Hey everyone, Jason Griffith here! There are few things that say “summer” quite like a beautifully made strawberry cake. This Strawberry Layer Cake isn’t just a dessert; it’s a celebration of fresh, ripe strawberries in every single bite. We’re talking a moist, tender cake infused with strawberry puree, a rich strawberry buttercream icing, and a tangy strawberry filling between the layers. It’s an elegant, show-stopping cake that’s perfect for birthdays, holidays, or any time you want to feel a little bit fancy.
This recipe is the result of years of testing to get the perfect balance of fresh strawberry flavor and a light, fluffy cake texture. Many strawberry cake recipes rely on artificial flavorings, but here, we’re using real strawberries to create a truly authentic taste. The homemade puree is the secret weapon—it’s what makes the cake batter so moist and gives the icing that vibrant, natural pink hue. This cake is a total labor of love, but the look on your friends’ and family’s faces when you serve it makes all the effort worth it. It’s the perfect party trick!
Why I Love This Recipe
What I love most about this Strawberry Layer Cake is how it delivers on its promise of big, bold strawberry flavor. It’s not just a vanilla cake with a pink tint; it’s a genuine strawberry experience. The cake itself is incredibly soft and tender, thanks to the use of cake flour, egg whites, and sour cream. It’s a delicate, dreamy texture that provides the perfect canvas for the other strawberry elements.
The combination of the strawberry-infused cake, the rich puree filling, and the fluffy strawberry icing makes every slice a flavor and texture journey. It’s a dessert that feels both nostalgic and modern, a true classic with a homemade touch. And while it might seem intimidating, I promise the steps are straightforward and well worth the effort.
Ingredients
Strawberry Puree (for filling & cake batter)
- 2 cups fresh or frozen strawberries
- 2 tbsp sugar (optional)
- 1 tsp lemon juice
Cake
- 2 ½ cups (315g) cake flour (or all-purpose with 1 tbsp cornstarch per cup)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, room temperature
- 1 ¾ cups (350g) granulated sugar
- 5 large egg whites, room temperature
- ⅓ cup sour cream or Greek yogurt
- 2 tsp vanilla extract
- ½ cup whole milk
- ½ cup fresh strawberry puree (from the recipe above)
Strawberry Icing (Buttercream)
- 1 cup (225g) unsalted butter, softened
- 3 ½–4 cups (400–480g) powdered sugar
- ½ cup cooled, reduced strawberry puree (can use some from above or make extra)
- 1 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp heavy cream (as needed)
Swaps and Notes
- Cake Flour: Cake flour is ideal for a light, tender crumb. If you don’t have it, you can create a substitute by measuring out 2 ½ cups of all-purpose flour, removing 5 tablespoons, and replacing them with 5 tablespoons of cornstarch. Sift it together for the best results.
- Sour Cream/Greek Yogurt: This is key for moisture and a slight tang that complements the strawberries. Don’t skip this!
- Butter and Egg Whites: Make sure both are at room temperature. This helps them combine properly, giving you a smooth batter and a fluffy final product.
- Strawberry Puree: You can use fresh or frozen strawberries. The sugar is optional, but it helps bring out the natural sweetness of the berries. You’ll need about 1 ½ cups total from the two cups of fresh strawberries.
- Icing Consistency: Don’t be afraid to adjust the amount of powdered sugar or heavy cream to get the consistency you want. For a thicker icing, add more sugar; for a thinner, smoother icing, add more cream.
Instructions
Strawberry Puree:
- Combine & Cook: In a small saucepan, combine the strawberries, sugar, and lemon juice over medium heat.
- Reduce: Bring the mixture to a simmer and cook for 10–15 minutes, stirring occasionally, until the berries have broken down and the mixture has thickened.
- Blend & Cool: Blend the cooked mixture until smooth using an immersion blender or a regular blender. Let it cool completely. Set aside about ½ cup for the cake batter and reserve the remaining ¾ cup for the filling.
Cake:
- Prep: Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. This recipe works well for two 9-inch round pans or three 8-inch round pans.
- Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, use a stand mixer or a hand mixer to beat the room temperature butter and granulated sugar on medium-high speed for 3–4 minutes, until the mixture is light and fluffy.
- Add Eggs & Extracts: Add the egg whites, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until combined.
- Combine Wet and Dry: Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Fold in the cooled strawberry puree.
- Bake: Divide the batter evenly between your prepared pans. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Strawberry Icing (Buttercream):
- Cream Butter: In a large bowl, beat the softened butter until creamy, about 2–3 minutes.
- Add Sugar: Add the powdered sugar, 1 cup at a time, mixing on low speed between additions to avoid a sugar cloud.
- Add Flavor: Mix in the vanilla extract, a pinch of salt, and the ½ cup of cooled strawberry puree.
- Adjust Consistency: If the frosting is too thick, add heavy cream 1 tablespoon at a time until it reaches a fluffy, spreadable consistency. Beat on high speed for 2–3 minutes for an extra-fluffy texture.
Assembly:
- Level: Once the cakes are completely cool, level them with a serrated knife if needed.
- Stack & Fill: Place the first layer of cake on your serving plate. Pipe a ring of frosting around the edge to create a dam. Fill the center with some of the reserved strawberry puree filling.
- Repeat: Place the second layer on top and repeat the process with the frosting dam and puree.
- Frost: Place the final layer on top. Frost the entire cake with the strawberry buttercream, and get creative with your decorating.
- Decorate: Garnish with fresh strawberry slices, freeze-dried strawberry dust, or white chocolate shavings for a beautiful finish.
Tips for Success
- Don’t Overmix: Overmixing the cake batter will develop the gluten and result in a tough, dense cake. Mix until the ingredients are just combined.
- Puree Consistency: Make sure the strawberry puree is reduced and thick enough to color the cake and frosting without making them too runny.
- Cool Completely: Do not attempt to frost the cakes while they are still warm, or the buttercream will melt.
- Clean Slicing: To get clean slices, use a hot knife that you’ve dipped in warm water and wiped clean between each cut.
Serving Suggestions and Pairings
This cake is a showstopper on its own, but it pairs beautifully with a simple glass of milk or a cup of hot coffee. For a summer gathering, it’s the perfect centerpiece.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 450-500 per slice
- Protein: 6g
- Fat: 25g
- Carbohydrates: 60g
This is a decadent treat, so a small slice goes a long way!
Storage and Leftover Tips
This cake will keep well in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator before serving.
More Recipes You Will Love
If you’re a fan of impressive, delicious desserts, you’ll love some of my other recipes. For another fantastic dessert, you might enjoy my The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot. For a great no-bake option, check out my recipe for These Old School No-Bake Cookies Never Fail Me and I’ve Made Them 100 Times. And for something fun and colorful, my This Unicorn Poke Cake Became My Favorite Party Trick is always a big hit!
Final Thoughts
This Strawberry Layer Cake is a dessert that looks as good as it tastes. It’s a project, but it’s a rewarding one that will bring a smile to everyone’s face. The joy of cutting into that beautiful, pink-layered cake is truly unmatched.
I hope you give this recipe a try and that it becomes a cherished part of your dessert repertoire. Let me know how it turns out in the comments below! And don’t forget to follow me for more delicious recipes. Happy baking!
Strawberry Layer Cake: The Ultimate Recipe for a Fresh and Flavorful Cake
Ingredients
- 2 tbsp sugar (optional)
- 1 tsp lemon juice
- 1 tbsp cornstarch per cup
- 1 tbsp baking powder
- 2 tsp vanilla extract
- 1 cup (225g) unsalted butter, softened
- 1 cup strawberry puree
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1 cup heavy cream (as needed)
- 1/4 tsp salt
- Fresh strawberries for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a bowl, mix the flour, baking powder, and salt. Set aside.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with the strawberry puree until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the strawberry buttercream icing, beat the butter until creamy, then gradually add the powdered sugar and strawberry puree until you reach the desired consistency.
- Once the cakes are completely cool, spread strawberry filling between the layers and frost the top and sides with the strawberry buttercream.
- Decorate with fresh strawberries on top.
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