A slice of strawberry layer cake on a green plate

This post may contain affiliate links. Read my disclosure policy.

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 *measured correctly

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

Two photos of mixing bowls with batter for a strawberry layer cake

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.

Two photos of flour being added to the batter for strawberry layer cake

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.

Two photos of sponge for a strawberry layer cake one baked and one unbaked

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

Three photos of strawberries being clean and placed into a food processor

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)

Four photos of the process to make a cream for a strawberry layer cake

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)

Three photos of pureed strawberries and cream being spread on a sponge for a strawberry layer cake

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

Strawberry Layer Cake_-13

A close up of a slice of a strawberry layer cake

A slice of strawberry layer cake with halved strawberries on top and beside it

Natasha's Kitchen Cookbook

Strawberry Layer Cake Recipe

4.89 from 123 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Ingredients 

Servings: 14 -18

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
  • 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 the top
  • Chocolate chips to melt and decorate the top; optional

Instructions

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

  • 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.
  • 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.
  • 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.
  • Transfer to lined baking pan and bake until top is golden and toothpick comes out clean 17-20 min.
  • (While the first layer is baking, start making 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 (2-3 minutes).

Assembly:

  • 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)
  • Spread the first layer with 1/3 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).
  • Decorate the top with fresh strawberries and chocolate (see chocolate decorating tutorial below)
Course: Dessert
Cuisine: American
Keyword: Strawberry Layer Cake
Skill Level: Medium
Cost to Make: $$

Final Final Picmonkey Hashtag banner

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Oksana Katrych
    February 17, 2024

    Hi Natasha!!! Can I assembled cake for tree days before? Thank you in advance.

    Reply

    • Natashas Kitchen
      February 17, 2024

      Hi Oksana, yes absolutely! If you want to make the cake layers a few days ahead, you can leave them at room temp, wrapped in a plastic bag with parchment between them, just be sure they are at room temp before covering them up. If you want to make it further ahead of time, store in the refrigerator. You can also freeze them for up to 3 months.

      Reply

  • Eva
    November 14, 2023

    Natasha, how do I prevent the frosting to be too runny? I’ve made this cake couple of time, but with the frosting it is hit or miss.. Thank you

    Reply

    • NatashasKitchen.com
      November 14, 2023

      Hi Eva! Be sure to use “heavy whipping cream” and not just whipping cream which is lighter. Also, use block cream cheese only, not whipped. The heavy cream should be very cold before you start whipping. You want to whip until stiff peaks but stop there or it will curdle. The cream cheese should be softened but not too warm either. I hope that helps.

      Reply

  • Sylvia Oetting
    July 28, 2023

    Natasha, can this cake be frozen for later use? I am making a Wedding cake for my nephew, his Bride has asked for a strawberry filling and your recipe sounds awesome!

    Reply

    • NatashasKitchen.com
      July 28, 2023

      Hi Sylvia! You can make and freeze the cake sponge on its own, but I do not recommend freezing it once it’s assembled.

      Reply

  • Melody
    June 15, 2023

    I’m confused by the directions. It says to use all the eggs to make the batter and poured into a 9 x 13 pan. Then it says to do a second pan but doesn’t say anything about repeating the recipe again. So do I make another better with another 6 eggs?

    Reply

    • Natashas Kitchen
      June 15, 2023

      Hi Melody, yes, in step #5 we mention “(While the first layer is baking, start making your second cake layer repeating steps 1-3 above)”. You can see in the ingredients this recipe calls for 12 large eggs, and Step 1-3 uses half of the ingredients that you will then repeat to use up the rest of your ingredients. I hope that helps!

      Reply

  • Jennifer
    June 4, 2023

    Can I make this cake the night before and leave it in the fridge? Will the frosting stay put?

    Reply

    • NatashasKitchen.com
      June 4, 2023

      Hi Jennifer! Yes, we make this cake and store it in the refrigerator due to the cream cheese frosting.

      Reply

  • Lois
    May 17, 2023

    Website Photos show round and rectangle. Confusing. I will be using two 8″ round, hope the batter is the right amount.

    Reply

    • Natashas Kitchen
      May 17, 2023

      Hi Lois, for this Strawberry Layer Cake we used a rectangle pan. This recipe will work in round pans if they are nice and tall. I hope you love this recipe.

      Reply

  • Gigi
    January 27, 2023

    Can’t wait to try it! I’ll let you know what the results are!!

    Reply

    • NatashasKitchen.com
      January 27, 2023

      I would love to hear. Thanks, Gigi! 🙂

      Reply

  • Leah
    September 17, 2022

    I’ve made the round version of this cake many times. It’s a favorite in our house. Today was my first time to make the 9×13 version. I didnt have enough frosting even if I made the frosting layer thin. I made another half recipe so the cake could look well covered. That was the only flaw with this recipe. Otherwise – super good as usual!

    Reply

    • NatashasKitchen.com
      September 18, 2022

      Thank you for sharing, Leah! I’m glad you love this recipe.

      Reply

  • Andrea Clarke
    July 31, 2022

    Hi Natasha,
    Does this recipe not require any baking powder? Thank you, I am so excited to try this.

    Reply

    • Natasha's Kitchen
      July 31, 2022

      Hi, the video is for the round strawberry cake that we have posted and we have in recent years started adding a little baking powder just for more consistent results. It will work both ways.

      Reply

  • Cathy K
    July 19, 2022

    Everyone loved it! One comment, I made 1.5 times the cream cheese frosting and it was about right for how I would make the layers and then frost the outside. Cake was delicious – not overly sweet. Definitely will make it again and use the cake base with the other recipes on this site. Thanks!!!

    Reply

    • Natasha's Kitchen
      July 20, 2022

      I’m so glad you enjoyed the recipe, Cathy!

      Reply

  • Alex
    May 16, 2022

    Can 100% whole flour be used and if so do you know if any adjustments would need to be made to the layer ingredients?

    Reply

    • NatashasKitchen.com
      May 17, 2022

      Hi Alex, I have not tested this to advise. Whole wheat makes your baked goods denser and a lot heavier than all-purpose flour. You’d have to experiment with the ratio.

      Reply

  • Kim Grant
    May 10, 2022

    Hi there. I was wondering does the granulated sugar taste grain like in the frosting? I’ve seen doing this with 10x so what is the difference in taste and texture? Thank you so much..

    Reply

    • NatashasKitchen.com
      May 10, 2022

      Hi Kim, that happens if it is not mixed well to dissolve. Follow step 2 in the frosting instructions and avoid this from happening.

      Reply

  • Jayne
    April 12, 2022

    Hi Natasha, could I add lemon zest to the batter to male it a lemon and strawberry cake. I really like the lightness of a genoese sponge like this one. Many thanks for any help you can give.

    Reply

    • Natasha's Kitchen
      April 12, 2022

      Hi Jayne, that sounds like a good idea but I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Lucy
    March 13, 2022

    Hi Natasha!
    I was wondering if I could use a round pan/ springform pan to bake 2 layers? And if I can, do I need to adjust the time and/or temperature?

    Thank you!

    Reply

    • NatashasKitchen.com
      March 14, 2022

      Hi Lucy, I have not tested that. You’ll have to experiment. Depending on the size of your pan, you may not need to change the temperature but you’ll need to watch the time.

      Reply

    • Lauren d
      March 27, 2022

      I used round cake pans! They were 9×9 so I just divided the batter among 4 pans and didn’t cut any layers in half. Also cooked a bit shorter in the smaller pans at 15 min. Cake was a bit taller but turned out great!

      Reply

  • Ramya Pasumarthy
    March 4, 2022

    Is it ok if we add food color to the cake.my daughter wants to be her cake to be in pink color🤷‍♀️

    Reply

    • Natashas Kitchen
      March 4, 2022

      Hi Ramya, The frosting isn’t very thick, so I don’t think it could handle very much food coloring without thinning it out. I recommend a gel food coloring and not as much.

      Reply

    • Ramya Pasumarthy
      March 5, 2022

      Not for frosting ..for cake batter itself and yes i will use gel colors..

      Reply

  • Tabita
    November 23, 2021

    Best tasting cake!
    Is it possible to make cake layers ahead of time and still have them taste the same?

    Reply

    • Natashas Kitchen
      November 23, 2021

      Hi Tabita, yes, the layers can be made ahead of time!

      Reply

  • Robin
    June 15, 2021

    Wondering if I can color the frosting for the coating on the outside? Considering colorful options for a child’s birthday..

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Hello Robin, I honestly haven’t tried that yet to advise. But I think it’s a good idea, if you do an experiment, please share with us how it goes!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.