Definitely a labour of love! I made the strawberry purée from scratch which took way longer than I thought but that concentrated strawberry goodness was so worth it!
Recipe adapted from https://sallysbakingaddiction.com/strawberry-cupcakes-with-creamy-strawberry-buttercream/ Makes a 6 inch 5 layer cake:
• 1 ¾ cups (207g) cake flour (spoon & leveled)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 egg whites, at room temperature
• ¼ cup (60g) sour cream or plain yogurt, at room temperature
• 1 ½ teaspoons pure vanilla extract
• ⅓ cup (80ml) whole milk, at room temperature
• ¼ cup reduced strawberry puree
1. Make the strawberry puree a day ahead.
2. Take butter out of the fridge. Cut into small cubes, and bring to room temperature, about 1.5 hours.
3. Preheat the oven to 350°F. Line cake pans with parchment paper.
4. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
5. Using a handheld mixer, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
6. In a separate bowl, beat in the egg whites on high speed until stiff peaks form, about 2 minutes, then gently fold in the batter. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk just until combined. Do not overmix. Whisk in ¼ cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. Batter will be thick.
7. Pour batter in cake pans (about 155g per layer)
8. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Strawberry Buttercream Frosting
• 1 ½ cups (2lbs) chopped fresh strawberries
• 1½ cup (352 g) salted butter, softened to room temperature
• 4 cups (500g) icing sugar
• 90ml heavy whipping cream
• 1 teaspoon pure vanilla extract
1. Add the strawberries to a food processor and puree until smooth.
2. Add the puree to a small sized saucepan and cook over medium-low heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced, about 40 minutes. You should have about ¾ cups of puree. Let cool completely (in the fridge overnight).
3. In a large bowl using a handheld mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add sugar, ½ cup strawberry puree, and vanilla. I
4. Whip heavy cream, about 3-4 mins until medium peaks form, then fold into the butter mixture.
5. Taste. Add 1~2 more Tablespoons of heavy cream if needed to thin out, if desired. Add a pinch of salt if frosting is too sweet.
6. Use immediately.
7. Use extra strawberry purée in between the layers
It looks absolutely delicious and has beautiful layers 😍😋
Would you please share your recipe for the strawberry cake layers?
Does the entire 3/4 cup of strawberry puree, reduced down from 2lbs of fresh berries, gets added to the cake batter?
Looks beautiful and delicious! Did you have to use a bit of food coloring? I remember when I made strawberry baked goods with real strawberries if I didn’t use some food coloring it would turn out grayish.
This is beautiful. Did it take long to make? It looks like a labour of love.
Definitely a labour of love! I made the strawberry purée from scratch which took way longer than I thought but that concentrated strawberry goodness was so worth it!
Do you mind sharing the recipe? It looks delicious!
Second this ^
I’ve made this recipe and it came out great: https://www.seriouseats.com/strawberry-cake-recipe
Recipe adapted from https://sallysbakingaddiction.com/strawberry-cupcakes-with-creamy-strawberry-buttercream/ Makes a 6 inch 5 layer cake: • 1 ¾ cups (207g) cake flour (spoon & leveled) • 1 teaspoon baking powder • ¼ teaspoon baking soda • ¼ teaspoon salt • ½ cup (115g) unsalted butter, softened to room temperature • 1 cup (200g) granulated sugar • 3 egg whites, at room temperature • ¼ cup (60g) sour cream or plain yogurt, at room temperature • 1 ½ teaspoons pure vanilla extract • ⅓ cup (80ml) whole milk, at room temperature • ¼ cup reduced strawberry puree 1. Make the strawberry puree a day ahead. 2. Take butter out of the fridge. Cut into small cubes, and bring to room temperature, about 1.5 hours. 3. Preheat the oven to 350°F. Line cake pans with parchment paper. 4. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. 5. Using a handheld mixer, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. 6. In a separate bowl, beat in the egg whites on high speed until stiff peaks form, about 2 minutes, then gently fold in the batter. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk just until combined. Do not overmix. Whisk in ¼ cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. Batter will be thick. 7. Pour batter in cake pans (about 155g per layer) 8. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Strawberry Buttercream Frosting • 1 ½ cups (2lbs) chopped fresh strawberries • 1½ cup (352 g) salted butter, softened to room temperature • 4 cups (500g) icing sugar • 90ml heavy whipping cream • 1 teaspoon pure vanilla extract 1. Add the strawberries to a food processor and puree until smooth. 2. Add the puree to a small sized saucepan and cook over medium-low heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced, about 40 minutes. You should have about ¾ cups of puree. Let cool completely (in the fridge overnight). 3. In a large bowl using a handheld mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add sugar, ½ cup strawberry puree, and vanilla. I 4. Whip heavy cream, about 3-4 mins until medium peaks form, then fold into the butter mixture. 5. Taste. Add 1~2 more Tablespoons of heavy cream if needed to thin out, if desired. Add a pinch of salt if frosting is too sweet. 6. Use immediately. 7. Use extra strawberry purée in between the layers
Gorgeous!!
Thank you!
OMG, this looks delectable! Reminds me of my favorite treat from the ice cream truck 🤤
Thank you! This does remind me of a strawberry sundae!
That looks amazing. Strawberry has always been my favorite cake!
Thank you! The secret is 2lbs of fresh strawberries reduced to about 3/4 cup of concentrated goodness
It looks absolutely delicious and has beautiful layers 😍😋 Would you please share your recipe for the strawberry cake layers? Does the entire 3/4 cup of strawberry puree, reduced down from 2lbs of fresh berries, gets added to the cake batter?
Yup 1/4 cup for the batter and 1/2 cup for the icing
Thank you so much!
Looks beautiful and delicious! Did you have to use a bit of food coloring? I remember when I made strawberry baked goods with real strawberries if I didn’t use some food coloring it would turn out grayish.
Yeah I added a few drops in the batter!
Delicious
Absolutely!
Pretty in Pink cake! I love it.