Description
This Strawberry Layer Cake features three layers of fluffy vanilla cake, filled with a sweet strawberry filling and topped with creamy strawberry buttercream frosting. It’s a perfect dessert for any celebration or a delightful treat to enjoy any day!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (or milk)
- 1 cup fresh strawberries, pureed
- Fresh strawberries, whole and halved
- Edible flowers (optional)
- Sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the three prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
- In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently to coat the strawberries.
- Cook over medium heat for about 5-7 minutes until the strawberries release their juices, stirring occasionally.
- In a small bowl, mix the cornstarch and water until smooth. Add this to the strawberry mixture and cook for an additional 2-3 minutes until thickened. Remove from heat and let cool completely.
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2-3 minutes.
- Gradually add the powdered sugar, mixing on low speed until combined. Increase the speed to medium and beat for another 2-3 minutes.
- Add the vanilla extract and 2 tablespoons of heavy cream (or milk). Beat on high speed for about 1 minute until light and fluffy.
Notes
- Ensure all ingredients are at room temperature for the best results.
- You can adjust the consistency of the frosting by adding more heavy cream or milk if needed.
- Decorate the cake with fresh strawberries, edible flowers, or sprinkles for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes