This week I have the ultimate strawberry cake tutorial to share with you. If you’re looking for a summery, fruity themed cake, this cake has it all. The cake itself is strawberry flavoured with the yummiest strawberry buttercream, there are strawberries on the board, a giant fondant strawberry on the front and the cake is finished off with the new strawberry themed sprinkles by Happy Sprinkles.
Click below to watch the tutorial ⇩ and scroll down for the recipe.
The Strawberry Cake
With the theme for this cake being strawberries I knew I had to make it a strawberry sponge cake. The cake was a 6 inch sponge cake, 4 layers in height. I flavoured the sponge with strawberry flavouring and added some diced strawberry pieces by Lio Licious. The strawberry pieces are freeze dried so they are packed with flavour but don’t add any liquid into the cake that you sometimes get with fruit. I then coloured the cakes pink with some pink food gel.
The cake was based on my vanilla sponge cake recipe, but I added 25% more of the ingredients to make it a little taller for the strawberry on the front.
The recipe I used for the strawberry cake was:
15oz / 425g – Self Raising Flour
15oz / 425g – Butter
15oz / 425g – Caster Sugar
5 medium eggs
1.5 tbsp Strawberry Flavouring
15g – Freeze dried diced strawberry
Colour Splash Raspberry Food gel
This was split into 2x 6inch cake tins and baked at 170 degrees Celsius for 1 hour.
The recipe I used for the buttercream was:
500g – Butter
1kg – Icing Sugar
1.5 tbsp Freeze dried strawberry powder ( or as much as you would like to create the flavour & colour you want)
2 tbsp milk
In the video you will see that I added strawberry powder into the buttercream to make the pretty pinky / red colour and to add the most amazing flavour. I also loved that you could see tiny flex of strawberry in the buttercream too. You can use strawberry powder in the cake itself but I have found it turns a little brown when baked and wasn’t as strong in the sponge as the flavouring. But for buttercream there is honestly nothing better.
Giant Strawberry & The Strawberry Cake Board
I absolutely loved creating the giant strawberry and painting the strawberry cake board.
The strawberry on the front is made from fondant, with a small amount of tylos powder added just to firm it up a little. You will see in the tutorial when the colour was added and the confectioners glaze to give it the shine of a strawberry it really came to life. I used 110g of fondant for the main part of the strawberry, but it can be made in any size, you could even add it as a topper on the top of your cake.
I have to admit I think the board is my favourite part of this cake. I used the strawberry shape from the SweetStamp Tutti Frutti element set and embossed the pattern around the edge of the board. I then filed in the shapes with edible paint. It took a little while, but I think it was the perfect addition to this cake. As well as the strawberry you can also get watermelon, lemon, orange, apples, cherries and a banana cake in the set, so its perfect for any fruity themed cake. I used them on the cake board but you can also use the shapes on the side of a fondant cover cake too.
Sweet Stamp have kindly given me a 10% off voucher code, to give to all of you, if you purchase from their website. That includes the element sets and the brushes I was using, plus anything else you like on their website!
To receive the 10% off all you need to do is visit their website sweetstamp.online and enter the code ‘CAKESBYLYNZ’ at the checkout!
The Sprinkles
So these sprinkles were the inspiration behind the whole cake. When I saw the new ‘very strawberry’ sprinkles from Happy Sprinkles I just knew I had to create a strawberry themed cake for them to go onto. I added in some of their red choco balls as I had added so much red onto the cake, so this was to tie it all together.
If you want to get your hands on some Happy Sprinkles they have also kindly given me a 10% off discount code for me to share with you.
To receive 10% off Happy Sprinkles all you need to do is visit their website www.happysprinkles.com or The Cake Decorating Company and enter the code HAPPYLYNZ10 at the checkout! (This code can not be combined with any other discounts)
I absolutely loved making this cake and I hope you enjoy the tutorial, and will be able to use some of the elements of this cake in your own cake decorating.
Plus if you haven’t already you can subscribe to my YouTube channel for more Free cake decorating video tutorials.
Tools I used
I have put a list below showing all the tools that I used throughout this video or if you would like to see all my favourite cake decorating tools just click here: https://www.amazon.co.uk/shop/cakesbylynz
Happy Sprinkles very Strawberry mix: https://bit.ly/3gQGPr3 (Use ‘Happylynz10’ for 10% off)
Happy Sprinkles Red Med choco balls: https://bit.ly/3h2RAFM (Use ‘Happylynz10’ for 10% off)
Happy Sprinkles Tutti Fruity: https://bit.ly/3vUIrEB (Use ‘Happylynz10’ for 10% off)
Happy Sprinkles Lemon Pie: https://bit.ly/2SoPdEM (Use ‘Happylynz10’ for 10% off)
Lio Licious Diced Strawberry: https://amzn.to/3xMZVE0
Lio Licious Strawberry Powder: https://amzn.to/3wVtbIJ
Sweetstamp – Tutti Frutti Element Set: https://bit.ly/3xUjBGq (Use ‘CAKESBYLYNZ’ for 10% off)
Sweetstamp – Brush Set: https://bit.ly/359bZmc (Use ‘CAKESBYLYNZ’ for 10% off)
Sweetstamp – Pickup Pad Round: https://bit.ly/353NDtK (Use ‘CAKESBYLYNZ’ for 10% off)
6 inch cake tins (similar): https://amzn.to/31ZbIBt
Colour Splash raspberry food gel: https://amzn.to/3vUkzkZ
Ganache plates / Acrylic disks: https://tidd.ly/3ysf5j7
Offset spatula (small): https://amzn.to/2yD7btn
Turntable: https://amzn.to/35u3QJB
PME Cake Smoother 10inch: https://amzn.to/35pYiRm
Glass Cutting Board (similar): https://amzn.to/3u8t7E3
PME mini pallet knife: https://amzn.to/2RgLOXW
Non slip mats: https://amzn.to/3t4VstP
Rolling Pin: https://tidd.ly/3iapf22
Renshaw Fondant (White): https://amzn.to/2W8s2N5
Modelling tools: https://amzn.to/3A0DFsf
Edible glue: http://amzn.to/2iYkZXm
Piping bags I use: http://amzn.to/2xqeDlM
1m Piping Tip: https://amzn.to/2SpUzQa
Confectioners Glaze: https://amzn.to/3dfXguK
EdibleArt White Paint: https://bit.ly/3gZAmZM
~ Please note that the links above are affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~
Strawberry Cake Recipe
Ingredients
For the 6 inch cake
- 425 g Self Raising Flour 15oz
- 425 g Room temperature Butter or baking spread 15oz
- 425 g Caster Sugar 15oz
- 5 medium eggs
- 1.5 tbsp Strawberry Flavouring
- 15 g Freeze dried diced strawberry
- Colour Splash Raspberry Food gel
For the buttercream
- 500 g Room Temperature Salted Butter
- 1 kg Icing Sugar
- 1.5 tbsp Freeze dried strawberry powder
- 2 tbsp milk
Instructions
- Into a mixing bowl sift in the plain flour. Add the bicarbonate of soda, the ground cinnamon and the ground ginger and pop to one side.
- Into a saucepan add the butter, caster sugar, the brown sugar and the golden syrup and place this onto your hob until all the ingredients have melted together.
- You then want to add your melted ingredients to your dry ingredients in your mixing bowl. Using a wooden spoon or spatula mix this all together until it forms a dough. You can finish this off mixing it with your hands to make sure the ingredients are all combined.
- Take a piece of cling film / plastic wrap and push down your dough, coving it over. Place this into the fridge for 30 minutes.
- Whilst your dough is in the fridge you will need to print off and cut out your template pieces. You can find my template here.
- After 30 minutes take your dough out of the fridge. You can then dust your surface with a little flour and roll out your dough until its around 5mm in thickness. Then use a knife to cut out all of your shapes and place on a baking tray.
- Place your cut out shapes into a preheated oven set to 180 degrees Celsius for 10 minutes. You want the edges just to start changing colour.
- After 10 minutes you can take your shapes out of the oven to let them cool. I like to use my templates and carefully (they will be hot) cut around the template a second time, to cut off any areas that have spread in size. This will help your house fit together a little easier.
- You then have all the pieces for your gingerbread house. I like to use royal icing to stick my pieces together. Watch how to decorate your Gingerbread house in my tutorial above.
Plus why not save this tutorial for later and pin it to Pinterest
