Best Strawberry Layer Cake Recipe

Looking for a delicious strawberry layer cake? You going to love this amazing made from scratch strawberry cake recipe that is easy to make and is packed with delicious flavor.

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Best Strawberry Layer Cake Recipe

Can I freeze this best strawberry cake for later?

Whether you are making this strawberry cake to use later, or you have too much cake that will go stale before you have a chance to eat it, you can freeze the cake. I like to cut the cake into slices before freezing it. This lets me take a slice or two out at a time.

If you have frosted this cake before freezing, you will want to let the cake freeze before wrapping it in plastic.

This keeps the plastic from sticking to the plastic. When you are ready to thaw the cake, remove the plastic wrap before thawing.

Can I use fresh strawberries in this easy strawberry cake?

When you are making this easy strawberry cake, you can switch the frozen strawberries for fresh strawberries. I like to use frozen strawberries because I can always keep them on hand and I find that unless the strawberries are on sale, the frozen strawberries are a better price.

Ingredients for strawberry cake recipe

• frozen whole strawberries
• whole milk
• egg
• vanilla extract
• cake flour
• granulated sugar
• baking powder
• salt
• unsalted butter
• confectioners’ sugar
• cream cheese
• salt
• fresh strawberries

How to make strawberry cream cheesecake icing

Step 1. Using a stand mixer, beat together butter and sugar together on low for about 30 seconds. Then, beat it on high for about 2 minutes. Add cream cheese, one piece at a time, and beat for about a minute until combined well.

Step 2. Add strawberry and mix together for about 30 seconds.

Step 3. Store in the refrigerator until you are ready to use.

How to make a strawberry layer cake

Step 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round baking pans line bottoms of pan with parchment, grease parchment and flour.

Step 2. Transfer strawberries to a large bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan and press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.

Step 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.

Step 4. Pour into prepared pans and smooth tops with rubber spatula and bake until toothpick inserted in center comes out clean, about 20 to 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, discarding parchment, about 2 hours. Once cool, use a long, serrated knife to level the cakes and cut off any dome or excess off your cake.

To assemble cakes

Step 1. Pat strawberries dry with paper towels. Spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in an even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of the cake.

Step 2. Garnish with strawberries.

Step 3. Cover and refrigerate until ready to serve, up to 2 days.

Step 4. Bring to room temperature before serving.

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Strawberry Dream Layer Cake

Looking for a delicious strawberry layer cake? You going to love this amazing made from scratch strawberry cake recipe that is easy to make and is packed with delicious flavor.

4.41 from 5 votes

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Ingredients 

• 10 ounces frozen whole strawberries, 2 cups
• 3/4 cup whole milk, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups 9 ounces cake flour
• 1 3/4 cups 12 1/4 ounces granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened

For the Frosting:

• 10 tablespoons unsalted butter, softened
• 2 1/4 cups 9 ounces confectioners' sugar
• 12 ounces cream cheese, cut into 12 pieces and softened
• pinch salt
• 1 cup fresh strawberries, sliced thin plus extra for top of cake
• 10 ounces frozen whole strawberries, 2 cups
• 3/4 cup whole milk, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups 9 ounces cake flour
• 1 3/4 cups 12 1/4 ounces granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened
• 10 tablespoons unsalted butter, softened
• 2 1/4 cups 9 ounces confectioners' sugar
• 12 ounces cream cheese, cut into 12 pieces and softened
• pinch salt
• 1 cup fresh strawberries, sliced thin plus extra for top of cake

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Instructions

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round baking pans line bottoms of pan with parchment, grease parchment and flour.
• Transfer strawberries to a large bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan and press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
• Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
• Pour into prepared pans and smooth tops with rubber spatula and bake until toothpick inserted in center comes out clean, about 20 to 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, discarding parchment, about 2 hours. Once cool, use a long, serrated knife to level the cakes and cut off any dome or excess off your cake.
• To make the Frosting: Using a stand mixer fitted with paddle attachment, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use.
• To assemble cakes, pat strawberries dry with paper towels. Spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with strawberries. Cover and refrigerate until ready to serve, up to 2 days. Bring to room temperature before serving.

Notes

Source: Cook's Country, Strawberry Dream Cake, June/July 2011

Author: Laura

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