It finally, FINALLY, feels like Spring around here, and I was so excited to have this Strawberry Supreme Cake on the Baked Sunday Mornings schedule this week. Let me break it down for you first, because there are a lot of different components of this cake:
- Three layers of strawberry cake
- Two different fillings: strawberry preserves + whipped cream with chopped fresh strawberries
- Pink vanilla frosting
I started working on this last weekend, when I made a batch my favourite Skillet Strawberry Jam which I knew would be perfect in this. During the week, I made and froze the cake layers. Yesterday, all I had to do was the whipped cream filling and the frosting.
Okay, so the frosting. This is one of the Baked Boys famous cooked frostings, which is very different from my usual go-to buttercream. I haven’t actually attempted one since this disaster back in 2012, but I wanted to give it another chance for this cake. This is how it goes: you cook a mixture of sugar, flour, milk and whipping cream until it bubbles and looks like pudding, then you beat it until it’s cool, and finally whip in an unholy amount of butter. I was nervous, but it turned out perfectly. It’s way more smooth and soft in consistency than the buttercream I usually make, which makes it perfect for icing a cake. Now I want to go back and try all the other ones!
Overall, this is just the prettiest summer cake ever. The recipe suggests tinting the frosting a very pale pink because it’s so elegant, and I totally agree. The only thing I wasn’t sure about is that my cake layers looked kind of gray, but they still tasted great, so I’m okay with it. The preserves and whipped cream fillings take this over the top.
You can find the recipe here!
More Baked Sunday Mornings here!