Strawberry Layer Cake
Strawberry Layer Cake
Ingredients
For the Strawberry Puree
- 2 cups fresh strawberries, hulled and quartered
- 1 teaspoon lemon juice
- 2 tablespoons granulated sugar
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- 1 cup fresh strawberries, sliced or whole, as needed
Instructions
- 1
Prepare the strawberry puree: In a blender, combine 2 cups of hulled and quartered fresh strawberries, 1 teaspoon of lemon juice, and 2 tablespoons of granulated sugar. Blend until smooth.
⏱️ 5 min
- 2
Pour the strawberry puree into a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the puree has reduced and thickened to about 1/2 cup, approximately 10-15 minutes. Set aside to cool completely. This can be done ahead of time.
⏱️ 15 min
- 3
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper circles.
⏱️ 5 min•🌡️ 350
- 4
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 5
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 6
Add the large eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 7
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 5 min
- 8
Gently fold in 1/4 cup of the cooled, reduced strawberry puree into the cake batter until just streaks remain. Reserve the remaining puree for the frosting.
⏱️ 2 min
- 9
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of a cake layer comes out clean.
⏱️ 30 min•🌡️ 350
- 10
Let the cake layers cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy frosting. Allow at least 45 minutes to 1 hour for complete cooling.
⏱️ 60 min
- 11
Prepare the cream cheese frosting: In a large mixing bowl, combine the softened cream cheese and softened unsalted butter. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 12
Gradually add the powdered sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla extract and the remaining 1/4 cup of cooled strawberry puree. Beat until the frosting is light, fluffy, and well combined.
⏱️ 5 min
- 13
Assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Spread about 1 cup of cream cheese frosting evenly over the top.
⏱️ 2 min
- 14
Place the second cake layer on top and spread another 1 cup of frosting. Repeat with the third cake layer.
⏱️ 2 min
- 15
Apply a thin layer of frosting to the top and sides of the entire cake (this is called a crumb coat) to seal in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
⏱️ 20 min
- 16
Once the crumb coat is set, apply the remaining frosting to the top and sides of the cake, smoothing it out with an offset spatula or knife.
⏱️ 5 min
- 17
Garnish the top of the cake with fresh strawberries as desired. Slice and serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Layer Cake
For the Strawberry Puree
- 2 cups fresh strawberries, hulled and quartered
- 1 teaspoon lemon juice
- 2 tablespoons granulated sugar
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- 1 cup fresh strawberries, sliced or whole, as needed
Instructions
- 1
Prepare the strawberry puree: In a blender, combine 2 cups of hulled and quartered fresh strawberries, 1 teaspoon of lemon juice, and 2 tablespoons of granulated sugar. Blend until smooth.
⏱️ 5 min - 2
Pour the strawberry puree into a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the puree has reduced and thickened to about 1/2 cup, approximately 10-15 minutes. Set aside to cool completely. This can be done ahead of time.
⏱️ 15 min - 3
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper circles.
⏱️ 5 min•🌡️ 350 - 4
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 5
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 6
Add the large eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 7
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 5 min - 8
Gently fold in 1/4 cup of the cooled, reduced strawberry puree into the cake batter until just streaks remain. Reserve the remaining puree for the frosting.
⏱️ 2 min - 9
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of a cake layer comes out clean.
⏱️ 30 min•🌡️ 350 - 10
Let the cake layers cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy frosting. Allow at least 45 minutes to 1 hour for complete cooling.
⏱️ 60 min - 11
Prepare the cream cheese frosting: In a large mixing bowl, combine the softened cream cheese and softened unsalted butter. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 12
Gradually add the powdered sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla extract and the remaining 1/4 cup of cooled strawberry puree. Beat until the frosting is light, fluffy, and well combined.
⏱️ 5 min - 13
Assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Spread about 1 cup of cream cheese frosting evenly over the top.
⏱️ 2 min - 14
Place the second cake layer on top and spread another 1 cup of frosting. Repeat with the third cake layer.
⏱️ 2 min - 15
Apply a thin layer of frosting to the top and sides of the entire cake (this is called a crumb coat) to seal in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
⏱️ 20 min - 16
Once the crumb coat is set, apply the remaining frosting to the top and sides of the cake, smoothing it out with an offset spatula or knife.
⏱️ 5 min - 17
Garnish the top of the cake with fresh strawberries as desired. Slice and serve.
⏱️ 3 min