Fresh Strawberry Cake With Poppy Seeds is a delicious cake with strawberry buttercream. This moist cake is loaded with poppy seeds and fresh strawberries. A perfect candidate for your afternoon dessert with coffee or with a glass of champagne. Because, why not? Enjoy a slice of cake with your family and friends!
Ingredients:
Poppy seed cake
- 4 egg yolks
- 195 g regular white sugar
- 25 g vanilla sugar
- 2 tsps vanilla extract
- 100 ml oil
- 55 ml full fat milk
- 240 g flour
- 12 g baking powder
- 4 tbsps poppy seeds
- 4 egg whites
Strawberry buttercream
- 250 g defrosted black forest fruits
- 500 g butter room temperature
- 700 g icing sugar
- 200 g fresh strawberries
- 4 tbsps strawberry jam
- 2 tsp vanilla extract
Have you ever seen a more beautiful cake? The romance in the picture. The cake that Bridgertons would eat for SURE.
Okay, no more jokes.
This cake is delicious. I bought these beautiful tulips and thought how amazing would they be for a picture with a tall, stunning cake by its side. I wanted to make a spring cake that would look good in the sunset or would be captured as a “picnic dessert” in nature. I played around with an idea of a poppy seed cake with fresh strawberries for a long time.
This cake has definitely fulfilled my expectations.
Are you looking for more desserts for Easter? Try these:
If you would like some of my favorite cake recipes, here is Olive Oil Cake and Carrot Cake With Mascarpone Cream.
there are a few things you can do differently
This recipe isn’t the one and only way how to “prepare” this cake. This is what I mean:
- if you want the poppy seeds to come out stronger and intensify their flavor, add 2 more tablespoons of poppyseeds and make just a half of the buttercream the original recipe says.
- make thinner layers of the buttercream – as you can see the layers of the buttercream are thick, and there is absolutely nothing wrong with that, but some people don’t like buttercream, so feel free to use less buttercream for the cake.
- if you want to use fresh strawberries instead of frozen black forest fruits, cook them on the pan with brown sugar until they are soft. Let them cool and once they are cooled, add them to the creamed butter.
- buy a strawberry jam of higher quality. I know we like cheap jams for our cakes but the jam in this recipe should taste like a jam (like real fruit), so if you want your cake to say WHATS POPPIN with Jack Harlow’s voice, use a good quality jam.
- you can cut the cake layers into more layers. If you don’t like big chunks of cake, you can cut them into more layers and use buttercream on every single layer.
If you decide to make this Fresh Strawberry Cake With Poppy Seeds, let me know on Instagram or TikTok. I would love to see pictures and videos of your cakes ❤️
A LITTLE TEASER FOR EASTER BROWNIES ON MY TIKTOK
Fresh Strawberry Cake With Poppy Seeds
Ingredients
Poppy seed cake
- 4 egg yolks
- 195 g regular white sugar
- 25 g vanilla sugar
- 2 tsps vanilla extract
- 100 ml oil
- 55 ml full fat milk
- 240 g flour
- 12 g baking powder
- 4 tbsps poppy seeds
- 4 egg whites
Strawberry buttercream
- 250 g defrosted black forest fruits
- 500 g butter room temperature
- 700 g icing sugar
- 200 g fresh strawberries
- 4 tbsps strawberry jam
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 170°C. Prepare two small cake tins (diameter 18 cm) with an attachment paper on the bottom.
- Start by whipping the egg yolks with sugars on high speed until creamy (4-5 min).
- Then add vanilla extract, oil, milk and mix on medium-high speed for 5-6 minutes (the batter should be creamy as well).
- In another bowl whisk together flour, poppy seeds, and baking powder. Add to the creamy batter and mix on medium speed until everything is well combined.
- Whisk the egg whites and once they're stiff, combine them with a rubber spatula with the poppy seed mixture. You get a nice fluffy cake mix.
- Divide the cake mix into two small cake tins and bake for 30 minutes or until a toothpick inserted comes out clean.
- Take the cakes out of the oven and let cool completely.
- In the meantime, make the buttercream. Start by creaming the room temperature butter.
- Once the butter is smooth and creamy, add vanilla extract, and strawberry jam and mix. Then add defrosted black forest fruits and mix until the butter is completely red. You can add as many fruits and jam as you want.
- Continue by adding the icing sugar in small portions. Whisk the butter and add icing sugar slowly into the bowl.
- Once everything is combined and ready to be put together, cut the fresh strawberries into small cubes.
- Put one layer of the cake on the plate. Add a layer of strawberry jam, a layer of buttercream, cubes of strawberries and a second layer of a cake. continue the process by adding strawberry jam and buttercream on top.
- Add buttercream on the sides as well. In the end, just put nice fresh strawberries on top. Let the cake rest in the fridge overnight or at least for 5 hours.
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