These delicious Strawberry Ruffle Cakes are topped with an easy to prepare buttercream.
- ½ cup salted butter, softened
- 1¼ cups granulated sugar
- ½ cup seedless strawberry jam
- 3 large eggs
- ½ teaspoon vanilla extract
- Red paste food coloring*
- 2 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup whole buttermilk
- Strawberry Buttercream (recipe follows)
- Garnish: edible crystallized flowers
- Preheat oven to 350°. Cut 3 (9-inch) cardboard cake rounds into quarters. Line a 17x12-inch rimmed baking sheet with parchment paper. Spray with cooking spray.
- In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add jam, beating to combine. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and enough food coloring to achieve desired shade of pink.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. With mixer at low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan. Tap pan on counter several times to reduce air bubbles.
- Bake until a wooden pick inserted in center comes out clean, approximately 15 minutes. Let cool completely in pan.
- Using a 2¼-inch round cutter, cut rounds from cooled cake. Place one cake round on a cardboard quarter, and spread 1 teaspoon Strawberry Buttercream on top. Top with another cake round, pressing cakes together. Repeat with remaining cake rounds and cardboard quarters.
- Place remaining Strawberry Butter-cream in a piping bag fitted with a small petal tip (Ateco #101). With wider end of tip toward bottom and referring to Step by Step Guide below this recipe, pipe vertical rows of ruffles around sides of cakes, starting at bottom and working upward. Pipe concentric ruffles on top of cake. Freeze cakes on cardboard quarters in an airtight container for up to 1 week. (Cakes will be easier to work with when frozen.)
- To serve, slide a thin spatula beneath frozen cakes to separate them from cardboard quarters, and place cakes on paper doilies on individual cake stands or serving plates. Let come to room temperature.
- Garnish with crystallized flowers, if desired.
- 7 cups confectioners’ sugar
- 1¼ cups salted butter, softened
- ¼ cup plus 2 tablespoons whole milk
- 2¾ teaspoons strawberry extract
- In a large bowl, beat together all ingredients with a mixer at medium speed until smooth and fluffy, stopping to scrape sides of bowl as necessary. Use immediately, or cover and refrigerate until ready to use. Let buttercream come to room temperature before using. Beat with a mixer for 1 minute before using.
Step by Step Guide
Let these photos serve as your visual guide while you create these impressive and delicious teatime treats.
Step 1: Fill a piping bag fitted with a small petal tip (Ateco #101) with Strawberry Buttercream.
Step 2: With wider end of tip toward bottom, pipe vertical rows of ruffles around sides of cakes, starting at bottom and working upward.
Step 3: Beginning at the edge of cake top, pipe a ruffled circle.
Step 4: Continue piping concentric ruffles, closing up center of circle.