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Strawberry Butter Cake

June 1, 2009

~ Mary ~

Oh Boy this cake delivered! It truly lives up to it’s looks!  The perfect celebration cake to ring in summer and Stephanie’s birthday.

Another winner from Sky High Cakes with a couple of my own additions.  It’s a mighty one too – weighing in at 10 pounds 5 ounces! It’s got a strawberry mousse filling, a cream cheese frosting and a strawberry coulis with Gran Marnier glaze on each layer.  I don’t think I’ll add the glaze next time – it kind of got lost.

I like to get all my pieces and parts made beforehand and assemble the cake the day of.  It makes life and entertaining much easier.  There are a couple items you can do well in advance and freeze:

The Cake – it’s dense and moist and no harm will come to it as long as you double wrap! I wrap in saran and put it in a ziploc.  A cold cake is much easier to assemble.

The Pureed Strawberries (need about 4 Cups) No recipe – just hull about 2 qts of strawberries and puree in blender.

The Frosting– Basic Cream Cheese frosting – just bring it to room temp to frost the cake.

You can make the Strawberry Mousse the day before.

Strawberry Butter Cake

Adapted from Sky High Cakes:

Preheat the oven to 350.  Butter and flour three 8″ round cake pans.

In mixing bowl combine:

4 1/4 Cups Flour

3 Cups Sugar

1 Tbsp & 2 tsp Baking Powder

3/4 tsp Salt

Mix on low speed for 30 seconds then add:

3 Sticks Softened Butter

1 1/4 Cups Strawberry Puree

Mix to blend then raise the speed to medium and beat to light and fluffy – about 3 minutes.

In another bowl whisk together:

10 Egg Whites

2/3 Cup Milk

In three separate addtions add to cake batter.  Blend after each addition until incorporated and wipe down sides of bowl.

Pour into prepared pans – about 1# 9oz per pan.

Bake for about 30 minutes.

Strawberry Mousse

With an electric mixer and cold bowl beat:

1 Cup Heavy Whipping Cream

1/4 Cup Sugar

Set aside in fridge.

In a non-reactive bowl heat to warm:

1/2 Cup Strawberry Puree

Dissolve in puree:

1 1/2 pkgs Unflavored Geletin

Set aside to cool.

In another bowl mix together:

1 Cup Plain Yogurt

1/2 Cup Sugar

1 1/2 Cups more  Strawberry Puree

When geletined puree is cool mix in too then fold in the heavy whipping cream.  I stored this in a ziploc bag overnight and it got nice and firm which is good for this dense cake – there was no slipping around of the layers when assembling.

Cream Cheese Frosting

With an electric mixer beat together equal parts:

Cream Cheese and Butter

Add desired amounts of:

Sugar and Vanilla

Beat until light and fluffy.

For this cake I used about 4 Cups of frosting.  I usually make extra because it freezes well and I hate not having enough frosting mid-way through assembling a cake.

14 Comments leave one →
  1. pat permalink
    June 2, 2009 10:03 am

    This cake is georgeous!!!
    You always have loved cakes. On this one, you’ve outdone yourself. I wish I could have a piece right now!

  2. June 17, 2009 1:09 pm

    Oh my! This looks and sounds amazing!

  3. June 20, 2009 11:41 am

    What an amazing cake!!!!! I wish I could have a slice. =) Thanks for sharing.

  4. June 23, 2009 8:32 pm

    I am not a sweet eater at ALL. I don’t crave it and rarely, if ever eat sweets. However, I think your cake is not only visually beautiful but you cannot go wrong with…*hello* butter AND strawberries!

  5. July 14, 2009 8:58 pm

    Wow. Looks super awesome. Nice decorating! Tall cakes look so impressive : )
    Thanks for sharing.

  6. July 20, 2009 5:41 pm

    this is SO gorgeous, do you mind if i use this pic for the new food blog i started, with a link back to you?

  7. Jasmine Bright permalink
    April 11, 2010 5:52 pm

    Sorry for opening up an old post but this looks (and smells) great!

    I’m in the process of making this right now! I had to do everything by hand, no mixer, no blender (used a potato masher on the strawberries.) But there was a huge strawberry sale at my neighborhood grocery store, so i couldn’t resist.

    I’d be happy if it comes out half as nice looking as yours, becasue yours is really quite lovely.


    • foododelmundo permalink
      April 11, 2010 8:50 pm

      Well I hope it went well! Do come back here and let me know what you thought. ~Mary

  8. mel permalink
    August 1, 2010 11:32 pm

    I work at a restaurant and one of our guests brought this cake for her sister’s birthday. All of the servers were eyeing this cake it looked soooo good. After we sung happy birthday I couldn’t help but ask for a piece. This is the best cake I have ever eaten. Thanks for sharing!

    • foododelmundo permalink
      August 2, 2010 5:11 am

      How sweet of you to say! Now you’ll have to get busy and make one for yourself 😉

  9. megan permalink
    April 15, 2011 12:28 pm

    I’m in the process of making this cake right now :)….I’ve baked the cakes and when I get back from work i’ll be doing the frosting, mousse and assembling!!!

    But I had a question. Is it 1 1/2 ounces of gelatin or 1 1/2 packages? Because I bought a small box yesterday with four packages in it, but the box says one ounce so I’m kinda confused :/

    Please let me know soon if you get this today. I would really love for this cake to come out as beautiful as yours 🙂

    • foododelmundo permalink
      April 15, 2011 6:43 pm

      So sorry! I hope I got to you in time. You’re going to love this cake, I need to make it again, it’s been too long. Enjoy Megan!

      • Megan permalink
        April 15, 2011 10:06 pm

        You caught me in time 🙂

        ’bout to run to the store for some more strawberries….seems that they’ve disappeared while i was away!! lol

        I’ll let you know how everyone likes it!


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