Celebrate any special occasion with this beautiful Strawberry Layer Cake with Whipped Cream Frosting. Featuring soft vanilla cake layers, a naturally flavored strawberry cake layer, homemade strawberry filling, and a light, fluffy whipped cream frosting, this elegant dessert is bursting with fresh strawberry flavor in every bite. It’s perfect for birthdays, holidays, baby showers, or spring and summer gatherings.
Why You’ll Love This Recipe
- Soft, moist, bakery-style cake layers.
- Fresh homemade strawberry filling.
- Light and airy whipped cream frosting.
- Beautiful pink cake layer made with freeze-dried strawberries.
- Perfect for birthdays and celebrations.
- Fresh strawberry flavor in every bite.
- Stunning centerpiece for any dessert table.
Ingredients
For the Cake
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup plus 1 tablespoon buttermilk
- 1 tablespoon vanilla extract
- 1 ounce freeze-dried strawberries, ground into a powder
- 2–3 drops pink gel food coloring (optional)
Strawberry Filling
- 3 cups chopped fresh strawberries
- 1½ tablespoons lemon juice
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
Whipped Cream Frosting
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh strawberries
- Freeze-dried strawberry crumbs
- Fresh mint leaves
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry ingredients to the butter mixture and mix just until combined.
- Mix in the buttermilk and vanilla extract.
- Add the remaining dry ingredients and mix until smooth.
- Divide the batter evenly into three bowls. Stir the freeze-dried strawberry powder, extra tablespoon of buttermilk, and optional pink food coloring into one portion.
- Transfer each batter to a prepared cake pan.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Strawberry Filling
- Blend the strawberries until smooth.
- Combine the strawberry puree, lemon juice, sugar, and flour in a saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Simmer for 5 minutes, then cool completely.
Prepare the Whipped Cream Frosting
- Beat the softened cream cheese and powdered sugar until smooth.
- Slowly pour in the cold heavy cream while mixing on low speed.
- Increase to medium-high speed and whip until stiff peaks form.
- Fold in the vanilla extract.
Assemble the Cake
- Spread a small amount of frosting on a cake stand.
- Place one vanilla cake layer on top.
- Pipe a border of frosting around the edge and spread half of the strawberry filling in the center.
- Repeat with the strawberry cake layer.
- Top with the final vanilla cake layer.
- Apply a thin crumb coat of frosting and refrigerate for 30 minutes.
- Cover the cake completely with the remaining whipped cream frosting.
- Decorate the Strawberry Layer Cake with Whipped Cream Frosting with fresh strawberries and freeze-dried strawberry crumbs before serving.
Tips & Tricks
- Use room-temperature ingredients for a smoother batter.
- Chill the mixing bowl before whipping the cream for better stability.
- Don’t overmix the cake batter to keep the layers tender.
- Cool the strawberry filling completely before assembling the cake.
- Refrigerate the cake until ready to serve for the cleanest slices.
- Freeze the cake layers ahead of time to make assembly easier.
Details
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
Notes
- Freeze-dried strawberries provide concentrated strawberry flavor without adding extra moisture.
- Full-fat cream cheese helps stabilize the whipped frosting.
- Fresh strawberries are recommended for the filling.
- Decorate just before serving for the freshest appearance.
Nutrition (Approximate Per Serving)
- Calories: 640
- Protein: 7 g
- Carbohydrates: 58 g
- Fat: 42 g
- Saturated Fat: 26 g
- Fiber: 2 g
- Sugar: 43 g
- Sodium: 250 mg
FAQ
Can I make this cake ahead of time?
Yes. Bake the cake layers one day ahead and store them tightly wrapped. Assemble the cake the day you plan to serve it.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best texture, but frozen strawberries can be thawed and drained before making the filling.
How do I keep whipped cream frosting stable?
The cream cheese helps stabilize the whipped cream, allowing it to hold its shape much longer.
Can I freeze the cake?
The unfrosted cake layers freeze well for up to 3 months. Whipped cream frosting is best made fresh.
Can I use all vanilla cake layers?
Absolutely. The strawberry layer adds color and flavor, but the recipe works perfectly with three vanilla layers if preferred.
Storage
Store the finished cake covered in the refrigerator.
- Refrigerator: Up to 4 days.
- Freezer: Freeze unfrosted cake layers for up to 3 months.
- Serving Tip: Let the cake sit at room temperature for about 15 minutes before serving for the best texture.
Similar Recipes
Strawberry Layer Cake with Whipped Cream Frosting
Strawberry Layer Cake with Whipped Cream Frosting features moist vanilla cake, a strawberry cake layer, homemade strawberry filling, and light whipped cream frosting. Perfect for birthdays, holidays, and special occasions.
Ingredients
For the Cake
- 1½ cups unsalted butter softened
- 3 cups granulated sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup plus 1 tablespoon buttermilk
- 1 tablespoon vanilla extract
- 1 ounce freeze-dried strawberries ground into a powder
- 2 –3 drops pink gel food coloring optional
Strawberry Filling
- 3 cups chopped fresh strawberries
- 1½ tablespoons lemon juice
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
Whipped Cream Frosting
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 3 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh strawberries
- Freeze-dried strawberry crumbs
- Fresh mint leaves
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry ingredients to the butter mixture and mix just until combined.
- Mix in the buttermilk and vanilla extract.
- Add the remaining dry ingredients and mix until smooth.
- Divide the batter evenly into three bowls. Stir the freeze-dried strawberry powder, extra tablespoon of buttermilk, and optional pink food coloring into one portion.
- Transfer each batter to a prepared cake pan.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Strawberry Filling
- Blend the strawberries until smooth.
- Combine the strawberry puree, lemon juice, sugar, and flour in a saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Simmer for 5 minutes, then cool completely.
Prepare the Whipped Cream Frosting
- Beat the softened cream cheese and powdered sugar until smooth.
- Slowly pour in the cold heavy cream while mixing on low speed.
- Increase to medium-high speed and whip until stiff peaks form.
- Fold in the vanilla extract.
Assemble the Cake
- Spread a small amount of frosting on a cake stand.
- Place one vanilla cake layer on top.
- Pipe a border of frosting around the edge and spread half of the strawberry filling in the center.
- Repeat with the strawberry cake layer.
- Top with the final vanilla cake layer.
- Apply a thin crumb coat of frosting and refrigerate for 30 minutes.
- Cover the cake completely with the remaining whipped cream frosting.
- Decorate the Strawberry Layer Cake with Whipped Cream Frosting with fresh strawberries and freeze-dried strawberry crumbs before serving.
Notes
- Freeze-dried strawberries provide concentrated strawberry flavor without adding extra moisture.
- Full-fat cream cheese helps stabilize the whipped frosting.
- Fresh strawberries are recommended for the filling.
- Decorate just before serving for the freshest appearance
Conclusion
This Strawberry Layer Cake with Whipped Cream Frosting is an elegant dessert that’s as beautiful as it is delicious. With moist cake layers, homemade strawberry filling, and fluffy whipped cream frosting, it’s the perfect centerpiece for birthdays, holidays, weddings, and spring or summer celebrations. Every slice is light, fresh, and packed with irresistible strawberry flavor.