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Strawberry Heaven Cake: Recipe, Tips, and Delicious Variations

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

Description

Moist vanilla cake layers with homemade strawberry filling and silky Swiss meringue buttercream. Perfect for celebrations!

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (300ml) buttermilk
  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • ½ cup (100g) granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 6 large egg whites
  • 1 ½ cups (300g) granulated sugar
  • 1 ½ cups (3 sticks or 340g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh strawberries
  • Edible flowers
  • Strawberry jam (for crumb coat)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix!
  6. Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting.
  8. Prepare the Strawberries: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
  9. Cook the Strawberries: Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer (5-7 minutes).
  10. Thicken the Filling: In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to form a slurry. Pour the slurry into the strawberry mixture and stir constantly until the filling thickens (1-2 minutes).
  11. Cool the Filling: Remove from heat and let the strawberry filling cool completely before using.
  12. Combine Egg Whites and Sugar: In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the egg whites and granulated sugar. Make sure the bottom of the bowl doesn’t touch the water.
  13. Heat and Whisk: Whisk constantly until the sugar is completely dissolved and the mixture is hot to the touch. You should not feel any sugar granules when you rub a small amount between your fingers.
  14. Whip to Stiff Peaks: Remove the bowl from the heat and transfer the mixture to the bowl of your stand mixer fitted with the whisk attachment. Whip on high speed until stiff, glossy peaks form and the bowl is cool to the touch (5-10 minutes).
  15. Add Butter Gradually: With the mixer on medium speed, add the softened butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next. The mixture may look curdled at first, but keep mixing! It will eventually come together.
  16. Add Vanilla and Salt: Once all the butter is added, stir in the vanilla extract and a pinch of salt.
  17. Whip Until Smooth: Continue to whip the buttercream on medium-high speed until it is smooth, light, and fluffy (2-3 minutes).
  18. Level the Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them.
  19. Crumb Coat: Place one cake layer on a cake stand or serving plate. Spread a thin layer of strawberry jam over the top.
  20. Add Buttercream and Filling: Spread a layer of Swiss meringue buttercream over the jam. Then, spread a generous layer of the cooled strawberry filling over the buttercream.
  21. Repeat Layers: Place the second cake layer on top of the strawberry filling. Repeat the buttercream and strawberry filling layers.
  22. Top Layer: Place the final cake layer on top.
  23. Crumb Coat the Entire Cake: Spread a thin layer of Swiss meringue buttercream over the entire cake to seal in any crumbs. Chill the cake in the refrigerator for at least 30 minutes to allow the crumb coat to set.
  24. Final Frosting: Once the crumb coat is set, spread a final, thicker layer of Swiss meringue buttercream over the entire cake. Smooth the frosting with an offset spatula or cake smoother.
  25. Decorate: Decorate the cake with fresh strawberries, edible flowers, or any other decorations you like.
  26. Chill and Serve: Chill the cake in the refrigerator for at least 30 minutes before serving.

Notes

  • Make sure all ingredients are at room temperature unless otherwise specified. This helps with even mixing and a better cake texture.
  • Don’t overmix the cake batter, as this can lead to a tough cake. Mix until just combined.
  • Cool the cake layers completely before frosting to prevent the buttercream from melting.
  • The Swiss meringue buttercream may look curdled at first when adding the butter, but keep mixing, and it will come together.
  • Chilling the cake before serving helps the frosting set and makes it easier to slice.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes

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Find it online: https://recipesgrape.com/strawberry-heaven-cake/