Strawberry Fault Line Cake Recipe

Have you tried a fault line cake yet? Learn how to make this trending cake with my fresh strawberry cake, strawberry puree and fresh cut strawberries for the fault line! The coolest thing about this cake trend is that it’s so unique and you can really do a lot of different things with the design from sprinkles to cookies!

fresh strawberries on cake


Strawberry Cake Ingredients

  • 14 ounces (396.89 g) AP flour
  • 10 ounces (283.5 g) granulated sugar
  • 1 1/2 teaspoons (1 1/2 teaspoons) baking powder
  • 1 teaspoon (1 teaspoon) baking soda
  • 1/2 teaspoon (1/2 teaspoon) salt
  • 8 ounces (226.8 g) unsalted butter room temperature
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 1/2 teaspoon (1/2 teaspoon) lemon extract
  • 1 1/2 teaspoons (1 1/2 teaspoons) strawberry extract
  • zest one (zest one) lemon
  • 1 Tablespoon (1 Tablespoon) fresh lemon juice
  • 6 ounces (170.1 g) egg whites room temperature
  • 4 ounces (113.4 g) strawberry puree
  • 6 ounces (170.1 g) milk room temperature
  • 1/2 teaspoon (1/2 teaspoon) electric pink food color

Strawberry Puree

  • 32 ounces (907.19 g) fresh or frozen strawberries do not thaw
  • 1 teaspoon (1 teaspoon) lemon zest
  • 1 Tablespoon (1 Tablespoon) lemon juice
  • 1 pinch (1 pinch) salt
  • 4 ounces (113.4 g) sugar (optional)

Easy Buttercream Frosting

  • 8 ounces (226.8 g) pasteurized egg whites
  • 32 ounces (907.19 g) unsalted butter
  • 32 ounces (907.19 g) powdered sugar
  • 1 teaspoon (1 teaspoon) salt
  • 1 teaspoon (1 teaspoon) vanilla extract


  • Stand mixer or hand mixer
  • Bench scraper
  • Offset Spatula
  • Two 6-inch cake pans and one 4-inch cake pan
  • 6 inch cake board
  • Turn table

strawberry fault line cake


Cake Instructions

  1. NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
    If your ingredients just came out of the refrigerator or the strawberry puree is too hot, your mixture could curdle during the process of making the cake batter and become ruined.
  2. Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
  3. Grease two 6″ cake pans and one 4″ cake pan with cake goop or other preferred pan release.
  4. Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the egg whites approximately two at a time, beating 30 seconds between.
  5. Whisk the flour, baking powder, baking soda, salt, and lemon zest in a medium bowl.
  6. Combine the strawberry reduction, milk, vanilla extract, lemon extract, strawberry extract and food coloring in a separate medium bowl.
  7. With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.
  8. Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes.
  9. Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.

Strawberry Puree Instructions

  1. Defrost strawberries if frozen or cut up strawberries if whole
  2. Blend strawberries if you prefer a smoother texture of strawberry puree
  3. Place into a small sauce pan and bring to a simmer over med heat. Add in sugar if desired.
  4. Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is almost gone.
  5. Occasionally stir the mixture to prevent burning. Add in lemon zest and salt. Transfer to another container and let cool before use.
  6. Store extra in the freezer for up to 6 months

Buttercream Instructions

  1. Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
  2. Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
  3. Let whip on high for 8-10 minutes until it’s very white, light and shiny.
  4. Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn’t required but if you want really creamy frosting, you don’t want to skip it.

Source: Sugar Geek Show

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