Roasted Strawberry and Vanilla Bean Cake is a delightful twist on classic strawberry cake recipes, offering tender cake infused with sweet roasted berries and aromatic vanilla. You will love making this easy yet elegant dessert that impresses every time.
Key Ingredients & Substitutions:
- Fresh Strawberries: Use ripe, firm strawberries for the best flavor. Frozen strawberries can work in a pinch, but roast them from frozen.
- Vanilla Bean: A vanilla bean paste or extract can be used instead, though the bean provides the most intense flavor.
- All-Purpose Flour: A 1:1 gluten-free baking blend can be substituted for a gluten-free option.
- Unsalted Butter: Margarine or a plant-based butter substitute works well.
- Buttermilk: Regular milk with a teaspoon of lemon juice or white vinegar can create a quick buttermilk substitute.
Ingredients:
For the Roasted Strawberries:
- 2 cups fresh strawberries, hulled and quartered
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
For the Cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 vanilla bean, split lengthwise and scraped (or 1 tbsp vanilla bean paste)
- 1 cup buttermilk
For the Vanilla Bean Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 1/2 teaspoon vanilla extract (or seeds from 1/4 vanilla bean)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 8-10 slices
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Roast the Strawberries
Preheat your oven to 375°F (190°C). Toss the quartered strawberries with granulated sugar and vanilla extract on a baking sheet. Roast for 15-20 minutes, until softened and slightly caramelized. Let them cool completely.
2. Prepare Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. This ensures all leavening agents are evenly distributed for a perfect strawberry cake.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This creates air pockets for a tender cake. Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the scraped vanilla bean seeds (or vanilla bean paste). You are building a rich flavor base for your strawberry cake.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
6. Fold in Roasted Strawberries
Gently fold in about 1 cup of the cooled roasted strawberries into the cake batter. Reserve the remaining strawberries for garnish. This ensures juicy pockets of strawberry in every bite of your strawberry cake.
7. Bake the Cake
Pour the batter into a greased and floured 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan.
8. Make the Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract (or vanilla bean seeds) until smooth. Adjust the milk amount until you reach your desired consistency. You want a pourable glaze for your strawberry cake.
9. Glaze and Garnish
Once the cake is completely cool, drizzle the vanilla bean glaze evenly over the top. Garnish with the remaining roasted strawberries. Your beautiful strawberry cake is ready to serve.
Variation Ideas:
- Lemon Zest: Add the zest of one lemon to the cake batter for a bright, citrusy note.
- Cream Cheese Frosting: Instead of a glaze, top with a simple cream cheese frosting for extra richness.
- Individual Cakes: Bake in a cupcake pan for individual roasted strawberry cake servings.
Storage Instructions:
Store any leftover Roasted Strawberry and Vanilla Bean Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
Can I use frozen strawberries?
Yes, you can. Roast them from frozen, adding an extra 5-10 minutes to the roasting time.
What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk to the 1 cup line. Let it sit for 5 minutes before using.
How do I know when the strawberries are roasted enough?
They should be soft, slightly shrunken, and have released some of their juices.
Can I make this cake ahead of time?
Yes, this strawberry cake can be made a day in advance. Store it covered at room temperature.
Why is vanilla bean better than extract in this recipe?
Vanilla bean provides a more intense, complex, and visible specks of vanilla flavor, enhancing the overall experience of this strawberry cake.