Strawberry Crème Brûlée Cake

There’s something magical about a dessert that combines the elegance of crème brûlée with the comforting charm of cake. That’s exactly what you get with Strawberry Crème Brûlée Cake. I remember the first time I tried making this dessert; it was during a sunny spring afternoon. The kitchen was filled with the sweet aroma of fresh strawberries, and I couldn’t help but feel excited about the treat that was coming together. Each layer of the cake had a story, a memory tied to sunlit gatherings and shared laughter. As I whisked the ingredients together, I thought about how this cake would be the centerpiece of my next family gathering, each slice revealing a delightful surprise of creamy custard and caramelized sugar. If you’re looking for a show-stopping dessert that’s surprisingly easy to make, this Strawberry Crème Brûlée Cake is the perfect recipe to impress your friends and family!

Strawberry Crème Brûlée Cake Shopping List

When creating the Strawberry Crème Brûlée Cake, the ingredients play a crucial role in achieving the perfect flavor and texture. Each component has its purpose, from the fresh strawberries that lend a vibrant taste to the custard that binds the layers together. Let’s explore these key players.

• ½ pound fresh strawberries: The star of the show, these strawberries are hulled and pureed to create a luscious filling.
• 1 cup all-purpose flour: Provides the structure for the cake, making it soft and tender.
• 1 teaspoon baking powder: A leavening agent that helps the cake rise beautifully.
• ½ teaspoon kosher salt: Enhances the overall flavor and balances the sweetness.
• ¼ teaspoon baking soda: Works alongside the baking powder for a perfect rise.
• ¾ cup granulated sugar: Sweetens the cake and is also used in the caramelization process.
• ½ cup vegetable oil: Keeps the cake moist and tender.
• 2 large egg whites: Adds structure without the fat of the yolk, ensuring a light texture.
• ¼ cup whole milk: Contributes creaminess to the batter.
• 1 teaspoon fresh lemon juice: Brightens the flavor profile.
• 1 teaspoon vanilla extract: Adds a warm, aromatic quality to the cake.
• 1 drop red gel food coloring (optional): Enhances the cake’s visual appeal.
• Vanilla Bean Custard: A creamy filling that makes this cake truly special.

How to Prepare Strawberry Crème Brûlée Cake

Ready to dive into the deliciousness of the Strawberry Crème Brûlée Cake? This cake might look intricate, but I promise it’s easier than it seems. Follow these steps closely, and you’ll create a dessert that will impress everyone.

1. Begin by preparing the strawberries. In the work bowl of a food processor, pulse the fresh strawberries until they’re nearly smooth but still have a few small pieces. This texture will add some delightful bursts of strawberry flavor throughout the cake. Transfer the mixture to a small saucepan, and bring the strawberry purée to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, and cook while stirring frequently until the mixture thickens and reduces to about half a cup, which should take around 10 to 15 minutes. Remove it from the heat and allow it to cool completely.

2. While the strawberry purée is cooling, preheat your oven to 350°F (180°C) and prepare your baking pan. Spray a 6-cup Nordic Ware Charlotte Cake Pan with baking spray that contains flour for easy release later. This step is crucial for keeping your cake intact when you invert it.

3. Next, in a medium bowl, combine the all-purpose flour, baking powder, kosher salt, and baking soda. Whisk these dry ingredients together until well mixed. This ensures that the leavening agents are evenly distributed throughout the cake to create a uniform rise.

4. In a larger bowl, whisk together the granulated sugar, vegetable oil, and egg whites. This mixture should be light and fluffy. Then, whisk in the whole milk, fresh lemon juice, and vanilla extract until everything is well combined.

5. Now, it’s time to combine the wet and dry ingredients. Add the flour mixture to the wet ingredients and whisk until almost combined. Be careful not to overmix; a few lumps are okay!

6. Gently fold in the cooled strawberry purée, along with the optional red gel food coloring, just until everything is combined. The purée should create a beautiful pink hue throughout the batter.

7. Spread the batter evenly into the prepared cake pan. To ensure the batter settles, firmly tap the pan on a kitchen towel-lined counter. This step helps to eliminate air bubbles that might cause uneven rising.

8. Place the pan in the oven and bake until the cake springs back when lightly touched in the center, and a wooden pick inserted comes out clean. This should take about 20 to 25 minutes. Keep an eye on it towards the end to avoid overbaking.

9. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. After that, carefully invert the cake onto the wire rack and let it cool completely.

10. For the filling, spread the Vanilla Bean Custard into the center of the cooled cake, covering it evenly. Refrigerate the cake until the custard is set, which should take around 1 hour.

11. Just before serving, sprinkle the remaining granulated sugar evenly over the custard, leaving a ¼-inch border around the edges. Using a handheld kitchen torch, carefully brown the sugar until it melts and forms a crispy crust. Serve immediately to enjoy the contrast of the creamy custard and crunchy caramel topping!

Tips and Tricks about Strawberry Crème Brûlée Cake

To ensure the best results with your Strawberry Crème Brûlée Cake, I’ve compiled a list of helpful tips. These will guide you through the process and help avoid common pitfalls.

• Storage: Keep any leftovers covered in the refrigerator. The cake is best enjoyed within 1 to 2 days.
• Freezing: You can freeze the cake without the custard. Wrap it tightly in plastic wrap and then in foil for up to a month. Thaw it in the refrigerator before adding the custard.
• Serving Temperature: The custard is best when cooled but not too cold. Allow it to sit at room temperature for about 15 minutes before serving for optimal flavor.
• Layering: You can create a layered version of this cake by baking two layers and adding custard in between.
• Garnishing: Top the cake with fresh strawberries or whipped cream for a beautiful presentation.

How to Serve Strawberry Crème Brûlée Cake

When it comes to serving the Strawberry Crème Brûlée Cake, consider these delightful options:

• Showstopper Dessert: This cake makes for an impressive centerpiece at special occasions like birthdays or anniversaries.
• Casual BBQs: Serve it at outdoor gatherings for a refreshing finish to a summer meal.
• Pairing with Beverages: This cake pairs wonderfully with iced tea, lemonade, or a light sparkling wine.
• Seasonal Treat: Enjoy it during spring when strawberries are in season, maximizing flavor and freshness.
• Storage Tips: If you plan to make it ahead, remember to store the cake without the custard to maintain its form and flavor.

FAQ

Conclusion

The Strawberry Crème Brûlée Cake is truly a special dessert that combines the best of both worlds: a moist cake and a creamy custard filling. It’s a perfect way to treat yourself or your loved ones to something extraordinary. I encourage you to give this recipe a try; you won’t regret it!

Strawberry Crème Brûlée Cake

The ultimate indulgence for dessert lovers, Strawberry Crème Brûlée Cake combines rich strawberry flavor with creamy custard and a crispy caramel topping. Perfect for any occasion, this cake is sure to impress!

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Servings: 4 servings

Course: Desserts

Cuisine: French

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• ½ pound fresh strawberries hulled
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• ¾ cup granulated sugar divided
• ½ cup vegetable oil
• 2 large egg whites room temperature
• ¼ cup whole milk room temperature
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 drop red gel food coloring optional
• Vanilla Bean Custard recipe follows

Equipment

• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Food Processor
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. In the work bowl of a food processor, pulse fresh strawberries until nearly smooth but a few small pieces remain. Transfer to a small saucepan; bring strawberry purée to a boil over medium-high heat. Reduce heat to medium-low, and cook, stirring frequently, until thickened and reduced to ? cup, 10 to 15 minutes. Remove from heat, and let cool completely.
2. Preheat oven to 350°F (180°C). Spray a 6-cup Nordic Ware Charlotte Cake Pan with baking spray with flour.
3. In a medium bowl, whisk together all-purpose flour, baking powder, kosher salt, and baking soda.
4. In a large bowl, whisk together granulated sugar, vegetable oil, and egg whites. Whisk in whole milk, fresh lemon juice, and vanilla extract.
5. Add flour mixture to wet ingredients, and whisk until almost combined. Gently fold in strawberry purée and red gel food coloring (if using) just until combined.
6. Spread batter into prepared pan. Firmly tap pan on kitchen towel-lined counter to settle batter.
7. Bake until cake springs back when lightly touched in center and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack for 10 minutes.
8. Invert cake onto a wire rack, and let cool completely.
9. Spread Vanilla Bean Custard into center of cooled cake. Refrigerate until custard is set, about 1 hour.
10. Just before serving, sprinkle remaining granulated sugar onto custard, leaving a ¼-inch border around edges of custard. Using a handheld kitchen torch, carefully brown sugar. Serve immediately.

Notes

• Storage: Keep any leftovers covered in the refrigerator. The cake is best enjoyed within 1 to 2 days.
• Freezing: You can freeze the cake without the custard. Wrap it tightly in plastic wrap and then in foil for up to a month. Thaw it in the refrigerator before adding the custard.
• Serving Temperature: The custard is best when cooled but not too cold. Allow it to sit at room temperature for about 15 minutes before serving for optimal flavor.
• Layering: You can create a layered version of this cake by baking two layers and adding custard in between.
• Garnishing: Top the cake with fresh strawberries or whipped cream for a beautiful presentation.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!