Strawberry Red Ale Cake

Votes: 2

Time: 1 hour 45 minutes
Complexity: easily
Servings: 16 - 20

The subtle bitterness of red ale contrasts beautifully with the sweetness of strawberries in this elevated take on the classic American strawberry shortcake. Three round cake layers are frosted with buttercream frosting and layered with fresh strawberries macerated in red ale, leaving the sides bare. This casual approach gives the cake a rustic feel, allowing the vibrant berries to pop against the crisp white frosting, creating a wow factor when served.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cakes

3 cups all-purpose flour, plus extra for dusting the pans
1 tbsp baking powder
1 teaspoon coarse salt
2 cups granulated sugar
1 cup vegetable oil
1 tsp vanilla extract
3 large eggs
1 bottle (0.33 l) of red ale
Unsalted butter, to grease the pans

Glaze and fruit

330 g unsalted butter, room temperature
3 cups powdered sugar
1.5 tbsp. milk
2 and 1/4 teaspoons freshly squeezed lemon juice
1.5 tsp vanilla extract
3/4 teaspoon coarse salt
450 g strawberries, hulled and cut into 0.5 cm thick slices.
1 tsp. granulated sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, powdered sugar, vanilla extract, ale, eggs, milk, lemon juice, strawberry

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease three 20cm round cake pans with butter, then line the bottoms with parchment paper, grease again with butter, and dust the paper with flour.
Cakes:

Whisk the flour, baking powder, and salt in a bowl until evenly combined. Combine the sugar, vegetable oil, vanilla extract, and eggs in another bowl. Pour 1 tablespoon of red ale into a small bowl and set aside. Pour the remaining red ale into the egg mixture and whisk until smooth. Pour the egg and beer mixture over the flour mixture and knead into a dough (do not overwork).

Divide the batter among the prepared pans, shaking them to distribute the batter evenly, and bake until a tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Let the cakes cool in the pans for 20 minutes, then invert them onto a wire rack and remove the parchment paper. Turn the cakes upside down and let them cool completely.
Glaze and fruit:

Meanwhile, combine the butter, sugar, milk, lemon juice, vanilla extract, and salt in a bowl and beat with a mixer on medium speed until light and creamy, about 3 minutes. In another bowl, combine the strawberries with the sugar and remaining red ale and refrigerate for 15 minutes to 1 hour.
Place the cake layer on a cake plate and spread 1 cup of frosting on top with an offset spatula or butter knife. Arrange about a quarter of the strawberries on top of the frosting, distributing them evenly. Repeat with the second cake layer, adding another 1 cup of frosting and 1/3 of the remaining strawberries.
Top with the final cake layer and frost it with the remaining 1 cup of glaze. If not serving immediately, wrap the cake in plastic wrap and store at room temperature for up to 24 hours.
When ready to serve, top with the remaining strawberries.