The Ultimate Fresh Strawberry Layer Cake

Let the vibrant flavor of seasonal strawberries shine in this stunningly beautiful cake. When fresh strawberries are at their sweetest and most plentiful, this dessert becomes a true summertime showstopper, perfect for celebrations or a simple, elegant treat. Our recipe guides you through creating tender vanilla cake layers, a light and fluffy whipped cream frosting, and a generous filling of juicy, fresh berries for a dessert that looks as incredible as it tastes.

Ingredients

For the Vanilla Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 1 ¾ cups granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 ¼ cups whole milk, at room temperature

For the Strawberry Filling & Whipped Cream Frosting:

• 3 cups heavy whipping cream, cold
• ¾ cup powdered sugar, sifted
• 1 ½ teaspoons pure vanilla extract
• 1 lb (about 3 cups) fresh strawberries, hulled and sliced, plus more for garnish

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra protection, line the bottoms with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
6. Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool Completely: Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy frosting.
8. Make the Whipped Cream: While the cakes cool, prepare the frosting. In a large, chilled bowl, use a hand mixer or stand mixer with the whisk attachment to beat the cold heavy cream, sifted powdered sugar, and vanilla on medium-high speed until stiff peaks form. Be careful not to overbeat.
9. Assemble the Cake: Place one cooled cake layer on your serving plate or cake stand. Spread about one-third of the whipped cream evenly over the top. Arrange a single layer of sliced strawberries over the cream.
10. Add the Second Layer: Gently place the second cake layer on top. Cover the top and sides of the entire cake with the remaining whipped cream frosting, creating a smooth or textured finish as you desire.



11. Garnish and Chill: Decorate the top of the cake with whole or halved fresh strawberries. For the best flavor and texture, chill the cake in the refrigerator for at least 1 hour before slicing and serving. This helps the layers set beautifully.

Nutrition Information

Estimated values per serving (1 of 12 slices). Actual values may vary.