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–+ servings
a white ceramic cake pedestal holding a round strawberry cake frosted with cream cheese frosting and topped with fresh strawberries that have been cut in half.
5 from 17 votes

Strawberry Layer Cake

The most amazing Strawberry Layer Cake is made from scratch with fresh berries and filled and iced with homemade cream cheese frosting.
Author Diana
Servings 12 Servings
Prep Time 1 hour
Cook Time 27 minutes
Assembly 10 minutes
Total Time 1 hour 37 minutes

Equipment

Ingredients

For the Cake

  • 3 cups (500 g) fresh strawberries quartered
  • ¾ cup (188 g) sour cream
  • ¼ cup (60 ml) whole milk
  • 4 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups (300 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 2 teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • ¾ cup (170 g) salted butter at room temperature
  • 9-10 drops pink food color optional

For the Frosting

Instructions

For the Cake

  • Start the strawberry reduction by adding the sliced strawberries into a food processor and pulse until you have about 1 ½ cups puree.
  • 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.
  • Preheat your oven to 350°F (180°C), or 160°C if using a fan oven. and prepare three 8-inch (20 cm) cake pans by spraying generously with non-stick spray and place a round of parchment paper in the bottom of each pan.
  • In a medium bowl, add the sour cream, milk, eggs, vanilla, and cooled puree. Whisk to combine and set aside.
  • In the bowl of a stand mixer equipped with a whisk attachment, add the flour, sugar, baking powder, and baking soda. Whisk to combine.
  • Slowly add the room temperature butter into the dry ingredients 1 tablespoon at a time. Once all the butter is combined, the flour should have a sand-like texture.
  • With the mixer on low speed, slowly pour half of the wet ingredients into the flour mixture. Mix until combined.
  • Add the remaining wet ingredients and mix until just combined. Scrape the sides and bottom of the bowl and mix additionally if needed.
  • Divide the batter evenly between the three prepared cake pans and gently tap on the pans on the counter to release any air bubbles.
  • 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.

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.
  • 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.

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. Smooth evenly. Repeat with the remaining cake layers.
  • 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.
  • 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.
  • Keep refrigerated until ready to serve. Keep leftovers in an airtight container in the refrigerator for up to three days.

Notes

  • Avoid Over Mixing the Cake Batter: An overmixed cake can become tough after baking. Mix ingredients until just combined.
  • Make Ahead Option: Bake the cakes, let them cool most of the way, and wrap them individually with plastic wrap. From here you can store them in the fridge for up to 3 days before stacking and decorating the cake. The cakes can also be frozen this way for up to 3 months.
  • 8-inch cake pans: For the most beautiful layer cakes, straight-sided pans will give you the best results. 

Nutrition

Calories: 985kcal | Carbohydrates: 151g | Protein: 8g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 472mg | Potassium: 259mg | Fiber: 1g | Sugar: 127g | Vitamin A: 1409IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/strawberry-layer-cake/