🤫My Secret to bomb Strawberry Cake🍓 😋Strawberry cake is all about flavor, moisture, and texture – and I’ve got the tips to make sure you nail it every time! 1️⃣ Bold Strawberry Flavor 🚫 Fresh strawberries won’t cut it! They water down the batter and leave the flavor weak. 🍓 Use strawberry extract, gelatin, or freeze-dried strawberries to get that rich, vibrant taste and color. 2️⃣ Lock in Moisture 🥛 Milk makes the difference. Use buttermilk, whole milk, or half and half for a soft, tender crumb. 🍰 Wrap while warm. 5 minutes after baking, lightly cover your cake with plastic wrap to trap moisture. Once cooled, fully wrap and 🥶freeze to keep it fresh longer! 3️⃣ Don’t Overmix! 🙅🏾♀️ Overmixing is the fastest way to ruin your cake. It leads to dry, dense layers that sink in the middle. ✨ When a recipe says “just combine,” here’s what to do: 👩🏾🍳 Mix wet and dry ingredients until you don’t see any more flour – stop right there. Slight lumps are perfectly fine – they bake out! 🔑Low speed + patience = a soft, fluffy cake that rises beautifully. 📚 Comment “cake bundle” for all 18 of my best cake recipes – including strawberry!
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