Description
Strawberry Glazed Vanilla Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup milk
For the Filling:
1 cup strawberry buttercream
For the Glaze:
1 cup strawberry jelly, melted
1 tbsp lemon juice
For Garnish:
Fresh strawberries
Instructions:
1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. Sift together flour, baking powder, and salt in a bowl.
3. Beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Gradually add the dry ingredients alternately with milk, mixing until smooth.
5. Divide the batter between the pans and bake for 25-30 minutes. Let cool completely.
6. Spread the strawberry buttercream between the two cake layers.
7. Pour melted strawberry jelly mixed with lemon juice over the cake, allowing it to drip down the sides.
8. Garnish with a fresh strawberry on top.
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven and prepare your pans by greasing and lining them with parchment paper. When creaming the butter and sugar, beat for a full 3-5 minutes until very pale and fluffy. This incorporates air for a light crumb. Add eggs one at a time, beating well after each to prevent the batter from breaking. When adding dry and wet ingredients, start and end with the dry mixture, mixing on low speed just until combined to avoid over-developing the gluten. After baking, let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. For a clean glaze, place the cooled, filled cake on a wire rack over a baking sheet before pouring.
Serving Suggestions
This elegant cake is versatile for any occasion. Serve slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch gathering, pair it with a glass of sparkling wine or prosecco. To enhance the strawberry theme, garnish individual plates with a swirl of extra strawberry buttercream and a mint leaf alongside the cake slice. It also makes a stunning dessert centerpiece for birthdays and afternoon tea.
How-to Summary
To summarize: Prepare pans and oven. Mix dry ingredients. Cream butter and sugar, then incorporate eggs and vanilla. Combine dry and wet ingredients alternately. Bake two layers and cool fully. Fill with strawberry buttercream. Glaze with melted strawberry jelly mixed with lemon juice. Top with a fresh strawberry for garnish.
Frequently Asked Questions
Can I use frozen strawberries for the buttercream or glaze?
For the buttercream, it’s best to use a reduced strawberry puree from fresh or frozen berries to avoid adding too much liquid. For the glaze, using a high-quality jelly or jam is recommended for the right consistency; substituting a puree may not set properly.
How can I make this cake a day ahead?
Bake the cake layers, let them cool completely, wrap tightly in plastic wrap, and store at room temperature. Prepare the buttercream and store it covered in the fridge. Assemble, glaze, and garnish the cake the day you plan to serve it for the freshest look and texture.
My glaze is too thick/too thin. How can I fix it?
If the melted jelly glaze is too thick, whisk in a teaspoon of warm water or lemon juice at a time until it reaches a pourable consistency. If it’s too thin, allow it to cool slightly to thicken, or gently heat it with an extra tablespoon of jelly.
Can I use a different fruit?
Absolutely. Raspberry or apricot jelly would work beautifully for the glaze. Match the filling flavor accordingly, such as using raspberry buttercream for a raspberry-glazed cake.
Why did my cake layers turn out dense?
This is often due to over-mixing the batter after adding the flour, which develops too much gluten. Measure your flour correctly (spoon and level, don’t scoop) and mix just until the ingredients are combined.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, leading to a dense cake.
- Over-mixing the batter: Once flour is added, mix only until just combined to ensure a tender texture.
- Glazing a warm cake: The glaze will melt and soak in rather than creating a beautiful shell. Ensure the cake is completely cool.
- Not sifting dry ingredients: Sifting aerates the flour and prevents lumps, contributing to a lighter cake.
- Rushing the creaming process: Cream butter and sugar for the full time to incorporate essential air.
Conclusion
This Strawberry Glazed Vanilla Cake is a delightful fusion of simple vanilla layers, rich strawberry filling, and a glossy, flavorful glaze. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, professional-looking dessert. Its balance of flavors and elegant presentation makes it perfect for celebrations or a special treat. Enjoy the process and the delicious results!