh….

And Now You Wait

And Now You Wait

Bake this for 40 minutes. ¬†Or until it’s spongy. ¬†But seriously…it won’t be much longer than 40 minutes unless you are in the mountains. ¬†Once it’s done, let it REST. ¬†Cool that beautiful cake down. ¬†Don’t touch it! It’s going to crack and fall. ¬†It’s SUPPOSED to. ¬†But make sure it is cool before you remove the springform pan.

And Presto!!! ¬†I add a little chocolate sauce, raspberries, strawberries, a little Amish jam heated up with water, whipped cream, ice cream. ¬†Or JUST. BY. ITSELF. ¬†Whatever you feel like adding! ¬†It’s rich. ¬†So you don’t need much of anything!!! ¬†It really is an ooey, gooey, chocolatey, yummy cake!

I'm Not Sure It Can Get Much Better

I’m Not Sure It Can Get Much Better

HAPPY VALENTINE’S DAY, Y’ALL! ¬†Let me know what you think! ¬†Enjoy!

No Flour Chocolate Espresso Cake

  • Servings: 6-8
  • Difficulty: Moderate
  • Print

Credit: Simple Southern Living

5 Large Eggs Separated
5 Tbsp Unsalted Butter Plus a Tbsp for greasing the pan
5 oz of Semi Sweet Baking Chocolate
2 Tbsp Espresso Powder
1/2 Tsp Kosher Salt
1 Cup of Sugar Divided in Half
1 Tbsp Pure Vanilla Extract

1. Preheat Oven to 350 Degrees.
2. Separate Whites and Yolks of Eggs into 2 Bowls.  
3. Melt Chocolate and Butter in a Double Boiler until Smooth, then Set Aside for a Couple of Minutes. 4. Beat the Egg Whites on Medium for 3-4 Minutes until Soft Peaks Form.  
5. Then Add 1/2 cup of Sugar to Whites and Beat on High until you have Stiff Peaks. ¬†Don’t Over Mix.
6. Then Beat Yolks with 1/2 cup of Sugar, Vanilla, Salt & Espresso Powder Until Thick & Creamy. About 3 Minutes.  
7. Add Chocolate Mixture a Few Scoops at a Time then Beat so that Eggs are Tempered in the Mixture and NOT Scrambled.  
8. Continue to Repeat until all Chocolate is Incorporated and Mixed Well.
9. Fold in Chocolate Mixture to the Egg Whites.  Be Careful Not to Over Mix so that the Air is Gone from the Egg Whites.  
10. Once the Mixture is Combined Well, Pour into the Greased Springform Pan.  
11. Bake for 40 Minutes or until Cake is Spongy.  
12. Remove from Heat and Cool Completely Before Removing the Springform.  
13. Serve with Chocolate Sauce, Ice Cream, Whipped Cream or By Itself!