Homemade Strawberry Velvet Cake Recipe: A Naturally Pink Delight for Celebrating Love

Indulge in the enchanting allure of this exquisite Strawberry Velvet Cake, a treat that captures the essence of celebration and heartfelt affection. Its captivating, luscious red hue and wonderfully fruity flavor are entirely derived from the wholesome goodness of strawberry jam and the vibrant richness of pureed beet. This isn’t just a cake; it’s a testament to natural beauty and delicious simplicity, perfect for any occasion that calls for a touch of sweetness and love.

Love, in all its myriad forms, is a sentiment worth celebrating every single day of the year. While an endless, non-stop party might not be practical in our busy lives, having dedicated moments or special days allows us to pause, reflect, and truly appreciate what love signifies. Beyond the romantic love often highlighted, there’s the profound love we share with family, the cherished bonds with friends, the unconditional affection from our pets, and a broader sense of humanity. Crucially, we must also remember the importance of self-love – a fundamental building block. Nurturing a loving relationship with ourselves empowers us to fully and authentically love others.

With this philosophy in mind, I present to you today a delightful and remarkably simple cake. It’s designed to be a gesture of affection – bake it for someone special in your life, or, just as importantly, bake it purely for yourself as an act of self-care and indulgence. This cake is more than a dessert; it’s an expression, a warm embrace in edible form, whispering sweet sentiments with every bite.

This recipe draws inspiration from the comforting tradition of old-fashioned jam cakes, known for their moist texture and fruity goodness. However, I’ve introduced a few thoughtful enhancements to elevate it into something truly extraordinary. The addition of naturally pureed cooked beet is key, not just for deepening its gorgeous pink hue into a richer, more ‘velvet’ shade, but also for contributing a subtle, earthy sweetness that beautifully complements the fruit. A refreshing hit of citrus zest and juice brightens the overall flavor profile, cutting through the sweetness and adding a vibrant zing. Finally, just a whisper of warm spices, like cinnamon and nutmeg, rounds out the experience, adding a comforting depth that makes this cake feel truly special. It’s a combination that truly “whispers love” directly to your soul.

As we approach seasons of love and kindness, whether it’s Valentine’s Day, an anniversary, or simply a desire to show appreciation, this cake is the perfect canvas for your affection. Happy baking, and may your days be filled with love.

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Isn’t it charming how strawberries, with their distinctive shape, naturally resemble a heart? This visual connection only adds to the romantic appeal of this delightful cake, making it an ideal centerpiece for any celebration of love.

Kitchen Frau Notes & Expert Tips for a Perfect Strawberry Velvet Cake:

One of the unique ingredients in this recipe is fresh beet, which contributes both color and a subtle flavor. It takes approximately 30 to 45 minutes to cook a medium beet until it’s perfectly tender when pierced with a fork. To make your baking process smoother and more efficient, I highly recommend cooking the beet ahead of time. This simple step can save you valuable time on baking day.

For even greater convenience, consider this smart kitchen hack: The next time you’re cooking beets for dinner, prepare an extra one specifically for this cake. Once cooked and cooled, you can easily shred or dice it, then transfer it to a freezer-safe baggie. Be sure to press out any excess air before sealing, and don’t forget to label it with the date. When the craving for this cake strikes again, simply pull out your pre-cooked beet from the freezer, allow it to defrost, and it will be ready to incorporate into your batter. This foresight transforms a potentially time-consuming step into a quick and effortless addition.

For those navigating dietary considerations, specifically a gluten-free lifestyle, I have had consistent success using my Favourite Gluten Free Flour Mix for this cake. Each time, it has yielded a fantastic result, maintaining the desired texture and flavor. However, it’s important to note that different gluten-free flour blends can vary significantly in their composition and absorption properties. If you opt to use a different gluten-free flour mix, be mindful that the cake’s final texture and consistency might differ. It’s always a good idea to be familiar with how your specific blend performs in baked goods, and slight adjustments to liquid might be necessary.

You might notice some natural variability in the intensity of the cake’s red hue from one baking session to another. I’ve experimented with various factors, but my conclusion is that this charming inconsistency is primarily due to the natural diversity among beet varieties. Some beets inherently possess a more potent pigment than others. Rather than seeing this as a flaw, embrace it as a beautiful characteristic of using natural ingredients. Each cake will have its own unique, handcrafted charm, reflecting the natural world’s beautiful variations. Sometimes it might be a deeper ruby, other times a delicate rose – all equally delicious and visually appealing.

Strawberry Velvet Cake Recipe

This recipe creates a tender, moist, and naturally vibrant cake, perfect for sharing. Gather your ingredients and let’s create some magic!

Ingredients:

• 1 medium beet (approximately 6 oz / 170gms) – ideally about 2½ inches in diameter, for optimal color and flavor.
• ¼ cup (60ml) neutral-flavored oil (such as canola, grapeseed, or light olive oil).
• 1 cup (240ml) high-quality strawberry jam – choose one with good fruit content for best flavor.
• ½ cup (100gms) natural evaporated cane sugar – provides a gentle sweetness.
• 2 large eggs – at room temperature, for better emulsification.
• Grated zest of one organic orange – the organic choice ensures no pesticide residue for the zest.
• 1 teaspoon fresh lemon juice – enhances flavor and interacts with baking soda.
• 3 tablespoons (45ml) water – to achieve the perfect batter consistency.
• 1 teaspoon pure vanilla extract – essential for a rich, aromatic profile.
• 1½ cups (210gms) all-purpose flour (or if making gluten-free, use this favourite gluten free flour mix) – ensure flour is fresh.
• 1 teaspoon baking powder – for lift and tenderness.
• 1 teaspoon baking soda – reacts with acidic ingredients like beet and lemon juice for additional lift.
• ½ teaspoon ground cinnamon – adds warmth and a hint of spice.
• ¼ teaspoon ground nutmeg – complements the cinnamon with its aromatic notes.
• ¼ teaspoon fine sea salt – balances sweetness and enhances all flavors.

For Garnish:

• 1 cup heavy whipping cream – make sure it’s very cold for best whipping results.
• 1 tablespoon confectioner’s sugar (icing sugar) – for sweetening the cream.
• Fresh strawberries – sliced or whole, for beautiful presentation and added freshness.

Instructions:

1. Prepare Your Pan & Preheat Oven: Begin by preheating your oven to a moderate 350°F (175°C). Next, prepare a 9-inch (24cm) springform pan, which is ideal for easy cake removal. Line the bottom of the pan with a circle of parchment paper; this creates a non-stick barrier and prevents sticking. Lightly grease both the parchment paper and the inside edges of the pan with cooking oil spray or a thin layer of butter. This ensures your cake will release perfectly after baking.
2. Cook and Puree the Beet: Wash the beet thoroughly. Place it in a pot of water and bring to a boil. Reduce heat and simmer until the beet is tender when easily pierced with a fork (this usually takes 30-45 minutes depending on size). Once cooked, drain the beet and let it cool slightly until it’s comfortable to handle. Peel the skin off (it should slip off easily) and cut the beet into manageable chunks. Transfer the beet chunks to a food processor or a high-speed blender (a mini-processor works perfectly here). Add the ¼ cup of oil and process until you achieve a completely smooth, vibrant puree. There should be no visible beet lumps.
3. Combine Wet Ingredients: Scrape the beet puree into a large mixing bowl. Add the strawberry jam, natural evaporated cane sugar, large eggs, grated orange zest, lemon juice, 3 tablespoons of water, and vanilla extract. Using a whisk, vigorously blend all these ingredients together until they are thoroughly combined and smooth. Ensure the sugar is dissolved and the mixture is well emulsified.
4. Add Dry Ingredients: In a separate bowl, whisk together the flour (or gluten-free flour mix), baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This step ensures the leavening agents and spices are evenly distributed throughout the dry mixture. Gently add the dry ingredients to the wet ingredients in the large mixing bowl. Whisk just until the dry ingredients are fully incorporated into the wet, being careful not to overmix. Overmixing can develop the gluten in wheat flour, leading to a tough cake, or can compromise the texture of gluten-free alternatives.
5. Bake the Cake: Pour the prepared cake batter evenly into your greased and parchment-lined 9-inch springform pan. Transfer the pan to the preheated oven. Bake for 40 to 45 minutes. To test for doneness, insert a toothpick into the center of the cake; it should come out clean. If it’s still wet, bake for a few more minutes and retest.
6. Cooling Process: Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. This allows the cake to set slightly. After 5 minutes, carefully run a knife around the edges of the pan, then release and remove the springform sides. Transfer the cake (still on its parchment paper base) to a wire cooling rack and allow it to cool completely before decorating. A fully cooled cake ensures your frosting won’t melt.
7. Garnish and Serve: In a clean, cold bowl, combine the heavy whipping cream and confectioner’s sugar. Using an electric mixer, whip the cream until it forms soft peaks. For a classic look, spread the whipped cream generously over the cooled cake and artfully arrange fresh strawberries on top.

Alternate Garnish Idea: For an elegant touch without a full frosting, dust the top of the cooled cake with confectioner’s sugar. You can achieve a beautiful stencil effect by placing a lace doily or a cut-out paper heart on top of the cake before sieving the sugar over it. Gently lift the doily or paper heart to reveal a lovely design. Serve slices of the cake with a dollop of whipped cream and fresh strawberries on the side.

This recipe yields one glorious 9-inch (24cm) cake, ready to be enjoyed.

Guten Appetit! (Enjoy your meal!)

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A Simple Way to Eat Strawberries

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