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This cake, filling, and frosting are bursting with strawberry flavour
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and there are two ingredients that make it taste so perfect. To start with, you'll need a cup of butter and four eggs
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and just like with any cake, it's really important that your ingredients are all at room temperature before you start
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Two cups of sugar, three cups of flour, and the ingredients are listed in grams as well in the recipe on British Girlbakes.com
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Add two teaspoons of baking powder to the flour and whisk them together
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Then three quarters of a cup of strawberries, fresh or frozen, into a blender or food processor
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and a cup of freeze-dried strawberries too. And blended together, these will give you the maximum fresh strawberry flavour and colour
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without making the cake tough or heavy. Half a cup of milk, whole milk or full fat, and to this add the blended strawberries and a teaspoon of vanilla
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Whisque these wet ingredients together and now it's time to put it all together
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First, the butter and sugar, mixed together at medium speed for about three minutes until it's light and creamy like this
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Add the eggs one at a time, mixing for about 30 seconds after each one so that everything is incorporated before you add the next one
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And this makes the cake light because the ingredients are properly mixed together
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Scrape down to the bottom of the mixing bowl with the spatula to make sure there aren any clumps of sugary butter stuck to the bottom and then add a third of the flour mixture mixing that just until it blended in
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and then add half of the strawberry mixture, and mix that just until it's incorporated too
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Another third of the flour, then the rest of the strawberry mixture, and then the rest of the flour mixture
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This cake batter will be pale pink from the strawberries, but if you want it to be really pink, you can add some food coloring
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Divide the batter between two or three eight-inch pans. I like to use three so there are more layers of cake and also more layers of filling
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I should mention that if you want a smaller, taller cake, you can use the same recipe in four six-inch cake pans
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This makes a really elegant cake with lots of space on the sides to add decorations
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Tap the pans on the counter to level the batter and then pop these into the oven and bake 23 minutes at 350 degrees Fahrenheit or 175 degrees
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Celsius. When the cakes springs back up when you poke it, the cakes are baked. Don't bake any longer
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than this or the cakes will dry out. Let them sit in the pans for five minutes to cool slightly and
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then turn over onto a wire rack and leave them for about two hours to cool. Meanwhile
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make the most delicious strawberry butter cream by mixing two cups of butter and six cups of powdered
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sugar or icing sugar using the lowest speed to prevent air bubbles in the butter cream Add three quarters of a cup of freeze strawberries blended into a fine powder and 1 to 2 tablespoons of milk to thin the butter cream out slightly so it spreads easily onto the cake
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Using freeze-dried strawberries instead of fresh strawberries gives you all the strawberry flavour
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without making the butter cream too runny. Once the cake layers have cooled
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spread a bit of buttercream onto a cake board or plate or platter to attach the first cake layer
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and hold it still while you frost it. pipe or spread some butter cream to cover the cake
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The smell as you're doing this is so good, with the two types of strawberry ingredients in the cake and also in the butter cream
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Yum. Lower the next cake layer down on top, lining it up straight
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Pipe or spread on some more butter cream and finish with the top layer, which I like to place upside down with the least crumbly side facing up
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Cover the whole cake with more strawberry buttercream, and since this isn't really a crumbly cake
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as long as you've added some milk to the buttercream to make it easily spreadable
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it will glide over the cake and you don't even need a crumb coat. My favourite way to decorate this rustic-style strawberry cake
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is to smooth the frosting slightly and then use the back of a spoon to add this gorgeous texture
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swishing the spoon around in little curves or arc shapes all over the sides
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and also the top of the cake. You can decorate this with fresh strawberries or freeze-dried strawberries or both
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I love the way freeze strawberries look and they won know leak any strawberry juices onto your cake If you want to decorate the cake with a theme using different colors and styles use the strawberry buttercream as a crumb coat
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and let it set in the fridge for about 30 minutes before adding different frosting on top
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And this way you'll have all of the flavor of the strawberry buttercream, but whatever unique decorations you like
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If you frosted the cake on a cake board, you can move it onto a platter or cake stand
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by putting it into the fridge for an hour or two to set the frosting and then slide a spatula underneath it to separate it from the board
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Spinning it all the way around and then lift the cake up and lower it down onto the cake stand
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I've used a bit of buttercream to attach the cake to this so that it doesn't slide around when I move it
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You can keep this cake in the fridge for a day or two before serving it, but take it out of the fridge at least two hours before you serve it
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so that the cake and buttercream warm up to room temperature and that's when it will taste the best
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The fresh and freeze-dried strawberries make the cake taste just as full of strawberry flavor as the butter cream, and it's just heavenly
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I hope you love this fresh strawberry cake as much as I do. You'll find this recipe and all of my other recipes and tutorials on British Girl Bakes.com
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And you'll also find my cake school there in the top menu, with online courses on hundreds of cake decorating techniques and designs
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I hope to see you there. Thanks for watching! The
