strawberry layer cake

Strawberry Layer Cake Recipe

eggs (room temp, divided)

sugar

all-purpose flour (divided)

heavy whipping cream

oz cream cheese (softened

lbs Fresh strawberries (1 1/2 lbs to

Chocolate chips

Grease and line only the bottom of a 9x13" cake pan with parchment paper (line 2 pans if you have 2). I have found that it's best not to line or grease the sides of the pan or the cake becomes somewhat miss-shaped.

You will bake your cake layers separately so for each biskvit layer: in the bowl of an electric mixer, whisk together 6 eggs and 1 cup sugar on high speed for 10 min. it will be 3-4 times in volume.

Sift in 1 cup all-purpose flour and use a spatula to gently fold it in just until well incorporated and no more clumps of flour remain. Scrape from the bottom of the bowl to make sure there aren't any trapped pockets of flour, but don't overwork the batter or it will deflate.

Transfer to lined baking pan and bake until top is golden and toothpick comes out clean 17-20 min.

(While the first layer is baking, start making your second cake layer repeating steps 1-3 above)

Remove baked cake from the pan by running a thin edged spatula around the sides to loosen it, then let it cool to room temperature before removing the parchment paper.

Baking the Cake Layers: Preheat oven to 350˚F.

Cut strawberries into halves or quarters and place them in the bowl of a food processor; pulse 15 times or until the consistency of a chunky applesauce; set aside.

Strawberry Filling:

Beat together cream cheese and 3/4 cup sugar until smooth (1 min). Add 1 cup heavy whipping cream and beat on high speed until fluffy (2-3 minutes).

Frosting:

Cut each cooled cake layer in half. Place the first layer on your serving dish (this cake is too big and heavy to transfer so put it on the dish you're serving it on)

Spread the first layer with 1/3 of the strawberry puree. Spread a very thin layer of frosting on the second half and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers. So the order from the bottom up is: cake; strawberry; cream; cake; strawberry; cream;cake; strawberries; cream; cake; cream (frost the top and sides with remaining frosting).

Decorate the top with fresh strawberries and chocolate (see chocolate decorating tutorial below)

Assembly:

Fresh Strawberry Cake from scratch! 100% homemade without gelatin. Topped with strawberry cream cheese frosting and bursting with sweet, fresh flavor!

Fresh Strawberry Cake with Strawberry Cream Cheese Frosting

strawberries (divided (fresh,

all-purpose flour

baking powder

salt

whole milk (at room temperature)

vanilla extract

unsalted butter (at room temperature (1 stick))

egg whites (at room temperature)

egg (at room temperature)

unsalted butter (at room temperature)

cream cheese (at room temperature)

sugar (plus additional if you prefer a sweeter or stiffer frosting)

strawberry puree (reserved from cake recipe)

kosher salt

Preheat

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper, then lightly coat with nonstick spray. Set aside.

Pulse

Place the strawberries in a food processor or blender and pulse until pureed. Set 1 tablespoon aside for the frosting, then measure out an additional 1/3 cup for the cake. If you are a little short of 1/3 cup, blend in a few more strawberries as needed.

Whisk

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk, vanilla, and 1/3 cup strawberry puree. Set aside.

Cream

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl), cream the butter on medium-high speed until it is light and fluffy. Slowly add the granulated sugar and continue to beat until fluffy and well combined. Stop the mixer and add the egg whites. Beat on medium, just until incorporated. Add the whole egg and mix again, just until combined.

With the mixer on low, slowly add half the flour mixture and mix just until the flour disappears. Add in all of the strawberry mixture and mix just until combined. Slowly add the remaining flour mixture, scraping down the sides of the bowl with a spatula as needed. Stop mixing as soon as the flour disappears. If you have a bit of flour stuck to the bottom or sides of the bowl, finish stirring it in by hand.

Bake

Pour the batter into your prepared pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean and the top springs back lightly when touched, about 30 to 35 minutes. Place the pan on a cooling rack and let the cake cool in the pan completely. Do not be tempted to frost the cake before it is cool, or the frosting will turn into a big melty mess.

Beat

While the cake cools, prepare the frosting: In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter on medium speed until smooth and fluffy. Beat in the cream cheese, stopping as soon as the two are fully combined. Reduce the mixer speed to low, then gradually add the powdered sugar. Once it all has been added, increase the mixer speed to medium and continue beating until the frosting is smooth. Don’t overbeat it—once it looks nice and creamy and evenly blended, it’s time to stop. Beat in the strawberry puree, salt, and vanilla until evenly combined. If you'd like the frosting stiffer or sweeter, gradually beat in additional powdered sugar until your desired stiffness/sweetness is reached.

Frost

To serve: Transfer the cake from the pan to a serving plate. Tuck strips of waxed or parchment paper underneath the bottom of the cake to keep the plate clean. Spread the frosting generously all over the top of the cake, then down and around the sides. Garnish with fresh berries as desired. Remove the strips of paper and refrigerate until ready to serve. Prior to serving, let the cake stand at room temperature for at least 15 minutes.

https://content.jwplatform.com/videos/MaVjrFKu.mp4

Strawberry Cake

This light and moist vanilla cake is layered with a mixed berry filling and homemade Chantilly cream! Decorated with fresh fruit, this Berry Chantilly Cake is a flavorful twist on the classic vanilla layer cake.

Berry Chantilly Cake

(325 grams) all purpose flour

tsp baking powder

tsp salt

(168 grams) unsalted butter, room temperature

vegetable oil

(310 grams) sugar

tbsp vanilla extract

eggs

(300 milliliters) milk

tbsp (78 grams) sugar

cornstarch

water

lemon juice

(167 grams) chopped strawberries

(148 grams) blueberries

(84 grams) raspberries

oz (283 grams) mascarpone cheese, cool but not cold

oz (283 grams) cream cheese, room temperature

(201 grams) powdered sugar

tsp vanilla extract

berries,

Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.

Combine the flour, baking powder and salt in a medium-sized bowl and set aside.

Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Slowly add the milk and mix until well combined.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

To make the berry filling, combine the sugar, cornstarch, water and lemon juice in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.

Add the berries and stir to coat with the sugar mixture.

Continue to cook until the berries start to soften and let out juice. Use your spatula to mash the berries a bit.

Remove from heat when juices have begun to thicken, after about 3-4 minutes. Pour the mixture into another bowl and refrigerate until cool.

When your cake layers and filling have cooled, it&#8217;s time to build the cake. First, make the whipped cream. Add the mascarpone cheese and cream cheese to a large mixer bowl and whip just until smooth. Don’t over mix or it can thin out your mascarpone cheese and make it watery.

Add a small amount of heavy whipping cream at a time (starting with a few tablespoons and slowly adding more at a time) and mix with your whisk attachment on medium speed to incorporate the cream with the cheeses. Continue adding the cream and mixing until all the cream is added. You want to be sure to do this slowly and in small amounts at a time so that your cream mixture doesn&#8217;t end up lumpy.

Once all is combined, add the powdered sugar and vanilla extract. Turn the speed to high and whip until it reaches stiff peaks.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat. Place the first cake on a serving plate or a cardboard cake round.

Pipe a dam of whipped cream around the outer edge of the cake and fill it with half of the berry filling.

Pipe a layer of whipped cream on top of the berry filling and spread evenly.

Top with the second layer of cake and another layer of berry filling and whipped cream.

Add the final layer of cake on top and frost the cake with the remaining whipped cream. Use any remaining whipped cream to pipe swirls on top of the cake. Finish off the cake with some fresh berries.

Store the cake in the fridge until ready to serve. Cake is best stored in an airtight container and eaten within 2-3 days.

You never fail to amaze me with your spectacular desserts!  Everything I have baked is absolutely delicious.  Thank you for inspiring us to present beautiful works of art which dazzle the eyes and satisfy the cravings.  I can't wait to make this wonderful creation!

I always struggle with how much of the frosting to leave for frosting the outside... either I skimp on the filling and have too much outer frosting or I use too much inside and don’t leave enough to frost... any idea how many cups to leave for outside or for the filling so I balance it correctly? Thanks!

I agree with Suzy-Q!  This is another winner.  Such a fresh, decadent, gorgeous dessert that isn't all that hard to make.  I found the instructions for the Chantilly Cream excellent and easy to follow.  I had never made Chantilly before but was utterly amazed at how well it turned out.  If you enjoy a wonderful cake that isn't quite as sweet as some, this is a fresh, wonderful combination.  Between the sweet and tangy fruit filling and the ultra creamy, yummy cream, it's a win win!  Can't recommend enough.  Great job, Lindsay!

Love love love this frosting recipe! I used it with the sponge of your other berry cake and mascarpone frosting so I am only commenting on the frosting part of this recipe and it’s amazing. I did find it a little tricky because I am not a very good baker but on the second try I feel I nailed it! I whipped the heavy cream first, then I whipped together (very briefly!!) the cheeses. I spooned the cream in like the recipe says but I folded them together before sifting in the sugar and adding the vanilla. I then used my hand held mixer and very very briefly on high whipped it all together.  I found doing it this way kept the cream fluffy and airy. 😊

This sweet and tender Strawberry Cake is a fresher, yummier version of your favorite box mix! The rose-colored cake is beautiful, and it's full of natural strawberry flavor. Layered with a simple cream cheese frosting, this is the cake of my childhood dreams!

Strawberry Cake (Like Box Mix But Better)

(330 grams) quartered strawberries

tsp strawberry extract

(180 milliliters) milk

pink food color

oz (452 grams) cream cheese, room temperature

(280 grams) butter, room temperature

(1380 grams) powdered sugar

To make the strawberry reduction for the cake layers, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/4 cups of puree. Strain it through a fine mesh sieve and you should end up with about 1 cup of puree.

Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1/2 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1/2 cup, add it back to the pan and continue cooking.

When the puree has thickened and reduced, pour into a measuring cup or bowl and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.

To make the cake layers, preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.

Combine the flour, baking powder and salt in a medium sized bowl and set aside.

Add the butter, sugar, oil, strawberry extract and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

Slowly add the milk, strawberry reduction and 8 drops of food color and mix until well combined.

Gently fold in additional food color until you have your desired shade of pink.

To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.

Add about half of the powdered sugar and mix until well combined and smooth.

Add the vanilla extract and mix until well combined.

Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.

Place the first cake on a serving plate or a cardboard cake round.

Spread about 1 cup of frosting evenly on top of the cake,

Add the second layer of cake and another cup of frosting.

Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, run a 9 inch offset spatula around the outside of the cake while turning your turntable. Start with the line at the bottom and work your way to the top.

Pipe shells of frosting on the top edge of the cake and the bottom, then decorate with strawberries, if desired.

😍😍😍😍😍😍😍😍😍😍 absolutely luv it

This moist cake is bursting with natural strawberry flavor! Beautiful Strawberry Cake layers are covered in an irresistible buttercream frosting. No food coloring or artificial flavors. Just a picture perfect summery dessert!

Strawberry Layer Cake

strawberries

unsalted butter, softened

Tablespoons milk

buttermilk, divided

unsalted butter, softened to room temperature

cake flour

Tablespoon baking powder

Being by adding the freeze dried strawberries to...

Being by adding the freeze dried strawberries to a food processor and pulse until fine crumbs. You may have some small bits and pieces, and that is perfectly fine. Set aside. (You should have about 1/2 cup of crumbs).

Preheat oven to 350 degrees F. Grease and...

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper circles. Set aside.

In a small bowl, whisk together the egg...

In a small bowl, whisk together the egg whites with 1/4 cup of the buttermilk. Set aside.

In a medium bowl, combine cake flour with...

In a medium bowl, combine cake flour with baking powder and kosher salt. Whisk together and set aside.

In a large mixing bowl, beat butter with...

In a large mixing bowl, beat butter with granulated sugar and strawberry crumbs. Scrape down sides of bowl as needed and beat for about 2-3 minutes, until fully blended.

Beat in vanilla extract.

Add in the dry ingredients, slowly, just until...

Add in the dry ingredients, slowly, just until combined. SLowly add in the egg mixture, beating until well blended (about 1 minute).

Finaly, beat in the remaining buttermilk.

Pour batter evenly into the prepared cake pans....

Pour batter evenly into the prepared cake pans. Bake for 26-28 minutes until lightly browned and springs back when you touch it.

Remove from oven and cool in pans for...

Remove from oven and cool in pans for 5 minutes. Invert onto parchment paper lined wire racks. Cool completely.

In a food processor, pulse freeze dried strawberries...

In a food processor, pulse freeze dried strawberries until fine crumbs. Set aside.

In a large mixing bowl with whisk attachment,...

In a large mixing bowl with whisk attachment, beat butter for 2-3 minutes until pale in color (scrape down the sides of the bowl as needed).

Add in powdered sugar, milk, vanilla, and strawberry...

Add in powdered sugar, milk, vanilla, and strawberry crumbs.

Beat an additional 2-3 minutes until well blended,...

Beat an additional 2-3 minutes until well blended, and fluffy. Add in more milk if needed to achieve the consistency you want.

To assemble, place one layer of cake on...

To assemble, place one layer of cake on a cake platter. Slide some parchment paper strips under the edges around the cake to keep the platter clean.

Spread about 1 1/2 cups of frosting on...

Spread about 1 1/2 cups of frosting on top of cake. Add second layer of cake.

Spread remaining frosting on top and sides of...

Spread remaining frosting on top and sides of cake using an offset spatula. Once cake is frosted, remove strips of parchment paper.

This Strawberries and Cream Cheesecake Cake is perfect in every way! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is no joke.

Strawberries and Cream Cheesecake Cake

oz (678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream

eggs, room temperature

(173 grams) sour cream

tbsp strawberry extract

tsp (18 grams) baking powder

(120 milliliters) milk

(120 milliliters) strawberry puree

(452 grams) cream cheese, room temperature

(144 grams) powdered sugar

6-10 strawberries, sliced

strawberries,

Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In

a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
3. A

d the sour cream, and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
5. P

ur the cheesecake batter into the lined cake pan.
6. P

ace the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
7. T

rn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
8. Cra

k oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
9. Rem

ve cheesecake from oven and chill until firm, 5-6 hours.
10. 

rong>To make the cake layers, preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
11. In a l

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