Packed full of berry flavour and perfect for spring.
Today I am sharing my new favourite cake recipe. It’s pretty fitting to share a cake on your birthday right! Yep it’s my 26th birthday today! This year has gone so fast and I can’t believe I’m turing another year older. Twenty five was a huge year for me, I got married, was in a wedding, attended weddings, saw friends and family become Mamas for the first time, lost my Grandma, changed jobs twice, got asked to be a bridesmaid (again!), made the biggest purchase of my life (more to come on that!) and started this BLOG! This year was big! I’m heading into 26 more confident, wiser, more patient and ready to tackle anything life throws my way. I though it would be hard to say goodbye to this age since 25 was so great, but I’m actually ok with turning another year older. I’m grateful for my life and ready to see what the second half of my twenties has in store.
Now enough about me let’s talk cake! I made this cake with Mother’s day in mind, fun fact we always celebrate my birthday, my grandmas birthday (we’re birthday twins!) and mother’s day all at once. So cake is always the dessert of choice. My grandma was what inspired this pink cake! She loves pink and since mother’s day and her birthday get rolled into one I think she deserves a pink cake. She’s also turning 90 this year, so believe me when I say we are celebrating hard this weekend.
I made this cake a naked cake because I don’t like too much frosting. Plus the actual cake is quite sweet. Between the cake layers and strawberries you really dont need too much buttercream. So let’s break this thing down!
Cake Layers: The cake layers are strawberry flavoured. I use a strawberry purée to flavour the classic vanilla cake layer. This also tints the cake a slight pink colour which is a perfect compliment to the bright white frosting!
Filling: Fresh strawberries! Pretty self explanatory, but you can’t have a strawberry cake without it if you ask me!
Frosting: A classic vanilla frosting! This is always my go to frosting, it’s highly requested in my house! It goes well on just about everything including this cake.
Ok guys no excuses, this cake is almost as easy as a boxed one, but so much better! Make it for your Momma this Sunday or heck make it in honour of my birthday!! xo
Strawberry and Cream Naked Cake
Yields: 2 layer cake
Ingredients:
Cake Layers:
- 2 1/2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup Unsalted Butter, softened
- 1 3/4 cups White Sugar
- 5 Egg Whites
- 1/3 cup Sour Cream
- 2 tsp Vanilla Extract
- 1/2 cup Whole Milk
- 1 pound Strawberries
Filling:
- 10-12 Strawberries, sliced
Frosting:
- 1 cup Salted Butter
- 4 – 5 cups Confectioner’s Sugar
- 1/4 cup Half & Half (or whole milk)
- 2 tsp Vanilla Extract
Directions:
Cake Layers:
In a blender or food processor blend 1 pound of strawberries until smooth. Add blended strawberries to a small sauce pan over medium heat. Cook until the mixture reduces and starts to thicken slightly about 10-15 minutes. Allow to cool fully in the fridge for at least an hour, or overnight.
Pre heat the oven to 350°F. Grease and flour two 9 inch cake pans, set aside.
In a bowl whisk together flour, baking powder, baking soda and salt. Set aside. Add butter to the bowl of a stand mixer. Beat on high for 2-5 minutes until the butter is pale yellow or white in colour. Add sugar to the whipped butter. Mix on medium until fully combined. Add egg whites and whip on high until combined and fluffy. Add sour cream and vanilla mix on medium low until well combined.
Add half of the dry ingredients on low until just combined. Keeping the mixer on low slowly drizzle in half of the milk until combined. Repeat with the remaining flour and milk mixtures. Add strawberry purée to batter and mix on low until combined.
Pour batter into cake pans. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool in pans for 5 minutes before transferring to a cooling rack. Cool completely before assembling and icing.
Buttercream Frosting:
Add butter to the bowl of stand mixer. Whip on high for at least 5 minutes until pale in colour and light and fluffy. Add confectioners sugar on low until well mixed. Add vanilla and half and half to the bowl. Continue to whip on high until frosting is fluffy and is you desired consistency.
Filling & Assembly:
Trim tops of cake layers to level if necessary. Place cake layer on your cake plate or cake stand. Place about a cup of frosting on first cake layer. Spread slightly to cover. Cover frosting with layers of sliced strawberries. Place second cake layer on top. Cover the cake with the remaining frosting. Keeping most of the frosting on the top of the cake. Decorate with whole strawberries. Place in the fridge for an hour to set before serving.
Adapted from Sally’s Baking Addiction strawberry cake and buttercream frosting.
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