This recipe is very similar to a danish pastry. I didn’t title it a danish because I used a vegan brioche base for the recipe. This strawberry brioche cake frustrated me so much. I didn’t intend to make this. My plan for the day was to make brioche rolls filled with strawberry jam.
For the dough, I used my babka recipe and that dough is so soft; you have to be careful handling it. I forgot that it was a lot of dough and that I should have split it in half before adding the jam and rolling it. When I rolled the dough, a lot of the jam spilled out. I’ve had so many epic fails in the kitchen these past two weeks. I was in problem solving mode and something told me to roll the dough around and allow some of the strawberry jam to be on top of the bread. The end result ended up being beautiful and tastes amazing anyways!
Yes, you can use this recipe to make strawberry rolls. In the future, I will be attempting this again with the same recipe. Except, I’m going to chill my strawberry jam beforehand, split the dough in half and then roll into flat disks, and I’m going to chill the dough with the jam on top so that it will be easier to roll.
When I took this strawberry brioche cake out of the oven, it looked very strange. It was like this giant bread filled with strawberry jam oozing out of it. I knew that the ingredients were amazing and the flavors were definitely there. But, because I didn’t want to photograph something so boring (a giant bread filled with strawberry jam); I decided to slice it and top it with icing.
How to make strawberry brioche cake:
First off, as I mentioned above, you’re going to have to make a dough. Due to the fact this dough is very soft and filled with lots of butter, you should use more flour than the babka recipe if you’re making the strawberry rolls. I recommend you to use around 5 cups of flour. Yes, five cups of bread flour. I suggest you to use so much flour because there’s lots of butter in the recipe. If you do not feel like going through all of this stress, just use my cinnamon roll recipe and fill with jam! And besides, if you use the cinnamon roll recipe, it won’t take all night! But if you want to make this strawberry brioche cake like me, follow the steps in the recipe below closely!
Next, make some strawberry jam! So, I didn’t have any lemon juice in the house. I decided to microwave (blending would have been easier, but I was being super lazy) some pineapples until some juice came out of them. This actually added something so special to the strawberry jam. I mashed up the strawberries and added them to a saucepan with monk fruit sugar and pineapple juice. The end result of this strawberry jam was absolutely phenomenal.
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Strawberry Brioche Cake
- 3 1/2 cup King Arthur’s Bread Flour
- 1/2 cup Granulated Sugar
- 3/4 tsp Kosher Salt
- 3 tsp Instant Yeast
- 1 tsp Granulated Sugar
- 3/4 cup Warm Water 90 degrees F
- 6 tbsp Aquafaba (or two eggs or two gluten free egg replacers)
- 10 tbsp Earth Balance Vegan Butter softened
- All Purpose Flour for dusting
- 1 tbsp Earth Balance Butter for the bowl
For The Filling
- 3 cups Strawberries
- 1/4 cup the juice of Frozen Pineapples (or pineapple juice, or 2 tbsp lemon juice, or 2 tbsp orange juice)
- 1/3 cup Monkfruit Sugar
For The Icing
- 1 cup Powdered Sugar
- 2 tbsp Macadamia Milk
- Begin by adding the bread flour, granulated sugar, and salt to a stand mixer bowl. Stir this mixture until the ingredients are well combined.
- In a cup or a bowl, add warm water, 1 tsp of sugar, and yeast. Allow the yeast to proof for 8 minutes. Set aside.
- Once your yeast mixture has set, add your yeast mixture to the stand mixer and begin to mix on level 3. Slowly add in the aquafaba. Continue to mix until a dough forms. Once a dough has formed, add in one tbsp of butter at a time.
- Continue to mix the dough in the stand mixer for around 10 minutes. There should be no lumps in the dough and all of the butter should be submerged. Once there are no lumps in the dough and the dough is soft, butter a bowl with one tbsp of earth balance butter and add your dough. Cover the bowl with cling wrap and place in the fridge for 24 hours.
- After 24 hours, remove from the fridge and allow to sit out in room temperature for 20-30 minutes.
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or place a baking mat on the baking sheet.
For The Jam:
- While waiting for the dough to come to room temperature, prepare the strawberry jam. Using a fork, mash 3 cups of strawberries in a large bowl. If you have difficulty mashing the strawberries, microwave them for one minute and then proceed to mash. Once they’re all mashed and chunky, add the mixture to a saucepan over medium/high heat. Add in the monk fruit sugar and stir. Once the sugar dissolves, microwave or blend 1/4 cup frozen pineapples. Add the juice to the jam and continue to stir. Once the jam is thick and fully cooked, remove from heat and allow to chill.
Back to the dough
- Flour a surface with all purpose flour and add your dough. Knead the dough once and then flatten it using a rolling pin. Add your strawberry jam and wrap one side of the dough over the other. Take one end of the dough and wrap it around until you get a circle. Some of the jam will spill out, just place the jam on top of the bread lightly. Place on top of the baking sheet and bake for 28 minutes.
For the icing:
- While waiting for the cake to bake, make your icing. Add one cup of powdered sugar and 2 tbsp of milk to a bowl and continue to mix until you get icing. Add vanilla extract if desired.
Back to the dough:
- After 28 minutes, remove from the oven and top with the icing immediately.
- Serve immediately and enjoy!
- Store any left overs in the freezer.
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