Browned Butter Strawberry Cake
Cook time
Total time
Serves: 1 3-layer 8-inch cake
For the Strawberry Cake:
  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 teaspoons baking powder
  • ¾ teaspoon fine salt
  • ½ cup (1 stick, 4 ounces) unsalted butter, melted
  • ½ cup vegetable oil
  • 1¼ cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 1¼ cups strawberry preserves
  • 1 to 3 drops pink food dye
For the Browned Butter Frosting:
  • 2¼ cups (5 sticks, 1¼ pound) unsalted butter, divided
  • 6 cups confectioners’ sugar
  • ¼ cup whole milk, room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon fine sea salt
For Assembly:
  • ½ cup strawberry preserves
To make the Strawberry Cake:
  1. Preheat oven to 325 degrees F. Grease three 8-inch cake pans with baking spray, set aside.
  2. Sift flour, sugar, baking powder, and salt into the bowl of a stand mixer.
  3. With mixer on low, add milk, vanilla, beating to combine. Scrape bowl. With speed on medium, beat in eggs, one at a time, beating to just incorporate. Add in strawberry preserves and pink food dye.
  4. Divide batter between prepared pans. Tap pans against counter to remove bubbles. Bake for 30 to 35 minutes, rotating halfway. Invert onto a wire rack to cool completely.
To make the Browned Butter Frosting:
  1. In a large heavy bottomed saucepan, melt 1 lb (4 sticks) butter on medium heat, scrapping the bottom frequently, until butter turns an amber color and acquires a nutty aroma, about 10 minutes.
  2. Pour into the bowl of a stand mixer fitted with a paddle attachment. Let cool for 10 minutes. Add powdered sugar, remaining butter, milk, vanilla, and salt. beat on a low speed to combine. Raise speed to medium-high beating until light and fluffy, about 2 minutes, scraping frequently, until combined. Switch out paddle attachment for a whisk attachment. Whip on medium speed for a final 2 minutes, this will make it light and fluffy.
To assemble the Brown Butter Strawberry Cake:
  1. Divide frosting. Reserve 1 cup frosting and tint remaining frosting pink. Use a serrated knife to level cake layers. Dollop a bit of frosting onto a cake board. Secure first cake layer. Spread ¼ cup strawberry preserves onto cake layer followed by a layer of frosting. Repeat with second layer, top with final third layer. Chill for 15 minutes. Apply a crumb coat. Chill for 15 minutes. Chill then decorate with reserved white frosting. Decorate with pink chocolate curls.
Recipe adapted from Baked From Scratch
Recipe by Layer Cake Parade at