Pinkfong Strawberry Dream World #2 Recipe
Make Pinkfong Strawberry Dream World #2 Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Strawberry Cake Layers
Strawberry Buttercream
Strawberry Glaze & Filling
Decoration
Method
Strawberry Cake Layers
- 1
Prepare oven and pans
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; lightly flour the sides.
- 2
Dry ingredients
In a medium bowl whisk together 1.75 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp fine sea salt. Set aside.
- 3
Cream butter and sugar
In a large bowl or stand mixer fitted with paddle attachment, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium-high until light and fluffy, about 3–4 minutes.
- 4
Add eggs and vanilla
Add the 3 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 1 tsp vanilla extract.
- 5
- 6
Add strawberry flavor and color
Fold in 3/4 cup strawberry puree and up to 1/2 tsp pink gel food coloring to achieve a bright pink hue. Scrape bowl and gently combine so batter is uniform.
- 7
Bake
Divide batter evenly between prepared pans. Smooth tops. Bake in preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through baking for even browning.
- 8
Cool
Allow cakes to cool in pans 10 minutes, then run a knife around edges, invert onto wire racks, remove parchment and cool completely before assembling (about 1 hour).
Strawberry Buttercream
- 9
Prepare reduced strawberry puree
In a small saucepan, simmer 1/4 cup pureed strawberries over medium-low heat until reduced by about half (2–3 minutes) to concentrate flavor. Cool to room temperature. Optionally press through a fine mesh to remove seeds.
- 10
Beat butter
In a large bowl or stand mixer fitted with paddle or whisk, beat 1 cup softened unsalted butter on medium speed until smooth and creamy, about 1–2 minutes.
- 11
- 12
Add strawberry reduction and adjust texture
Add the cooled 1/4 cup reduced strawberry puree, 2 tbsp heavy cream, 1 tsp vanilla extract and 1/8 tsp fine salt. Beat on medium until smooth. If the frosting is too stiff, add an extra teaspoon of cream; if too thin, add more powdered sugar 1/4 cup at a time.
- 13
Color (optional)
Add up to 1/4 tsp pink gel food coloring for a brighter shade and beat until evenly colored.
Strawberry Glaze & Filling
- 14
Prepare sliced strawberries
Toss 1 cup sliced fresh strawberries with 1 tsp lemon juice. If you want a thicker filling glaze, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and set aside.
- 15
Heat jam and fruit
In a small saucepan, combine 1/4 cup strawberry jam and the tossed sliced strawberries over low heat. Stir until jam melts and forms a syrup, about 2–3 minutes. If using cornstarch slurry, stir it in and simmer 30 seconds until mixture thickens. Remove from heat and let cool to room temperature.
Assembly & Decoration
- 16
Level cakes
If cake domes have formed, level the tops of the two cake layers with a serrated knife or cake leveler so they stack evenly.
- 17
Fill
Place one cake layer, cut side up, on a serving plate or turntable. Spread a thin layer (about 1/3 cup) of strawberry buttercream, then spoon 3–4 tbsp of the cooled strawberry jam-and-slice mixture over the buttercream, leaving a 1/2-inch margin at the edge to prevent overflow. Smooth gently.
- 18
Top and crumb coat
Place the second cake layer on top. Apply a thin crumb coat of buttercream (about 1/2 cup) over the top and sides to trap crumbs. Chill in the refrigerator 20–30 minutes to set the crumb coat.
- 19
Final frosting
Remove cake from fridge and apply the remaining buttercream evenly over top and sides. Use an offset spatula to create soft waves or keep smooth for a dreamy look. Reserve 1/4 cup buttercream for piping decorations if desired.
- 20
Glaze drip (optional)
If you like a glossy top, spoon a few tablespoons of the cooled jam-and-strawberry mixture into the center and gently spread it, allowing a small amount to run toward the edges for a subtle drip.
- 21
Decorate
Arrange 8 whole small strawberries around the top edge or create a central cluster. Pipe rosettes or stars with the reserved buttercream. Sprinkle 2 tbsp pink/white sprinkles and 1 tsp edible glitter over the top for a magical Pinkfong Dream World effect.
- 22
Chill then serve
Chill cake 10–20 minutes to set decorations. Bring to room temperature 20 minutes before serving for best texture. Slice and serve.