Celebrate any occasion with this beautiful Strawberry Layer Cake with Whipped Cream Frosting. Featuring soft vanilla cake layers, a naturally flavored strawberry cake layer, homemade strawberry filling, and a light cream cheese whipped frosting, this elegant dessert is bursting with fresh strawberry flavor in every bite. It’s perfect for birthdays, spring gatherings, summer celebrations, or whenever you’re craving a bakery-style homemade cake.
Why You’ll Love This Recipe
- Light, fluffy cake with fresh strawberry flavor.
- Homemade strawberry filling made with real berries.
- Silky whipped cream frosting that’s light and creamy.
- Perfect for birthdays, holidays, and special occasions.
- Beautiful layered presentation.
- Make-ahead friendly.
Ingredients
For the Cake
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup plus 1 tablespoon buttermilk
- 1 tablespoon vanilla extract
- 1 ounce freeze-dried strawberries, finely ground
- 2–3 drops pink gel food coloring (optional)
For the Strawberry Filling
- 3 cups fresh strawberries, chopped
- 1½ tablespoons fresh lemon juice
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
For the Whipped Cream Frosting
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh strawberries
- Freeze-dried strawberry crumbs
- Mint leaves
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and lightly grease them.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry ingredients to the butter mixture and mix until just combined.
- Pour in 1 cup of buttermilk and the vanilla extract, then mix gently.
- Add the remaining flour mixture and stir until no dry streaks remain.
- Divide the batter evenly among three bowls.
- Stir the ground freeze-dried strawberries, remaining tablespoon of buttermilk, and optional pink food coloring into one portion of batter.
- Pour each batter into its prepared cake pan.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pans for 5 minutes before transferring to wire racks to cool completely.
Make the Strawberry Filling
- Blend the strawberries until smooth.
- In a saucepan, combine the strawberry puree, lemon juice, sugar, and flour.
- Cook over medium heat, stirring frequently, until the mixture boils.
- Reduce the heat and simmer for 5 minutes until thickened.
- Cool completely before assembling the cake.
Prepare the Frosting
- Beat the softened cream cheese and powdered sugar until smooth.
- Slowly stream in the cold heavy cream while mixing on low speed.
- Increase the mixer speed to medium-high and whip until stiff peaks form, about 5–7 minutes.
- Fold in the vanilla extract.
Assemble the Cake
- Spread a small amount of frosting onto the cake stand.
- Place one vanilla cake layer on the stand.
- Pipe a thick border of frosting around the edge and fill the center with half of the strawberry filling.
- Add the strawberry cake layer and repeat with frosting and the remaining filling.
- Top with the final vanilla cake layer.
- Apply a thin crumb coat of frosting over the entire cake and refrigerate for 30 minutes.
- Finish frosting the cake with the remaining whipped cream frosting.
- Decorate with fresh strawberries and additional freeze-dried strawberry crumbs if desired.
- Refrigerate until ready to serve. This Strawberry Layer Cake with Whipped Cream Frosting tastes best well chilled.
Tips & Tricks
- Use room-temperature ingredients for a smooth batter.
- Chill the mixing bowl before whipping the cream for better stability.
- Fresh strawberries provide the brightest flavor.
- Cool the strawberry filling completely before layering.
- Refrigerate the cake before slicing for clean layers.
- Decorate just before serving for the freshest appearance.
Details
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Cooling & Chilling Time: 1½ hours
- Total Time: About 3 hours
- Yield: 12–14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
Notes
- Freeze-dried strawberries intensify the strawberry flavor without adding moisture.
- The strawberry filling can be prepared one day ahead.
- Store the cake chilled because of the whipped cream frosting.
- Fresh raspberries make a beautiful garnish alongside strawberries.
- For extra flavor, brush the cake layers lightly with strawberry syrup before assembling.
Nutrition (Approximate Per Serving)
- Calories: 590
- Protein: 6g
- Carbohydrates: 61g
- Fat: 36g
- Fiber: 2g
- Sugar: 44g
- Sodium: 220mg
FAQ
Can I make Strawberry Layer Cake ahead of time?
Yes. Bake the cake layers one day ahead and refrigerate them until assembling.
Can I use frozen strawberries?
Yes. Thaw and drain them well before making the filling.
Can I freeze the cake layers?
Absolutely. Wrap each cooled layer tightly and freeze for up to 2 months.
How do I stabilize whipped cream frosting?
The cream cheese helps stabilize the whipped cream, making it sturdy enough for layering.
How long does the assembled cake last?
Stored in the refrigerator, it stays fresh for up to 3 days.
Storage
Refrigerator: Store covered for up to 3 days.
Freezer: Freeze unfrosted cake layers for up to 2 months.
Serving: Allow the cake to sit at room temperature for about 15 minutes before serving for the best texture.
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Strawberry Layer Cake with Whipped Cream Frosting
Strawberry Layer Cake with Whipped Cream Frosting features soft vanilla cake, homemade strawberry filling, and light whipped cream frosting.Perfect for birthdays, holidays, and spring celebrations.Ready in about 3 hours.
Ingredients
For the Cake
- 1½ cups unsalted butter softened
- 3 cups granulated sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup plus 1 tablespoon buttermilk
- 1 tablespoon vanilla extract
- 1 ounce freeze-dried strawberries finely ground
- 2 –3 drops pink gel food coloring optional
For the Strawberry Filling
- 3 cups fresh strawberries chopped
- 1½ tablespoons fresh lemon juice
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
For the Whipped Cream Frosting
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 3 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh strawberries
- Freeze-dried strawberry crumbs
- Mint leaves
Instructions
Prepare the Cake
- Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and lightly grease them.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry ingredients to the butter mixture and mix until just combined.
- Pour in 1 cup of buttermilk and the vanilla extract, then mix gently.
- Add the remaining flour mixture and stir until no dry streaks remain.
- Divide the batter evenly among three bowls.
- Stir the ground freeze-dried strawberries, remaining tablespoon of buttermilk, and optional pink food coloring into one portion of batter.
- Pour each batter into its prepared cake pan.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pans for 5 minutes before transferring to wire racks to cool completely.
Make the Strawberry Filling
- Blend the strawberries until smooth.
- In a saucepan, combine the strawberry puree, lemon juice, sugar, and flour.
- Cook over medium heat, stirring frequently, until the mixture boils.
- Reduce the heat and simmer for 5 minutes until thickened.
- Cool completely before assembling the cake.
Prepare the Frosting
- Beat the softened cream cheese and powdered sugar until smooth.
- Slowly stream in the cold heavy cream while mixing on low speed.
- Increase the mixer speed to medium-high and whip until stiff peaks form, about 5–7 minutes.
- Fold in the vanilla extract.
Assemble the Cake
- Spread a small amount of frosting onto the cake stand.
- Place one vanilla cake layer on the stand.
- Pipe a thick border of frosting around the edge and fill the center with half of the strawberry filling.
- Add the strawberry cake layer and repeat with frosting and the remaining filling.
- Top with the final vanilla cake layer.
- Apply a thin crumb coat of frosting over the entire cake and refrigerate for 30 minutes.
- Finish frosting the cake with the remaining whipped cream frosting.
- Decorate with fresh strawberries and additional freeze-dried strawberry crumbs if desired.
- Refrigerate until ready to serve. This Strawberry Layer Cake with Whipped Cream Frosting tastes best well chilled.
Notes
- Freeze-dried strawberries intensify the strawberry flavor without adding moisture.
- The strawberry filling can be prepared one day ahead.
- Store the cake chilled because of the whipped cream frosting.
- Fresh raspberries make a beautiful garnish alongside strawberries.
- For extra flavor, brush the cake layers lightly with strawberry syrup before assembling.
Conclusion
This Strawberry Layer Cake with Whipped Cream Frosting combines fluffy vanilla cake, homemade strawberry filling, and light whipped cream frosting into one stunning dessert. Whether you’re celebrating a birthday, holiday, or simply strawberry season, this elegant layer cake is guaranteed to impress with its fresh flavor and beautiful presentation.