Description
Celebrate her special day with a modern birthday cake for women—light strawberry sponge, rose buttercream, and fresh berries. Easy, elegant,
Ingredients
Scale
- 1 ½ cups (190 g) all‑purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- ¼ cup (60 ml) whole milk
- ¼ cup (60 ml) strawberry puree (fresh strawberries blended)
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional, enhances strawberry)
- 1 ½ cups (360 ml) heavy cream
- ¼ cup (55 g) powdered sugar
- 4 oz (115 g) cream cheese, softened
- 1 tsp rose water
- ½ cup (120 ml) fresh strawberries, sliced
- ½ cup (120 ml) mixed fresh berries (blueberries, raspberries, blackberries)
- Fresh edible rose petals for garnish (optional)
Instructions
- Prep the pans. Preheat your oven to 350°F (175°C). Grease two 8‑inch round cake pans, line the bottoms with parchment paper, and lightly dust with flour.
- Combine dry ingredients. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar. Using a handheld mixer, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3‑4 minutes.
- Add eggs. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Incorporate flavorings. Mix in vanilla extract, almond extract (if using), strawberry puree, and a splash of milk.
- Fold in dry ingredients. Add the flour mixture in three additions, alternating with the remaining milk, beginning and ending with flour. Mix just until combined; the batter should be smooth and slightly glossy.
- Bake. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 22‑25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make rose buttercream. In a large bowl, beat the softened cream cheese until smooth. Add the softened butter and continue beating until light and airy, about 2 minutes.
- Sweeten and flavor. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed and beat for another minute.
- Finish with rose water. Drizzle in the rose water and beat until the frosting is silky and holds soft peaks.
- Whip the cream. In a separate chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Fold the whipped cream gently into the rose buttercream for a lighter texture.
- Assemble the cake. Place one sponge layer on a serving plate. Spread a thin layer of buttercream, then scatter half of the sliced strawberries over the frosting.
- Second layer. Top with the second sponge, then spread the remaining buttercream evenly over the top and sides of the cake.
- Decorate. Arrange fresh strawberries and mixed berries in a decorative pattern around the top. If you like, scatter a few edible rose petals for an extra touch of elegance.
- Chill. Refrigerate the assembled cake for at least 30 minutes before serving so the frosting sets and the flavors meld.
Notes
- Use ripe, sweet strawberries for the puree; they give the sponge a natural pink hue and moist crumb.
- Room‑temperature eggs and butter incorporate more easily, preventing a dense texture.
- Do not over‑mix the batter after adding flour; this keeps the cake tender.
- If you’re sensitive to rose water, start with half a teaspoon and taste before adding more.
- For a smoother frosting, sift the powdered sugar before adding it to the butter‑cream mixture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: modern birthday cake for women