I love a good strawberry fraisier cake or fruit pie. I know it sounds like a contradiction, but this cake does the trick. The sweetness of the fresh strawberries is perfect counterpoint to the tartness of the cake itself. This is a cake I can make for a crowd and still keep it fairly simple.
This is a cake I can make for a crowd and still keep it fairly simple. The sweetness of the fresh strawberries is perfect counterpoint to the tartness of the cake itself. This is a cake I can make for a crowd and still keep it fairly simple.
Strawberry fraisier cake is one of the most delicious desserts I’ve ever had. It is also one of the most simple I’ve ever tried. For those not into cake or pie, this recipe actually is pretty easy to make. So why do I love it so much? Well, it’s a super easy recipe to make. The first step is to slice the strawberries. They don’t need much.
The next step is to peel your strawberries. I like to do mine by hand, but the most common way to do this is to use a food processor. Peel the strawberries. Place them in a bowl and add a little water and salt. Pulse until the strawberries are completely peeled like you can see in this picture.
Now that you have your strawberries, you can start to slice. I like to slice them really thin, but if you want them a little thicker you can. You can add a little almond extract to the strawberries if you want. Now that your strawberries are sliced, put them in a bowl and add a little water and salt. Pulse until the strawberries are completely peeled like you can see in this picture.
The first time I ever tried to make Strawberry Fraisier Cake, it was the summer of 2006. I did it with my Mom. She had a really beautiful kitchen and I remember her putting the cake in a pan and it rising beautifully but then it started to fall apart. I wanted to put it back in the pan and it wanted to just fall apart and I couldn’t figure out why.
Well, I had a lot of trouble with that one too. The recipe calls for a lot of butter and butter to make the cake rise. That makes it very difficult to get the cake to rise evenly. What I did instead was add a little sugar and a little bit of water to make the batter. This added more texture to the batter and made it easier to get out of the pan with a spatula.
Like with most recipes, you have to add things to make up for the lack of a recipe. In this case the ingredients are very simple. You only need butter, sugar, and water for this recipe. To get it to rise evenly it seems you have to add a lot of water. Also, there doesn’t seem to be any specific amount of sugar, so you have to make up for it with more sugar and butter.
Adding water to a cake is usually a good idea. The trick is making sure it’s the right amount. Like with anything else, you want to err on the side of too much water. Too little water can make the cake tough or dry, and too much water can make it too wet. Too much water also makes the batter too soft and flaky, thus making it difficult to form a pattern and slice.
I have no idea if the Cake Shop still sells the cake, but I have read somewhere online that the cake is very moist, so it might work out.