A classic Strawberry Layer Cake is the perfect dessert for any occasion, whether it’s a birthday, family gathering, or just a sweet indulgence to satisfy your cravings. With layers of fluffy cake, a rich strawberry filling, and smooth, creamy frosting, this cake is a delightful treat that bursts with fresh strawberry flavor. It’s not only visually stunning but also incredibly delicious with the combination of light sponge and sweet, tangy strawberries.
In this recipe, we’ll walk you through how to make a moist and fluffy strawberry cake with a luscious strawberry filling and frosting that brings out the best of this beloved fruit.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup strawberry puree (from fresh or frozen strawberries)
- Red food coloring (optional for a deeper strawberry color)
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1/4 cup strawberry puree
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish (optional)
Steps
For the Cake:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper to ensure easy removal.
2. Prepare the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients in thirds, alternating with the milk and strawberry puree. Begin and end with the flour mixture. Mix just until combined, being careful not to overmix.
6. Add Food Coloring (Optional):
- If you want a more vibrant pink color, add a few drops of red food coloring and stir until evenly distributed.
7. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Strawberry Filling:
1. Prepare the Strawberries:
- In a small saucepan, combine the diced strawberries, sugar, cornstarch, lemon juice, and water. Stir to combine.
2. Cook the Filling:
- Cook the mixture over medium heat, stirring frequently until the strawberries break down and the mixture thickens (about 5-7 minutes). Remove from heat and allow the filling to cool completely before using.
For the Frosting:
1. Beat the Butter:
- In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
2. Add Powdered Sugar:
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
3. Add Strawberry Puree and Cream:
- Add the strawberry puree, heavy cream (or milk), and vanilla extract to the butter mixture. Beat on medium-high speed until the frosting is smooth, light, and fluffy.
4. Adjust Consistency:
- If the frosting is too thick, add more heavy cream, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, add more powdered sugar.
Assembling the Cake
1. Level the Cakes:
- Once the cakes are completely cooled, use a serrated knife to level the tops if needed.
2. Add the Filling:
- Place one cake layer on a serving plate. Spread a layer of strawberry filling over the top, leaving a 1/2-inch border around the edges to prevent the filling from spilling out.
3. Frost the Cake:
- Place the second cake layer on top of the filling. Frost the entire cake with the strawberry buttercream, starting with a crumb coat to seal in any loose crumbs, then add a second, thicker layer of frosting.
4. Garnish:
- If desired, garnish the cake with fresh strawberries on top for a beautiful and fresh finish.
5. Chill and Serve:
- Chill the cake for at least 30 minutes before slicing to allow the frosting and filling to set. Serve and enjoy!
Variations
- Chocolate Strawberry Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate-flavored strawberry cake.
- Lemon Strawberry Cake: Add 1 tablespoon of lemon zest to the cake batter and lemon juice to the filling for a fresh citrus twist.
- Whipped Cream Frosting: Swap the buttercream for a lighter whipped cream frosting if you prefer a less sweet option.
Tips
- Fresh Strawberries: If using fresh strawberries for the puree, make sure they are ripe and sweet for the best flavor. Frozen strawberries can also work well.
- Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, eggs, and milk, are at room temperature for a smoother batter and better texture.
- Chill the Cake: Chilling the cake for 30 minutes before slicing will make it easier to cut and serve neatly.
A Strawberry Layer Cake is a stunning and delicious dessert that’s perfect for any occasion. With its layers of moist cake, sweet strawberry filling, and fluffy strawberry frosting, it’s a treat that combines the natural sweetness of strawberries with rich, indulgent flavors. This cake is sure to impress your family and friends with both its beauty and taste.
Whether you’re making it for a birthday, special celebration, or just because, this strawberry cake is guaranteed to become a favorite in your dessert rotation.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers and prepare the strawberry filling up to 1-2 days in advance. Just store them in the refrigerator, and frost the cake on the day you plan to serve it.
2. Can I freeze the cake?
Absolutely. You can freeze the cake layers before assembling by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag. Once assembled, you can also freeze the entire cake. Just wrap it well to prevent freezer burn and defrost in the refrigerator before serving.
3. Can I use store-bought strawberry jam instead of making the filling?
Yes, if you’re short on time, you can use store-bought strawberry jam or preserves. Just make sure it’s of good quality and not too sweet to balance the flavors of the cake.
4. How do I store leftovers?
Leftover cake can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices wrapped in plastic wrap.
5. Can I use other fruits instead of strawberries?
Definitely! This recipe works well with raspberries, blueberries, or even peaches. Just adjust the filling to match the fruit of your choice.