Strawberry Dream Cake

Strawberry Dream Cake

Our Strawberry Dream Cake definitely lives up to its name – it is soooo dreamy! This strawberry cake paired with pink buttercream strawberry frosting was created by Jennifer Farley at Savory Simple. There are a few extra steps to make this beautiful strawberry layer cake so it takes a bit more time to prepare, but if you’re looking for that special dessert that makes a statement, it is so worth it!

5.0 from 1 reviews
Strawberry Dream Cake
Cook time: 
Total time: 
Serves: 15 slices
Strawberry Cake
  • ¼ cup strawberry puree, room temperature (made from frozen strawberries, see below)
  • 1 cup half and half, room temperature
  • 1½ Tbsp vanilla extract
  • 2 Tbsp fresh orange juice
  • 10 oz all purpose flour
  • 3 oz potato starch
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • Zest of 2 oranges (about 2 tablespoons)
  • 12 oz sugar
  • 8 oz (2 sticks) unsalted butter, softened
  • 4 large eggs, room temperature
  • 3-4 drops red food coloring
Strawberry Buttercream Meringue Frosting
  • 16 ounces sugar
  • ½ cup water
  • 1 tsp light corn syrup
  • 6 large egg whites
  • 20 oz (5 sticks) butter, cubed at room temperature
  • ½ cup strawberry puree
  • 1½ Tbsp fresh squeezed orange juice
  • Optional: 1-2 drops red food coloring
To make Puree:
  1. Place a handful frozen strawberries in a blender and puree on high speed until smooth. Divide the mixture into ¼ cup for the cake and ½ cup for the buttercream.
To make Strawberry Cake:
  1. Preheat the oven to 350 degrees F. Prepare 3, 8-in. cake pans. One way to ensure that the cake never sticks is to spray the pans well with baking spray, then line each pan with a parchment round, and then again lightly spray the parchment. Butter or shortening and flour are an alternative to the baking spray. Set aside.
  2. In a medium bowl, combine the puree, half and half, vanilla, and orange juice. In a separate bowl, whisk together the flour, potato starch, baking powder, salt and zest.
  3. In a stand mixer with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy, approximately 7-8 minutes. Slow down the speed and add the eggs, one at a time, scraping down the side of the bowl after each egg.
  4. Alternate between adding the wet and dry ingredients, beginning and ending with the dry. Scrape down the bowl as needed and don’t over-mix.
  5. Divide the mixture in half. In one bowl, add a few drops of red food coloring and mix well (gel food coloring works best). Next, divide the 2 mixtures between the 3 cake pans, adding large dollops of each color without mixing. Use a teaspoon to draw swirls in the batter (a figure 8 motion works well). Be careful not to over-swirl or the result will be a pale pink cake. Give the pans a gentle shake to help disperse the batter evenly.
  6. Bake for 22-25 minutes, or until a toothpick comes out clean.
  7. Allow the cakes to cool for several minutes in the pan. Carefully invert them onto a cooling rack or onto cardboard cake rounds lined with parchment.
  8. Allow the cakes to cool completely. Once cool, they can be wrapped in plastic and stored at room temperature for two days, the refrigerator for five days, or the freezer for several months.
To make Strawberry Buttercream Meringue Frosting:
  1. Add the sugar, water and corn syrup to a medium sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and some steam has developed, remove the cover (this step helps prevent crystallization).
  2. While the sugar is coming to a simmer, whisk the eggs on high in a stand mixer with the whisk attachment until a soft peak has formed.
  3. Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F.
  4. Turn the mixer speed down to medium and very slowly pour the syrup down the side of the bowl into the meringue. Don’t pour the hot syrup directly into the meringue or the egg whites will scramble.
  5. Once the syrup is incorporated, turn the speed up to high and allow the meringue to continue to form a stiff peak. Mix on high until the mixture has reached room temperature. To speed up this 10-15 minute process, ice packs or cold towels can be placed around the bowl.
  6. Once the meringue is room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and very slowly add the strawberry puree, orange juice and food coloring, a few tablespoons at a time.
To assemble cake:
  1. Place the first layer of cake on a revolving cake stand. Remove the parchment paper.
  2. Spread approximately one cup of frosting on the cake and spread it around evenly with an offset spatula. Add more frosting as needed to reached the desired thickness.
  3. Repeat with the second layer.
  4. Place the 3rd layer on top. Top with a thin layer of frosting. Use an offset spatula to apply a thin layer of frosting to the sides, taking care to make sure the top and sides are even. Chill in the refrigerator for at least 30 minutes to set this first layer of frosting.
  5. Cover the entire cake with a final layer of frosting in a decorative pattern.
Nutrition Information
Serving size: 1 slice Calories: 730 kcal Fat: 46 g Saturated fat: 28 g Trans fat: 2 g Carbohydrates: 75 g Sugar: 55 g Sodium: 284 mg Fiber: 0.6 g Protein: 6 g Cholesterol: 169 mg

Tres Leches Cake with Strawberries & Whipped Cream

Tres Leches Strawberry Cake

There are some desserts that just stand out from the rest when it comes to both visual appeal and taste, and this Tres Leches Cake with Strawberries and Whipped Cream is one of them. The best part is that it’s a very basic recipe, and one that you probably already have the ingredients for in your kitchen. Another great thing about this cake, is that the cake portion can be made the day before it’s served – and that’s always convenient, especially if the cake is for a party or special occasion.

Tres Leches Cake with Strawberries


Since the cake is covered in whipped cream and fresh strawberries, it only takes about thirty minutes the day-of to make the frosting, slice the strawberries, and decorate before serving.

This cake is adapted from Garlic Girl’s Naked Strawberry and Honey Cream Cake.






Tres Leches Cake with Strawberries and Whipped Cream
Prep time: 
Cook time: 
Total time: 
Serves: 9-16 slices
Tres Leches Cake
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1½ cups granulated sugar
  • 1 stick (½ cup) unsalted butter, room temperature, cut in pieces
  • 3 large eggs
  • ¾ cup low-fat milk (divided)
  • 1 tsp vanilla extract
Whipped Cream Topping
  • 1½ cups heavy whipping cream
  • 1-2 Tbsp sugar (to taste)
  • ½ tsp vanilla extract
To make Tres Leches Cake:
  1. Heat oven to 350 degrees F.
  2. With butter, grease 8-inch, square cake pan and cover the bottom with parchment paper. Grease the paper too, and lightly dust pan with flour.
  3. Sift flour, baking soda, sugar and salt in bowl of stand mixer. With paddle attachment, blend on slow for 10 seconds.
  4. In small bowl, lightly whisk eggs with ¼ cup of the milk and vanilla extract; set aside.
  5. To the dry mixture, add the butter and beat on low for about a minute until combined. Slowly add the remaining ½ cup milk until incorporated into dry ingredients.
  6. Increase speed to medium and blend for about 1½ minutes until you have a thick, smooth batter.
  7. Add egg/milk mixture in three parts on medium speed, scraping down sides and bottom at least once. Beat for another 30 seconds until batter looks airy and smooth.
  8. Pour batter into pan.
  9. Bake for about 30 minutes, until light golden brown and toothpicks come out dry when inserted in the top center. Remove from oven and let cool in pan for 10 minutes, and then on wire rack until room temperature.
To make Whipped Cream Topping:
  1. Beat heavy cream and granulated sugar until stiff peaks. Add vanilla extract and beat 30 seconds until combined.
To serve:
  1. Generously cover cake with whipped cream and smooth to desired look. Top with sliced strawberries.
Nutrition information calculated based on a 16-slice yield.
Nutrition Information
Serving size: 1 slice Calories: 272 kcal Fat: 14 g Saturated fat: 9 g Trans fat: 0.5 g Carbohydrates: 33 g Sugar: 21 g Sodium: 49 mg Fiber: 0 g Protein: 3 g Cholesterol: 42 mg


Strawberry Tiramisu

Strawberry Tiramisu

Tiramisu is one of those classic desserts that almost everyone is familiar with and loves. So for a twist on the classic tiramisu, I flipped the espresso base to a lighter and fresher bite with some strawberries to make Strawberry Tiramisu.

The strawberries add a nice fruity bite to the rich mascarpone custard base that’s become the standard for this timeless classic.

Strawberry Tiramisu

There are of course many versions of a strawberry tiramisu, but for the one you see here, I created a custard that can stand-up when sliced rather than a tiramisu that’s scooped. Trust me when I tell you, this version is well worth the effort. Not only is it richer in flavor, but this dessert is always a crowd pleaser and a show stopper.

Strawberry Tiramisu

Don’t let the length of the recipe prevent you from making this. You can break out each component and make them several days in advance then assemble it the night before you need it. The ladyfingers can be baked up to three days in advance. The custard can also be fully prepared 3 days in advance, covered and refrigerated. Lastly the strawberry sauce allows for a 7 day advance preparation. See what I mean about planning ahead and breaking up components for easy baking and making?

Strawberry Tiramisu

To shortcut this recipe: you can of course use store bought ladyfingers and swap out the homemade custard and just use whipped cream instead.

However you decide to make and assemble this classic treat, just do it! And you just might find yourself preferring this summer version of a tiramisu over it’s classic espresso form.

4.7 from 22 reviews
Strawberry Tiramisu
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Serves 10-12
  • 6 large eggs, separated
  • ¾ cup fine sugar
  • 2 tsp vanilla extract
  • 1 Tbsp warm water
  • 1 cup all-purpose flour
  • ½ tsp cream of tartar
  • 2 Tbsp orange zest
Strawberry Sauce
  • 3 cups (1lb. unhulled) strawberries, hulled
  • ¼ cup sugar
  • ¼ cup water
  • 3 Tbsp orange juice
  • 6 large egg yolks
  • ½ cup sugar, divided use
  • ¼ cup marsala wine
  • 2 cups mascarpone, room temperature
  • 1 cup heavy cream
To make Ladyfingers:
  1. Heat oven to 450 degrees F. Set oven rack to upper and lower third of oven. Line two bake sheets with parchment paper.
  2. Place egg yolks in standmixer bowl fitted with a whisk attachment, beat the yolk, ½ cup of sugar on high speed until mixture is pale yellow and the mixture falls in ribbons with the whisk is raised (mixture will also triple in size), about 4-5 minutes. Lower the speed and add in vanilla and water. Beat for another 60-90 seconds, or until mixture thickens once more.
  3. In a separate clean bowl, add the egg whites to a stand mixer bowl fitted with a whisk attachment, beat the egg whites on medium speed until foamy (mixture will look like well lathered shampoo). Turn off mixer and add cream of tartar. Increase speed to medium-high and beat until soft peaks from when whisk is raised, about 2 minutes. Gradually add remaining ¼ cup of sugar, beating until stiff glossy peaks form when the beater is raised.
  4. Add in on half the meringue (egg white mixture) to the yolk mixture with a large sturdy spatula. Fold in flour until incorporated. Gently fold in remaining meringue and orange zest.
  5. Transfer batter to a pastry bag fitted with a round ½ inch pastry tip. Pipe 4 inch cookies onto prepared bake sheets, leaving 1 inch between each cookie. Bake until cookies become light golden brown and springy to the touch, about 8-10 minutes; rotate pans at 4 minutes. Transfer bake sheets to a wire to cool slightly. Remove cookies while still warm to a second wire rack to cool completely. Ladyfinger cookies can be kept at room temperature in an airtight container for up to three days and frozen for a month.
To make Strawberry Sauce:
  1. Place sliced quartered strawberries, sugar and water in a medium saucepan over medium heat. Bring mixture to a boil, then lower heat and let simmer for 5 minutes, stirring occasionally. Remove from heat and puree in a blender or food processor with orange juice. Set aside to cool completely.
To make Custard:
  1. Place egg yolks and ¼ cup sugar in a heatproof bowl set over (not on) simmering water. Continuously whisk mixture until sugar dissolves. Add in marsala and continuously whisk until mixture reaches 165 degrees F, about ten minutes. Remove bowl from heat and place bowl in ice water; whisk until custard is slightly cooled, about 1 minute. Set aside.
  2. Place mascarpone in a standmixer bowl fitted with a whisk attachment, beat on low until creamy, about 10 seconds. Increase speed to medium low and gradually beat in cooled custard until completely incorporated.
  3. In a separate bowl, place heavy cream in a chilled bowl and beat with 2 tablespoons of sugar on low, gradually increase the speed to medium high and gradually add in remaining sugar; beat until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
To assemble:
  1. Quickly dip one side of each ladyfinger in the strawberry syrup. Once dipped set ladyfinger in 9-inch square pan, forming three rows. If needed, press press the ladyfingers slightly to fit in pan. Spread one-third of mascarpone mixture evenly over the ladyfingers. Repeat for remaining two layers. Finish with sliced strawberries on top.
  2. *Optional: Brush with boiled down orange jam. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Nutrition information calculated based on a 12 slice yield
Nutrition Information
Serving size: 1 slice Calories: 617 kcal Fat: 47 g Saturated fat: 25 g Trans fat: 0 g Carbohydrates: 39 g Sugar: 29 g Sodium: 86 mg Fiber: 1 g Protein: 12 g Cholesterol: 301 mg