This Strawberry Cake features the easiest, best white cake you'll ever make teamed with an easy to make American buttercream that actually tastes like a strawberry party in your mouth. The cake comes from my post From 1 Recipe Comes Multiple Cake Layers. It's truly the only cake recipe you'll need for white, yellow, chocolate, marble or citrus layers.
Whip up a cloud of cream and you're almost done. Of course, I include make ahead steps for your convenience.
The key to the strawberry buttercream is freeze dried strawberries--the kind they sent into space with the astronauts. They form a powder in the processor and are added to the mixing bowl with the rest of the ingredients. That's it. Pretty neat, isn't it?
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Why You'll Love this Recipe
- It's easy - everybody likes easy. So easy, I designed this as a zoom class where I wanted to give people a reliable, tested, approachable, go-to recipe.
- The white cake is a high ratio cake which, after you gather the ingredients has two basic steps before you bake it. It's actually faster than a box cake to make - and way better tasting.
- Much of this cake can be made ahead. The layers can be made and frozen or better yet, they can be filled and frozen. Thaw, covered, overnight in the refrigerator and finish with whipped cream. The entire cake, including the whipped cream finish can also be frozen and thawed in the fridge.
- In any case, it's best to make it a day ahead for the freeze dried strawberries to obtain their maximum strawberry taste.
Recipe Ingredients
White Cake
BACK ROW: Cake flour, milk, granulated sugar
MIDDLE ROW: Unsalted Butter, egg whites
FRONT ROW: Almond extract, baking powder, vanilla extract, salt
Strawberry Buttercream
BACK ROW: Powdered sugar, red food coloring, freeze dried strawberries
MIDDLE ROW: Unsalted Butter
FRONT ROW: Milk, almond extract
Amaretto Wash
LEFT TO RIGHT: Water, amaretto, granulated sugar
Whipped Cream Frosting
LEFT TO RIGHT: Powdered sugar, vanilla, heavy cream
- Cake Flour is important to the texture and moisture of the baked cake. I don't have a substitute for cake flour.
- Freeze Dried Strawberries provide the real taste of strawberries where jam or other attempts to flavor the buttercream don't.
- Red Food Coloring is recommended because the buttercream can look off color if it is not added. I recommend gel food colors because they don't add additional liquid to the recipe. It takes a lot more liquid to obtain a good looking red than it does gel coloring.
- Heavy Cream is used for its ability to stay intact and not water out as regular whipping cream can. It can also withstand freezing and thawing with no stabalizer.
Be sure to see the recipe card below for the full ingredients list & instructions!
Step by Step Instructions
White Cake
Step 1. Combine ¼ cup milk, egg whites, vanilla and almond extracts.
Step 2. Whisk the ingredients together and set aside.
Step 3. Place the dry ingredients in a mixing bowl.
Step 4. Add the butter and remaining milk to the dry ingredients. Mix until the ingredients are moistened and come together.
Step 5. Beat on medium for 1 ½ minutes.
Step 6. Add ⅓ of the liquid.
Step 7. Beat on medium for 30 seconds. Repeat twice more.
Step 8. The finished batter is smooth, velvety, and fairly thick. Divide the batter between the two pans.
Step 9. The two baked layers with golden tops.
Amaretto Wash
Step 1. Combine the water and sugar in a small saucepan and bring to a boil. Boil for 1 minute.
Step 2. Add the amaretto and cool.
Strawberry Buttercream
Step 1. Remove the package of dessicate from the strawberries if there is one. Place half of the strawberries and powdered sugar in the processor bowl.
Step 2. The strawberries and powdered sugar are processed together to a fine powder. Repeat with the second half of the ingredients.
Step 3. All of the ingredients for the buttercream are place in a mixing bowl and mixed on low to combine.
Step 4. The speed is raised to medium and the buttercream is whipped until very light. Red food coloring is added near the end.
Whipped Cream Finish
Step 1. Place the cold cream, powdered sugar and vanilla in a mixing bowl.
Step 2. Start whipping the cream on medium or lower until it starts to thicken. Raise the speed somewhat and beat until medium peaks form.
Assembly
Step 1. Turn the layers over and brush each bottom with half the syrup.
Step 2. Flip the second layer over so the washed side is on the bottom. Spread the buttercream evenly over the top of the layer.
Step 3. Flip the remaining layer over and place it washed side down on top of the filling.
Step 4. One third of the whipped cream is set aside for the decoration.
Step 5. Using two-thirds of the remaining whipped cream, cover the sides of the cake. Place the remainder on top of the cake. Spread it out evenly.
Step 6. Either smooth the sides of the cake with a metal spatula or use the cake comb above to finish them.
Step 7. To use the cake comb, select the widest edge and lightly run it along the side of the cake. Remove the excess cream as necessary.
Step 8. Make a channel on the bottom of the cake by placing a metal spatula between the bottom of the cake and the cake board. Remove the cream that is attached to the board to clear a space.
Step 9. Place a spatula underneath each side of the cake. At the shop I called these "lifter-uppers". After the cake is transferred, pull the spatulas out, pressing them down against the surface.
Step 10. To finish the cake, fit a pastry bag with a ½" open star pastry tip. Fill it with the reserved whipped cream and pipe a wreath around the top of the cake.
Recipe FAQ's
Certainly not. Just smooth the sides and place fresh strawberries around the edge of the cake for a decorative finish.
The high ration cake is the easiest, fastest way to make a cake where the butter and sugar are creamed. However, every creamed cake cannot be made this way. For a high ratio cake, the weight of the sugar has to match or exceed the weight of the flour for this to work, hence the name, high ratio.
Cake flour has a very low protein count so it makes a very tender product such as cakes, scones, biscuits, etc. When adding any flour to a cake, it should be done on low speed to keep from activating the gluten and toughening the cake layers. Removing a couple of tablespoons of flour per cup and substituting cornstarch is often suggested as a substitute if using all-purpose flour. But that doesn't really solve the problem because all-purpose flour has more protein and nothing can reduce that.
Yes. When heavy cream is used for whipping, it doesn't require any stabilization. No gelatin, no cornstarch mixture - nothing. At the bakery, we never stabilized the heavy cream for anything including finishing cakes. The cakes were also frozen and thawed under refrigeration with no deleterious effects.
Storage and Make Ahead
- The cake layers can be made six weeks ahead if well wrapped and frozen.
- The filled cake can be frozen also, well wrapped for six weeks or so.
- If there is room in the freezer, the entire cake can be made and frozen for a couple of weeks. Thaw in the refrigerator at least overnight.
- Let the cake sit out for an hour or so to let the filling soften.
Expert Tips
- If you want to see if other cakes can be mixed as high ratio cakes, It is important to remember that a cup of granulated sugar or brown sugar is 200 grams or 7 ounces, all-purpose flour is 140 grams or 5 ounces and cake flour is 125 grams or about 4 ¾ ounces. The flours are unsifted when weighed.
- Gel colors are preferred to liquid food coloring. It takes more liquid coloring to obtain the same color as gel coloring and adds liquid to the medium which may or may not make a difference.
- Either 2% or whole milk can be used.
- To obtain flat layers of cake both the recipe and the cake pan prep is important. For more information, see Cake Pan Prep or How to Get a Flat Cake Layer.
Other Luscious Strawberry Recipes to Enjoy
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Strawberry Cake - A Little Slice of Heaven
Equipment
- Food Processor
- Mixer
- 2 9x2 inch round cake pans
- Cake comb, optional
- Piping bag and ½" pastry tip, optional
Ingredients
White Cake
- 4 large egg whites (128 grams or 4 ½ ounces)
- 1 cup milk
- 1 ½ teaspoon almond extract*
- 1 teaspoon vanilla extract
- 3 cups sifted cake flour (300 grams or 10 ½ ounces)
- 1 ½ cups sugar (300 grams or 10 ½ ounces)
- 1 tablespoon + 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened (170 grams or 6 ounces or 1 ½ sticks)
Strawberry Cake Buttercream
- ½ cup freeze dried strawberries (35 grams or 1.2 ounces)
- 1 ¾ cups powdered sugar (200 grams or 7 ounces)
- ½ cup unsalted butter, softened (114 grams, 4 ounces or 1 stick)
- ½ teaspoon almond extract
- 3 to 4 tablespoons milk
- Red Food Coloring as needed
Amaretto Wash
- ⅓ cup water
- ¼ cup granulated sugar (50 grams or 1 ¾ ounces)
- 3 tablespoons Amaretto or any almond liqueur*
Whipped Cream Frosting
- 2 ½ cups heavy cream
- ¾ cup unsifted powdered sugar (95 grams or about 3 ¼ ounces)
- 1 teaspoon vanilla
Assembly of the Strawberry Cake
- 2 layers white cake
- Strawberry Buttercream
- Amaretto Wash
- Whipped Cream Frosting
- Fresh Strawberries, optional
Instructions
White Cake:
- *The flavoring can be 2 teaspoons almond extract, 2 teaspoons vanilla extract, half vanilla and half almond extracts as you please.
- **Note - If you are measuring by cups and not weight the flour measurement calls for you to sift before measuring. Place a 1 cup dry measure on wax or parchment paper. Sift the flour into the cup until it is overflowing. Using a metal spatula, sweep off the excess flour. Repeat 2 more times.
- Preheat the oven to 350°F. Line two 9×2” round cake pans with parchment. Spray the center only of each paper.
- In a bowl, lightly combine the egg whites, ¼ cup milk, almond extract and vanilla. Set aside.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining ¾ cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium and beat for 1 ½ minutes. The batter will be thick and luxurious. Gradually add the egg mixture in thirds, beating about 30 seconds each time.
- Divide the dough between the two prepared pans (about 555 grams or 19 ⅓ ounces each).
- Bake for 20 to 22 minutes until a tester comes out clean. They will be lightly golden brown on top.
Strawberry Cake Buttercream:
- Place the strawberries in a blender or food processor. Blend or process until all the strawberries are powdered.
- Place the strawberries, powdered sugar, butter and almond extract in a mixing bowl. Add 3 tablespoons of the milk. Mix on low until blended; turn the mixer on medium high and beat several minutes, scraping often, to increase the volume and lighten the buttercream.
- Add the additional milk, a bit at a time if needed to facilitate the mixing. Add the red food coloring as needed to get a pleasing color.
- It is important to frost the cake several hours before serving as the strawberry buttercream needs time to develop its flavor. But when it does it is beyond wonderful!
Amaretto Wash:
- *If not using the Amaretto, increase the water by 3 tablespoons and add 1 teaspoon almond extract off heat. Follow the directions below.
- Combine the water and sugar in a small pan. Bring to a boil. Wash down the sides with a pastry brush dipped in cold water. Boil for 1 minute. Remove from the heat and stir in the Amaretto. Cool.
Whipped Cream Frosting
- Combine all in the bowl of a mixer. Mix on medium until it begins to thicken and then raise to high and beat until fairly stiff.
Assembly of the Strawberry Cake
- Turn the layers upside down and brush each layer with half of the Amaretto Wash. Spread the Strawberry Buttercream on one layer and set the second layer washed side down on top of the buttercream. Reserve about ⅓ of the whipped cream frosting. Set aside for decorating.
- Apply about ⅔ of the remaining Whipped Cream Frosting to the side of the cake. Finish the top with the remaining ⅓ of the cream. Comb the sides if desired. Fit a pastry bag with a ½” tip and pipe swirls around the top edge of the cake with the reserved whipped cream. Store in the refrigerator.
Notes
- The white cake is a high ratio cake which, after you gather the ingredients has two basic steps before you bake it. It's actually faster than a box cake to make - and way better tasting.
- Much of this cake can be made ahead. The layers can be made and frozen or better yet, they can be filled and frozen. Thaw, covered, overnight in the refrigerator and finish with whipped cream. The entire cake, including the whipped cream finish can also be frozen and thawed in the fridge.
- In any case, it's best to make it a day ahead for the freeze dried strawberries to obtain their maximum strawberry taste.
- If you want to see if other cakes can be mixed as high ratio cakes, It is important to remember that a cup of granulated sugar or brown sugar is 200 grams or 7 ounces, all-purpose flour is 140 grams or 5 ounces and cake flour is 125 grams or about 4 ¾ ounces. The flours are unsifted when weighed.
- Gel colors are preferred to liquid food coloring. It takes more liquid coloring to obtain the same color as gel coloring and adds liquid to the medium which may or may not make a difference.
- Either 2% or whole milk can be used.To obtain flat layers of cake both the recipe and the cake pan prep is important. For more information, see Cake Pan Prep or How to Get a Flat Cake Layer.
Disclaimer
This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Nutrition
Donna L says
I also made this for Mother's Day and it was a hit! The white cake was moist, tender, and had a lovely flavor. The strawberry buttercream was delicious and I am already thinking of trying this technique with other flavors of freeze dried fruit.
Thank you Helen for the very clear directions with pictures of each stage and the thorough explanations of each step. As an intermediate level baker I find your detail and clarity to be very reassuring particularly in unfamiliar recipes.
Helen S Fletcher says
Hi Donna, Thank you so much for this lovely note. It truly makes me so happy to share what I know and know it is helping others.
Michael DeLorenzo says
I made this for Mother's day for my wife and our family, and it turned out wonderful. Using Target freeze dried strawberries I didn't see a need to brighten the color further. Thanks for this recipe and all the others I have made.
hfletcher says
Hi Michael, what a thoughtful gift on Mother's day. I have a hunch that one company packages a lot of freeze dried strawberries.
Glad your family enjoyed it.
Kemi says
Hi Helen, this seems like the perfect mother's day cake. I had in mind to make your coconut cream cake. The chiffon cake and on the ingredients it says non fat dry milk. Can I substitute that with just dry whole milk? Thanks
hfletcher says
Hi Kemi, yes that should be fine. The Coconut Cream was one of our best sellers. A wonderful classic cake with tons of coconut.
Carol L deSousa says
Hi Helen
I love cakes made like this. I would like to add fresh strawberries someplace besides on top. Where do you suggest? Will you be offering more online classes?
Thanks
Carol
hfletcher says
Hi Carol, I replied via email before I got to the comment page. If you didn't receive the email, let me know
ellent124 says
thank you! Sounds fab!
Ellen Witscher Trovillion says
Thanks. So a little confused—one 1.5 oz pkg or 1.5 pkgs—you need 2.25 oz?
hfletcher says
One.
ellent124 says
for the buttercream what size is a package? it specifies only 1 1/2 pkg. freeze dried strawberries. Can you tell us in oz or grams please?
hfletcher says
Thanks Ellen, I corrected the copy. In the text above I mention a 1.5 ounce package but left it out in the directions.
Hillary says
Can you clarify weighing the flour before sifting or after sifting? Earlier in the recipe you say that you weigh the flour before sifting but in the actual recipe you say to weigh the flour after sifting.
Peter Gordon says
The purpose of weighing is to eliminate the potential error of measuring by volume. The weight stays the same before or after sifting. Therefore, it doesn't matter if using weight if you sift before or after. Note that sifting also aerates the flour along with eliminating clumps so you do want to sift it.
hfletcher says
I understand that Peter. But some people don't weigh their ingredients and it does make a difference of almost an ounce per cup if you measure by
volume. I write for people who do and don't weigh.
Peter Gordon says
Helen; I never doubted that you understood perfectly. Greatly enjoy reading your newsletter and look forward to it.
hfletcher says
Hi Peter, After I posted that comment, I worried it sounded snarky and I certainly didn't mean it as such. I read your comment before I got to Hillary's. Thanks for the kind words.
hfletcher says
Hi Hillary - The unsifted flour reference at the top of the article is because a high ratio cake requires an equal or larger amount of sugar, by weight, to flour. This reference is to high ratio cakes in general and not to this particular recipe. I recommend sifting cake flour because it clumps up and the clumps don't always smooth out which is why the recipe says to sift it first.. A cup of unsifted cake flour weighs 125 grams but a cup of sifted cake flour weighs 100 grams so you can see there is almost an ounce difference between the two. However, if you're weighing the flour it doesn't matter - it only matters if you are measuring by volume.
sallybr says
what a wonderful coincidence! This weekend I made high-ratio cakes (3 layers of 8 inch) because in a moment of lunacy I accepted the task of making a very special cake for a colleague - high school graduation of her 16yo daughter. Color scheme is pink and gold (sigh). Anyway my recipe has about the same ratios, but it is bigger - I increased it further by 50% to bake 3 cakes instead of 2, and one of them sunk slightly in the center - I am wondering if making too large a batch prevents thorough mixing. Becauase I could not deal with the sunken creature, I baked another batch, smaller, and then they turned out all perfect. I need to have the cake ready Friday evening, and needless to say I am in permanent hyperventilation mode.... but I will decorate it with pink and gold macarons, so that's exciting! (sorry for the long comment)....
it is true, the batter is luscious to work with, I am totally into high-ratio cakes now. Very easy too
hfletcher says
Hi Sally, it is interesting you had the sinking in the center problem. I have had it sink slightly on occasion but usually not. No idea why. The original recipe is from Rose Levy Beranbaum so maybe we should ask her. What do you think?
sallybr says
yes!!!!! if you have access to her - I follow her on IG, but the few instances in which I tried contacting her she never replied back, so I am not sure she would...