Craving a show-stopping dessert that tastes like it came from a professional bakery? This Fresh Strawberry Layer Cake recipe guides you through creating a moist, fluffy cake bursting with fresh strawberry flavor, perfect for any celebration. You’ll master a bakery style cake recipe that’s surprisingly simple to achieve at home.
Key Ingredients & Substitutions:
- Fresh Strawberries: Essential for flavor. You can use frozen, but fresh yields the best texture.
- All-Purpose Flour: Cake flour can be used for an even tenderer crumb.
- Granulated Sugar: Sweetens the cake and buttercream. Adjust to your preference.
- Unsalted Butter: Ensures a rich flavor. Margarine can be substituted if needed.
- Large Eggs: Binds the ingredients.
- Whole Milk: Adds moisture. Any milk can be used.
- Baking Powder & Baking Soda: Leavening agents for a fluffy cake. Don’t skip them.
- Vanilla Extract: Enhances all the flavors.
- Cream Cheese: For the delicious frosting. Neufchâtel cheese is a lighter option.
Ingredients:
For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (about 225g) fresh strawberries, finely diced
For the Strawberry Cream Cheese Frosting:
- 1 (8-ounce) block cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4-5 cups (480-600g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ cup (about 40g) fresh strawberries, pureed
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12-14
- Tools Needed: Three 8-inch round cake pans, electric mixer, rubber spatula, wire 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 circles. This prevents sticking and ensures your bakery style cake recipe turns out beautifully.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later use. This ensures even distribution of your leavening agents.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, making your cake tender. Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Don’t overmix at this stage; you want to maintain the air you’ve built.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry. Mix until just combined after each addition. Be careful not to overmix the batter.
6. Fold in Diced Strawberries
Gently fold the finely diced fresh strawberries into the cake batter using a rubber spatula. Distribute the batter evenly among your prepared cake pans. This ensures every slice gets a burst of strawberry goodness.
7. 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. Cooling thoroughly is crucial for frosting your bakery style cake.
8. Prepare the Strawberry Puree
While the cakes cool, blend the ¼ cup of fresh strawberries into a smooth puree. Set this aside to add to your frosting. This natural puree gives your frosting authentic strawberry flavor.
9. Make 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 and fluffy. Beat in the vanilla extract and the strawberry puree.
10. Assemble and Frost Your Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of strawberry cream cheese frosting on top. Repeat with the remaining cake layers and frosting, then decorate the top and sides of your cake. You’ve now made a beautiful bakery style cake!
Variation Ideas:
- Lemon-Strawberry: Add 1 tablespoon of lemon zest to the cake batter and 1 teaspoon to the frosting for a bright, citrusy twist.
- Mini Cakes: Bake the batter in cupcake tins for individual strawberry treats. Adjust baking time accordingly.
- Chocolate Chip: Fold in ½ cup of mini chocolate chips with the diced strawberries for a delightful 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 and texture, allow slices to come to room temperature for about 15-20 minutes before serving. You can also freeze individual slices for longer storage.
Frequently Asked Questions (FAQ):
Can I use frozen strawberries for this bakery style cake recipe?
Yes, you can. Thaw them completely and drain any excess liquid before dicing and adding to the batter.
Why did my cake layers sink in the middle?
This can happen if your oven temperature is too low, the cake is underbaked, or if you opened the oven door too early during baking.
Can I make the cake layers ahead of time?
Absolutely! You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator.
How do I prevent my cake from sticking to the pan?
Always grease and flour your pans thoroughly, or use parchment paper circles on the bottom.
My frosting is too thin, what should I do?
Gradually add more sifted powdered sugar, one tablespoon at a time, until you reach your desired consistency.
Can I make this a two-layer cake instead of three?
Yes, you can. Bake the batter in two 9-inch round pans and adjust baking time slightly, increasing by 5-10 minutes if needed.