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This Strawberry Layer Cake is a triple-threat of natural flavor, using fresh reduction and freeze-dried powder to achieve a deep strawberry taste without artificial extracts. This recipe moves away from the artificial "box mix" flavor and embraces the power of real fruit. By combining a velvety strawberry sponge, made with pureed berries and finely ground freeze-dried strawberry powder, with a tangy, naturally pink strawberry cream cheese frosting, I've created a show-stopping dessert that is as beautiful as it is delicious.
Imagine a Strawberry Layer Cake that actually tastes like real strawberries in every single crumb. The secret to this cake's success is the lack of moisture-heavy liquids; instead, it rely on freeze-dried strawberries to provide a concentrated flavor and a stunning natural color that food coloring simply can't match, plus it has the softest texture. It’s the perfect center piece for birthdays, spring celebrations, or any time you want a slice of pure summer.
For more strawberry recipes, try Strawberry and Lemon Layer Cake, Strawberry Crumble Cake and Strawberry Vanilla Cake.
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WHY THIS RECIPE WORKS
- Strawberry Puree: Provides moisture and the base for an strong strawberry flavor.
- Freeze-Dried Powder: The secret to "punchy" flavor and vibrant pink hue without adding liquid that makes cakes gummy.
- Cream Cheese Pairing: The tangy cream cheese cuts through the sweetness of the berries and beautifully complements the cake.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Freeze-Dried Strawberries: It's important that the freeze-dried strawberry is finely blended into a powder for the best result. With freeze-dried strawberries there is no need for red food coloring.
- Cake Flour vs. All-Purpose: I recommend using cake for an extra soft crumb. If you use all-purpose flour, I recommend using one that has protein around 9.5-10%.
- Room Temperature Ingredients: It's important that all ingredients are at room temperature (20°C-22°C). It is vital for proper emulsion and an even rise.
- Sour Cream: Sour cream makes for a softer and more tender cake. It can be replaced 1:1 with full-fat Greek yogurt.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Strawberry Layer Cake. This recipe needs stand mixer with a paddle attachment, or a hand mixer. You will need 3 x 20 cm baking pan lined with baking paper.
The full recipe is down below in the recipe card.
FRESH STRAWBERRY PUREE AND STRAWBERRY CAKE
STEP 1: Start by blending cleaned strawberries, in a food processor, into a purée. Add the purée to a medium sized saucepan and let it come to a boil. Then reduce the heat and let it simmer, so the strawberry reduces to a thick purée. Place it in the fridge to cool down to room temperature.
Preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 3 x 20 cm (8-inch) round pans lined with baking paper.
STEP 2: For the cake batter, in a large bowl add granulated sugar and sift together the cake flour, freeze-dried strawberry powder, baking powder, baking soda and salt. Add the butter, and using an electric mixer or a stand mixer, mix it on high speed.
STEP 3: Then add the sour cream, strawberry purée, eggs, vegetable oil and vanilla extract. Mix it together until the mixture is smooth and combined. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
STEP 4: Divide the cake batter into the prepared pans and bake them for 19-20 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cake from the cake pans and let the cakes cool down completely.
STRAWBERRY CREAM CHEESE FROSTING AND ASSEMBLING
STEP 1: In your stand mixer, using the paddle attachment, start by creaming the butter on high speed. Add the vanilla bean paste and cream cheese and cream it together with the butter.
STEP 2: Add the sifted powdered/freeze dried strawberry powder sugar in 2 parts, letting it mix in with butter and cream cheese before adding the next part.
STEP 3: To assemble the cake, place the first cake layer on your serving dish. Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a crumb coat.
STEP 4: Add the remaining frosting to a piping bag, fitted with a Saint honoré nozzle (or any other piping tip. Decorate with a swirly design, fresh strawberries and any little bit of leftover strawberry purée.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Fresh berries contain 90% water. Adding enough fresh berries to get a strong flavor often results in a dense, soggy cake. Reducing the strawberry purée and using freeze-dried powder provides the flavor of a whole basket of strawberries without ruining the cake's structure.
Ensure your butter and cream cheese are slightly cool, and the strawberry powder is sifted. The powder actually acts as a stabilizer, helping the frosting hold its shape for piping.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester or toothpick in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
HOW TO STORE
Store the strawberry layer cake in the refrigerator in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a few days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Strawberry Layer Cake
Equipment
Ingredients
STRAWBERRY PURÉE
- 350 g strawberries
STRAWBERRY CAKE
- 300 g granulated sugar
- 300 g cake flour if you using all-purpose flour, preferably use one with 9.5-11% protein
- 15 g freeze dried strawberry powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 120 g butter room temperature a
- 180 g cooked down strawberry purée
- 180 g sour cream room temperature
- 3 large eggs room temperature
- 1 ½ tablespoon vegetable oil
- 2 teaspoon vanilla extract
STRAWBERRY CREAM CHEESE FROSTING
- 300 g butter
- 150 g full-fat cream cheese
- 525 g powdered sugar sifted
- 15 g freeze dried strawberry powder
- ½ teaspoon vanilla bean paste
Instructions
STRAWBERRIES PURÉE
- Start by blending cleaned strawberries into a purée. Add the purée to a medium sized saucepan and let it come to a boil. Then reduce the heat and let it simmer, so the strawberry reduces to a thick purée. To test this, add a bit of the strawberries purée to the back of a spoon and if you can make a line down the middle, with your finger, without it moving, it’s done.350 g strawberries
- Weigh out the purée to make sure it’s 180 g (or slightly more). Place it in the fridge to cool down to room temperature.
STRAWBERRY CAKE
- Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm/8-inch baking pan with parchment paper.
- In a large mixing bowl add granulated sugar and sift together the cake flour, freeze-dried strawberry powder, baking powder, baking soda and salt. Add the butter, and using an electric hand mixer or a stand mixer, mix it on high speed for 3 minutes.300 g granulated sugar, 300 g cake flour, 15 g freeze dried strawberry powder, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, 120 g butter
- Then add the sour cream, strawberry purée, eggs, vegetable oil and vanilla extract. Mix it together until smooth and combined.180 g cooked down strawberry purée, 180 g sour cream, 3 large eggs, 1 ½ tablespoon vegetable oil, 2 teaspoon vanilla extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Divide the cake batter into the prepared pans and bake them for 19-20 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cake from the cake pans and let the cakes cool down completely.
STRAWBERRY FROSTING
- Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. If not a powder, blend the freeze dried strawberries until a powder. Sift the powdered sugar and freeze dried strawberry powder and set it aside.300 g butter, 150 g full-fat cream cheese, 525 g powdered sugar sifted, 15 g freeze dried strawberry powder
- In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.½ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered/freeze dried strawberry powder sugar in 2 parts, letting it mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 1 minutes.
ASSEMBLING
- Place the first cake layer on your serving dish on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a crumb coat. Add the remaining frosting to a piping bag, fitted with a Saint honoré nozzle (or any other piping tip). Decorate with a swirly design, fresh strawberries and any little bit of leftover strawberry purée.
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