Strawberry Layer Cake Recipe

This strawberry layer cake is the first dessert of the year; oh and it’s a good one! Tonya (one of the ladies in our church), made this cake for her son’s birthday. While chomping down my second slice; I asked her for the recipe. It was delicious and I’m sharing this goodness with you.

Also, I’ve finally tried the alternate way of making the biskvit cake layers and they turned out perfect (I believe this to be the a more “fool-proof” recipe. Oh and the strawberry/chocolate decorations were ridiculously easy (plenty of oohs and ahhs over the 3D chocolate); see the tutorial here.

Oh oh and one more thing; the beauty of this strawberry layer cake is that you can really easily cut everything in half (6 eggs, 1 cup sugar, 1 cup flour….blah blah) to make a smaller cake and it will turn out just as dang good.

Strawberry Layer Cake Ingredients:

12 large eggs, room temp, divided
2 cups granulated sugar, divided
2 cups all-purpose flour, divided

Frosting Ingredients:

1 cup heavy whipping cream
16 oz cream cheese, softened at room temp
3/4 cup granulated sugar

Filling/Decor:

2 lbs Fresh strawberries (1 1/2 lbs to blend and put inside the cake and 1/2 lb to decorate)
Chocolate chips to melt and decorate the top; optional

Strawberry Layer Cake

Baking strawberry layer cake Layers:

If you’ve never made a European Sponge Cake, watch this video for the basic version and see just how simple it is!


Preheat oven to 350˚F.
1. Grease and line only the bottom of a 9×13″ cake pan with parchment paper (line 2 pans if you have 2). I have found that it’s best not to line or grease the sides of the pan or the cake becomes somewhat miss-shaped.
You will bake your cake layers separately so for each biskvit layer:

2. In the bowl of an electric mixer, whisk together 6 eggs and 1 cup sugar on high speed for 10 minutes and it will be 3-4 times in volume

3. Sift in 1 cup all-purpose flour and use a spatula to gently fold it in just until well incorporated and no more clumps of flour remain. Scrape from the bottom of the bowl to make sure there aren’t any trapped pockets of flour, but don’t overwork the batter or it will deflate.

4. Transfer your batter to the lined baking pan and bake at 350˚F for 17-20 min or until top is golden and toothpick comes out clean.

Strawberry Layer Cake-8(While the first layer is baking, start working on your second cake layer repeating steps 1-3 above). Remove baked cake  from the pan by running a thin edged spatula around the sides to loosen it, then let it cool to room temperature before removing the parchment paper.

Strawberry Filling:

Cut strawberries into halves or quarters and place them in the bowl of a food processor; pulse 15 times or until the consistency of a chunky applesauce; set aside

Frosting:

Beat together cream cheese and 3/4 cup sugar until smooth (1 min). Add 1 cup heavy whipping cream and beat on high speed until fluffy (3 minutes)

Assembly:

1. Cut each cooled cake layer in half. Place the first layer on your serving dish (this cake is too big and heavy to transfer so put it on the dish you’re serving it on).

Strawberry Layer Cake-9

2. Spread the first layer with 1/3 of the strawberry puree. Spread just a thin layer of frosting (just a thin layer or you won’t have enough to frost the sides in the end) on the second half and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers.

So the order from the bottom up is: cake; strawberry; cream; cake; strawberry; cream;cake; strawberries; cream; cake; cream (frost the top and sides with remaining frosting)

Decorate the top with fresh strawberries and chocolate (see chocolate decorating tutorial here

Strawberry Layer Cake_-13

Strawberry Layer Cake Recipe

4.9 from 72 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $15-$18
Serving: 14-18

Ingredients

For the Cake:

  • 12 large eggs, room temp, divided
  • 2 cups granulated sugar, divided
  • 2 cups all-purpose flour, divided

Frosting:

  • 1 cup heavy whipping cream
  • 16 oz cream cheese, softened at room temp
  • ¾ cup granulated sugar

Filling/Decor:

  • 2 lbs Fresh strawberries (1½ lbs to blend and put inside the cake and ½ lb to decorate the top)
  • Chocolate chips to melt and decorate the top; optional

Instructions

Baking the Cake Layers: Preheat oven to 350˚F.

  1. Grease and line only the bottom of a 9x13" cake pan with parchment paper (line 2 pans if you have 2). I have found that it's best not to line or grease the sides of the pan or the cake becomes somewhat miss-shaped.
  2. You will bake your cake layers separately so for each biskvit layer: in the bowl of an electric mixer, whisk together 6 eggs and 1 cup sugar on high speed for 10 min. it will be 3-4 times in volume.
  3. Sift in 1 cup all-purpose flour and use a spatula to gently fold it in just until well incorporated and no more clumps of flour remain. Scrape from the bottom of the bowl to make sure there aren't any trapped pockets of flour, but don't overwork the batter or it will deflate.
  4. Transfer to lined baking pan and bake until top is golden and toothpick comes out clean 17-20 min.
  5. (While the first layer is baking, start making your second cake layer repeating steps 1-3 above)
  6. Remove baked cake from the pan by running a thin edged spatula around the sides to loosen it, then let it cool to room temperature before removing the parchment paper.

Strawberry Filling:

  1. Cut strawberries into halves or quarters and place them in the bowl of a food processor; pulse 15 times or until the consistency of a chunky applesauce; set aside.

Frosting:

  1. Beat together cream cheese and ¾ cup sugar until smooth (1 min). Add 1 cup heavy whipping cream and beat on high speed until fluffy (2-3 minutes).

Assembly:

  1. Cut each cooled cake layer in half. Place the first layer on your serving dish (this cake is too big and heavy to transfer so put it on the dish you're serving it on)
  2. Spread the first layer with ⅓ of the strawberry puree. Spread a very thin layer of frosting on the second half and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers. So the order from the bottom up is: cake; strawberry; cream; cake; strawberry; cream;cake; strawberries; cream; cake; cream (frost the top and sides with remaining frosting).
  3. Decorate the top with fresh strawberries and chocolate (see chocolate decorating tutorial below)

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Read comments/reviewsAdd comment/review

  • Andreea
    July 17, 2017

    Hi. Awsome recipe. Made it a few times aldready :).
    I was wondering if anyone tried using coconut sugar or any other type of sweetner than the processed sugar? I want to make it a bit healthier for the kids :). Thanks Reply

    • Natasha
      natashaskitchen
      July 17, 2017

      Hi Andreea, I have not experimented with different sweeteners. Maybe someone else has? Thanks in advance, friends! 🙂 Reply

  • Denise Logan
    June 29, 2017

    Can this cake be frozen? Reply

    • Natasha
      natashaskitchen
      June 29, 2017

      Hi Denise, I haven’t tried freezing it so I’m not sure how the strawberries would hold up being frozen and then thawed. Sorry I can’t be more helpful. I don’t recall anyone trying that yet. Reply

  • Jennifer
    June 24, 2017

    Why is there no baking powder in rectangle version but there is in round version? Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Hi Jennifer, I started adding baking powder in the past few years for slightly more consistent results (and because people were concerned the cake wouldn’t work without baking powder, although traditionally this cake relies on the volume of the eggs for leavening). It would be safe to add 1/2 tsp of baking powder to each layer of batter, but the recipe will still work without it. Reply

  • sally steckler
    June 10, 2017

    Hi, I could not find the tutorial referenced

    3.Decorate the top with fresh strawberries and chocolate (see chocolate decorating tutorial below) Reply

    • Natasha
      natashaskitchen
      June 10, 2017

      Sally, the link is little further down in the recipe steps but here is the direct linkReply

  • Cindy Dolezalik
    May 31, 2017

    Is the filling sturdy enough to make a two tiered cake? Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      Hi Cindy, I haven’t tried that but I do think it could work. My Mother-in-law made an extra tall cake with this (although it wasn’t tiered) and it held up well). Also, I have had a reader share a photo of a 4-tiered cake using this sponge cake so I think it is do-able. Reply

  • Carine Coelho
    March 8, 2017

    Thank you for the recipe.
    How much cheese cream is 1x8oz or 2x 8oz?
    Thank you,
    Carine Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      Hi Carine, it is 2x 8oz. Sorry the way I wrote it wasn’t super clear. You need a total of 16 oz cream cheese. I updated the recipe to clarify that. Great question and thanks for asking!! 🙂 Reply

  • Olia
    February 17, 2017

    Hello! Thank you for your great recipes! I just have a question should I add some sugar to strawberries to me they taste pretty sour specially in winter? And can I make more frosting so I can add more to each layer or this amount of frosting is enough? Reply

    • Natasha
      natashaskitchen
      February 17, 2017

      Hi Olia, if you want winter strawberries to taste a little sweeter – that would be fine – just add it to taste :). You can make more frosting if you like more. Here is the round version of this strawberry cake and since the cake was smaller, it ended up being more frosting which worked out great 🙂 I hope that helps! Reply

  • Inna
    February 9, 2017

    Hi Natasha,

    Do you think it’ll still work if I use frozen/thawed strawberries for the filling part? Reply

    • Natasha
      natashaskitchen
      February 9, 2017

      That would work just fine, but you may need to add just a little bit of sugar if the strawberry purée is very tart. Reply

  • Tanya
    September 23, 2016

    Hi Natasha,

    Can I use glass baking dish? Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      Tanya, yes that would work, although I prefer metal baking pans for the straighter edges. Reply

  • Nitya Narayan
    August 24, 2016

    Hi Natasha. Lovely recipe. Cake looks even more amazing. So planning to make this for my hubby’s bday day after. I want to do a 4 layer round cake using 2 9 inch cake pans (by slicing each cake into half). Should i stick with the same measurements or cut them in half? If i understand correctly, your recipe is for 2 9×13 pans. Thanks in advance for your early response! Reply

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