Strawberry Layer Cake (made with fresh strawberries)

strawberry layer cake decorated with flowers and fruit on a cake plate with a quarter missing

5 from 4 votes

Strawberry Layer Cake (made with fresh strawberries)

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.

Prep Time45

Cook Time18

Chill4

Total Time5 3

Course: Dessert

Cuisine: American

Servings: servings

Calories: 494kcal

Author: Sabine

Ingredients

batter

3 cups all-purpose flour, spooned and leveled
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, room temperature
½ cup mild vegetable or canola oil
1 ¾ cups granulated white sugar
3 large eggs
2 teaspoon vanilla extract
¾ cup milk
¾ cup strawberry juice

frosting

3 cups heavy cream, cold
¾ cup powdered sugar, sifted
3-4 cups chopped strawberries

US Customary - Metric

Instructions

cake

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.

frosting

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.

assembling

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.

Video

Notes

* If you want to have additional strawberries in the cake layers, then fold in 1 cup strawberries (144g) tossed in 2 tablespoon flour (17g), at this point.

Nutrition