Strawberry Vanilla Ruffle Cake
Be sure to read the Notes for Success section above the recipe!
Ingredients
- 1 Recipe Vanilla Cake
- 1 Recipe Buttercream of Your Choice
- ¼ Recipe Strawberry Mirror Glaze
For the Strawberry Compote:
- 12 ounces Fresh Strawberries
- 1 cup fresh or frozen cranberries
- 2-4 Tbs Sugar
Instructions
- If you are making everything fresh on the same day you want to build the cake, be sure to bake the cake layers first to get them cooled & cold before assembling. Otherwise you can prepare all the recipes in advance stored according to the instructions on each post & assemble the cake at a later date.
- The compote is made by combining the berries, cranberries & optional sugar in a heavy bottom sauce pot & bring to a boil.
- Turn the heat down to low to a simmer for about 20 minutes or until the berries break down & the cranberries begin to pop open. Stirring often to avoid scorching the bottom, cook until it is to a stewed fruit consistency.
- Remove from the heat & refrigerate until needed.
- Assemble the cake as shown in the video tutorial or decorate as you prefer!
Video
Notes
Be sure to read the Notes for Success section above the recipe!
Storage Strawberry Vanilla Cake can be stored at room temperature for 1 day, but for best results keep in the refrigerator for up to 1 week wrapped well after cutting to prevent drying.
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