Strawberry Cake with Strawberry Meringue Buttercream

This weekend was a busy one. One of my best friend’s sister was in town and it was her birthday. She loves strawberries and even though it’s the middle of winter, I decided to make her this strawberry cake with strawberry meringue buttercream. But with only two hours to bake in between lunch dates and shopping with the hubby, I whipped this cake up.

Strawberry Cake with Strawberry Meringue Buttercream

The cake was inspired by Martha Stewart’s strawberry cupcakes. I used the roses I made in my Wilton class this previous week. I used my favorite buttercream, Swiss Meringue buttercream! The Whisk Kid has a great step-by-step tutorial on how to make swiss meringue buttercream. It is daunting at first, but once you get the hang of it, it is a versatile frosting to work with. It pipes great on cupcakes and very easy to ice a cake with.

Strawberry Cake with Strawberry Meringue Buttercream

In the end, I was not very pleased with the rushed job, it could have looked prettier but the birthday girl was very happy and loved it!

strawberry cake
Yield: 1 9-inch round cake

Strawberry Cake with Strawberry Meringue Buttercream

Prep Time 45 minutes
Cook Time 25 minutes
Additional Time 20 minutes
Total Time 1 hour 30 minutes

Ingredients

FOR STRAWBERRY CAKE

  • 2 3/4 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 11/2 teaspoon pure vanilla extract
  • 1 cup whole milk, at room temperature
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 large egg white
  • food coloring (optional)
  • 2 cups finely chopped strawberries

FOR THE ORANGE SWISS MERINGUE BUTTERCREAM:

  • 5 large egg whites
  • 1 1/4 cup granulated sugar
  • 2 cups (4 sticks) unsalted butter, softened
  • 1/4 cup strawberry puree (to make this, cook down 1/2 cup fresh strawberries)

Instructions

FOR THE CAKE:

  1. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans (or 3 8-inch round cake pans) with baking spray and line with parchment paper. Grease parchment paper.
  2. In a large bowl, sift (please do!) together with the flours, baking powder, and salt. In a large mixing cup, whisk together the whole milk and vanilla extract.
  3. In the bowl of an electric mixer, cream the butter and sugar together over medium speed until light and creamy, about 3-5 minutes.
  4. Beat in the eggs and egg white, one at a time, scraping down the bowl after each addition.
  5. If you are using food coloring, add in 3-4 drops of food coloring.
  6. Reduce speed to low. Alternately add in the flour and milk mixture, starting and ending with the flour. Mix well after each addition.
  7. Gently fold in the diced strawberries into the batter.
  8. Divide batter into the prepared pans.
  9. Bake cakes until a toothpick inserted into the center come out clean, about 25 minutes.
  10. Let cakes cool in the pan for 10 minutes before turning onto a wire rack. Cool completely.

FOR THE SWISS MERINGUE BUTTERCREAM

  1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
  2. With an electric mixer on medium speed, whisk egg white mixture 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of the bowl), about 6 minutes.
  3. Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Keep beating until the buttercream comes together (IT WILL). Beat in strawberry puree until smooth and silky.
  4. Use immediately or store in an airtight container in the fridge for up to a week.

TO ASSEMBLE:

  1. Level the cakes if needed.
  2. Onto a cake stand, place the first layer of cake. Evenly spread about 1/2 cup buttercream on top. Top with the rest of the strawberry compote. Add the top layer of cake with the top of the cake down. Crumb coat the cake with a thin layer of buttercream.
  3. Then spread the icing evenly and frost the cake. Decorate as desired with fresh strawberries.
  4. The cake will store in an airtight container at room temperature for up to 3 days or refrigerated.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!