Ultimate Strawberry Layer Cake with Whipped Cream Frosting

Is there anything more delightful than a homemade cake? Imagine layers of moist, fluffy cake, generously filled with sweet, juicy strawberries, and enveloped in a cloud of creamy whipped frosting. Well, you don’t have to just imagine it! Today, we’re diving into a recipe for the most amazing strawberry layer cake you’ve ever tasted. This isn’t just a cake; it’s a celebration of summer flavors, perfect for any occasion or simply to brighten up your day. This recipe is not only easy to follow but delivers a stunning dessert that will impress everyone who tries it. And trust me, once you get a taste of this masterpiece, you’ll be making it again and again.

Whether it’s a birthday, a holiday gathering, or just a weekend treat, this strawberry layer cake with whipped cream frosting is guaranteed to be a crowd-pleaser. It’s light, refreshing, and bursting with fresh fruit flavors. Ready to get baking? Let’s jump right in!

Ingredients You’ll Need for Your Strawberry Layer Cake

Before we start, let’s gather all the necessary ingredients. Having everything measured and prepared beforehand will make the baking process much smoother and more enjoyable. Here’s what you’ll need:

• For the cake layers:
  • 3 cups all-purpose flour: The base of our cake, providing structure and lightness. If you are gluten-free, use a 1-1 gluten-free baking flour.
  • 1 ½ cups granulated sugar: Adds sweetness and helps to create a tender crumb.
  • 3 teaspoons baking powder: The leavening agent that helps the cake rise and become fluffy.
  • ½ teaspoon salt: Enhances the flavors of the other ingredients and controls the yeast activity.
  • 1 cup unsalted butter, softened: Adds richness, moisture, and flavor to the cake.
  • 1 cup whole milk: Adds moisture and helps create a tender cake. You can substitute with almond milk or soy milk for a dairy-free option.
  • 2 teaspoons vanilla extract: Enhances the overall flavor profile and adds a warm note.
  • 4 large eggs: Provide structure, richness, and bind all of the ingredients together.
• For the strawberry filling:
  • 2 cups fresh strawberries, hulled and sliced: The star of the filling, bursting with sweet and tart flavors. If you have a ton of berries, try our ultimate mac and cheese recipe which goes well with fresh fruit!
  • ½ cup granulated sugar: Sweetens the strawberry filling and helps release the juices from the strawberries.
  • 2 tablespoons lemon juice: Adds a touch of acidity, balancing the sweetness and enhancing the strawberry flavor.
  • 1 teaspoon cornstarch: Thickens the filling, preventing it from being too runny.
• For the whipped cream frosting:
  • 2 cups heavy cream, chilled: The foundation of our luscious whipped cream frosting.
  • ½ cup powdered sugar: Adds sweetness and helps stabilize the whipped cream.
  • 1 teaspoon vanilla extract: Enhances the flavor of the whipped cream.
• For the topping:
  • 1 cup fresh strawberries, hulled and halved: Adds a fresh and colorful decoration to the cake.

Don’t worry if you’re missing one of the ingredients. For instance, if you’re out of cornstarch, arrowroot powder will do just fine for the filling.

Step-by-Step Directions for a Perfect Strawberry Layer Cake

Now, let’s get to the fun part—the baking! Follow these steps carefully to create a truly amazing strawberry cake. Each step is designed to ensure success, even for beginner bakers. So take a deep breath and let’s get started.

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). While the oven is warming up, grease and flour three 9-inch round cake pans. This step prevents the cake from sticking to the pan and makes it easier to remove after baking. I like to use parchment paper in the bottom of the pans to ensure a clean lift.
2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking helps to aerate the dry ingredients and ensures that the leavening agent (baking powder) is evenly distributed. This is crucial for a light and fluffy cake texture.
3. Cream the Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. You can use a stand mixer or a hand mixer for this step. This process is essential because it incorporates air into the butter, making the cake tender and fluffy. Don’t rush this step—take your time.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The eggs bind the wet and dry ingredients together, while the vanilla adds depth of flavor. If you see some curdling, don’t panic! Keep mixing, and it will come together.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. This alternating method prevents overmixing, which can make your cake tough. Mix until the ingredients are just incorporated; a few lumps are okay.
6. Divide and Bake: Divide the batter evenly among the prepared pans. You can use a kitchen scale for accuracy if you want equal layers. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep a close eye on your cakes during the final minutes.
7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This allows the cakes to firm up slightly, making them easier to handle. Make sure the cakes are completely cool before frosting, otherwise, the frosting will melt and slide right off.
8. Prepare the Strawberry Filling: While the cakes are cooling, prepare the strawberry filling. Combine the sliced strawberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook, stirring occasionally, until the strawberries have softened and the mixture has thickened, about 8-10 minutes. The cornstarch will thicken the juices, and lemon will add a touch of tartness that makes this filling just perfect!
9. Make the Whipped Cream Frosting: To make the whipped cream frosting, beat the chilled heavy cream in a large bowl until soft peaks form. Gradually add powdered sugar and vanilla extract and continue beating until stiff peaks form. Be careful not to overwhip, or it can become grainy. Always ensure that your cream is very cold for the best results.
10. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of the strawberry filling over the cake, then top with a generous layer of whipped cream. Repeat this process with the remaining cake layers, filling, and frosting. Finally, frost the top and sides of the cake with the remaining whipped cream. If you want a smooth finish, use an offset spatula.
11. Decorate and Serve: Decorate the cake with halved fresh strawberries. This final touch makes your cake look as delicious as it tastes. For extra presentation, consider using some edible flowers or a dusting of powdered sugar. Serve immediately, or chill until serving.

And there you have it! Your beautiful, delicious strawberry layer cake is ready. Wasn’t that fun? Now, let’s talk about some expert tips to elevate your cake to the next level.

Expert Tips & Serving Suggestions

Let’s delve into some expert tips that will transform your already delicious strawberry layer cake into a masterpiece. Whether you’re a novice baker or a seasoned pro, these tips will help you achieve bakery-worthy results. We’ll also explore some great serving suggestions and options to make your cake stand out even more.

Advanced Baking Tips

Want your cake to be extra moist? Consider using a simple syrup to brush on the layers after they’ve cooled. This simple syrup can be a mixture of equal parts water and sugar, heated until the sugar dissolves, and then cooled. A few drops of lemon or vanilla extract can also be added. Don’t be shy with the strawberry filling—use it generously to ensure every bite is bursting with flavor. Another trick is to add a thin layer of white chocolate ganache between the cake layers. This not only adds a delicious flavor, but also helps seal in moisture, keeping your cake fresh and decadent. This ganache should be made with a 2:1 ratio of chopped white chocolate to hot heavy cream. Allow it to cool slightly before spreading.

When making whipped cream, always use a chilled bowl and beaters. This helps the cream whip up faster and keeps it stable. If you accidentally overwhip the cream, don’t throw it away. Add a splash of cold heavy cream and gently fold it in until the consistency is smooth again. A little bit of cream cheese can also be added to the frosting to make it a bit more stable, while also adding a slight tangy flavor that complements the sweetness of the berries.

Serving and Pairing Suggestions

This strawberry layer cake with whipped cream frosting pairs perfectly with a variety of beverages. A light iced tea or a refreshing glass of lemonade would be a wonderful choice. For an adult twist, consider a chilled glass of Prosecco or a rosé wine. The bubbles and delicate flavors of the wine will enhance the lightness of the cake. If you’re serving this cake as part of a larger dessert spread, consider including a variety of textures and flavors, like some cherry chocolate chunk cookies.

Storage and Reheating

Leftover cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The whipped cream frosting is best used within a couple of days, as it can begin to weep. If you plan to make this cake ahead of time, you can bake and cool the cake layers and make the filling the day before and store them separately. This allows for quick assembly on the day you plan to serve it. The freshly whipped cream should be made the day you plan to assemble and serve it. While you can also freeze the cake (without the frosting) for longer storage, the quality of the whipped cream might be compromised. If you choose to freeze, wrap the cake layers tightly in plastic wrap, then place them in a freezer-safe bag or container. To thaw, place them in the refrigerator overnight.

Call to Action

Ready to give this delightful recipe a try? I encourage you to whip up this strawberry layer cake and experience the magic for yourself. Don’t be afraid to get creative and add your own personal touch to the recipe! Once you’ve tried it, I’d love to hear about your experiences. Please leave a comment below and share any tips or variations you discovered along the way. Don’t forget to share your baking masterpieces on social media, and tag us—we can’t wait to see them!

Frequently Asked Questions About Strawberry Layer Cake

Let’s address some of the most frequently asked questions about making the perfect strawberry layer cake. We understand that baking can sometimes be tricky, and we’re here to help you every step of the way. So, if you have questions, we have answers!

What is the best way to keep my cake layers from sticking to the pan?

The key is to prep your pans properly. Always grease and flour your cake pans thoroughly. I like to grease the pan with shortening, followed by a layer of flour. After that, line the bottom with a circle of parchment paper that matches the pan size. This creates a secure barrier and ensures that the cake layers release cleanly. When the cake has been removed from the oven, let it sit for about 10 minutes before inverting it onto a cooling rack.

Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries for the filling, but there are a few things to keep in mind. Frozen strawberries will release more liquid than fresh strawberries, so you may need to use a bit more cornstarch to get a thicker consistency. Also, the taste and texture may differ slightly, so if you have the opportunity to use fresh, try that out.

What can I use if I don’t have any lemon juice for the filling?

If you don’t have lemon juice on hand, you can substitute it with lime juice or apple cider vinegar. The acidity helps to balance the sweetness, enhancing the overall flavor profile. Start with half the amount of the lemon juice, and then add more to your preference.

Can I make the cake layers ahead of time?

Absolutely! The cake layers can be baked ahead of time, cooled completely, then wrapped tightly in plastic wrap and stored at room temperature for a day or two or in the freezer for up to 2 months. Just make sure they’re wrapped properly to avoid drying them out or freezer burn. When you’re ready to assemble the cake, allow the layers to come to room temperature first.

My whipped cream frosting is not getting stiff, what am I doing wrong?

Several factors can affect your whipped cream. First, ensure that both the heavy cream and your mixing bowl are chilled. Cold ingredients help the cream whip up faster and keep it stable. Also, be careful not to overwhip it; it will turn grainy. If your cream is not whipping, try adding a tablespoon of powdered sugar. Also, when you are whipping the cream, start with the mixer at a low speed and work your way to a high speed. This will make the cream fluffier.

Can I substitute the granulated sugar with a different sweetener?

Yes, you can substitute granulated sugar with other sweeteners, but the results may vary slightly. For instance, you can use honey or maple syrup, but you may want to reduce the amount and also reduce any other liquid to compensate. If you opt for a sugar substitute, make sure it’s a cup-for-cup equivalent for granulated sugar to ensure proper moisture levels in your cake.

How do I prevent my cake layers from being dry?

To prevent dry cake layers, there are a couple of things you can do. First, make sure you are not overbaking your cakes. Use a toothpick to test for doneness, and remove the cakes from the oven as soon as they are cooked through. Secondly, ensure that you measure the ingredients precisely, paying attention to measurements of dry and wet ingredients. Also, consider using the simple syrup mentioned above for extra moisture. Another tip is to add buttermilk to your cake batter.

What can I use instead of whipped cream frosting?

If you’re looking for alternatives to whipped cream, you can use a buttercream frosting or a cream cheese frosting. Both of these options are incredibly delicious and pair well with the fresh strawberry flavors. You can also try a white chocolate frosting for a richer flavor. Or, if you are opting for dairy free options, try a coconut-based whipped topping.

Can I make this recipe as a sheet cake instead of a layer cake?

Yes, you can! If you don’t want to make a layer cake, you can bake the batter in a 9×13 inch baking dish. The baking time will be slightly different, so keep an eye on the cake. Start checking for doneness after about 30 minutes. Also, you may want to cut the recipe in half to fit in that sized dish. You’ll still get the same delicious cake, just in a different format.

Is there a way to make the frosting less sweet?

If you find the frosting too sweet, you can reduce the amount of powdered sugar. You can start with half of the amount indicated in the recipe, and adjust from there. Also, you can add a tiny amount of salt to the frosting, which will help to balance the sweetness. Additionally, a bit of lemon juice or a tiny bit of cream cheese can also add a hint of tang to balance the sweetness. If you add the cream cheese, do so at room temperature, and slowly incorporate it into the whipped cream.

What are some ways I can add an extra touch of elegance to my cake?

There are several ways to add extra elegance to your cake. You can use edible flowers to add a touch of beauty. A dusting of powdered sugar or cocoa powder also works great. You can also use a stencil over the top of the cake to add a unique touch. Another beautiful idea is to drizzle melted white chocolate over the frosting before adding the fresh strawberries. You can also try a chocolate ganache drip along the edges of the cake. The options are endless, so feel free to explore!

What are other flavor variations I could use with this cake?

This strawberry layer cake is incredibly versatile. For instance, if strawberries are not your favorite, you could try other berries, such as raspberries or blueberries. You could also add citrus zest or spices like cinnamon and nutmeg to the cake batter. When it comes to fillings, consider using other types of fruit compotes, jams, or even chocolate ganache. Be creative, and have fun exploring different flavor profiles!

Conclusion

We’ve come to the end of our strawberry layer cake journey, and I hope you’re as excited as I am to start baking! This recipe is not just about making a dessert; it’s about creating memories. From the fluffy, moist cake layers to the sweet, tart strawberry filling, and the ethereal whipped cream frosting, every component of this recipe works together to create a truly unforgettable experience. It is so incredibly rewarding when you present the finished product to your loved ones! Remember, the most important ingredient is the love and care you put into the process. So, don’t be intimidated; have fun with it and trust your instincts.

I truly believe that baking should be an enjoyable and fulfilling experience. So gather your ingredients, get in your kitchen, and let’s make some baking magic happen. Don’t forget to share your finished product on social media and tag us, or just leave a comment below. We love seeing all the creations and hearing all of your feedback! Happy Baking!