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Golden Strawberry Meadow Cake

Golden Strawberry Meadow Cake

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The Golden Strawberry Meadow Cake is a delightful dessert that embodies the essence of summer with its light, airy sponge and luscious strawberry flavors. This cake combines tender vanilla layers with a rich strawberry buttercream, making it a perfect centerpiece for any gathering.

Why You’ll Love This Recipe

This cake offers a harmonious blend of flavors and textures. The moist vanilla sponge pairs beautifully with the creamy strawberry buttercream, creating a dessert that’s both indulgent and refreshing. Its elegant appearance, adorned with fresh strawberries, makes it as visually appealing as it is delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • Unsalted butter

  • Granulated sugar

  • Large egg whites

  • Cake flour

  • Baking powder

  • Fine salt

  • Sour cream

  • Vegetable oil

  • Vanilla extract

  • Freeze-dried strawberry powder

  • Strawberry jam

  • Fresh strawberries

Directions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Line and grease your cake pans. Cream together the unsalted butter and sugar until light and fluffy. Gradually add the egg whites, mixing well after each addition. In a separate bowl, sift together the cake flour, baking powder, and salt. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix in the vegetable oil and vanilla extract until just combined.​

  2. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.​

  3. Prepare the Strawberry Buttercream: In a heatproof bowl, combine egg whites and sugar. Place over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture reaches 160°F (71°C). Remove from heat and beat with a mixer until stiff peaks form and the mixture has cooled. Gradually add the softened butter, mixing until smooth. Blend in the freeze-dried strawberry powder and vanilla extract until fully incorporated.​

  4. Assemble the Cake: Place one cake layer on your serving plate. Pipe a ring of strawberry buttercream around the edge to create a barrier. Spread a layer of strawberry jam within the ring, then add a layer of buttercream on top of the jam. Repeat with the remaining layers, placing the final layer bottom-side up for a flat surface.​

  5. Frost and Decorate: Apply a crumb coat of buttercream to the entire cake and chill until set. Once set, apply the final layer of buttercream, smoothing it with an offset spatula. Decorate with fresh strawberries as desired.​

Servings and Timing

Variations

  • Berry Medley: Incorporate a mix of berries such as raspberries and blueberries along with strawberries for a more complex flavor profile.​

  • Citrus Twist: Add a teaspoon of lemon or orange zest to the cake batter for a subtle citrus note that complements the strawberry flavor.​

  • Chocolate Drizzle: Drizzle melted dark chocolate over the top of the cake for a decadent touch.​

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.​

  • Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.​

  • Reheating: This cake is best enjoyed chilled or at room temperature. If desired, let it sit at room temperature for 30 minutes before serving to enhance the flavors.​

FAQs

How do I ensure my cake layers are even?

Use a kitchen scale to divide the batter evenly among the cake pans.​

Can I use fresh strawberries in the buttercream?

It’s recommended to use freeze-dried strawberry powder to avoid adding excess moisture, which can affect the buttercream’s consistency.​Domino Sugar

What can I use if I don’t have cake flour?

You can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift together before using.​

How do I prevent my cake from sticking to the pan?

Line the bottom of the pans with parchment paper and grease the sides with butter or non-stick spray.​

Can I make the cake layers in advance?

Yes, you can bake the cake layers ahead of time. Wrap them tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to 3 months.​

How do I achieve a smooth buttercream finish?

After applying the final coat of buttercream, use a bench scraper or offset spatula to smooth the surface, holding the tool at a slight angle and rotating the cake as you go.​

Can I use a different frosting?

Absolutely. Cream cheese frosting or whipped cream can also pair well with this cake.​

How long should I chill the cake before serving?

Chill the assembled cake for at least 30 minutes to set the frosting, but it’s best enjoyed at room temperature.​

Can I add food coloring to the buttercream?

Yes, you can add a few drops of gel food coloring to enhance the pink hue of the strawberry buttercream.​

What’s the best way to slice the cake cleanly?

Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.​

Conclusion

The Golden Strawberry Meadow Cake is a delightful dessert that combines the lightness of vanilla sponge with the richness of strawberry buttercream. Its elegant presentation and harmonious flavors make it an ideal choice for celebrations or as a special treat to enjoy with loved ones.

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Golden Strawberry Meadow Cake

Golden Strawberry Meadow Cake

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  • Author: Sarra
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes + 25 minutes roasting
  • Total Time: 1 hour 30 minutes
  • Yield: 10–12 servings 1x
  • Category: Dessert
  • Method: Baking & Roasting
  • Cuisine: Seasonal, rustic elegant
  • Diet: Vegetarian
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Description

Golden Strawberry Meadow Cake is a warm, radiant dessert that combines golden vanilla sponge, honey-whipped cream, and slow-roasted strawberries. It’s floral, fruity, and lightly sweet – a perfect centerpiece for spring and summer picnics, brunches, or garden parties.

Ingredients

Units Scale
  • Golden Vanilla Cake
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups golden caster sugar or granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup plain Greek yogurt or sour cream
  • Honey-Roasted Strawberries
  • 2 cups fresh strawberries, halved
  • 2 tbsp honey
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • Honey Whipped Cream
  • 2 cups heavy whipping cream
  • 2–3 tbsp honey (to taste)
  • 1 tsp vanilla extract
  • Decoration
  • Whole strawberries
  • Edible chamomile or daisies (optional)
  • Drizzle of honey or golden dusting sugar

Instructions

  • Roast the strawberries: Preheat oven to 375°F (190°C). Toss halved strawberries with honey, lemon zest, and vanilla. Roast on a parchment-lined tray for 20–25 minutes. Let cool completely.
  • Bake the cake: Lower oven to 350°F (175°C). Grease and line two 8-inch pans.
  • Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  • Stir in yogurt and milk alternately with dry ingredients until smooth.
  • Bake for 25–30 minutes, until golden and a toothpick comes out clean. Cool on racks.
  • Make honey whipped cream
  • Beat cream with honey and vanilla until soft peaks form.
  • Assemble: Spread whipped cream between cake layers with roasted strawberries. Frost top with more cream and decorate with berries, flowers, and a honey drizzle.

Notes

  • Roasting strawberries intensifies their flavor and adds a jammy richness.
  • For a floral touch, add a tiny drop of elderflower syrup or orange blossom water to the cream.
  • Best enjoyed slightly chilled.

Nutrition

  • Calories: 430
  • Sugar: 29g
  • Sodium: 150mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 105mg

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