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Perfect Strawberry Rose Bouquet Cake

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A visually stunning and delicious strawberry rose bouquet cake that combines fluffy vanilla cake layers with fresh strawberry flavor and creamy buttercream, decorated to look like a bouquet of edible roses.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature (can substitute almond milk for dairy-free)
  • 2 teaspoons pure vanilla extract
  • 1 cup fresh strawberries, finely chopped
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 2 tablespoons freeze-dried strawberry powder (optional but recommended)
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Fresh whole strawberries (for garnish)
  • Green edible leaves or fondant leaves (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans with butter and dust lightly with flour or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until batter is smooth and glossy.
  5. On low speed, add dry ingredients in three parts alternating with milk, beginning and ending with flour. Mix until just combined.
  6. Gently fold in finely chopped fresh strawberries with a spatula.
  7. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks and cool completely (at least 1 hour).
  9. Prepare strawberry buttercream by beating softened butter until creamy. Gradually add powdered sugar, freeze-dried strawberry powder, vanilla, salt, and heavy cream. Beat until fluffy and spreadable.
  10. Level the tops of the cakes if domed. Place one layer on serving plate, spread a thick layer of buttercream, then top with second cake layer.
  11. Apply a thin crumb coat of frosting all over the cake and chill for 20-30 minutes to firm up.
  12. Fill a piping bag fitted with a Wilton 1M tip with strawberry buttercream. Pipe roses starting from the center of each rose in a tight spiral moving outward to create petals. Cover top and sides of cake with roses closely arranged for bouquet effect.
  13. Add fresh strawberries and edible leaves to finish decoration.

Notes

Keep buttercream chilled but soft enough to pipe; chill crumb coat for cleaner finish; practice piping roses on parchment paper before decorating; use room temperature ingredients for smooth batter; do not overmix batter to avoid toughness; cake layers should be cooled completely before frosting.

Nutrition

Keywords: strawberry cake, rose bouquet cake, buttercream frosting, vanilla cake, strawberry buttercream, cake decorating, easy cake recipe, special occasion cake

Find it online: https://twinkletaste.com/perfect-strawberry-rose-bouquet-cake-tutorial-easy-step-by-step-guide/