Strawberry Lemon Layer Cake: Add lemon zest to the batter and frosting.
Strawberry Cream Cheese Frosting: Replace half the butter with cream cheese.
Chocolate Strawberry Cake: Add chocolate ganache between layers.
Mini Strawberry Cakes: Bake in smaller pans or cupcakes.
Extra Strawberry Flavor: Use reduced strawberry purée for a stronger taste.
Cooking Notes
Use ripe strawberries for the best flavor.
Reducing the strawberry purée intensifies flavor and prevents excess moisture.
Room-temperature ingredients ensure smooth batter and even baking.
Level cake layers before frosting for a professional finish.
Serving Suggestions
Serve Homemade Strawberry Layer Cake at room temperature for the best texture and flavor. It pairs beautifully with whipped cream, fresh berries, or a scoop of vanilla ice cream. This cake shines at birthdays, brunches, and special celebrations.
Tips
Chill cake layers slightly before frosting for easier handling.
Use a piping bag for decorative frosting edges.
Store cake covered to prevent drying.
Flavor deepens after a few hours of resting.
Prep Time
30 minutes
Cooking Time
25 minutes
Total Time
2 hours (including cooling and frosting)
Nutritional Information (Approximate per slice)
Calories: 480
Protein: 5g
Sodium: 290mg
FAQs
Can I use frozen strawberries?
Yes, thaw completely and drain excess liquid before puréeing.
Why is my strawberry cake dense?
Overmixing or too much liquid can affect texture.
Can I make this cake ahead of time?
Yes, bake layers a day ahead and frost before serving.
Can I freeze the cake layers?
Yes, wrap tightly and freeze for up to 2 months.
Conclusion
Homemade Strawberry Layer Cake with Strawberry Frosting is a beautifully balanced dessert that showcases real strawberry flavor in both the cake and the frosting. Soft, moist layers paired with creamy, fruit-forward frosting make this cake a true crowd-pleaser. Perfect for celebrations or anytime you want a fresh, from-scratch dessert, this strawberry layer cake is guaranteed to impress with both flavor and presentation.
Strawberry Cake Layers
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2 ¾ cups all-purpose flour
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2 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs, room temperature
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¾ cup strawberry purée (fresh strawberries blended smooth)
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½ cup buttermilk, room temperature
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1 teaspoon vanilla extract
Strawberry Frosting
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1 cup unsalted butter, softened
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4–5 cups powdered sugar
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½ cup strawberry purée or reduced strawberry purée
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1 teaspoon vanilla extract
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Pinch of salt
Optional Garnish
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Fresh strawberries
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Strawberry crumbs or sprinkles
Instructions
Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans with parchment paper. Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Make the Cake Batter
In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each addition. Stir in strawberry purée and vanilla extract.
Step 4: Combine Wet and Dry
Add the dry ingredients to the batter alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined—do not overmix.
Step 5: Bake the Cake Layers
Divide batter evenly between prepared pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Notes
-
Use ripe strawberries for the best flavor.
-
Reducing the strawberry purée intensifies flavor and prevents excess moisture.
-
Room-temperature ingredients ensure smooth batter and even baking.
-
Level cake layers before frosting for a professional finish.
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