Ingredients
9 oz powdered sugar
9 oz unsalted butter, softened
9 oz all-purpose flour
7 oz strawberry marmalade, or jam
¼ tsp salt
1 tsp vanilla extract
2 tsp baking powder
6 large eggs, at room temperature
½ cup red wine, or strawberry liqueur
cooking spray
9 oz powdered sugar
9 oz unsalted butter, softened
2 tbsp hot water
2 tsp red wine, or strawberry liqueur
12 oz fresh strawberries, sliced
2 tbsp candy sprinkles, sanding sugar
Preparation
Preheat your oven to 300 degrees F. Then grease a 10-inch round cake tin with cooking spray. Set aside.
Make the cake first. Sift flour, baking powder, and salt together. Set aside.
In a mixing bowl, combine butter and sugar. Cream it until light and fluffy.
Add the eggs and vanilla to the mixture. Then continue creaming until they’re well incorporated.
Take the sifted flour mixture and fold it into the creamed butter mixture until evenly incorporated.
Transfer your cake mixture into a cake tin and spread it evenly.
Put it in the oven and bake for roughly 40 to 50 minutes, or until a cake tester comes out clean.
Prepare your buttercream while waiting for the cake. Combine powdered sugar, unsalted butter, hot water, and red wine in a mixing bowl. Cream until light and fluffy. Set aside.
Once baked, transfer the cake onto a cooling rack and allow it to cool down completely while still in the tin.
Release from the cake once cool, then transfer to a clean working area. Slice the cake in half.
With the cut sides facing up, brush both sides with red wine or strawberry liqueur. Ensure to reach the edges. This will keep the cake moist.
With the bottom half, spread your strawberry jam or marmalade evenly. Ensure to reach the edges. Cover with the top half and gently press to adhere.
Spread the buttercream evenly on top and sides, until it coats the entire cake.
Next, layer your strawberries symmetrically on top and around the edges of the cake, until you form a hollow heart-shaped center on the cake or any design in mind.
Finally, fill up the hollow center with candy sprinkles or sanding sugar. Keep chilled until ready to serve.
Portion accordingly and serve.
