Strawberry Layer Cake Recipe

Strawberry Layer Cake Recipe

Ingredients

• For the Cake

• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• ½ cup (120ml) strawberry puree (fresh blended strawberries)

• For the Strawberry Frosting

• 1 cup (226g) unsalted butter, softened
• 4 cups (500g) powdered sugar
• ½ cup (120ml) strawberry puree (reduced slightly for thicker texture)
• 1 tsp vanilla extract
• Pinch of salt
• For Decoration
• Fresh strawberries, halved

Instructions

Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.

Mix in the flour mixture alternately with buttermilk, beginning and ending with flour. Stir in the strawberry puree until combined and the batter turns slightly pink.

Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.

For the frosting, beat butter until creamy. Add powdered sugar gradually, then mix in strawberry puree, vanilla, and salt. Beat until fluffy.

To assemble, place one cake layer on a plate, spread frosting and add sliced strawberries if desired. Place the second layer on top, frost the cake completely, and decorate with piped swirls and halved strawberries.

Chill for 20–30 minutes before slicing for neat layers.