This is not one of the weekly cakes for the 52 Cakes project, but instead a commissioned cake!
The heat and my impatience threatened to ruin this cake, but there is a very special little girl out there who is turning 6 who needed a pretty princess cake – so I stayed strong! I call this “Strawberry Mountain.” It’s a traditional pound cake recipe with fresh strawberry halves baked into each layer, with a strawberry puree sauce drizzled over the top of each. I made a delicious pink buttercream frosting with fresh strawberry puree mixed in. On top I have handmade white and red icing “jewels” and three biiiig whole strawberries to serve as the peak of Strawberry Mountain. Then, took it to the lovely family’s house and added a tiara and more jewels to take this cake to the next level for our pretty, pretty princess.
I learned a lot in this cake – like to be patient, wait for things to cool completely, don’t overmix, etc. It tasted great, but I have a lot of things I would do differently on the appearance next time. Regardless, I hope our now-six-year-old had a wonderful birthday party and enjoyed the Strawberry Mountain Princess Cake!
Strawberry Cake Recipe Ingredients
- 1 package of fresh strawberries
- 1 cup room-temperature real butter
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Strawberry Sauce Recipe Ingredients
- About 8-10 pureed strawberries
- 4 tsp cornstarch
- 2 tsp lemon juice
Strawberry Buttercream Frosting Recipe Ingredients
- 1 cup room temperature butter
- 3 tbsp milk
- 6 cups powdered sugar
- 2 tsp vanilla
- 2 drops red food coloring
- About 3 fresh strawberries pureed
- White icing
- Red icing
- Fake jewels
Cream the butter and sugar together until light and fluffy. Add the eggs, beat well. Blend in the sour cream. In another bowl, combine the flour, baking powder, baking soda and salt. Stir it into the creamed mixture and blend well. Spread the batter into greased and floured round pans. Press sliced strawberries into the top of the cake. Bake at 350 degrees for about 35 minutes. In a small saucepan, stir the pureed strawberries, cornstarch and lemon juice to turn it into a sticky sauce. When the cakes have cooked, poke holes in it with a skewer and pour the strawberry sauce over it. For the buttercream frosting, blend the butter, milk, powdered sugar, vanilla together until creamy. Add the 2 drops of red food coloring and pureed strawberries and blend well. For thte icing flowers, I simply squeezed out a dollop of white onto waxed paper, and then squeezed out a small dab of red using a ridged cap and then tossed ’em in the fridge to solidify while the rest of the cake steps got done. Topped it with three whole strawberries, then adorned it with the princess tiara and gems.