Valentine’s Strawberry Drip Cake
Ingredients:
For the Strawberry Cake Layers:
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 1/2 cup sour cream
– 1 teaspoon vanilla extract
– 1 cup fresh strawberry puree
– A few drops pink food coloring (optional)
For the Reduced Strawberry Puree:
– 3 cups fresh strawberries, hulled and chopped
For the Strawberry Buttercream:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/3 cup reduced strawberry puree
– 1 teaspoon vanilla extract
– 2 tablespoons heavy cream
For the Pink Chocolate Drip:
– 180 g white chocolate, chopped
– 1/4 cup heavy cream
– Pink food coloring
For Decoration:
– 10 fresh strawberries
– 1/2 cup pink sprinkles
– 8 strawberry brigadeiros
– Extra strawberry buttercream for piping
Directions:
1. Begin by preparing the reduced strawberry puree. Place the chopped strawberries in a saucepan over medium heat.
2. Simmer for 20-25 minutes, stirring occasionally, until the puree reduces to about 1 cup and becomes thick and concentrated.
3. Allow the reduced puree to cool completely before using.
4. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans.
5. In a bowl, whisk together flour, baking powder, baking soda, and salt.
6. In a separate large bowl, beat eggs and sugar until light and fluffy.
7. Add vegetable oil, sour cream, vanilla extract, and 1 cup of the cooled reduced strawberry puree. Mix until smooth.
8. Gradually fold in the dry ingredients until just combined.
9. Add a few drops of pink food coloring if a deeper pink shade is desired.
10. Divide the batter evenly between the prepared pans.
11. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
12. Cool the cakes completely on wire racks.
13. For the strawberry buttercream, beat the butter until creamy and fluffy.
14. Gradually add powdered sugar, then mix in the reduced strawberry puree, vanilla extract, and cream until smooth and airy.
15. Place one cake layer on a serving board and spread a generous layer of strawberry buttercream on top.
16. Add the second cake layer and frost the entire cake with the remaining buttercream.
17. Chill the cake for 20 minutes to firm the frosting.
18. To make the drip, heat the cream and pour it over the white chocolate. Stir until smooth, then tint with pink food coloring.
19. Let the drip cool slightly before spooning it around the edges of the chilled cake, allowing it to cascade naturally down the sides.
20. Pipe decorative strawberry buttercream swirls around the top edge.
21. Arrange fresh strawberries on top of the cake.
22. Garnish with pink sprinkles and strawberry brigadeiros for a festive Valentine’s Day finish.
23. Refrigerate for 30 minutes before serving for the best flavor and texture.
Valentine’s Strawberry Drip Cake
