This Roasted Strawberry Cake has three layers of soft strawberry cake filled and frosted with strawberry mascarpone buttercream. It’s the perfect cake to serve at any gathering.
This strawberry cake has been years in the making. After many many failed attempt I finally had success.
I was on the phone to my sister when I cut the cake saw that perfect crumb. I screamed so loudly, she thought I had hurt myself.
What makes this strawberry cake different?
The cake is made with a roasted strawberry reduction. Roasting the strawberries intensifies their flavour and makes them sweet. The roasted strawberries then pureed and then reduced until it looks like a tomato sauce. Reducing the puree removes liquid and ensures there is a more concentrated strawberry flavour.
Let's get into the ingredients for the Strawberry Cake
Strawberries: You can roast either frozen or fresh strawberries. If using frozen, thaw before roasting. Sprinkle with granulated sugar before roasting. Puree the strawberries and puree to cook off to make a more concentrated strawberry flavour.
Sugar: Granulated or caster sugar adds sweetness and moisture.
Butter: Unsalted butter adds flavour to the cake.
Oil: Makes the cake moist.
Egg Whites: Keeps the cake light and fluffy.
Cake flour: The lower protein content of cake flour makes a softer, fluffier cake.
Baking powder and soda: Both leavening agents gives the cake it’s rise.
Salt: Enhances the flavour.
Buttermilk: Adds moisture to the cake. It also aids the cake to rise.
Butter: Unsalted butter gives a buttery flavour and ensures the buttercream has a nice creamy texture.
Mascarpone: Adds a rich creaminess to the buttercream.
Icing sugar: Sweetens the buttercream.
Freeze-dried Strawberry powder: Adds amazing flavour and lovely pink colour to the buttercream.
Vanilla Extract: Adds flavour.
Salt: Balances the sweetness.
How to make the Strawberry Reduction
Preheat oven to 180°C and line a baking tray with baking paper or a silicone baking mat.
Wash the strawberries and remove the stem and leaves from them. Pat the strawberries dry with a paper towel.
Cut the strawberries in half. Add a tablespoon of sugar to a bowl, add in strawberries and toss to cost.
Spread the strawberries over a baking tray and bake for 20 minutes.
Add the berries and juice to a blender and puree.
Simmer the puree in a saucepan over medium heat until reduced to half, 15 – 20 minutes.
How to make the Strawberry Cake
In a large bowl, sift together flour, baking powder, soda and salt.
To the bowl of a stand mixer, add in butter, oil and sugar and beat until light and creamy, for 7 minutes.
Mix together strawberry reduction, buttermilk and if desired add a few drops of pink gel colouring. Set aside.
Scrape down the side of the bowl and add in egg whites and vanilla. Beat until well combined.
With the speed on low, alternatively add flour mixture and strawberry mixture in three batches. Begin and end with flour mixture.
Divide the batter between 3 six- inch cake pans. Bake for 25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Leave the cakes to cool in the cake pan for 10 minutes before inverting onto a wire rack to cool completely.
In the bowl of your stand mixer, beat room temperature butter until smooth.
Slowly add icing sugar one cup at a time and beat well until combined. Add mascarpone cheese and beat for 5 minutes.
Finally add freeze dried strawberry powder and beat until combined.
For more cake recipes, check these out:
Roasted Strawberry Cake
- 400 grams fresh or frozen strawberries
- 2 tablespoons granulated sugar
- 260 grams (2 cups + 4 teaspoons) cake flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 120 grams unsalted butter, room temperature
- 3 tablespoons vegetable oil
- 200 grams (1 cup) granulated or caster sugar
- 3 large egg whites
- 2 teaspoons vanilla extract
- 120 ml (½ cup) strawberry reduction
- 120 ml buttermilk
Strawberry Mascarpone Buttercream
- 250 grams (1 cup) unsalted, room temperature
- 300 grams sifted icing sugar
- 170 grams (6 oz) mascarpone cheese, room temperature
- 1 tsp vanilla extract
- pinch of salt
- freeze dried strawberry powder
- Preheat oven to 180°C and line a baking tray with baking paper or a silicone baking mat.
- Wash the strawberries and remove the stem and leaves from them. Pat the strawberries dry with a paper towel. If using frozen strawberries, thaw before using.
- Cut the strawberries in half. Add a tablespoon of sugar to a bowl, add in strawberries and toss to coat.
- Spread the strawberries on a baking tray and bake for 20 minutes.
- Add the berries and juice to a blender and puree.
- Simmer the puree in a saucepan over medium heat until reduced to half, 15 - 20 minutes.
- Preheat oven to 170 ° C. Grease bottom and sides of 3, 6 -inch round cake tins and line bottom with parchment paper.
- Sift together flour, salt, baking powder and soda. Set aside.
- In the bowl of stand mixer beat butter, oil and sugar until light and fluffy about 7 minutes. Scrape down the sides of the bowl.
- Add egg whites, then vanilla extract and beat until combined.
- Mix together strawberry reduction and buttermilk.
- With mixer on low, alternately add the flour mixture and buttermilk mixture, beginning and ending with flour mixture.
- Divide batter evenly between cake pans. ( I used a measuring scale to ensure each cake pan contained the same amount of batter ).
- Bake for 25 minutes or until a tooth pick inserted in centre comes out clean. Leave to cakes to cool on wire racks for 10 minutes, then invert onto rack gently, discard parchment paper and cool completely.
- Wrap cakes in cling film and chill in the fridge for 1- 3 hours before frosting.
Strawberry Mascarpone Buttercream
- In bowl of stand mixer beat butter until light and creamy , about 5 minutes.
- Slowly add icing sugar one cup at a time and beat well until combined. Add mascarpone cheese and beat for 5 minutes.
- Finally add freeze dried strawberry powder, vanilla extract and salt, then beat until evenly incorporated.
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