This elegant layer 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.
Servings: 16 servings
- 3 cups all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup mild vegetable or canola oil
- 1 ¾ cups granulated white sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¾ cup milk
- ¾ cup strawberry juice
- 3 cups heavy cream, cold
- ¾ cup powdered sugar, sifted
- 3-4 cups chopped strawberries
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 the 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 it will be dry. Let cool to room temperature.
Cut a thin layer off the tops of your cakes to create a flat surface if needed.
Place one layer on a cake stand or serving plate. Spread ⅕ of the frosting on top, layer with ½ of the chopped strawberries, and spread ⅕ of the frosting over the strawberries. Repeat one more time.
Place last layer on top and lightly frost the outside and the sides with the remaining frosting. The frosting is just enough to make a naked cake. 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 of freeze for up to 3 months.
* If you want to have additional strawberries in the cake layers, then fold in 1 cup strawberries (144g) tossed in 2 tbsp flour (17g), at this point.
- Don't overmix the batter or it will be dense and dry.
- Keep a close watch when it's baking, you don't want to bake it too long.
- When storing it in the fridge, keep it covered in an airtight container; otherwise possible odors from the fridge could go inside the dessert.
Use strawberry puree instead of strawberry juice 1:1 for an even more intense strawberry flavor.
For every egg needed in the recipe substitute ¼ cup (62.5g) of apple sauce, mashed banana, or yogurt. The texture and the taste of the cake will be slightly different though.
You can substitute different fruits or use a combination of multiple fruits. Blueberries, raspberries, blackberries, and even peaches would be good options to try. Substitute cup for cup.
Calories: 494kcal | Carbohydrates: 50g | Protein: 5g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 112mg | Potassium: 216mg | Fiber: 1g | Sugar: 30g | Vitamin A: 910IU | Vitamin C: 20.1mg | Calcium: 91mg | Iron: 1.5mg