Strawberry and Banana Fairy Tale Cake
A whimsical and delightful cake featuring layers of tender cake, sweet bananas, and juicy strawberries, perfect for celebrations and special occasions.
Servings: 12 servings
Calories: 320kcal
Ingredients
For the Cake
- 1.5 cups 1 1/2 cups all-purpose flour The foundation of your cake, creating a tender crumb.
- 1 cup 1 cup granulated sugar Sweetness that balances the tartness of the strawberries.
- 0.5 cups 1/2 cup unsalted butter, softened Adds a creamy, rich texture to the batter.
- 2 large 2 large eggs Binds everything together, providing a fluffy structure.
- 1 cup 1 cup milk Contributes moisture and lightness.
- 1.5 teaspoons 1 1/2 teaspoons baking powder Ensures your cake rises perfectly.
- 0.5 teaspoon 1/2 teaspoon vanilla extract Provides aromatic warmth.
- 0.5 cups 1/2 cup mashed bananas (about 1-2 ripe bananas) Infuses the cake with natural sweetness and moisture.
- 1 cup 1 cup fresh strawberries, chopped Provides bursts of juicy flavor.
For the Strawberry Filling
- 0.25 cups 1/4 cup granulated sugar Sweetens the strawberry mixture.
- 1 tablespoon 1 tablespoon lemon juice Brightens the flavor.
- 1 tablespoon 1 tablespoon cornstarch Thickens the filling for the perfect consistency.
For the Banana Cream Filling
- 1 cup 1 cup heavy cream Makes a rich filling.
- 0.25 cups 1/4 cup powdered sugar Sweetens the cream.
- 1 teaspoon 1 teaspoon vanilla extract Adds depth to the flavor.
For the Frosting
- 1 cup 1 cup unsalted butter Smooth base for your decorative finish.
- 3 cups 3 cups powdered sugar Sweet and fluffy, perfect for enveloping your cake.
- 2 tablespoons 2 tablespoons milk Adjusts consistency for easy spreading.
- 1 teaspoon 1 teaspoon vanilla extract Lends aroma to the frosting.
- Pink and yellow food coloring For a whimsical touch.
For Decoration
- Fresh strawberries and sliced bananas Garnish your cake.
- Edible flowers or fairy tale-themed decorations (optional) Add a magical touch!
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Cream together the butter and granulated sugar in a mixing bowl until light and fluffy.
- Incorporate the eggs one at a time, then mix in the vanilla extract and mashed bananas.
- In a separate bowl, whisk together flour, baking powder, and salt; gradually combine with wet ingredients, alternating with milk.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes then transfer to wire racks to cool completely.
Making the Fillings
- Prepare the strawberry filling by combining chopped strawberries, granulated sugar, lemon juice, and cornstarch in a saucepan. Cook until thickened, then cool.
- For the banana cream filling, whip heavy cream with powdered sugar and vanilla until soft peaks form, then fold in mashed bananas.
Frosting
- Beat softened butter until creamy, then gradually add powdered sugar, milk, and vanilla extract until smooth and fluffy.
- If desired, tint portions of frosting with pink and yellow food coloring.
Assembly
- Place one cake layer on a serving plate, spread a generous layer of strawberry filling, followed by the banana cream filling.
- Top with the second cake layer and frost the top and sides of the cake with pink frosting.
- Decorate with fresh strawberries, banana slices, and optional edible flowers or themed decorations.
Final Touch
- Refrigerate the cake for at least 30 minutes before serving to set the frosting.
Notes
Allow layers to cool completely to avoid melting frosting. Use ripe bananas for maximum sweetness. Consider adding balsamic vinegar to enhance the strawberry filling.