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Epicurious

Roasted Strawberry Layer Cake

3.8

(5)

A clean lines pink cake with strawberryspeckled frosting decorated with halved strawberries.
Photo by Holly Wulff Petersen

This is quite the celebration cake and is my go-to when I want a summery showstopper. Roasting the strawberries is a real game-changer and brings out such an intense, sweet flavor, it’s well worth the extra step. When the roasted strawberry purée merges into the Swiss meringue buttercream, it creates a creamy flavor reminiscent of strawberry ice cream. Swiss meringue buttercream requires a few more steps than a classic buttercream but has a much lighter and silkier texture and carries the strawberry flavor exceptionally well. As it is quite an involved cake, you can make the strawberries and cake layers in advance and then prepare the buttercream on the day you will assemble. 

Tip:

When making layer cakes, a turntable comes in very handy for decorating, making it easier for you to get an even layer of buttercream all around the cake. The trick is to turn the turntable slowly with one hand while using a bench scraper or palette knife in the other. 

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