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Perfect Strawberry Rose Layer Cake Recipe with Easy Buttercream Flowers Tutorial

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A light and fluffy strawberry layer cake with fresh strawberry puree and decorated with easy-to-make buttercream flowers, perfect for special occasions or everyday celebrations.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 1 cup (150g) fresh strawberries, pureed
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tbsp heavy cream
  • 1 tsp pure vanilla extract (for buttercream)
  • Pink and green gel food coloring (optional)
  • Fresh strawberries, sliced (for layering and garnish)
  • ½ cup strawberry jam or preserves (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Fold gently after each addition.
  6. Fold in fresh strawberry puree.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. For buttercream, beat softened butter until creamy. Gradually add powdered sugar alternating with heavy cream. Add vanilla extract and beat until fluffy.
  11. Divide buttercream into two bowls and tint one pink and the other green with gel food coloring.
  12. Fill piping bags fitted with petal tip #104 and leaf tip #352. Practice piping on parchment paper.
  13. Place one cake layer on serving plate. Spread a thin layer of strawberry jam (optional) and a layer of buttercream. Add sliced fresh strawberries.
  14. Top with second cake layer and crumb coat entire cake with thin buttercream layer. Chill for 20 minutes.
  15. Apply final thick layer of buttercream. Pipe roses and leaves around edges and center to decorate.

Notes

[‘Use room temperature ingredients for smoother batter and even crumb.’, ‘Beat butter and sugar thoroughly to trap air for a light cake.’, ‘Alternate adding dry and wet ingredients to avoid overmixing.’, ‘Test cake doneness with a toothpick; moist crumbs but no wet batter is perfect.’, ‘Chill crumb coat before final frosting for smoother finish.’, ‘Practice piping buttercream flowers on parchment before decorating cake.’, ‘If no piping tips, spread buttercream with offset spatula and decorate with fresh strawberries or edible flowers.’, ‘Keep buttercream cool while decorating to prevent melting.’, ‘Frozen strawberries can be used for puree if thawed and drained well.’, ‘Store leftover cake covered in refrigerator up to 4 days; bring to room temperature before serving.’, ‘Cake layers can be baked up to 2 days ahead and stored wrapped at room temperature or refrigerated.’]

Nutrition

Keywords: strawberry cake, buttercream flowers, layer cake, easy cake recipe, spring dessert, birthday cake, homemade cake

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