Fresh Strawberry Rhubarb Cake
Prep time
Cook time
Total time
For the strawberry rhubarb compote:
  • 1½ cups fresh strawberries, chopped
  • ½ cup rhubarb, chopped
  • ½ cup granulated sugar
For the cake:
  • ¾ cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 2 tablespoons strawberry-flavored gelatin
  • ¼ teaspoon salt
  • ⅔ cup strawberry rhubarb compote (see recipe above)
  • 5 tablespoons cornstarch
  • 2 cups +3 tablespoons all-purpose flour
For the frosting & decorating:
  • 1 cup unsalted butter, softened
  • 4 cups confectioners' sugar, sifted
  • 1 tablespoon whole milk
  • 3 tablespoons strawberry rhubarb compote (see recipe above)
  • 2 teaspoons gold sprinkles (optional)
  • baby's breath stems (optional)
  • ½ whole strawberry (optional)
For the strawberry rhubarb compote:
  1. In a medium saucepan, cook the strawberries, rhubarb, and the sugar over medium heat for 10 minutes, until it thickens. Stir occasionally.
  2. Pour into a blender or food processor, and blend until smooth. Cover and cool at room temperature.
For the cake:
  1. Preheat the oven to 350F degrees. Grease two 8'' round baking pans with butter then dust with flour. Line the bottom of baking pans with parchment paper.
  2. In a small bowl, mix together the buttermilk and baking soda, the set aside.
  3. With an electric mixer, mix the butter and sugar on medium speed until smooth, about 3-4 minutes. Add the vanilla extract and eggs, one egg at a time. Continue to mix until incorporated. Stop once or twice to scrape down the sides. Mix in the strawberry gelatin and salt, then add the buttermilk mixture and strawberry rhubarb compote. Slowly add the cornstarch and flour, and mix until just incorporated (do not overmix).
  4. Evenly distribute the batter into the two prepared cake pans. Wrap the cake pans with baking strips for leveled cakes (optional).
  5. Bake for 28-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.
For the frosting & decorating:
  1. With an electric mixer, mix the butter and sugar together, on medium-low speed until the sugar is mostly incorporated. Increase the speed to medium-high, and mix for 5 minutes, until smooth and fluffy. Slowly add the strawberry rhubarb compote and milk, mix for another 3 minutes. Stop once or twice to scrape down the sides of the bowl. Frost over cooled cakes.
  2. Add gold sprinkles along the rim of the cake. Arrange baby's breath stems around the plate of the cake. Place the halved strawberry on the center of the cake.
After stacking the cakes, cover it with a thin layer of frosting to create a crumb layer, then stick the cake in the freezer for 30 minutes - this will prevent crumbs from coming off when frosting the entire cake.
Recipe by Sprig and Flours at