Seen some recipes with chopped up freeze dried strawberries for strawberry cake. For those who have used, does the freeze dried strawberries make the cake bitter at all? I'm thinking it would best instead of pureed strawberries which tends to add a lot more liquid to recipes...trying to find best way to turn white_yellow cake.into strawberry with a good atrawberry taste. Everybrecpe ive tried barely any strawberry taste at all...
I've used freeze dried strawberries in a few different things, they don't make it bitter, but it is a different bite than one would probably expect. They remained crunchy, but kind of powdery if that makes sense. I use puréed berries in my strawberry cake with no effect on texture. I usually decrease a liquid to make up for the additional amount of liquid the puree adds, and the cake turns out perfect every time.
I use freeze dried strawberries for my scratch strawberry cake. I tried many different recipes and techniques to get a nice strawberry flavor, and using freeze dried strawberries was the only way I could get a light textured tasty cake that tasted like strawberries. In my hands, purees made the cakes dense and heavy, even the concentrated ones. Strawberry extract can be bitter, so test out brands first, and use moderate amounts. I use a bit of strawberry jello powder (2 Tbsp for a standard 2 -9" layers recipe) for the pretty color but it is optional and not for flavor. I recommend chopping up the freeze dried strawberries fairly finely, and being sure to add in all the powdery bits which gives a nice uniform color and taste, but with little bits of strawberry visible throughout. (I have not tried larger than 1/4" or so pieces). It is not at all bitter, and not at all crunchy. The strawberries soften while cooking, and their texture is not identifiably different that the cake itself IMHO. HTH.
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