Fresh Strawberry Layer Cake is a delightful family favorite cake recipe, perfect for any celebration or just because. This easy-to-follow recipe helps you create a stunning, flavorful cake that will impress everyone.
Key Ingredients & Substitutions:
- Fresh Strawberries: Essential for that vibrant flavor. You can use frozen strawberries if fresh are out of season, but thaw and drain them well.
- All-Purpose Flour: Provides structure. A gluten-free baking blend can be substituted for a gluten-free option.
- Granulated Sugar: For sweetness. Coconut sugar can be used as a slightly less refined alternative.
- Dairy Products (Milk, Butter): Contribute to richness and moisture. Plant-based milk and dairy-free butter sticks work well for a dairy-free version.
- Eggs: Binds ingredients and helps with leavening. Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes) can be used as a vegan substitute.
- Baking Powder: For lift.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 tsp vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup milk or heavy cream
- 1 tsp vanilla extract
- ½ cup finely chopped fresh strawberries
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: 2 (8-inch) round cake pans, stand mixer or hand mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking. This ensures your beautiful family favorite cake recipe comes out perfectly.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure everything is evenly distributed for consistent baking.
3. Mix Wet Ingredients
In another bowl, cream together the softened butter and milk until smooth. Beat in the eggs one at a time, then add the vanilla extract.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your cake tough. Divide the batter evenly between your prepared cake pans.
5. Bake the Cake Layers
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is a crucial step for any family favorite cake recipe.
6. Make the Strawberry Filling
While the cakes cool, combine the sliced strawberries and sugar in a small saucepan over medium heat. In a separate small bowl, whisk together cornstarch and water, then add it to the strawberries. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool completely.
7. Prepare the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with milk or cream, until smooth and fluffy. Beat in the vanilla extract, then gently fold in the finely chopped fresh strawberries.
8. Assemble Your Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread half of the strawberry filling evenly over the top. Then, spread a generous layer of frosting over the filling. Place the second cake layer on top, then spread the remaining strawberry filling, followed by the rest of the frosting. Decorate with extra fresh strawberries if desired.
Variation Ideas:
- Lemon Strawberry Cake: Add lemon zest to the cake batter and a squeeze of lemon juice to the strawberry filling for a bright, tangy twist.
- Cream Cheese Frosting: Substitute the buttercream frosting with a delicious cream cheese frosting for a richer flavor.
- Chocolate Swirl: Drizzle melted chocolate over the cake layers before adding the frosting for a chocolate-strawberry combination.
Storage Instructions:
Store your Fresh Strawberry Layer Cake in an airtight container in the refrigerator for up to 3-4 days. For best flavor, allow slices to come to room temperature for about 15-20 minutes before serving. You can also freeze individual slices, wrapped tightly, for up to 2 months.
Frequently Asked Questions (FAQ):
Can I use frozen strawberries for the filling?
Yes, you can. Thaw them completely and drain any excess liquid before using to prevent a watery filling.
How do I prevent my cake from sticking to the pan?
Always grease your pans thoroughly with butter or cooking spray, then dust with flour. This creates a non-stick barrier.
My frosting is too thin/thick, what should I do?
If it’s too thin, add more powdered sugar. If it’s too thick, add milk or cream one teaspoon at a time until you reach the desired consistency.
Can I make the cake layers ahead of time?
Absolutely! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature, or freeze them for longer storage.
What’s the best way to hull strawberries?
You can use a small paring knife to cut out the green leafy top and the white core, or a straw to push through the bottom and pop out the hull.
Why did my cake sink in the middle?
This can happen if your oven temperature is too low, you opened the oven door too early, or if you overmixed the batter. Ensure your oven is accurately calibrated.