Homemade Fresh Strawberry Layer Cake

Homemade Fresh Strawberry Layer Cake

This ultimate strawberry layer cake features tender pink cake layers bursting with fresh strawberry flavor, a rich strawberry filling, and a creamy strawberry buttercream frosting.

Prep Time & Yield

 * Prep Time: 45 minutes

 * Bake Time: 25–30 minutes

 * Servings: 12–16 slices

Ingredients

Fresh Strawberry Reduction (Cake & Filling):

 * 1 lb (450g) fresh strawberries, hulled and diced

 * 2 tbsp granulated sugar

 * 1 tbsp fresh lemon juice

Strawberry Cake Layers:

 * 2 ½ cups (300g) cake flour

 * 2 tsp baking powder

 * ½ tsp baking soda

 * ½ tsp salt

 * ¾ cup (170g) unsalted butter, softened to room temperature

 * 1 ½ cups (300g) granulated sugar

 * 4 large eggs, room temperature

 * 1 tsp pure vanilla extract

 * ½ tsp almond extract (optional)

 * ½ cup (120ml) buttermilk, room temperature

 * ½ cup strawberry reduction (cooled)

 * 2–3 drops pink food coloring (optional)

Strawberry Cream Cheese Frosting / Buttercream:

 * 1 cup (226g) unsalted butter, softened

 * 8 oz (226g) cream cheese, softened

 * 4–5 cups (500–600g) powdered sugar, sifted

 * ⅓ cup strawberry reduction (cooled) or finely crushed freeze-dried strawberry powder

 * 1 tsp vanilla extract

 * Pinch of salt

Garnish:

 * Fresh whole strawberries

 * Crushed strawberry dust or fine cake crumbs

Instructions

 * Make the Strawberry Reduction:

   * Puree the fresh strawberries in a blender until smooth.

   * Transfer to a saucepan with 2 tbsp sugar and lemon juice over medium heat. Simmer for 15–20 minutes, stirring occasionally, until reduced by half into a thick jam-like sauce.

   * Cool completely before using.

 * Bake the Cake Layers:

   * Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line bottoms with parchment paper).

   * Whisk cake flour, baking powder, baking soda, and salt in a bowl.

   * In a large bowl or stand mixer, beat the butter and sugar on medium-high speed for 3–4 minutes until light and fluffy.

   * Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and almond extract.

   * Set mixer to low speed. Alternately add the dry ingredients and buttermilk in batches, beginning and ending with the flour mixture.

   * Fold in ½ cup of the cooled strawberry reduction (and food coloring if using).

   * Divide batter evenly among prepared pans. Bake for 23–28 minutes, or until a toothpick inserted into the center comes out clean.

   * Cool in pans for 10 minutes, then invert onto wire racks to cool completely.

 * Make the Frosting:

   * Beat the softened butter and cream cheese together on medium-high speed until completely smooth and creamy (2–3 minutes).

   * Gradually add powdered sugar one cup at a time, beating on low speed.

   * Add ⅓ cup of cooled strawberry reduction (or strawberry powder), vanilla extract, and salt. Beat on high speed for another 2 minutes until light and fluffy.

 * Assemble the Cake:

   * Place the first cake layer on a serving plate or cake board.

   * Spread a layer of strawberry frosting over the top. (Optionally spoon extra strawberry reduction or cooked strawberry filling into the center).

   * Stack the second and third cake layers, repeating the frosting layer in between.

   * Cover the top and sides of the cake with the remaining frosting.

 * Decorate & Serve:

   * Sprinkle crushed freeze-dried strawberry crumbs around the top edge or sides for texture.

   * Top center with a fresh whole strawberry with leaves.

   * Chill in the refrigerator for at least 30 minutes before slicing for clean layers.