Adding Fresh Whole Strawberry Pieces To A Cake Batter Advice Needed Please
Baking By jen07 Updated 19 Sep 2020 , 12:32am by -K8memphis
I've never added little pieces of strawberries to my cake batter, but I have substituted fresh pureed strawberries for a portion of the liquid in the recipe. I guess that would be about the same, but I am guessing the strawberries would be lost in chocolate cake batter.
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I dont know about that... Never add fresh strawberry in cake batter before, but I have in muffin. Strawberries ended being very "mushy" and discolored, leaving crater in the final cooked product because the fruit "melt" while cooking. Personaly would not try that in cake, unless maybe you cut the pieces of strawberry very tiny, and coat them with flour before you fold them in the finished cake batter.
I am glad to hear your experience, Laetia. Actually, using the fresh strawberry puree to replace part of the liquid, up to half, works really well and makes a nice, moist cake.
i use fresh bits of strawberries in white cake batter -- i cut them with a sharp knife, helps prevent the sogginess, and while they do tend to sink to the bottom they make a lovely layer of strawberry yumminess in a layer cake -- the white cake mix is lighter than the one you mentioned --i 've never done it in a thicker batter like that --
try it in cupcakes so you can try a few different things -- maybe dusting them with flour first will help -- idk --
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