Strawberry Cake

My mom’s 60th birthday is today.  My family and I had an amazing celebration this weekend which ended with this cake.  Yep, THIS strawberry cake.  

strawberry cake

I went back and forth on what kind of cake to bake for my mom’s party.  I leaned towards something strawberry flavored pretty early because my mom loves the color pink.  I wanted this cake to be super cute since my mom deserves nothing less so I tried (operative word is “tried”) a pink ombre’ design.  The layers and buttercream turned out pretty decent for my first try.   I definitely know how to improve my techniques next time.

strawberry cake

 I selected The Brown Betty Cookbook’s Strawberry Letter recipe to try.  

strawberry cake
 Photo courtesy of Brown Betty Dessert Boutique
 

This cake had a wonderful dense pound cake texture and a lovely strawberry flavor.  It did take me a while to make the cake because I had to work with the food coloring of each layer but it was well worth the extra effort.

strawberry cake


My mom and family really loved the cake!   We had an amazing birthday celebration for the most important woman in my life.  

 
To my mom, you are the most gorgeous, flyest, most giving, loving and kind friend in my life.   I will always cherish you, and I thank God for you everyday!  Happy Birthday! You make 60 look DAMN good.  Excuse my french mommy!  Love you!!

strawberry cake

 Strawberry Letter- adapted from The Brown Betty Cookbook

Ingredients
For the Cake
Nonstick cooking spray with flour
16 ounces frozen strawberries, thawed
1 1/2 teaspoons fresh lemon juice
4 cups cake flour
1 3/4 teaspoons baking powder
3/4 teaspoon regular salt
4 sticks (2 cups) unsalted butter, at room temperature
3 cups granulated sugar
6 large eggs
2 large egg yolks
1 1/2 teaspoons strawberry liqeuer
1/4 teaspoon red food coloring
1/4 cup whole milk

For the Buttercream 
16 ounces frozen strawberries, thawed
1 1/2 teaspoons fresh lemon juice
4 ounces Philadelphia cream cheese, at room temperature
1 teaspoon strawberry liqueur
2 sticks (1 cup) unsalted butter, at room temperature
Pinch of regular salt
10 ounces ( 1 1/2 cups) confectioners’ sugar

Directions
For the Cake
1. Preheat the oven to 350 degrees F.  Coat three 9-inch round cake pans with nonstick cooking spray.
2. Mash the strawberries through a strainer over a measuring cup until you get 1 cup of juice.  Reserve the mashed strawberries.  Add the 1 cup of juice to a saucepan.  Bring to a boil and cook until reduced to 1/4 cup.

3.   Using a food processor, pulse the reserved mashed strawberries until they are finely chopped.  Add the reduced strawberry juice and lemon juice to the chopped strawberries and pulse until blended.  Set aside.
4.  In a medium bowl, whisk together the flour, baking powder and salt.
5.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy and then add the sugar on low speed until smooth.  Add the eggs and egg yolks, 1 at a time, beating until blended.  Add 3/4 cup of the strawberry puree, the liqueur, and the red food coloring to the batter and beat until incorporated.
6.  Reduce the mixer speed to low and alternately add the flour mixture, 1 cup at a time, and teh milk, 2 tablespoons at a time, to the butter mixture, beating until smooth.
7.  Divide the batter equally among the prepared pans and bake until a wooden pick inserted into the middle comes out clean, 30 to 35 minutes.  Let the cakes cool in the pans for 10 minutes before turning them out onto a wire track to cool completely.

8.  To assemble and frost the cakes, place 1 cake layer, bottom-side up, on a cake plate.  Use an offset spatula to spread 1 cup of the buttercream on top.  Add the second cake layer, bottom-side down, and spread 1 cup of the buttercream on top.  Top with the third cake layer, bottom-side up.  Frost the top and sides of the cake with the remaining buttercream. 

For the Buttercream
1. Mash the strawberries through a strainer over a measuring cup until you get 1 cup of juice.  Reserve the mashed strawberries.  Add the 1 cup of juice to a saucepan.  Bring to a boil and cook until reduced to 1/4 cup.
2.  Using a food processor, pulse the reserved mashed strawberries until they are finely chopped.  Add the reduced strawberry juice and lemon juice to the chopped strawberries and pulse until blended.  Set aside.
3.  In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and strawberry liqueur on medium speed until soft.  Add the butter and salt and beat until light and fluffy, scraping the bowl as necessary, about 3 minutes.  Reduce the mixer speed to low, add 1/3 cup of the strawberry puree’ to the butter mixture, and beat until just blended.
4.  Gradually beat in the confectioner’s sugar, scraping the bowl occasionally, until well blended.  Increase the mixer speed to high and beat until the buttercream is fluffy, about 1 minute.  Refrigerate until ready to use.

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Comments

  1. A very Happy Birthday to your beautiful mom! (You’re both gorgeous!) :D

    This strawberry cake looks lovely! I’m not brave enough to attempt the ombre look…yet. :)

  2. Happy Birthday to your mom!! :D That is a really really pretty cake!

  3. What a wonderful mother and thank you for sharing the memories and recipe, can’t wait to make it!

  4. Thank you for sharing your Mom and your recipe. You, your Mom and your cake – all gorgeous! I am a new follower visiting from Linkedin.

  5. These recipes all look fantastic, but this strawberry birthday cake is sinful. I am stopping by from “The Butter Dish.” Savannah http://www.hammocktracks.com

  6. Hi

    May I ask how much is one cup of cake flour in grams? how much is one cup of butter in grams… etc etc,…. do you have a conversion for metric system? as in Australia, we dont use volume.. by the way, the cake looks lovely!

    Thanks!

  7. hi your cake looks delicious but i was wondering, you said to use 3/4 cup of the strawberry puree, but it was not mentioned about what do you with the remaining 1/4 cup.

    Thanks

    • Hi there, I totally understand how that can be confusing. I received the recipe from Brown Betty Cookbook. If you would like, you can use the remaining 1/4 cup in your frosting so you won’t have to take too long to make the puree again. Thanks so much for stopping by and let me know how it turns out!

  8. I share a birthday with your mom, so in our honor, this will be my cake of choice this year. I will let you know what I think. Thanks,Jocelyn.

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