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.
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 creating a masterpiece.
How to Make Strawberry Cake from scratch
Be sure to see the recipe card below for full ingredients & instructions!
- 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!
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.
If your cakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
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 give it a nice strawberry hue.
A dry cake can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter. Thankfully, even if your cake is a bit dry, the moist frosting and filling can help make up for that!
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!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Strawberry Layer Cake Recipe
Ingredients
For the Cake
- 2¾ cups cake flour 330 grams, see note
- 1½ teaspoons baking powder 6 grams
- 1½ teaspoons baking soda 9 grams
- 1¼ teaspoons kosher salt 4 grams
- 2 cups granulated sugar 400 grams
- 1 cup strawberry puree 232 grams
- ½ cup plain yogurt 114 grams
- ½ cup vegetable oil 100 grams
- 3 large eggs 150 grams
For the Strawberry Compote
- 4 cups chopped strawberries 668 grams
- 1 cup granulated sugar 200 grams
- 2 tablespoons lime juice 28 grams, from 1 lime
- ½ teaspoon kosher salt
For the Frosting
- 12 ounces cream cheese 341 grams, cold (1½ bricks)
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ¾ teaspoon pure vanilla extract 3 grams
- ½ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line 3 9-inch round cake pans with parchment paper and spray them with baking spray. Set aside.
- In a medium-sized 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.2¾ cups cake flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 1¼ teaspoons kosher salt, 2 cups granulated sugar, 1 cup strawberry puree, ½ cup plain yogurt, ½ cup vegetable oil, 3 large eggs
- Evenly divide the batter between the 3 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 compote ingredients to a medium saucepan set 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.4 cups chopped strawberries, 1 cup granulated sugar, 2 tablespoons lime juice, ½ teaspoon kosher salt
- Once the cakes are baked, remove from the oven and place them onto a cooling rack to cool.
- While the cakes and compote are cooling, make the cream cheese frosting by placing all of the frosting 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 cup of frosting.½ cup unsalted butter, ¾ teaspoon pure vanilla extract, ½ teaspoon kosher salt, 12 ounces cream cheese
- 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 cup 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!
Notes
- Cake Flour: If you don’t have cake flour, you can make your own by measuring 1 cup of all-purpose flour, removing 2 tablespoons from the cup, and adding 2 tablespoons of cornstarch. Whisk together and sift well before using.
- 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!
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