Layered Strawberry Cake Recipe
This Strawberry Cake Recipe is among our all-time favorite strawberry desserts. It is moist with layers of fresh strawberries, and whipped cream cheese frosting.
With the easy video tutorial you can master this fresh strawberry cake in no time.
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I hope you’re inspired by the topping on this strawberry cake. I couldn’t resist making the Ukrainian-esque strawberry decorations. Looking forward to seeing all of my nieces faces when they see it at Mom’s. They always get excited about my cakes. It’s adorable :).
I want you to experience this cake and succeed every time so I made a video recipe for you all (WATCH VIDEO TUTORIAL BELOW) This is also one of my personal favorites because:
- It is CUTE as can be with old world chocolate and strawberry decor
- NOT OVERLY SWEET as is hallmark of my desserts (we love to experience all the flavors of the cake).
- It tastes BAKERY QUALITY (I would argue better because it’s homemade!)
Ingredients for Strawberry Cake Recipe:
It’s almost hard to believe the sponge cakes have only 4 ingredients (flour, sugar, eggs and baking powder). If you have never made a sponge cake, be sure to watch our video tutorial on how to make a sponge cake before you get started. The Whipped Cream Cheese frosting has just 3 ingredients and pairs so well with strawberries
What you’ll need: Two 9″ cake pans, parchment paper, and flour sifter
How to Make Strawberry Cake Layers:
IMPORTANT: Watch our video tutorial on how to make a sponge cake before you get started:
Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease sides).
1. In the bowl of an electric stand mixer (this is the one I have), beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min. It will be thick and fluffy.
2. Whisk together flour (measured correctly) and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don’t have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
3. Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back parchment paper. Slice cake layers equally in half (I use this bread knife to slice cake layers).
Strawberry Cake Filling:
Cut strawberries into quarters if large and place them in the bowl of a food processor; pulsing until consistency of chunky applesauce; set aside.
Frosting:
1. Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.
2. In the same mixing bowl (no need to wash it), beat together cream cheese and 3/4 cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.
How to Assemble Strawberry Cake:
(Tip: to keep the cake plate clean, place strips of parchment or wax paper under the edges of the bottom cake layer. After frosting the cake, pull the strips out and you have a clean cake stand).
1. Place the first layer cut-side-up on your serving dish and spread with 1/3 of the strawberry puree.
2. Spread about 1/2 cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the remaining layers.
3. Frost the top and sides with remaining frosting. Decorate the top with melted chocolate (click here for chocolate decorating tutorial).
How to Decorate a Cake with Chocolate and Fruit:
These are the designs I made because I wasn’t sure how I would decorate this cake going into it. Remember the Russian nesting doll from Instagram? 😉
I cut the little strawberries in half and placed them on each of the chocolate “vines.” Then I put strawberries halves around the base of the strawberry cake. If you can’t find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half.
Watch How To Make this Strawberry Cake Recipe:
Watch Natasha make this Strawberry Cake Recipe! You will be surprised by how easy it is. If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you will be the first to know when we post a new video recipe.
Must-Try Strawberry Desserts:
- Mini Strawberry Cheesecakes – cute and delicious, these fly off the plate
- Berry Tiramisu – strikingly beautiful and loaded with fresh strawberries
- Strawberries Romanoff – elegant and easy strawberry dessert
- Mixed Berry and Angel Food Trifle – one of the easiest cakes ever
Print-Friendly Strawberry Cake Recipe:
Strawberry Cake Recipe
Ingredients
Cake Layers:
- 6 large eggs room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- What you'll need: Two 9" cake pans parchment paper, and flour sifter
Frosting Ingredients:
- 1 cup heavy whipping cream
- 2 packages 8 oz each cream cheese, softened at room temp
- 3/4 cup granulated sugar
Filling/Decor:
- 1 1/2 lbs fresh strawberries 1 lb to blend and 1/2 lb for decor
- 1/3 cup chocolate chips to melt and decorate the top optional
Instructions
How to Make Cake Layers: Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease the sides).
-
Beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min until thick and fluffy.
-
Whisk together flour and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
-
Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back the parchment paper. Slice Cake Layers equally in half.
Strawberry Filling:
-
Cut strawberries into quarters if large and place them in the bowl of a food processor; pulse until consistency of chunky applesauce; set aside.
Frosting:
-
Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.
-
In the same mixing bowl (no need to wash it), beat together cream cheese and 3/4 cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.
Assembly:
-
Place the first layer cut-side-up on your serving dish
-
and spread with 1/3 of the strawberry puree.
-
Spread about 1/2 cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers.
-
Frost the top and sides with remaining frosting. Decorate the top with melted chocolate. I cut the little strawberries in half and placed them on each of the chocolate "vines." Then I put strawberries halves around the base of the cake. If you can't find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Now go forth and make this strawberry cake! 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this once and it tasted incredible!! Thank you Natasha!! ❤️
You are very welcome, Joyce. I am very pleased to know that you loved it!
Hi!
Can we make this cake but instead of using the sponge cake, use your vanilla cake recipe?
We would like to keep the frosting and strawberries and everything same though.
Hi Anam, I haven’t tried that combination to advise if you experiment, I would love to know how you like it.
Hi Natasha,
Can I cut back on the sugar in the cake by 1/2?
Thanks!
Hi Julie, the combination of eggs and sugar helps the cake to rise. I haven’t tested with half the sugar to advise but I suspect it would hinder the rise of the cake.
Natasha, I’m going to be making this as I speak. Thought I had the parchment paper but I don’t. Is there any chance I can make this without the parchment paper?
Hi Julie, you may use wax paper also if you have it.
Do you use semi sweet or milk chocolate chips? Thank you!
Hi Sue, we use semi sweet.
Thank you so much.I love all your recipes.You made my life easier.May God keep blessing you and your family.
Thank you for your kind words and well wishes. Wishing you and your family the same too!
Thank you for all your wonderful recipes! Without them I would have been lost in the kitchen.
This cake in particular is a favorite in my house. I’ve even tried blueberry and strawberry layers and they turned out wonderful.
I’m so glad you enjoyed it!
Will this work with gluten free flour?
Hi Julie, I haven’t tried replacing with gluten-free blend but this is what one of the readers wrote: “Thank you for this wonderful recipe! I’m in process of making this cake in stages (I baked layers yesterday with a gluten-free flour blend and it worked perfectly! Though we haven’t tasted it yet but cake layers look good!).” I hope this helps.
is a sponge cake the same as a genoise cake?
Hi Debbie, that is correct!
Natashaaaaa,
What did I do wrong, my filling is runny:((( the cake came out delish but I wouldn’t take it to my friends’ house.
Hi Ryna, I haven’t had that happen – did you possibly use frozen strawberries which may have had too much excess liquid when blended?
Hello !
I only have a 8inch cake tin. Is it okay to let one half of the batter to sit while the other bakes ? I also think the sides are higher than yours. Will it be a problem ?
Thank you!
Hi Alexandra, I haven’t tested it in an 8″ pan, but if it has taller walls, that may work, although it would need a longer baking time. This cake is best when baked right away otherwise, you run the risk of it deflating while the other one bakes.
Hi Natasha,
this cake is our forever favourite and we would like to make it for Christmas as well (have already had it 4 times this year😁). Huge thanks for this!
My family member is in a program and needs to know how much calorie is in it? Can you give at least an estimate?
I’m so glad you’re enjoying this recipe! We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient! 🙂
Thank you so much!
Can i flavor the frosting??? With how much?
Hi Lisa, I haven’t tested that yet to advise
Thank you so much for sharing your recipes and renewing my love of cooking and baking. Until I found your site, I’d forgotten the joy it brings to myself and others.
I’ve tried MANY of your recipes and all of have been a success. This cake was no exception! Do you think this would work as a “roll/log cake?” For some reason, people are always more impressed when I show up with something like that—even though it might be exactly the same taste.
Thank you!!
Hi Jackie, You’re welcome! I’m happy you’re enjoying our recipes. You could make a cake roll out of this batter easily. I would suggest following the instructions for the cake roll from this yule log that I created since the proportions are the same. You will need a 21×15 baking sheet if you want to use the full recipe.
Hey Natasha, how long can i bake the base of the cake in advance
Hi Julie, I would follow the recipe bake instructions and bake it for the time listed. If you’re questioning how far in advance you can make the cake – this entire cake can definitely be made the night before and will not get soggy. I’ve kept leftovers in the fridge for 2-3 days, and it holds up well since it is a sponge cake. Properly stored, the cake base will be okay for a couple of days.
Hi Natasha, have you ever made this recipe in 6 inch cake pans? I’m going to use three 6 inch pans just not sure how long to cook for.
Hi Diana, I have not tested this in a 6″ pan to advise. If you happen to experiment, I would love to know how you like that!
Hi Natasha,
This cake is an absolute favourite in our family. Thank you for sharing such wonderful recipes. I had a quick question. I wanted to make this for my son’s birthday. I wanted to make a green colour frosting. Will the colour work with this frosting ? TIA
Hi Sharan, I haven’t tested that, but you would have to be careful adding just a little at a time since this frosting isn’t as thick as a buttercream which is usually a better choice for adding color. Definitely use a gel color and add just a drop at a time until the desired color is reached.
Thank you for your response. I’ll share and let you know how it went.
Best wishes
Hi!
I want to make this cake for my daughter’s birthday which is tomorrow and I baked the layers today and was wondering if I can also make the frosting today and just put it together and decorate it tomorrow?
P.S. I made the mango cake for my birthday and it was delicious
Hi Sinziana, Yes, that would work fine. Cover and refrigerate overnight and serve the next day.
Hi! Can I make one 9 inch cake and slice it in half?
Hi, yes that should work to cut the recipe in half and bake as a 9″. If you are referring to baking the entire batch in a springform pan, (we used to make a coffee cake that way), it won’t rise quite as well.
Will try soon,thanks for sharing natasha…
May I know the exact amount of sugar and flour, I don’t know what size of cup is yours
Hey there. When you are at the recipe you can click Jump to recipe and click Metric to convert the ingredients to grams. I hope that helps!
Can the sugar be substitute for honey?
Hi Jack, the cake relies on the volume of the eggs and sugar to rise, the ingredients are critical and I don’t believe honey will work the same.
I love absolutely all of your recipes, so first of all THANK YOU!!! Do you have gluten free alternatives to your recipes? Especially the layered strawberry cake?
I’m so glad you enjoyed this recipe Yana! That’s so great! I recommend looking through our recipe comments Yana, several of our readers leave great comments with their changes and substitutions. I haven’t tried replacing with gluten-free blend but this is what one of the readers wrote: “Thank you for this wonderful recipe! I’m in process of making this cake in stages (I baked layers yesterday with a gluten-free flour blend and it worked perfectly! Though we haven’t tasted it yet but cake layers look good!).” I hope this helps.
dear natasha,
can i bake this recipe in an 11 inch pan? if no how can i change the measures?
Hi Alaa, We made this in a 9-inch pan and making it in an 11″ pan will make this a fairly skinny cake. You may need to make more batter. If you experiment please let us know how you like that.
After many years eating my mother in law’s home made birthday cakes, which are delicious, I have dared to bake one for my oldest son birthday. I baked this one and it came out excellent! I added vanilla pudding to the cream cheese filling and still came out delicious. The sponge cake came out moist and right on the point of sweetness. I will definitely make it again. Thanks Natasha, your tutorials are great and easy to follow.
I love reading comments like this. Thanks for sharing that with us, Margarita!
hi natasha,
im planning to bake this for my son’s bday. can i use whipping cream in replacement of the heavy whipping cream? thank you
Hi Zaz, I haven’t tried that yet but I saw someone commented that they used whipping cream and liked the result too!
Hi Natasha,
I was wondering if the granulated sugar in the frosting leaves a gritty texture?
Thanks
Hi Sasha, I have never noticed a gritty texture.
Hi this is the first ever recipe i have come across that dosnt have oil/butter/buttermilk in it to provide moisture? Just wondering will the cake be not dry in texture? I understand u may provide the moist after u have baked it in topping form but wot if it is to be served plain? Without sugar water? Wont it be dry and hard?? Would love to try this recipe though … will this work for tier cake? And can we just double the recipe for more layer? Or half the recipe for smaller cake? Thank u
Hi Sehar, this is a classic European sponge cake that takes on moisture from the frostings and fillings used. I haven’t tested this through as a layered cake so I can’t give specific advice on that but I have seen others do it online.
Hi Sehar, I used the sponge recipe for my daughter’s wedding cake. It was three tiers: 10in, 8in, and 6in tiers. I put the second and third tiers on cake cards, and put dowels in the tier beneath each to support the weight. I put it all together the day before and it was perfect for the wedding and when it was served, more than 24 hours after stacking and decorating. Everyone loved the cake!
It comes out super moist, no need for sugar water (I personally don’t like it, so always look for recipes that don’t do that. I have only done this as a layered cake (including two tiers), and it comes out really well.
Hi Natasha! Greetings from Sweden. Made this cake yesterday. I cheated and bought the sponge because it was a last minute decision to have a birthday party for the cats where we are visiting. But… Despite cheating and using store bought sponge, everyone was loving the cake. Had a piece tonight and it was even better! What a great recipe! Next time I’ll try to plan ahead and make my own sponge. Also, I’ll make full amount frosting. When converting to metric, I made a small mistake so we had to pull it off with half. Luckily the sponge only had three layers, and the were thin 🙂
Thank you!
That sounds good, at least it worked and they all loved it!
Hi Natasha. Is there a way to omit the eggs and substitute with something friendlier? I have vegetarians in my family that don’t eat eggs. Will this cause the taste or texture to differ?
Hi Sai, the cake relies on the volume of the eggs and sugar to rise, the ingredients are critical.
Hi Natasha, i plan on making this cake for the fourth this weekend. I got fresh hand picked strawberries yesterday from a local farm (we live in western new york where they are in season right now). I have three questions 1- i have the strawberries in the fridge but i am worried if they’ll be ok in a few days… any thoughts? 2 – i plan to make the cake a day or two in advance… will the cake hold up a few days if in the fridge? 3 – i have to transport it an hour and a half away to our families lake house… would you suggest a cake container? or how would you wrap it up for a car ride? Thanks!!
Hi Christina, If you are questioing whether or not the berries will hold up, then they probably won’t. If they are super ripe, a few days in the refrigerator might result in spoiled strawberries. This one is best and prettiest when enjoyed within a day of making it. I would keep it refrigerated as long as possible and then keep in a cooler to transport. We love using our cake carrier to store cakes. I would definitely keep it covered.
Hi! I made the cake for my husbands birthday. I had it in the fridge overnight. Wondering if it’s best to eat cold or better to leave at room temp a bit?
Hi Heather, we ate it chilled.
Hi Natasha
It’s my son birthday n i hv 8 inch pans at the moment instead of 9
Inches
How will they work ?
Thanks in advance.
Kiran
Hi Kiran, I’m a little concerned about it overflowing. My pans are 9″ and the walls are 1 1/2 inches. It might be too much batter for your pan.
Just made this and pulled it out of the oven. It smells very eggy (like I have scrambled eggs) but looks fine. Is this normal for the smell?
Hi Lisa, it could be a couple of things – make sure you keep the cake away from outdoor draft which can make it smell more eggy. This is the case with all egg-based cakes and meringue desserts. Also, sometimes a bad egg can get in the mix and cause that (although rarer).
Hi Lisa,
I haven’t made this one but made Natasha’s BlackBerry cake for a birthday- also a sponge cake. You are right the cake did smell eggy (which I couldn’t handle and was about to toss out!) but so glad I didn’t. The smell later disappeared and the cake was a hit among everyone! It’s a keeper and will definitely be making again.
Made the strawberry layer cake today. Absolutely the easiest sponge cake.
Awesome! Thanks for sharing that with us.
I tried baking this cake for the first time and it was perfect everyone loved it… Also I love listening to you talk….
Thanks for giving this recipe a try, I’m so glad you enjoyed the cake!
Hey Natasha, I have made this three times and my family devoured it! I love your videos and your sense of humor! My son was wondering if this could be made into a chocolate cake? Like could I reduce the flour and substitute with powdered cocoa?
HI Deb, yes with a sponge cake, normally you can reduce the amount of flour and substitute an equal amount of unsweetened cocoa.
First time to try this recipe and I must say, it was super easy to follow (yay! for the video tutorial). Decided to make it smaller to serve as a birthday cake with candle/s so that the celebrant can blow the candle without any worries (not sure anyone would want to eat the cake if someone blew the candle on it).
Since I didn’t have any small cake pans, I experimented and used my Crock Pot ramekins which are around 3inches in diameter and 2inches deep, used my kitchen scale to make sure that all 4 of them had the same amount of cake batter for even cooking (I measured 55g, and still had some leftover which I poured into a muffin pan), and baked at a pre-heated oven at 300F. I took them out at 13minutes and, when poked, the toothpick came out clean already.
Used whipping cream instead of heavy whipping cream (not sure if this is available in Philippines groceries) and they turned out okay.
The final product turned out yummy, moist, and not sweet, exactly how I like my desserts. Excited to try this recipe next using blueberries.
I have already tried making your Strawberry Sauce Recipe and Lasagna Rolls Recipe and these were well received. Looking forward to trying your other recipes
Hi Candy, thanks so much for sharing your detailed review. I’m so glad you enjoyed the cake.
Hi Natasha, I made it for the second time as it was soo delicious!!! Only in both cases the middle part of the sponge sank, creating a hole. Approxiately half way baking…Any idea what could go wrong? Thank you!
Hi Monika, it sounds like the cake needed to be beaten longer since the cake relies on the volume of the eggs and sugar to rise, that mixing step is critical. Check out our sponge cake post which may help troubleshoot.
Thank you will for sure do as have 3rd Birthdays coming
My family absolutely loves this cake, especially my younger brothers (who always ask for seconds and thirds!). Thank you for posting this recipe. We have made this cake over 20 times and it’s always a crowd pleaser!
That’s just awesome!! Thank you for sharing your wonderful review!
Hi I’m making your strawberry layer cake for the second time. Love it. Was wondering what you thought if I made with your strawberry sauce recipe rather then the raw plain strawberries? Thanks, Maria
That may work Maria! If you experiment please let me know how you like that.
It was amazing! Everyone loved it! It was great both ways. I think the first time I made it the strawberries weren’t too sweet this is why I wanted to try it with the strawberry sauce. After it cooled off and refrigerated for a little I gave it a quick pulse in the processor . Drained it. Didn’t use all the extra liquid. Saved the rest for ice cream! Cake was yummy! Thank you!
That’s great to hear Maria, thanks for sharing that with us and I’m glad that you loved the end result!
You’re welcome! I’m so happy you enjoyed it!
The cake was so good I love this recipe thank you so much.
I’m so happy you enjoyed that. Thank you for sharing that with us!
The cake looks beautiful! I’ve got the cakes in the oven and I’ve noticed there is a dome in the center of the pans. Any idea why it didn’t come out level like yours?
Hi Ronni, How long did you bake the cake? I have found that if I bake for 20 minutes, it caves more in the center. It may just need a few extra minutes of baking time.
Loved the cake! But not a huge cream cheese fan so I get that part out. The icing was too runny with the whipped cream. What happened?
Hi Cassandra, I’m not sure I understood, did you completely omit the cream cheese? That may be the culprit. We found the frosting to compliment the cake well but you can experiment with a different frosting if you are not a fan of cream cheese.
I was going to bake the strawberry cake, it says use conventional oven and my oven is convection oven. How do I bake it?
Hi Gail, I haven’t tested this in a convection oven, but typically, it is recommended to reduce the temperature by 25 degrees for convection baking.
I plan to make this recipe for my son’s 7th birthday party (at his request). I am wondering if I only make a SINGLE cake recipe then split them between to pans? OR do I make two sponge cake recipes (which I would need 12 eggs for)? I am assuming this is just a single cake recipe, but what to make sure! Thanks! Looks delicious.
Hi Holly, a single cake recipe fills two pans. I recommend taking a look at the photos in the recipe post. I hope that helps.
Finally baked a cake which is bakery style and more delicious! Thanks a ton for sharing 🙂 Truly grateful 🙂
You’re very welcome and I’m glad you loved it!
Hey Natasha, I was wondering can this cake be made 4-5 hours before eating or does it need to sit overnight? I just want it to be moist if I do make a few hours ahead of time. Thank you!
Hi Rosina, it should work great to serve the same day. I normally serve it the same day or the following day after refrigerating overnight.
Hi Natasha!
This looks delicious! So far I’ve loved every recipe I’ve made of yours! I’m hoping to make this cake but it’s not strawberry season right now and I was wondering if I could use frozen strawberries instead of fresh? If yes, how would I do that?
I should clarify, could I use frozen strawberries for the strawberry filling? I know that they wouldn’t work for the pretty outside decorations
Hi Becky, I think frozen strawberries would work fine in this cake. This cake is not overly sweet so there is room to add some sugar in the strawberry puree which is probably a good idea if you’re using frozen strawberries. I hope you love it!!
This is my first cake I have ever made in my life! So it did take me about 3 hour start to finish but I am happy how it turned out! I however do not like the taste of cream cheese frosting. Too sweet to me. My husband loves it but next time I think I’ll use less cream cheese and figure out a different frosting to use! I’ll be making your other cakes soon as I want to get into baking!!
Thank you for sharing that feedback with us, Lacey!
I am making this strawberry cake tomorrow for my mans bday. I will let u know how it goes
That’s so great! I hope he loves it!
My sponge cake is sticky. What am I doing wrong? Thanks!
Hi Maura, is it very humid where you are? That could be the culprit. Also, check out our post on sponge cakes which may help with troubleshooting.
Argh, I want to make this cake. I did make the sponge and I’m waiting on the icing because of cream cheese. Their ingredients aren’t healthy, not with nature. What to do?!
Hi Rachelanne, I’m not sure I understand your question. We found the frosting to compliment the cake well but you can experiment with a different frosting.
I want to make this cake for my daughter’s 7th bday party. However I don’t have a mixer! Could I get away with a Vitamix on low???
Hi Rachelanne, I have not tested that in a Vitamix to advise. You can still make it work with a hand mixer but you would want to add 3-5 minutes of mixing time on the highest speed. You can test for doneness when you pull up on the whisk, the batter should sit in a thick ribbon on the cake for several seconds before disappearing back into the cake. It should be thick.
This is a great cake I have made it two Christmases in row.
Hi Yayne, I’m so happy to hear that! Thank you for sharing your wonderful review. I hope you had a beautiful Christmas!
Just made this cake using raspberries and it was a huge hit! I couldn’t believe I could make something as pretty as this! The raspberries seemed runny, so I let them drain for 1/2 hour before putting it all together. Thanks! This may be my go-to Birthday Cake!
I bet it looks so pretty with raspberries!! Thank you for sharing that awesome review with me!
Thank you for this recipe! This is my very first time baking from scratch and it turned out wonderful and I’m quite proud of myself. It is so yummy I’ve eaten half of the cake myself already haha! The sponge cake didn’t rise enough to make it a four layer cake, do you have any clue as to why that happened? Regardless, this is still absolutely delicious as a two layer cake and I’ll be trying more of your recipes soon
Hi Karina, it is crucial to make sure you beat the eggs and sugar long enough with a high powered mixer on high speed for the time specified. This cake relies on the volume/air in the whipped eggs as leavening and without beating it properly, it will not rise. I hope that helps.
Hey Lauren, did you strain the seeds out for the filling? Making this cake for my hubby’s birthday & might use raspberries or a strawberry raspberry combo…
Hi Natasha,
First of all, thank you very much for all the efforts you put into the recipes you share with us. I tried most of your cakes and I am never disappointed. There is never a piece left of any of those cakes I made out of your website.
I’d like to use this cake for my daughter’s birthday and I’d like to add some decoration on the top using this frosting (flowers, and edge decoration). Do you think the frosting would be strong enough to hold the decoration or I have to use buttercream?
Thanks.
Thank you for that amazing feedback, Kamar! I would suggest decorating with traditional buttercream. You could get this frosting to pipe but it won’t be as nice as buttercream for piping.
I tried this cake for a family reunion and was a big hit! Since I have been following you blog for the past year, I have become a better baker and a Adventurous one too! Thanks so much for what your doing!
I’m so happy to hear that! Your comment is so inspiring. I hope you have a wonderful Thanksgiving and Christmas season!
What if the strawberries are not sweet is that ok or should I add sugar?
Hi Cynthia, you can definitely add sugar to the puree to taste.
Hi, the cake looks delicious. One question though. Can I use frozen strawberries and how to go about it?
Thanks
Hi Selma, I have not tried freezing this entire cake so I’m not certain how the frosting and strawberries would hold up, but I have frozen the cake base with great success. Let it come to room temp, then loosely but fully cover and freeze the cake layers. I place a sheet of parchment paper between the layers (the same one I peeled off the bottom of the cake) and place them in the freezer, just make sure you don’t squash them with anything else in the freezer. They freeze well up to 3 months. I hope that helps
Hi,
I was wondering if I can use less cream cheese for the frosting similar to the Tiramisu frosting of 1 pack of 8oz cream cheese, 1/2 cup sugar, and 2 cups heavy whipping cream?
Thanks
Hi Olga, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I’ve tried this way when making teramisu and liked it better. Cream is softer (not as cheesy) soaks into layers wonderfully, everyone loves it!
Hi, I would like to ask if I can add cacao for the frosting and how much please?
Thank you
Hi, I haven’t tried with this frosting so I’m not sure if it would work or keep a nice consistency.
Can you make this with a hand mixer. I do not have a stand mixer just yet?
Hi Meshell, You can still make it work with a hand mixer but you would want to add 3-5 minutes of mixing time on the highest speed. You can test for doneness when you pull up on the whisk, the batter should sit in a thick ribbon on the cake for several seconds before disappearing back into the cake. It should be thick.
Whatd the best way to store this? In my cake stand room temp or fridge?
Hi Stephany, yes you do need to refrigerate the finished cake. I hope you love the cake!
I’ve made this cake several times and it never disappoints!
Natasha, I’m thinking of trying to make cupcakes with this recipe. Do you think that’s possible? Have you ever tried to make cupcakes with this recipe?
Thank you!
I ‘m so happy you’ve enjoyed this recipe, Victoria! I haven’t tested that to advise but it may work. If you experiment, let me know how you liked the recipe
I’ve been wanting to make this for weeks. Finally made it today. Although the cakes did not rise much, they were too flat to cut in half so I made it double layer. I did not mix the cream cheese long enough so there were lumps – It still came out delicious but not as pretty,
I’m so happy you enjoyed that. Thank you for sharing that with us!
thankyou for the plain cake sponge recipe im going to use it a lot especialy for a napolean cake
It’ so versatile sin’t it? It sounds like you have a new favorite, David!
Hi,
I believe Selma was asking if frozen strawberries could be used, and if so, method. I’m only pointing this out because I have same question, since strawberries are no longer in season. Also, is there no sugar added to strawberries? I can’t wait to make this and I live your videos!
Hi Jill, I think frozen strawberries would work fine in this cake. This cake is not overly sweet so there is room to add some sugar in the strawberry puree which is probably a good idea if you’re using frozen strawberries. I hope you love it!!
I want to make this for a crowd of about 24 people. Can I use a 9×13 pan? My thought was to make 2 9×13 cakes and frost and fill the same as the round cake. Thank you for such a beautiful cake recipe ❤️
Hi Denise, this post should help with making it a 9×13 cake.
Hi Natasha! Made this strawberry birthday cake yesterday I added some blueberries for decorations on top, everyone loved it! So delicious, can’t wait to make one again with mango filling my favorite! Wish I could share you the pics thank you
You’re welcome! I’m so happy you enjoyed it Letz.
Thanks forgot to mention what I made was a gluten free cake and it’s really good thank you!
Hi Natasha! I am planning to make this cake for 4th of July party. My eggs are small. Do you think I need 7 instead of 6?
Hi Maryna, according to conversion calculators online, 6 large eggs = 8 small eggs. I hope you love the cake.
Hi Natasha! I made the biskvit and it’s only 1″ tall. If I cut the layers in half would it be too thin / soggy? Should I only have two layers and only use half of frosting/filling? Or do you think it’s OK to cut the layers?
Hi Marianna, it is crucial to make sure you beat the eggs and sugar long enough with a high powered mixer on high speed for the time specified. This cake relies on the volume/air in the whipped eggs as leavening and without beating it properly, it will not rise. I hope that helps.
But for the layers that I made already, will splitting them in half be too thin?
Marianna, without testing that I can’t advise. If you experiment, let me know how you liked the recipe
hi i felt the same but when you look at picture of a slice you can see that its got thin layers of cake as well
My grandson Tommy and I made this cake. However he wanted to add blueberries with the strawberries. Yummmmmy. Keep on posting the yummy recipes.
I bet it is so good with those berries added! Thank you for sharing that awesome review with me, Tommy & Helena!
Do you have a calories guide for this recipe??
Hi Fanny, we are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. Thank you for being patient!
Hey Natasha,
The cake tasted very light and fabulous, thanks for the great recipe.
One difficulty I faced was in cutting the layers. There were way too many crumbs than I liked and it affected the overall shape of the cake after assembly.
Wonder if I can do away with slicing. Do you think I can bake 4 thin layers instead of 2 (and slicing them)? I am considering making it for 100 guests for a birthday party and I’m concerned about slicing a fairly large layer evenly, and without breaking
Thanks!
Hi Sue, I haven’t tested that but it may work! If you experiment please let me know how you like it.
This cake is easy, beautiful and tastes wonderful. My family loved it!
Will definitely be making again for some summer get togethers. I used frozen strawberries that I thawed and blitzed briefly in the processor. Was afraid they make too much liquid but it absorbed into the cake and was perfect.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Thanks for this recipe. It’s my favorite easy cake. I made mix strawberry and mango together and I and my friends love it.
Thank you very much.
You’re welcome! I’m so happy you enjoyed it Tetiana!
Natasha, I made this cake yesterday and came out perfect. It was a huge hit. Thank you.
That’s so great! Thank you for sharing that with me!
I made this cake today for a birthday party and it was a for sure crowd pleaser!! I received so many complimebts. It even won over a few non cake lovers. I will keep this recipe in my recipe book! Thank you so much for a simple and tasty cake!
*I followed your directions exactly AND used all organic ingredients.
That’s so great! It sounds like you have a new favorite Jessica!
Hi Natasha,I have tried ur mango cake it was amazing!!!…I want to try this cake can I use 3, 8″ inch Pans instead of 9?
Hi Dammy, I think that should work. Note, the cakes will be much shorter and bake time may need to be adjusted if using 3 pans.
Hi Natasha. Can I use mascarpone cheese? Thank you
Hi Roux, I haven’t tried that substitution to be honest but it may work well also on this cake. Our berry tiramisu might be a good guide for you. I do love the cream cheese frosting here and the depth of flavor it has but mascarpone would be a thicker frosting.
I only have 8in cake pans, can you estimate the cooking time for these instead? Thanks!
Hi Natalie, I haven’t tested that in a 8″ but it shouldn’t be much longer, I recommend watching it closely.
Hi there,
This looks amazing. Do you think it’ll work as a two layer wedding cake? I’d cover it with the foundant but i am afraid it may run. Really stressed with the wedding cake I promised to bake as I want it to be not just pretty but also yummy.
Thanks
Ryna
Hi Ryna, I honestly do not have any experience with fondant, but this cake is pretty soft so I’m not sure it would work well. I hope this also helps but here is what one of our readers wrote ” I make these sponge cakes covered with fondant once in awhile .. but– I only use the recommended frosting inside the cake. I’ll let the cake stand “naked” in the fridge with a book on top for a few hours, then use buttercream frosting on the outside, cool it a bit and finally cover the cake with fondant. so it’s possible .. and still tastes great!” Maybe someone else has experimented? Thanks in advance!.
Thank you so much for the quick honest reply! ❤️
Ryna
hi people
Thank You Natasha for the yummiest recepi. I had made the strawberry cake and my family loved it .
I’m so happy to hear that! Thank you for sharing that!
Hi Natasha,
I made this cake before. It was delicious.
I making this cake again for my son’s birthday tomorrow. I don’t think it will be enough, but I only have blueberries on hand. Do you think I can make the same cake with blueberries? If yes, would recommend to add sugar to blueberries?
Hi Natalya, I’m so glad you loved the strawberry cake! We have a similar blueberry lemon cake recipe adapted for using blueberries.
I live in UT – so HIGH altitude. I made the cake as the recipe and tutorial video shows and it caved in. Do you know how to prevent that in the future for high altitude?
Hi Kristi, I wish I could help answer that but I don’t have experience with high altitude baking. I would recommend following the recommendations listed on the King Arthur flour company regarding high altitude baking.
Top, it was a success in my spanish birthday party!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
This cake is amazingly very delicious! Not too sweet, perfect combination of everything. We enjoy it a lot and keep making it from time to time.
Hi Hope, I’m so happy to hear that! Thank you for sharing your great review!
The filling of that cake looks incredible.
Thank you for sharing that with us!
Hi how long can i keep the cake and if I decorate it with fondant can i keep it at the room tepm rather the in thefridge
Hi Analyn, If the cake already has the strawberry puree on it, it’s best to refrigerate. If it just the cake without the filling, the cake layers alone can stand at room temperature for 24 hours loosely wrapped in plastic. Honestly, I do not have any experience with fondant, but this cake is pretty soft so I’m not sure it would work well. Maybe someone else has experimented? Thanks in advance!
Hi Natausha, I was wondering if you could tell me how much sugar to add to frozen strawberries for the filling? Also I notice in some recipies you add the *number to use on mixers when mixing which I love since it takes the guessing out of (low, med, or high) speed! Thank you again for all your wonderful recipies. I love watching your videos!
Hi Geraldine! I think frozen strawberries would work fine in this cake. This cake is not overly sweet so there is room to add some sugar in the strawberry puree which is probably a good idea if you’re using frozen strawberries. I hope you love it!! I would add it based on personal preference. 🙂
Hello, I love this cake !Can I freeze it? Thanks a lot!!
Hi Patty! I have not tried freezing this entire cake so I’m not certain how the frosting and strawberries would hold up, but I have frozen the cake base with great success. Let it come to room temp, then loosely but fully cover and freeze the cake layers. I place a sheet of parchment paper between the layers (the same one I peeled off the bottom of the cake) and place them in the freezer, just make sure you don’t squash them with anything else in the freezer. They freeze well up to 3 months. I hope that helps! 🙂
Hi Patty,
I’ve tried to freeze it, and strawberries and frosting don’t hold up well together during the whole freeze/unfreeze process.
Hi Natasha. I came across your bog and love the recipes I have read and seen. I want to make the strawberry cake for daughters birthday and was wondering what size sheet cake pan to use if I want to double your recipe for cake filling. Should I use a quarter or half size sheet cake pan for doubling the recipe? Thanks.
Hi Amrita, here is our version of this cake doubled in 13×9 pans. You will have to mix and bake the layers separately or it will overwhelm your mixer.
This was really terrific!! Everyone absolutely loved it!!! Who would have thought with so few ingredients, i was really skeptical but very happy I trusted the reviews and made it. It’s a keeper for sure. Thank you so much for sharing it!
I’m so happy you enjoyed that! I love a simple recipe that is delicious!!
This was amazing and really easy to make. I am not a baker (manage to screw up frozen cookies) and this came out really good. Everyone loved it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi natasha,
Do we need to moist the cake with some syrup? Wont the cake be too dry without it.
Thanks in advance
Hi Sharan, yes you can spray with sugar water if you like, but usually, the strawberry syrup gives the cake plenty of moisture.
Thankyou sweetheart for such a prompt reply and such wonderful recipes. Much love !!
You’re so welcome!
Hi Natasha! The cake looks great. I plan to bake it for my daughter’s birthday. But I need bigger cake. Do you think it is a good idea to make a half sheet cake using this recipe with double ingredients?
Hi Christina, I haven’t tried that in a sheet pan (besides making a thin roll) but I think that may work! If you experiment, let me know how you liked the recipe
Thank you!
Christina have you tried it? I want to do this for this Sunday.
Diana I did a half sheet cake using this recipe and it turned out great.
Hello, another question. I noticed you used a stand mixer for both the sponge cake and the icing. I don’t own an electric mixer, so would it be possible to do those two things successfully with a hand whisk?
Hi Sarnya, I think it would be extremely difficult to make the cake with a hand whisk. The cake relies on the volume of the eggs and sugar to rise and it would just be extremely difficult to get the right consistency by hand. If you use an electric hand mixer, add 3 minutes to the mixing time on high speed.
I’ve made this cake at least a dozen times by now and love it. We recently moved and the last 3 times I’ve tried making the sponge it hasn’t come out correctly. It rises great then halfway through the bake time it falls in the middle. Why would this be? I’ve done it the same way for years now without issues. Could my oven be off?
Hi Marianna, I’m so glad you’ve enjoyed this recipe. Could it be a weather or moisture change that is causing this? I would also recommend checking your oven temp to make sure it is still calibrated.
Hello Natasha, thank you for this recipe. I did it, but unfortunately my frosting (cream+cheese+sugar) was super liquid, so I couldn’t use it to cover the cake. What could It be wrong? Too much mixing? When I mixed the cream cheese+sugar, it just got super liquid and when I added the heavy whipped cream it just got worse.
Hi Claudia, I’m sorry to hear that but I am always happy to help troubleshoot. A few things it could be – make sure you are using heavy whipping cream and beat that until stiff peaks form (fluffy and spreadable), before transferring whipped cream to a separate bowl. Be sure not to over-soften the cream cheese (if it gets too warm, the frosting will be more loose) – always soften at room temperature and not in the microwave. Beat the cream cheese and sugar together for the full 2 minutes so the sugar incorporates into the cream cheese and it should look fluffy/smooth at this point. It should stiffen up more when adding whipped cream unless the whipped cream was under-beaten. I hope that helps to figure out what might have gone wrong.
Thanks for the feedback! I’ll try it that way.
I hope it works out for you, Claudia!
If you are using anything other than Original Philadelphia bricks, you should drain your cream cheese. Place the cream cheese in a double layer of muslin and tie with cotton twine. Hang it over a bowl for about 24 hours before using. It’s surprising how much liquid comes out!
We don’t have the bricks in the UK and this solved the runny frosting problem completely.
Thank you for sharing your tips with us, Dasha!
Yes, I did. I used Philadelphia cheese. I think the problem could be the whipped cream. I’ll check it out. Thanks for the tip anyways 😉
My pleasure!!
Hi Natasha, I want to bake this cake for my daughter’s first birthday and I am new to baking. Do we not add vanilla essence in this recipe ?
This recipe does not require it. If you’d prefer that some of our readers have added vanilla and loved it!
This cake was FABULOUS! My 6 year old requested a strawberry cake this year for her birthday and it took quite some time to find a recipe that didn’t include artificial colors/flavorings. This cake is IT. Flavor was amazing, color was beautiful – the frosting was a light pink and SO flavorful. Love it. It’s going in the family cookbook. Thank you!
You’re so welcome! I’m so happy you enjoyed this recipe! Thank you for the wonderful review!
Hey, where did you get the small strawberries? I guess they’re homegrown because I bought some at the store and they’re really big, so they almost fully covered the sides (the sponge cake wasn’t that tall either). Do you maybe know where I could get some small strawberries? Thanks and the cake was really good!
HI Olga, these were homegrown. Sometimes you can pick through the packages of strawberries (the packages of organic strawberries are usually smaller).
If I wanted to put two more tiers on this cake (7 inch and 4 inch) how much would I have to increase the recipe by?
Hi Sarnya, I haven’t tested it that way but I would probably do at least 1 1/2 times the recipe, but keep in mind if you don’t have a professional sized mixer, you might have to make it in 2 separate batches or it will overwhelm your mixer and not beat adequately which will affect the rise.
Thanks Natasha!
You’re welcome!
How long in advance can I make this cake? Will it be ok refrigerated for a few days once it’s fully assembled and frosted?
Thank you!
Hi Angelica, Yes that would work fine. Cover and refrigerate overnight and serve the next day.
One more question. Is it possible to make this recipe (just the normal one) with just a hand whisk?
Hi Sarnya! You can still make it work with a hand mixer but you would want to add 3-5 minutes of mixing time on the highest speed. You can test for doneness when you pull up on the whisk, the batter should sit in a thick ribbon on the cake for several seconds before disappearing back into the cake. It should be thick.
Made this today because we got a flat of strawberries from the farm (in late October! Gotta love Oregon)
It was super delicious and reminded us of summer, and it was perfect to cozy up with and a hot cup of coffee. Thank you Natasha!
Wow! That’s amazing!! Thank you for this wonderful review!
I love you since I started doing your salad omg my husband now eat salad .thank you so much .
That’s so great! happy to help with that 🙂 Thank you so much for sharing this with me!
Hello Natasha, I would like to know if I can make this cake 2 days before my party. Thank you for the recipe, this cake is delicious!
You can definitely do that. I recommend assembling it the night before or day of, however. Store the layers in the fridge until you are ready to assemble the cake.
This recipe is fantastic and so easy to make! I’ve made it twice so far and everyone loved it. The first time I made it with a hand held mixer, it took longer to mix to get to the thick and fluffy consistency which I don’t think I fully got so my sponge cake didn’t rise too much. That was fine because I just had 2 layers instead of 4. Still great. Second time I used the kitchen aid stand mixer and that was way easier and faster! I got the right consistency and it rose well and was able to cut in half. Overall this is a super easy recipe with minimal ingredients and so delicious. Looking forward to making it again!
I’m so happy it worked out for you, Anna! Thank you for sharing this awesome review with me!
I MUST compliment you on this recipe and your detailed directions. I’m an experienced cook and true “foodie” and this was SUPERB!! I followed the cake directions to the letter (used a hand mixer for 15 min. to get the ‘figure eight’ impression) and am delighted with the results. The outside edges were a little shaggy on one of the two cakes but don’t know why. Perhaps I need to use a “sharper” tool to loosen (is there an alternative … like lining the vertical part with parchment also?). The strawberry prep was easy and delicious, too. I only used “stabilized” whipped cream (with powdered gelatin) and no cream cheese and it was just outstanding. Have paid $60 for almost the identical cake in a high-end bakery. I’m thrilled beyond belief and can’t thank you enough. Job well done!!
Hi Arline! Thank you so much for your thoughtful and detailed review! I’m so happy you enjoyed this recipe. Parchment paper may be an option but making sure the cake is cool enough is best before removing, to help with the edges. I appreciate your feedback! 🙂
Hi Natasha,
I want to make this cake for my daughter’s 12th birthday but use 3 9inch pans for more layers. Would I just then make 1 1/2 times the recipe? And, would the cake still hold up with the additional layers?
Thank you so much,
Catherine
Hi Catherine, the cake will still hold up with the additional layers. My only concern is that the eggs and sugar batter might overwhelm a stand mixer. It might still work well in a large 6Qt mixer, but would need a little longer mixing time to beat adequately. You also may need to bake slightly longer if making 1 1/2 times the recipe.
Thanks Natasha! One more question. I wanted to bake the cake tonight and then decorate and assemble tomorrow. What is the best way to store the cake layers overnight?
I would recommend refrigerating the layers. Make sure to have them cover well with saran wrap.
Thanks Natasha!
I left the layers out overnight every time I made the cake and they were just fine.
Hi Catherine, I used this recipe as the base for my daughter’s wedding cake (12, 9,, and 6 inch tiers). We had to travel, so I needed to make the cake layers beforehand. I did a test cake, baked all the layers, then cooled and double wrapped in clingfilm. I left them on the counter for a week and then constructed the cake. They were perfect! I only refidgerated once they were filled. And my daughter’s wedding cake was a huge hit. This is quite a versatile recipe!
Thanks so much Dasha!
Hello,
I’m looking forward to trying this recipe for my neice’s 5th birthday. My mom always makes a biskvit (we’re also from Ukraine) but she doesn’t add the strawberries/cream. If I frost the cake the night before the party would it become too moist? Or is that safe to do? Thanks!
Hi Anna. This cake can definitely be made the night before and will not get soggy. I’ve kept leftovers in the fridge for 2-3 days and it holds up well since it is a sponge cake. Since you are using fresh strawberries both on top and inside, for max freshness, I would plan to serve it the same day or the following day after refrigerating overnight.
Hi Natasha! I made this cake today for our daughters 11th birthday and it was a hit! Thank you! The recipe was easy to follow but I liked watching the YouTube video for it when it came to the strawberry consistency. I will definitely make this again.
You’re so welcome Sarah! I’m so happy you all enjoyed that!
Beautiful! I made this for my mother in law from China. They do not care of the super sweet American cakes. I made this for her and it was perfect! Not as beautiful as yours, Natasha, but pretty and delicious!
Thank you for the wonderful review Carolyn! I’m so happy everyone loved this!
Generally I grease and flour the cake pans. Why do you say that greasing the pans is not necessary for this recipe?
Hi Susan, greasing the pan for this specific type of sponge cake will cause the cake to pull away from the walls of the pan and it won’t be as even of a cake layer.
Hi Natasha, if I use frozen strawberries for the puree, should I defrost the strawberries first and get rid of excess water or blend them frozen? Thank you
Hi Anna, I haven’t tried putting frozen strawberries inside the cake so I’m not sure if they would be too wet or would interfere with the cakes rising. I think it’s worth an experiment if that is all you have but I haven’t tried that myself. You could definitely use frozen for the strawberry sauce, just add sugar to taste if they are too tart after blending.
I made the cake last night but I’m wondering if the cake, before assembling, tastes different than when after it is assembled? The texture of the cake (plain) is rubbery and spongy (hence the name) but does the texture change after the fruit and frosting is applied?
Thanks!
This cake will absorb some of the moisture from the cream if it sits for a bit but it shouldn’t feel to dense. Did it rise like the one I have in the photo? This cake relies on the volume of the eggs and sugar to rise and if that volume isn’t there, it will be dense.
Thanks for your help! The cake did rise as the picture. After adding the fruit and frosting layer, the cake was a little more moist but still kind of rubbery/gritty. Thanks for the recipe, I did learn some new techniches and might give it another try in the future : )
I sure hope it works better for you Kathy!
I am going to try and make this for a Birthday this Saturday, looks delicious. To be sure though, can I use Philadelphia for the cream cheese? I always thought that was regular cream cheese but I see different opinions on that online.
Hi Christian, you can definitely use Philadelphia cream cheese!
Thank you so much! 😊
You’re welcome!
Hi Natasha! Love this recipe, so delicious! Just a quick question, wanted to make this for my mom but she doesn’t care for cream cheese frosting. Could I just do this with a whipped cream frosting? Thanks!
Danielle
Hi Danielle, I think that could still work. It is a little more sturdy with the cream cheese frosting but that substitution should be ok.
Sorry forgot to put a star ⭐️ rating of 5 obviously
Thanks, Yelena!
This has probably become one of my most popular and favorite cakes! I’ve made it several times for my family for birthday parties and it was gone in minutes! It was a real crowd pleaser and after that I got asked to make it for weddings and I’m about to make it for the 3rd wedding already!!!! Back when I lived in Hawaii my friend Oksana made it and everyone LOVED it! I asked for the recipe and she sent me the link and that’s how I first found out about Natasha’s Kitchen! And now as the saying goes “Thabk God for Natasha and her kitchen!!!!!” And that’s very true because whenever I need to cook or bake something, first place I go is Natasha’s kitchen!!!! Even if I don’t find a recipe of something that I wanted to make I still find something either similar or even better! That’s like the only place where I get my recipes! So thank you very much
You are so nice! Thank you Yelena for all of your wonderful comments and reviews! I’m so happy you discovered our blog!
Hi Natasha
I want to know if I want to make 16” cake instead of 9”, should I double up all the ingredients? Also, do think will taste good if I make mable cake (half layer of chocolate and half layer of yellow cake?)
Thanks
Candace
Hi Candace those are such great questions! The marble idea sounds really creative! If you try that out I’d love to see some photos and hear how you like the recipe! Doubling would be a great idea although I’m not sure how thin the cake would be.
Sounds really good – thank you and have a great weekend.
It sure is! Thank you, you also!
I’ve made this cake several times and I can’t wait to make it again this weekend! It’s easy and a total crowd pleaser
Awww that’s the best! Thank you so much for sharing that with me :).
I made this cake today, super easy and it’s delicious!!! Thank you so much Natasha for this awesome recipe 💗
I’m so glad you enjoyed it! Thank you for the wonderful review!
My 12 year old son and I made this today. Huge hit at our family dinner! What a delicious recipe and so easy to follow! Ours wasn’t as pretty as yours but it tasted divine! Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi
Your recipes are awesome!
In the recipe of the strawberry cake, for the frosting -cream cheese- can I use mascarpone?
Hi Safa! I haven’t tried that substitution to be honest but it may work well also on this cake. Our berry tiramisu might be a good guide for you. I do love the cream cheese frosting here and the depth of flavor it has but mascarpone would be a thicker frosting.
you have done a great work well-made keep going on.
Thank you, Jack!
I did a bad job of reading and following the recipe and it still came out great! Nice and spongey.
I think the only thing I got right were the ingredients and cook time. Very delicious!! I also added some vanilla extract and it was amazing!
Thank you for the wonderful review, Emily! I’m glad you enjoyed it!
Hi Natasha, this is my first time making this cake. I am doing a 2 teir cake 9inch on bottom and a 6inch on top. How thin should the 9inch layer be after sliced. I baked two 9inch pans but when I sliced them in half there about a half an inch will the cake hold up with such thin layers. This cake looks amazing!
Hi Stephanie, mine held up without issues even with a strawberry puree on it. I Haven’t done taller than this and if you do, I would probably use a little less puree between the layers so it doesn’t get too heavy.