This elegant strawberry cake is easy to replicate even if you don’t have a lot of baking experience. You only need 12 ingredients, and every single bite is beyond delicious.
In this blog post, I am going to show you how to make this fresh strawberry cake and talk to you about the stabilized whipped cream frosting!
Not in the mood for this strawberry cake recipe, no problem! Check out my No-Bake Blueberry Cheesecake instead!
Why This Strawberry Cake From Scratch Works:
- It has vanilla strawberry cake layers which are out of this world amazing!
- You only need 12 ingredients to replicate this beautiful strawberry layer cake.
- This fresh strawberry cake has a delicious stabilized whipped cream frosting.
- The strawberry cake is loaded with fresh strawberries and strawberry juice.
- How To Make Strawberry Cake
- BAKER’S TIPS
- Substitutions
- Use Strawberry Puree
- Can I Make This Strawberry Cake Recipe Without Eggs?
- Can I Add Other Fruit Into The Frosting?
- Frequently Asked Questions And Answers
- What Is Stabilized Whipped Cream Frosting?
- How Do I Know When The Strawberry Cake Is Done?
- How Long Does Strawberry Cake Last And How To Store It?
- Can Strawberry Layer Cake Be Frozen?
- Recipe Video
How To Make Strawberry Cake
FIRST STEP: Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8″ (20cm) baking pans with parchment paper. Set aside.
SECOND STEP: In a medium bowl, combine the flour, baking powder, and salt and stir to combine. Set aside.
THIRD STEP: In a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
FOURTH STEP: Add 1 egg at the time and mix until fully incorporated.
FIFTH STEP: Add vanilla with the last egg and mix just until combined.
SIXTH STEP: Alternately add dry ingredients, milk, dry ingredients, strawberry juice, and end with dry ingredients. Stir just until combined.
You will notice in these photos that the batter becomes a subtle pink color after adding the strawberry juice.
NOTE: Take special care not to overmix the batter.
SEVENTH STEP: Divide batter into the three prepared baking pans equally. Bake for 18-22 minutes or until a toothpick in the center comes out clean. Don’t overbake or the cake will be dry. Let cool to room temperature.
EIGHTH STEP: Next, you need to begin making the whipped cream frosting. In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whisk the heavy whipping cream until soft peaks form.
NINTH STEP: Add powdered sugar and whisk until stiff peaks form.
In the photo below, you can see this is the perfect texture for the frosting.
TENTH STEP: Cut a thin layer off the tops of your cakes to create a flat surface if needed. Place one cake layer on a cake stand or serving plate. Spread 1/5 of the frosting over the cake layer with 1/2 of the chopped strawberries and spread 1/5 of the frosting over the strawberries. Repeat one more time.
ELEVENTH STEP: Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill in an airtight container in the refrigerator for at least 4 hours.
TWELFTH STEP: Before serving, decorate with fresh berries and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days.
BAKER’S TIPS
- Don’t overmix the batter or the strawberry cake will be dense and dry.
- When storing the fresh strawberry cake in the fridge, keep it covered in an airtight container; otherwise, it will go bad quicker.
- Keep a close watch on the strawberry layer cake when it’s baking, you don’t want to bake it too long.
- You can add in up to 1 cup of additional strawberries but cover them in 2 tbsp flour before adding them.
Substitutions
Use Strawberry Puree
If you want a more intense strawberry flavor, use strawberry puree instead of strawberry juice. It makes the strawberry cake layers even sweeter!
Can I Make This Strawberry Cake Recipe Without Eggs?
Yes, you can bake most cakes without eggs if you have an allergy or aversion to them. For every egg needed in the recipe (3 in this case) substitute 1/4 cup (62.5g) of apple sauce, mashed banana, or yogurt. The texture of the cake will be slightly different, but the flavor shouldn’t change too much.
Can I Add Other Fruit Into The Frosting?
Yes, when you are making this strawberry cake, you can substitute different fruits or use a combination of various fruits. Blueberries, raspberries, blackberries, and even peaches would be good options to try.
Frequently Asked Questions And Answers
What Is Stabilized Whipped Cream Frosting?
Stabilized whipped cream frosting means that it is thicker and holds up better. It’s essential to use really cold heavy whipping cream. When frosting has been stabilized, it won’t separate or leak into the cake, so it’s perfect for this strawberry cake filling.
The secret to stabilizing whipped cream is the powdered sugar in this easy strawberry cake recipe.
How Do I Know When The Strawberry Cake Is Done?
The easiest way to tell if the strawberry cake has finished baking is by giving it the toothpick test. Simply insert a toothpick into the thickest part of the cake. If it comes out clean, then the cake is done and can be removed from the oven. If it has batter on it, then it needs to bake a little longer.
You will also notice that when you look at this homemade strawberry cake that it seems like it’s cooked. The sides will start to separate from the cake pan just a little bit. Also, if you lightly touch the top of the cake with your fingertip, it shouldn’t leave an impression and bounce right back up.
How Long Does Strawberry Cake Last And How To Store It?
This fresh strawberry cake will last 3 days in the refrigerator. Make sure it is stored in an airtight container. Due to the heavy whipping cream, it will not last on the counter, so it must be refrigerated.
Can Strawberry Layer Cake Be Frozen?
Yes, you can freeze this strawberry layer cake. Wrap the cake with plastic wrap to protect it, then place in an airtight freezer-safe container. It will last 4-6 months in the freezer.
If you try this Strawberry Cake recipe leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Here are more stunning cakes to try
This elegant strawberry cake is easy to replicate even if you don't have a lot of baking experience. You only need 12 ingredients, and every single bite is beyond delicious.
- 3 cups all-purpose flour, spooned and leveled (360g)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup mild vegetable or canola oil (120ml)
- 1 3/4 cups granulated white sugar (350g)
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 cup milk (180ml)
- 3/4 cup strawberry juice (180ml)
- 3 cups heavy cream, cold (360ml)
- 3/4 cup powdered sugar, sifted (90g)
- 3-4 cups chopped strawberries (450-600g)
Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Set aside.
In a medium bowl combine the flour, baking powder, and salt and stir to combine. Set aside.
In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
Add 1 egg at the time and mix until fully incorporated. Add vanilla with the last egg and mix just to combine.
Alternately add dry ingredients, milk, dry ingredients, strawberry juice, and end with dry ingredients. Stir just until combined. *
Divide batter into the three prepared baking pans equally. Bake for 18-22 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whisk heavy whipping cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form.
Cut a thin layer off the tops of your cakes to create a flat surface if needed.
Place one cake layer on a cake stand or serving plate. Spread 1/5 of the frosting over the cake. Layer with 1/2 of the chopped strawberries and spread 1/5 of the frosting over the strawberries. Repeat one more time.
Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill in an airtight container in the refrigerator for at least 4 hours.
Before serving, decorate with fresh berries and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days.
Recipe Video
* If you want to have additional strawberries in the cake layers, then fold in 1 cup strawberries tossed in 2 tbsp flour, at this point.
SUBSTITUTIONS
Strawberry Juice
Use strawberry puree instead of strawberry juice for more intense strawberry flavored cake layers.
Eggs
For every egg needed in the recipe (3 in this case) substitute 1/4 cup (62.5g) of apple sauce, mashed banana, or yogurt. The texture of the cake will be slightly different, but the flavor shouldn't change too much.
Other Fruits
You can substitute different fruits or use a combination of multiple fruits. Blueberries, raspberries, blackberries, and even peaches would be good options to try.
RECOMMENDATIONS
- Don't overmix the batter or the strawberry cake from scratch will be dense and dry.
- When storing the fresh strawberry cake in the fridge, keep it covered in an airtight container, otherwise, it will go bad quicker.
- Keep a close watch on the strawberry layer cake when it's baking, you don't want to bake it too long.
The cake was flavorful and not overpoweringly sweet (like most buttercream cakes) due to the mild sweetness of the whipped cream, which my family really liked. I pureed strawberries instead of adding strawberry juice, and it gave a lovely strawberry flavor (and coloring) to the cake batter. While this cake was very tasty, I don’t know if it would hold overnight — as the whipped cream didn’t actually seem quite so stable. The cake started slipping a little after a few hours, so it was slightly off center. I’m not sure if there’s a better way to stabilize it further (gelatin?). Also, while flavorful, as we cut the cake it began to fall apart — as the layers started slipping and the cake itself started to break apart. If I were to make this again — I would do it in 2 layers and add the frosting shortly before serving. Alternately, I might make this as a trifle — cutting the cake in cubes and layering with strawberries and (since stabilization isn’t needed) unsweetened whipped cream. This was definitely tasty and worth making — just watch out for the softness of the cake (maybe bake it longer than recommended?) and the stabilization (or lack thereof) of the cream.
This is the BEST strawberry cake I’ve seen so far! Love how you decorated! Also, the step by step photos and all the information you share here make it sound easy to make. Can’t wait to try it! Thanks!
Thank you so much! I’m super happy that you like it. Happy baking!