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5 from 7 votes

Strawberry Layer Cake

A perfect fluffy, moist homemade strawberry layer cake that is frosted in the dreamiest strawberry cream cheese frosting.
Prep Time1 hour 30 minutes
Cook Time25 minutes
Rest Time3 hours 30 minutes
Total Time5 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 1002kcal

Ingredients

For the cakes:

  • 1 pound strawberries hulled and sliced
  • 3 cups (345 g) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks, 226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 5 large (160 g, 2/3 cup) egg whites, room temperature
  • ¾ cup (180 g) sour cream room temperature
  • ¾ cup (170 g) milk room temperature
  • few drops of red food coloring optional

For the strawberry cream cheese frosting:

  • 16 ounces cream cheese softened to room temperature
  • 1 cup (2 sticks, 226 g) unsalted butter, softened to room temperature
  • 6 cups (678 g) confectioners sugar
  • 4 teaspoons vanilla extract
  • 2.4 ounces (2 packages) freeze-dried strawberries pulsed into a powder
  • ½ cup strawberry jam optional (for layering)

Instructions

Make the cakes:

  • Prep oven and pans. Position rack in the center oven. Preheat the oven to 350°F/177°C). Prepare three 8-inch (20 cm) round pans (or two 9-inch round pans) with non-stick spray, then line with parchment circle, and spray again.
  • Make strawberry puree. Puree 1 pound of strawberries either in a blender or food processor. Then in a saucepan, heat strawberry puree over low heat until reduced to about ½ cup. This can be done up to 2 days ahead of time. Refrigerate puree until ready to use (but make sure it’s at room temperature again before adding to cake batter).
  • Combine dry ingredients. Sift together cake flour, baking powder, and baking soda. Add salt and whisk together. Set aside.
  • Cream butter and sugar. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing. The mixture should be pale yellow.
  • Add extract and egg whites. With mixer on low speed, add in the vanilla. With the mixer running, slowly add in the egg whites mixing to combine. Scrape down the bowl as needed.
  • Alternate the dry ingredients and sourcream/milk. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. Mix on medium speed between additions until incorporated.
  • Bake cakes. Divide batter equally into the prepared pans. Bake for 22-26 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost.

Make the frosting

  • Mix cream cheese and butter. In a mixing bowl with an electric mixer, combine the cream cheese and butter. Mix on medium speed until light and fluffy.
  • Add powdered sugar and vanilla. Add powdered sugar ½ cup at a time, with mixer off, then mix on low speed until combined. Add vanilla extract, and beat to combine.
  • Add freeze-dried strawberries. Add the freeze-dried strawberry powder to the frosting and beat on low speed to combined. Once combined, increase speed to medium speed and beat until light and fluffy for about 5 to 6 minutes. Store in the fridge in an airtight container if not using right away, for up to 4 days. Re-whip again before using so it’s a spreadable consistency.

Assemble cake

  • Frost cake. Place one cake layer onto serving platter or cake stand. Use a spatula and frost the top of the layer (for even amount of frosting I use a large cookie scoop and scoop the frosting on, then spread out with a spatula).
  • I then added a layer of strawberry jam on top (optional). To keep the jam from oozing out, I pipe a border around the edge of the cake then spread the jam on.
  • Top with another cake layer and frost the top and sides of the cake.

Notes

  • Storage: Because of the cream cheese frosting I store this cake in the fridge, covered for up to 4 days. I allow it come back to room temperature before serving so the frosting has time to soften. You can also make the cake layers the day before, and wrap well and store at room temperature before frosting.
  • Different pan sizes: I haven’t tested this recipe with other pans but here is what I would recommend. For a sheet cake, grease a 9x13 pan and bake for 35-45 minutes. For cupcakes, line two cupcake pans with paper liners and fill about ⅔ full. Bake for 18-25 minutes.
  • Freezing: Leftover cake can be frozen for up to 3 months. You can wrap cake slices in plastic wrap and place in a freezer bag. Thaw overnight in the fridge, and then serve at room temperature the next day.
  • Room temperature ingredients: Make sure your eggs and dairy are at room temperature so they blend easily into the batter and create a smooth batter that will result in a cake that rises properly.
  • Strawberries: You can use frozen strawberries for the puree, but you will need to cook down the puree for a few minutes longer.

Nutrition

Calories: 1002kcal | Carbohydrates: 138g | Protein: 9g | Fat: 48g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 304mg | Potassium: 368mg | Fiber: 2g | Sugar: 108g | Vitamin A: 1573IU | Vitamin C: 93mg | Calcium: 125mg | Iron: 2mg