Refreshing summer flavors are highlighted by dense, rich, and moist strawberry puree that how to make it. This quick and easy for pound cake dessert is sure to become a family dinner favorite! And the sweet glaze creates the perfect aftertaste that will satisfy any sweet tooth. Wow, what an amazing way to start the summer! It's the strawberry season now, and it won't be here for much longer, so you should make the most of it while you still can. This light and flavorful dessert is a favorite of mine and my family's to serve at the end of the summer BBQ. And don't tell anyone, but in my opinion, the best way to start the day is with a slice of this pie. This one is also good for freezing. You only need to wrap it up carefully and securely, and you will have the ideal present for visitors who are unannounced. Consequently, have fun this summer and spend quality time with your family. 
The majority of the components called for in this cake recipe are ones that we have already assembled. It's the sour cream that gives it its luscious texture and makes you want to fawn over it. It is to your advantage to avoid going through with it. The following is a list of the components that go into making the best pie. Ingredients for Biscuit Cake Strawberries are a popular summer fruit that can be found in abundance during the spring and summer months. Unsalted butter is an incredibly adaptable ingredient that can be used in a wide variety of dishes because of its rich flavor and ability to retain moisture. Sugar is a common type of sugar that can be obtained from any local grocery store with relative ease. 
Eggs are an ingredient that may be used in a wide variety of ways and help everything stay together. All-purpose flour. This pantry is required for a variety of tasks in addition to cooking. Additionally, it works wonderfully in a wide variety of savory meals. Baking soda and yeast are two essential ingredients that can be substituted for yeast in many recipes. Salt is the essential component that brings out the flavor of all other ingredients. Additionally, it can be used for salting, preserving food, or even just as a simple, flavorful condiment. Lemon zest: Before you squeeze the lemon, make sure you peel it very thoroughly. The lemon flavor is achieved without the use of pickles. Vanilla extract, which can be made at home using the formula that I've provided here, is an ingredient that gives baked goods a creamier texture. Extract of strawberry, which can also be replaced with extract of vanilla, is a taste enhancer that does not cause bloating. The use of sour cream results in a texture that is both flavorful and moist, and it also dissolves easily in the mouth. A visually appealing addition, the red hue can be eaten. The following are the components of the strawberry glaze: Powdered sugar gives icings and icings a smooth texture, but granulated sugar cannot achieve this result on its own. Strawberry puree is created by blending or processing whole strawberries until they reach a liquid state. Lemon Juice is an additive that imparts the flavor of lemon without adding any liquid or acidity. 
strawberry puree for pound cake
Today, we are going to discuss the recipe for the most delicious strawberry puree. You really must have this recipe in your life if you are a fan of both strawberry shortcake and pound cake; I don't know how we managed to pull it off without it! In spite of the fact that it is beautiful and a wonderful option for strawberry shortcakes all through the year, it is the ideal sweet treat for the spring and summer months, when we have a craving for light, fruity cakes. This recipe for a fresh strawberry shortcake has crumbs that are moist and fluffy, and it has a beautiful strawberry flavor. You are going to adore it. In addition to that, there is a stunning cake. Start the oven on high heat and get the pan ready: To begin, lower the rack in the oven to its lower position. Prepare a spring form tin or cake tin by greasing and flouring it, then placing it in an oven preheated to 350 degrees Fahrenheit. This recipe for strawberry cake benefits greatly from the addition of strawberry puree. Proceed to clean and chop one kilogram of strawberries (we used fresh strawberries). Use a food processor or blender to purée the ingredients until you have one cup of puree. In a saucepan set over medium heat, bring the strawberry puree to a simmer. During cooking, stir the mixture often to prevent sticking. Put to the side to cool off. The flavor of strawberries can be achieved in this recipe without adding an excessive amount of liquid if the strawberry puree is reduced to one cup. To prepare the dry ingredients, combine the flour and baking powder in a separate basin and set it aside. Cream the butter in the bowl of an electric stand mixer that is equipped with the paddle attachment until it is completely creamy. 
While beating on medium speed, gradually add in the white sugar until the mixture is light and fluffy (a few minutes). Eggs: Add the eggs at room temperature one at a time, mixing after each addition, until the yolks are no longer visible. Puree, milk, and extract: In a measuring cup, combine one-half cup of milk with one-half cup of reduced strawberry puree and two teaspoons of strawberry extract. Stir to combine. Set it aside ingredients dry and ingredients wet: with the mixer on low speed, add the mixture made from the flour and baking powder alternating with the mixture made from the milk and puree, beginning with the dry ingredients and finishing with the dry ingredients (add 3 dry ingredients and 2 ingredients wet.) Just give it a good stir until everything is combined. If you want to tint it a bit pink, now is the time to do so. Put the following into the mold: Bake the strawberry cake mixture for approximately 1 hour and 10 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean or slightly moist, whichever comes first. Pour the cake mixture into a cake pan or cake pan that has been greased and floured. There is a connection between the pieces. Baking times might vary, so it's best to check on the cake after it's been in the oven for approximately an hour to make sure it's done. This is it, straight from the oven. It would be crazy not to cut a small piece off the top for a sneaky little taste test, would it not? We do it in such a way that no one will ever suspect it. After allowing the cake to cool in the pan for approximately 10 to 15 minutes on a wire rack, carefully flip the cake out of the pan onto a cake stand or plate. (You can turn everything upside down while holding the bottom of the cake on the pan.) Raise the pan and give it a little more time to cool down.