Craving a taste of sunshine? This Classic Fresh Strawberry Layer Cake recipe is a delightful way to enjoy the sweet, vibrant flavors of fresh strawberries, perfect for any celebration or a simple treat. You will love how easy it is to create this beautiful and delicious strawberry cake.
Key Ingredients & Substitutions:
- Fresh Strawberries: Essential for that bright, natural flavor. You can use frozen strawberries in a pinch for the filling, but fresh is best for decorating.
- All-Purpose Flour: Standard for baking. A gluten-free 1:1 baking flour blend can be used as a substitute.
- Granulated Sugar: Sweetens the cake and frosting. You can adjust the amount slightly to your preference.
- Unsalted Butter: Adds richness and tenderness. Margarine can be used, but butter offers superior flavor.
- Large Eggs: Binds ingredients and adds structure.
- Whole Milk: Adds moisture and helps with tenderness. Any plant-based milk (almond, soy, oat) works well as a substitute.
- Baking Powder & Baking Soda: Leavening agents for a fluffy cake. Ensure they are fresh for best results.
- Vanilla Extract: Enhances all the flavors. Almond extract can be used for a slightly different note.
- Powdered Sugar (Confectioners’ Sugar): For the smooth, creamy frosting.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and diced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup fresh strawberries, finely mashed or pureed (optional, for strawberry cream cheese frosting)
For Decoration:
- 1 cup fresh strawberries, sliced or whole
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Calories per serving: Approximately 450 calories
- Tools: Three 8-inch round cake pans, mixing bowls, electric mixer, spatula, cooling rack.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper. This prevents your strawberry cake layers from sticking.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is well combined for even baking.
3. Mix Wet Ingredients
In a separate medium bowl, cream together the softened butter and eggs until light and fluffy. Gradually add the milk and vanilla extract, mixing until just combined.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined and smooth. Do not overmix, as this can lead to a tough strawberry cake.
5. Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the layers 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 diced strawberries, granulated sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely.
7. Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth. Gradually add the sifted powdered sugar, vanilla extract, and salt, beating until light and fluffy. If making strawberry cream cheese frosting, gently fold in the mashed strawberry puree.
8. Assemble Your Strawberry Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of strawberry filling over the top, leaving a small border. Frost this layer with cream cheese frosting. Repeat with the second and third layers. Frost the top and sides of the entire cake, decorating with fresh strawberry slices or whole strawberries.
Variation Ideas:
- Lemon Strawberry Cake: Add 1 tablespoon of lemon zest to the cake batter and 2 tablespoons of lemon juice to the frosting for a bright, tangy twist on this strawberry cake recipe.
- Chocolate Strawberry Cake: Incorporate ½ cup of cocoa powder into the dry ingredients for a rich chocolate base.
- Mini Strawberry Cakes: Bake the batter in a cupcake pan for individual strawberry cake treats. Adjust baking time accordingly.
- Glazed Strawberry Cake: Instead of frosting, drizzle a simple powdered sugar and milk glaze over the top and garnish with fresh strawberries.
Storage Instructions:
Store leftover Classic Fresh Strawberry Layer Cake in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld beautifully overnight. You can also freeze individual slices wrapped tightly for up to a month; thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ):
Q: Can I use frozen strawberries for the cake batter?
A: It’s best to use fresh strawberries for the best texture and flavor in this strawberry cake recipe. Frozen strawberries release too much water.
Q: How can I prevent my cake layers from sticking to the pan?
A: Always grease and flour your pans thoroughly, or line them with parchment paper. This is key for a successful strawberry cake.
Q: My cream cheese frosting is too thin, what can I do?
A: Add more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency. Ensure your cream cheese and butter are softened, not melted.
Q: Can I make this strawberry cake recipe ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature. The frosting and filling can also be made a day ahead and refrigerated. Assemble on the day of serving.
Q: What if I don’t have three cake pans?
A: You can bake two layers, then wash and reuse one pan for the third layer. Just be sure to allow the pan to cool completely before adding more batter.
Q: How do I get neat, even cake layers?
A: You can use a serrated knife or a cake leveling tool to carefully trim the domed tops of your cooled cake layers for a flat surface, perfect for stacking this strawberry cake.