Strawberry Layer Cake Recipe
A Slice of Summer: My Favorite Strawberry Layer Cake Recipe
There’s something magical about the first bite of a homemade strawberry layer cake. For me, it’s pure nostalgia—standing on my grandmother’s sun-drenched porch, fork in hand, as the scent of strawberries and sweet vanilla mingled in the warm air. Every time I make this strawberry layer cake recipe, that moment feels close enough to touch. If you’re craving a soft, fluffy cake bursting with real strawberry flavor and crowned with a dreamy strawberry buttercream frosting, you’re in the right place. Let’s bring a bit of summer to your kitchen—no matter the season.
Why You’ll Adore This Strawberry Layer Cake Recipe
- It Actually Tastes Like Real Strawberries: Thanks to both strawberry puree in the cake and the frosting, you get a double hit of that authentic berry flavor (not just pink food coloring!).
- Perfectly Soft and Moist: Buttermilk and a tried-and-true cake method give you that plush crumb we all hope for in a homemade cake.
- Gorgeous, Celebratory Layers: Slicing into this cake reveals pretty layers of blush-pink, making any occasion just a tad more special.
- Flexible and Forgiving: Don’t stress if you’re not a pro baker—I’ll walk you through every step, and honestly, this cake is more forgiving than it looks!
Ingredients You’ll Need for Strawberry Layer Cake
Here’s what you’ll need to gather for your homemade strawberry layer cake. I’m adding a few notes for choosing the best ingredients (and little tricks I’ve picked up).
- All-Purpose Flour (2 ½ cups/310g): Gives the cake structure; a gentle scoop and level helps avoid a dense cake.
- Baking Powder & Baking Soda (2 ½ tsp & ½ tsp): Essential for lift—make sure they’re fresh (older leaveners won’t rise as well).
- Salt (½ tsp): Balances sweetness and enhances the strawberry flavor.
- Unsalted Butter (2 cups/452g, divided): One for the cake, one for the frosting—softened to room temp for creamy mixing.
- Granulated Sugar (2 cups/400g): Standard white sugar for the perfect crumb and sweetness.
- Eggs (4 large, room temp): Add structure and richness; room temp eggs blend better!
- Vanilla Extract (1 tbsp for cake, 1 tsp for frosting): Deepens overall flavor (I reach for real vanilla if I have it).
- Buttermilk (1 cup/240ml, room temp): Makes your cake tender and soft—no buttermilk? Mix 1 tbsp lemon juice in regular milk, let sit 5 min.
- Strawberry Puree (½ cup for batter; ½ cup, slightly reduced, for frosting): Just blend fresh strawberries—reducing some on the stove makes the frosting extra luscious.
- Powdered Sugar (4 cups/500g, for frosting): Creates a fluffy, light buttercream.
- Fresh Strawberries (for decoration): Halved or sliced, they add a lovely finishing touch.
Step-by-Step Guide: Making the Perfect Strawberry Layer Cake
- Prep Your Pans: Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment—trust me, it’s worth the tiny extra effort.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt. Sometimes I sift to ensure a lighter cake.
- Cream Butter & Sugar: Beat butter and sugar until pale and fluffy (3–4 mins)—it’s what makes the cake so soft.
- Add Eggs & Vanilla: One egg at a time, then vanilla, blending well.
- Alternate Dry and Wet: Mix in the flour mixture and buttermilk, starting and ending with dry. This makes the batter glossy and gorgeous.
- Stir in Strawberry Puree: Fold in the strawberry puree until evenly distributed (the batter will smell amazing!).
- Bake: Divide between pans. Bake for 25–30 mins, until a toothpick comes out clean. Cool fully before frosting.
- Make Frosting: Beat butter until smooth. Gradually add powdered sugar, then in goes the reduced strawberry puree, vanilla, and a pinch of salt. Whip until fluffy.
- Assemble & Decorate: Place one cooled cake layer on your stand or plate, spread frosting (add sliced strawberries if you like). Top with the second cake, frost all over, and swirl on extra frosting. Decorate with halved fresh strawberries.
- Chill, Slice, & Enjoy: Chill for 20–30 min—this makes cutting beautiful slices a breeze!
My Secret Tips and Tricks for Strawberry Layer Cake Success
- Use Super-Ripe Strawberries: The riper, the better. Out-of-season? Frozen berries work—but give them a quick simmer to intensify the flavor (great for strawberry puree).
- Reduce the Puree for Frosting: Simmer your puree until slightly thickened. Thicker puree means a fluffier, less runny strawberry buttercream.
- Room Temperature Everything: Your butter, eggs, and buttermilk blend so much better at room temp—it’s worth the 30-minute wait.
- Level Your Cakes: If your layers dome a bit during baking, just slice off the tops (a serrated knife works great). Flat layers = pretty presentation.
- Don’t Rush the Cooling: Warm cakes and frosting are not friends (ask me how I know!). Let the cakes cool completely first.
Creative Variations and Ingredient Swaps
Want to put your own spin on this homemade strawberry cake?
- Lemon Twist: Swap half the buttermilk for lemon juice and zest for a tangy strawberry-lemon cake.
- Gluten-Free: Use your favorite 1:1 gluten-free flour blend (I like King Arthur’s or Bob’s Red Mill for a reliable texture).
- Dairy-Free: Substitute plant-based butter and almond or oat milk with lemon for “buttermilk.”
- Different Berries: Try raspberries or a mix of summer berries for a fun change.
- Jam Swirl: Swirl a spoonful of strawberry jam between the cake layers for extra berry punch.
How to Serve and Store Your Strawberry Layer Cake
Serve this showstopper chilled or at cool room temperature—perfect for summer birthdays, Mother’s Day, or just because. I love a big slice with a scoop of vanilla bean ice cream or a mug of hot tea.
- Storing Leftovers: Keep in an airtight container in the fridge for up to 3 days. The flavor intensifies overnight (so good for breakfast—don’t judge!).
- Freezing Tips: Freeze individual slices, well-wrapped, for up to 2 months. Thaw overnight in the fridge and dig in.
FAQs: Your Top Questions About Strawberry Layer Cake Recipe Answered
Can I make this strawberry layer cake ahead of time?
Absolutely! Bake the cake layers a day or two in advance, wrap tightly, and frost the day you’ll serve. The flavor just gets better.
What’s the best way to puree strawberries for cake?
Fresh berries are ideal—just hull and blend! If using frozen, thaw and drain first to avoid excess moisture.
Why is my buttercream frosting too runny?
Most likely, the strawberry puree was too watery. Try reducing it more next time, or add extra powdered sugar a tablespoon at a time until it thickens.
Can I use store-bought strawberry jam instead of puree?
Yes, but use a high-quality, low-sugar jam for the best strawberry flavor. The cake may be a bit sweeter, so adjust sugar if you like.
How do I get vibrant pink color in the cake without food coloring?
The natural color comes from really ripe strawberries—reduce the puree and you’ll get a lovely blush. If you crave a stronger pop, add a tiny drop of pink gel coloring.
Whether you’re a seasoned baker or just getting started, this strawberry layer cake recipe will win you over—and probably become one of your most-requested desserts. If you try it, share your baking adventure with me below or tag me on social (I love seeing your beautiful cakes!). Let’s keep inspiring each other, one slice at a time.
Happy baking,
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