Baking a strawberry cake can be deceptively challenging, particularly when trying to achieve an authentic strawberry flavor without the cake becoming dense or overly sweet. After weeks of experimenting with Neapolitan Cake recipes, the key was discovered: freeze-dried strawberries. When blended into a powder and added to cake batter, these strawberries not only provide a true strawberry taste but also keep the cake light and fluffy. Caution is advised, as using too many can affect the cake's structure due to their acidity.
Baking a strawberry cake is deceptively tricky; adding the wrong ingredients like puree or extract can lead to disappointing results instead of a true strawberry flavor.
I found that the secret to a great strawberry cake lies in freeze-dried strawberries, which provide a light and fluffy texture and authentic strawberry flavor.
To create a strawberry-infused cake, simply blitz one package of freeze-dried strawberries into a powder and mix it into your batter without adjusting other ingredients.
Caution is needed as freeze-dried strawberries react with leavening agents; using more than one package per cake layer can cause collapse during baking.
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