I use greaseproof paper circles, already pre-cut for the cake tin size, to line my cake tins. You can also use a strip for the sides, but for simple cakes I usually skip this - I’m a lazy baker! Heat 1 cup (325 g) of strawberry, raspberry, or apricot preserves, then pour it over the strawberries for a glossy look.

Basically cake flour is more finely milled and lower in protein than regular flower. I don’t think there’s a direct substitute, but I’ve heard you can use a mix of AP flour and cornstarch or potato starch (which helps lower the protein content of AP). Haven’t tried it myself though! Or choose to turn any dessert into a strawberry dream with this delicious strawberry filling (like the one used in this recipe!). You can use it in this traditional Victoria sponge cake. Vanilla Cake. My high altitude vanilla cake is so soft, light and fluffy, with a delicious flavor from real vanilla beans and butter. The cake crumb is just beautiful and moist, even days after baking. This is also an incredibly easy cake to make, requiring nothing more than just whisking the ingredients together in a bowl before baking. Actually pretty happy with it – might use half an egg white next time but also learned I have to not be heavy handed with the paste. Less is more else it smears a little. Real strawberry flavor. The strawberry flavor in the cake and the frosting come from REAL strawberries. No artificial flavoring here.

Use your paring knife, and gently curl the top of the petal! Do this on all sides, until you have four petal looking parts at the base of the strawberry.

How many ways can one use a punnet of strawberries? Too many to count! But our summery strawberry recipes are a good place to start.Pry the bud and petals apart. Set your knife between the 2 petals at the top of your strawberry and wiggle it to pry them apart. Repeat this motion for the other petals that you made. Start at the top of the strawberry and finish at the base. [6] X Research source Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside. The cornstarch used in this recipe (called cornflour in the UK and other places) is a fine white flour, not a yellow grainy flour.

But, how do you decorate a cake with fresh strawberries, and how do you keep the berry flavor consistent?Pro Tip: To keep your cake roll from slumping into an oval, chill it in a large cardboard mailing tube (about 3.25″ in diameter). I used a cardboard tube that a whiskey bottle came in and it couldn’t have been more perfect. Cake Roll Troubleshooting I prefer using vanilla extract or vanilla bean paste to vanilla essence. They’re less processed, and have a purer vanilla taste. I usually make this quite as a simple cake, and I don’t level the layers, just fill strawberry sauce and slap on the frosting. Divide paste into 3 bowls (how you divide it proportionally will depend on your design) and add food coloring as desired. (I mixed 20g paste with 1 drop leaf green; 60g paste with 1 drop deep pink and 1/2 drop red; and 40g paste mixed with 1 teaspoon of the pink paste to produce a lighter shade of pink for the dots). Meanwhile, to make filling, in a small bowl, sprinkle gelatin over 1 tablespoon cool water and let soften for 5 minutes. Microwave the mixture in short, 5 second increments until the gelatin is completely dissolved and liquefied. Let cool slightly (but don't let it firm up, if it does, microwave it again).