Ultimate Fresh Strawberry Cake: Moist Layers, Homemade Filling, and Silky Swiss Meringue Buttercream
This exquisite fresh strawberry cake is truly a strawberry lover’s dream come true! Imagine sinking your teeth into three perfectly moist layers of vibrant strawberry cake, generously filled with a luscious, homemade strawberry reduction, and crowned with the most heavenly, silky-smooth strawberry Swiss meringue buttercream. It’s a show-stopping dessert that captures the essence of spring and summer, making it the ideal centerpiece for any special occasion or a delightful treat just because.
Homemade strawberry cake has always been a serious hit in every bakery I’ve had the pleasure to work in. After months of meticulous testing and refining, I’ve finally perfected this recipe to ensure you can create a truly spectacular cake at home. This isn’t just any strawberry cake; it’s a moist, intensely flavorful, and undeniably fresh dessert bursting with authentic strawberry taste in every single bite. The dedication to perfection in this recipe ensures a delicate balance of sweetness and vibrant fruitiness that will impress even the most discerning palate.
Our secret to achieving this masterpiece lies in a few key ingredients and carefully developed methods. We focus on creating the perfect cake texture that’s light yet rich, a filling so packed with real fruit flavor it’s irresistible, and a frosting that’s not just smooth but unbelievably luscious. The foundation of this incredible flavor profile starts with the strawberries themselves, and how we prepare them to unleash their full potential.
I’ve discovered that the most effective way to bake with fresh or frozen strawberries, maximizing their flavor while preventing excess moisture, is to gently cook off their natural liquid. This intensive strawberry reduction process concentrates the fruit’s essence, allowing us to infuse both the delicate cake batter and the rich filling with an unparalleled depth of flavor. This technique was a huge success in my popular chocolate strawberry cake recipe, and it shines even brighter here, making every layer a burst of pure strawberry goodness.
If you’re short on time but still looking for other delightful strawberry desserts that are equally delicious but perhaps a bit quicker to prepare, I highly recommend trying my strawberry crumb cake for a comforting, easy treat. Alternatively, if your heart yearns for the quintessential summer celebration dessert, my strawberry shortcake ice cream cake offers a refreshing and fun twist on a classic, perfect for those warmer days.
Table of Contents
Achieving Perfection: Tips for the Best Strawberry Cake
Use a kitchen scale. This is unequivocally my number one baking tip for consistent and accurate results! Baking is a science, and precise measurements are paramount. A kitchen scale ensures that your dry ingredients, especially flour, are measured exactly by weight, preventing a dense or dry cake due to inaccurate volume measurements. It also helps in portioning your cake batter evenly into the pans, leading to beautifully level layers and a professional, uniform finish.
Read the instructions carefully. This recipe employs a few specific techniques, such as the “two-stage method” for the cake batter and the Swiss meringue buttercream, which might be unfamiliar to some bakers. Taking a few minutes to read through the entire recipe at least once before you begin will help you understand the flow, anticipate steps, and ensure a smooth, stress-free baking process. This thorough preparation is key to avoiding mistakes and achieving the desired moist, tender crumb and silky frosting.
Use ripe strawberries. The quality of your strawberries directly impacts the flavor of your entire cake. If you opt for fresh strawberries, seek out ones that are deeply red, plump, and intensely fragrant, indicating they are perfectly ripe. Ripe strawberries are naturally sweeter and more intensely flavored, which translates to a more delicious, concentrated reduction and, ultimately, a more flavorful cake. Avoid any strawberries that appear mushy, bruised, or pale, as these will yield less flavorful results.
Don’t skip the strawberry emulsion! While optional, I’ve found that a small amount of high-quality strawberry emulsion makes an enormous difference in elevating the cake’s flavor profile. Unlike extracts, emulsions are oil-based and provide a more robust, true-to-fruit flavor that withstands baking temperatures much better, meaning the flavor won’t bake out. Just a tiny splash can transform your homemade cake into a true bakery-style masterpiece, intensifying that delicious, authentic strawberry essence.
Chill the cake after filling. This crucial step helps stabilize the cake layers and prevents the filling from oozing out or the layers from sliding once stacked. After you’ve applied the filling and stacked the layers, a brief chill in the refrigerator—typically 20-30 minutes—allows the buttercream dam to firm up, creating a sturdy, stable foundation for the rest of your frosting work. This results in a cleaner, more structurally sound cake that is easier to frost beautifully.
Bring ingredients to room temperature. For the absolute best results, ensure your eggs, butter, and sour cream are at room temperature. This allows them to emulsify properly with other ingredients, creating a smoother, more uniform batter and a lighter, more tender cake texture. Cold ingredients can cause a lumpy batter and may result in a denser, less airy cake. Plan ahead by taking them out of the fridge an hour or two before you begin baking.
Essential Ingredient Notes and Smart Substitutions
Strawberries: For convenience and year-round availability, I often lean towards using frozen strawberries, especially when making recipes like my popular strawberry cinnamon rolls. Frozen strawberries work perfectly for the reduction since they break down easily and release liquid, which is exactly what we want for concentrating flavor. However, if you’re lucky enough to have an abundance of perfectly ripe fresh strawberries on hand, they will certainly yield fantastic results for both the reduction and as a beautiful fresh garnish on top of the finished cake.
Strawberry emulsion: This was a game-changer during my extensive testing phase for this recipe! I experimented with numerous variations: pure strawberry extract, strawberry emulsion alone, a combination of both, and simply the strawberry reduction. The clear winner for achieving that authentic, robust bakery-style strawberry flavor was a subtle addition of high-quality emulsion. It truly intensifies the natural strawberry notes without tasting artificial or syrupy. While entirely optional, I highly recommend trying it for that extra ‘wow’ factor. My preferred brand for emulsions is LorAnn.
Sour cream: This seemingly simple ingredient plays a critical role in enhancing the cake’s texture and flavor. Sour cream adds significant moisture, resulting in an incredibly tender crumb and a rich, subtle tang that complements the sweetness of the strawberries beautifully. I incorporate it into my strawberry crunch cupcakes for the exact same reasons, ensuring they are just as delightfully moist and flavorful. If you need a substitution, full-fat plain Greek yogurt is an excellent alternative, offering similar moisture and tanginess.
Whole milk: Whole milk contributes significantly to the cake’s moisture content, richness, and helps create a beautifully tender crumb. Its higher fat content compared to lower-fat milk options makes a noticeable difference in the final texture and taste, providing a more luxurious mouthfeel. If whole milk isn’t available, 2% milk can be used, but for the most decadent and moist result, stick with whole milk if possible.
Oil: This recipe intelligently combines both butter and oil to get the best of both worlds. Butter provides wonderful, rich flavor, while oil is a master at delivering and retaining moisture within the cake structure. Through my extensive testing, I discovered that this roughly half butter and half oil combination yields a superbly moist strawberry cake that not only tastes incredible on the first day but also remains wonderfully tender and fresh for several days, making it perfect for entertaining and enjoying leftovers.
Food coloring: It’s important to note that without the addition of food coloring, the cake will naturally have a muted, almost grayish hue after baking, due to the natural color changes of strawberries when heated. Adding just a small touch of red or pink gel food coloring is purely for aesthetic appeal, bringing back that vibrant, appealing strawberry color we all associate with this delightful fruit. Gel food coloring is preferred over liquid drops as it doesn’t add excess moisture to the batter.
Cake Flour: Unlike all-purpose flour, cake flour has a lower protein content, which is crucial for achieving a softer, more tender, and lighter cake crumb. This is essential for that delicate, melt-in-your-mouth texture that distinguishes a truly exceptional layer cake. If you don’t have cake flour on hand, you can create a simple substitute: for every cup of cake flour required, measure one cup of all-purpose flour, remove 2 tablespoons, and then replace those 2 tablespoons with cornstarch. Sift them together thoroughly before use.
Step-by-Step Recipe Instructions for Your Perfect Strawberry Cake
Step 1: Prepare the concentrated strawberry reduction. This step is foundational for intense, natural strawberry flavor throughout your cake. Combine your chosen strawberries (fresh or frozen), granulated sugar, and lemon juice in a medium-sized pot. Gently cook them down over medium heat, stirring and mashing occasionally, to evaporate excess liquid and concentrate the vibrant flavors of the fruit. This usually takes about 30-45 minutes of simmering. Your goal is to achieve roughly two cups of thickened reduction. If your yield is significantly more, continue to reduce it further. Once concentrated, whisk in a cornstarch slurry (cornstarch mixed with water) to thicken it to a perfect, spoonable consistency, then remove from heat. Set it aside to cool completely to room temperature. This cooling is vital before incorporating a portion into the milk for the cake batter and for the filling itself.
Step 2: Combine dry ingredients with butter for the cake batter. In the bowl of your stand mixer fitted with the paddle attachment, whisk together the cake flour, granulated sugar, baking powder, and fine sea salt on low speed for about 30 seconds to ensure they are well combined. Add the cubed, cool room-temperature unsalted butter to these dry ingredients. Mix on low speed until the mixture resembles coarse sand or fine crumbs. It’s important that your butter isn’t too warm, as this “sandy” texture is key to preventing a dense cake and creating a tender crumb by coating the flour particles, which inhibits excessive gluten development.
Step 3: Introduce oil and initial liquid to the mixture. Now, add a measured portion of your prepared strawberry milk mixture (from step 2 of the batter instructions) and all of the vegetable oil to the sandy dry ingredient and butter mixture in your stand mixer. Mix on low speed for precisely two minutes. During this beating time, the mixture will transform into a thick, somewhat pasty consistency. This two-minute beating phase is crucial for developing the cake’s structure and incorporating a uniform amount of air. After exactly two minutes, stop the mixer and be sure to scrape down the sides and bottom of the bowl thoroughly with a rubber spatula to ensure everything is evenly combined.
Step 4: Incorporate the remaining wet ingredients gradually. In a separate bowl, combine the sour cream, eggs (at room temperature), the optional strawberry emulsion, and a small drop of red food coloring (if desired for a vibrant hue) with the rest of your strawberry milk mixture. Whisk until well blended. Add exactly half of this complete wet mixture into your batter in the stand mixer, mixing on low speed until just combined. Scrape down the bowl thoroughly, then incorporate the remaining wet ingredients, mixing until just combined again. Once fully combined, give the batter one final scrape and beat on medium speed for precisely 10 seconds. This short, final beat helps create a smooth batter and provides essential structure to the cake, preventing it from becoming crumbly or dense.
Step 5: Bake the flavorful cake layers. Divide the vibrantly pink strawberry cake batter evenly among your three prepared 8-inch cake pans. For truly even layers, which are key for a professional-looking cake, I highly recommend using a kitchen scale to measure approximately 540 grams of batter into each pan. Bake in your preheated oven until the edges are lightly golden brown and a toothpick inserted into the center comes out clean. Avoid overbaking at all costs, as this can lead to a dry cake.
Step 6: Ensure proper cooling of the cake layers. Once baked, remove the cake pans from the oven and allow them to cool on a wire rack for 15 minutes. During this crucial cooling time, the cakes will settle slightly and naturally pull away from the sides of the pan. After 15 minutes, carefully invert the cakes onto the wire rack to fully remove them from their pans. Let them cool completely to room temperature before attempting to frost or fill them; working with warm cake can cause frosting to melt and layers to slide, compromising the entire structure.
Step 7: Expertly fill the cake layers. Once your cake layers are completely cool and level (use a serrated knife to gently trim any domes if necessary for a flat surface), place the first layer on your desired serving platter or cake board. Spread a thin, even layer of your delicious strawberry Swiss meringue buttercream over the top of this layer. Next, using a piping bag fitted with a round tip (or simply a heavy-duty plastic bag with a snipped corner), pipe a sturdy border, or “dam,” of buttercream around the very edge of the cake layer. This dam acts as a crucial barrier to beautifully contain the luscious strawberry filling. Carefully spoon and spread half of your reserved strawberry reduction within this buttercream border, making sure it doesn’t touch the edge. Repeat this entire process with the next cake layer. For the top layer, place it upside down; this creates a perfectly flat and smooth top for easy frosting and a professional, polished look.
Step 8: Frost and beautifully decorate your masterpiece. Cover the entire cake—top and sides—with a thin layer of the remaining strawberry Swiss meringue buttercream to create a “crumb coat.” This traps any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat. Then, apply a thicker, final layer of the remaining strawberry buttercream, smoothing it out for a polished finish using an offset spatula or bench scraper. Don’t worry if it’s not absolutely perfect; a rustic look can be charming! For decoration, you can use any leftover buttercream to pipe elegant dollops, swirls, or rosettes on top using a star tip. Garnish generously with fresh strawberry slices, artfully arranged, or sprinkle with freeze-dried strawberry pieces for a lovely texture and concentrated berry flavor. Your stunning homemade strawberry cake is now ready to be admired and devoured!
Crafting the Silky Strawberry Swiss Meringue Buttercream
Step 1: Gently cook the egg whites and sugar for the meringue base. This is the foundational and most critical step for Swiss meringue buttercream. Combine the large egg whites and granulated sugar in a large, heatproof bowl (preferably the bowl of your stand mixer if it’s heatproof). Place this bowl over a double boiler—a saucepan with about an inch of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly, but gently, until the sugar completely dissolves and the mixture reaches a temperature of 165°F (74°C) when measured with a reliable thermometer. This pasteurization step is crucial for food safety and ensures a stable, shiny meringue.
Step 2: Whip the meringue to stiff, glossy peaks. Carefully remove the warmed egg white and sugar mixture from the double boiler. Attach the bowl to your stand mixer fitted with the whisk attachment. Begin whisking on high speed. The mixture will initially look frothy, then gradually transform into a glossy, voluminous meringue that holds stiff peaks. Continue whipping until the meringue has cooled significantly and the bowl no longer feels hot to the touch, ideally between 90-95°F (32-35°C). This thorough cooling process is essential before the butter is added; adding butter to a warm meringue will result in a melted, soupy buttercream.
Step 3: Gradually incorporate the unsalted butter. Once the meringue has properly cooled and is holding stiff peaks, reduce the mixer speed to low (or switch to the paddle attachment if you were using a whisk). Begin adding the cool room-temperature unsalted butter, one to two tablespoon pieces at a time. Ensure each addition is fully incorporated before adding the next. During this stage, the mixture may look curdled, soupy, or even like cottage cheese—this is completely normal and part of the process! Do not panic, just keep mixing patiently. Once all the butter is combined, increase the mixer speed to medium-high and continue beating for several minutes. The buttercream will magically transform into a light, fluffy, and incredibly smooth consistency. Patience is key here; it will come together!
Step 4: Infuse with rich strawberry flavor. Finally, pour in about half a cup of your delicious, reserved strawberry reduction and a pinch of fine sea salt. Mix on low speed until the reduction is fully incorporated and the buttercream takes on a beautiful pale pink hue and a wonderfully intense, natural strawberry flavor. Taste and adjust sweetness or flavor intensity if desired, adding a tiny bit more emulsion if you wish. You now have a truly luxurious, flavorful, and perfectly stable strawberry Swiss meringue buttercream, ready to adorn your magnificent cake with a smooth, delectable finish.
Storing, Freezing, and Making Your Strawberry Cake in Advance
Storage: To maintain the freshness and delightful texture of your homemade strawberry cake, any leftover slices or the entire cake should be stored in an airtight container. Keep it refrigerated for up to 5 days. For the best flavor and texture experience, bringing slices to room temperature for about 20-30 minutes before serving will enhance the nuanced flavors and allow the buttercream to soften to its ideal, creamy consistency.
Freezing: This finished cake freezes beautifully, making it perfect for planning ahead for future events or for simply enjoying individual slices later. You can freeze the entire cake, unfrosted (if desired) or lightly frosted, by wrapping it tightly in several layers of plastic wrap, followed by a protective layer of aluminum foil. Store it in the freezer for up to 1 month. Alternatively, for convenient single-serving portions, cut the cake into individual slices, wrap each slice securely in plastic wrap, and freeze for up to 1 month. Thaw the cake or slices in the refrigerator overnight before bringing them to room temperature to serve.
Make Ahead: Preparing certain components in advance can significantly streamline your baking process, making this impressive cake much more manageable. The strawberry filling, which requires time to reduce and cool, can be made up to one week in advance. Store it in an airtight container in the refrigerator. Before using it in the cake batter, ensure it is brought back completely to room temperature to ensure proper incorporation and texture. The cake layers themselves can also be baked a day or two in advance, wrapped tightly in plastic wrap once cooled, and stored at room temperature or refrigerated. This allows you to tackle the assembly and frosting closer to your event without feeling rushed.
Frequently Asked Questions (FAQs) About Your Strawberry Cake
A soupy Swiss meringue buttercream is almost always an indication that it’s too warm. This can happen if your meringue wasn’t cooled sufficiently before adding the butter, or if your kitchen environment is particularly warm. Don’t panic! This is a common issue and easily fixed. Simply refrigerate the entire mixing bowl (with the buttercream) for about 20-30 minutes to cool it down. Then, return it to the mixer and continue beating on medium-high speed. It should gradually thicken and become light and fluffy as it cools and aerates. If it’s not quite soupy but resembles soft whipped cream, a shorter chill of 10-15 minutes might suffice.
If your Swiss meringue buttercream looks curdled, lumpy, or greasy, it usually means it’s too cold, or the butter was too cold when added, causing the fat and meringue to separate. To fix this, you have two effective options: 1) Place the mixing bowl back over a double boiler for a very short period (just a few seconds), heating only until the edges of the buttercream start to melt slightly. Immediately return it to the mixer and beat again on medium-high speed. Or, 2) remove about 1/2 to 1 cup of the curdled buttercream, warm it gently in the microwave until it’s melted and runny (be careful not to cook it!), then pour it back into the main mixing bowl. Continue beating on medium-high speed, and watch it miraculously come together into a smooth, fluffy, and perfectly emulsified consistency.
Absolutely! Fresh strawberries can certainly be used for the strawberry reduction in this recipe, and they will yield wonderful results. If you’re using fresh, ripe strawberries, you might find that they reduce faster than frozen ones because they often contain less initial ice content and will break down more quickly. Keep a close eye on them during the cooking process and adjust your reduction time accordingly to achieve the desired thick, concentrated consistency. Fresh strawberries also work beautifully as a garnish.
If your strawberry filling turns out too runny, it means there’s still too much moisture that hasn’t evaporated. The easiest fix is to simply return it to the stovetop and cook it longer over medium-low heat, stirring frequently, to allow more liquid to evaporate and the mixture to thicken naturally. Alternatively, you can prepare another cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth) and slowly whisk it into the simmering filling. Cook for another 1-2 minutes, stirring constantly, until it thickens to your desired consistency. Remember, the filling will also thicken further as it cools.
Yes, you can certainly customize the frosting to your preference! If you’re not a fan of Swiss meringue buttercream or are looking for a different flavor profile, a classic cream cheese buttercream would be absolutely delightful with the strawberry reduction mixed in, offering a tangy counterpoint. For a luxurious twist, especially if you enjoy the pairing of chocolate and strawberry, consider making a rich chocolate fudge frosting to create a decadent chocolate strawberry cake – the combination of sweet strawberries and deep chocolate is always a winner!
Discover More Delicious Strawberry Desserts
- Homemade Strawberry Pop Tarts: A nostalgic, flaky treat filled with sweet strawberry goodness, perfect for breakfast or dessert.
- Strawberry Shortcake Cookies: All the classic flavors of strawberry shortcake reimagined into a delightful, bite-sized cookie form.
- Strawberry Peach Pie: A perfect blend of two beloved summer fruits baked into a comforting, golden-crusted pie.
If you tried this Ultimate Fresh Strawberry Cake or any other recipe on my website, please let me know how it went in the comments section below; I absolutely love hearing from you! Also, please take a moment to leave a star rating while you’re there to help other bakers. You can also tag me on Instagram or Facebook so I can check out your amazing creations!
Homemade Strawberry Cake with Luscious Strawberry Filling
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Equipment
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three 8 inch cake pans
Ingredients
Strawberry Filling
- 6 cups frozen strawberries
- 4 tablespoons granulated sugar
- Juice of 1/2 lemon
- 2 tablespoons cornstarch
- 2 tablespoons water
Strawberry Cake Batter
- 1 cup whole milk
- 2/3 cup strawberry reduction, from recipe above
- 2 3/4 cups + 1 tablespoon cake flour, *See notes below for measuring*
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/2 cup cubed unsalted butter, cool room temperature
- 1/2 cup vegetable oil
- 3/4 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 teaspoon strawberry emulsion, optional
- 1 small drop of red food coloring
Strawberry Swiss Meringue Buttercream
- 4 large egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter, cool room temperature & cut into tablespoon pieces
- 1/2 cup reserved strawberry reduction, from recipe above
- Pinch of fine sea salt
Instructions
Make the Strawberry Reduction
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In a large pot, combine the strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring and mashing occasionally with a spoon or potato masher, until the strawberries have broken down and the mixture has visibly reduced and thickened. This typically takes about 30-45 minutes. You should end up with approximately 2 cups of concentrated filling. If it yields significantly more, continue to cook it down. In a small separate bowl, whisk together the cornstarch and water until a smooth slurry forms. Stir this slurry into the simmering berries and continue to cook for another 2-3 minutes, stirring constantly, until the filling is thick and glossy. Remove from heat and transfer to a heatproof bowl. Set aside to cool completely to room temperature.6 cups (734 g) frozen strawberries, 4 tablespoons (50 g) granulated sugar, Juice of 1/2 lemon, 2 tablespoons cornstarch, 2 tablespoons water
Make the Strawberry Cake Batter
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Preheat your oven to 350°F (180°C). Lightly grease the sides of three 8-inch round cake pans with butter or baking spray, then line the bottoms of each pan with a parchment paper circle. This ensures the cakes release easily.
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In a medium bowl, whisk together the reserved, cooled strawberry reduction (2/3 cup) with the whole milk until fully combined. Set this strawberry milk mixture aside.1 cup (220 grams) whole milk, 2/3 cup (160 g) strawberry reduction
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In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, and fine sea salt. Mix on low speed for about 30 seconds to ensure they are well combined. Add the cubed unsalted butter, ensuring it’s at cool room temperature. Mix on low speed for about 2 minutes, or until the mixture has a sandy, crumbly texture.2 3/4 cups + 1 tablespoon (345 g) cake flour, 2 cups (400 g) granulated sugar, 1 tablespoon baking powder, 1 teaspoon fine sea salt, 1/2 cup (113 g) cubed unsalted butter
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With the mixer still on low speed, add 1/2 cup (120 g) of the prepared strawberry milk mixture (from step 2) and the vegetable oil to the dry ingredients. Increase speed to medium-low and beat for exactly 2 minutes. The mixture will look thick and pasty. Stop the mixer and scrape down the sides and bottom of the bowl thoroughly with a rubber spatula.1/2 cup (105 g) vegetable oil
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In the remaining strawberry milk mixture, whisk in the sour cream, large eggs (ensure they are at room temperature), the optional strawberry emulsion, and a small drop of red gel food coloring (if using, for a vibrant pink hue). Pour half of this combined wet mixture into the batter in the stand mixer. Mix on low speed until just incorporated. Scrape down the bowl, then add the remaining wet mixture and mix until just combined. Scrape the bowl one last time, then beat on medium speed for precisely 10 seconds. Do not overmix.3/4 cup (170 g) sour cream, 3 (150 g) large eggs, 1 teaspoon strawberry emulsion, 1 small drop of red food coloring
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Evenly distribute the beautiful pink strawberry cake batter into your three prepared cake pans. For consistent results and level layers, use a kitchen scale to measure approximately 540 grams of batter into each pan.
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Bake for 25-35 minutes, or until the cake edges are a delicate golden brown and a wooden skewer or toothpick inserted into the center of a cake comes out clean. Be careful not to overbake, as this can lead to a dry cake. Allow the cake pans to cool on a wire rack for 15 minutes. After 15 minutes, carefully invert the cakes onto the wire rack to remove them from their pans and let them cool completely to room temperature. This is crucial before proceeding with frosting.
Make the Buttercream
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In a large, heatproof bowl (ideally the stand mixer bowl itself, if it’s heatproof), combine the large egg whites and granulated sugar. Place this bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar is completely dissolved and the mixture registers 165°F (74°C) on an instant-read thermometer. This heating process dissolves the sugar and pasteurizes the egg whites.4 (155 g) large egg whites, 1 1/2 cups (300 g) granulated sugar
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Carefully remove the bowl from the double boiler and attach it to your stand mixer fitted with the whisk attachment. Begin whisking on high speed. Continue whisking until the meringue is thick, glossy, and holds stiff peaks, and the bowl has cooled down significantly to the touch, roughly 90-95°F (32-35°C). This thorough cooling process can take about 10-15 minutes. Do not rush this step, as adding butter to a warm meringue will result in melted buttercream.
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Once the meringue is cool, reduce the mixer speed to low (or switch to the paddle attachment). Gradually add the cool room-temperature unsalted butter, one or two tablespoon pieces at a time. Continue mixing until all the butter is fully incorporated. The mixture may look curdled or separated during this stage – this is perfectly normal, keep mixing! Once all butter is in, increase the speed to medium-high and beat for several minutes until the buttercream transforms into a light, fluffy, and smooth consistency. Finally, mix in the reserved 1/2 cup of strawberry reduction and a pinch of fine sea salt until fully combined and beautifully pink.1 1/2 cups (339 g) unsalted butter, 1/2 cup (95 g) reserved strawberry reduction, Pinch of fine sea salt
Assembly
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Once your cake layers are completely cooled, use a serrated knife to carefully trim any domed tops to create flat, even layers. Place the first leveled cake layer on your desired serving board or cake stand. Spread a thin, even layer of strawberry Swiss meringue buttercream over the top. Using a piping bag (with a round tip or simply a snipped corner), pipe a sturdy border, or “dam,” of buttercream around the outer edge of this layer. This dam will hold your filling securely. Spoon and spread half of the remaining strawberry reduction evenly within this buttercream border. Carefully place the second cake layer on top and repeat the buttercream, dam, and filling process. Finally, place the last cake layer upside down on top of the second filled layer; this trick ensures a perfectly flat and professional-looking top for your cake. Chill the assembled cake in the refrigerator for at least 30 minutes to allow the filling and buttercream dam to firm up, preventing any sliding.
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Once chilled, remove the cake from the fridge. Use an offset spatula to apply a thin “crumb coat” of buttercream all over the top and sides of the cake. This traps any loose crumbs. Chill again for 15-20 minutes, then apply a thicker, final layer of the remaining strawberry buttercream, smoothing it out for a polished look. You can use any leftover buttercream to pipe decorative dollops, swirls, or rosettes on top using a star tip. Garnish your beautiful cake generously with fresh strawberries, freeze-dried strawberry pieces, or both, for an extra touch of elegance and flavor. Slice and enjoy your delightful homemade creation!
Video
Notes
Troubleshooting tips for the Strawberry Swiss Meringue Buttercream: If your buttercream appears soupy and refuses to thicken, it’s likely too warm. Simply place the entire mixing bowl into the fridge for 20-30 minutes to cool down, then return it to the mixer and re-whip on medium-high speed until it becomes light and fluffy. If it’s merely soft like whipped cream, a shorter chill of 10-15 minutes might do the trick. If, conversely, your buttercream looks curdled or greasy, it indicates it’s too cold. To remedy this, remove a portion (about 1/2 to 1 cup) and gently warm it in the microwave until just melted and runny. Pour this warm portion back into the main bowl of buttercream and continue beating on medium-high speed until it becomes smooth, light, and fluffy again!
Notes on strawberries and flavorings: You have the flexibility to use either fresh or frozen strawberries for the reduction in this recipe. While the natural strawberry flavor is lovely on its own, I’ve found that a small addition of high-quality strawberry emulsion (or even a good strawberry extract) truly makes the flavor pop and gives it that authentic bakery-quality taste. This is completely optional, but highly recommended for an intensified berry experience!
Using food coloring: Without adding a touch of food coloring, the cake batter will naturally bake to a more muted, sometimes grayish color due to the heating process of the strawberries. For that vibrant, appealing pink hue typically associated with strawberry cakes, adding a small drop of red or pink gel food coloring is suggested. It’s purely for aesthetic purposes and doesn’t impact the flavor.
Scaling the recipe: This recipe is designed for three 8-inch cake layers. If you wish to make a smaller cake, such as two 8-inch layers or three 6-inch layers, you will need to adjust the ingredient quantities accordingly (e.g., using 2/3 of the recipe for two 8-inch layers). Baking times will also need to be adjusted; smaller cakes will bake faster. Always use a kitchen scale for precise scaling to maintain ratios.