Good luck putting this strawberry cake down this holiday season! This strawberry cake tastes incredible for the holiday season because it has a luxurious aesthetic. It is sweet, fruity and a yogurt-based cake which makes it super moist! To top it off, it is glazed with a butterscotch rum glaze which tastes like expensive caramel. This cake is possibly going to be a huge hit on your Thanksgiving table.
Making the strawberry cake
If you want to make any cake or muffin really soft, add in a bit of plain yogurt. It also gives this sharp, sweet taste so it is really handy if you don’t know what to do with the leftover plain yogurt. Keep all your ingredients at room temperature for a smooth, lump-free cake batter. Lastly, let the cake cook down completely before attempting to do anything with it. When the cake comes right out of the oven, it is super soft and will fall apart if you remove it too quickly. Leave it to rest for 15-30 minutes in the loaf pan. For this reason, I recommend cooking the glaze after the cake is ready.
The butterscotch glaze
The glaze is just four ingredients: sugar, butterscotch chips, icing sugar, vanilla extract and gold rum. Gold rum is just a tad bit sweeter than white rum so that’s why I used it. I made the glaze entirely on the stove because it has alcohol in it. You can’t get away with skipping heat for this one. You whisk this gradually in a large saucepan until you get a smooth sauce. The key is not to leave it too long on the stove; otherwise, it gets too thick and doesn’t spread well on the cake. The glaze needs to be smooth enough to move on its won without you touching it. So a hot, runny glaze would work better in your favor than a cooled, thick glaze.
- Strawberry coffee cheesecake
- Strawberry muffins with a sugar crumble
- Chocolate strawberry cinnamon shortcake
- Mini strawberry cheesecakes
Ingredients
Strawberry cake
1lb/454 g carton fresh strawberries, trimmed
1 teaspoon ground nutmeg
1/4 cup butter, at room temperature
2 cps all-purpose flour, leveled
2 large eggs, at room temperature
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plain yogurt, at room temperature
1 tablespoon vanilla extract
Butterscotch rum glaze
1/2 cup butterscotch chips
1 cup icing sugar, sifted
3 tablespoons vanilla extract
1/2 cup gold rum
Instructions
Strawberry cake
- Dice the strawberries into tiny pieces.
- Whisk the wet ingredients: butter, eggs, yogurt, vanilla extract in one bowl.
- In another large bowl, combine the dry ingredients: nutmeg, flour, sugar, baking powder, salt. Then fold in the diced strawberries.
- Gradually combine the wet ingredients with the dry ingredients bowl by whisking.
- Grease a 8x4 loaf pan with butter or cooking spray and line with parchment paper.
- Pour in the cake batter into the pan and even out the top.
- Bake for 1 hour at 350°F/175°C.
- Let the cake cool in the pan for about 30 minutes then leave it on a wire rack.
Butterscotch rum glaze
- Melt the butterscotch chips in a saucepan completely for about 1 minute on medium heat, whisking until it becomes smooth.
- Gradually whisk in the icing sugar, vanilla extract and the rum.
- Let it cook for another 3-4 minutes on low-medium heat.
- Pour it right away over the cooled strawberry cake for best results.
- Spread it evenly over the cake and you can let it drip on the sides.
- Refrigerate the glazed cake for a few minutes before serving.
- Store leftovers in the fridge for a week or in the freezer for up to 2 months.