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Strawberry Layer Cake with Strawberry Buttercream and Fresh Fruit Topping Recipe

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3.8 from 89 reviews

  • Author: admin
  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings 1x

Description

This Strawberry Layer Cake is a luscious dessert featuring moist, tender cake layers infused with fresh strawberry puree and zesty orange. The cake is complemented by a light, fluffy strawberry buttercream made with a Swiss meringue base for an airy texture and a vibrant strawberry flavor. Perfect for celebrations or an indulgent treat, this recipe includes fresh strawberries for layering and decorating, adding a burst of freshness and color.

Ingredients

Scale

Cake

  • 1/4 cup strawberry puree, room temperature (made from fresh or frozen strawberries)
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons pulp-free orange juice, preferably fresh squeezed
  • 10 ounces all-purpose flour
  • 3 ounces cornstarch
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • Zest of 1 orange (about 1 tablespoon)
  • 12 ounces granulated sugar
  • 8 ounces unsalted butter, room temperature
  • 4 large eggs, room temperature
  • Fresh strawberries for layering and topping the cake

Strawberry Swiss Meringue Buttercream

  • 16 ounces granulated sugar
  • 1/2 cup water
  • 1 teaspoon corn syrup (optional, helps prevent crystallization)
  • 6 large egg whites
  • 20 ounces unsalted butter, cubed at room temperature
  • 1/2 cup strawberry puree
  • 1 1/2 tablespoons pulp-free orange juice, preferably fresh squeezed
  • Red food coloring (optional)
  • Whipped cream for topping the cake (optional)

Instructions

  1. Prepare Strawberry Puree: Place a handful of fresh or frozen strawberries in a blender and puree until smooth. Set aside 1/4 cup for the cake and 1/2 cup for the buttercream.
  2. Preheat and Prepare Pans: Preheat oven to 350°F (177°C). Prepare three 8 or 9-inch nonstick cake pans by lightly spraying the bottoms with baking spray and lining with parchment rounds. Avoid greasing the sides.
  3. Combine Wet Ingredients: In a medium bowl, whisk together strawberry puree, milk, vanilla extract, and orange juice until well mixed.
  4. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, kosher salt, and orange zest until evenly combined.
  5. Cream Butter and Sugar: Using a stand mixer with paddle attachment, cream the room temperature butter and sugar on medium-high speed for 3-5 minutes until light and fluffy. Scrape down the bowl.
  6. Add Eggs: Reduce mixer speed to low and add the eggs one at a time, fully incorporating each and scraping the bowl as needed.
  7. Mix Batter: Alternately add the dry and wet ingredients, beginning and ending with the dry mixture. Mix just until combined, scraping the bowl to ensure no dry spots remain.
  8. Divide and Bake: Evenly divide the batter among the prepared cake pans and smooth the tops with an offset spatula. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
  9. Cool Cakes: Let cakes cool in the pans for several minutes, then invert onto cardboard cake rounds lined with parchment. Allow to cool completely. Cakes can be wrapped and stored at room temperature (2 days), refrigerated (5 days), or frozen (several months).
  10. Make Sugar Syrup: Combine sugar, water, and corn syrup in a medium saucepan without stirring. Cover and heat over high until steaming and just starting to simmer.
  11. Whisk Egg Whites: Begin whisking egg whites on high speed in a stand mixer fitted with a whisk attachment.
  12. Cook Syrup to Soft-Ball Stage: Uncover the syrup and cook until it reaches 235-240°F (soft ball stage) on a candy thermometer.
  13. Incorporate Syrup into Egg Whites: With the mixer running at medium speed, slowly pour the hot syrup down the side of the mixing bowl. After fully incorporated, increase speed to high and whip meringue until stiff peaks form and meringue is cooled to room temperature.
  14. Add Butter and Flavorings: Gradually add the cubed butter, one piece at a time, mixing thoroughly after each addition. Then add the 1/2 cup strawberry puree, 1 1/2 tablespoons orange juice, and red food coloring if using, mixing until fully blended and smooth.
  15. Assemble Cake – First Layer: Place the first cake layer on a revolving cake stand, leaving the bottom cake round in place. Spread about 1 cup of buttercream evenly over the layer, then layer thinly sliced fresh strawberries on top. Add a thin layer of buttercream over the strawberries.
  16. Assemble Cake – Second Layer: Add the second cake layer on top (remove the cake round this time). Repeat spreading buttercream and sliced strawberries as in the first layer.
  17. Assemble Cake – Third Layer & Crumb Coat: Place the third layer on top and apply a thin crumb coat of buttercream to the top and sides with an offset spatula. Chill cake in refrigerator for at least 30 minutes to set the crumb coat.
  18. Final Frosting and Decoration: Cover the entire cake with a final even layer of buttercream. Optionally, decorate with whipped cream sweetened and flavored with vanilla, topped with fresh strawberries.

Notes

  • Using cornstarch in the cake batter helps create a tender crumb texture.
  • Do not grease the sides of the cake pans to allow the cake to rise evenly and cling to the sides, preventing doming.
  • Room temperature ingredients ensure even mixing and better rise.
  • The corn syrup in the sugar syrup for buttercream helps prevent crystallization for a smooth texture.
  • Chilling the cake after crumb coating helps achieve a professional smooth frosting finish.
  • Fresh strawberries add natural freshness; make sure they are thinly sliced for easy layering.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://mettehelbak.com/strawberry-layer-cake-with-strawberry-buttercream-and-fresh-fruit-topping-recipe/