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Sweet Sofrito

Strawberry Layer Cake

A tall three-layer vanilla cake with white and pink buttercream, frosted pastel pink and topped with strawberries.

By Wanda Oyola 3 h 30 min Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A tall pastel pink strawberry layer cake with a slice cut out showing pink and white layers, topped with fresh strawberries and small white flowers, on a cake stand.

This tall, pretty cake is made for birthdays, showers and Mother's Day. Three tender vanilla layers are stacked with stripes of white vanilla buttercream and pink strawberry buttercream, so every slice shows pink and white bands. The outside is frosted in pastel pink and crowned with fresh strawberries and tiny white flowers.

The Thermomix® TM7™ grinds freeze-dried strawberries into a fine powder, which gives the buttercream a real strawberry flavor and a natural pink color without adding liquid. Then it mixes the batter for three 6 inch layers and beats a big batch of buttercream that you split into white and pink.

Made in the Thermomix® TM7™

Strawberry Layer Cake

Makes: 1 cake, 15 cm (6 in) wide, three layers (12 slices)

  • Prep1 h
  • Cook30 min
  • Total3 h 30 min
  • Serves12

Ingredients

Vanilla cake

White and pink buttercream

To decorate

Instructions

  1. Preheat the oven to 180°C (350°F). Butter three 15 cm (6 in) round cake pans and line the bottoms with parchment paper.
  2. Place the freeze-dried strawberries in the dry mixing bowl and grind 10 sec/speed 10. Wait for the dust to settle, then pour the powder into a small bowl and set it aside.
  3. Place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Scrape down the sides, add the eggs and vanilla and mix 30 sec/speed 4. Add the flour, baking powder, salt and milk and mix 15 sec/speed 4, scrape down and mix 5 sec/speed 4.
  4. Divide the batter evenly among the pans, about 380 g each, and bake in the oven for 25 to 30 minutes, until a toothpick comes out clean. Cool 10 minutes in the pans, turn out onto a rack and let cool completely, about 1 hour.
  5. Wash and dry the mixing bowl. Place the butter in it and mix 1 min/speed 4. Add the powdered sugar and salt and mix 30 sec/speed 3, then add the cream and vanilla and mix 1 min/speed 4, scraping down halfway. Move 200 g (3/4 cup) of white buttercream to a small bowl. Add the strawberry powder and a little coloring to the mixing bowl and mix 20 sec/speed 4.
  6. Level the tops of the cakes with a serrated knife. Set one layer on a cake stand, spread half of the white buttercream over it and then a layer of pink buttercream of the same thickness. Repeat with the second layer and finish with the third layer, cut side down.
  7. Spread a thin coat of pink buttercream over the whole cake to trap the crumbs and refrigerate 20 minutes. Cover with the rest of the pink buttercream, smooth the sides with a bench scraper and pipe small rosettes around the top edge and the base with a star tip.
  8. Just before serving, arrange the strawberry halves and the little white flowers on top.

Tips

  • Freeze-dried strawberries are in the dried fruit or snack aisle of most supermarkets. Grind them in a completely dry bowl, or the powder will clump.
  • Bake the layers a day ahead, wrap them well once cool and keep them in the refrigerator; cold layers are easier to stack and frost.
  • No 6 inch pans? Use two 20 cm (8 in) pans and bake 25 to 30 minutes; the cake will be wider and shorter, with one filling.
  • Keep the cake in the refrigerator up to 3 days and take it out 1 hour before serving, so the buttercream softens.

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