Strawberry Cake
This strawberry cake recipe withouti egg yolks is made of fresh strawberry reduction sauce filled with strawberry whipped cream frosting with strawberry jello.
Servings: 10
Calories: 407kcal
Equipment
- 3 Round Baking Pans 6" × 2" lined with parchment paper
Ingredients
For the Strawberry reduction sauce
- 1 cup strawberry puree 250 g strawberries
- 2 tbsp sugar
- 1 tsp lemon juice
Wet ingredients:
- ⅓ cup sour cream
- ½ cup granulated sugar
- ⅓ cup canola oil or grapeseed oil
- ½ cup milk
- 1 tsp pure vanilla extract
- ⅓ cup strawberry reduction sauce
- 1 tsp red gel/paste icing color
Dry ingredients:
- 125 g cake flour
- 1 tsp baking powder
- ½ tsp salt
Meringue Ingredients:
- 4 large egg whites room temperature
- ½ tsp vinegar
- ⅓ cup granulated sugar
For the Whipped Cream Strawberry frosting with strawberry Jello
- 2 cups heavy cream
- ½ cup powdered sugar or to taste
- 2 tbsp strawberry reduction sauce
- ¼ cup strawberry jello powder
- ½ tsp Red icing colour adjust to desired pink color hue
- Strawberry jam optional to spread on each cake layers.
Instructions
- Make the Strawberry Reduction Sauce. Puree the chopped fresh or frozen strawberries in a blender or food processor. Transfer to a saucepan and simmer for 10 to 15 minutes or until thickened. Set it aside and let it cool.
- Make the cake batter. In a large bowl, add sour cream, oil, sugar, milk, vanilla, strawberry reduction sauce, and red icing color to get a bright pink color. I used about 1/4 tsp of red icing paste color for this cake. Mix until well blended.
- Make the meringue. In a grease-free bowl, add the egg whites with lemon juice or vinegar. Beat on high speed. When started foaming up, gradually add the sugar and continue beating until medium-stiff peaks. It’s between soft and stiff peaks.
- Folding the meringue into the strawberry cake batter. Use a rubber spatula and gently fold the meringue into the batter in four additions. Scrape around the bowl and move the spatula from the center down to the bottom of the bowl until the meringue and batter are blended. Then pour and divide into 3 round cake pans (use a kitchen scale to divide evenly). Use skewer and swirl and tap on the counter to remove some big air pockets in the cake batter.
- Bake the Cake. Bake in a preheated oven at 325°F for about 22 to 25 minutes or until the inserted cake tester or toothpick comes out clean.
- Cooling the Cake. Remove from the oven and let it cool in the pan for 10 minutes. Then remove fom the pan and transfer on a cooling rack to cool completely.
- Make the Whipped Cream Strawberry frosting with strawberry Jello. Add heavy cream, strawberry reduction sauce, and powdered sugar to a large bowl or stand mixer fitted with a whisk attachment. Beat on medium speed. Gradually add in the jello powder. Increase speed to high and continue to mix until stiff peaks form.
- Assemble the Cake. Place a cake layer on a cake stand. Brush or spread each cake layers with strawberry jam if desired. Spread about 3/4 cup of frosting on each layer of the cake. Spread the remaining frosting all over the outside of the cake and decorate as desired. Chill before serving. The strawberry cake not you! Lol!
Video
Notes
For the Strawberry Reduction
For your conveniene, you can make the strawberry reduction sauce a day or 2. Refrigerate until you're ready to make your cake.
If using frozen strawberries. Place your thawed strawberries into the blender and blend until smooth.
Place the strawberry puree, sugar, and lemon juice into a medium saucepan and simmer until thickened or reduced to about 1/2 cup.
Nutrition
Calories: 407kcal | Carbohydrates: 38g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 60mg | Sodium: 199mg | Potassium: 142mg | Fiber: 1g | Sugar: 28g | Vitamin A: 770IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 0.3mg