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To put it plainly: strawberries are delicious. In peak season, they’re wonderfully tangy, plump, and sweet, with a delicate floral flavor you can’t quite find in any other berry. But when it comes to capturing all the delicious flavors of strawberries in baking, things can veer off-course pretty fast.\n<\/p>\n
It’s not as easy as adding more strawberries. In fact, if you wanted to make something bursting with strawberry flavor, you’d need an absurdly large amount of fresh strawberries on hand, not to mention the time it’d take to modify the recipe to account for all the extra fruit and liquid. It’s no wonder so many strawberry cake recipes lean into store-bought cake mix or Jell-O to amplify the bright berry flavors and pretty pink hues we all love.\n<\/p>\n
While many boxed cake mixes are delicious on their own, nothing compares to baking something from scratch. But thanks to baker and recipe developer @thepancakeprincess<\/a>, I’ve recently learned a brilliant tip that ensures the most flavorful and vibrant pink strawberry cakes without enlisting the help of cake mix.\n<\/p>\n <\/p>\n According to @thepancakeprincess, the key to better strawberry cakes is to use freeze-dried strawberries. The reason is that strawberries, like many other fruits and vegetables, are high in water content. When baked, they release some of that moisture and inevitably lose their flavor in the process. Opting for freeze-dried has the opposite effect: It locks the flavor into the cake’s crumb without losing the integrity of the bake. The result? A wonderfully moist, pillowy, and strawberry-forward cake.<\/p>\n Why You Should Use Freeze-Dried Strawberries for Baking <\/span> <\/h2>\n