Recipe 1: Fresh strawberry cake with strawberry buttercream from The Baker Upstairs



So to get a handle on my ever-growing collection of “Recipes to Try” on Pinterest, I figured I should get my ass in gear (what?) and start working my way through the huge backlog (176 recipes) pinned there. It’s become a repository for recipes that time forgot.

To that end and for my own record-keeping, I’m going to make 1 recipe from Pinterest every week and recount my failures and victories in this blog. You can find the board with the 52 recipes here.

This week, I started with a fresh strawberry cake with strawberry buttercream from The Baker Upstairs.

So first, it’s obviously not strawberry season anymore. I didn’t want to get out-of-season, picked-green-and-shipped strawberries in the cartons (’cause I figured they would be icky), so I opted to use frozen strawberries for this recipe.


This cake gave me a pretty good excuse to go and buy those spring-form pans I’ve always wanted. Note: I couldn’t find 8″ pans at Target, so I just got 9″ pans (so my cake was definitely flatter than the recipe cake).


I even bought cake flour for this. CAKE FLOUR.

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(On the right, that’s some of my blood, sweat and tears.)


(My cute, flat little cake pancakes.)

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For the frosting, I went a little rogue: The recipe called for 2 Tbsp of strawberry puree.  Well, I added that and tasted it and thought it needed way more strawberry… so I added (kind of a ton) more. I’m guessing I put about 1/2 cup into the frosting alone. It still stood up well so I don’t have any regrets.

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All in all: happy with the result. It was a pretty dense cake, but I think that’s baker error (the butter that I cut into the cake batter really wasn’t cold enough, and my pans were just too damned wide). It tasted really good, though. I brought it to my Mom’s house for a bonfire, and a grand total of 4 people almost plowed through the entire cake!

Result: I’m 5 lbs fatter.

Will make again!