The final instalment of the ‘Great Bakes of America’ series brings a classic, American drink in the form of cake.
This cake brings together all the best elements of the drink – the creaminess of the strawberry, compounded further by the squirty cream and the crunch of the sprinkles. It tastes like the real deal, only you’re eating a cake instead – prepare to get confused!
The Great Bakes of America series was inspired by my recent trip to New York City, where I further fell in love with the food – so much of it not covered here, but I took my favourite bits and played around. With it coming to an end with this bake, I want to thank you guys for continuing to visit – I hope you’ve enjoyed the latest series.
I’ll be trying to very best to get some festive bakes up in the lead up to Christmas but for now enjoy the taste of Strawberry!
280g plain flour, sifted
170g butter, unsalted and softened
300g soft brown sugar
3 tsp baking powder
1 tsp vanilla bean paste
1 tsp strawberry extract
250g butter, cubed, unsalted and softened
500g icing sugar
2 tsp strawberry extract
Pink food gel
Edible glitter spray
Preheat the oven to 170c fan and line two 6” cake tins.
For the CAKE, beat the butter and sugar together until pale and fluffy. Add the eggs, one by one and mixing inbetween each addition to ensure the mixture doesn’t curdle. No worries if it does, just add a little flour to bring it back together. Add the vanilla and strawberry extracts.
Sieve the flour, salt and baking powder into a bowl and add a third of it to the batter before mixing for a few seconds and then adding half the buttermilk. Repeat the process and then add the final third of the flour. Scrape the bowl down and beat everything together to incorporate it. Split evenly into the cake tins and bake for 35-40 minutes on the middle shelf. Once baked, leave the cakes to cool before leveling off and cutting halfways so you’re left with four even layers.
Beat the butter for 5 minutes until pale and smooth. Add half the icing sugar and beat together for further 2 minutes. Do the same again with the remaining icing sugar and add a drop of the food gel in – I wanted my icing to be fairly light in colour, so only added a tiny amount.
Place the first cake layer on a board or turntable and spread some of the buttercream on top. Level off and continue to repeat the process until all layers are done – the final layer should be the bottom half of one of the cakes, flipped upside down you’re left with a nice flat top. Give it a crumb coat to trap in any crumbs and put in the fridge for at least 30 minutes.
Once the cake is cooled and crumb coat is set, spread on the remaining buttercream, smoothing it over with a cake scraper. Spray with some edible glitter spray and if you’re serving immediately, squirt on the cream, top with sprinkles and the straw. If you’re not, leave it in a cool place until you’re ready to do so – the cream with essentially ‘melt’ if left too long, so you don’t want to finish the decoration until ypu’re ready to cut.
Enjoy a slice and let it remind you of a hot summers day being cooled with a nice cold glass of milkshake!