introduction

This cake uses real strawberries and a soft pink batter. It makes a big, fun cake for family or friends. Read the easy steps below to make the cake fast and with care. You can also look at a chocolate covered strawberry cupcakes idea for more dessert style tips.

why make this recipe

You should make this cake because it tastes fresh and bright. The cake uses real fruit and light cream. It looks nice for a party or a quiet day at home. If you like fruit sweets, try a similar treat like chocolate covered strawberry cupcakes with a twist for more ideas.

how to make Strawberry Seismic Cake

Make the cake in three pans so you get three thin layers. Mix dry and wet parts in turn and fold in strawberry puree last. Bake until a toothpick comes out clean. Cool the cakes before you add the cream and sauce. For more layer cake ideas, see a simple strawberry cupcake recipe that uses similar steps.

Ingredients :

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup strawberry puree (fresh or frozen strawberries blended)
2 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar (for the strawberry filling)
2 tablespoons cornstarch
1/4 cup water
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for the whipped cream)
Fresh strawberries for top
Strawberry sauce (optional)

Directions :

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, sift together the flour, baking powder, and salt.
In another bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined. Fold in the strawberry puree.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a saucepan, combine the sliced strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat and let cool.
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembly: Place one cake layer on a plate. Spread some whipped cream and add a spoon of the cooled strawberry filling. Add the next cake layer and repeat. Put the last cake layer on top. Spread cream over the top and sides. Decorate with fresh strawberries and extra sauce if you like.

how to serve Strawberry Seismic Cake

Cut the cake with a sharp knife for clean slices. Serve each slice with a small spoon of sauce. You can add a fresh strawberry on the plate for color. For a match of small cakes, see this chocolate covered strawberry cupcakes recipe for serving ideas.

how to store Strawberry Seismic Cake

Keep the cake in the fridge in a cake box or on a plate covered with plastic wrap. Eat within 3 days for best taste. If you freeze, wrap each slice well and use within one month. Thaw in the fridge before serving.

tips to make Strawberry Seismic Cake

Use room temperature eggs and butter to help the batter mix well.
Do not overmix the batter; stop when it looks even.
Cool the cakes fully before you add the cream or the cream may melt.
Use fresh strawberries for the best bright taste.
For a small change, try a light dust of powdered sugar on top instead of full frosting.
See a matching small-cake idea at chocolate covered strawberry cupcakes for more simple tips.

variation (if any)

You can swap the heavy cream for mascarpone mixed with whipped cream for a richer filling. You can fold small chocolate chips into the batter for a mild crunch. Use frozen strawberries for the puree when fresh are not in season.

FAQs

Q: Can I use a single large pan instead of three pans?
A: Yes. Bake time will rise. Check with a toothpick and bake until it comes out clean.

Q: Can I make the cake ahead?
A: Yes. Bake and freeze the layers, or make the cake a day before and keep it in the fridge.

Q: Can I use low fat milk instead of whole milk?
A: You can, but the cake may be a little less soft. Whole milk gives a richer crumb.

Q: How do I keep the cake from getting soggy?
A: Do not add wet filling until the cake cools. Use a thin layer of cream as a barrier if you bake ahead.

Conclusion

This Strawberry Seismic Cake makes a bright and soft dessert that many people will love. For a classic, related version that mixes fresh strawberries with a crumb topping, see this Strawberry Cheesecake Cake (Earthquake Cake).