It’s strawberry season here, so apart from enjoying fresh strawberries, we also make a few strawberry treats from scratch. Yesterday, we had chocolate-covered strawberries with heavy cream. And the strawberries were so sweet and juicy, I knew they would be perfect for this cake.
Why make this cake?
Why make a strawberry cake? Well, besides the fact that it’s a deliciously fruity way to satisfy your sweet tooth, there are plenty of reasons why this classic dessert should be on your baking bucket list. Strawberries offer a burst of vibrant flavor that pairs perfectly with a light and fluffy cake, creating a delightful combination that is hard to resist. The natural sweetness of strawberries adds a refreshing twist to traditional cake recipes, making each bite a heavenly experience. Whether you’re serving it at a summer gathering, a birthday party, or simply indulging in a treat for yourself, a strawberry cake is sure to impress. It’s a dessert that brings smiles to faces and leaves lasting memories. But what truly takes a strawberry cake from ordinary to extraordinary is the secret ingredient we’re about to unveil: Swiss Meringue Buttercream. This velvety smooth frosting is the ultimate game-changer for elevating the taste and texture of your strawberry cakes. Why is Swiss meringue buttercream so popular with strawberry cake? The answer lies in its luxurious consistency and rich flavor. Unlike traditional buttercream, which can sometimes feel heavy and overly sweet, Swiss meringue buttercream is light, airy, and oh-so-creamy. Its velvety texture glides effortlessly over each layer of cake, creating a seamless and indulgent experience with every bite. Not only does Swiss meringue buttercream complement the delicate sweetness of strawberries, but it also allows you to achieve a professional-looking finish to your cake. Its smooth and glossy appearance lends an elegant touch, making your creation look like it came straight from a bakery. Furthermore, Swiss meringue buttercream is incredibly versatile, allowing you to experiment with flavors and add your own creative twists to your strawberry cakes. From incorporating different extracts like vanilla or almond to infusing it with complementary fruits like raspberries or lemon zest, the possibilities are endless. Each variation adds a unique dimension of flavor that will have your taste buds dancing with delight.
Ingredients and substitutes
To infuse the cake with a burst of strawberry flavor, reduced strawberry puree takes center stage. By cooking down fresh strawberries, the puree becomes concentrated, intensifying the fruity taste within the cake. However, if fresh strawberries are scarce, frozen strawberries that have been thawed and pureed can serve as a suitable substitute. Butter forms the cake’s foundation, and the Swiss meringue buttercream imparts a luxurious richness and velvety texture. Vegan butter or margarine can be used equally for those seeking a dairy-free alternative, ensuring a smooth and decadent result. Oil is another essential ingredient contributing to the cake’s moistness and tender crumb. While many recipes call for vegetable oil, you can experiment with alternatives such as melted coconut oil or applesauce for a slightly different flavor profile. Sugar, the sweet backbone of any dessert, provides not only sweetness but also structure to the cake. If you prefer a less refined option, you can substitute granulated white sugar with natural alternatives like coconut sugar or maple syrup. Keep in mind that these substitutions may slightly alter the flavor and texture of the final product. Eggs play a crucial role in creating a moist and flavorful cake. If you have dietary restrictions or allergies, you can replace each egg with a quarter cup of unsweetened applesauce or mashed bananas. These substitutions will also add a touch of natural sweetness and moisture to the cake. Cake flour, known for its low protein content, is essential for achieving a light and delicate crumb structure. If you don’t have cake flour on hand, you can make your own substitute by combining all-purpose flour with cornstarch. For every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. Sift the mixture thoroughly before incorporating it into your recipe. Sour cream not only adds a subtle tanginess but also keeps the cake moist and tender. However, if you don’t have sour cream available, Greek yogurt or buttermilk can be used interchangeably to achieve a similar effect. Vanilla extract is a classic flavor enhancer that complements the strawberries perfectly. If you’re out of vanilla extract, substitute it with almond or a vanilla bean to intensify the flavor. Lastly, pink food adds a vibrant pop of color synonymous with strawberry desserts. While entirely optional, it adds a visual element that enhances the overall appeal of the cake. If you prefer a more natural approach, you can omit the food color and rely solely on the strawberries for a muted, yet still delightful, hue.
Strawberry cake recipe
Reduced strawberry puree
Wash, clean, and hull the strawberries. Place them in a food processor and pulse until smooth. Pass it thru a sieve to remove seeds. Pour into a saucepan over medium heat. Cook until the strawberry puree has reduced to almost 1/3 of its original volume.Pro tip – Reducing the puree will concentrate the flavor with less liquid.
Bake cake
Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 2× 8-inch cake pans with parchment paper. Pro tip – I am baking in 2 pans, so I can torte in half to make four. But you can also use 3 x 7-inch round pans to make 3 layers. That way, you don’t have to torte. Dry ingredients – Combine the flour, baking powder, baking soda, and salt – set aside. In the bowl of a electric mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy. Add the large eggs, one at a time, at low speed, making sure each is well incorporated.Pro tip – Adding eggs one at a time will prevent the batter from curdling. Next, add the flour mixture, sour cream, and strawberry puree in three batches making sure to scrape the sides of the bowl. Then, add the pink color, vanilla and strawberry extract and combine well.Pro tip – Do not overmix at this stage as we do not want to activate the gluten in our flour.
Pour the batter into the two prepared baking pans and bake for 20 to 25 minutes on the middle rack or until a toothpick inserted in the center comes out clean.Pro tip – It is a great idea to use cake strips around my baking pans to prevent a dome. That way you don’t lose much height on your layer cakes. Once baked, leave in the pan for no more than 10 minutes. Then, invert onto a cooling rack to cool completely.Pro tip – Always frost cakes only when they are completely cooled. Otherwise, the frosting will melt.
Prepare Swiss meringue buttercream
Watch my video on how to make Swiss meringue buttercream. Place egg whites and sugar in the bowl of the stand mixer.Pro tip – Make sure the bowl is grease-free. Otherwise, the egg whites will not whip. Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).Pro tip – You don’t need a thermometer, as long as all the sugar has completely melted your eggs are ready to use. Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.Pro tip – It is best to start whipping eggs at medium speed then increase speed as you go for the best meringue. Let the mixer continue to whip on medium-low speed until the mixer bowl feels cool to touch. Then, gradually add butter, one cube at a time, with the mixer at medium speed.Pro tip – It is VERY important that the meringue is cooled completely before you add the butter. Otherwise, you will have a soupy mess. Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla and strawberry extract. Combine well until everything is well combined.
Assemble
Watch this video showing how I level, torte, and fill the cakes.Pro tip – Make sure the cakes are completely cold. Otherwise, the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with. Using a bread knife or cake leveler, cut the domes off the cake layers. Then, divide each layer in half horizontally so you have four layers (2 x 2 = 4 layers). Brush each layer with the cooled simple syrup.Pro tip – To enhance the strawberry flavor, you can add a few drops of strawberry extract or strawberry puree to simple syrup to make a strawberry syrup. Next, place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Place the cake in the refrigerator to chill for 10 to 15 minutes.Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. Spread the remaining buttercream around and the top of the cake.Pro tip – A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better. Divide the remaining buttercream in two. Add pink gel food color to one half. Put both colors of buttercream in a piping bag with a star piping tip nozzle Pipe swirls around and top of the cake. These swirls are exactly what you would do on a cupcake just smaller in size. Decorate as desired Enjoy!
Creative variations
One option is to infuse the Swiss Meringue Buttercream with different flavors. For a refreshing twist, try adding a splash of lemon juice or zest to the buttercream. The citrusy notes will beautifully complement the sweetness of the strawberries and add a zingy kick to each bite. Alternatively, you can experiment with other extracts such as almond or coconut to create unique flavor profiles. Another way to take your strawberry cake to the next level is by incorporating different textures. Consider adding chopped fresh strawberries to the Swiss Meringue Buttercream for a burst of juicy goodness in every slice. You can also sprinkle crushed pistachios or toasted coconut on top of the frosting for some added crunch and an extra element of surprise. For those looking to add a touch of elegance to their strawberry cake, consider incorporating a filling between the cake layers. A layer of rich, velvety chocolate ganache or a tart raspberry jam can take your cake from delicious to extraordinary. The contrasting flavors and textures will create a delightful sensory experience for anyone fortunate enough to enjoy a slice. If you want to get even more creative, try experimenting with different cake shapes and sizes. Instead of a traditional layer cake, you can bake individual cupcakes or even a show-stopping tiered cake. The possibilities for decorating and presenting your strawberry creation are endless, allowing you to let your imagination run wild.
Tips for Success
Firstly, preparing your ingredients in advance and having them at room temperature is crucial. This includes butter, eggs, and any other dairy products. Room-temperature ingredients ensure smoother incorporation and better emulsification, producing a velvety buttercream that spreads like a dream. Secondly, when making the meringue, ensure that your mixing bowl and whisk are thoroughly clean and free of any traces of oil or grease. Even a tiny amount can interfere with the ability to achieve stiff peaks. Taking the extra time to wipe down your equipment will significantly contribute to the success of your Swiss Meringue Buttercream. Additionally, add the butter gradually, incorporating it in small increments. Adding it all at once can cause the buttercream to become greasy or curdled. Slowly and patiently adding the butter allows for proper emulsification, resulting in a smooth and creamy consistency that melts in your mouth. When it comes to adding the strawberry puree, start with a smaller amount and gradually increase it to achieve your desired flavor intensity. This will help you avoid adding too much liquid, which can make the buttercream too soft and difficult to work with. The goal is to strike a balance between the delicate flavors of strawberries and the stability of the buttercream. Finally, once your Swiss Meringue Buttercream is prepared, keep it at room temperature if you plan to use it within a few hours. However, if you need to store it for longer or want to make it ahead of time, refrigerate the buttercream in an airtight container. When you’re ready to use it, allow it to come back to room temperature and give it a good whisk to restore its smooth texture before frosting your cake.
Ideas for frosting strawberry cake
Strawberry whipped cream – layers of genoise with whipped cream and fresh strawberries Cream cheese frosted strawberry cake – is a wonderful frosting with strawberry cake. My favorite is no-butter cream cheese frosting. Strawbery buttercream strawberry cake – perfect when you have fresh strawberries to make strawberry buttercream. Strawberry trifle – pieces of strawberry cake layered with pastry cream and strawberry jam. You can also garnish cubes of strawberry jello made with strawberry gelatin.
Creative ways to serve a strawberry cake
To serve unfrosted, a simple glaze of citrus juice and powdered sugar brushed over the top of the cake can add a refreshing kick that perfectly balances the sweetness of the strawberries. The citrus notes will brighten the flavors and add a zesty twist that will leave your guests craving more. Another creative way to serve strawberry cake is by layering it with a light and fluffy whipped cream instead of buttercream frosting. The combination of the moist cake, juicy strawberries, and airy whipped cream creates a delightful contrast in textures, making each bite a heavenly experience. You can also add some fresh berries as a garnish on top for an extra pop of color and burst of juicy flavor. Try strawberry cream cake. If you’re feeling adventurous, why not try making mini strawberry cake parfaits? Layer bite-sized pieces of cake, whipped cream, and sliced strawberries in individual serving glasses or jars. This presentation not only looks impressive but also allows each person to have their own perfectly portioned dessert. Plus, the layers of cake, cream, and strawberries create a beautiful visual effect that will wow your guests.
Strawberry Bundt Cake Strawberry Red Velvet Cake and Strawberry Layer Cake Recipe Eggless Strawberry Cupcakes with Pink Buttercream See all strawberry recipes or see all layer cakes
Frequently asked questions
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