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The Best Homemade Fresh Strawberry Layer Cake Ever

Close-up of a moist slice of pink strawberry cake layered with white frosting and visible strawberry pieces.
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You will bake the most moist strawberry cake from scratch, bursting with real fresh strawberry flavor and topped with a creamy strawberry cream cheese frosting. This is the ultimate spring dessert recipe for any celebration.

Ingredients

Scale
  • 1 cup fresh strawberries, pureed and strained (about 6 ounces)
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup strawberry puree (strained liquid)
  • 1 cup fresh strawberries, finely diced
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/2 cup strawberry puree (strained liquid, for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the milk and the 1/2 cup of strained strawberry puree.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the 1 cup of finely diced fresh strawberries.
  8. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Strawberry Cream Cheese Frosting: In a large bowl, beat the softened butter and softened cream cheese until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  12. Beat in the 1/2 cup of strained strawberry puree and vanilla extract until the frosting is light and creamy. Add more powdered sugar if the frosting is too thin.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  14. Frost the top and sides of the entire cake with the remaining strawberry cream cheese frosting. Garnish with fresh strawberry slices if desired.

Notes

  • For the most intense strawberry flavor, use fresh, ripe strawberries and strain the puree through a fine-mesh sieve to remove excess liquid that can thin your batter and frosting.
  • If you want a pinker cake, you can add 1-2 drops of red food coloring to the batter and frosting.
  • This recipe makes a wonderful two layer strawberry cake, but you can easily adapt it for a 9×13 strawberry sheet cake by increasing the baking time slightly.

Nutrition

Find it online: https://cookincorner.com/strawberry-cake-homemade-fresh-layer-recipe/