Strawberry Cake Bars
This recipe makes a batch of strawberry cake bars that are so delicious and perfect for an after-dinner treat.
Servings: 16 servings
Calories: 242kcal
Ingredients
For the Strawberry Cake
- 350g fresh strawberries (hulled weight)
- 60g unsalted butter
- 160g caster sugar
- 50ml vegetable oil
- 3 egg whites
- 1 teaspoon vanilla extract
- 60ml soured cream
- 50ml whole milk
- 2 - 3 drops pink gel colouring (optional)
- ½ teaspoon bicarbonate soda
- ¼ teaspoon salt
- 180g self-raising flour
Strawberry Buttercream Icing
- 90g unsalted butter
- 180g icing sugar
- 1 pinch salt
- 1 tablespoon freeze-dried strawberry powder
- 1 - 2 tablespoon whole milk
Instructions
- Make the strawberry reduction: Cut the strawberries into quarters and add them to a blender. Blitz until smooth then pour the blended strawberries into a small saucepan.
- Place the pan on a medium heat and allow the strawberries to reduce until they become a thick puree. This should take between 10 and 15 minutes. Stir the strawberries occasionally to prevent the strawberries from burning. 350g of strawberries should be reduced to between 120g and 140g of puree. Set the reduced strawberries aside to cool.
- Make the strawberry cake: Preheat the oven to gas mark 4/350oF/180oC/160oC fan then line an 8 x 8-inch square baking tin with parchment paper and set aside.
- Cream the butter and sugar together until fluffy then use a balloon whisk and mix in the vegetable oil until well combined. Add in the egg whites and whisk well for around 30 seconds. Mixing in the egg whites well is crucial to produce a lighter airy cake.
- Mix in the vanilla extract, soured cream and milk then mix in the pink food gel and combine until the food gel is evenly distributed.
- Mix in the bicarbonate soda and salt then mix in the self-raising flour. Pour the batter into the prepared baking tin and bake in the centre of the oven for 38 - 40 minutes.
- Once baked, place the tin onto a cooling rack and allow to cool in the tin for 30 minutes. After this time, carefully remove the cake from the tin and place the cake directly onto the cooling rack to completely cool
- Make the strawberry buttercream: In a stand mixer with a paddle or whisk attachment, beat the butter until soft and fluffy. Gradually add in the icing sugar, mixing between each addition. Once the mixture is creamy and smooth, mix in the salt and freeze-dried strawberry powder then mix in the milk. Spread the buttercream evenly onto the cake using a palette knife.