This Strawberry Layer Cake isn’t just gorgeous, it’s delicious, too! Perfect for any spring or summer occasion, this unforgettable strawberry cake is sure to impress and delight everyone who enjoys a slice.
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Best Strawberry Cake Recipe
Layer cakes are always impressive. While bringing a cake of any sort to the party is sure to make everyone happy, there’s something about a layer cake that always gets a nice chorus of “oohs” and “ahhs!”
As impressive as a layer cake is, though, they’re fairly simple to make! That’s why I always fall back on this simple strawberry layer cake recipe when I’m wanting to whip up an easy crowd pleaser for a spring or summertime event.
Between the cake itself, the strawberry compote, and the cream cheese frosting, it’s difficult to say which part of this layered dessert I love the most. It’s homemade through and through, and you can taste the love that goes into it with each bite – also making it perfect for Valentine’s Day!
Why you’ll love this Strawberry Layer Cake recipe
- Photogenic: Let’s be real – if you make a perfect layer cake complete with homemade compote, there’s no way you’re not snapping a picture of it! This cake is pretty and oh-so brag worthy.
- Strawberry flavored: If made in the spring and summer, as intended, this strawberry layer cake is used with the ripest, freshest strawberries! It tastes so incredible as it’s made with all natural flavors and no artificial ones.
- Simple: Although this layered cake has quite a few steps to get it just right, it’s much easier to whip up than you may think! Impress yourself and others by following the simple steps and create a masterpiece.
How to make Strawberry Cake from scratch
**This is an abbreviated list. Be sure to see the recipe card below for full instructions and details.
- Prepare your kitchen by preheating the oven to 350°F and preparing the cake pans.
- Make the strawberry puree by blending the berries.
- Combine the flour, baking powder, baking soda and salt.
- In another bowl, whisk the sugar, puree, yogurt, vegetable oil, and eggs.
- Combine the wet and dry mixtures.
- Divide the batter between 3 cake pans and bake.
- While that’s baking, start making the compote by adding all of the ingredients to a saucepan.
- Simmer.
- Once the compote has a syrupy consistency, pour it into a bowl to cool.
- Cool the baked cakes.
- Make the cream cheese frosting by whisking all of the ingredients together in an electric mixer.
- Fill a piping bag with the frosting.
- Assemble the cake layers.
- Once frosted, pour the remaining compote on top of the cake.
- Complete the frosting process by adding swirls.
- Slice, serve, and enjoy!
How long will this strawberry layer cake stay fresh?
In an airtight container at room temperature, this homemade cake will stay fresh for up to 4 days.
Can I use frozen strawberries?
I recommend using fresh strawberries, not frozen ones. When making both the puree and the compote, it’s important to use fresh berries as they always yield the best results in terms of both flavor and consistency.
Can I add strawberry flavor to the frosting?
While I like the combination of strawberry flavor with the vanilla cream cheese frosting, I get that sometimes, you just need even more strawberry!
If you’d like to add more berry flavor to your cake, I recommend doing it lightly with just a teaspoon or two of pure strawberry extract. That way, it’s a hint of strawberry that doesn’t totally overwhelm you.
And if you do that, be sure to also toss a little red food coloring in the icing to to give it a nice strawberry hue.
Recipe Tips and Tricks
- Always make sure the cake layers are totally cool before frosting them! This frosting WILL melt if the cake is still warm.
- When choosing a yogurt for the cake batter, pick one that’s plain and doesn’t have any additional flavors.
- Use the compote recipe in this post for any other berry of your choice – it works with just about everything!
This delightfully sweet strawberry layer cake is delicious, gorgeous, and perfect for spring and summer!
More strawberry recipes we love
- Fresh Strawberry Pound Cake
- Chocolate Covered Strawberry Cupcakes
- Strawberry Chocolate Hot Cocoa Bombs
- Strawberry Jello Pie
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Strawberry Layer Cake Recipe
Ingredients
For the Cake:
- 2 ¾ cups flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 ¼ tsp salt
- 2 cups sugar
- 1 cup strawberry puree
- ½ cup yogurt
- ½ cup vegetable oil
- 3 eggs
For the Strawberry Compote:
- 4 cups chopped strawberries
- 1 cup sugar
- 2 Tbs lime juice
- ½ tsp salt
For the Frosting:
- 12 oz cold cream cheese
- ½ cup butter room temp
- ¾ tsp vanilla
- ½ tsp salt
Instructions
- Preheat the oven to 350 F. Line 3-9” pans with parchment paper and spray them with baking spray.
- To make the strawberry puree, simply blend chopped strawberries in the blend until smooth.
- In a medium size bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, whisk together the sugar, strawberry puree, yogurt, vegetable oil, and eggs. Add in the flour mixture and whisk just until combined.
- Evenly divide the batter between three baking pans and place into the preheated oven to bake for 25-28 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- While the cakes are baking make the strawberry compote. Add all of the ingredients to a medium saucepan over medium low heat and allow to simmer for 8-10 minutes. Be sure to stir it constantly to avoid burning or scorching it. The strawberries should cook down and the sauce will turn into a sort of syrup. Once the compote is cooked, pour into a bowl to cool.
- Once the cakes are baked, remove from the oven and place them onto a cooling rack to cool.
- While the cakes are cooling, make the cream cheese frosting by placing all of the ingredients into the bowl of a stand mixer fitted with a whisk or paddle attachment. Whisk on low for a minute to allow the powdered sugar to incorporate. Increase to high speed and let whip for at least 4 minutes to create a smooth frosting. Fill a piping bag fitted with a tip with ⅓ c of frosting.
- Once the cakes are cooled, place one layer onto a plate or cake stand. Pipe a circle of frosting onto the edge of the cake to contain the strawberry compote. Spoon ⅓-½ c of compote into the middle of the frosting ring and spread out. Top with a second layer of cake and repeat the frosting ring and compote steps before topping with the last layer of cake.
- Spread a thin layer of frosting onto the top and sides of the cake. Pour the remaining compote onto the top of the cake and allow the syrup to run down the sides of the cake. Spoon the remaining frosting into the piping bag and pipe little swirls onto the top edge of the cake in a circle formation.
- Once frosted, slice and serve!
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