So I made a White WASC cake and added in fresh cut strawberries but the cake seems soggy. What did I do wrong? Is there a way to successfully add fresh fruit IN the cake mix itself?? I tried searching the forum but every thing kept showing up as fresh fruit Filling----
i do this with good results
i use a very sharp knife to cut the berries
the berries have been washed but i dry them off
i cut the berries kinda small--for an average size berry --three cuts each way give or take
so when the cake is cut the berries won't be all wonky and ruin the servings
i do let them go 'round in the mixer very briefly at the end of the mix
the bigger pieces do sink a bit when it bakes but it's not soggy
when i torte i make sure the sections heavier with the berries are stacked in there pleasantly--not right next to each other
i used white cake mix, four eggs, a small box of strawberry jello, 1/2 cup milk, and some oil--just a little-- couple tablespoons or 1/4 cup and one cup of (sharp knife) cut berries--not chopped though
so i did not use wasc for this and it works great for me
Whenever I add strawberries (or other fresh fruit) to cake I try to cut them really small (chopped more than sliced). I usually set them in a strainer over a bowl so that they drain, but I will also sometimes pat them dry with a paper towel if they are really wet. I add them to the mixer at the very end and let them get well incorporated. That way the juice that is left in them goes into the batter (and turns the batter pink) which helps distribute the flavor more.
Strawberries have a TON of liquid when cut. I do WASC for free cakes and I just use a DH strawberry mix. I usually just make that for children. If I'm doing it from scratch I'll use a puree. You can use dried strawberries or try the puree in your WASC.
Thanks! I did a WASC White cake mix with finely chopped strawberries and I thought I strained them enough but the cake looks soggy. Thankfully its just for my daughters bday cake and if it is to soggy to eat we have other layers!! =-)