naked cake Archives - Sugar & Sparrow https://sugarandsparrow.com/tag/naked-cake/ Lifestyle and Cake from Portland Oregon Thu, 06 Jul 2023 16:59:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.2.3 https://sugarandsparrow.s3.us-west-2.amazonaws.com/flour/wp-content/uploads/2018/05/02212522/cropped-sparrow_favi-32x32.png naked cake Archives - Sugar & Sparrow https://sugarandsparrow.com/tag/naked-cake/ 32 32 Strawberry Shortcake Layer Cake Recipe https://sugarandsparrow.com/strawberry-shortcake-layer-cake/ https://sugarandsparrow.com/strawberry-shortcake-layer-cake/#comments Wed, 22 Jun 2022 13:00:00 +0000 https://sugarandsparrow.com/?p=34155 Strawberry season is in full swing! I actually planted some strawberries last month and was so eager to use my little harvest in my bakes but as soon as those...

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Strawberry season is in full swing! I actually planted some strawberries last month and was so eager to use my little harvest in my bakes but as soon as those sweet little berries turned red, a creature of some sort had a feast. So while I couldn’t use my homegrown strawberries this time around, it didn’t stop me from heading to the store to get some fresh berries for the Strawberry Shortcake Layer Cake I’ve been dreaming of. I decided to whip it up as a Father’s Day treat for my husband and it was a total hit! 

strawberry layer cake with whipped cream frosting

This Strawberry Shortcake Layer cake is so easy to throw together for a Summer dessert. It starts with an extra fluffy white cake that is a delicious treat all on its own. Add to that layers of homemade whipped cream, fresh sweetened strawberry slices, and the tastiest shortbread crumbs ever (inspired by the one and only Milk Bar). This cake is so light and refreshing, the perfect amount of sweet, and so pretty to look at!

strawberry shortcake layer cake with whipped cream frosting
strawberry shortcake cake layers

For the strawberry filling, you’ll be slicing fresh strawberries and tossing them with a little strawberry jam and granulated sugar. It’s best to let them sit for about 20 minutes to bring out the fresh strawberry juices before you start piling them in between your layers. The key here is fresh strawberries – frozen berries can technically be used but will add a lot more liquid to the filling. If you want it to look pretty, use fresh berries.

The homemade whipped cream frosting is stabilized, aka uses the addition of gelatin to make it sturdier for piping and upholding the weight of the cake layers and fillings. I piped shells with it using Wilton Tip 6B, but any piping tip and style would look beautiful. For best results, you’ll want to make sure to use very cold whipped cream, a cold mixing bowl, and the whisk attachment on your stand mixer. Just pop the bowl of your stand mixer into the refrigerator for about 20 minutes beforehand and make sure your heavy whipping cream is straight from the fridge as well.  

vanilla cake with strawberries and whipped cream

If you’ve ever had a Milk Bar cake, you know all about the shortbread crumbs I added to this cake. It was my husband’s idea to add them in between layers, and I think they really take the cake beyond. The shortbread crumbs only take a handful of ingredients you’ll already have on deck for the cake layers, and they’ll add a great pop of flavor and texture. If you’re short on time or want a more traditional Strawberry Shortcake Layer Cake, you can totally skip the shortbread crumbs if you need to. Between the sweetened strawberries and homemade whipped cream frosting, this cake will still taste amazing. 

strawberry cake with chamomile flowers by sugar and sparrow

For an extra little bit of fun, I added some cute little chamomile flowers to accent the cake. You can usually find these in late Spring/early Summer in the floral department of your local grocery store (Portland favorites are Trader Joe’s or New Seasons). You can feel free to omit this part if you want, but I think they make the cake look so dainty and sweet when paired with those fresh strawberries. Chamomile is completely edible, although bitter, so these little blooms are really more for looks than taste. 

strawberry shortcake layer cake recipe

While you can technically make this cake a day or two before serving it, it will look prettiest if you make it the day of. Since the cake layers are unfrosted, they will dry out in the refrigerator unless you wrap the cake in plastic wrap, which will most likely mess up some of the piped details. Be sure to check out the make ahead tips in the recipe notes below to help you plan out your baking and assembly. Whatever occasion this cake is for, I hope it’s as much of a hit with you and your loved ones as it was with mine!

strawberry shortcake layer cake recipe
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Strawberry Shortcake Layer Cake

Inspired by the Summer classic dessert, this cake features layers of moist and fluffy white cake, homemade whipped cream frosting, fresh sweetened strawberries, and baked shortbread crumbs. It's refreshing, delicious, and perfectly easy to throw together.
Prep Time 45 minutes
Cook Time 1 hour
Servings 15 slices

Ingredients

White Cake

  • 2 1/2 Cups (265g) sifted cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 Cups (300g) granulated sugar
  • 1/2 Cup (113g) unsalted butter, room temperature
  • 4 large egg whites, room temperature
  • 1/2 Cup (120ml) vegetable oil
  • 1 Tbsp pure vanilla extract
  • 1 1/4 Cups (300ml) full-fat buttermilk*, room temperature DIY recipe in notes

Baked Shortbread Crumbs

  • 3/4 Cups (90g) cake flour
  • 2 1/2 Tbsp (32g) granulated sugar
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp (42g) unsalted butter, melted
  • 1/2 tsp pure vanilla extract

Strawberries

  • 3 Cups (480g) sliced fresh strawberries
  • 2 Tbsp (40g) strawberry jam
  • 1 Tbsp (13g) granulated sugar

Whipped Cream Frosting

  • 1 tsp unflavored gelatin
  • 1 1/2 Tbsp cold water
  • 1 1/2 Cups (360ml) heavy whipping cream, cold
  • 1/2 Cup (60g) powdered sugar
  • 1 tsp pure vanilla extract

Instructions

Make the White Cake

  • Preheat the oven to 350°F/177°C and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.
  • In a medium bowl, add the flour, baking powder, baking soda and salt. Whisk together and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the sugar and cream it together with the butter at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl and paddle at the halfway point. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
  • Turn the mixer off and add the flour mixture all at once. Mix the ingredients on low speed until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin.
  • Divide the batter evenly between the prepared cake pans and bake for 28 to 32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean or with just a few moist crumbs on it. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack.

Make the Shortbread Crumbs

  • Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
  • Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters, then press the ingredients together with your hands to form even more clusters. Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Cooling the crumbs completely before using in the cake assembly.

Make the Strawberries

  • In a medium bowl, mix together the sliced strawberries, strawberry jam, and granulated sugar. Let sit at room temperature or in the refrigerator while you make the whipped cream frosting.

Make the Whipped Cream Frosting

  • Chill the metal bowl of your stand mixer for 15-20 minutes in the refrigerator or freezer. Sprinkle the gelatin into a small glass measuring cup or microwave safe dish. Add the cold water and whisk until the gelatin is dissolved. Set the mixture aside for 5 minutes to let the gelatin set.
  • While the gelatin is setting, add the heavy whipping cream, powdered sugar, and vanilla extract into the chilled metal bowl of your stand mixer fitted with the paddle attachment and mix on low speed to combine. Turn the mixer to high speed and beat until the mixture is thickened, stopping just shy of reaching soft peaks, about 1 min.
  • At this point, the gelatin should be solidified. If so, pop it into the microwave for 5-10 seconds, until the mixture has re-liquified but is still cool to the touch. Use a whisk to briefly stir the gelatin mixture together to make sure it's smooth.
  • With the mixer on low speed, drizzle the liquid gelatin into the cream. Slowly increase the speed to medium-high and continue to beat until you have reached stiff, fluffy peaks, about 2 minutes. Use immediately to ensure the best consistency for piping.

Assembly

  • Once the White Cake layers are cooled, level them to your desired height. Add the first layer onto a cardboard cake round on your turntable or cake stand. Add some of the strawberry juice onto the cake layer as a soak.
  • Fit a piping bag with Wilton Tip 6B and fill it with the Whipped Cream Frosting before piping shells along the outer edge of the cake layer. The shells should begin at the edge of the cake layer and end with the tail pointed toward the center of the cake layer. Pipe a second row of shells to fill in the center of the cake layer. Top with about 1/3 Cup of the strawberries and sprinkle a handful of shortbread crumbs on top.
  • Place the next cake layer on top and repeat the process of adding the strawberry juice soak, piping the Whipped Cream Frosting shells, topping with strawberries, and sprinkling shortbread crumbs. Repeat the filling and stacking process for any additional layers, then garnish with chamomile flowers if desired.

Notes

DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 
Make Ahead Tips: 
  1. The white cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
  2. The shortbread crumbs can be baked ahead and stored in an airtight container in the refrigerator for up to one month. 
  3. The strawberries can be made one day ahead and stored in an airtight container in the refrigerator.
  4. The whipped cream frosting cannot be made ahead. It must be made right before you plan on piping with it. 
  5. The assembled cake or leftovers can be stored for 1-3 days in the refrigerator, wrapped in plastic wrap to keep the cake from drying out. For best results, assemble the cake on the day you plan on serving it and store it in the refrigerator, uncovered, until you’re ready to serve it. 

Did you make this Strawberry Shortcake Layer Cake? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

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How To Frost A Flawless Semi-Naked Cake https://sugarandsparrow.com/semi-naked-cake/ https://sugarandsparrow.com/semi-naked-cake/#comments Wed, 23 May 2018 15:00:38 +0000 https://sugarandsparrow.com/?p=29202 If there’s one thing that always looks good semi-naked, it’s a cake. The barely-there buttercream is such a versatile look that works well for almost any kind of event. Whether...

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If there’s one thing that always looks good semi-naked, it’s a cake. The barely-there buttercream is such a versatile look that works well for almost any kind of event. Whether you dress it with fresh flowers, drip it with ganache, or tint the buttercream, you can get pretty creative with this rustic or minimalist look. And the best part is, the semi-naked technique is extremely easy. You just need to know a few key things before attempting it to set yourself up for success.

If you’re more of a video-inclined learner, here’s a quick one I shot of the semi-naked technique. I’ll break everything down in the tutorial in the next section:

You Will Need:

  • Thin Consistency Buttercream (this Vanilla Buttercream recipe is perfect)
  • Baked Cake Layers
  • Offset Spatula
  • Bench Scraper
  • Turntable

Step 1: Prep Your Cake Layers

If you haven’t already, start by torting your cake layers to an even, level height. In my opinion, this step should never be missed, no matter what kind of cake you’re creating. Torting helps to get rid of any domed cake tops, thus setting your entire cake up for being super level and sharp.

funfetti cake layers

Once your layers are perfectly even and level, fill them and start stacking them. Tip: when you’re stacking your cake layers, it helps to very slightly offset the middle layer so that the edge sticks out a little further in some areas. The top and bottom layers should be completely parallel for evenly straight sides, but slightly offsetting the center layer (and I’m talking a centimeter or two) will help create more varying depth with your semi-naked finish.

Step 2: Frost And Smooth The Top Of The Cake

Start frosting the top of the cake by placing a bit of buttercream on the top and smoothing it with an offset spatula, turning the cake on your turntable as you smooth.

how to frost a semi naked cake

You should have enough frosting on the top of the cake that it extends about ¼ inch beyond the top edges.   

Step 3: Frost And Smooth The Sides Of The Cake

Using that same offset spatula, apply buttercream to the sides of the cake, starting at the bottom and working your way up to the top. Since the semi-naked look involves buttercream that looks barely there, try to apply a pretty thin layer.

tips for the perfect semi naked cake

When you’ve got the sides covered, take your bench scraper and smooth the sides of the cake until they’re straight and you have some nice areas of cake peeking through. If you have areas that need more buttercream, simply apply more buttercream and keep smoothing until you like what you see.

how to create a semi naked buttercream finish

Try not to press too hard when you’re smoothing the more “naked” areas, since you could puncture the cake layers and cause them to crumble. If this happens, just smooth it over with more buttercream.

Step 4: Smooth The Top Edges

Now that your sides are looking so rustic and beautiful, you’ll probably notice a little buttercream crown has formed around the top edge of your cake. This is a really good sign, because it means you’re going to have a nice, sharp top edge when you’re done smoothing it.

tips for smooth buttercream cake

Using your offset spatula, smooth the buttercream crown inward, moving the buttercream toward the middle of the cake. The goal here is to create level, sharp edges by swiping through the buttercream crown and moving the excess buttercream across the top of the cake. Smooth the top of the cake until it’s level and you don’t have a dome in the middle from moving the buttercream crown inward.

Step 5: Decorate

Now that you’ve created your very own semi-naked cake, it’s time to dress it up a little! Some awesome next steps would be incorporating some fresh flowers (made food safe) to decorate, doing a ganache drip, or keeping the design rustic with some greenery like fresh herbs or eucalyptus! Here’s what I’ve done in the past: 

how to decorate a semi naked cake

semi naked drip cake by sugar and sparrow

Whether it’s your first semi-naked cake attempt or not, let me know if this tutorial was helpful and show me what you’ve created by tagging me on Instagram! I’d love to see your creations.

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