Strawberry Bliss Cake

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 10
★★★★★
Be the First to Review!

Strawberry Bliss Cake is a delightful dessert that combines the freshness of strawberries with the richness of a buttery cake. Perfect for summer gatherings or a special occasion, this cake is layered with homemade strawberry compote and fluffy whipped cream, making it a true crowd-pleaser.

Ingredients for Strawberry Bliss Cake

Butter is the backbone of our cake, providing moisture and a rich flavor. Using unsalted butter gives you control over the saltiness. Granulated sugar sweetens the cake, while eggs add structure and richness. Vanilla extract enhances the overall flavor profile. All-purpose flour forms the base of the cake, with baking powder helping it rise. A pinch of salt balances the sweetness. Whole milk adds moisture, ensuring a tender crumb. For the compote, fresh strawberries are the star, sweetened with a bit of sugar and brightened with lemon juice. Finally, heavy cream and powdered sugar are whipped together for a luscious topping.

Tips & Tricks

  • Ensure your butter is at room temperature to achieve a smooth batter.
  • Don't overmix the batter once you add the dry ingredients; it can make the cake dense.
  • Let the compote cool before layering to prevent the whipped cream from melting.
  • Chill the mixing bowl and beaters before whipping the cream for faster results.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of Greek yogurt for a tangy contrast. A fresh mint sprig on top can add a touch of color and a refreshing flavor.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, just make sure to thaw and drain them before using to prevent excess liquid in the compote.
What if I don't have two cake pans?
You can bake the batter in one taller pan and slice it in half once it cools completely.
How long does the cake stay fresh?
Stored in the refrigerator, it will stay fresh for up to 3 days.

Strawberry Bliss Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. This step ensures your cake doesn't stick and bakes evenly. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for that lovely aroma.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture to keep the batter smooth. Divide the batter evenly between your prepared cake pans and pop them in the oven. They should take about 25-30 minutes to bake, but keep an eye on them. You'll know they're done when a toothpick inserted in the center comes out clean.

While your cakes cool, let's make the strawberry compote. Combine the strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries break down and the mixture thickens, about 10 minutes. Let this cool completely before using.

Once your cakes are cool, it's time to whip the cream. Beat the heavy cream with powdered sugar until soft peaks form. Now for the fun part—layering! Start with one cake layer, spread a generous amount of strawberry compote over it, followed by a layer of whipped cream. Top with the second cake layer and repeat. Chill the assembled cake for at least an hour before serving to let the flavors meld together.

Why You'll Love This Recipe

  • Fresh, seasonal strawberries add a burst of natural sweetness.
  • Homemade strawberry compote brings a depth of flavor that's hard to beat.
  • Light and airy whipped cream complements the cake without overpowering it.
  • Perfect balance of sweetness without being overly rich.

Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
2 cups fresh strawberries, hulled and chopped
1/2 cup sugar for strawberries
1 tablespoon lemon juice
1 cup heavy cream
2 tablespoons powdered sugar

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar until light and fluffy, then mix in the eggs one at a time along with the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the centers comes out clean.
6. For the strawberry compote, combine strawberries, 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries break down and the mixture thickens, about 10 minutes. Let cool.
7. Once the cakes are cool, whip the heavy cream with powdered sugar until soft peaks form.
8. Layer the cakes with strawberry compote and whipped cream, starting and ending with cake layers.
9. Chill the assembled cake for at least an hour before serving.

Ratings and Comments

Thank you for your rating!