Strawberry Wedding Cake Recipe
When it comes to the flavor profiles of cakes that are the front runners, there’s of course vanilla and chocolate, but strawberry is not too far behind. Adding fresh (or freeze dried strawberries) in cakes help to lighten up the dessert and offer a refreshing taste as toppings or strawberry flavorings on the icing or filling.
Strawberries are a popular choice for weddings because of how pretty they look in wedding photos. So today, I’m sharing strawberry cake recipes that would be perfect for weddings no matter the time of year.
Strawberry Wedding Cake Recipe
We’ve searched the internet for the best strawberry cake recipes we could find that would be perfect for weddings. If you’re looking for a great recipe and for inspo, we’ve got you covered!
Here’s how to make one of the best strawberry wedding cake recipes on the planet courtesy of Sally’s Baking Recipe’s that’s easily manageable for just the average home baker.
Ingredients
add cups Cake Flour (spooned & leveled)
1.38 teaspoons Salt
1 ¾ teaspoons Baking Powder
1 teaspoon Baking Soda
add cups Unsalted Butter (softened to room temperature)
3 cups Granulated Sugar
3 Large Eggs (+ 2 additional egg whites, at room temperature)
1 tablespoon Pure Vanilla Extract (yes, Tbsp!)
1 ¼ cups Full-Fat Sour Cream (at room temperature)
1 ¼ cups Whole Milk (at room temperature)
add cups Cake Flour (spooned & leveled)
3 ½ cups Unsalted Butter (softened to room temperature)
1 Large Egg (+ 1 add the egg white, at room temperature)
3 teaspoons Pure Vanilla Extract
13 cups Confectioners' Sugar
6 tablespoons Heavy Cream (or whole milk)
add teaspoons Pure Vanilla Extract
¼ cup Whole Milk (or heavy cream)
add Salt
Instructions
Step 1
Before beginning this recipe, watch the video tutorial above, read the entire blog post, read the recipe instructions, and review the recipe notes. Make sure you’re prepared with the recommended special tools, which are listed right above this recipe and in the recipe Notes section.
Step 2
Make each cake separately. Start with the bottom tier (9-inch cake). Preheat oven to 350°F (177°C). Grease three 9×2 inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
Step 3
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer with the paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Whisk it all by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. You’ll have 8-9 cups of cake batter. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Step 4
Allow cakes to cool completely in the pans set on a wire cooling rack. The cakes must be completely cool before frosting and assembling. Keep the oven on.
Step 5
For the top tier (6-inch cake) prepare three 6×2 inch round cake pans just as you did with the 9-inch cake pans in step 2. (Greasing with parchment paper rounds.)
Step 6
Prepare the 6-inch cake batter the same exact way as the bottom tier. You’ll have about 4 cups of cake batter. The batter will be thinner than the bottom tier’s cake batter. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 18-22 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Step 7
Using a large serrated knife, slice a thin layer off the tops of all the cakes to create a flat surface. This is called leveling off the cakes. Discard the leveled off piece (or crumble over ice cream!).
Make the frosting for the 9-inch cake (which is enough for the piping detail, too): In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
Step 8
You can prepare the rest of the frosting now (step 11), if desired, or begin decorating the 9-inch tier. Place your 9-10 inch cake board on your cake turner to get ready to start stacking your cake layers. Place 1 cake layer on your cake board. Using a large icing spatula, evenly cover the top with a scant 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with a scant 1 and 1/2 cups of frosting. Top with the third cake layer. Using about 1-1 and 1/4 cups of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat. A large icing spatula and bench scraper are helpful for applying the crumb coat. Set leftover frosting aside at room temperature. If you are decorating this cake in stages over 1-2 days, cover and refrigerate this leftover frosting.
Step 9
Using the cake board to pick up the cake (be careful, it’s heavy), place the cake in the refrigerator to help set the crumb coat as you work on the top tier.
Make the frosting for the 6-inch cake, just as you prepared the 1st batch of frosting. (Step 8.) Before adding any salt, taste the frosting, then add a pinch if desired. I always add a small pinch.
Step 10
Place your 6-inch cake board on your cake turner. Place 1 6-inch cake layer on your cake board. Using a small icing spatula, evenly cover the top with a scant 3/4 cup of frosting. Top with 2nd cake layer and evenly cover the top with a scant 3/4 cup of frosting. Top with the third cake layer. Using about 3/4 cup of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat. A small icing spatula and bench scraper are helpful for applying the crumb coat. Set leftover frosting aside at room temperature. If you are decorating this cake in stages over 1-2 days, cover and refrigerate this leftover frosting.
Step 11
Using the cake board to pick up the 6-inch cake, carefully place the cake in the refrigerator to help set the crumb coat as you work on the exterior frosting on the top tier.
Step 12
Remove the bottom tier from the refrigerator (along with the cake board) and place on the cake turner. Apply the remaining frosting for the bottom tier on the cake, reserving about 6-8 Tablespoons for piping detail. I recommend a large icing spatula and bench scraper to apply the outer layer of frosting. For the decorative textured frosting as pictured, see my video above. As shown in the video, use a small icing spatula and run it around the cake while spinning with the cake turner. You will love this look because it’s very easy, but resembles beautiful ruffles.
Step 13
Carefully lift the cake (with the cake board) and place on your serving platter or cake stand.
Step 14
Wash and dry 4 cake dowels. Measure the height of the bottom cake. Measure and cut the cake dowels to match. Staying within a 6 inch circle diameter (you can use another 6 inch cake board to “imprint” a 6-inch circle in the very center of the top of the 9-inch cake), insert the dowels into the cake, spacing them about 2 inches apart to form 4 corners of a square. Push the dowels straight down until each touches the bottom cake board. Set aside.
Step 15
Remove the top tier from the refrigerator (along with the cake board) and place on the cake turner. Decorate just as you did the bottom tier, including the ruffled textured frosting. I also turn the cake on the cake turner and apply this ruffled look on top of the 6-inch cake, too. This is optional. Along with the cake board, carefully lift the small cake and gently place it in the very center of the bottom tier.
Step 16
Piping: After placing the small tier on top, you can pipe leftover frosting around the bottom of it. This covers up any spaces or smears that may have appeared when arranging the top tier. I pipe dots of frosting with Wilton piping tip #12 between the tiers as well as around the bottom of the whole cake. They resemble pretty pearls. To smooth down pointy peaks on these “pearls,” moisten your fingertip with water and gently press down on the peak.
Step 17
Add any decorative pieces, such as artificial flowers.
Step 18
Cake is best enjoyed within 3 days. Refrigerate cake until ready to serve. After a few hours, the frosting will “set” and you can lightly cover with plastic wrap.
Step 19
Cover any leftover cake tightly and refrigerate for up to 1 week.
Other Flavor Options
While you could stick with a vanilla flavored cake, you can also lean into other flavor options to have more fun with the frostings, fillings, and toppings.
Some unique cake flavors options you might consider are:
Carrot Cake
Red Velvet Cake
Lemon Cake
Marble Cake
Chocolate Cake
Chocolate Chip Cake
More Strawberry Wedding Cake Ideas
Strawberry Shortcake
How beautiful is this Pin we found on Cindy S Cakery Llc?! With just a few ingredients, you can create the most delicious Strawberry Shortcake for your wedding cake. Although you may not be able to recreate this exact bakery professional cake in this exact way, you can come pretty close by staking your shortcake into cake layers! Decorate it with floral and strawberries to tie it all together and make it the star of your dessert table. You can keep things easy and recreate your version of this beautiful cake using cake mix, a cream cheese frosting, and fresh strawberries which will make this the perfect cake to serve up at a summer wedding.
If you want to attempt this beautiful strawberry cake recipe, the guys over at meilleur du chef have broken it DOWN in easy to follow steps from start to finish to recreate this tasty work of art.
This one's a classic vanilla cake recipe with frosting that has all the potent strawberry flavors. If you’re wanting to find a way to get the strawberry cake of your dreams while also still pleasing the crowd that’s wanting vanilla, then you’ve got to try Chelsweets’s strawberry buttercream frosting that’s filled with strawberry jam. It’s got to be the best vanilla strawberry cake recipe that would be perfect for weddings, a bridal party, or rehearsal dinner.
This has got to be one of the most gorgeous looking strawberry cakes we’ve found. And it’s a strawberry cheesecake too! Win-win. The flavors are a blend of the classic strawberry cheesecake as well as Blondie’s cheesecake pie. You’ll love it and so will your guests if you serve it up on your wedding day.
What I like about this stunning rendition of a strawberry cake is the amount of elegance, which makes it perfect for smaller weddings or as the star of your dessert table.
If you’re going for simplicity and class, you’ve got to give this strawberry cream naked cake a shot. The decorative flowers help tie it all together and add a stunning finish to this dessert, making it perfect for weddings year-round!
If you’re wanting your wedding to be more low key and special, then this white almond buttercream cake with strawberries will add the perfect touch! A good thing about this cake is that it can be made over the course of a few days so it can be a little less daunting and you won’t have to worry about trying to get it right all in one go.
(Vegan) Cheesecake with Strawberries
If you’re wanting to go out of the box, then you’ve got to try this beautiful and creamy, rich strawberry cheesecake cake prepared by the talented Bianca Zapatka that tastes just like a real New York cheesecake! P.S. This one’s vegan!
If you’re wanting to keep things simple in technique and minimal in aesthetics yet elegant, then you’ll want to follow the Champagne and Strawberries Cake recipe. This homemade strawberry cake works great for weddings, especially if you’re not afraid to go pink. Make it into a sheet cake or stack it as tall as you like. Just be sure to look up how to make a tiered cake if you’re going to add more layers.
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