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Strawberry Cake with Fresh Strawberry Buttercream Frosting

Wednesday, 09 Mar 2016
 

This was a cake for my mom’s birthday celebration. I asked her what flavor of cake sounded good, and strawberry it was. I searched for a recipe that would taste as “homemade” as possible, with a fresh strawberry buttercream frosting to hold the layers together and decorate the outside. The inside of the cake is bright pink due to the strawberry gelatin mix used to flavor the cake. If I had it to do over, I might look for a recipe that uses only fresh or frozen strawberries for flavor because in my mind I was picturing a white cake studded with bits of real strawberry, like the icing. People did enjoy the cake and it made for a good presentation. Recipes I used are here:

Strawberry Cake from Scratch

Strawberry Buttercream Frosting

We had a crowd of 25 and I wanted the cake to be three layers (the recipe above just makes two). I increased the recipes for both the cake and the frosting by 1/2. These proportions worked perfectly, but there wasn’t any frosting left to spare. Another note is that the cake batter is very sticky. I used a baking spray with flour on non-stick pans, and the batter still stuck quite a bit more than usual. For decorations, I quartered fresh strawberries lengthwise and arranged them on the top of the cake immediately after frosting. Made the cake the day before and stored in the fridge overnight. I took it out 1.5 hours in advance of serving, but it was still somewhat cold by then. I would suggest letting it completely attain room temperature before serving.



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