Simple Strawberry Layer Cake

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The most challenging aspect of adding strawberries to a cake is their high water content and rather mild flavor. To achieve the full flavor, a lot of fresh strawberries are needed, which results for a stodgy cake. Additionally, baking causes them to lose some of their flavor.

Make It Ahead

If you’re preparing for a party or a birthday, you can make the cakes ahead of time. Let them cool completely before wrapping tightly in plastic wrap. Store in the fridge for up to three days or also wrap in aluminum foil and freeze for up to a month. 

You can also make the whole cake up to a day ahead of time. Cover and store in the fridge, then let warm up slightly on the counter for 30 minutes to an hour before serving.

One really nice thing about this strawberry cake is you can make it all year long. It gets most of its flavor from jam and freeze-dried strawberries, which capture strawberry flavor in shelf-stable form. I’ll be making it for my February birthday next go-around.

slice of strawberry cake on a small plate

Easy Strawberry Layer Cake

Prep Time30 mins

Cook Time40 mins

Cool Time60 mins

Total Time2 hrs 10 mins

Servings10 servings

Yield1 (2-layer) cake

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Ingredients

For the cake

  • 2 1/2 cups (320g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2/3 cup strawberry jam, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • Red food coloring or gel, as desired, optional

For the frosting

  • 1 cup (22g) freeze-dried strawberries
  • 1 (8-ounce) brick cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups (340g) powdered sugar
  • 1/4 teaspoon salt
  • Up to 3 tablespoons milk, as needed
  • A handful of fresh strawberries, sliced, for decoration

Method

  1. Preheat the oven to 350°F.Grease two 8-inch round cake pans. Line the bottoms with rounds of parchment and lightly grease the paper.two round cake pans lined with parchment paper for strawberry cake recipeSimply Recipes / Mark Beahm
  2. Combine the dry ingredients:To make the cake, sift the flour, baking powder, baking soda, and salt in a medium bowl.bowl of dry ingredients for strawberry cake recipeSimply Recipes / Mark Beahm
  3. Make the cake batter:Add the butter and sugar to the bowl of a stand mixer or a large mixing bowl with a hand mixer. Beat at medium speed until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating until well combined after each addition. Scrape down the sides and bottom of the bowl.Add half of the dry ingredients and mix just until combined. Add the strawberry jam and mix until combined. Mix in the rest of the dry ingredients, scrape down the bowl, then add the sour cream, vanilla, and red food coloring, if using. Mix just until combined and no streaks of flour remain.
    butter sugar mixture after whisked with half of the dry ingredients and jam for strawberry cake recipeSimply Recipes / Mark Beahmstrawberry cake batter in a bowl with a spatula for strawberry cake recipeSimply Recipes / Mark Beahm
  4. Bake:Divide the batter evenly between the prepared baking pans. Gently spread into an even layer.Bake until a tester or toothpick inserted in the center comes out clean, 35 to 45 minutes. Set the pans on a cooling rack and let cool for 10 minutes. Carefully invert the pans on the rack, remove the pans, and peel off the parchment. Let cool completely.
    strawberry cake batter added to the lined round baking pans Simply Recipes / Mark Beahmstrawberry cake resting on cooling rack (not in the baking pans)Simply Recipes / Mark Beahm
  5. Make the strawberry powder:Once the cakes are cool, make the frosting. Add the freeze-dried strawberries to a spice grinder or mini food processor and process until a fine powder forms. Alternatively, place the fruit in a zip-top bag and pound using a rolling pin or similar instrument.
    Simple Tip!Make sure that whatever you use to grind up the freeze-dried strawberries is completely dry.
    ground freeze dried strawberries for strawberry cake recipeSimply Recipes / Mark Beahm
  6. Make the frosting:Add the cream cheese and butter to the bowl of a stand mixer or a large mixing bowl. Beat with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Add the powdered sugar, strawberry powder, and salt and beat on low speed until combined, then increase the speed to medium. Beat until creamy. If the mixture is too thick for your liking, add milk, a teaspoon or two at a time, and beat each time, until the desired consistency is reached. The frosting should be creamy and spreadable.
    cream cheese and butter whisked together for strawberry cake icing recipeSimply Recipes / Mark Beahmbowl of strawberry icing for strawberry cake recipeSimply Recipes / Mark Beahm
  7. Decorate the cake:If your cakes are domed on top, use a serrated knife to trim off the top of the dome so the cakes are mostly flat. Place one cake on a plate and top with just under 1/3 of the frosting. Spread into an even layer, reaching the edges of the cake.Top with the second cake layer and top with just under another 1/3 of the frosting. Spread into an even layer. Use the remaining frosting to frost the sides of the cake. Top with the sliced strawberries and serve.Store any leftover cake tightly covered in the fridge for up to 5 days. If you’re not serving the cake right away, you can store it in the fridge, uncovered, for up to 2 hours.Love the recipe? Leave us stars and a comment below!
    strawberry cake domed tops cut off for strawberry cake recipeSimply Recipes / Mark Beahmstrawberry cake layer on a plate with some icing added spread on top for strawberry cake recipeSimply Recipes / Mark Beahmhalved strawberries added to strawberry cake
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