Strawberry Cake Bursts Recipe

 

                                                       Strawberry Cake Bursts Recipe

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For the Cake

• 2 1/2 cups (320g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 2/3 cup strawberry jam, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• Red food coloring (optional)

For the Frosting

• 1 cup (22g) freeze-dried strawberries
• 1 (8‑oz) block cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups (340g) powdered sugar
• 1/4 teaspoon salt
• Up to 3 tablespoons milk, as needed
• Fresh strawberries, sliced, for garnish

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Method

1. Prepare the Cake Pans

1. Preheat the oven to 350°F (175°C).
2. Grease two 8‑inch round cake pans.
3. Line the bottoms with parchment rounds and lightly grease the parchment.

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2. Combine the Dry Ingredients

1. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
2. Set aside.

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3. Make the Cake Batter

1. In a stand mixer (or using a hand mixer), beat the butter and sugar on medium speed until pale and fluffy, about 3–4 minutes.
2. Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
3. Add half of the dry ingredients and mix just until incorporated.
4. Add the strawberry jam and mix to combine.
5. Add the remaining dry ingredients and mix briefly.
6. Add the sour cream, vanilla, and optional food coloring, mixing just until the batter is smooth and no flour streaks remain.

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4. Bake the Cakes

1. Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool the cakes in their pans for 10 minutes, then invert onto a wire rack.
4. Remove the parchment and allow the cakes to cool completely.

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5. Prepare the Strawberry Powder

1. Place the freeze‑dried strawberries in a spice grinder or mini food processor.
2. Process until a fine powder forms.
   • Tip: Ensure the grinder is completely dry before using.

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6. Make the Frosting

1. In a mixing bowl, beat the cream cheese and butter on medium speed until light and fluffy, about 2 minutes.
2. Add the powdered sugar, strawberry powder, and salt.
3. Mix on low speed until combined, then increase to medium and beat until smooth and creamy.
4. If needed, add milk 1 teaspoon at a time until the frosting reaches a spreadable consistency.

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7. Assemble and Decorate

1. If the cake layers are domed, level them with a serrated knife.
2. Place the first cake layer on a serving plate and spread with just under one‑third of the frosting.
3. Add the second layer and spread another third of the frosting on top.
4. Use the remaining frosting to coat the sides of the cake.
5. Garnish with fresh sliced strawberries before serving.

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