This week I have the ultimate strawberry cake tutorial to share with you. If you’re looking for a summery, fruity themed cake, this cake has it all. The cake itself is strawberry flavoured with the yummiest strawberry buttercream, there are strawberries on the board, a giant fondant strawberry on the front and the cake is finished off with the new strawberry themed sprinkles by Happy Sprinkles.
Click below to watch the tutorial ⇩ and scroll down for the recipe.
The Strawberry Cake
With the theme for this cake being strawberries I knew I had to make it a strawberry sponge cake. The cake was a 6 inch sponge cake, 4 layers in height. I flavoured the sponge with strawberry flavouring and added some diced strawberry pieces by Lio Licious. The strawberry pieces are freeze dried so they are packed with flavour but don’t add any liquid into the cake that you sometimes get with fruit. I then coloured the cakes pink with some pink food gel.
The cake was based on my vanilla sponge cake recipe, but I added 25% more of the ingredients to make it a little taller for the strawberry on the front.
The recipe I used for the strawberry cake was:
15oz / 425g – Self Raising Flour
15oz / 425g – Butter
15oz / 425g – Caster Sugar
5 medium eggs
1.5 tbsp Strawberry Flavouring
15g – Freeze dried diced strawberry
Colour Splash Raspberry Food gel
This was split into 2x 6inch cake tins and baked at 170 degrees Celsius for 1 hour.
The recipe I used for the buttercream was:
500g – Butter
1kg – Icing Sugar
1.5 tbsp Freeze dried strawberry powder ( or as much as you would like to create the flavour & colour you want)
2 tbsp milk
In the video you will see that I added strawberry powder into the buttercream to make the pretty pinky / red colour and to add the most amazing flavour. I also loved that you could see tiny flex of strawberry in the buttercream too. You can use strawberry powder in the cake itself but I have found it turns a little brown when baked and wasn’t as strong in the sponge as the flavouring. But for buttercream there is honestly nothing better.
Giant Strawberry & The Strawberry Cake Board
I absolutely loved creating the giant strawberry and painting the strawberry cake board.
The strawberry on the front is made from fondant, with a small amount of tylos powder added just to firm it up a little. You will see in the tutorial when the colour was added and the confectioners glaze to give it the shine of a strawberry it really came to life. I used 110g of fondant for the main part of the strawberry, but it can be made in any size, you could even add it as a topper on the top of your cake.
I have to admit I think the board is my favourite part of this cake. I used the strawberry shape from the SweetStamp Tutti Frutti element set and embossed the pattern around the edge of the board. I then filed in the shapes with edible paint. It took a little while, but I think it was the perfect addition to this cake. As well as the strawberry you can also get watermelon, lemon, orange, apples, cherries and a banana cake in the set, so its perfect for any fruity themed cake. I used them on the cake board but you can also use the shapes on the side of a fondant cover cake too.
Sweet Stamp have kindly given me a 10% off voucher code, to give to all of you, if you purchase from their website. That includes the element sets and the brushes I was using, plus anything else you like on their website!
To receive the 10% off all you need to do is visit their website sweetstamp.online and enter the code ‘CAKESBYLYNZ’ at the checkout!
The Sprinkles
So these sprinkles were the inspiration behind the whole cake. When I saw the new ‘very strawberry’ sprinkles from Happy Sprinkles I just knew I had to create a strawberry themed cake for them to go onto. I added in some of their red choco balls as I had added so much red onto the cake, so this was to tie it all together.
If you want to get your hands on some Happy Sprinkles they have also kindly given me a 10% off discount code for me to share with you.
To receive 10% off Happy Sprinkles all you need to do is visit their website www.happysprinkles.com or The Cake Decorating Company and enter the code HAPPYLYNZ10 at the checkout! (This code can not be combined with any other discounts)
I absolutely loved making this cake and I hope you enjoy the tutorial, and will be able to use some of the elements of this cake in your own cake decorating.
Plus if you haven’t already you can subscribe to my YouTube channel for more Free cake decorating video tutorials.
Tools I used
I have put a list below showing all the tools that I used throughout this video or if you would like to see all my favourite cake decorating tools just click here: https://www.amazon.co.uk/shop/cakesbylynz
Happy Sprinkles very Strawberry mix: https://bit.ly/3gQGPr3 (Use ‘Happylynz10’ for 10% off)
Happy Sprinkles Red Med choco balls: https://bit.ly/3h2RAFM (Use ‘Happylynz10’ for 10% off)
Happy Sprinkles Tutti Fruity: https://bit.ly/3vUIrEB (Use ‘Happylynz10’ for 10% off)
Happy Sprinkles Lemon Pie: https://bit.ly/2SoPdEM (Use ‘Happylynz10’ for 10% off)
Lio Licious Diced Strawberry: https://amzn.to/3xMZVE0
Lio Licious Strawberry Powder: https://amzn.to/3wVtbIJ
Sweetstamp – Tutti Frutti Element Set: https://bit.ly/3xUjBGq (Use ‘CAKESBYLYNZ’ for 10% off)
Sweetstamp – Brush Set: https://bit.ly/359bZmc (Use ‘CAKESBYLYNZ’ for 10% off)
Sweetstamp – Pickup Pad Round: https://bit.ly/353NDtK (Use ‘CAKESBYLYNZ’ for 10% off)
6 inch cake tins (similar): https://amzn.to/31ZbIBt
Colour Splash raspberry food gel: https://amzn.to/3vUkzkZ
Ganache plates / Acrylic disks: https://tidd.ly/3ysf5j7
Offset spatula (small): https://amzn.to/2yD7btn
Turntable: https://amzn.to/35u3QJB
PME Cake Smoother 10inch: https://amzn.to/35pYiRm
Glass Cutting Board (similar): https://amzn.to/3u8t7E3
PME mini pallet knife: https://amzn.to/2RgLOXW
Non slip mats: https://amzn.to/3t4VstP
Rolling Pin: https://tidd.ly/3iapf22
Renshaw Fondant (White): https://amzn.to/2W8s2N5
Modelling tools: https://amzn.to/3A0DFsf
Edible glue: http://amzn.to/2iYkZXm
Piping bags I use: http://amzn.to/2xqeDlM
1m Piping Tip: https://amzn.to/2SpUzQa
Confectioners Glaze: https://amzn.to/3dfXguK
EdibleArt White Paint: https://bit.ly/3gZAmZM
~ Please note that the links above are affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~
Strawberry Cake Recipe
Ingredients
For the 6 inch cake
- 425 g Self Raising Flour 15oz
- 425 g Room temperature Butter or baking spread 15oz
- 425 g Caster Sugar 15oz
- 5 medium eggs
- 1.5 tbsp Strawberry Flavouring
- 15 g Freeze dried diced strawberry
- Colour Splash Raspberry Food gel
For the buttercream
- 500 g Room Temperature Salted Butter
- 1 kg Icing Sugar
- 1.5 tbsp Freeze dried strawberry powder
- 2 tbsp milk
Instructions
To make the cake
- Sift your self raising flour into a mixing bowl and add the caster sugar, eggs, butter, strawberry flavouring and your freeze dried diced strawberries. Using a stand mixer or hand whisk mix this up until all combined.
- This step is optional, but to make it look more like a strawberry cake, add a small amount of pink gel colour and mix it through.
- Prepare your 2x 6 inch cake tins, by running a small amount of butter around the sides, dusting over some flour, making sure to remove any excess. Add a circle of parchment paper to the bottom. This will stop your cakes sticking to the side. Divide your mixture between the 2 cake tins.
- Bake your cakes in a preheated oven at 170 degrees Celsius for 1 hour.
- Once baked poke with a cocktail stick or skewer into the center. If it comes out clean then the cakes are baked all the way through.
- Leave your cakes to cool on a wire rack.
- Once cooled, level the cakes using a serrated knife. Also take off the caramelisation from around the edge to reveal the pink colour. Divide your cake layers into 2, giving you 4 layers in total.
For the buttercream
- To make the American buttercream sift the icing sugar into your mixing bowl. Then add the room temperature butter (make sure you are using real butter and not spread, as this would make it too soft) and milk.
- Mix the sugar and butter on a high speed for around 5 minutes, until smooth and creamy.
- You can then add the freeze dried strawberry powder. Add more or less, depending on your desired flavour.
- You can then use the buttercream to fill and decorate your cake. Watch the video to see how to I decorated the cake with a fondant strawberry on the front!
Plus why not save this tutorial for later and pin it to Pinterest
