Strawberry-Wine Layer Cake
Naked cakes are still a huge trend, especially for weddings and special events. I couldn't be more thrilled, because they're so much easier to decorate than a traditional layer cake. To be honest, decorating cakes has not always been my strong suit when it comes to baking. I tend to cheat by picking toppers that are so pretty they do all of the work for me, like these beautiful pink roses and bright red strawberries. When all else fails, I chop the cake into cubes and layer it with fruit and cream inside a trifle dish.
The flavors in this strawberry-wine cake start with both fresh strawberries and sweet strawberry preserves. It is coincidentally a healthier version, as my daughters can't have dairy, and I like to cut back on sugar. Just the cake itself without the frosting is actually fairly healthy, even more-so if you swap out the flour with a healthier gluten-free option. You can even swap out the jam by simmering a cup of diced strawberries with a 1/4 cup of water and 1 packets of stevia. Keep in mind it's fairly a dense and rich cake, almost like a carrot cake or banana bread (which in part is a great texture to hold up against the wine glaze). Though if you want to lighten up the texture, replace the bananas with 1/2 cup butter or cooking oil.
*makes two 9-inch rounds
- 8 packets Stevia + 1/3 cup sugar
- 1 cup strawberry preserves
- 1 cup diced fresh strawberries (about 8 medium strawberries)
- 4 egg yolks
- 4 large very ripe bananas
- 1/3 cup low-fat milk (or dairy-free option)
- 2 tsp vanilla extract (or seeds from 2 fresh vanilla beans if possible)
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- non-stick spray or oil/butter for baking rounds
- 16 oz. strawberry frosting
- 1 cup sweet wine, like a white zinfandel or sweet pink wine
- 1/2 cup granulated sugar
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl mash bananas then add stevia /sugar, milk, eggs, and vanilla and blend well.
- In a separate bowl, whisk the flour, salt, cinnamon, baking powder, and baking soda. *Note: The cinnamon doesn't give this batter a spiced flavor. I simply use it to help bring out the sweetness since I've cut out half the sugar. It also helps stabilize blood sugar levels, so I try to eat it anytime I eat sugar.
- Slowly add the dry ingredients to the wet and blend just until incorporated. Fold in diced strawberries and strawberry preserves.
- Spray each baking round with cooking spray and fill about halfway with batter.
- Bake about 30 minutes or until center is cooked through. Allow to cool completely before frosting.
- Okay, here is where I cheated a little and used store-bought frosting. Sometimes things just get crazy, and it's okay to take a shortcut. If you want to make it from scratch, here is a really great strawberry butter-cream frosting recipe.
- Arrange one cake round on your cake stand. Use a toothpick to poke little holes all over the top, piercing about 3/4 of the way towards the bottom.
- Use a basting brush to glaze the top with your wine reduction then use a rubber spatula to spread the strawberry frosting from the center outward.
- Top with the second layer and repeat the previous step.
- Cut the stems off the roses, leaving just enough to stick into the cake (see photo above) and peel off any damaged petals.
- Place one rose into the middle of the cake and make a circle around it with about 6 more roses, depending on how big they are.
- You can cut the stems off the strawberries, but I left them on to give some contrasting green color to the mix. Arrange each strawberry in the spaces between the roses. Push them in slightly to help support the flowers.
- Then place 3 to 4 more strawberries around the center rose, nestling them in between the natural gaps with the stem sides down.
- Take the flowers off before cutting the cake. You can use each rose as a garnish and serve each piece with a strawberry or two. Enjoy!
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