If you love strawberry cake, you need to try this version that creates a strawberry swirl effect on the inside of the cake! It adds a fun, beautiful touch that sets it apart from other strawberry cake recipes.
Why yes, I know that it’s the middle of winter. But guess what? I made this strawberry swirl dream cake entirely from frozen strawberries!
Frozen fruits and vegetables are a wonderful thing. They might not be quite as exciting as beautiful fresh produce from the market but there’s no way I’d give up berries all year long.
Do you like that pretty petal effect I created with the frosting?
You can find a step-by-step tutorial on how to create the effect over at The Hungry Housewife (her cake looks so perfect next to mine! I need to keep practicing).
I’ve developed this cake for California Strawberries and I want to pass along a really fun Valentine’s Day contest they’re hosting at the moment!
They’re currently looking for the most romantic California Strawberries food photo and the winner will receive a $250 Amazon gift card! To enter, head over to California Strawberries and upload a photo (you’ve taken yourself) of a strawberry dish or dessert that has romantic appeal by Monday February 11, 2013.
Looking For Layer Cake Tips?
Be sure to check out this article on how to make a perfect layer cake. If you’ve never prepared a meringue buttercream before, check out my more in-depth recipe for Italian Meringue Buttercream Frosting as well as my Buttercream Basics article!
Strawberry Swirl Dream Cake
Ingredients
For the Cake:
- 1/4 cup strawberry puree, room temperature (made from frozen strawberries, see below)
- 1 cup half-and-half, room temperature (or 1/2 cup cream + 1/2 cup whole milk)
- 1 1/2 tablespoon pure vanilla extract
- 2 tablespoons pulp-free orange juice, preferably fresh squeezed
- 10 ounces all-purpose flour (see notes)
- 3 ounces cornstarch (see notes)
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- zest of 2 oranges, about 2 tablespoons
- 12 ounces granulated sugar (see notes)
- 8 ounces unsalted butter, softened
- 4 eggs, room temperature
- 3-4 drops red food coloring
For the Buttercream
- 16 ounces granulated sugar
- 1/2 cup water
- 1 teaspoon corn syrup
- 6 large egg whites
- 20 ounces unsalted butter, cubed at at room temperature
- 1/2 cup strawberry puree
- 1 1/2 tablespoon pulp-free orange juice, preferably fresh squeezed
- optional: 1-2 drops red food coloring
Instructions
Prepare the strawberry swirl cake:
- To make puree, place a handful of strawberries in a blender and puree on high speed until smooth. Divide the mixture into 1/4 cup for the cake and 1/2 cup for the buttercream.
- Preheat the oven to 350 degrees F. Prepare 3 8-inch cake pans. My method is to spray a small amount of baking spray in the bottom of each pan, then line each with parchment rounds. You can use butter and flour instead, but don't grease the sides with either method. Set aside.
- In a medium bowl, combine the puree, half-and-half, vanilla, and orange juice. In a separate large bowl, whisk together the flour, cornstarch, baking powder, salt and zest. Break up any clumps of zest by hand.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy, 3-5 minutes. Scrape down the sides of the bowl. Turn down the speed to low and add the eggs, one at a time, scraping down the side of the bowl after each egg.
- Swiftly alternate between adding the wet and dry ingredients, beginning and ending with the dry. Scrape down the bowl one more time.
- Divide the mixture in half. In one bowl, add a few drops of red food coloring and mix well (gel food coloring works best). Divide the 2 mixtures between the 3 cake pans, adding large dollops of each color without mixing. Use a teaspoon to draw swirls in the batter (a figure 8 motion works well). Be careful not to over-swirl or the result will be a pale pink cake. Give the pans a gentle shake to help disperse the batter evenly.
- Bake for 22-25 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool for several minutes in the pan. Carefully invert them onto a cooling rack or onto cardboard cake rounds lined with parchment. Allow the cakes to cool completely. Once cool, they can be wrapped in plastic and stored at room temperature for two days, the refrigerator for five days, or the freezer for several months.
Prepare the strawberry buttercream:
- Add sugar, water and corn syrup (if using) to a medium saucepan; do not stir. Cover, and turn the heat to high.
- While the sugar is coming to a simmer, whisk the eggs on high in a stand mixer with the whisk attachment. Remove the cover from the sauce pot after some steam has formed. Cook the sugar to the soft boil stage, 235-240 degrees F.
- Turn the mixer speed down to medium and slowly pour the syrup down the side of the bowl. Once the syrup is incorporated, turn the speed up to high and allow the meringue to continue forming a stiff peak.
- Mix on high speed until the meringue reaches room temperature. Once the meringue reaches room temperature, slowly begin incorporating the butter. Next, slowly add the strawberry puree, orange juice and food coloring.
Cake Assembly:
- Place the first layer of cake on a revolving cake stand. Remove the parchment paper.
- Spread approximately one cup of buttercream on the cake and spread it around evenly with an offset spatula. Add more buttercream as needed to reached the desired thickness.
- Repeat with the second layer.
- Place the 3rd layer on top. Frost with a thin layer of buttercream. Use an offset spatula to apply a thin layer of frosting to the sides, taking care to make sure the top and sides are even. Chill in the refrigerator for at least 30 minutes to set this first layer of buttercream.
- Cover the entire cake with a final layer of frosting in a decorative pattern.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Olga @ MangoTomato says
oh em gee! the cake looks GORGEOUS! And what a pretty color. Would you like to deliver a piece to me for lunch? :)
Jennifer Farley says
I’m always offering leftovers! This whole thing was available for YOU. YOU just to take a journey to Bethesda, a.k.a. the other end of the universe :D
Jessica @ Burlap and Butter Knives says
This looks great!
Your frosting looks great, it takes time, no one is perfect at first.
When I iced my first cake 15+years ago, I threw it ACROSS the room… and the turntable… :-/ There is hope for you yet, I promise! :-)
Jennifer Farley says
The is a patience to this art. I’m sure if I did it everyday I’d be really good at it but I go months in between baking layer cakes. Same with decorative cookies.
Stephanie @ Girl Versus Dough says
This looks MAGICAL. I have a soft spot for strawberry cakes because I have them every year for my birthday. :) So, um, pretty sure I’m going to have to make this ASAP!
Jennifer Farley says
There’s just something about strawberry cake! It’s one of my favorites as well :)
cathy @ Noble Pig says
This is totally gorgeous…!!! Who cares that it’s winter. And what a cool contest…need to look through my photos!!
Jennifer Farley says
Thanks, Cathy! Isn’t it a great contest? They run them pretty regularly and the prizes are always very generous!
carrie @ Bakeaholic mama says
OH MY GOD> This is so pretty and I bet it tastes even better.
Jennifer Farley says
It tasted pretty darn good! I wish we were neighbors so I could have brought you some. I made my friends come get all but once slice. The slice in the photo was all mine :D
Laura (Tutti Dolci) says
Hello, gorgeous! This cake looks positively dreamy, a perfect name!
Jennifer Farley says
Thanks, Laura!
Carol | a cup of mascarpone says
So romantic and beautiful for the strawberry contest…good luck, Laura! …and I think you did a great job on your petal decorating!
Carol | a cup of mascarpone says
Sorry Jen, I typed Laura instead of Jen, seeing Laura’s comment above mine! :) Either way…it’s beautiful!
Jennifer Farley says
Ha, I’ve done the same thing!
Stephie @ Eat Your Heart Out says
So pretty! And I love that you can use frozen berries
Jennifer Farley says
Thank you! I’ve been on a frozen cherry kick for the past week. SOOOO good in smoothies!
Anna @ Crunchy Creamy Sweet says
Wow! Jen, this cake looks amazing! I love the piping and and the styling. Swoon!
Jennifer Farley says
Thank you so much, Anna!
Grubarazzi (@Grubarazzi) says
What a perfect color! I love this.
Jennifer Farley says
Thank you!
Little Kitchie says
PERFECT cake for Valentine’s day!!! This is such a happy cake to see in the middle of winter!
Jennifer Farley says
Thanks! I figured it was a good choice for the holiday :)
Tanya says
This is such a pretty cake. My husbands birthday is very close to valentines day so maybe Ill make this for his birthday cake and we can have the leftovers on valentines day. That way I will only have to make one cake instead of two.
Jennifer Farley says
I think that sounds like a fabulous idea!
natalie says
this is possibly the prettiest cake that i have seen IN MY WHOLE LIFE!!
Jennifer Farley says
oh wow, thank you so much, natalie!
Chung-Ah | Damn Delicious says
Wow, Jen – this cake is just stunning! You are totally inspiring me to get into cakes – although I can’t decorate them!
Jennifer Farley says
Thanks, Chung-Ah! Cake decorating is definitely an art for that takes practice. I only practice like twice a year which is why my lines aren’t even. But it’s fun!