Fresh Strawberry Cake with Cream Cheese Swiss Meringue Buttercream

Strawberry Cake from a blog - 4.8 out of 5 stars, 8 reviews

Yield: 1 serving ( Serving Size: 1/10 )
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Ingredients

  • 1 cup(s) See recipe in preparation

Preparation

  1. Fresh Strawberry Cake with Cream Cheese Swiss Meringue Buttercream

  2. Prep time

  3. 2 hours

  4. Cook time

  5. 30 mins

  6. Total time

  7. 2 hours 30 mins

  8. adapted from Confections of a Foodie Bride- http://www.jasonandshawnda.com/foodiebride/archives/1088

  9. Author: Oven Love

  10. Recipe type: Dessert

  11. Serves: 10

  12. Ingredients
  13. •24 oz frozen or very ripe fresh strawberries, hulled (if frozen, thawed)
  14. •1-2 tsp sugar (for fresh berries only)
  15. •¼ cup milk, at room temperature
  16. •6 large egg whites, room temperature
  17. •1 Tbsp vanilla extract
  18. •2¼ cup cake flour, sifted
  19. •1¾ cup sugar
  20. •4 tsp baking powder
  21. •1 tsp salt
  22. •12 Tbsp unsalted butter (1½ sticks), softened (not melted)
  23. •pink or red food coloring, preferably the gel type (optional)

  24. Instructions
  25. 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.
  26. 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.)
  27. 3.Reserve ¾ cup puree for the cake. Use leftover puree to fill the cake or fold into the frosting, if desired.
  28. 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).
  29. 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.
  30. 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.
  31. 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).

  32. Cream Cheese Swiss Meringue Buttercream
  33. Print

  34. Prep time

  35. 15 mins

  36. Cook time

  37. 5 mins

  38. Total time

  39. 20 mins

  40. Author: Whisk Kid

  41. Recipe type: Dessert

  42. Serves: 10

  43. Ingredients
  44. •3 (100g) egg whites
  45. •⅔ c (130g) sugar
  46. •10 Tbsp (142g) butter, cubed and at room temp
  47. •1 tsp vanilla
  48. •4 oz (113g) cream cheese, cubed and at room temp

  49. Instructions
  50. 1.In the base of a double boiler, bring water to a simmer. In the top bowl (or just a bowl to place over a pan of simmering water) combine the egg whites and sugar and whisk constantly until the mixture is hot to the touch (160F on a candy thermometer if you want to be completely accurate), about five minutes depending on the original temperature of the eggs. When the mixture has warmed sufficiently, pour it into the bowl of your stand mixer and whip on high speed until the bottom of the bowl is room temperature, ten to fifteen minutes. When the bowl is no longer warm, turn the mixer to medium-low and begin adding the butter piece by piece. Let each chunk incorporate completely before adding the next and don’t rush the process!
  51. 2.After all of the butter has been added, add the vanilla and turn the speed back to high. Whip for about 3 minutes or until the buttercream comes together. Turn the speed down to low and add the cream cheese, then mix on medium to fully incorporate.
November 2013

This recipe is a personal recipe added by MelissaStu and has not been tested or endorsed by MyRecipes.

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