Homemade Strawberry Cake Layers (Print-Friendly Version)
Fresh strawberry layers and tangy cream cheese frosting make this cake a delicious, vibrant treat for any celebration.
# List of Ingredients:
→ Strawberry Cake Layers
01 -
400 g fresh strawberries, quartered
02 -
173 g sour cream
03 -
60 ml whole milk
04 -
4 large eggs
05 -
1 tsp vanilla extract
06 -
325 g all-purpose flour
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310 g granulated sugar
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2 tsp baking powder
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0.5 tsp baking soda
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0.5 tsp fine salt
11 -
168 g unsalted butter, at room temperature
12 -
7–9 drops pink food colouring, optional
→ Strawberry Cream Cheese Frosting
13 -
46 g freeze-dried strawberries
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452 g cream cheese, at room temperature
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172 g unsalted butter, at room temperature
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1150 g icing sugar (powdered sugar)
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1 tsp vanilla extract
18 -
Pinch of fine salt
19 -
0.75 cup (approx. 110 g) fresh strawberries, chopped
# How to Prepare:
01 -
Puree 400 g of quartered strawberries using a food processor or blender until smooth. Transfer the puree (approximately 375 ml) to a medium saucepan. Simmer over medium heat, stirring frequently, until reduced to 180 ml, about 20–25 minutes. Pour into a measuring cup, cool to room temperature.
02 -
Preheat oven to 176°C. Line the bases of three 20 cm round cake tins with parchment paper and lightly grease the sides.
03 -
In a large bowl, whisk together the cooled strawberry reduction, sour cream, milk, eggs, and vanilla extract. Reserve 250 ml of this mixture in a separate bowl or jug; retain remaining 375 ml in the original bowl.
04 -
In a stand mixer bowl, combine flour, sugar, baking powder, baking soda, and salt.
05 -
With the mixer on low speed, add room temperature butter in tablespoon-sized pieces. Allow each piece to incorporate before adding the next, until the mixture resembles wet sand.
06 -
Add the larger portion (375 ml) of the strawberry-egg mixture to the dry mixture. Mix on low speed until incorporated, then scrape the sides. Increase speed to medium-high and beat for 45–60 seconds until light and fluffy. Scrape down the bowl.
07 -
With mixer on low, stream in the reserved 250 ml of liquid until fully incorporated. Scrape down the bowl, then mix on medium-high for 10–15 seconds until the batter is cohesive. Add optional pink food colouring, blending until even.
08 -
Divide batter evenly among prepared pans. Bake for 24–26 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs. Remove tins from the oven, cool for 2–3 minutes, then carefully transfer cakes to a rack to cool completely.
09 -
Process freeze-dried strawberries in a food processor until finely ground. Yields slightly over 120 ml strawberry powder. Set aside.
10 -
In a mixer bowl, cream together cream cheese and butter until smooth. Gradually incorporate half of the icing sugar and vanilla. Mix in remaining icing sugar and the prepared strawberry powder. Add a pinch of salt to taste, mixing until fully combined and smooth.
11 -
Carefully level cooled cake layers with a large serrated knife. Place one layer on a serving plate. Spread with approximately 240 ml frosting. Evenly scatter half of the chopped strawberries over frosting and gently press in.
12 -
Add the second cake layer. Cover with another 240 ml frosting and the remaining chopped strawberries. Top with final cake layer.
13 -
Frost the cake's exterior and top with remaining frosting. Use a piping bag with desired tips to apply decorative borders on the top and bottom edge. Garnish with additional strawberries as desired. Chill until ready to serve.
# Additional Information:
01 -
Use ripe, flavourful strawberries for the reduction to maximise the cake’s natural strawberry aroma.
02 -
Cake is best enjoyed within 3–4 days when well covered and refrigerated.
03 -
Fresh strawberries can substitute freeze-dried in the frosting, but may alter texture and colour.