Strawberry Ruffle Cake is a great way to usher in summer
The abundant sweet strawberry season in peak flavor is perfect combination with my vanilla cake!
Buttercream Ruffle Decor is easy to achieve if you use my recipe for American or even Swiss Meringue buttercream!
Then the only special tools you need is a large petal tip.
And be sure to watch the video linked below to see how to do it!
I guess you can say I’m kinda obsessed with Ombre cakes
Since this is my third Ombre style cake for 2021!
All three of them using a modified version of my Famous Vegan Vanilla Cake Recipe and let’s just face it, it can’t be beat so why bother looking elsewhere?
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Notes for Success:
The recipe below makes 3-7″ cake layers but if you only have 8″ cake pans just divide the batter between 2-8″ cake pans for a 2 layer cake instead
This is a building on recipes project where you will need several recipes ahead of time to get to this final cake.
All of the recipes can be prepared well in advance of building the final cake.
Berry compote can be made up to 5 days in advance and kept in the refrigerator until needed; even the mirror glaze *if you are making it, can be prepared up to 2 weeks in advance!
I always use frozen berries but you can of course use fresh berries although you will almost definitely have to add some sugar and a few tablespoons of water to help them cook down without burning.
Another secret weapon for my berry compotes; no matter what berry I am using I always add a handful of cranberries to the mix.
Cranberries are the highest in natural pectin so by adding them in with your other berries as it all cooks down together will guarantee a thick compote that doesn’t need any help from things like cornstarch or arrowroot
WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
Yield: serves 10 people
Strawberry Vanilla Ruffle Cake
Prep Time
3 hours
Cook Time
35 minutes
Total Time
3 hours 35 minutes
Ingredients
For the Strawberry Compote:
- 1 Package (12ounces) frozen strawberries *see notes
- 1 cup fresh or frozen cranberries
- 2-4 tablespoons Sugar *optional
Instructions
- Prepare all of your recipes in advance and store according to the recipe instructions on each post.
- If you are making everything fresh on the same day you are going to build the cake, be sure to bake the cake layers first to get them cooled and cold before assembling.
- The compote is made by combining the berries, cranberries and sugar in a heavy bottom sauce pot and bring to a boil.
- Turn the heat down to low and simmer for about 35minutes or until the berries break down and the cranberries begin to pop open.
- Stirring often to avoid scorching the bottom, cook until it is to a stewed fruit consistency.
- Cool off the heat then refrigerate until thickened.
- Assemble the cake as shown in the video tutorial or decorate as you prefer!
Notes
This Strawberry Vanilla Cake can be stored at room temperature for 1 day, but for best results keep in the refrigerator for up to 1 week wrapped well after cutting to prevent drying.
