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A Decadent Strawberry Cake Recipe to Win Over Hearts

Nothing says love in the way that a beautifully frosted strawberry cake that explodes with sprinkles does. If you're looking to impress this Valentine's Day, we got your back ladies!
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The way to a man’s heart is through his stomach. Well, scratch that. The way to anyone’s heart is through their stomach. Gifts are great but food. Food, when made from a place of love, takes gifting to a whole other level. It quite literally warms the insides – a fuzzy feeling people so often use to describe the feeling of being in love.

With Valentine’s Day around the corner, the time is now to pull grand gestures of romance straight out of the kitchen. You can do no wrong with baking for the love of your life, of the moment or the one whose attention you’ve been vying for. What else better to encapsulate your sweet, saccharine feelings towards a certain someone than an edible projection of just that? Talk about sending the cupid’s bow right through someone’s heart!

For the occasion, we asked resident baker at local home-based bakery, Take A Slice Home, to dish out a beginner-friendly cake recipe. The long list of ingredients and steps involved might be just a tad bit daunting at first look but once you get past it, you’d realise it’s actually a rather manageable undertaking. Well, who could blame you for trying anyway? We’ll be ready on the sidelines to cue the awww when you present this decadent creation to your valentine in a few days!

INGREDIENTS

STRAWBERRY PUREE:

400g fresh strawberries

STRAWBERRY CAKE:

300g All-purpose flour
8g Baking powder
4g Baking soda
2g Salt 
4 Eggs
300g White sugar
312.5 ml Cooking oil
250ml Strawberry puree 
1 teaspoon Vanilla extract

WHITE CHOCOLATE SWISS MERINGUE BUTTERCREAM:

180g Unsalted butter, room temperature
150g Caster sugar
4g Baking soda
3 Eggs
90g White chocolate, melted

ADDITIONAL ITEMS REQUIRED: 

Sprinkles (in whatever colour you desire)
3″ Ring
Fresh strawberries, sliced
White chocolate, chopped

THE METHOD

STRAWBERRY PUREE:

1.Wash and hull the strawberries.
2. Cook over low heat for about 10-minutes. Make sure it doesn’t dry out and become too mushy.
3. Once reduced, put it into a blender or food processor and blend until a smooth puree.
4. Let cool completely before using on cake.

STRAWBERRY CAKE:

1. Preheat the oven to 170 C and line 3 x 6” cake pans.
2. Sift flour, baking powder, baking soda, and salt together in a mixing bowl. Mix well and set aside.
3. Whip eggs using a whisk attachment on medium for two minutes.
4. Slowly add sugar, one tablespoon at a time whipping constantly on medium.
5. Once all the sugar has been added, turn the mixer to medium-high and whip until mixture is light and fluffy. When you lift the whisk over the mixture, the batter should fall slowly forming a ribbon that will hold its shape for a few minutes.
6. With the mixer still running, slowly drizzle the cooking oil into mixture.
7. Once added and combined, add in the strawberry puree and vanilla extract.
8. Remove the batter from the mixer.
9. Then, add the flour in three batches. Use a handheld whisk for the first addition to ensure that there are no lumps in the mixture. Then fold the remaining two batches in gently with a spatula.
10. Pour batter into prepared baking pans.
11. Bake in a preheated over for about 25 to 30 minutes or until a skewer inserted in the centre comes out clean.
12. Cool in the pan for 15 minutes before removing from the pan and cooling completely.

WHITE CHOCOLATE SWISS MERINGUE BUTTERCREAM:

1. Use a handheld whisk to combine egg whites and sugar in the heatproof bowl of a standing mixer.
2. Place bowl over a pan of simmering water.
3. Whisk the mixture until the sugar has dissolved. A way to test it is to rub your fingertips between the mixture, if you don’t feel any sugar granules, it’s done! If you have a sugar thermometer, the temperature of the mixture should reach 65C.
4. Remove the bowl from the heat and continue to whip until the mixture is fluffy, stiff, glossy and completely cool. This will take about 10 minutes.
5. Change the mixer attachment to a paddle attachment. With the mixer on low speed, add butter one cube at a time. Ensure that each addition is mixed well.
6. Once all the butter has been added, increase speed to medium-high and let it whip.
7. Once it reaches a stiff and creamy state, scrape down the sides of the bowl with a spatula, add the melted white chocolate and mix on low until combined.

THE ASSEMBLY

1. Using a 3” ring, cut a hole in one of the layers of the strawberry cake.
2. Place one layer of the strawberry cake on a plate or a cake board. Cover this layer with white chocolate swiss meringue buttercream and smoothen it out, ensuring that it’s even.
3. Place the next layer of strawberry cake (the one with the hole in the middle) on top.
4. Fill up the hole with desired type of sprinkles and cover the layer with white chocolate swiss meringue buttercream.
5. Place the last layer of strawberry cake on top and cover the entire cake with buttercream.
6. Create a crumb coat to seal in the crumbs and place it in the fridge to set for about 20 minutes.
7. Once set, cover the cake with the remaining buttercream.
8. Cover the sides of the cake with chopped white chocolate and decorate the top with slices of fresh strawberries.

What To Read Next: Faux Fur Coats on Sale Right Now to Take You Through Next Winter,  5 Date Night Outfit Ideas – Dresses, Not Included and We Asked a Chef for a Healthy Lunch Alternative that Is NOT a Salad | Images: Take A Slice Home. 

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