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Fresh Strawberry Layer Cake Recipe

ByCaroline
Jump to Recipe· 4.7 from 26 reviews

If you’re dreaming of a cake that’s bursting with the freshest flavors of summer, you’re going to love this Fresh Strawberry Layer Cake Recipe. I’m talking about light, airy layers infused with real strawberry juice, wrapped around a luscious strawberry jam filling, and topped with a dreamy whipped cream cheese frosting. It’s not just a cake—it’s a celebration of everything strawberries do best, and I can’t wait to share all the little tips and tricks that make this cake truly unforgettable.

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Why This Recipe Works

  • Fresh Strawberry Juice Boosts Flavor: Using freshly pureed and reduced strawberries gives your cake an authentic, rich berry flavor that you can actually taste in every bite.
  • Light, Fluffy Texture: Whipping egg whites separately and folding them in gently keeps the cake airy without sacrificing moisture.
  • Cream Cheese Whipped Frosting: The balance of tangy cream cheese with lightly sweetened whipped cream is the perfect partner to the sweetness of the cake and jam.
  • Homemade Strawberry Jam Filling: Using the leftover pulp to make a fresh jam layer adds texture and an extra punch of strawberry goodness that store-bought jams just can’t match.
Fresh Strawberry Layer Cake, strawberry cake recipe, summer cake ideas, homemade strawberry cake, fruity dessert recipes - A single-layer round cake with a light golden sponge base, topped with a thick white cream layer spread evenly around the edge, leaving the center open. A woman's hand holds a spoon spreading a bright red strawberry sauce in the middle, creating a thick, slightly textured layer with visible small fruit bits. The cake sits on a clear glass plate placed on a white marbled surface with fresh strawberries nearby and a blurred background of baking tools. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic in this Fresh Strawberry Layer Cake Recipe comes from fresh, high-quality ingredients that blend beautifully for texture and flavor. Shopping for ripe, fragrant strawberries is key—skip the less colorful, overly firm ones for the juiciest results. And if you can, opt for cake flour, which lightens the crumb, though all-purpose works in a pinch.

Fresh Strawberry Layer Cake, strawberry cake recipe, summer cake ideas, homemade strawberry cake, fruity dessert recipes - Flat lay of fresh quartered strawberries, a small white bowl of whole milk, a small white bowl of clear avocado oil, a few tablespoons of softened unsalted butter on a simple white ceramic plate, a small white bowl filled with granulated sugar, a small white bowl of vanilla extract, a neat pile of cake flour, a small white bowl of baking powder, a small white bowl of salt, six whole clean uncracked large white eggs, a small white bowl of cornstarch, a small white bowl of lemon juice, a block of softened cream cheese on a simple white ceramic plate, a small white bowl of powdered sugar, a small white bowl of cold heavy cream placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Fresh Strawberries: These are the star! Choose ripe, fragrant berries for maximum sweetness and color. Their juice and pulp add natural flavor and moisture.
  • Whole Milk: Adds richness and moisture to keep the cake tender.
  • Avocado or Neutral Oil: Keeps the cake moist without overpowering flavor.
  • Unsalted Butter: Adds depth and balance to the fats, making the crumb tender.
  • Granulated Sugar: Sweetens evenly and helps with the cake’s fine crumb.
  • Vanilla Extract: Rounds out the flavors and complements the strawberries perfectly.
  • Cake Flour: Lightens the texture; if you only have all-purpose, that’s okay too.
  • Baking Powder: Gives the cake its rise and fluffiness.
  • Salt: Enhances all the sweet elements so they shine.
  • Egg Whites: Whipped separately, they add air and lift without heaviness.
  • Powdered Sugar: For a smooth, sweet finish in the frosting without grit.
  • Heavy Cream: Whipped for that light, fluffy frosting texture.
  • Cream Cheese: Adds a luscious tang, giving the frosting a slight tanginess that cuts sweetness nicely.
  • Cornstarch and Lemon Juice (for jam filling): Help thicken and brighten the homemade strawberry jam filling made from the leftover pulp.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adapting this Fresh Strawberry Layer Cake Recipe depending on the season and what I have on hand. One of my favorite things about it is how flexible it is—so you can make it your own with a few simple tweaks that suit your taste and dietary needs.

  • Variation: Use dairy-free substitutes. For a dairy-free version, swap out the heavy cream and butter for coconut cream and dairy-free butter alternatives. I’ve done this with great success, and the cake stays moist with a slightly different, but delicious, flavor.
  • Add fresh herbs like mint or basil: I occasionally add finely chopped fresh mint to the strawberry jam filling—it’s a lovely surprise that brightens up the traditional flavor.
  • Make it mini: Try this as cupcakes for a portable party treat. The batter works great in standard muffin tins, just reduce baking time and watch closely.
  • Play with food coloring: If you want a more vibrant pink cake, adding a drop or two of gel food coloring gives a fun look without affecting taste. I usually stick with electric pink, but you can experiment!

Step-by-Step: How I Make Fresh Strawberry Layer Cake Recipe

Step 1: Prep Those Berries and Pans

First things first! Get your oven preheated to 350°F (175°C). I like to prep my pans early—spray two 8-inch round cake pans generously with baking spray, then line the bottoms with parchment paper. This makes turning out the cakes a breeze later without risking cracks or breaks. While the oven heats, remove the stems from 1¼ pounds of strawberries and quarter them. Toss them in your blender, puree until smooth, then strain through a fine mesh sieve to get about 1 to 1¼ cups of fresh strawberry juice. Don’t toss the pulp—you’ll use that for the jam filling!

Step 2: Make the Strawberry Reduction & Cake Batter

Pour the strawberry juice into a small saucepan and simmer over medium heat until it’s reduced to just ⅓ cup—that takes about 10 minutes. This concentrates the flavor big time! Once reduced, whisk in ⅔ cup whole milk (and if you want, a few drops of electric pink gel food coloring). Set that aside while you mix your wet ingredients: beat together oil, softened butter, sugar, and vanilla extract until smooth and creamy. Then whisk your dry ingredients—cake flour, baking powder, and salt—in a separate bowl.

Now, slowly alternate adding the dry ingredients and strawberry mixture into your wet ingredients using your mixer on low speed—start and end with flour. This alternating method helps keep the batter just the right texture without overmixing.

Step 3: Whip Egg Whites and Fold Gently

Here’s a step that makes the difference between a dense cake and a cloud-like dessert: beat 6 large egg whites until stiff peaks form. This means when you lift your beaters, the peaks stand tall without falling over. Using a spatula, gently fold these egg whites into your cake batter—don’t use your mixer here! This ensures the air you’ve just whipped in stays intact, giving your cake its signature light texture.

Step 4: Bake and Cool Your Layers

Divide the batter evenly between your prepared pans and bake for about 28 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean or with a few moist crumbs. After baking, cool the cakes in the pans for 10 minutes, then run a knife around the edges before carefully inverting onto a wire rack to cool completely. This part is crucial so your layers stay intact and don’t get soggy from trapped steam.

Step 5: Homemade Strawberry Jam Filling

While the cake cools, it’s jam-making time! Mix the leftover strawberry pulp with sugar, cornstarch, lemon juice, and a pinch of salt in a small saucepan. Cook over medium heat, whisking constantly, and bring to a boil. Keep whisking until the mixture thickens—about 5 to 10 minutes—and when you drag a whisk through it, the trail stays visible for a second. Let this cool completely in the fridge. This fresh jam adds that perfect sweet-tart layer between your cake rounds.

Step 6: Whip the Cream Cheese Frosting

Combine softened cream cheese with ½ cup powdered sugar, vanilla extract, and salt, beating until smooth and creamy. Then, in a chilled bowl, whip cold heavy cream with the remaining powdered sugar until stiff peaks form. Slowly fold the whipped cream into the cream cheese mixture on low speed until fully combined and fluffy. This frosting is light, tangy, and just sweet enough to balance the berry layers.

Step 7: Assemble and Chill

Start by placing one cake layer on your serving plate. Using a piping bag fitted with a round tip, pipe a dam around the edge—this keeps your jam filling beautifully contained. Spoon the chilled jam into the center, then gently press the second cake layer on top. Cover the entire cake with the whipped cream cheese frosting for that perfectly smooth finish. Refrigerate until you’re ready to serve.

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Tips from My Kitchen

  • Don’t Rush Straining: Taking time to strain the strawberry puree removes seeds and keeps the batter silky smooth—totally worth the extra minute.
  • Room Temp Eggs Are Everything: Warm egg whites whip up better and give you that lovely rise, so set them out while you prep other ingredients.
  • Use a Piping Bag for Filling: A piping bag creates that perfect jam dam around the edges, preventing any messy spills.
  • Chill Before Frosting: Make sure your cake and jam layers are fully cooled before frosting, or the cream cheese frosting can get runny.

How to Serve Fresh Strawberry Layer Cake Recipe

Fresh Strawberry Layer Cake, strawberry cake recipe, summer cake ideas, homemade strawberry cake, fruity dessert recipes - A round cake with smooth white frosting covering the whole surface. There are white piped cream dollops around the edge, each one topped with a fresh red strawberry with green leaves. Some dollops have thin red swirls mixed in with the white cream. The cake is placed on a white marbled surface, with extra strawberries and small white flowers scattered around the base. The photo is taken close up, focusing on the top side and edge of the cake. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this cake with extra whole or halved fresh strawberries—simple, elegant, and totally reinforces that fresh berry vibe. Sometimes I add a few small mint leaves for a pop of color and a hint of freshness. For special occasions, a light dusting of powdered sugar over the top adds a delicate touch that looks like sugar-dusted strawberries from a patisserie.

Side Dishes

This cake stands beautifully on its own, but if you’re thinking about sides, a simple bowl of fresh berries or a light berry sorbet complements the flavors without overwhelming the palate. I’ve also served it alongside a cup of lightly brewed green tea or a glass of sparkling rosé when friends come over—it’s a crowd-pleaser every time.

Creative Ways to Present

For birthdays or celebrations, I’ve piped little rosettes of frosting around the edge and tucked in sliced strawberries or edible flowers for a show-stopping cake. Another fun way is painting thin stripes of bright pink frosting inside your piping bag before filling it, which creates playful red swirls on your white frosting when you decorate—such a cute detail that guests always notice and ask about!

Make Ahead and Storage

Storing Leftovers

This cake keeps really well in the fridge—just cover it loosely with plastic wrap or place it in an airtight container. I’ve eaten it up to five days later, and it still tastes fresh and moist. Pro tip: let the cake sit at room temperature for about 20 minutes before serving to bring back that perfect softness.

Freezing

I’ve frozen this cake layered and frosted, wrapped snugly in plastic and then foil, for up to a month. When you’re ready to enjoy, thaw in the fridge overnight to keep the frosting stable. While fresh strawberries can be a little tricky when frozen, reducing and jamming them before freezing helps preserve flavor beautifully.

Reheating

Because it’s a frosted layered cake, I usually serve this chilled or at room temp rather than reheating. If you happen to have a leftover slice, letting it warm gently at room temperature is perfect—it keeps the texture tender and the flavors vibrant without melting the frosting.

FAQs

  1. Can I use frozen strawberries for this Fresh Strawberry Layer Cake Recipe?

    Definitely! If fresh strawberries aren’t in season, frozen ones work well—just thaw and drain them slightly before pureeing. Because frozen berries release more water, you might want to simmer them a little longer to reduce excess liquid before proceeding.

  2. What can I do with leftover egg yolks from this recipe?

    Great question—this recipe calls for only egg whites, so you’ll have yolks left over. I like to whip up a simple pound cake, creamy crème brûlée, or even chocolate pie with them. It’s a fun way to avoid waste and make something delicious.

  3. Can I prepare the cake layers in advance?

    Yes! You can bake the cake layers a day ahead and store them tightly wrapped at room temperature if your kitchen isn’t too warm, or in the fridge if it is. Just make sure they’re fully cooled before wrapping. Assemble and frost the next day for best freshness.

  4. Is the frosting stable enough for warm weather?

    Because it’s a cream cheese and whipped cream-based frosting, it’s best served chilled and kept refrigerated until right before serving. In warmer weather, avoid leaving it out too long to prevent melting. For outdoor events, keep it in a cool spot or a cooler.

  5. Can I use all-purpose flour instead of cake flour?

    Yes, you can substitute all-purpose flour—use the same amount. The cake might be just a touch denser, but it will still taste fantastic. To lighten the texture, you could sift the flour twice before measuring.

Final Thoughts

This Fresh Strawberry Layer Cake Recipe is one of those desserts that feels like a little celebration every time you slice into it. I’ve made it countless times for friends, family, and even on quiet Sunday afternoons when I just want to treat myself to something special. The combination of fresh strawberry flavor, light airy cake, and creamy frosting makes it a crowd-pleaser that’s impressive but totally doable. I’m excited for you to try it and add your own personal touches because once you do, it’s bound to become a favorite in your kitchen too!

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Fresh Strawberry Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 26 reviews
  • Author: Caroline
  • Prep Time: 1 hour
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A delightful homemade Strawberry Cake featuring a moist strawberry-infused cake layered with a luscious strawberry jam filling and topped with a smooth whipped cream cheese frosting. Perfect for celebrations and spring gatherings with fresh strawberry flavor throughout.

Ingredients

Cake

  • 1 ¼ lbs (570 g) strawberries, remove stems and quarter
  • ⅔ cup whole milk
  • ½ cup (118 ml) avocado, vegetable, or canola oil
  • 4 Tablespoons (57 g) unsalted butter, softened
  • 1 ¾ cup (350 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups (330 g) cake flour¹
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 6 large egg whites², room temperature preferred
  • Food coloring optional (two chocolate chip-sized drops of Americolor gel “electric pink” food coloring)

Filling

  • ⅓ cup (70 g) granulated sugar
  • 1 Tablespoon cornstarch
  • ⅛ teaspoon salt
  • 2 teaspoons lemon juice
  • Remaining strawberry pulp from cake preparation

Frosting

  • 2 cups (475 ml) cold heavy cream
  • 1 ½ cups (190 g) powdered sugar, divided
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 8 oz (226 g) cream cheese, softened

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Spray two 8-inch round cake pans with baking spray and line the bottoms with parchment paper; set aside.
  2. Prepare Strawberry Juice: Place the quartered strawberries in a blender and puree until smooth. Strain through a fine mesh sieve into a measuring cup until you have 1 to 1 ¼ cups of juice. Save the leftover pulp for the jam filling.
  3. Reduce Strawberry Juice: Pour the strawberry juice into a small saucepan and cook over medium heat until reduced to ⅓ cup, checking by measuring and cooking longer if needed (about 10 minutes). Add ⅔ cup whole milk and whisk together. Add food coloring if desired, then set aside.
  4. Mix Wet Ingredients: In a large bowl, use an electric mixer to beat together the oil, softened butter, granulated sugar, and vanilla extract until fully combined.
  5. Mix Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt.
  6. Combine Batter: With the mixer on low speed, gradually add the flour mixture and strawberry milk mixture alternately to the wet ingredients, starting and ending with the flour mixture. Mix just until combined after each addition.
  7. Beat Egg Whites: In a clean, dry bowl, beat the egg whites on high speed using an electric mixer until stiff peaks form.
  8. Fold Egg Whites: Gently fold the beaten egg whites into the cake batter using a spatula, ensuring thorough but careful incorporation without over-mixing.
  9. Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake at 350°F for 28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool Cakes: Let cakes cool in the pans for 10 minutes. Loosen edges with a knife and invert onto a cooling rack to cool completely.
  11. Make Jam Filling: Combine the reserved strawberry pulp, ⅓ cup granulated sugar, cornstarch, lemon juice, and salt in a small saucepan. Cook over medium heat, bring to a boil whisking constantly and continue boiling until thickened (about 5-10 minutes). Transfer to a heat-proof bowl and refrigerate until fully cooled.
  12. Prepare Frosting: In a large bowl, beat cream cheese, ½ cup powdered sugar, vanilla extract, and salt until smooth and creamy. In a separate chilled bowl, beat the remaining 1 cup powdered sugar with cold heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until combined.
  13. Assemble Cake: Place one cake layer on a serving tray. Use a piping bag with a round tip to pipe a dam around the edge. Fill the center with the prepared jam filling. Top with the second cake layer.
  14. Frost Cake: Cover the entire cake with the whipped cream cheese frosting evenly.
  15. Chill and Serve: Refrigerate the cake until ready to serve. The cake will keep in an airtight container under refrigeration for up to 5 days. Enjoy!

Notes

  • ¹ Cake flour may be substituted with 2 ⅔ cups (330 g) all-purpose flour.
  • ² Use leftover egg yolks in recipes such as Pound Cake, Chocolate Pie, or Creme Brulee to avoid waste.
  • To create decorative red swirls in frosting, paint stripes of icing inside your piping bag before filling, as demonstrated in the Pinata Cupcake recipe.
  • Ensure egg whites are at room temperature for better volume when beating.
  • Carefully fold egg whites to keep the batter light and airy for a fluffy cake texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 360 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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