Fresh Strawberry Cake With Lemon Swiss Meringue Buttercream Recipes

EASY STRAWBERRY CAKE WITH SWISS MERINGUE BUTTERCREAM

Steps:

• Wash, clean, and hull the strawberries. Place them in a food processor and pulse until smooth. Pass it thru a sieve to remove seeds.
• Pour into a saucepan over medium heat. Cook until the strawberry puree has reduced to almost 1/3 of its original volume.Pro tip - Reducing the puree will concentrate the flavor with less liquid.
• Preheat the oven to 325°F / 165°C / Gas Mark 3.
• Grease and line 2× 6-inch baking pans with parchment paper. You can also double this recipe to make 2 x 8-inch round cakes.Pro tip - I am baking in 2 pans, so I can torte in half to make four. But, you can also use 3 x 6-inch round pans to make 3 layers. That way you don't have to torte.
• Dry ingredients - Combine the flour, baking powder, baking soda, and salt - set aside.
• In the bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy. Add the eggs, one at a time, making sure each is well incorporated. Pro tip - Adding eggs one at a time will prevent the batter from curdling.
• Next, add the flour mixture, sour cream, and strawberry puree in three batches making sure to scrape the sides of the bowl. Then, add the vanilla and strawberry extract and combine well.Pro tip - Do not overmix at this stage as we do not want to activate the gluten in our flour.
• Pour the batter into the two prepared baking pans and bake for 20 to 25 minutes on the middle rack or until a toothpick inserted in the center comes out clean. Pro tip - It is a great idea to use cake strips around my baking pans to prevent a dome. That way you don't lose much height on your layer cakes.
• Once baked, leave in the pan for no more than 10 minutes. Then, invert onto a cooling rack to cool completely. Pro tip - Always frost cakes only when they are completely cooled. Otherwise, the frosting will melt.
• Watch my video on how to make Swiss meringue buttercream.
• Place egg whites and sugar in the bowl of the stand mixer.Pro tip - Make sure the bowl is grease-free. Otherwise, the egg whites will not whip.
• Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).Pro tip - You don't need a thermometer, as long as all the sugar has completely melted your eggs are ready to use.
• Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.Pro tip - It is best to start whipping eggs at medium speed then increase speed as you go for the best meringue.
• Let the mixer continue to whip on medium-low speed until the mixer bowl feels cool to touch. Then, gradually add butter, one cube at a time, with the mixer at medium speed.Pro tip - It is VERY important that the meringue is cooled completely before you add the butter. Otherwise, you will have a soupy mess.
• Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla and strawberry extract. Combine well until everything is well combined.
• Watch this video showing how I level, torte, and fill the cakes.Pro tip - Make sure the cakes are completely cold. Otherwise, the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with.
• Using a bread knife or cake leveler, cut the domes off the cake layers. Then, divide each layer in half horizontally so you have four layers (2 x 2 = 4 layers).
• Brush each layer with the cooled simple syrup. Pro tip - To enhance the strawberry flavor you can add a few drops of strawberry extract or strawberry puree to simple syrup to make a strawberry syrup.
• Next, place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.
• Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Spread the remaining buttercream around and the top of the cake.Pro tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
• Divide the remaining buttercream in two. Add pink gel food color to one half. Put both colors of buttercream in a piping bag with a star piping tip nozzle.
• Pipe swirls around and top of the cake. These swirls are exactly what you would do on a cupcake just smaller in size. Decorate as desired.
• Enjoy!

VANILLA SPONGE CAKE WITH STRAWBERRY-MERINGUE BUTTERCREAM

Steps:

• Cake: Preheat oven to 325 degrees. Coat an 8-inch springform pan with cooking spray. Line sides with a 5-inch-high strip of parchment; coat parchment with cooking spray.
• Whisk together flour, 3/4 cup granulated sugar, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together butter, egg yolks, and milk to combine. Whisk flour mixture into butter mixture until smooth.
• Beat egg whites on medium-low speed until frothy, about 2 minutes. Add cream of tartar and vanilla and beat on medium-high until soft peaks form, 2 minutes more. Gradually add remaining 3/4 cup granulated sugar and beat until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to pan; gently smooth top with spatula.
• Bake until risen and golden brown, about 45 minutes. Reduce oven to 300 degrees and continue to bake until top springs back when lightly touched, about 35 minutes more. Transfer pan to a wire rack; let cool 10 minutes. Unlock pan and carefully lift to remove. Remove parchment and turn cake out onto rack, running a sharp knife between cake and pan bottom to release. Remove bottom and turn cake top-side up; let cool completely.
• Frosting: In a food processor, puree 1 pound strawberries with 1/2 cup granulated sugar until smooth. Transfer to a medium saucepan and bring to a boil, then reduce heat to medium and cook, stirring frequently, until darkened, thick, and syrupy, about 10 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (you should have 1 cup). Refrigerate, covered, until room temperature, about 1 hour (or transfer to a bowl set in an ice-water bath and stir occasionally until cool to the touch, about 10 minutes).
• Combine egg whites, remaining 1 1/4 cups granulated sugar, and salt in a heatproof standmixer bowl set over (not in) a pot of simmering water, whisking constantly until sugar is dissolved and mixture is warm. (It should feel completely smooth when rubbed between your fingertips.) Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, beat until stiff, glossy peaks form. Continue beating until bottom of bowl is cool to the touch, about 10 minutes.
• Reduce speed to medium-low and beat in butter, a few tablespoons at a time, until combined, scraping down bowl as needed. Slowly add strawberry puree and vanilla, beating until combined. (If buttercream appears curdled, increase speed to medium-high and beat until smooth.)
• Slice 1 pound strawberries lengthwise, 1/4 inch thick (you should have about 2 1/2 cups). Cut cake horizontally into 3 even layers with a serrated knife. Transfer bottom layer, cut-side up, to a cake plate or stand lined with parchment strips. Spread top evenly with 3/4 cup buttercream and half of sliced strawberries, overlapping berries to fit. Spread another 3/4 cup buttercream onto one side of center cake layer and place over first cake layer, frosted-side down. Press gently to adhere, being careful not to allow strawberries to slide out. Spread top with another 3/4 cup buttercream; top evenly with remaining sliced strawberries. Spread another 3/4 cup buttercream onto cut side of top cake layer; place on center cake, frosted-side down, pressing gently to adhere.
• Using a small offset metal spatula, spread remaining buttercream evenly over top and sides of cake. To create decorative sides, hold spatula vertically against cake and press one long side gently into frosting (do not go deeper than 1/4 inch, so you don't get down to cake), then pull spatula directly upward in one motion. Repeat around entire cake, then remove parchment strips. Top cake with remaining 1 pound strawberries, cutting some in half, if desired. Dust lightly with confectioners' sugar; serve. This cake is best assembled, kept at room temperature, and served the same day, but it can be refrigerated, uncovered, up to 1 day; bring to room temperature before serving.

STRAWBERRY MERINGUE BUTTERCREAM

Steps:

• In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
• Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
• Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

HOMEMADE STRAWBERRY CAKE

Steps:

• Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
• Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
• Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
• First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

FRESH STRAWBERRY CAKE WITH LEMON SWISS MERINGUE BUTTERCREAM

Steps:

• Slice the strawberries. You'll need 2 ½ cups roughly chopped for the sauce and the remaining to be diced for the cake.
• In a medium-sized saucepan, combine 2 ¼ cups sliced strawberries, 3 tablespoons of sugar, and 3 tablespoons of lemon juice. Cook over medium heat, stirring occasionally until reduced and slightly thickened, about 10 minutes. Remove from heat and cool completely.
• Preheat the oven to 350°F and generously grease and flour three 8-inch cake pans. I suggest lining the bottom with parchment paper.
• In a large mixing bowl, combine the butter and remaining sugar (2 ¼ cups). Beat on medium speed using the paddle attachment until the butter it is light and fluffy, scraping the bowl as needed. This should take about 5 minutes.
• Add the egg whites, one at a time, ensuring that each one is well mixed before adding the next. Add the vanilla extract together with the last egg white.
• Use a food processor to grind the freeze-dried strawberries into a fine powder.
• In a medium-sized bowl, combine the powdered strawberries with the flour, cake flour, baking powder, and salt. Gently whisk the ingredients together to combine.
• Next, slowly alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients. Beat on medium speed until all of the ingredients are just combined.
• In a small bowl, combine the remaining 2 ½ cups of strawberries with the remaining lemon juice (½ tablespoon). Stir to combine and then stir the strawberries into cake batter. At this time, you should also add the cooked strawberries as well. Turn the batter from the bottom to the top to ensure all of the ingredients are well combined.
• Bake at 350°F for 28-35 minutes. Test your cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. After 15-20 minutes, run a knife around the outside edge of the cake and gently remove from the pan. Allow the cakes to cool completely on a wire rack.
• Combine the sugar and egg whites in your stainless steel mixer bowl (or any heat proof bowl). Attached your candy thermometer to the side of the bowl.
• Set your bowl over top of a pot with water, just enough to cover the bottom of the pot. You do not want the water to boil and touch the bottom of your mixing bowl. Heat the water on medium to medium-low heat.
• Combine the sugar and egg whites and stir (using your greaseproof spatula) constantly until the mixture reaches 140° F. This is the most important part; you do not want to egg whites to cook. I have read that you can have it be anywhere between 120° F - 160° F. When it reaches 140° F, the sugar should be dissolved in the egg whites. You can test this by placing a drop on your fingertips and rubbing them together. The mixture should be completely smooth.
• Place the mixing bowl on your stand mixer. Using the wire whisk attachment, beat the egg whites. Start on low and increase the speed to medium after 2 minutes.
• Beat for another 3 minutes on medium. At this point, your frosting should have turned white as the egg whites are whipped and the body of the meringue starts to form.
• After 5 minutes, increase the speed to high. You will notice that as you increase the speed, the body of your meringue will also increase. It will start to look glossy as the peaks begin to form. Beat for another 5 minutes.
• After you have beat the meringue for a total of about 10 minutes, the bottom of your mixing bowl should be cooled completely. Your SMB should look kind of like whipped cream. Scrape down all sides and bottom of the bowl.
• Turn your mixer down to medium-low. Slowly add your butter, about 1 tablespoon at a time, ensuring it is mixed well after each addition. Once you have added all your butter. Mix for another minute and scrape down the sides of the bowl.
• Switch to the paddle attachment and continue beating on medium to allow all the air bubbles to escape. In about 2-3 minutes the frosting is smooth. Lastly, fold in the lemon zest.

FRESH STRAWBERRY CAKE WITH CREAM CHEESE SWISS MERINGUE BUTTERCREAM RECIPE - (4.5/5)

Steps:

• 1.Thaw frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard. 2.Place strawberries in a food processor or blender and puree. (You can use fresh strawberries if you don't have a stash of frozen strawberries in your freezer. Just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy. Place strawberries in a food processor or blender and puree.) 3.Reserve ¾ cup puree for the cake. Use leftover puree to fill the cake or fold into the frosting, if desired. 4.Preheat oven to 350 degrees and prepare two 8 or 9 inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination). 5.In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs. 6.Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to add food coloring if using and to scrape down the sides of the bowl and beat to combine. Divide the batter evenly among the pans and smooth tops. 7.Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).Prep time 15 mins Cook time 5 mins Total time 20 mins Author: Whisk Kid Recipe type: Dessert Serves: 10 Ingredients •3 (100g) egg whites •⅔ c (130g) sugar •10 Tbsp (142g) butter, cubed and at room temp •1 tsp vanilla •4 oz (113g) cream cheese, cubed and at room temp