Strawberry Spring Cake

Strawberry Spring Cake

Serves: 8-10 people
Prep Time: 2 hours
Cooking Time: 35 minutes
Strawberry Spring Cake


For Cake:

  • 2 1/2 cups Swans Down Cake Flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter; room temperature
  • 1 1/4 cups sugar
  • 2 teaspoon vanilla extract
  • 2 large eggs; room temperature
  • 1 cup low-fat buttermilk; room temperature
  • 1/2 cup plain fat-free Greek yogurt; room temperature

For Frosting:

  • 2 cups unsalted butter at room temperature
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 5 cups powdered sugar
  • 4 tablespoons strawberry preserves

For Assembly:

  • 1 cup thinly sliced fresh strawberries
  • Strawberry preserves.
  • 1 cup fresh strawberries


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For Cake:

  1. Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray. Line the bottom of the cake pans with parchment paper.
  2. Whisk together Swans Down Cake Flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter and sugar in the bowl of a stand mixer at medium speed with the paddle attachment until light and fluffy; beat in vanilla. Add eggs one at a time and beat until combined.
  4. Combine buttermilk and Greek yogurt in a small bowl.
  5. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
  6. Divide batter evenly between cake pans and smooth with an oset spatula. Tap pans sharply to reduce air bubbles.
  7. Bake cake layers for 24 to 25 minutes, until the top and edges are golden, cakes spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
  8. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely.

Make Frosting:

  1. Beat butter and salt in a large mixing bowl on medium speed until light and fluffy. Add the vanilla.
  2. Add in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed.
  3. Gradually mix in 4 tablespoons of strawberry preserves until combined.
  4. Increase speed to medium-high and beat the frosting for 1 minute, until light and airy.

To Assemble the cake:

  1. Place one cake layer on a rotating cake stand and use an oset spatula to swirl frosting over top of cake.
  2. Pipe a ring of frosting around the outer edge of the cake layer and fill the center of the cake layer with strawberry preserves and 1 cup of thinly sliced strawberries. Chill for 10 minutes.
  3. Spread a thin layer of frosting on the second cake layer and place the layer (frosting side down) over the strawberries.
  4. Chill the stacked cake for 20 minutes.
  5. Use oset spatula to apply a layer of frosting to the top and sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake and remove any excess frosting.
  6. If desired, pipe remaining frosting decoratively on the top cake layer.
  7. Chill the frosted cake for 30 minutes before serving. Top with fresh strawberries.