Ultimate Strawberry Layer Cake Recipe with Cream Cheese Frosting

There’s something magical about biting into a slice of strawberry cake—the fruity sweetness, the moist layers, and the tangy cream cheese frosting that ties it all together. This Ultimate Strawberry Layer Cake recipe is a showstopper for birthdays, celebrations, or just because you’re craving something fabulous. If you love strawberries as much as I do, you’ll find this cake irresistible, with real strawberries baked into the batter and a frosting that’s so creamy it feels like a hug for your taste buds.

Honestly, this recipe is worth making because it’s a crowd-pleaser with simple ingredients that deliver sophisticated flavors. Plus, it’s a wonderful way to showcase fresh strawberries when they’re in season. Oh, and did I mention it’s a Pinterest-worthy dessert that will have everyone asking for the recipe?

The Story Behind Strawberry Layer Cake

Strawberry layer cakes have been a classic in American baking, and their popularity skyrocketed in the 1950s when boxed cake mixes became more accessible. Families started experimenting with adding fresh fruit, jams, and flavored gelatin to their cakes, creating unique desserts that were both festive and delicious. But for me, this cake is personal.

Growing up, strawberries were always a centerpiece of summer. My family would go strawberry picking every June, returning home with baskets overflowing with ruby-red berries. This cake became a summer tradition, a celebratory dessert to mark the season’s bounty. Over the years, I’ve tweaked the recipe to make it my own, focusing on using real strawberries in the batter for natural flavor instead of artificial strawberry flavoring.

It’s also a recipe that evolves beautifully with the seasons. While it’s perfect for summer gatherings when fresh strawberries are abundant, frozen strawberries work just as well during the colder months. This makes it a year-round treat that I keep coming back to, no matter the occasion.

Ingredient Breakdown: What Makes This Cake Shine

The ingredients for this Ultimate Strawberry Layer Cake are straightforward, but each one plays a crucial role. Let’s break it down:

• Fresh Strawberries: The star of the show! Look for strawberries that are bright red, firm, and fragrant. If fresh strawberries aren’t available, frozen ones work beautifully—just thaw and drain them first.
• All-Purpose Flour: Provides structure to the cake. You can substitute with gluten-free flour blends if needed, but make sure they’re suitable for baking.
• Granulated Sugar: Sweetens the cake and helps enhance the strawberry flavor.
• Unsalted Butter: Adds richness and moisture. If you’re dairy-free, you can swap this with a plant-based butter alternative.
• Eggs: Essential for binding the batter and giving it a fluffy texture.
• Baking Powder and Baking Soda: These leavening agents ensure your cake rises evenly and stays light.
• Vanilla Extract: Adds warmth and enhances the sweetness of the strawberries.
• Cream Cheese: The base for that luscious frosting. Make sure it’s softened to avoid lumps in your frosting.
• Powdered Sugar: Sweetens the frosting without making it gritty.
• Heavy Cream: Makes the frosting silky and easy to spread.

If you want to amp up the strawberry flavor, you can add a tablespoon of strawberry jam to the frosting or use freeze-dried strawberries ground into a powder for an extra punch.

Equipment Needed

Don’t worry—you don’t need a fancy kitchen to make this cake. Here’s what you’ll need:

• Two 9-inch round cake pans: These create the perfect layers. If you only have one, you can bake the layers one at a time.
• Hand mixer or stand mixer: Essential for whipping the frosting and mixing the batter. A whisk can work in a pinch, but it’s more labor-intensive.
• Cooling rack: Helps your cakes cool evenly before frosting.
• Parchment paper: Prevents the cakes from sticking to the pans.
• Spatula: For spreading the frosting smoothly.

If you’re using older pans, consider greasing and flouring them to ensure your cake releases easily. Trust me, there’s nothing sadder than a stuck cake layer!

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C). Line your cake pans with parchment paper and lightly grease the sides.
2. Prepare the strawberries: Wash, hull, and chop 1 ½ cups (225g) of fresh strawberries. Mash them lightly with a fork or puree them in a blender for a smoother texture.
3. Mix the dry ingredients: In a bowl, whisk together 2 ½ cups (310g) of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of baking soda.
4. Cream the butter and sugar: Beat ¾ cup (170g) of unsalted butter and 1 ¾ cups (350g) of granulated sugar until fluffy. Add 3 large eggs one at a time, mixing well after each addition.
5. Add the wet ingredients: Stir in the mashed strawberries and 2 teaspoons of vanilla extract.
6. Combine wet and dry ingredients: Gradually add the flour mixture, alternating with ⅓ cup (80ml) of milk. Mix until just combined; don’t overmix!
7. Bake: Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cakes: Let them rest in the pans for 10 minutes, then transfer to a cooling rack.
9. Make the frosting: Beat 8 ounces (225g) of softened cream cheese with ½ cup (120ml) of heavy cream and 2 cups (240g) of powdered sugar until smooth.
10. Assemble the cake: Place one layer on a serving plate, spread frosting on top, and add the second layer. Frost the top and sides, then garnish with fresh strawberries.

And voila, your masterpiece is ready to impress!

Cooking Tips & Techniques

Here are some pro tips to make your cake shine:

• Room temperature ingredients: Bring your butter, eggs, and cream cheese to room temperature for smoother mixing.
• Don’t skip the parchment paper: It makes removing the cakes from the pans so much easier.
• Chill the frosting: If it’s too soft, pop it in the fridge for 15 minutes before spreading.
• Use a serrated knife: If your cake layers are uneven, trim them gently before stacking.

I’ve learned these tips the hard way—trust me, they make a difference!

Variations & Adaptations

Want to mix things up? Here are a few ideas:

• Gluten-Free Version: Substitute the flour with a 1-to-1 gluten-free baking flour.
• Chocolate Twist: Add 3 tablespoons of cocoa powder to the batter for a chocolate-strawberry cake.
• Vegan Option: Use plant-based butter and cream cheese, and substitute eggs with flaxseed meal.
• Seasonal Variation: Swap strawberries with blueberries or raspberries for a different berry flavor.

My personal favorite? Adding a layer of strawberry jam between the cake layers for an extra burst of flavor.

Serving & Storage Suggestions

This cake is best served slightly chilled, with the frosting firm but creamy. Pair it with a glass of sparkling rosé or a cup of coffee for a delightful treat.

To store, keep the cake covered in the fridge for up to 5 days. If you want to freeze it, wrap the layers individually in plastic wrap and store them for up to 3 months. Thaw them in the fridge overnight and frost before serving.

Nutritional Information & Benefits

Here’s a general breakdown of the nutrients per serving:

• Calories: ~450
• Protein: 5g
• Carbohydrates: 60g
• Fat: 20g

Strawberries are rich in vitamin C and antioxidants, making this cake a sweet treat with a bit of a healthy twist. Just remember to enjoy it in moderation if you’re watching your sugar intake!

Conclusion

This Ultimate Strawberry Layer Cake is a recipe that’s sure to become a favorite in your kitchen. It’s bursting with fresh strawberry flavor, topped with creamy frosting, and perfect for any celebration. I love making this cake because it’s a labor of love that brings joy to everyone who tastes it.

If you try this recipe, let me know how it turns out! Leave a comment below or share your photos on social media. I’d love to see your creations and hear your twists on the recipe. Happy baking!

FAQs

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries work well! Just thaw and drain them before using.

How can I make the frosting less sweet?

Reduce the powdered sugar by ¼ cup and add a splash of lemon juice for balance.

Can I bake this cake in a single pan?

You can, but adjust the baking time to about 45-50 minutes and check for doneness.

What’s the best way to decorate the cake?

Fresh strawberries work beautifully, but you can also use sprinkles or edible flowers for a whimsical touch.

Can I make this cake ahead of time?

Absolutely! Bake the layers a day in advance, wrap them tightly, and frost just before serving.

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