Strawberry Wedding Cake
Strawberry Wedding Cake is a light, moist dessert featuring layers of vanilla or almond cake, fresh strawberries, and rich buttercream frosting. Often adorned with more strawberries on top, this cake combines sweet and fruity flavors, making it a popular choice for spring or summer weddings.
Equipment
- Two 8-inch round cake pans
- Hand mixer or stand mixer
- Large mixing bowls
- Spatula
- Cooling rack
- Cake leveler (optional)
- Piping bags (for decoration)
- Offset spatula
- Knife (for slicing strawberries)
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup fresh strawberries finely chopped
For the Strawberry Filling:
- 2 cups fresh strawberries chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch optional, for thicker filling
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries pureed
- 2 tbsp heavy cream
- Pinch of salt
For Decoration:
- Fresh strawberries halved or whole
- Edible flowers
- Fresh mint leaves
Instructions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Stir in the vanilla extract. Gradually add the dry ingredients alternately with milk, starting and ending with the flour mixture.
- Gently fold in the chopped strawberries.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Strawberry Filling:
- In a saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the strawberries release their juice.
- If you want a thicker filling, stir in the cornstarch dissolved in a little water and cook for another 2 minutes. Let the mixture cool.
Make the Frosting:
- Beat the butter with powdered sugar and vanilla extract until smooth and fluffy.
- Add the pureed strawberries, heavy cream, and a pinch of salt. Mix until well combined.
Assemble the Cake:
- Once the cakes have cooled, slice each cake in half horizontally to create four layers.
- Spread a layer of strawberry filling on the first cake layer, then top with frosting.
- Repeat with the remaining layers, finishing with a layer of frosting on top.
Decorate:
- Garnish with fresh strawberries, edible flowers, and mint leaves. Serve and enjoy!