Strawberry Lobster Cake
A whimsical summer cake with strawberry jam filling and creamy buttercream
A delightful vanilla cake filled with homemade strawberry jam and frosted with silky buttercream, topped with fresh strawberry decorations for a beach-ready dessert.
Equipment
Ingredients
Cake Batter
butter (room_temperature)
35 g
oil
30 ml
sugar
150 g
eggs
2 piece
vanilla extract
5 ml
flour
190 g
baking powder
5 g
salt
4.5 g
buttermilk
80 ml
Strawberry Jam Filling
strawberries (chopped)
200 g
sugar
50 g
lemon juice
15 ml
Buttercream Frosting
butter (room_temperature)
340 g
salt
1.5 g
vanilla extract
7.5 ml
powdered sugar
720 g
Decoration
strawberries
150 g
Instructions
Preheat Oven
Preheat the oven to 175°C and prepare a baking pan by greasing and flouring it.
Mix Cake Batter
Mix butter, oil, and sugar until combined. Add eggs and vanilla, then incorporate flour, baking powder, salt, and buttermilk.
Bake the Cake
Pour batter into prepared pan and bake at 175°C for 20-30 minutes until a toothpick comes out clean.
Cool the Cake
Allow the cake to cool completely in the pan before assembling.
Prepare Strawberry Jam
Combine chopped strawberries, sugar, and lemon juice in a pot. Cook and mash until jammy, then cool completely.
Whip Buttercream Frosting
Whip butter until pale, then add salt and vanilla. Gradually mix in powdered sugar until smooth.
Assemble the Cake
Layer the cake with strawberry jam filling and buttercream frosting. Decorate with fresh strawberries and piped border.
Original recipe
Storage
Store assembled cake in refrigerator. Bring to room temperature before serving for best texture.
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