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  • Writer's pictureJessica

Strawberry Birthday Cake

Tools + Supplies

  • 2 9-inch cake pans (I used springform pans)

  • stand mixer with paddle and whisk attachments

  • saucepan

  • cake wire cutter

  • icing spatula

  • icing bag with writing tip and star tip


  • 3 cups cake flour

  • 2 cups granulated sugar

  • 2 tsp baking powder

  • .5 tsp baking soda

  • .5 tsp salt

  • 3 sticks butter

  • .5 cup strawberry preserves

  • .5 cup half and half

  • 6 eggs

  • 1 tsp vanilla extract

  • rainbow sprinkles (optional)

  • whipped cream cream cheese icing base (see recipe)

  • 1 quart strawberries


  • Preheat oven to 350. Grease cake pans.

  • In a large mixing bowl, mix dry ingredients (including sugar), set aside.

  • In a saucepan, melt butter. Then add strawberry preserves and half and half. Heat just until warm.

  • Add contents of saucepan to mixing bowl of stand mixer. Using paddle attachment, mix on low speed. Add vanilla extract. Then add eggs, one at a time, fully incorporating each one to the batter before adding the next.

  • Add dry ingredients to batter until completely mixed.

  • Fold in sprinkles.

  • Split batter between both pans. Bake for approx 45 minutes.

  • Let cool for at least 30 minutes

  • Slice edges off the cakes, all the way around the perimeter. Then slice each cake in half with wire cake cutter, so you'll have 4 layers of cake.

  • Cut strawberries into small slices. Save 4 good looking strawberries for top of cake.

  • Take a small amount of icing base and set aside for white accents.

  • Mix remainder with .5 cup of strawberry preserves.

  • Between each layer, spread strawberry icing and cover with strawberry slices.

  • Ice entire cake in strawberry icing. Use white icing for accents and writing.

  • Slice 4 strawberries in half, length-wise and place on top of cake.

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