Three Layer Strawberry Cake
Indulge in the luscious charm of this Three Layer Strawberry Cake, a show-stopping dessert that’s as visually stunning as it is delicious. Made with fresh strawberry puree and a hint of vanilla, each bite bursts with fruity flavor and a moist, tender crumb. Accentuated by a rich strawberry buttercream frosting and adorned with fresh strawberries, this cake is the ultimate treat for berry lovers. Perfect for birthdays, holidays, or any special occasion, its vibrant pink layers—enhanced by optional food coloring—add a festive touch to your table. Easy-to-follow instructions make this elegant cake achievable for home bakers, while its impressive layers are sure to delight a crowd. Whether you’re celebrating with friends or relishing a slice solo, this homemade strawberry layer cake is the epitome of sweet perfection!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2.25 cups Granulated sugar
- 4 pieces Eggs, large
- 2 teaspoons Vanilla extract
- 1.25 cups Fresh strawberries, pureed
- 0.75 cups Whole milk
- 3 drops Red food coloring (optional)
- 1 cup Unsalted butter (for frosting), softened
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 3 tablespoons Strawberry jam
- 1 cup Fresh strawberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the strawberry puree until fully incorporated. If desired, add red food coloring to enhance the pink color of the cake.
Divide the batter evenly among the prepared cake pans and smooth out the tops with a spatula.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl until smooth. Gradually add the powdered sugar, 1 cup at a time, until fully combined.
Mix in the heavy cream and strawberry jam, beating until the frosting is light, fluffy, and spreadable.
Once the cakes are completely cool, place the first layer on a serving plate or cake stand. Spread a layer of frosting evenly over the top.
Add the second layer of cake and repeat the frosting. Place the final layer on top and frost the top and sides of the cake.
Decorate the cake with fresh strawberries for garnish. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Slice and serve your beautiful three-layer strawberry cake. Enjoy!
Nutrition Facts
Calories |
9159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.6 g | 549% | |
| Saturated Fat | 261.6 g | 1308% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1840 mg | 613% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 1294.5 g | 471% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 983.1 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 565 mg | 43% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
