Naked Strawberry Cake

My husband often calls me a dork. Up until I started writing this post, I just figured it was flirty teasing. But no, he’s right.

I was going to start off by explaining my process of brainstorming a cake for a special occasion. In short, I stay up late at night thinking of flavors, designs, recipes, and the final vision for the cake. Then I get so excited to get started that I can’t fall asleep for another few hours.

So I guess it’s true. I am a dork.

The vision I have for a cake is always rainbows and butterflies. When it actually comes to baking the cake, some recipes don’t always turn out the way I imagined. That was the case for this one. After 6 hours of disappointed, I wasn’t ready to let go of the idea of a strawberry flavored cake. 6 hours attempted to avoid cake mix and artificial strawberry flavor, that’s where I ended up.

Not my finest moment, but – hey, look at how pretty this cake is!


I ended up using a strawberry flavored cake mix, and baking in a 6inch cake pan. I filled and topped with a lemon curd whipped cream (recipe below) with a white chocolate decor and macerated berries.
To macerate berries, just toss the berries in some granulated sugar and a squeeze of lemon juice. There really is no wrong way to do this. The sugar and lemon juice will draw out some juice from the berries to soften them and give them a nice, syrupy, shiny coating.

Lemon Curd

Lemon Curd


For: 2.75  cups
15 min
5 min
Ready in:
2 h 20 min


  1. Whisk together the sugar, yolks and eggs
  2. Add lemon juice, and whisk to combine
  3. Cook over a hot water bath, continually stirring until thickened
  4. Add bloomed gelatin with juice of 1/2 a lemon and stir to dissolve into curd
  5. Strain through a fine sieve
  6. Blend in the lemon zest and butter
  7. Cover directly with plastic wrap to prevent skin from forming.
  8. Chill before using


Lemon Curd Whipped Cream

Lemon Curd Whipped Cream



  1. Whip cream to soft peaks
  2. Fold in lemon curd when the curd is cool, but not set
  3. Chill until firm enough to pipe

Blending the butter into the lemon curd. DSC_0051

Cream is whipped to soft peaks.


Lemon curd is folded into the whipped cream. Make sure you chill so it is firm enough to pipe!


Originally, this is how I had envisioned this cake, but doesn’t it look like stacked pancakes?



Smoothed out the cream on the sides, took out a layer (was broken and started sagging), and piped the top with a star tip instead. Voila!DSC_0079

For this specific cake I baked off 5 layers in different pans (instead of slicing a large cake into 5 layers). I ended up with a lot of scrap pieces (the domes cut off from each layer and an extra layer I ended up not using). I assembled another (very messy) cake and cutting a mini one out of it.DSC_0086 Not the prettiest but look – a mini 6 layer cake!DSC_0090

Leave a Reply

Your email address will not be published. Required fields are marked *