Fresh Strawberry Poppy Seed Cake
My son’s first grade teacher taught the class something that they may have forgotten, but it has stuck with me ever since: “If anyone is being mean to you, kill them with your kindness!” Well, kindness comes in all forms. If you have a “meanie” in your life, you may want to present them with this cake. For what better way to show generosity than a beautiful cake made of freshly pureed strawberries, topped with a copious amount of condensed milk buttercream and pretty flowers. Sweet as it should be!
Makes a 7-inch (18-cm) round cake
Ingredients
- Strawberry Reduction
- 8 ounces (225 g) fresh strawberries
- 1 teaspoon fresh lemon juice
Fresh Strawberry Cake- Canola oil spray, for pan
- 1/4 cup (57 g) unsalted butter, melted
- 3/4 cup (150 g) sugar
- 2 large eggs, whisked lightly
- 1 cup (125 g) self-rising flour
- 1 tablespoon (8 g) poppy seeds
- 1/2 cup (120 ml) strawberry reduction
- 1 tablespoon (15 ml) milk
- 2 drops pink food coloring (optional)
Strawberry Condensed Milk Frosting- 1/2 cup (114 g) unsalted butter, at room temperature
- 7 ounces (200 g) sweetened condensed milk, at room temperature
- 1 tablespoon (15 ml) strawberry reduction
For Assembly- 7 to 8 strawberries, cut into halves and quarters
- Edible flowers
Instructions:
Make the strawberry reduction:
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It’s best to do this either the night before or a couple of hours before starting on the cake, so the reduction has time to thicken and cool down.
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In a medium-sized saucepan, using a stick blender, blend all the strawberries until they become a smooth puree.
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Add the lemon juice and place the saucepan over low heat. Bring to a simmer, increasing the heat to medium while stirring frequently. Cook until the strawberry mixture is reduced by half, 20 to 25 minutes, and resembles tomato paste. You should have about ⅔ cup (160 ml) of the reduction.
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Pour the strawberry reduction into a cup. Set aside to cool, then store in the refrigerator until needed. This reduction will be used for both the cake and its frosting.
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Make the fresh strawberry cake: Preheat the oven to 350°F (177°C). Spray the base and sides of a 7-inch (18-cm) round, 3-inch (7.5-cm)-deep cake pan with canola oil and line the base with parchment paper.
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In a large bowl, combine the butter, sugar, eggs, flour, poppy seeds, strawberry reduction and milk. Beat until well mixed, 2 to 3 minutes, then beat in the food coloring (if using).
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Pour the batter into the prepared pan. Smooth the top with the back of a spoon. Bake for 55 to 60 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven. Set it aside for 5 minutes, then carefully turn it out onto a wire rack to cool completely before frosting.
Make the frosting:
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In a medium-sized bowl, beat the butter until light and fluffy, 2 to 3 minutes.
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Add the condensed milk, a little at a time, and continue to beat until well blended.
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Add the strawberry reduction and beat until the frosting looks thick and glossy.
Assemble:
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Once the cake has cooled to room temperature, use an offset spatula or the back of a large spoon to spread the frosting on the top of the cake.
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Decorate with fresh strawberries and edible flowers.
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