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Strawberry Layer Cake: A Delicious & Easy Recipe

  • Total Time: 240 minutes
  • Yield: 12-16 servings 1x

Description

Moist strawberry cake layers with strawberry cream cheese frosting and fresh strawberry filling. Perfect for celebrations!

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup strawberry puree (from about 1 pint fresh strawberries)
  • 1/4 teaspoon red food coloring (optional, for enhanced color)
  • 8 ounces cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry puree (from about 1 pint fresh strawberries)
  • Pinch of salt
  • 1 pint fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • Fresh strawberries
  • Edible flowers
  • Strawberry jam, warmed and strained

Instructions

  1. Combine Strawberries, Sugar, and Lemon Juice: In a medium bowl, gently toss the sliced strawberries with the 1/4 cup of granulated sugar and 1 tablespoon of lemon juice.
  2. Let the Mixture Macerate: Allow the strawberry mixture to sit at room temperature for at least 30 minutes, or up to an hour. Stir occasionally.
  3. Drain Excess Liquid (Optional): If the strawberry mixture has released a significant amount of liquid, you can drain some of it off before using it as a filling. Reserve the liquid for brushing the cake layers.
  4. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper rounds.
  5. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy (3-5 minutes).
  7. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  8. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  9. Incorporate Strawberry Puree and Food Coloring (Optional): Gently fold in the strawberry puree and red food coloring (if using) until evenly distributed.
  10. Divide Batter Evenly: Divide the batter evenly among the prepared cake pans.
  11. Bake the Cakes: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  13. Cream Cheese and Butter: In a large bowl, using an electric mixer, beat together the softened cream cheese and butter until smooth and creamy.
  14. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  15. Incorporate Vanilla and Strawberry Puree: Stir in the vanilla extract and strawberry puree. Mix until well combined.
  16. Add Salt: Add a pinch of salt to balance the sweetness.
  17. Adjust Consistency: If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.
  18. Chill (Optional): If the frosting is too soft, chill it in the refrigerator for 30 minutes to an hour before using.
  19. Level the Cake Layers (Optional): If the cake layers are uneven, use a serrated knife to level the tops.
  20. Place First Layer on Serving Plate: Place one cake layer on a serving plate or cake stand.
  21. Add First Layer of Frosting: Spread a generous layer of strawberry cream cheese frosting evenly over the first cake layer.
  22. Add Strawberry Filling: Arrange half of the sliced strawberries over the frosting.
  23. Repeat Layers: Place the second cake layer on top of the strawberry filling. Repeat the frosting and strawberry filling layers.
  24. Top with Final Cake Layer: Place the final cake layer on top.
  25. Frost the Cake: Frost the entire cake with the remaining strawberry cream cheese frosting.
  26. Decorate (Optional): Decorate the cake with fresh strawberries, edible flowers, or a drizzle of warmed and strained strawberry jam.
  27. Chill Before Serving: Chill the cake in the refrigerator for at least 30 minutes before serving.
  28. Slice and Serve: Slice the cake and serve.

Notes

  • Make sure all refrigerated ingredients (butter, cream cheese, buttermilk, eggs) are at room temperature for best results.
  • Don’t overmix the cake batter, as this can lead to a tough cake.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the cup to the 1-cup line with milk. Let it sit for 5 minutes before using.
  • Adjust the amount of strawberry puree in the frosting to your liking.
  • For a more intense strawberry flavor, brush the cake layers with the reserved liquid from the macerated strawberries before frosting.
  • Prep Time: 1 hour
  • Cook Time: 30 minutes

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Find it online: https://www.sweetbananachef.com/strawberry-layer-cake/