Strawberries are a beloved fruit that can add flavor and nutrition to a variety of baked goods. Their sweet taste and pretty red color make them an appealing addition to cakes, pies, muffins, breads, and more. However, the high water and low starch content of strawberries requires some special considerations when using them for baking.
The challenges of baking with strawberries
Strawberries contain around 90% water. When exposed to heat, this water is released, creating steam that can prevent batters and doughs from setting properly. The water content also dilutes flavors and creates a soggy texture in baked goods. In addition, strawberries lack starch, which is needed to create structure in baked goods. So while fresh strawberries can add flavor and nutrition, they may compromise texture and require recipe adjustments to counteract their high moisture content.
Moisture release
When strawberries are baked, the abundant moisture turns to steam, which can prevent baked goods from setting up properly. Cakes may end up with a gummy crumb or fall in the center. Quick breads and muffins may be soggy rather than fluffy. The moisture can also create a rubbery texture in cookies.
Lack of structure
Since strawberries contain very little starch, they do not provide structure to baked goods. This can result in treats that are too soft or fall apart easily. The natural pectins in strawberries can help with gelling to some extent, but may not be enough to fully set a batter or dough.
Dilution of flavor
With their high water content, strawberries can dilute the flavors of other ingredients in a baked good. The abundant moisture overwhelms the strawberry flavor itself. And sugars and other flavorings get dispersed instead of being concentrated. So paradoxically, adding lots of strawberries may result in baked goods with weak strawberry flavor.
Tips for baking with strawberries successfully
While strawberries pose some challenges, there are techniques you can use to incorporate them into baked goods successfully:
Reduce moisture
Cut fresh strawberries into small pieces and mix with a bit of cornstarch, flour, or ground nuts. Let sit for at least 30 minutes to draw out excess moisture before adding to batter. Or cook strawberries down into a jam, which concentrates the flavor and eliminates extra liquid.
Supplement with binding agents
Add a little extra flour or ground oats to provide more structure to balance the moisture of strawberries. Or use a binding agent like eggs or gelatin to help set the batter properly.
Blend with drier ingredients
Mix chopped strawberries with dry ingredients like flour or oats before adding wet ingredients. This coats the strawberry pieces and prevents them from leaching out moisture into the batter.
Precook
Cook strawberries on the stovetop until they release liquid and start to break down before adding to batter. This precooking step removes excess moisture.
Reduce other liquids
When adding strawberries, cut back slightly on other wet ingredients in the recipe. For example, use a little less milk or eggs to account for the moisture from the strawberries.
Let sit after baking
Allow baked goods containing strawberries to cool completely after removal from the oven. This allows time for the interior to finish setting up and absorb any released moisture.
Sweeten to concentrate flavor
Add extra sugar or glazes to compensate for diluted strawberry flavor. Allowing sliced strawberries to macerate in sugar for 30+ minutes draws out juices but replaces them with concentrated sweetness.
What kinds of baked goods work best with strawberries?
While taking proper precautions, strawberries can be used to make a wide variety of delicious baked goods. Certain recipes lend themselves particularly well to incorporating fresh berries:
Muffins and quick breads
The compact size and quick baking time of muffins and loaves helps prevent excess moisture loss. Fold diced berries into batter gently to retain juices.
Cakes with chunks of fruit
Bundt cakes and other simple cakes with big pieces of fruit hold up well to the moisture, as it gets trapped in the fruit pockets.
Thick fruit spreads
Reduce chopped berries into jammy fruit spreads to top cakes, fill bars and tarts, and sandwich between cookies.
Scones
The egg and heavy cream help scones maintain their shape and tender crumb despite fresh strawberry additions.
Hand pies
Enclose diced berries fully inside a top and bottom crust to contain moisture and prevent leakage while baking.
Crisps and crumbles
The topping helps absorb excess moisture from fruit fillings. Strawberries work well baked under a light, streusel-like crumble.
Jams and preserves
Cooking strawberries into jams, preserves, and fruit butters concentrates the flavor and moisture into a thick spreadable texture.
Best ways to use strawberries in cakes and cupcakes
Cakes and cupcakes require a delicate balance of ingredients to achieve proper rise and light texture. But with a few adjustments, fresh strawberries can be used to make tender, moist baked goods.
Whole berry decoration
Save fresh berries to decorate the top of frosted cakes and cupcakes. The berries add color and flavor without compromising the crumb.
Layer in compote or jam
Cook down chopped berries into compotes, preserves, or fruit spreads to layer inside cakes and fill cupcakes. The thick texture prevents moisture from sogging out the crumb.
Mix into batter
Fold diced berries gently into cake and cupcake batter for pockets of fruit. Cut back slightly on other wet ingredients to account for berry moisture.
Blend into batter
Puree fresh strawberries and swirl into batter for color and flavor throughout. The puree incorporates more smoothly than chunks.
Macerate first
Toss berries in sugar to draw out juices and intensify flavor before gently folding into cake or cupcake batter. Drain first if berries release a large amount of liquid.
Tips for incorporating strawberries into cookies
Cookies require careful moisture balance to maintain their characteristically tender, slightly crispy texture. But with the right techniques, strawberries can be successfully used:
Strawberry jam thumbprints
Fill indented thumbprint cookies with jam for bursts of fruit flavor without disturbing dough moisture and structure.
Dry and coat chunks
Allow diced strawberry pieces to sit between paper towels to absorb moisture. Toss with a little flour before mixing into dough.
Hand shape with pieces
Mix dried, coated berries into dough. Then hand shape each cookie with visible fruit pieces for pretty, fruit-studded treats.
Quick oatmeal cookies
The fast baking time and extra oats in oatmeal cookies help maintain moisture balance when mixing in diced berries.
Refrigerator cookies
Chill log dough before slicing and baking cookies with strawberry pieces. The cold dough prevents spreading from moisture release.
Reduce other liquids
When adding strawberry pieces to dough, use a smaller amount of milk or eggs to account for the extra moisture in the fruit.
Baking with frozen and dried strawberries
In addition to fresh strawberries, frozen and dried berries can also be used for baking. Here are some tips for incorporating each form successfully:
Frozen
- Does not require pre-drying or moisture reduction
- Lets you bake with strawberries year-round
- May lead to less structural issues since berries are partially crushed
- Ideal for mixing into batters or pureeing into cake and bread mixes
Dried
- Concentrated flavor as moisture has been removed
- Chopped dried berries can often be swapped for fresh in recipes
- May require soaking in warm water to rehydrate before using
- Typically higher in sugar content, reducing need for added sweeteners
Sample strawberry baking recipe ideas
Here are just a few delicious ways to incorporate strawberries into baked goods:
Strawberry shortcake cookies
Sandwich rounds of buttery shortbread cookies with whipped cream and fresh strawberry slices for an adorable cookie version of the summertime classic.
Strawberry cream cheese braid
Fill a puff pastry braid with a sweetened cream cheese mixture studded with fresh berries for an impressive breakfast treat.
Strawberry muffins
Incorporate fresh diced strawberries into a favorite bakery-style muffin batter like blueberry or banana. The berries add color and moisture.
Strawberry almond galette
Spread sliced, sugared berries over a round of flaky pie dough and sprinkle with slivered almonds. Fold the edges in for a freeform tart.
Strawberry swirl bread
Make a quick bread incorporating pureed strawberries for pretty swirls of fruit. Slice for breakfast or snacking.
Strawberry cream pies
Fill a graham cracker or shortbread cookie crust with sweetened whipped cream or pastry cream mixed with fresh strawberry pieces.
Nutrition profile of strawberries
In addition to their bright flavor and color, strawberries provide an array of important vitamins, minerals, and beneficial plant compounds. Here is the nutrition breakdown for 1 cup of raw strawberries (about 8 medium berries):
Calories and macronutrients
| Nutrient | Amount |
|---|---|
| Calories | 49 |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Protein | 1 g |
| Fat | 0.5 g |
Vitamins and minerals
| Nutrient | Percentage of Daily Value |
|---|---|
| Vitamin C | 160% |
| Manganese | 24% |
| Folate | 12% |
| Potassium | 7% |
| Magnesium | 6% |
| Vitamin K | 5% |
Phytonutrients
- Flavonoids: anthocyanins (give red color), catechins, quercetin, kaempferol
- Hydrocinnamic acids: coumaric, ferulic, caffeic acid
- Ellagitannins and ellagic acid
These antioxidant compounds are linked to health benefits including improved heart health, better blood sugar regulation, anti-cancer effects, and neuroprotection.
Conclusion
Strawberries bring both challenges and rewards when incorporated into baked goods. Their high water content and lack of starch requires adjustments to prevent issues with texture, moisture control, and flavor in delicate baked treats. However, with some simple tweaks to ingredients, preparation, and baking times, fresh strawberries can be used to make exceptionally tender, flavorful items like cakes, muffins, tarts, and more. Their natural sweetness, vibrant color, and nutritional content make them a wonderful addition to all kinds of baked foods.