Star-Spangled Strawberry Cake Recipe
By Adrienne Blumthal
Nothing says summer like a patriotic cake adorned with delicious fruits of the season. Here is an easy way to make any cake festive this summer!
Prepare your favorite layer cake and frost it with buttercream. I like using Martha Stewart’s Simple Layer Cake with Vanilla Frosting. To decorate, you will need a small star-shaped cookie cutter, strawberries, blueberries, extra frosting and a pastry bag fitted with a medium-size star tip. To make the firework pom-pom cake topper, you will need aluminum foil, floral wire, and a toothpick or wooden skewer.
Use the largest strawberries you can find! Large strawberries will produce the best results. At least make sure they are slightly bigger than your cookie cutter. Cut off stems, then slice each strawberry in half. Press a small 1- to 2-inch star-shaped cookie cutter through each of the strawberry halves. Be sure to save five strawberries to use on the top of the cake.
1. Pipe a decorative border around the cake, then evenly affix strawberry stars to the bottom border.
2. Pipe a second border on top of the cake. Affix blueberries in a decorative pattern. If the blueberries seem like they are going to fall, transfer the cake to the refrigerator for 10 to 15 minutes. The frosting will firm as it chills.
3. Cut three of the whole strawberries in half, then arrange in a star shape on top of the cake. Quarter the reaming two strawberries then transfer to the center of the star.
4. Create a firework pom-pom cake topper with aluminum foil. Stack two 12-inch-by-6-inch pieces of aluminum foil. Make 1-inch-wide accordion folds, creasing with each fold. Cut folded foil in thin strips lengthwise on each end, leaving ½ inch of space uncut in the center. Wrap a piece of floral wire (or you can use a twist tie) in the center and fold the foil in half over the wire. Using a toothpick or skewer, carefully separate each of the layers. Pull and curl as necessary to reach desired shape. Using the wire, affix the finished firework pom-pom to a toothpick or wooden skewer.
5. Place the firework topper on the cake. Cake can be covered and refrigerated overnight. Bring to room temperature before serving.
See More: Quick, One-Pot Meal Ideas To Feed the Whole Family
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Simple Layer Cake with Vanilla Frosting
This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but is it ever worth it. An instant test-kitchen favorite, it is absolutely delicious and will rise to any occasion.
CAKE
1 stick unsalted butter, softened, plus more for cake pans and parchment
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon fine salt
1 ½ cups granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 teaspoon pure vanilla extract
FROSTING
1 stick unsalted butter, softened
4 ounces cream cheese, room temperature
5 cups confectioner’s sugar
¼ teaspoon fine salt
¼ cup whole milk
½ teaspoon pure vanilla extract
1. Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
2. Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
3. Frosting: Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner’s sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
4. Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
DIY Dried Fruit Granola Bites
Very Green Cucumber and Pear Juice
