Strawberry Sparkle Cake Recipe (2024)

FAQs

What kind of cake is strawberry shortcake made of? ›

​Nothing says summer like this strawberry shortcake cake! Super moist and fluffy layers of vanilla cake layered with juicy strawberries and stabilized whipped cream.

If you are making something like a classic sponge cake or angel food cake with layers of whipped cream and strawberries, I would simply slice them and leave them raw. If you are filling a stacked and frosted cake, I would cook them down to a more jammy consistancy. You can puree it to make it smooth if desired.

Sugar and Stabilisation: Toss the sliced or halved strawberries with a sprinkle of sugar to draw out excess moisture. Allowing the strawberries to sit for a few minutes helps release some of their juices. Alternatively, macerate the strawberries by combining them with sugar and letting them sit for an hour or two.

To add the strawberries, pipe hearts on the top of the cake using the red buttercream piping bag. Pipe on two little long dots at the top of each heart to transform them to strawberries. Pipe tiny pink dots on the surface of the hearts to make the strawberry seeds.

Angel food cake gets its rise from whipped egg whites instead of baking soda or baking powder, which makes the final cake light and airy—the opposite of the richer, denser shortcake.

Unlike cake batter, shortcake batter is significantly thicker and reminiscent of biscuit dough. But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique!

For an impressive dessert centerpiece, try this Vanilla Cake with Strawberry Filling! This cake features a delectable strawberry filling sandwiched between layers of vanilla cake and is crowned with a luscious whipped cream frosting.

Storage Tips

You do need to refrigerate a cake with cream cheese frosting. Without the optional sliced fresh strawberries added, this cake will last in the refrigerator for 5 days. Sliced fresh strawberries will last in a cake for 3 days in the refrigerator.

Lots of other recipes also have chopped strawberries in the batter, but I opted for thinly sliced fresh strawberries in between the cake layers for even more bright strawberry flavor. You don't need to use any food coloring, but I found that using just a bit of pink gel food coloring helps bring out the color.

Should the fresh strawberry cake be refrigerated? Yes! Definitely refrigerate the fresh strawberry cake after it's iced to help keep the whipped cream icing's integrity. The heat will melt and break the whipped cream if it's kept out for too long, and plus, since it is cream, it is best to keep it refrigerated.

How do you make strawberries look pretty on a cake? ›

Wash and cut the strawberries, then place them on top of the cake. To really make the strawberries pop and give them a glossy sheen, cover them with warm fruit preserves. Brush the preserves on the strawberries instead of drizzling them. It's more precise, and you're less likely to get the glaze on the frosting.

Timing: If you want to use fresh fruit as a cake topping, it's best to add the fruit shortly before serving the cake. This helps to prevent the fruit from releasing excess moisture and causing the cake to become soggy.

Apply straw mulch over strawberry plants in the late fall to prevent winter injury. Mulch saves the plants from drying out or being killed by cold winter temperatures. It also retains soil moisture the following spring and summer.

Strawberry Shortcake. Strawberry Shortcake is a great summer dessert using bright fresh berries. Light & sweet angel food cake is toasted and layered with whipped cream, which is a delicious twist on the typical strawberry shortcake recipe.

Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Quickbread or yeasted.

The texture of Pound Cake and Angel Food Cake are almost completely opposite. Pound Cake is a dense cake with a moist texture while Angel Food Cakes have fluffy and airy foam interiors. The texture of Pound Cake is rich and solid, which makes it perfect for topping with icing or a dollop of whipped cream.

The primary difference is that angel cake relies solely on egg whites and contains no fats, while sponge cake uses both egg yolks and whites and can often include fats like butter.