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strawberry birthday cake with buttercream

Strawberry birthday cake with buttercream

This strawberry birthday cake with buttercream is the perfect option for a celebration in summer.
5 from 18 votes
Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Resting time 2 hours
Total Time 3 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

Cake base

  • Sponge cake follow instructions in the recipe instructions

Strawberry filling

  • 900 grams strawberries
  • 35 grams powdered sugar

Cream & quark filling

  • 600 milliliters whipping cream
  • 250 grams quark opt for one with a higher content of fat, around 7%
  • 65 grams sugar
  • 1.5 tablespoons vanilla sugar
  • 1.5 tablespoons lemon juice
  • Buttercream frosting
  • 150 grams butter
  • 375 grams powdered sugar
  • 45 milliliters milk
  • 1.5 tablespoons vanilla sugar

To decorate

  • small meringues you can also use whipped cream
  • strawberries
  • mint leaves

Instructions
 

Cake base

  • Prepare a cake base of three layers following this recipe for a fluffy Italian sponge cake. Cut the base into three equal-sized parts when cooled down.

Strawberry filling

  • Mash the strawberries of the filling with a fork. Strain the mashed strawberries in a sieve but, instead of letting the juice go to waste, collect it by placing a bowl under the sieve. The juice will be used to moisten the sponge cake.
  • Place the strawberries into a separate mixing bowl and add in the powdered sugar for the strawberry filling. Mix.

Cream & quark filling

  • Whip the cream. In a separate bowl, combine quark with lemon juice and sugars. Mix with the whipped cream by folding gently.

Assembling the cake

  • Lift the first of the three sponge cake layers onto a serving tray. Moisten with the strawberry juice. (Moisten the first two layers less. The top layer needs to be moistened the most).
  • Spread half of the strawberry filling on the layer and then half of the cream & quark filling on top of that.
  • Add the next sponge cake layer. Moisten and spread the rest of the fillings like before. Place the last layer on top, moisten well. Even out any filling coming out of the sides. Place in the refrigerator for at least some hours before serving, even overnight.

Buttercream

  • Prepare this before serving. Cut the butter into cubes and place it into a mixing bowl. Add milk and sugars.
  • Mix with a mixer until a thick cream forms. You can add a spoonful of more milk if the frosting seems too thick to spread.
  • Spread evenly on the cake using a rubber spatula.

Decorating the cake

  • Decorate how you wish, using strawberries, mint leaves, meringues, and whipped cream to make the cake look summery. Serve.

Caution

Nutritional information shall not be used for medical reasons.

Keyword best birthday cake, birthday sponge cake, buttercream birthday cake
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