Evenly spread about 1/2 cup buttercream on top. Top with the rest of the strawberry compote. Add the top layer of cake with the top of the cake down. Crumb coat the cake with a thin layer of buttercream. In a bowl with an electric mixer, beat the butter on medium speed until light and creamy, about 3 minutes. I have a long streak of making my own birthday cakes.
Spring recipes
I'm Kate and I have been baking and cooking for as long as I can remember. I like to share the most interesting tips and recipes I try here on What Kate Baked for you to enjoy. If you have a favorite recipe you'd like to share send it over on social.
Tips and Tricks to Perfect Strawberry Layer Cake
Decorate as desired with fresh strawberries. Don’t worry, you get the wonderful strawberry flavor all throughout, especially with the frosting pair. Divide the batter among the 2 buttered 9-inch round cake pans. Bake for 30 minutes or until the cake is springy to the touch and starts to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes before transferring to a wire rack to cool completely. So if you made it ahead of time, and kept it in the fridge be sure it’s not cold and brought back to room temperature.
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From classic vanilla cakes to rich chocolate creations, there’s a perfect pairing for every type of cake texture and flavor. The reduced strawberry puree will go into the cake batter. No need to strain the seeds first—they disappear when the cake is baked. So how can we pack real strawberry flavor into cake batter without adding too much liquid? Strawberries are one of those things that just immediately transport me to summer. So when these bright, juicy berries are in season, I just can’t seem to get enough of them.
What to Serve With Strawberry Layer Cake
Cold cream cheese won’t mix well, so make sure to bring it to room temperature. Divide batter equally into the prepared pans. Bake for minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan.
Use the remaining frosting to frost and decorate the outside of the cake. Fill a large piping bag with frosting and cut off the edge. Then, working from the bottom up, decorate around the outside of the cake and smooth with an offset spatula.
Complementary Flavors and Decorations
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It’s important to ensure that all slices are of similar thickness for an even display on the cake. You’ll need a food processor or blender for this step, and again when you make the frosting. Yes, you can freeze extra slices of this cake! Just make sure that the cake is completely cooled before you start to freeze it. I recommend that you cut any extra cake into individual slices so that they are easier to thaw once you’re ready to eat them. Then, wrap the slices in plastic wrap or parchment paper and add them to a freezer-safe container.
This lovely cake design is filled with rich vanilla cream and strawberry-dense fruit flavour. The cake looks beautiful, tasty, and perfect for all your special occasions and celebrations. Additionally, this buttercream can also be used on chocolate cake, not just strawberry cake. Chocolate cake is rich, and with the right flavor, strawberry buttercream will pair perfectly. You could also pair the buttercream with different preserves, such as apricot preserves. If you’d like to use a premade jam instead, reduce the sugar in the cake by ⅓ cup.
More Cake Recipes
Cold ingredients will not blend easily into the cake batter and could cause your butter to seize up. This might cause your batter to separate and will create a cake that doesn’t rise as tall and fluffy. I set my dairy and eggs out about 30 minutes before I start baking to ensure everything is at room temperature.
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Place the sliced strawberries on top of the frosting to evenly cover the top of the cake layer. Pour the batter into two greased and floured 9-inch cake pans and bake for about minutes. Obviously the best place to start with making this cake is with the cake layers themselves.
Let’s chat about that strawberry puree I’ve mentioned. Any sauce tastes so much better when it’s cooked down. I mean slowly simmering if for a long time (in this case, about 30 minutes) until it reduces down and get’s super thick. I'm sorry to say that if you want a bright pink colored strawberry cake, as so many of us do, you will want to pull out the food coloring. The good news is, you really do only need a drop to get the job done given the concentrated berry puree in the batter.
These additional elements can help tie together the flavors and create a cohesive and delightful dessert experience. When it comes to decorating a cake with strawberries, choosing the right type of cake is crucial to complement the flavor and texture of the fruit. A light and fluffy sponge cake or a tender vanilla cake can provide a delicate base for the vibrant and juicy strawberries. These types of cakes allow the strawberries to shine without overpowering them with competing flavors. Take that strawberry puree—don’t add anything else to it—and reduce it down on the stove. This, my friends, is where all the magic happens.
If you have smaller pieces of cake you can also just thaw them for a few minutes at room temperature. Unless you’re serving this cake at a big party, you’ll probably want to store some of this for later. While some cakes can be left out once frosted, this one does need to be stored in the refrigerator. I recommend placing it in an airtight container before storing it.
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