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Strawberry Cake

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Strawberry cake made with real strawberries enrobed in smooth, silky strawberry Swiss meringue buttercream. Garnished with chocolate ganache drip, pearl sprinkles and chocolate dipped California strawberries.

Strawberry Cake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 cake
Author Sugar Coated Cottage

Ingredients

CAKE:

  • 3 1/3 cups cake flour
  • 1 Tbsp + 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup shortening ex: Crisco room temp
  • 1 3/4 cup sugar
  • 1 cup milk room temp
  • 2 tsp vanilla
  • 1 cup egg whites room temp from about 7 large eggs
  • 1 cup pureed sweetened strawberries room temp, can be found in freezer section of store. If not pureed do so
  • Few drops of pink food coloring if using optional

STRAWBERRY PUREE:

  • 1 lb strawberries
  • 1/2 cup sugar
  • BUTTERCREAM: you will need to make 2 batches of buttercream for this four layer cake, recipe below is for 1 batch. I make the first batch to fill and crumb coat and the second batch for the final coat and decorating.
  • 5 large egg whites room temp
  • 1 1/4 cup sugar
  • 1 lb unsalted butter room temp
  • 1/2 cup strawberry puree
  • 2 tsp vanilla
  • 1/2 tsp salt
  • Few drops of pink food coloring if using optional

GARNISH (optional):

  • Chocolate dipped California strawberries
  • Chocolate Ganache melt equal parts chocolate and heavy cream together, about 3/4 cup of each.
  • Sprinkles I used edible white pearls

Instructions

CAKE:

  • Pre heat oven to 350 degrees F.
  • Grease and flour (4) 7 inch cake pans and line bottoms with parchment.
  • Sift flour, baking powder and salt into bowl of mixer.
  • Add the shortening.
  • Mix on low 2 minutes.
  • Scrape down the bowl and paddle.
  • Continue to mix 2 more minutes.
  • Add in the sugar and half of the milk.
  • Blend at low speed for 3 minutes.
  • Scrape bowl and paddle attachment as needed.
  • Combine the remaining milk, vanilla and egg whites, stir a little to combine.
  • With Mixer on low add the egg white mixture in 3 parts, scrape bowl and paddle after each addi-tion. Mixing a total of 5 minutes.
  • Mix in the strawberry puree until completely combined.
  • Add a few drops of pink food coloring if using. Mix to combine.
  • Pour into prepared pans and bake 30 minutes or until toothpick inserted comes out clean.
  • Let cool completely.

STRAWBERRY PUREE (used in the buttercream):

  • Place everything in medium sauce pan.
  • Mash strawberries as they begin to soften.
  • Bring to a boil and then bring down to a simmer.
  • Simmer until reduced by less than half stirring often, about 45 min.
  • Make sure you watch the puree and stir so it does not burn.
  • Let cool completely.

BUTTERCREAM:

  • In large sauce pan add the egg whites and sugar.
  • On low/medium heat you are going to whisk (continuously) egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  • Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mix-ture is completely cooled (if not completely cooled your butter will melt). If you have reached the stiff peak stage but meringue is still warm let it sit to cool to room temp.
  • Switch to paddle attachment.
  • On low speed add the butter one piece at a time.
  • Bring mixture up to high speed and continue to mix until well combined, smooth and creamy.
  • With mixer on low add in the strawberry puree, bring mixer back to medium/high speed.
  • Add in food coloring if using.
  • Add in the vanilla and salt, mix to combine.

ASSEMBLY:

  • Cut tops of cakes if hump formed while baking.
  • Place first cake layer on cake board, secure it in place with a dab of frosting underneath.
  • Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.
  • Repeat with the next two cake layers.
  • Add the top cake layer and crumb coat the cake with buttercream.
  • Refrigerate at least 30 minutes.
  • Put final coating of buttercream on cake. Refrigerate 30 minutes minimum.
  • If using ganache refrigerate cake 45min to an hour.
  • Gently drip the cooled (should be pourable but not hot to the touch or it will melt your butter-cream) ganache over the edges of the cake to create the drips (you can use a spoon or piping bag).
  • Fill in the top of the cake with remaining ganache. If using sprinkles place a sprinkle into the bot-tom of the drip as shown in photos.
  • Pipe swirls of buttercream around the top of cake, sprinkle with sprinkles and place chocolate covered California strawberries on top of each swirl.
  • Keep in cool dry place until ready to serve.
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