Springtime Strawberry Cake

Springtime Strawberry Cake |Arcadian Botanica

It’s the end of March, and spring is showing its colors. It’s so glorious and quite possibly my favorite season. Each day something new is blooming – first the daffodils, then the tulip magnolias, then the cherry trees and redbuds, all unfolding like a much anticipated story. And no matter how many times I’ve seen a cherry tree blossom, I’m still in awe of its beauty.

Cherry Blossoms | Arcadian Botanica

My go-to strawberry cake had to be the first bake to welcome spring. It’s a vanilla cake graced with a little bit of strawberry flavor, and the light pink frosting is a whipped cream cheese also with a natural strawberry flavor. I use Frontier Co-Op strawberry flavor because it’s all-natural with no additives or alcohol and tastes just like the real thing. The ganache topping is a little something extra, and if you like chocolate-covered strawberries, then this cake will knock your socks off. It’s divine, if I must say so myself. I had so much shooting this cake as well – it’s so whimsical that I half-expected every woodland creature and fairy to join me for a springtime garden party (I read too many fairytales as a child 😀 ) Even sans the fantastical creatures, I think you’ll enjoy the whimsy of this cake.

Take a look at the process!

Springtime Strawberry Cake |Arcadian Botanica

Springtime Strawberry Cake |Arcadian Botanica

Springtime Strawberry Cake |Arcadian Botanica

Springtime Strawberry Cake |Arcadian Botanica

Springtime Strawberry Cake |Arcadian Botanica

Springtime Strawberry Cake |Arcadian Botanica

Springtime Strawberry Cake |Arcadian Botanica

Springtime Strawberry Cake |Arcadian Botanica

Springtime Strawberry Cake |Arcadian Botanica

Springtime Strawberry Cake |Arcadian Botanica

Springtime Strawberry Cake

Ingredients

    For the Strawberry Cake
  • 1 cup (2 sticks) butter
  • 2-1/4 cups granulated sugar
  • 4 eggs, lightly beaten
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups full fat buttermilk
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon natural strawberry extract
  • For the Strawberry Frosting
  • 2 packages of cream cheese (16 oz.)
  • 1/2 cup (1 stick) salted butter
  • 4 cups powdered sugar
  • 1 cup heavy cream
  • 1-1/2 teaspoon natural strawberry extract
  • A few drops of pink food coloring
  • For the Fresh Strawberry Filling
  • 8 large strawberries, diced
  • For the Ganache Topping
  • 8 oz. semi-sweet baker's chocolate
  • 1/4 cup heavy cream
  • Decoration
  • 7 fresh strawberries
  • Flowers (preferably edible - if inedible, make sure to remove before serving)

Instructions

    For the Strawberry Cake
  1. Preheat the oven to 350F.
  2. Grease and lightly flour 2, 9-inch cake tins that are 2 inches deep.
  3. In a large mixing bowl, cream the butter and sugar. Mix in the lightly beaten eggs.
  4. In a large bowl, sift together the flour, baking soda, and salt. Set aside.
  5. Combine the buttermilk, vanilla, and strawberry extract in a large measuring cup.
  6. Alternately add the dry ingredients and wet ingredients into the mixing bowl, starting and ending with the dry flour mixture.
  7. Pour batter into cake tins. Bake for 30-35 minutes until the tops are golden.
  8. Allow to cool completely before removing from tins. Wrap in plastic wrap and place in freezer for several hours until firm - this makes the cakes easier to level, trim, and frost.
  9. Remove from freezer when ready to frost. Level and trim the edges. **I trim the cake to 8 inches using a plate as a guide.
  10. For the Strawberry Frosting
  11. Mix the cream cheese and butter until soft and smooth.
  12. Mix in the powdered sugar one cup at a time.
  13. In a separate bowl, whip the heavy cream until it is stiff.
  14. Fold the whipped cream into the the butter and cream cheese mixture.
  15. Add the strawberry extract and pink food coloring.
  16. For the Filling
  17. Take one-third of the frosting and spread on the bottom cake.
  18. Take the diced strawberries and sprinkle across the frosting layer.
  19. Place the second cake on top.
  20. Use the other two-thirds of frosting to frost the outside of the cake.
  21. Chill for 30 minutes in refrigerator.
  22. For the Ganache Topping
  23. In a double boiler, melt the chocolate until smooth.
  24. Stir in heavy cream.
  25. Take the chilled cake and pour the ganache over the cake. Use a spatula to guide the ganache down the sides of the cake.
  26. For the Decoration
  27. Cut the tops off of 7 strawberries and place them cut-side down on the cake in a circular arrangement.
  28. Scatter small flowers around the strawberries and in the middle of the cake.
http://www.arcadianash.com/cookery/springtime-strawberry-cake/

One thought on “Springtime Strawberry Cake

  1. Kristen

    This sounds wonderful!

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