Pineapple and Strawberry Layer Cake. Sweeping me off my feet!
Mother’s Day was a couple of days ago! So I made myself this cake… Cause moms need cake.
This was my Mother’s Day cake, from me to myself.
My Mother’s Day was a beautiful day. There were balloons, gifts, and cake involved.
I got to spend it with my son Luke. Luke is 2 years old of pure sass! (and cuteness)
About the cake
I bake cakes for myself. I always do. Every year, I make my own birthday cake. Of course, it’s my birthday and I want to eat the cake of my dreams, and that can only be made by myself because I am the only one who has access to my own dreams!
So, for Mother’s Day, I wanted something tangy, sweet and delicate! And this Pineapple and Strawberry Layer Cake certainly satisfied all of that.
I knew from the minute I saw a beautiful pineapple at the grocery store, that I wanted pineapple curd! Also, I happened to find some beautiful strawberries that same day. And I couldn’t choose between the two of them. So both it is.
The cake is vanilla, made with pineapple juice in the batter. Top and bottom layers are filled with pineapple curd. Middle layer is filled with strawberry jam. Covered in Swiss Meringue buttercream.
I also chose to top the cake with flowers and strawberries, cause it’s spring and Mother’s Day. And if there’s another thing that moms deserve besides cake, it’s flowers! (and chocolate, wine, time alone, coffee, pie)
Straight forward cake. Simple recipe, just takes a bit of time to make all the elements, but if you are committed to making AMAZING cake, sometimes you just have to do some extra work.
You don’t have to make the jam yourself. You can use store-bought if you want to. (one less step, if you were concerned about that)
The pineapple curd is out of this world. I could eat the damn thing with a spoon, down to the bottom of the jar! So delicious!
When you are making the pineapple curd to fill your strawberry layer cake, make sure to taste the curd, depending on how sweet your pineapple is, you will need more or less sugar than what my recipe suggests. I say, try your pineapple first, if it’s too sweet, you might want to reduce the amount of sugar in the recipe by one tablespoon and just add more afterwards if you find necessary.
The strawberry jam is very simple also. Done in 10 minutes or less.
The flavors were explosive and fresh! So delicious!
Love being able to eat the perfect cake, on a perfect day!
For more cake recipes check out my favorite one: this Lemon Coconut Layer Cake (spoiler alert, features lemon curd!).
These are some affiliate links for you to check out!
Pineapple and Strawberry Layer Cake
This Pineapple and Strawberry Layer Cake is filled with Pineapple Curd and Strawberry Jam. Frosted with Swiss Meringue Buttercream. And you couldn't have asked for a more delicious cake!
- 1/2 cup unsalted butter softened 4 oz
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup pineapple juice
- 1/4 cup whole milk
- 1/2 cup pineapple juice
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter at room temperature
- 4 large eggs
- 1/2 teaspoon salt
- 2 teaspoons lemon zest the lemon zest will help enhance the tanginess of the pineapple curd, this is optional
Strawberry Jam Filling
- 16 oz strawberries rinsed stems removed and cut in half
- 1/4 cup sugar or maple syrup
- 1 lemon juiced
- 3 tablespoons water
- 1 tablespoon cornstarch plus 2 tablespoons cold water
Swiss Meringue Buttercream
- 4 egg whites
- 1 cup sugar 200g
- 24 tablespoons unsalted butter cold
- 2 teaspoons vanilla
- Grease and flour 4 6” cake pans, or 2 8” cake pans.
- Pre-heat oven to 350F.
- Cream butter in the bowl of a stand mixer for 2 minutes, on medium speed. Gradually add sugar and cream for 3 minutes until mixture is fluffy and lighter in color.
- Add eggs to the mixture, one at a time, mixing on medium speed. Scrape bowl and add vanilla. Mix on medium-low speed until incorporated.
- Sift flour, baking powder and salt.
- Combine pineapple juice and milk together.
- Add half of the pineapple juice and milk mixture to butter/egg/sugar mixture. Mix on low for 30 seconds. Add half of sifted flour mixture. Mix on low for 30-45 seconds until almost entirely incorporated.
- Add remaining liquid and mix on low for 30 seconds. Add remaining flour and mix on low until incorporated.
- Divide batter evenly between your cake pans.
- Bake on pre-heated oven for about 20-25 minutes. Smaller cake pans will take less time to bake.
- Remove cake from the oven when a toothpick comes out clean once inserted in the cake.
- Let cake cool in the pan for 5 minutes and flip it over in a wire rack to let it cool completely before proceeding with frosting and filling.
- Cream butter at medium speed in the bowl of an electric mixer. Slowly add sugar to butter and keep creaming at medium speed for a few minutes, until mixture is light in color and fluffy.
- Add eggs, one at a time, waiting until egg has been completely incorporated before adding the next one.
- Add salt. And finally, add pineapple juice, lemon zest (if using) and stir on low speed.
- Pour mixture in a small sauce pan and bring it to a boil over medium heat, while stirring nonstop.
- You are looking for a very thick and creamy curd. Don’t stop stirring, don’t look away.
- The temperature of the curd should be reaching 170F.
- When that happens, remove from heat and pour into a heat proof bowl.
- Let it cool in the fridge. The curd will be fine for 3 days in your fridge.
Strawberry Jam Filling
- Place strawberries, sugar and lemon juice in a saucepan. Cook over medium heat for about 10 minutes until strawberries are soft and you can mash them with a fork, wooden spoon or a potato masher. Mash them up and keep cooking for a little bit longer. Taste for sugar, if it’s not sweet to your taste, add a little bit more sugar. Be aware that sometimes you’ll have a batch of very sweet berries or very tart berries, and the amount of sugar you add will depend on that. So make sure to taste your jam.
- Once strawberries are mashed, mix cornstarch and cold water in a small bowl. When cornstarch is dissolved, add solution to the saucepan and cook, stirring constantly for 2 minutes, until it boils and jam thickens.
- Transfer jam to a container, cover and refrigerate for a few hours before using.
Swiss Meringue Buttercream
- Right before you start to make your buttercream, remove butter from the fridge. Cut it into thin slices, about 1/4 inch thick. Set aside.
- Place egg whites and sugar in a heat-proof bowl or in a double boiler pan.
- Bring a pot of water to a boil, then reduce it to a simmer. Set bowl on top of the pan with simmering water.
- Whisk constantly until egg whites and sugar reach 138F temperature. This ensures that the egg whites will have reached a safe temperature. The temperature of pasteurized egg whites is actually 140F, however, if you bring it up to 138F, the temperature will raise a couple degrees even after you take it out of the heat source.
- Keep whisking mixture for about 30 seconds after you take it off the heat.
- Pour mixture into the bowl of a stand mixer. Be sure to wipe dry the bottom of the bowl to get rid of the condensation that formed before you transfer mixture. Because if a drop of water gets in contact with your egg white/sugar, it will ruin your meringue.
- With the whisk attachment, beat meringue on medium-high speed.
- You are going to beat the meringue until stiff peaks form. Now, this might take a while. Usually takes me about 10 minutes. The reason for that is that the egg whites have to cool down first and then they will be able to reach stiff peak.
- Just let the mixer do its job and cool down the meringue as it whisks it.
- Once your meringue has reached stiff peaks, start adding butter, with the mixer on medium-high speed.
- Add one slab of butter at a time. Waiting a few seconds before adding the next one.
- This should take you a while. Get there slowly.
- At times, you will question yourself if your meringue will ever form, the answer is mostly likely: yes it will form. Just be patient. Keep whisking it.
- Add vanilla once you’re done adding the butter.
- At this point, you should see your meringue having hardened up and formed into a smooth cream.
How to assemble
If you have baked 4 6" layers of cake, place one layer on top of a cake plate. Then pipe a ring of frosting on the edges of the cake layer. Fill it with pineapple curd, then place another layer on top, pipe a ring of frosting around the edges of the cake, and fill it with strawberry jam. Next, place another layer of cake on top, pipe a ring of frosting around the edges of the cake, spread some pineapple curd inside. Finally top with the last cake layer. Frost the cake. Leave it in the fridge for a few hours or overnight before serving.
So, if you’re going to do 2 layers of 8″ cake, you can slice the cakes in half lengthwise and end up with 4 layers. Then, repeat the procedure above on how to fill the cake.
Cake will store in the fridge nicely for up to 5 days.