While I have used strawberries for this recipe, you could definitely substitute your favorite berry. Hi Lily, thanks for posting such a wonderful recipe! Scrape down the bowl as needed. I can’t wait for e eryone to enjoy it tomorrow! Hi! Btw, beautiful job on the cake! I'm crazy obsessed with desserts and snowboarding. Thank you for the recipe! Required fields are marked *. Frost cake with strawberry buttercream and decorate with any extra strawberries. I want to remind you that I already have separate post on how to make Piping Buttercream Roses. It’s a wonderful feeling to know that you have that kind of love and support. Can you tell me how many servings I can get out of this recipe? *Phew* Enjoy tomorrow! I’d like to make this for Easter :). I also made a second cake and exchanged half of the regular sugar with light brown sugar, as well as adding 1 Tbsp of vanilla bean paste to the vanilla already called for in the recipe. So I would recommend maybe putting the frosting back in the fridge for about 15 minutes or so and then frosting the outside of the cake. My cakes were refrigerated for a few hours and now we can see how they look inside. Preheat oven to 350°F. Hi, I’m wondering if this cake could be made with raspberries instead of strawberries? Add the second layer of cake and repeat the above steps using all of the remaining strawberry sauce. Scrape down sides of bowl and add about 1 ounce of strawberry strawberry puree. Bake until center bounces back to the touch, approximately 25 to 30 minutes. Seriously. The inside layers were colors to represent all of the Hogwarts houses and layered with chocolate buttercream. Followed your recipe exactly and had no problem assembling the cake, although I used less frosting, strawberries and jam than you suggested in between the layers (just enough to make sure you knew it was there). This cake was absolutely awesome! Divide batter between the two prepared pans, smoothing tops with an offset spatula. I wouldn’t have an airtight container large enough and can only think of using a cardboard bakery box. Slightly warm strawberry jam and drizzle on top and sides of frosted cake. For the filling: Chop and puree the strawberries using an immersion blender or food processor. When I put it together, it was better than the first time, but I still had to stick some cocktail stirrers in it to hold the layers straight while we carried it to a party. You mentioned that this cake can be baked and decorated and then stored in the fridge for up to 3 days… I’d be interested (if you have a minute to share) to know how you store your fully decorated cake in the fridge? I guess its a good thing I tried it before Easter dinner. Tomorrow I will shave some dark chocolate on top and decorate with strawberries. I was wondering if you think this recipe would be suitable as cupcakes. Had to put a spoonful on the plate next to the cake slice and dip the cake into it. Add some unflavored gelatin to the whipped cream…. Thanks for your time! Welcome to Little Sweet Baker... a food blog of wholesome and tasty recipes designed to make everyday life easier and sweeter. It looks absolutely delicious! Oh no!! Required fields are marked *. I’d like to make this for Easter :), The flour used is it non-self rising cake flour?? Yes, I don’t see why not. https://www.perrysplate.com/2009/05/chocolate-monarch-butterflies.html, resep puding dan cara membuat agar-agar busa, 2 8-oz packages of cream cheese, room temperature, 1 cup (2 sticks) unsalted butter, room temperature, 6 Tablespoons plus 1/3 c seedless strawberry jam, 2 1/4 pounds strawberries, hulled, sliced (about 6 cups), divided. If you don’t have sour cream, you can use Greek Yogurt. Moist and fluffy vanilla cake with a fresh strawberry and whipped cream filling, surrounded with a vanilla buttercream. Maybe JD needs to learn how to make a cake for MY birthday. Thanks for such a great recipe!!! Pipe rosettes all around the sides of the cake. I also used my buttercream roses to decorate the sides of the cake and pipe more leaves to get the finished look. This was probably the best job I did at getting all of the layers evenly sized. Thank you! I didn’t have a big problem with the icing sliding around, I did however, stick the cake in the freezer after I had iced it to let it harden just a bit. The cake is very moist and smells delicious. Thank you for taking the time to comment. It seems to be still going this morning. It was a huge hit! I made it with splenda and it didn’t rise at all. Then the strawberries are cooked over medium heat until the mixture has thickened. I think I baked it for an hour and 5 minutes or so. Add sour cream, and beat for 30 seconds. Pans? Design by Purr. Mix for about a minute until it’s well-combined. I am definitely making this for Easter :). 200g white chocolate I made this cake and it was like eating a Little Debbie’s Jelly roll. OOPS!!! I want to make this cake with the strawberry filling and buttercream icing on the sides Tinted pink. I used 9 inch cake pans and I had a hell of a time assembling it. I received a request for a simple vanilla cake, so that was part of my reason for making a vanilla cake for this occasion. Using a serrated knife, divide each layer in half horizontally. Is this the cool whip that is folded in or is it heavy cream in the milk section? I teach and make cheese so I have a big batch of freshly made cream cheese to use for this recipe. I am actually doing a chocolate ganache frosting, but am very excited to use your recipe as my cake!! OMG, this cake looks heavenly! Once the sides of the cake are covered, use you, Use remaining frosting to pipe the florets on the top of the cake using an Ateco 846 tip, Any type of milk can be used (full, reduced or low-fat). None the less, it was delicious! Did you just use ONE 9×13 pan and cut it into 3 layers? your cake looks soo good!! Happy Easter to everyone. I really want to bake it for my sister’s birthday, but I dont know when it would be best to make it. Hi Lily. Maybe it was another recipe. This looks heavenly!! Gluten-Free Pumpkin Salted Caramel Crepe Cake, Classic Yellow Birthday Cake with Chocolate Frosting (Dairy and Grain Free) + Sweet Laurel Cookbook, Two Fabulous Fall Desserts + Farmers’ Market Desserts Cookbook. Hey! The reason is that the frosting, even after hours in the refrigerator, softens within minutes of being in room temp. Moist and fluffy vanilla cake with a fresh strawberry and whipped cream filling, surrounded with a vanilla buttercream. You can bake the recipe as is with 10 inch pans, but they will be less than 3/4 inches thick. I’m planning on making it for my daughters 2nd Birthday party later this month! Please see my full disclosure policy for details. This is definitely one for thesummer when there are loads fresh berries available! Disclosure: This post contains Amazon affiliate links. I needed to get the approval from my toughest critic. I have done that many times with this cake and it’s still delicious. I loved the frosting and the taste of the cake itself. I should really quit being lazy when I type out recipes :). Hi Mounika, I’ve added the measurements in grams for you. Thanks agian :). Great cake! In a stand mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. To make the cream cheese frosting we’ll need soften butter, cream cheese, powdered sugar, hot heavy whipping cream and white chocolate. Combine the butter and powdered sugar in the bowl of a stand mixer (or you may use an electric mixer) and beat it on high speed until creamy for about 5-7 minutes. Thank you for your kind words:). Then add the strawberry filling and spread evenly, Pipe some whipped cream on top and gently spread it around over the strawberry filling. Do I start over?? I also left jam off the top layer because I saw a comment above about it being too sweet that way. (Anything is better with some chocolate…brown or otherwise :)). Top with about 3/4 cup Vanilla Buttercream, spreading over top to edge of layer. I did make the frosting ahead of time and no matter how long I left it in the fridge it never became any thicker. So, use your best judgement, and start with one tablespoon of flour and if your puree doesn’t thicken, you can add some additional flour, up to one additional tablespoon. I usually make the dessert for my family gatherings, and I’ve made various things over the years. Cldnt find it. I made this and took it to work. It certainly looks homemade ;) I can’t wait to taste it now. It's a good thing it tastes great, right! The directions say to add the cream and then to fold in the whipped cream? Thanks for that awesome tip. Allow cupcakes to cool in pans for five minutes, and then transfer to a cooling rack. I didn’t have problems with the frosting, but many people did. Too little flour, and the puree will be too thin, but too much flour might make it a little too thick for you. Stir the warm mixture and let it come to room temperature. Your cake looks delicious!! This gave the cake a lovely richness to the taste. I just picked fresh strawberries, so hopefully will get a chance to at least make the cake-can’t wait!!
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