Strawberry Layer Cake Recipe (2024)

FAQs

How long will fresh strawberries last in a cake? ›

Fresh strawberries will last about 3-5 days in a baked cake, assuming they were fresh when you chopped them and added them to the cake batter. If you have sad strawberries that need to be used up before they go bad, make sure they are blotted dry before you chop them, and any soggy spots have been removed.

The marzipan layer on a wedding or Christmas cake helps to trap moisture in the cake and stop it staling – plus it provides a smooth surface so that the final icing is neater. -Thin the jam with a little water so that it's the consistency of double cream and bring this to the boil.

Strawberry slices soften, release moisture, and make the cake around them moist. The safest way to keep strawberry cakes from getting soggy is to keep your fresh strawberry slices separate from the cake.

In order to bake cake evenly, you have to insulate its edges. Preventing the temperature of batter at the edge from increasing quickly allows the cake to rise longer before it sets. A cake whose edges rise at nearly the same rate as its center will remain flat across the top — no dome, perfect for stacking and icing.

If you are making something like a classic sponge cake or angel food cake with layers of whipped cream and strawberries, I would simply slice them and leave them raw. If you are filling a stacked and frosted cake, I would cook them down to a more jammy consistancy. You can puree it to make it smooth if desired.

Fresh Strawberry Cake is a must have when berries are in season! This strawberry cake is perfectly balanced with a semi-dense, but moist and buttery yellow cake that's lightened up by fluffy whipped cream icing. It's filled with homemade strawberry filling and sliced strawberries for a sweet and fresh contrast.

Your cake will stay fresh and yummy for up to a week when stored properly in the fridge. It should return to the fridge immediately after serving but this little beauty is gonna' get gobbled up. That sweet strawberry flavor is hard to beat.

You are only limited by your imagination! You can add ganache, whipped cream, fresh fruit, pastry cream, or any type of filling like you would put in a pastry or pie. I've even used layers of cheesecake between cake layers.

Place the bottom layer of cake on a clean turn table or cake board. Fill a pastry bag fitted with a plain tip with buttercream or frosting of choice. Pipe a ring of frosting around the outer top edge of your layer cake. This ring will act as a dam to keep in any filling of your choice.

Why do you wrap a fruit cake in foil? ›

Ways To Store Cakes

Cling Wrap: wrap cake tightly to prevent air from getting in. It's essential to wrap it completely, leaving no gaps or holes. Foil: make sure the foil doesn't touch the icing as it can ruin its appearance. Foil is ideal for fruit cakes, which can be stored for a more extended period.

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

I've once had to make a fruit-topped cake two days in advance. Peaches, kiwi, tiny grapes, strawberries, blueberries. Keeping them in the chiller would dry the fruit out and that would be unpleasant. So I brushed their surface with piping jelly to keep the fruits moist and shiny.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

Lower the temperature and cook for longer: This is one of the easiest solutions. Lower the temperature by around 10-20°C and increase the baking time slightly. This will make sure the cake tin doesn't heat up too quickly.

But while the problem is pesky, the solution is almost unspeakably easy: Bake cake on a sheet pan. The rimmed pan will catch the drips before they waterfall into the bowels of your oven, meaning they're less likely to smolder and stink.

It's important to pay attention to the specifics called for in a recipe, but in general, most cakes are best removed from the pan after cooling for 10 to 20 minutes. Try it too soon, and it may fall apart. Wait too long, and it may stick.

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.