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Strawberry Birthday Cake: The Ultimate Recipe and Decorating Guide

  • Total Time: 240 minutes
  • Yield: 12-16 servings 1x

Description

A delightful three-layer strawberry cake with homemade strawberry filling and creamy vanilla buttercream frosting. Perfect for birthdays or any special occasion!

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup strawberry puree (from about 1 pound fresh strawberries)
  • 1/4 cup vegetable oil
  • Pink food coloring (optional, for a more vibrant color)
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Fresh strawberries, for garnish
  • Sprinkles
  • Edible glitter

Instructions

  1. In a medium saucepan, combine the sliced strawberries and 1/2 cup of granulated sugar. Stir gently to coat the strawberries. Let this mixture sit for about 15-20 minutes. This allows the strawberries to macerate and release their juices, creating a more flavorful filling.
  2. Place the saucepan over medium heat. Bring the strawberry mixture to a simmer, stirring occasionally. As the strawberries heat up, they will release more juice.
  3. In a small bowl, whisk together the cornstarch and water until smooth. This slurry will help thicken the strawberry filling. Make sure there are no lumps in the slurry.
  4. Slowly pour the cornstarch slurry into the simmering strawberry mixture, stirring constantly. Continue to cook for 1-2 minutes, or until the filling has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
  5. Remove the saucepan from the heat and stir in the lemon juice. The lemon juice brightens the flavor of the strawberries and adds a touch of acidity.
  6. Transfer the strawberry filling to a bowl and let it cool completely. You can speed up the cooling process by placing the bowl in the refrigerator. Make sure the filling is completely cool before assembling the cake, otherwise it will melt the frosting.
  7. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. You can also line the bottoms of the pans with parchment paper rounds for easy removal. This will prevent the cakes from sticking to the pans.
  8. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed throughout the flour, which is crucial for a light and fluffy cake.
  9. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Creaming the butter and sugar incorporates air into the mixture, which contributes to the cake’s texture.
  10. Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
  11. In a small bowl, whisk together the buttermilk, strawberry puree, and vegetable oil. Gradually add the wet ingredients to the dry ingredients, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
  12. If you want a more vibrant pink color, add a few drops of pink food coloring to the batter and mix until evenly colored.
  13. Divide the batter evenly among the prepared cake pans. Use a kitchen scale to ensure that each pan has the same amount of batter, which will help the cakes bake evenly.
  14. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 25 minutes.
  15. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting them.
  16. In a large bowl, cream the softened butter until smooth and fluffy. This usually takes about 3-5 minutes with an electric mixer.
  17. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere.
  18. Add the heavy cream, vanilla extract, and salt. Beat until the frosting is light and fluffy. If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If the frosting is too thin, add a little more powdered sugar.
  19. Continue to whip the frosting for another 2-3 minutes to make it extra light and airy.
  20. If the cakes have domed on top, use a serrated knife to level them. This will ensure that the cake is stable and that the layers are even.
  21. Place one cake layer on a serving plate or cake stand.
  22. Spread a generous layer of vanilla buttercream frosting over the first cake layer. Then, spread a layer of the cooled strawberry filling over the frosting.
  23. Carefully place the second cake layer on top of the filling.
  24. Repeat the frosting and filling process with the second layer. Spread a layer of vanilla buttercream frosting, followed by a layer of strawberry filling.
  25. Place the final cake layer on top.
  26. Apply a thin layer of vanilla buttercream frosting over the entire cake. This is called a crumb coat and it helps to seal in any loose crumbs. Refrigerate the cake for 30 minutes to allow the crumb coat to set.
  27. Apply a final, thicker layer of vanilla buttercream frosting over the entire cake. Smooth the frosting with a spatula or cake smoother.
  28. Decorate the cake with fresh strawberries, sprinkles, edible glitter, or any other decorations you like. Get creative and have fun!
  29. Refrigerate the cake for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld together.
  30. Slice and serve the strawberry birthday cake. Enjoy!

Notes

  • Make sure all ingredients are at room temperature for best results, especially the butter and eggs.
  • Don’t overmix the cake batter, as this can lead to a tough cake.
  • Cool the cake layers completely before frosting to prevent the frosting from melting.
  • The strawberry filling can be made a day ahead and stored in the refrigerator.
  • Adjust the amount of pink food coloring to achieve your desired shade of pink.
  • For a more intense strawberry flavor, add a teaspoon of strawberry extract to the cake batter.
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes

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Find it online: https://recipefantastic.com/strawberry-birthday-cake/