Strawberry Layer Cake

This strawberry layer cake is light, delicate, and layered with sweet fresh berries and whipped cream frosting. It’s perfect for spring gatherings, summer birthdays, or any time you want a cake that feels special but isn’t overly heavy. The cake is made with sifted cake flour for a tender crumb and filled with peak-season strawberries. Finished with whipped cream stabilized with a touch of gelatin, it’s beautiful, simple, and classic.

Ingredients

For the Cake:

• 1½ cups cake flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk
• 3 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 3 large eggs
• 1¼ cups sugar
• Zest of half a lemon
• 2 pints fresh strawberries

For the Whipped Cream Frosting:

• 1 teaspoon gelatin
• 2 cups heavy cream
• ½ cup confectioners’ sugar
• 2 teaspoons vanilla extract

Instructions

1. Prep the Cake Pans

Grease and line two 9-inch cake pans with parchment paper cut to fit. Grease the parchment paper as well. Preheat the oven to 350°F.

2. Mix the Dry Ingredients

In a large bowl, sift the flour, baking powder, and salt. Sift three or four times to ensure a fine, even mix.

3. Heat the Milk Mixture

In a small saucepan over medium-high heat, bring the milk and butter to a boil. Immediately remove from heat and let sit for 5 minutes. Stir in the vanilla.

4. Beat the Eggs and Sugar

In the bowl of a stand mixer, beat the eggs and sugar together until doubled in volume. With the mixer on low, slowly pour the warm milk mixture down the side of the bowl. Stir in the lemon zest.

5. Combine

Remove the bowl from the mixer and fold in the flour mixture until just combined.

6. Bake

Divide the batter evenly between the prepared pans and bake for 15 minutes, or until golden, a toothpick inserted in the center comes out clean, and the tops spring back when gently pressed.

Cool on wire racks for 10 minutes. Run a sharp knife around the edges, turn out the cakes, and remove the parchment paper. Let cool completely.

7. Make the Whipped Cream Frosting

Sprinkle the gelatin over ¼ cup of the heavy cream in a double boiler and let sit for 5 minutes. Place over simmering water and whisk until the gelatin dissolves. Let cool slightly.

In a stand mixer, whip the remaining cream. Gradually add the confectioners’ sugar and vanilla and whip until soft peaks form. Gently fold in the cooled gelatin mixture.

8. Prepare the Strawberries

Reserve a few whole berries for garnish. Hull and thinly slice the rest.

9. Assemble the Cake

Place one cake layer on a serving plate. Spread half the whipped cream on top and layer with sliced strawberries. Gently place the second cake layer on top and finish with the remaining whipped cream.

Garnish with the reserved whole strawberries.

Need a quicker solution but still have a sweet tooth? Check out this Strawberry Pound Cake.

Storage

• Fridge: Store in the refrigerator for up to 2 days.
• Freezer: This cake is best enjoyed fresh. We don’t recommend freezing.

Strawberry Layer Cake

This strawberry layer cake is a seasonal favorite—simple to make but with showstopper results. The airy layers and fresh fruit make it feel light and celebratory. Perfect for anyone who prefers whipped cream over heavy frosting.

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Author: Kita

Ingredients

• ▢ 1 1/2 cups cake flour
• ▢ 1 1/2 teas baking powder
• ▢ 1/2 teas salt
• ▢ 3/4 cup milk
• ▢ 3 tbs unsalted butter
• ▢ 1 tbs vanilla extract
• ▢ 3 large eggs
• ▢ 1 1/4 cups sugar
• ▢ zest of half of a lemon
• ▢ 2 pints fresh strawberries

For the Whipped Cream Frosting:

• ▢ 1 teas gelatin
• ▢ 2 cups heavy cream
• ▢ 1/2 cup confectioners’ sugar
• ▢ 2 teas vanilla extract

Instructions

• Grease and line 2 9″ cake pans with parchment paper cut to fit. Grease the parchment paper as well. Preheat the oven to 350 degrees F.
• In a large bowl, sift the flour, baking powder, and salt. Sift three of 4 times to make sure all the flour is broken up and very fine.
• In a saucepan over medium-high heat, bring the milk and butter to a boil. Immediately remove from heat and let sit for 5 minutes. Stir in the vanilla.
• In the bowl of your mixer, beat the eggs and sugar until they are have doubled in volume. With the mixer on low slowly pour the warm milk mixture down the side of the bowl. Stir in the lemon zest.
• Remove the bowl from the mixer and fold in the flour mixture.
• Divide the batter between the two prepared pans and bake for 15 minutes. The cakes are done when they are golden, a toothpick comes out clean and they spring back when gently pressed. Remove from oven and set on wire racks. Run a sharp knife around the edges and allow to cool for 10 minutes. Turn out from pans and remove the parchment paper before allowing to cool completely.
• Meanwhile, make the whipped cream frosting. Sprinkle the gelatin over 1/4 cup of the heavy cream in the bowl of a double boiler and allow to sit for 5 minutes. Place the bowl over simmering water and whisk until the gelatin has dissolved. Allow to cool a few minutes before proceeding.
• Whip the remaining cream in the bowl of your stand mixer. Sprinkle in the confectioners sugar and vanilla and whip until soft peaks form. Gently fold in the gelatin mixture.
• Set aside some pretty strawberries for the topping/ Remove the tops of the remaining strawberries and slice them thin.
• When ready to assemble, layer half of the whipped cream over a single layer and arrange the strawberries over top. Press the second cake over top gently to secure. Top with the remaining whipped cream.
• Top with the pretty strawberries and serve.

Notes

Food Network

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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