 A strawberry layer cake filled with whipped cream | |
| Type | Cake |
|---|---|
| Course | Dessert, tea, coffee |
| Main ingredients | Cake batter, strawberries |
| Variations | Strawberry cheesecake |
Strawberry cake is a cake that uses strawberry as a primary ingredient. [1] Strawberries may be used in the cake batter, atop the cake, and in the frosting. Strawberry cakes are typically served cold.
Strawberry cakes may be prepared with strawberries in the batter, [2] with strawberries atop them, [1] with strawberries or a strawberry filling in between the layers of a layer cake, [3] and in any combination thereof. Some are prepared with strawberries incorporated into a frosting. [4] [5] Fresh or frozen strawberries may be used. [1] [6] However, using cooked strawberries tends to lose its flavor and turn brown while frozen strawberries are mostly sweeter and riper. [7] Some may utilize strawberry-flavored gelatin as an ingredient, [6] [5] which can give the cake a pink color when it is mixed in with the batter. [8] A garnish of strawberries is used on some strawberry cakes. [1] Strawberry cake may be prepared as a gluten-free dish. [9] The cake can be served with icing on top and sides of the cake.
Some versions are served chilled, [3] [10] and some are frozen and then served in a partially frozen state. [11] Strawberry cake is sometimes prepared using a prepared cake mix as a base, such as a white cake mix, upon which additional ingredients are added to the batter or atop the cake. [12] It is sometimes prepared and served as a dish on Valentine's Day. [13]
Typical ingredients for a Strawberry Cake are unsalted butter, sugar, eggs,vanilla extract, flour, baking powder, baking soda, salt, and milk [14] . The strawberries can be fresh or frozen. For the frosting, Whipped cream can be used or an icing which is made by mixing egg whites and powdered sugar. [15] Other ingredients include Jell-O to maintain it's pinkish color of the cake. [16] Also, Ricotta cheese is sometimes used as an ingredient in the cake batter or as a topping. [17] [18]
On March 20, 2004 at the Strawberry Festival in the La Trinidad, Benguet municipality of the Philippines, the world's largest strawberry shortcake was prepared and confirmed by Guinness World Records. [19] The cake was prepared by several bakers and weighed a total of 21,213.40 lb (9,622.23 kg). [19]
In March 2015 at the La Trinidad Strawberry Festival, 6,000 slices of strawberry cake were served as part of the events. [20] The cakes for the slices were prepared using fresh strawberries. [20] Additional foods served at the event included strawberry cupcakes, strawberry kutsinta (a steamed rice cake) and strawberry wine. [20] Some bakeries and restaurants purvey strawberry cake as a part of their fare. [21]
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.
Shortcake generally refers to a dessert with a crumbly scone-like texture. There are multiple variations of shortcake, most of which are served with fruit and cream. One of the most popular is strawberry shortcake, which is typically served with whipped cream. Other variations common in the UK are blackberry and clotted cream shortcake and lemon berry shortcake, which is served with lemon curd in place of cream.
A cupcake (AmE), fairy cake (BrE), or bun (IrE) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.
A layer cake or sandwich cake is a cake consisting of multiple stacked sheets of cake, held together by frosting or another type of filling, such as jam or other preserves. Most cake recipes can be adapted for layer cakes; butter cakes and sponge cakes are common choices. Frequently, the cake is covered with icing, but sometimes, the sides are left undecorated, so that the filling and the number of layers are visible.
An ice cream cake is a cake made entirely out of ice cream. A simpler no-bake version can be made by layering different flavors of ice cream in a loaf pan.
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening, it is easier to beat air into the batter. As a result, chiffon cakes achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners.
Cassata or cassata siciliana is a traditional cake from the Sicily region of Italy. Cassata is typically composed of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.
Spekkoek is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk and is rich in butter or margarine.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Instant pudding is an instant food product that is manufactured in a powder form and used to create puddings and pie filling. It is produced using sugar, flavoring agents and thickeners as primary ingredients. Instant pudding can be used in some baked goods.
A spit cake is a European-styled cake made with layers of dough or batter deposited, one at a time, onto a tapered cylindrical rotating spit. The dough is baked by an open fire or a special oven, rotisserie-style. Generally, spit cakes are associated with celebrations such as weddings and Christmas. The spit can be dipped in a thin dough, or the dough can be poured or rolled on the spit.
A Lady Baltimore cake is an American white layer cake with fluffy frosting and a fruit and nut filling. The cake is believed to have been created in the Southern United States in the early 20th century, but its exact origins are disputed.
Applesauce cake is a dessert cake prepared using apple sauce, flour and sugar as primary ingredients. Various spices are typically used, and it tends to be a moist cake. Several additional ingredients may also be used in its preparation, and it is sometimes prepared and served as a coffee cake. The cake dates back to early colonial times in the United States. National Applesauce Cake Day occurs annually on June 6 in the U.S.
Brazil nut cake is a cake prepared using Brazil nuts as a primary ingredient. Coffeecake, shortcake, pound cake, fruitcake, brownies and torte cake may be prepared using Brazil nuts as a main ingredient. Ground or chopped Brazil nuts may be used. Brazil nut cake is a dish in Brazilian cuisine, and it is a common and popular cake in the Amazon region of Bolivia, Brazil and Peru.
Chestnut cake is a cake prepared using chestnuts. Chestnut flour prepared from cooked, ground chestnuts is used in its preparation, along with additional typical cake ingredients. It is sometimes prepared as a chocolate cake. Chestnuts are sometimes used in a frosting or glaze atop the cake, and it may be garnished with cooked or candied chestnuts. It can be prepared as a gluten-free dish.
A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Malaysian, Indonesian and Vietnamese cuisine. In the Philippines, the term "banana cake" refers to banana bread introduced during the American colonial period of the Philippines.
Raisin cake is a type of cake that is prepared using raisins as a main ingredient. Additional ingredients are sometimes used, such as chocolate and rum. Raisin cake dates back to at least the time of the reign of David, circa 1010–970 BCE. Boiled raisin cake is prepared by boiling various ingredients and then baking the mix in an oven. It dates back to at least the time of the American Civil War (1861–1865).
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
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