the baker upstairs: fresh strawberry cake with strawberry buttercream

5.23.2014

fresh strawberry cake with strawberry buttercream

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My sweet Abby turned seven a few weeks ago, and we finally got around to having her birthday party this last weekend (yes, we're terrible parents). We had a nice brunch with my family and it was fun to celebrate our cute (and growing way too fast!) seven year old. I wanted to make an extra special cake for her, and we decided together that a rose cake would be perfect for her party. Abby is a super girly girl, and loves pink and purple and wants everything to be beautiful. I had originally thought I would just make a vanilla cake with vanilla icing and tint it pink, but when I bought some gorgeous strawberries at Costco for the brunch, I realized they would be perfect in the cake too!

My favorite cake recipe was super easy to adapt using fresh strawberries, and I used my new favorite fresh strawberry buttercream for the frosting. The roses were surprisingly easy to do. Mine are actually quite imperfect, but somehow having them all together hides the imperfections and makes the top of the cake beautiful. (There's an excellent tutorial here from I am baker, one of my favorite sources for delicious treats and gorgeous photos.) I had originally planned to do roses all over the cake, but I ran out of frosting and was too lazy to mix up another batch. I think they're still pretty just on the top of the cake, though. Abby was delighted with her cake, and it tasted as good as it looked!

Fresh Strawberry Cake with Strawberry Buttercream

for the cake:
1 1/2 cups cake flour
1 1/2 cups all purpose flour
1 3/4 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter, cold, cut into small cubes
4 eggs
3/4 cup milk
3/4 cup strawberry puree (from about 1 1/2 cups strawberries)
2 teaspoons vanilla

for the frosting:
2 sticks butter, softened
pinch of salt
3 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons strawberry puree (from about 1/2 cup strawberries)

Preheat oven to 350. Butter and flour two 8 inch cake pans. In a large bowl or the bowl of a stand mixer, combine the cake flour, all purpose flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Beat in the eggs one at a time. In a measuring cup, combine the milk, strawberry puree, and vanilla. Add half of the milk mixture to the flour mixture, and mix to combine. Add the other half of the milk mixture and mix until smooth. Divide between the prepared pans and bake 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting. To make the frosting, beat the butter until light and fluffy. Add the salt, powdered sugar, and vanilla, and mix to combine. Add the strawberry puree and beat until light and fluffy. Frost cake as desired.

adapted from these cupcakes


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48 comments :

  1. Its still quite amazing! I would hardly say its imperfect. I find homemade cakes often look more appealing to eat than those fancy ones in the Parisienne bakeries!

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  2. Try reducing the flour by 1/2 cup and using the creaming method to assemble the batter. It makes for a much fluffier (but still sturdy) cake!

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    Replies
    1. Thanks, great idea! Will try this now!

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    2. What's the creaming method mean?

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    3. Jacquelyn, she means softening the butter and creaming the butter and sugar together, then adding the eggs, vanilla, and milk, and adding the dry ingredients last. I disagree with those directions, though! The method I used above (which is called the reverse creaming method) results in a better texture, with a more even distribution of fat, creating a lighter cake.

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  3. Did you cook the strawberries with sugar to make the purée? If so, how much?

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    Replies
    1. Nope, just puree them. With a food processor or blender.

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  4. Replies
    1. http://babsirish.wordpress.com/2014/10/01/recipe-1-fresh-strawberry-cake-with-strawberry-buttercream-from-the-baker-upstairs/

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    2. I'm glad you tried it and it worked well for you! Good luck in your cooking adventures!

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  5. I tested out this recipe this weekend in anticipation of my daughter's 1st birthday party. It was delicious! I'm planning to make this cake for her, and cupcakes for everyone else. Would you suggest any changes in making this a cupcake recipe?

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  6. This was an absolute hit with my family! I get requests to make it all the time and I've just barely gotten around to making another, the first one I made was two months ago! Love this recipe, especially the frosting, so yummy (:

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  7. looking for a straweberry buttercream frosting, thanks, looks great

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  8. How do you make the strawberry puree? And is it with or without sugar? Thank you! :)

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    Replies
    1. Just puree it in a food processor or blender until smooth. No sugar added.

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    2. Is there any straining involved to remove the seeds?

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    3. No, I left the seeds in.

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  9. I made this yesterday for our family Easter celebration and it is SPECTACULAR!!! I will be making this one again and again! Thank you!!!

    You can see the results here if you wish... http://www.chefleann.com/2015/04/a-pinterest-win-and-more.html

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  10. Your cake recipe is AMAZING! I made it Saturday and it came out perfect. Thank you so much! I didn't do the roses, but I think I will next time. Yours are gorgeous! Imperfections, my foot!

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  11. Do you use salted or unsalted butter in this recipe? Thanks!

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    Replies
    1. Salted?? Chefs almost always use unsalted butter rather than salted in cake recipes. Just double checking.

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    2. Yes. Salted. Feel free to make it with unsalted if that's what you choose. I made it with salted butter and it was delicious.

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  12. Hi! I just made this cake for my husband for our anniversary since strawberries are his favorite thing! I filled the center with slices strawberries and in my roses on top I put white chocolate covered strawberries for fun :) it was delish! He was thrilled! My berries didn't have tons of flavor so I was worried it wouldn't taste very strawberry, so after I puréed the berries I cooked them down some to concentrate flavor. Very yummy! Thanks a bunch! I did want to ask your opinion on my texture as I'm wondering if maybe I over beat it or something as it was pretty dense, more like a banana bread. Still delish! Just didn't look as fluffy as yours. But I didn't see a place to email. But thanks again for the recipe!! Made for an awesome anniversary cake :)

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  13. My almost 4 year old is so excited to have this at her birthday party? Have you baked this particular cake ahead and frozen with good results? If not, how many day/s in advance have you done? How far in advance can this be frosted and stored in the fridge? Thanks

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  14. Hey! This cake looks amazing. I'm a total cake baking newbie. I'm wondering if you can tell me what icing tip you used to make the rosettes on the cake. Thanks :)

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    Replies
    1. I used a large closed star tip (Wilton 2D). I have found them at Walmart for around $1 each.

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    2. Alicia- Is there enough frosting to frost the cake and do the roses??

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    3. I had enough to frost in between the layers and around the cake, then do the roses on top. I had originally planned to do roses all over the cake, but didn't have enough frosting to do more than just the top.

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  15. This cake is beautiful and I LOVE the flavor of the icing. However, the next time I make this I will double the icing recipe. I had absolutely not one bit left after icing a 6" cake. I filled the layers with jam so the icing was used only for the crumb layer, sides, top, decoration, and a dam to hold the jam in the layers. From the comments it appears that I'm the only one to have this experience but I would really recommend at least adding half again to the volume. I normally make three layer 10" inch cakes so I will be at the very least doubling the icing.

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  16. It looks WWO! Definitely gonna try this for my mother's birthday. I got more excited for this cake after reading the comments. Many thanks chef!

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  17. I just made this cake last night and my icing is a weird texture, but I think I might've put too much of the puree in the mixture. It's delicious though! :)

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  18. I made the cake today and followed your directions exactly; it's my favorite cake ever!��

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  19. I stumbled on your frosting recipe while looking for buttercream using fresh berries. It was wonderful! I had already made strawberry cupcakes so didn't try your cakes, but hopefully will another time. I included your frosting recipe in a blog post over on my baking blog - thanks so much for the great recipe!

    https://sugarsmith.wordpress.com/2016/06/01/strawberry-cupcakes-with-strawberry-buttercream/

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    Replies
    1. Your cupcakes look delicious! So glad you liked the frosting!

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  20. Im wanting to make a strawberry cake and a blueberry cake for an event coming up. Your recipe sounds awesome! Is there any reason I cant sub in blueberry for the strawberry to make blueberry cake?? Seems to me like it would work! Thanks!

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    Replies
    1. I haven't tried it, but that sounds great! I'm guessing it would totally work. Let me know how it turns out!

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  21. What would I need to do differently to use this recipe for cupcakes? Thank you!

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    Replies
    1. Just scoop into cupcake liners and bake 18-20 minutes at 350.

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  22. Excited to try this recipe but can you clarify at what speed I should mix the batter and for how long? And how high will the resulting cake layer be? Thanks!

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  23. can you substitute the butter for margarine in this recipe? will it make much of a difference?

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    Replies
    1. I wouldn't recommend using margarine.

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  24. Your strawberry buttercream is my go to strawberry icing since i discovered it a year ago! I make it all year round!

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  25. This cake looks absolutely Heavenly. My son asked for a strawberry cake for his 8th birthday and this is the one that stood out to me. He said it looks yummy but asked if I child name it les girly. Ha ha ha! I think I'll add fork decorations on top and add cut strawberries. And perhaps a toy car. Ha ha ha. Thanks for being so generous and sharing your recipe!

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  26. Is it possible to bake the cake in two 9 inch cake pans? If so would the time to bake remain the same?

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    Replies
    1. Yes, I'm sure that would work fine. I would guess that the bake time would decrease by a few minutes, because the cake will be a little thinner.

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