This elegant Springtime Cake combines the brightness of fresh strawberries with the richness of French buttercream. The cake layers are split and filled with a glossy, boozy strawberry reduction and a light orange-infused buttercream. Topped with whole berries and pistachios, it offers a beautiful contrast of textures and flavors. Perfect for Easter brunch, spring celebrations, or a sophisticated afternoon tea, this dessert is both visually stunning and deliciously balanced.
Springtime Cake
Description
This elegant Springtime Cake combines the brightness of fresh strawberries with the richness of French buttercream. The cake layers are split and filled with a glossy, boozy strawberry reduction and a light orange-infused buttercream. Topped with whole berries and pistachios, it offers a beautiful contrast of textures and flavors. Perfect for Easter brunch, spring celebrations, or a sophisticated afternoon tea, this dessert is both visually stunning and deliciously balanced.Ingredients
Directions
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Mash the hulled strawberries in a flat dish with a fork until broken up, reserving 1/4 cup of the puree for the icing.
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Bring the remaining mashed strawberries to a boil in a small saucepan.
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Combine cornstarch and sugar thoroughly, then gradually stir into the boiling berries.
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Stir continuously until the mixture is clear and slightly thickened, then remove from heat.
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Add a few drops of red food coloring if desired, stir in half of the Cointreau, and let stand at room temperature until needed.
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In a bowl, combine icing sugar, soft butter, vanilla extract, and the reserved 1/4 cup strawberry puree to make a spreadable icing.
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Beat the icing until fluffy and set aside.
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Heat red currant jelly and the remaining Cointreau over the lowest heat until the jelly melts; keep warm.
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Split the French sponge cake layers horizontally.
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Spread the orange buttercream filling evenly over one layer.
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Brush the warm jelly-Cointreau mixture over the other layer.
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Assemble the cake by placing the jelly-coated layer on top of the buttercream layer.
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Frost the outside of the cake with the strawberry icing.
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Top with whole strawberries and coarsely chopped pistachios.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 62.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 16.1g6%
- Dietary Fiber 0.0g0%
- Sugars 15.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the strawberry glaze is cooled to room temperature before assembling to prevent the buttercream from melting.
For a non-alcoholic version, substitute the Cointreau with orange juice or extract.
Store the cake in the refrigerator due to the fresh berries and dairy-based icing.
French Sponge Layers and Orange Buttercream recipes are required as base components for this assembly.
