Best Strawberry Layer Cake (From Scratch)

The Ultimate Strawberry Layer Cake: A Perfect Summer Celebration

There are some recipes that transcend mere ingredients, becoming woven into the fabric of your most cherished memories. For me, this Strawberry Layer Cake is one such treasure. It arrived in my life as a wedding gift, a handwritten card from a beloved aunt, promising the quintessential summer dessert. Since then, it has graced countless gatherings, from sun-drenched backyard barbecues to joyful birthday celebrations, always stealing the show.

Imagine: three impossibly tender vanilla cake layers, generously filled with a vibrant, tangy fresh strawberry compote, all enrorobed in a luscious, creamy strawberry buttercream frosting. This isn’t just a recipe; it’s your definitive guide to creating a show-stopping homemade strawberry cake from scratch that will earn you rave reviews and become a cherished tradition in your home too.

Why This is the Best Strawberry Cake Recipe

Perfectly Balanced Flavors: The natural sweetness and subtle tang of fresh strawberries perfectly complement the rich, classic vanilla cake. It’s a symphony for your taste buds.
Made From Scratch Excellence: Forget box mixes! Our homemade strawberry cake recipe offers superior taste and an incredibly tender texture that simply can’t be replicated.
Incredibly Moist & Tender: Thanks to carefully balanced ingredients and techniques like using buttermilk, this isn’t just a beautiful cake, it’s also a wonderfully moist strawberry cake recipe.
Stunning Presentation: This three layer strawberry cake looks impressive, yet the steps to achieve its beautiful form are surprisingly straightforward.
Crowd-P_leasing Favorite: From the best strawberry birthday cake to an elegant summer dessert cake, it’s guaranteed to be the star of any occasion.

Key Components of a Perfect Strawberry Layer Cake

Crafting the ultimate Strawberry Layer Cake relies on perfecting three essential elements, each contributing to its spectacular flavor and texture.

The Moist Vanilla Cake Layers

Our foundation is a vanilla cake that’s fluffy, tender, and robust enough to support its glorious fillings and frosting. We aim for a delicate crumb that melts in your mouth but holds its shape beautifully, making it perfect for a celebration cake recipe.

The Vibrant Strawberry Filling

Instead of jam, our recipe features a homemade strawberry compote filling. This allows for a more concentrated, authentic strawberry flavor and a delightful texture, ensuring every bite is bursting with fresh strawberry goodness.

The Creamy Strawberry Buttercream Frosting

The frosting is where the magic truly happens. Made with a real strawberry puree reduction, it delivers an intense, natural fruit flavor and a beautiful pink hue. Its smooth, pipeable consistency makes decorating a strawberry cake a joy.

Ingredients You’ll Need

For the Vanilla Cake Layers:

2 ¾ cups (330g) all-purpose flour
2 ¼ cups (450g) granulated sugar
1 ½ tablespoons baking powder
½ teaspoon salt
1 cup (226g) unsalted butter, softened
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (240ml) buttermilk, room temperature

For the Fresh Strawberry Filling:

2 lbs (900g) fresh strawberries, hulled and diced
½ cup (100g) granulated sugar (adjust to taste)
2 tablespoons fresh lemon juice
2 tablespoons cornstarch (mixed with 2 tbsp cold water, if thickening)

For the Strawberry Buttercream Frosting:

1 ½ cups (340g) unsalted butter, softened
6 cups (720g) powdered sugar, sifted
½ cup (120ml) heavy cream or whole milk
1 teaspoon pure vanilla extract
Pinch of salt
1 cup (approx. 170g) fresh strawberries, puréed and reduced

Ingredient Notes & Substitutions:

Flour: While all-purpose flour works wonderfully, cake flour yields an even more tender crumb. If using cake flour, you may need slightly less.
Buttermilk: Essential for a moist crumb and tender texture. If you don’t have it, make a DIY substitute: add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill with regular milk to 1 cup. Let sit for 5-10 minutes.
Strawberries: Fresh strawberries are always ideal for garnishing and the filling. For the strawberry puree for cake frosting, frozen strawberries can be used if fresh are out of season; just thaw and drain excess liquid.
Butter: Always use unsalted butter in baking to control the salt content precisely.

Essential Kitchen Tools & Equipment

Having the right tools makes baking this Strawberry Layer Cake a breeze!

Three 8-inch or 9-inch round cake pans
Parchment paper
Stand mixer with paddle attachment or electric hand mixer
Large mixing bowls
Rubber spatula
Medium saucepan
Fine-mesh sieve
Offset spatula or icing smoother
Cake turntable (optional, but highly recommended for easy frosting)
Wire cooling racks

How to Make Strawberry Layer Cake: A Step-by-Step Guide

Creating this magnificent Strawberry Layer Cake is a rewarding process. Follow these steps for a perfect result every time.

Step 1: Prepare the Cake Pans and Oven

Preheat your oven to 350°F (175°C). Grease and flour your three 8-inch or 9-inch round cake pans. For best results, line the bottoms with parchment paper circles. This ensures easy release and prevents sticking.

Step 2: Make the Vanilla Cake Batter

In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. In a separate bowl, cream together the softened unsalted butter until light and fluffy. Gradually add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with dry. Mix until just combined; be careful not to overmix, as this can lead to a tough cake.

Step 3: Bake the Cake Layers

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.

Step 4: Prepare the Fresh Strawberry Filling

Combine diced strawberries, sugar, and lemon juice in a saucepan over medium heat. Bring to a simmer, then reduce heat and cook, stirring occasionally, until the strawberries soften and release their juices, about 10-15 minutes. For a thicker filling, stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat and allow the strawberry compote filling to cool completely. It will thicken further as it cools.

Step 5: Make the Strawberry Buttercream Frosting

First, make the strawberry reduction: purée fresh strawberries, then cook in a small saucepan over medium heat, stirring occasionally, until reduced by half and thickened. Cool completely. In your stand mixer, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, a cup at a time, until combined. Add the heavy cream, vanilla extract, pinch of salt, and the cooled strawberry puree for cake frosting. Beat on medium-high speed until light, fluffy, and smooth. This strawberry frosting recipe is truly divine!

Step 6: Assemble Your Strawberry Layer Cake

This is where your creation comes to life!

Level the Cakes: Use a serrated knife or a cake leveler to trim the tops of the cooled cake layers if they are domed. This creates flat, stable layers for easy stacking.
Create a Frosting Dam: Place the first cake layer on your serving platter or cake stand. Pipe a border (a « dam ») of strawberry buttercream frosting around the edge of the cake layer. This wall will prevent your filling from spilling out.
Add the Filling: Spoon about half of the cooled strawberry filling inside the frosting dam and spread it evenly.
Stack the Layers: Carefully place the second cake layer on top, press gently, and repeat the frosting dam and filling process. Place the final cake layer on top.
Apply the Crumb Coat: Spread a very thin layer of frosting all over the top and sides of the cake. This « crumb coat » traps any loose crumbs, ensuring a smooth final finish. Chill the cake in the refrigerator for 20-30 minutes until the crumb coat is firm.
Final Frosting: Apply the remaining strawberry buttercream in a generous, even layer, smoothing the sides and top with an offset spatula.

Step 7: Decorate the Cake

Decorate your Strawberry Layer Cake with simple elegance. Arrange fresh strawberry halves or fans on top, add a few fresh mint leaves for color, or pipe decorative borders with any remaining frosting. This cake with fresh strawberries looks stunning with minimal effort.

Pro Tips for the Perfect Cake Every Time

Room Temperature Ingredients: This is non-negotiable! Room temperature butter and eggs cream together more smoothly, creating an emulsified batter that traps air for a lighter, more tender cake.
Don’t Overmix: Mix wet and dry ingredients just until combined. Overmixing develops gluten, leading to a dense, tough cake.
Cool Cakes Completely: Attempting to frost a warm cake is a recipe for disaster; the frosting will melt and slide off. Patience is key!
Making a Strawberry Reduction: This step for the frosting is crucial. Reducing the strawberry puree intensifies its flavor and color without adding excess moisture, ensuring your strawberry buttercream frosting isn’t watery.
Chill for a Cleaner Slice: For beautifully neat slices, chill the assembled and frosted cake for at least 30 minutes before serving. Use a hot, sharp knife wiped clean between slices.

Recipe Variations and Customizations

This « old fashioned strawberry cake » recipe is a fantastic base for creativity!

Frosting Swaps: Instead of strawberry buttercream, consider a classic cream cheese frosting, a delicate whipped cream frosting, or even a white chocolate ganache frosting for a different flavor profile.
Filling Ideas: Add a touch of balsamic vinegar to your strawberry compote for a sophisticated twist, or mix in some diced rhubarb for a strawberry rhubarb compote filling.
Add a Zest: Grate some fresh lemon or orange zest into the vanilla cake batter for an extra layer of brightness.
Make it a Sheet Cake: This recipe can easily be adapted for a 9×13 inch sheet pan. Just note that baking time will be slightly longer, and you’ll have fewer layers.

How to Store and Make-Ahead Instructions

Storing:

Store your frosted Strawberry Layer Cake in an airtight cake carrier or under a cake dome in the refrigerator for up to 3-4 days. This prevents it from drying out and keeps the fresh strawberry components vibrant. Allow it to come to room temperature for about 30 minutes before serving for optimal flavor and texture.

Freezing:

Unfrosted cake layers can be wrapped tightly in plastic wrap and then foil, then frozen for up to 2 months. Thaw in the refrigerator overnight. You can also freeze individual slices of the finished cake, wrapped well, for up to 1 month.

Make-Ahead:

For an easy strawberry layer cake experience, you can bake the cake layers 1-2 days in advance. The strawberry filling and even the strawberry buttercream frosting can be made up to 3 days ahead and stored in the refrigerator. Assemble the cake the day before or the day of serving for the freshest taste.

Strawberry Layer Cake FAQ

How do you keep strawberry cake from getting soggy?

To prevent sogginess, ensure your strawberry compote filling is properly cooked down and cooled completely. Also, creating a sturdy frosting dam around the edge of each cake layer helps contain the filling and protects the cake from excess moisture.

Should I use fresh or frozen strawberries for the cake?

Fresh strawberries are ideal for the filling and for decorating a strawberry cake. For the strawberry puree used in the frosting reduction, either fresh or good quality frozen strawberries work well. If using frozen, thaw them first and drain any excess liquid.

How far in advance can I make a layer cake?

You can bake the cake layers up to 2 days in advance. The fully assembled and frosted Strawberry Layer Cake is best enjoyed within 24-48 hours of assembly to ensure peak freshness and flavor of the fresh strawberry cake components.

Why is my cake dense?

Common culprits for a dense cake include overmixing the batter (which develops gluten too much), using cold ingredients (which don’t emulsify properly), or incorrect measurements of leavening agents like baking powder. Always measure accurately and mix until just combined.

What’s the best way to get even cake layers?

The most effective method for perfectly even cake layers is to use a kitchen scale. Weigh your total cake batter, then divide that weight by the number of pans to ensure each pan receives precisely the same amount of batter.

The Perfect End to Any Meal

This Strawberry Layer Cake is more than just a dessert; it’s a culinary hug, a burst of summer joy, and a guaranteed showstopper. Whether you’re celebrating a milestone or simply enjoying a warm afternoon, this fresh strawberry cake from scratch is the perfect end to any meal. We encourage you to bake this recipe, create your own memories, and share the delicious results with loved ones!

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