Roasted Strawberry Layer Cake with Mint

This moist, from scratch vanilla mint layer cake is topped with a fresh roasted strawberry filling & a homemade strawberry buttercream made with freeze dried strawberries.  The frosting is piped to resemble a hydrangea design.  Perfect for baby showers, birthdays, tea parties, or summer entertaining.  

INGREDIENTS

For the ROASTED STRAWBERRY FILLING:

  • 16 ounces fresh strawberries
  • 1/2 cup granulated sugar
  • 1 vanilla bean, seeds scraped
  • 1 tbsp lemon juice
  • pinch of salt
  • 1/2 cup strawberry jam

For the MINT SYRUP (Optional):

  • 1/2 cup granulated sugar
  • 1/2 cup fresh mint leaves, loosely packed
  • 1/2 cup water

For the VANILLA MINT CAKE:

  • 1 1/4 cup granulated sugar
  • 1 cup fresh mint leaves, loosely packed
  • 2 1/2 cup cake flour
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 5 large egg whites, room temperature
  • 1 1/4 cup whole milk, room temperature

For the STRAWBERRY BUTTERCREAM FROSTING:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 2 cups unsalted butter, room temperature & cut into 1 tablespoon pieces
  • 1 cup freeze dried strawberries
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract, (Optional)

Roasted Strawberry Layer Cake with Mint #Cakerecipes


INSTRUCTION

For the ROASTED STRAWBERRY FILLING:

  1. Place the rack in the center of the oven & pre-heat to 350 degrees F.  
  2. Slice the strawberries in half (or quarters if large).  Place into a large mixing bowl.
  3. Pulse the sugar & vanilla bean seeds in a food processor until well combined.  Sprinkle over top the strawberries.  Stir in lemon juice & salt.
  4. Spread the strawberries in a single layer on a parchment lined baking sheet & bake for 30 minutes, or until the berries have softened & are juicy.  
  5. Full instructions visit @theroadtohoney

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