This Classic Fresh Strawberry Layer Cake is a delightful treat, perfect for any celebration. You will love making this simple yet elegant berry cake recipe, guaranteed to impress with its fresh flavors and beautiful presentation.
Key Ingredients & Substitutions:
- Fresh Strawberries: Essential for the classic flavor; use ripe, sweet berries.
- All-Purpose Flour: Cake flour can be substituted for a finer crumb.
- Granulated Sugar: Sweetens the cake and frosting.
- Unsalted Butter: Ensures a rich, tender cake; use good quality butter.
- Cream Cheese: For a tangy, rich frosting; full-fat works best.
- Heavy Cream: Whipped for the frosting; do not substitute with milk.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and diced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
- 1 cup fresh strawberries, sliced (for decoration)
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: Three 8-inch round cake pans, electric mixer, rubber spatula, wire rack.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. This prevents sticking and ensures easy release for your berry cake recipe.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. This creates an even distribution of leavening agents.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until it is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
4. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix the batter.
5. Bake the Cakes
Divide the batter evenly among the prepared cake pans. 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.
6. Make the Strawberry Filling
While the cakes cool, combine the diced strawberries, ¼ cup granulated sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens, about 5-7 minutes. Let it cool completely.
7. Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, until fully incorporated. Stir in the vanilla extract and heavy cream until you achieve a smooth, spreadable consistency.
8. Assemble Your Layer Cake
Once the cakes are completely cool, place one cake layer on your serving plate. Spread a layer of the strawberry filling over the top, leaving a small border. Spread a generous amount of cream cheese frosting over the filling. Repeat with the next cake layer, strawberry filling, and frosting. Place the final cake layer on top.
9. Frost and Decorate
Generously frost the top and sides of the entire berry cake with the remaining cream cheese frosting. Decorate the top with fresh strawberry slices as desired. Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Variation Ideas:
- Lemon Zest: Add the zest of one lemon to the cake batter for a brighter flavor.
- Different Berries: Experiment with raspberries or blueberries in the filling for a mixed berry cake recipe.
- Coconut Flakes: Sprinkle toasted coconut flakes on top of the frosting for added texture and flavor.
Storage Instructions:
Store leftover Classic Fresh Strawberry Layer Cake in an airtight container in the refrigerator for up to 3-4 days. You can let slices come to room temperature for about 15 minutes before serving for the best texture. Freezing the cake is not recommended due to the fresh strawberry filling and cream cheese frosting.
Frequently Asked Questions (FAQ):
- Can I use frozen strawberries? You can, but ensure they are thawed and drained well to prevent excess moisture in the filling.
- Why did my cake sink in the middle? This can happen if the oven door was opened too early or if the cake was underbaked.
- Can I make the cake layers ahead of time? Yes, you can bake the cake layers up to 2 days in advance and wrap them tightly in plastic wrap at room temperature.
- How do I prevent the cake from drying out? Do not overbake the cake; remove it as soon as a skewer comes out clean.
- What if my frosting is too thin? Add more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency.
- Can this be made into cupcakes? Yes, you can bake the batter in cupcake liners for about 18-22 minutes. This makes a delicious berry cupcake recipe!