Strawberry Layer Cake With Cream Cheese Frosting

The most amazing Strawberry Layer Cake is made from scratch with fresh berries and filled and iced with homemade cream cheese frosting.

Why You Should Try This Recipe:

- Easily and beautifully decorated cake - Homemade cakes are much better than boxed - Perfect for any event

Key Ingredients:

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flour - sugar - milk - strawberries sour cream - butter - vanilla - eggs baking powder - baking soda  food coloring

Key Frosting Ingredients:

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cream cheese - butter  vanilla extract powdered sugar

Let's make it!

This scratch made strawberry cake is simple to make, impressive to look at, and completely delicious.

1

Start the strawberry reduction by adding the sliced strawberries into a food processor.

2

Pulse until you have about 1 ½ cups puree.

3

Add the puree into a medium saucepan and heat over medium-high heat, stirring often, until thickened and reduced by about half. This should take about 20 minutes. Set the reduction aside to cool.

4

While the cooked strawberry puree is cooling, preheat the oven to 350°F (180°C) and line 3 8-inch round cake pans with parchment paper. In the bowl of your stand mixer, combine the flour, sugar, baking powder, and baking soda.

5

Slowly add the softened butter to the dry ingredients, one tablespoon at a time. Once the butter is combined with the flour it should have a sand-like texture.

6

In a separate mixing bowl, combine the cooled strawberry puree with sour cream, milk, eggs, and vanilla. Whisk to combine.

7

With the mixer on low speed, slowly pour half of the wet ingredients into the flour mixture. Mix until combined. Repeat with the remaining wet ingredients, scraping down the sides of the bowl as needed.

8

Divide the batter evenly between the three prepared cake pans and gently tap on the pans on the counter to release any air bubbles.

9

Bake for 25-27 minutes or until a toothpick inserted in the center of each cake comes out clean. Remove the cakes from the oven and allow to cool for five minutes, then flip the cakes onto a wire rack to cool completely.

10

For The Frosting: Prepare the frosting by adding the cream cheese and butter into the bowl of a stand mixer equipped with a paddle attachment. Cream on medium-high speed until soft and fluffy. About 3-4 minutes.

11

Scrape the sides and bottom of the bowl and add half of the powdered sugar. Mix until just combined and smooth. Add the remaining powdered sugar and vanilla extract. Mix until combined and smooth.

12

To Assemble The Cake: Remove the domes off the top of the cake layers if necessary, using a large, serrated knife. Place one layer of cake on a serving tray and top with about 1 cup of frosting.

13

Smooth evenly. Repeat with the remaining cake layers.

14

Once the cakes are stacked, smooth a thin layer of frosting over the entire cake. Place the cake in the refrigerator for 15-20 minutes until the frosting crumb coat slightly sets.

15

Smooth the remaining frosting over the entire cake and smooth. If desired, pipe some frosting around the top border of the cake, and garnish with fresh berries.

16

Keep refrigerated until ready to serve. Keep leftovers in an airtight container in the refrigerator for up to three days.

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