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.

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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

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

4.87 from 76 votes
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $15-$18
Servings: 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
  • 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.

  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 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:

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

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Yelena Lepekhin
    July 10, 2018

    Definitely a crowd pleaser! Made it for parties and weddings over and over again!!!!! Absolutely gorgeous and amazingly delicious!!!!! Always on my list!!! Reply

    • Natashas Kitchen
      July 10, 2018

      That’s Awesome! I’m inspired reading all of your wonderful reviews! Reply

  • Oksana
    June 22, 2018

    What if my frosting is runny? I used cold heavy whip and the right amount.. should I put it in the fridge then try beating it again? Reply

    • Natasha
      June 23, 2018

      Hi Oksana, if you beat on high speed with the whisk attachment for a little longer, that can help. Also, be sure it is HEAVY whipping cream which has a higher fat content and beats to stiff peaks easier than plain whipping cream. In the round version of this same cake, we found the frosting is stiffer if you beat the whipping cream separately from the cream cheese and then fold them together. Reply

  • Amateur Baker
    May 14, 2018

    Made this cake recipe to the T and it worked great! Do be warned though that you really need an egg beater – a regular electric beater took me about an hour for each cake. The chocolate work was very easy and stayed on the cake nicely (did not melt), cake stayed fine at room temp for about 3 hours. For the frosting, I added some craime fraiche instead of cream cheese and cut back a bit on the sugar, it was good. Reply

    • Natasha's Kitchen
      May 14, 2018

      I’m happy to hear the recipe was a success! Thanks for sharing your helpful review with other readers! Reply

  • Lauren Scott
    April 25, 2018

    I made this for my husband’s birthday using 9″ cake pans (per your video on sponge cakes) and it was a HUGE hit. My husband said it was the best cake he’s ever eaten!! My IMPOSSIBLE to please father-in-law raved all night – thought it was dulce de leche because it was so moist. Thank you!!! Reply

    • Natasha's Kitchen
      April 25, 2018

      You’re welcome Lauren! I’m glad to hear the recipe is such a HUGE success. Thanks for sharing your excellent review! 🙂 Reply

  • Priyanka
    November 21, 2017

    Why don’t you use butter. What happens if you use some butter? Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Priyanka, I have added butter to a similar cake base but it’s more tricky when adding butter since it has to be melted and cooled, added in a steady stream while mixing and baked immediately since it’s at much higher risk of deflating when using butter. This is why I don’t typically use butter in my sponge cakes, and traditionally it is not added to this classic European sponge cake. Reply

  • Kate
    October 29, 2017

    Hi. Was just wondering how do you get the cake not so spongy? I know everyone likes it light and airy/spongy but in the Caribbean, we like it denser.
    Does adding fewer eggs help? Thanks Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Kate, this particular cake is supposed to be airy and spongy. I probably would suggest finding a different recipe that rather than trying to modify this one to be more dense and I am not able to recommend that without testing it myself. Sorry I can’t be more help! Reply

  • 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

    • Peggi K
      January 20, 2018

      It freezes beautifully. This is a big hit since I first made it years ago (from Natasha’s recipe) and my friend always freezes it and even enjoys it frozen. 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

  • Alice
    July 19, 2016

    Hi Natasha! My oven is small and I can only fit 1 pan inside at a time. I was wondering how should I proceed considering that. Should I make 1/2 the recipe first and then the other half? Can make the entire recipe and pour 1/2 in a pan and put it in the oven, and the rest of batter can wait until the oven is free? Or will it go bad?

    I’m sorry for the bad english, I’m portuguese. Thank you very much in advance!!! Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Hi Alice, I would make the first layer and then the second one separately. You don’t want this cake batter to sit at room temperature for 25 minutes or you risk it deflating or having a rubbery base after baking. Reply

  • Marlene
    July 16, 2016

    Hi Natasha, Do you think I can use a blender to make the strawberry filling? I don’t have a food processor. Reply

    • Natasha
      natashaskitchen
      July 16, 2016

      Hi Marlene, absolutely! That would work just fine 🙂 Reply

  • Lyzbeth Avery
    July 14, 2016

    Question. Does this recipe only call for eggs, sugar, and flour for the cake? Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      That’s right, only three ingredients 😋. Reply

      • Sharon Landry
        October 25, 2016

        What about the baking powder mentioned in the video? Reply

        • Natasha
          natashaskitchen
          October 25, 2016

          Hi Sharon, I used to not put it into my cakes and this cake was an earlier version. It still works well without it but you can add it if you prefer. I found that the baking powder provides a slightly more level cake. Reply

  • Natasha
    July 12, 2016

    Hi Natasha,
    Would this cake be able to hold another layer as I needed one with more height? And is it ok to ice the outside of the cake with buttercream instead as I think it’ll hold better for decorating? Sorry and one more question is it ok to make the cake the night before? Thank you Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      Hi! Yes to all of your questions. That should all work well. I hope you enjoy it! Reply

  • Linda
    June 29, 2016

    Hi I’m limited on time can I bake the biskvit A few days in advance and then assemble later Reply

    • Natasha
      natashaskitchen
      June 29, 2016

      Hi Linda, yes absolutely! If you want to make the cake layers a day 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

  • patty
    June 24, 2016

    Hi! I will make this cake for my 2 years old boy, how long can I keep the cake room temperature? Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      June 24, 2016

      Hi Patty, it depends on the temperature you are leaving it in. Since the frosting is dairy based, I wouldn’t leave it at room temp longer than 3 hours or so. Reply

  • Michelle Balson
    June 13, 2016

    Hi There,

    I haven’t made this type of icing before and I am a bit nervous, but it sounds lovely and would love to try it. I am going to double the recipe and do a 12X18 for a party this weekend. Does it spread like butter cream? will it set up/harden like butter cream? Do I whip the whipping cream first. Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      Hi Michelle, it’s not as stiff as a buttercream and it doesn’t really harden up either. You don’t need to whip the whipping cream first, but you can if you wish to if you wish to get a slightly stiffer frosting. I hope all of you party guests love this cake! 🙂 Reply

  • Yana
    June 4, 2016

    this is my new favorite cake! so delicious!! i made the 9 inch round version. can i use this recipe to make 2 11 inch rounds instead of 2 9×13? Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      I’m not sure if the baking pans would overflow with two 11 inch round pans. I think it might work if your cake cans are tall enough. Reply

      • Yana
        June 6, 2016

        do you think it would work for 2 11 inch pans if i do 1 and a half of this recipe? it would come out to 9 eggs, 1.5 cups flour, etc..  Reply

        • Natasha
          natashaskitchen
          June 6, 2016

          Hi Yana, I think that would work well. Reply

  • Janine
    April 26, 2016

    My daughter wants a strawberry cream cake for her 25th birthday on Sunday. Can I use two or three 9 inch round pans for this recipe?
    Thank you so much for your help! Reply

    • Natasha
      natashaskitchen
      April 26, 2016

      I actually have a round version of this cake! Click here for the recipe 🙂 Reply

      • Janine
        April 26, 2016

        Thank you for your quick response! That’s fabulous Natasha ! Thank you!
        We are celebrating on Sunday, how many days in advance can I make the cake? Concerned about it getting soggy. Reply

        • Natasha
          natashaskitchen
          April 27, 2016

          It doesn’t really get soggy and for max freshness I would make it a day ahead but not much longer than that since there are fresh strawberries in and on it. Reply

  • Rooma
    April 14, 2016

    It’s a 10 star rating cake recipe Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Thanks Rooma! You’re awesome!! 🙂 Reply

  • Rooma
    April 14, 2016

    I made this cake today for my friends surprise birthday party. I am so glad that I chose your recipe, it was the awesome cake I have ever made. The cake was the star of the party. This recipe is going to stay with me forever. No eggy flavour, very soft and moist. Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      I’m so happy you and all of the party guests enjoyed it. Thank you so much for sharing that with us! 🙂 Reply

  • Rooma
    April 13, 2016

    Can you tell if I want to bake using half of the amounts of the contents of ingredients. Do I still whisk the 3 eggs and sugar for 10 min high speed. Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      Hi Rooma, I have this cake as a round cake (pretty much half of everything except the frosting). I would recommend following this tutorialReply

  • Teresa
    April 12, 2016

    Can I crumb coat my cake with butter cream frosting also sense I am using fondant on my cake and still use the strawberry filling in the center Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      Hi Teresa! I think it would work the way you described it. Leet me know how you like it! I’d love to see your cake when it’s done. If you post it somewhere, I hope you tag me #natashaskitchen so I can see it! 🙂 Reply

  • Nataly
    April 11, 2016

    I did this for my friends birthday, she loved it! This is my favorite cake now. Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      I’m so happy to hear that! Thank you so much for your awesome review! 🙂 Reply

  • SvetKa
    March 24, 2016

    Anyone try this with gluten-free flour? Reply

    • Natasha
      natashaskitchen
      March 24, 2016

      I haven’t personally but one of my readers shared that she made a biskvit cake (the same as in this one) with GF flour with great results. If you try it, let me know how it goes! 🙂 Reply

    • janelle
      May 27, 2016

      I just did with bob’s red mill all purpose gluten free flour. (The one for one type). I added 1/2 tsp of xantan gum per cup of flour. So far, the consistency looks identical to the cake when made with wheat flour.

      Taste wise, I have not iced it yet but I find it has a tiny but of the GF flour taste. I don’t think it it will be noticeable once the strawberries and frosting are added. I can come back and update once I taste the completed cake. Reply

      • Natasha
        natashaskitchen
        May 27, 2016

        Yes, do keep us posted! Thanks so much for sharing your details 🙂 Reply

  • Alyssa Barrett
    March 19, 2016

    This looks delish! Could I potentially divide the batter among 3 8-in round pans? Thanks! Reply

    • Yana
      March 19, 2016

      Divide it in 4 round pans; ) I just made it in round pans, and it came out perfectly.
      It’s my 3rd time making this cake. It’s everyone’s all time favorite! Thank you Natasha for this supper yummy cake recipe!!!🍰💖 Reply

      • Natasha
        natashaskitchen
        March 19, 2016

        Thank you for sharing Yana! I’m so glad you enjoy the recipe! 🙂 Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      One of my readers shared that they divided it into 4 (9-inch) rounds. It might overwhelm 3 smaller rounds. You should check out this round version of the same cake, which would work better:  Reply

      • Ewa
        April 13, 2016

        I’m afraid the link to the round version does not work… Reply

        • Natasha
          natashaskitchen
          April 13, 2016

          Ewa, thank you for pointing that out, I got it fixed and you can click here to view the round version. Reply

  • Rose
    March 8, 2016

    Disregard post, I have to many tabs open and mixed up the cakes! Sorry! What strikes me odd is there is no salt or vanilla added. Reply

    • Natasha
      natashaskitchen
      March 8, 2016

      Since it is a sponge cake, you can flavor it any way you like with syrup so the vanilla isn’t necessary and I’ve never used salt in my sponge cake. I’m not sure how common it is to add the salt to classic European sponge cake – I haven’t see it done. Reply

  • Anu
    March 7, 2016

    Hi shud I add baking powder n soda in this cake? Pls reply asap Reply

    • Natasha
      natashaskitchen
      March 7, 2016

      I haven’t used baking soda or baking powder in this recipe. As long as you beat eggs long enough, it will rise just fine. Let me know how it turns out 😀. Reply

  • olga
    February 27, 2016

    Could I make a cake with a hand mixer? Reply

    • Natasha
      natashaskitchen
      February 27, 2016

      Yes, it may take a little longer to beat but with a good ELECTRIC hand mixer on high speed, it can be done. You could not make this cake with a manual hand cranked mixer. I think you will still have to make it in 2 batches though for it to inflate adequately  Reply

  • Erika
    February 26, 2016

    I’m terrible at cutting cakes in half. I was going to half the recipe, but can I use 9 inch square pans instead?

    Thanks! Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      To put the recipe into two 9 in. Square pans, use this recipe with square pans instead of round ones: https://natashaskitchen.com/2015/06/30/strawberry-cake-recipe/ Reply

      • Katya
        August 2, 2016

        I’m having the same issue about the 9-in square pan usage instead. I’d like to do it in 4 layers as well, so should I just half the whole recipe amount?
        The link you provided isn’t valid for some reason… Reply

        • Natasha
          natashaskitchen
          August 2, 2016

          Oh sorry about that. Click here to get to the round version of this cake. Reply

  • Peggi
    February 26, 2016

    I am making this cake again (4th or 5th time) and I double the frosting, the frosting is not too sweet and that way I don’t have to worry about how much I use. I have also taken to using a flour dusted cookie sheet to move the layers around. Cut the layers, then slide the cookie sheet between them, so easy to move them/stack them that way. The layers were the hardest for me. My young friend is having her 40th birthday and I asked, do you want me to bring the Strawberry Cake and she said “yes, PLEASE!!” … this cake is awesome and it freezes so well, if you eat it semi frozen it’s like an ice cream cake. p.s. this time I’m going to make an attempt to decorate the top with the chocolate and strawberries. I have an idea in my head. I’ll let you know how it turns out. 🙂 Reply

    • Peggi
      February 26, 2016

      p.s. does anyone know of a cake carrier that can fit this cake? I’ve been looking and they all look to short to handle how tall this cake ends up being. Thanks! Reply

      • Natasha
        natashaskitchen
        February 26, 2016

        Yes! I use a rectangular one by progressive. I have it listed in my shop: https://natashaskitchen.com/shop/ Reply

        • Peggi
          February 28, 2016

          The link was broken, but I picked up a white bin with a flat lid about 6 inches deep and inverted it and used that with a cake board trimmed to fit. Everyone said it was genius and it cost me $6. 😀 Reply

          • Natasha
            natashaskitchen
            February 28, 2016

            Great job improvising Peggi :).

    • Natasha
      natashaskitchen
      February 26, 2016

      That’s awesome to know that you can freeze the entire cake and eat it semi frozen. Thank you so much for the brilliant idea!! Yes do lt me know how it turns out. I’d love it if you cold post a picture here for me to see it when it’s done! 🙂 Reply

  • Vinoli
    February 17, 2016

    Omg I made it for valentines this year. My husband and friends LOVED it!!!!! I also used whole blue berries and puréed raspberries inbetween layers. Omg it was a big hit! Awesome. !! Thanks ever so much Natasha. 🙂 wish I could upload a pic of my cake. Reply

    • Natasha
      natashaskitchen
      February 17, 2016

      Thank you for such a nice review, looks like you have a new favorite 😀. If you on Facebook or Instagram, feel free to share the photo on my page. Reply

  • Edna Miranda
    February 15, 2016

    Is the cake suppose to have an egg taste to it?. I whipped the mix until it was three it’s volume. Once you had the fresh strawberries and cream cheese you can’t taste. Mine had a sponge like quality. It wasn’t a straight thru cut more like almost sponge cake like. Am I doing something wrong, maybe over baking? All in all this cake is awesome. Just want to get it right. Making it again tonight for my mom’s church per request. Thank you. 🙂 Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      It sounds like maybe you’re under beating it. Did you beat for the recommended time? You can’t really overbeat the egg mixture but you can underbeat it and that is typically the cause of an overly spongy/eggy cake. I hope that helps! Reply

      • Edna Miranda
        February 15, 2016

        Hi Natasha, I want over the instructions again and this time I did beat it exactly for 10 mins. What a difference it makes. It doesn’t have the spongy/eggy taste. I am about to make the frosting and decorate it. Lesson learned, always follow directions when beatin for a certain amount of time. Lol. Thank you so much. This is my third in two days. 🙂 Reply

        • Natasha
          natashaskitchen
          February 15, 2016

          Yay!!! I’m so happy to hear that! Once you’ve figured out this cake base, you can make so many different cakes with it. I’m so happy for your success 🙂 Thank you for sharing that with me! Reply

  • amber
    January 27, 2016

    This cake is absolutely delicious! It was gone in a day and my husband keeps asking me to remake it. Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      That’s a good problem to have! ;). I’m so happy you both love the cake 🙂 Reply

  • Karen
    January 13, 2016

    I’ve made this cake quite a few times and it is always a big hit!! Thanks for sharing the recipe Reply

    • Natasha
      natashaskitchen
      January 13, 2016

      That’s so great! Thank you so much for sharing your wonderful review 🙂 Reply

  • Amy Roche
    December 6, 2015

    Hi there
    My daughter wants a pink strawberry cake for her birthday! Just wondering could i add pink/red food colouring to frosting to have it pink instead of creamycolour? Reply

    • Natasha
      natashaskitchen
      December 6, 2015

      The frosting isn’t very thick so I don’t think it could handle very much food coloring without thinning it out. Although, I re-made this cake into a round version and used a little different method for the frosting (first beating the heavy cream) then folding it back in (still very easy), and I think that frosting is thicker and could handle a little food coloring: https://natashaskitchen.com/2015/06/30/strawberry-cake-recipe/ Reply

      • Amy Roche
        December 7, 2015

        Thanks for reply. Might try that. Or any other ideas for a pink cake would be greatly appreciated!!

        Thanks
        Amy Reply

  • Rumbi
    October 31, 2015

    Really lovely, not too sweet. Will be making again Reply

    • Natasha
      natashaskitchen
      October 31, 2015

      Thank you for the nice review Rumbi 🙂 . This cake is always the first to disappear at the parties. Reply

  • Anish
    October 31, 2015

    Wow! Looks fabulous! I’ve recently started baking and have been looking for new recipes.

    Next month is my niece’s birthday. Definitely going to try this one.

    Thanks Natasha…regards from Bahrain Reply

    • Natasha
      natashaskitchen
      October 31, 2015

      Anish, welcome to the site :). You are going to love this cake! Reply

  • October 19, 2015

    Thanks Natasha for the wonderful recipe. I made it on my birthday and put the website of the picture here. Reply

    • Natasha
      natashaskitchen
      October 19, 2015

      Sara, such a beautiful cake, well done! Thank you for sharing it with me :D. Reply

  • Ksenia
    October 7, 2015

    Natasha, how early can I make cake? If party is Saturday, I make the 2 layers wed evening and make the cake Thursday, is that ok? Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      Since there’s so much fresh strawberries in the cake, I would highly recommend making it on Friday if you are serving it on Saturday. You can make the cake layers in advance. The cake layers even freeze well. Reply

      • Ksenia
        October 8, 2015

        Thank you! I am to do the cake filling tomorrow. A funny question – can I use a blender (like Nutri Ninja, for ex.) to blend the Strawberries instead of a food processor? Or will it be too runny? I would appreciate a quick response, thanks! I am making the other strawberry cake recipe, had to multiply the round cake recipe by 2.5 to have it fit the 14.5 by 11in pan. 🙂 Baked successfully, just have to cut the layers and do filling tomorrow. Reply

        • Natasha
          natashaskitchen
          October 8, 2015

          Ksenia, you can use a blender, just pulse it so it won’t turn in to puree :). Reply

          • Ksenia
            October 9, 2015

            Thank you!!

  • bodisch
    September 5, 2015

    can I use fresh peaches instead of strawberry? Reply

    • Natasha
      natashaskitchen
      September 5, 2015

      Hm… I think it would taste good but peaches tend to discolor. So yes it would work but it might not be the color you want. Reply

  • Erica
    July 16, 2015

    Hello, I want to make this for my Aunt’s birthday. My cousin will be here with her children. Two of them are type 1 diabetics. Would you happen to know the carbs in this so I can tell her for insulin adjustments? Thanks in advance. Reply

    • Natasha
      natashaskitchen
      July 16, 2015

      Hi Erica, I don’t usually put up nutritional info so I don’t know it off the top, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool. Reply

  • Brian
    July 5, 2015

    i showed a picture of this cake saying I’m going to make this cake next, and a person said I’ll buy one of those, so the first one of these I made was sold, so I could not even try it, but then I made another because I wanted to try and share it so badly. Well I made it on July 4th weekend and put the middle layer instead of strawberry, I used blueberry for that red white and blue look. It was a score. I took a pic, but can’t seems to post it here. Anyway, this cake Is awesome , anyone who does not like this cake is most likely dead. Reply

    • Natasha
      natashaskitchen
      July 5, 2015

      Thank you Brian for such an awesome review, your comment made me and my husband laugh :D. I would love to see a picture of it so feel free to share it on my Facebook pageReply

  • Jen
    July 5, 2015

    Wondering if I can do this in 2 round tins? Do I need to alter the recipe at all? Reply

  • Susan
    June 30, 2015

    I usually bake with e-lrg eggs, I want to half to make 2-9″ round cake, will it make a big difference between x-lrg or large eggs? Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Susan, I just posted round version of this cake here. With six e-large eggs, I would recommend 3/4 cup sugar and 1 cup + 2 Tbsp of flour. Hope this helps and I’m sorry for the late reply. Reply

  • Alla
    June 27, 2015

    Thank you for posting this recipe! I halved it (used only 6 eggs, 1 cup flour, 1 cup sugar) and baked in 9″ round pan. The cake is very fresh and light, everybody in my family liked it.
    I was looking for good biskvit recipe for a long time. Now I finally have it. Thank you! Reply

    • Natasha
      natashaskitchen
      June 27, 2015

      I’m so glad you liked it! I recently remade this as a round cake also. I’ve had so many people ask me about how to turn it into a round cake so I figured it would be helpful to just redo it. I’ll post it soon 🙂 Reply

  • David Beahn
    June 18, 2015

    J don’t understand some of your directions. You state not to grease or line the sides of the pans, but the pic clearly shows the sides being lined with paper. Reply

    • Natasha
      natashaskitchen
      June 18, 2015

      Sorry about that! I am going to be remaking and rephotographing this cake in the next month or so, maybe sooner. I posted this a while back and have since discovered that not greasing or lining the sides of the pan works best. Reply

  • magdalena
    June 12, 2015

    Hi Natasha,
    Any tips on cutting the layers horizontally and then put them back together without breaking? it’s my first time. thank you Reply

    • Natasha
      natashaskitchen
      June 12, 2015

      Yes, cut around the edges of the cake first, going about 1″ deep (basically score the cake first), then cut deeper and through the cake. Reply

  • Nadiya
    May 29, 2015

    Hi Natasha, Could you please tell me if I can make this cake in a round baked pan? If yes, approximately what size it should be? Thank you. Reply

    • Natasha
      natashaskitchen
      May 29, 2015

      Yes, it can be done but you will have to adjust the recipe. Cut the cake ingredients in half. You can just make it with half of the eggs and divide the finished batter between 2 round 9″ cake pans. I would probably make 3/4 of the cream and the filling just for good measure 🙂 Reply

  • Sharlene
    May 27, 2015

    Hi, Natasha. This cake looks really delicious! I am making a Neapolitan cake for my daughter’s graduation (from 6th grade) in a three tier-cake form. The bottom layer is going to be a 10 in. chocolate cake with Oreo filling and a chocolate buttercream. The middle layer will be an 8 in. basic yellow cake with either Bavarian cream or custard filling with regular buttercream. The top layer, I was going to originally make a strawberry cake, but I think I am going to follow your recipe for the cake and filling and make a just make a strawberry buttercream for the outside of the cake. How do you think it will turn out? I didn’t want too much strawberry. Thanks also for sharing! 😉 Reply

    • Natasha
      natashaskitchen
      May 28, 2015

      This is a sponge cake and the strawbery provides the moisture to the cake to make it a moist cake. Are you planning to leave that part out and just use the sponge cake for the top of your cake? It sounds like a really delicious and elaborate cake you’re making! Are you using a round cake mold? If so, what size? You’ll have to adjust the cake to the size of your cake mold. Reply

  • supreet
    May 22, 2015

    Hi i was just wondering you do not use any baking powder at all ? Reply

    • Natasha
      natashaskitchen
      May 23, 2015

      This cake relies on the volume of the eggs to rise and does not require baking powder. It’s a typical European sponge cake 🙂 Reply

  • Katie G
    May 21, 2015

    This cake doesn’t call for oil, butter, water or milk? I am going to make this for my daughters 5th birthday party this weekend. I am going to make the cake chocolate though…seriously, who doesn’t love chocolate and strawberries?! Do you think adding in the cocoa powder would be okay without altering any of the other ingredients? Reply

    • Natasha
      natashaskitchen
      May 21, 2015

      When adding cocoa powder, for every tablespoon of cocoa that you add, remove 1 tablespoon of flour. It’s a good idea to either whisk or sift the Cocoa with the flour before blending it in. that is correct – this cake does not call for oil butter water or milk. It gets its volume from the eggs. It’s pretty much the same ingredients that are used to make ladyfingers. This is a European spongecake. Reply

  • Anuja Khemka
    May 13, 2015

    Can’t wait to try it. I have a question. if I make it in 2 9″ pans, can i bake them together and what will be the cooking time?

    I was planning to make 2/3rd of the recipe. Will that be ok or should I just make half? I do want a 4 layer cake 🙂 Reply

    • Natasha
      natashaskitchen
      May 13, 2015

      2/3 of the recipe is fine. Bake them together and the baking time and temp should be the same. Reply

      • Anuja Khemka
        May 15, 2015

        I don’t have a stand mixer, will a hand mixer do and give the same result? Reply

        • Natasha
          natashaskitchen
          May 15, 2015

          Yes, it’s just harder with a hand mixer because you have to stand over it for awhile, but it will still work. Reply

  • Masha
    April 5, 2015

    Absolutely amazing! Made it yesterday and it was perfectly moist and soft today. Whole family really enjoyed it, I got so many compliments for making it:) thank you Natasha *hugs* Reply

    • Natasha
      natashaskitchen
      April 5, 2015

      That’s wonderful! Thanks so much for sharing that with me 🙂 Reply

      • Amanda
        April 10, 2015

        Yes it’s true,,recipes that we have already tried and the result is amazing, I love being able to try this cake recipe, thanks Natashaskitchen your Reply

        • Natasha
          natashaskitchen
          April 10, 2015

          Amanda, I’m so glad you are enjoying the recipes 🙂 Reply

  • Rhonda
    March 29, 2015

    I can’t figure out how to share my pic of the cake I made. Thank you so much for the recipe. My son says it’s the best cake I’ve ever made for him, and I have made him a cake every single year for his birthday. This was his 27th :).
    Thank you!!!
    There wasn’t a scrap left. His 9 month old daughter thought it was the bomb too!! Reply

    • Natasha
      natashaskitchen
      March 30, 2015

      I’m so happy to hear that. What an awesome review! Thank you Rhonda 🙂 Reply

  • Anastasiya
    March 27, 2015

    Can I use regular whipping cream instead of heavy one? I bought the wrong one….:( Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      I haven’t tried it with regular whipping cream so I’m not sure if the frosting will be too loose or not. That would be my only concern with using the regular cream. Reply

  • Linda Diamond
    March 27, 2015

    I am wanting to make this cake BUT there is no leavening in the batter ie baking powder or soda. I think this is so that the cake won’t be so high that it can’t be cau in half and stacked on top of each other. Also, possibly the 10 minute whipping of the eggs and sugar??? But to be on the safe side, would you please tell me why there is no leavening in the cake, or salt either. or vanilla.. It appears to be a very bland tasting white cake… Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      This is the way that the traditional European sponge cake is made. It really has just those ingredients. You can add a little splash of vanilla if you like; I have before. Whipping the eggs and sugar for that long is important since you are relying on the volume of the beaten eggs for the cake to rise. Reply

  • Olya
    March 12, 2015

    Looks so light and yummy! How long before serving can I make it? How much time Does it need to soak up the goodness? Reply

    • Natasha
      natashaskitchen
      March 13, 2015

      Olya, you can make it a day ahead or serve it right away. It will taste great either way :). I hope you’ll love it. Reply

  • Rita
    February 28, 2015

    I made this cake for my son’s birthday. It was a big hit! My husband told me this is the best cake I ever made. He asked me to make the same cake for his birthday. Thanks for such a good recipe. Reply

    • Natasha
      natashaskitchen
      February 28, 2015

      I’m so happy you all enjoyed it. Happy Happy Happy Birthday to your son! 🙂 Reply

  • MP
    February 23, 2015

    I ran into this page looking for a good, easy cake to make. Unfortunately, it did not go the way that I thought it would. The cake batter was horrible. When I cooked the batter it turned out like custard. I used the correct ingredients, but maybe not having an electric mixer made a big difference. I would have liked to know what the consistency of the eggs were once they were beaten. Were they more runny? Fluffy? Stiff? For those without an electric mixer, that would have helped a lot in determining if the eggs were the right consistency. Other than that, the filling, buttercream, and chocolate decorations were great! However, it was disappointing to see a beautiful cake go to waste, because the cake batter didn’t go right. Maybe I’ll give this another shot, but with the use of an electric mixer. For right now… I don’t think I am going into the kitchen again. Reply

    • Natasha
      natashaskitchen
      February 23, 2015

      Oh I’m so sad to hear that. You definitely want to use an electric mixer for this recipe. I can’t imagine how hard it would be to get the eggs to whip without one. Here is a video that I created for the same cake base that I used as a tiramisu. http://youtu.be/26bTgepaEv0 I hope that is helpful! Reply

  • Mickey
    February 20, 2015

    looks delicious!! i was wondering though, could you cover it in fondant? would it carry the weight without collapsing? Reply

    • Natasha
      natashaskitchen
      February 20, 2015

      I don’t think it would collapse. My only concern is that the frosting for this cake is pretty loose and I’m not sure it will hold the fondant on the cake. Reply

  • Lucy
    February 11, 2015

    I made this for my dad’s birthday, HE LOVED IT!! It was delicious! I will be making it again when my in laws visit 🙂 Thanks for this recipe! Reply

    • Natasha
      natashaskitchen
      February 11, 2015

      I’m so happy you loved it :-). Thank you so much for sharing that with me! Reply

  • Peggi
    January 18, 2015

    No picture, but I made this for my friend’s birthday and she said it was the best cake she’s ever eaten. It got raves from everyone at the table. I was looking for something strawberry shortcake-ish and not too sweet. This fit the bill perfectly. I had trouble with the cake, my eggs didn’t need anywhere near 12 minutes on high to triple in size. I think that the texture was off because of that. But evidently that only mattered to me! 😀 I did make 1 1/2 times the frosting and everyone loved the texture and that it wasn’t sickly sweet. So glad I found this recipe. Reply

    • Natasha
      natashaskitchen
      January 18, 2015

      I have found that the cake rises better and is fluffier if you beat the eggs longer. I’m so glad you enjoyed the cake! Thanks for writing in 🙂 Reply

      • Peggi
        January 22, 2015

        Natasha, I’ve enjoyed your videos, too! Since it’s been a very long time since I made sponge cakes – and have never made this style, I was afraid I’d over whip the batter. (it sort of reminded me of marshmallow when I tasted it!) If I can’t over whip the batter, I’ll definitely whip it for 12 minutes next time and see if I get a better rise on my cake. 🙂 I noticed you have different biskvit recipes for different cakes, which is your favorite/go to recipe? Thanks for responding! My girlfriend just sent me a picture of her eating some leftover cake with the caption YUMM! She froze it. 🙂 Reply

        • Natasha
          natashaskitchen
          January 22, 2015

          My favorite way to make the sponge cake is by beating the egg whites and yolks together. I used to separate them and it didn’t really change anything in the cake; just added an extra step. Don’t worry, you can’t overbeat the mixture. 🙂 Reply

          • Peggi
            January 26, 2015

            THANK YOU!! 😀 Going to serve this at a dinner party I’m having in a few weeks.

  • rabia
    January 16, 2015

    No butter used?? Can we use butter?? Also i hav a tin of strawberry filling. Can i use that? Reply

    • Natasha
      natashaskitchen
      January 16, 2015

      What kind of strawberry filling? Is it like a pie filling? I think that would work well. Where would you use the butter? This cake doesn’t require butter and becomes moist from the frosting. It might be too dry if you incorporate butter into the frosting if that is what you are asking. Reply

  • Nayrouz
    January 4, 2015

    Hello Natasha
    I found your recipe through Google search after a failed attempt of making a recipe from another website. I’m so glad I found your recipe. It is easy to make and tastes soooooo good! Made this cake for my twin sons 4th birthday, and it got 10/10 from my husband and my mother in low. My mother in law doesn’t like dessert that much and usually eats a bite or 2 max, she ate the whole slice :).
    Thank you for sharing this amazing cake recipe, and I’m going to try more recipes from your blog for sure. Reply

    • Natasha
      natashaskitchen
      January 4, 2015

      Welcome to the site Nayrouz and thank you for such a great review. I hope you’ll find many more favorites here :). Reply

      • Nayrouz
        January 4, 2015

        I’ll definitely will :). Happy new year and many many thanks to you. Reply

  • Morgan
    December 2, 2014

    Hi again!
    I need to make 4 layers of a 6 inch pan and 4 more of an 8 inch pan. So I’m wondering what my bake time will be for each individual 6 inch pan? And the same for the 8 inc pan. I guess I will just whip up the batter and pour in the pans until I need to make a new batch, I just need to know bake time and temps?? 🙂 Reply

    • Natasha
      natashaskitchen
      December 2, 2014

      Hi Morgan, you don’t want this batter to sit on the counter while the others bake or it may start to deflate a little bit; that’s why I beat it in two batches. It’s best to make it and bake it right away. Do you only have one of each pan? You could do the 6 eggs at a time and divide between the 6-inch and 8-inch pans and the bake time and temp should be the same. Reply

  • Jessica
    November 28, 2014

    Ok so I’m actually in the middle of making this. Only instead I used your recipe to make a 2 tier strawberry shortcake birthday cake. The recipe was perfect split in half in a 9in springform. And then, cut that in half to make 2-6in round cakes. I thought I messed up and baked 1 extra cake but it was ok, lol so I took one layer and added it to the bottom cake for an extra layer..and made a half layer just to taste it lol.. And it is sooooo good! I can’t wait till tomorrow for everyone to taste. The biskvit is amazing… So now I just covered the cake layer with the remaining frosting (I dbld the recipe, btw) absolutely delicious..now I’mgoing to cover in fondant decorate, and get some sleep lol thank you so much for this recipe. You saved my party, it’s my first time making a tiered cake ever. And this recipe was the most appealing of all I found. I’m so happy I chose it, thank you thankyou a million times. Reply

    • Natasha
      natashaskitchen
      November 29, 2014

      It sounds like an incredible cake the way you describe it. I’d sure love to see it! If you post a pic somewhere, do tag me so I can see it. Thanks so much for sharing how you made it and for the great review! I hope everyone absolutely loves it at the party! Do you make your own fondant? Reply

  • Morgan
    November 28, 2014

    Hi. I just absolutely LOVE this cake recipe. I was asked to bake a cake for a a baby shower and they want a tiered cake. My question is how should I convert this to a 6inch and 8 inch pan?

    How long should I bake them for? ANy tips would be great!! Reply

    • Natasha
      natashaskitchen
      November 28, 2014

      How many of each layer? If it’s just one 6-inch and one 8-inch, I’d cut the recipe in half and divide it between the two baking dishes, filling each one half-way then baking for the same amount of time. Also, another tip; line the bottom of the pans with parchment, but don’t grease the sides of the pan; the cake will bake and look more even when it’s out of the oven. It may be a little tough to use this frosting for a tiered cake since it’s more on the loose side, but do-able. Reply

  • Tonya
    November 19, 2014

    Hey Natasha,

    I just wanted to say thank you for the recipe!! Its delicious! I already made it twice & planning to make it 3rd time!! 🙂 Its pretty simple & looks & tastes amazing!! I really love your site!! I tried out several of your recipes.. Mostly everything turned out from first time.. :p Of course with your great step by step instructions with pix you almost can’t go wrong…You’re the best!!!! God bless you! Reply

    • Natasha
      natashaskitchen
      November 19, 2014

      Thank you so much Tonya! I’m so happy to hear you are enjoying my blog :). It’s so encouraging for me 🙂 Reply

  • Kas
    October 18, 2014

    hi Natasha, I would like to bake this cake for my daughters birthday but am wondering if the frosting and cake will withstand fondant? I am using a marshmallow fondant and I will have another chocolate fudge cake at the bottom. I am just worried that if the cake is too soft, will the fondant break? Also since you are adding so much egg, does the cake smell eggy?
    Pls advice. Thank you! Reply

    • Natasha
      natashaskitchen
      October 18, 2014

      This frosting is probably too soft to hold up fondant. It doesn’t smell eggy if made correctly. Also, it helps not to have windows open when letting the cake cool after the oven. For some reason (and maybe it’s just my sensitive nose), an outdoor draft can make it smell a little “eggy”. Reply

  • Rush
    October 13, 2014

    I have made this cake several times now, perfect each time! Awesome flavor and simple to make. A family recipe now. 😉 Reply

    • Natasha
      natashaskitchen
      October 13, 2014

      That is so awesome! I love it when I find new favorites – I’m so happy to hear one of my recipes is a favorite in your house 🙂 Reply

  • frances
    August 29, 2014

    i’m going to make this cake this afternoon for a baby shower tmw. does the cake have to be refrigerated overnight or can it be left out covered in the cake carrier and frost it in the morning.

    thank you!! Reply

    • Natasha
      natashaskitchen
      August 29, 2014

      If you want to pre-make just the cake layers, you can leave them out at room temp covered so they don’t dry out. You can assemble it the next day. You can also assemble the whole thing the day before and frost it then cover and refrigerate. It’s a sponge cake so it won’t get soggy 🙂 Reply

  • Liza
    August 28, 2014

    I’ve baked this cake in the past and it did turn out really good.(thanks for the recipe!)I want to give it another whirl and I was wondering if it’ll still be just as good if I were to serve it a day & 1/2 after its been baked and assembled. Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      Yes, this cake refrigerates really well. I’m so glad you liked it! Reply

  • melisa
    August 12, 2014

    can you freeze this cake and decorate with buttercream few days later…will it spoil the cake? Reply

    • Natasha
      natashaskitchen
      August 12, 2014

      You can freeze the cake layers but not the frosting. Reply

      • Sabrina
        August 14, 2014

        Natasha. The cake looks so good. I will bake it tomorrow for my little girl’s birthday. Questions for you. 1) if I were to use a square 9 x 9 inch pan, how should I scale down the recipe? 2) or if I were to use two 8 inch round pans? 3) if you use 2 pans, can you mix one batch and divide into two and bake two simultaneously? Thank you Reply

        • Natasha
          natashaskitchen
          August 14, 2014

          For two round 8″ pans you might just do half of the recipe or 8 eggs for a little taller cake. And for the 9″ square pan, I think cutting it down to 10 eggs would work well. Reply

  • Olga
    August 7, 2014

    Would this recipe work on a 10″ cake? 2 layers Round? I need to serve about 12 people. Reply

    • Natasha
      natashaskitchen
      August 7, 2014

      For a ten inch cake I’d probably go with 10 eggs and scale down the rest of the recipe accordingly. You can still use the same amount of frosting and filling. Reply

  • ari
    July 31, 2014

    can i use a pkg of frozen strawberries? will it soak the cake if i make it a day ahead of serving? Thanks!!!! Reply

    • Natasha
      natashaskitchen
      July 31, 2014

      I think you could get away with using frozen strawberries, just drain them after they thaw and before blending them so they aren’t too juicy 🙂 Reply

  • julia
    July 24, 2014

    My mouth is watering…mmmm…I was wondering if this recipe would as a 9″ round cake. Do you think it would work or should I half this recipe?
    ~Thanks Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      You’ll want to cut the cake portion of the recipe in half or it will be too tall. Reply

  • Irina
    June 25, 2014

    Ok thank you so much! Reply

  • Irina
    June 25, 2014

    Can you make this cake with out the strawberries inside? Reply

    • Natasha
      natashaskitchen
      June 25, 2014

      Yes but you might consider adding a litte bit of syrup to the layers. The pureed strawberries not only add great flavor but also add moisture to the cake. Reply

      • Irina
        June 25, 2014

        What kind of syrup would you suggest? Reply

        • Natasha
          natashaskitchen
          June 25, 2014

          Sugar water or even sprite, or any clear or light colored juice would work. Reply

          • Irina
            June 25, 2014

            Would this type of sugar water work?
            1 cup sugar
            1 cup water
            In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

          • Natasha
            natashaskitchen
            June 25, 2014

            That’s going to be a little too sweet. You might try 1/4 the amount of sugar. You want it to be more moist and not overpowered with sugar.

  • Oksana
    June 18, 2014

    Can this cake be made in a 9 inch cake pan? Or will it be too tall? Reply

    • Natasha
      natashaskitchen
      June 18, 2014

      I think it will be too tall. You might cut the recipe in half. Reply

  • eileen
    June 12, 2014

    I made this cake twice now for two parties was the hit of both. my daughter took it took a cookout and a girl who owns a bakery said it was better tasting than what she was selling there. s Reply

    • Natasha
      natashaskitchen
      June 12, 2014

      Ha! That’s awesome! 🙂 Thanks so much for such a nice review! Reply

  • Michelle Jones
    June 12, 2014

    Hi Natasha!
    came across you site when looking at photos of cakes on goolge and this cake is just to pretty to eat. I was wanting to make it for out church birthdays I usually purchase on due to lack of time but wanted to do something special. I am new to making biskvit cakes. So are they like a regular sponge cake because im not a real big fan of them but i guess what im asking can you kinda describe something it would taste like to give me an idea please and thank you! Reply

    • Natasha
      natashaskitchen
      June 12, 2014

      Biskvit is a basic European sponge cake; usually used when the cake is meant to be moist, but not always (the strawberries in this cake lend to the moistness in this cake, but it doesn’t really have a transitional “syrup”). It’s unlike any grocery store cake you’ve ever tried. It’s very pleasant. It’s really hard to describe the flavor actually. It’s not crumbly like store bought cake and it doesn’t get soggy with moisture. Reply

  • Debby
    May 25, 2014

    Have been searching for weeks for the perfect and easy cake for my daughter-in-law’s baby shower. Your cake is perfect. My taste-tester husband voted it the very best. However, I need a sturdier frosting. Something that I can add decorations to and also pipe onto the cake. Any suggestions you might have would be appreciated. Reply

    • Natasha
      natashaskitchen
      May 26, 2014

      If you wanted to stick with the same frosting and make it sturdier, you could beat the heavy whipping cream separately and then fold it into the cream cheese/sugar mixture with a spatula. Another stiff frosting that would work well would be my cupcake frosting. It pipes very nicely and would work for a cake 🙂 https://natashaskitchen.com/2012/06/29/cupcake-frosting-recipe/ Reply

  • Melanie
    May 25, 2014

    Hi Natasha! I just doubled everything for 2 cakes for a birthday party…quick question – the frosting seems a bit runny. Even after beating for 3 minutes+…Is there something I can do to stiffen it up a bit for a tall, 9×13 circular cake?
    Cant wait to try it!
    Thank-you! Reply

    • Natasha
      natashaskitchen
      May 25, 2014

      It’s it supposed to be a very firm frosting. It’s actually a little loose normally. You could refrigerate it a little if you want it firmer but as long as it stays on the cake, it should be fine. 🙂 Reply

  • Jess
    May 19, 2014

    I made this in round cake pans (halved the batter recipe). I still made and used the entire batch of frosting and slightly less strawberry filling since my layers were smaller. I also sprinkled sugar on the puréed strawberries, which was totally unnecessary as the cake and frosting was rich and sweet enough. I took this to church and didn’t bring any home leftover, and we had 2 other strawberry desserts to choose from. But this is the cake people ate. What a hit! Reply

    • Natasha
      natashaskitchen
      May 19, 2014

      That’s fantastic!!! So happy it was a hit! Did you post a picture of it somewhere? I’d love to see it! Reply

  • Jess
    May 17, 2014

    I was wondering if this could be adapted to fit into round cake pans? I simply don’t have a large serving dish or the room to store one. Thanks! Reply

    • Natasha
      natashaskitchen
      May 17, 2014

      You can cut the recipe in half and divide the batter between two round 8 or 9 inch cake pans. Reply

      • Jess
        May 17, 2014

        Thanks! That’s actually what I thought. Making it tonight I’ll let you know how it turns out. Reply

  • Kasia
    May 15, 2014

    Just love it! Did it today, sooo good, thank you for shering the recipie !!, will try more recipies from your website Reply

    • Natasha
      natashaskitchen
      May 15, 2014

      Thank you for a great review! I’m so happy you loved it 🙂 Reply

  • Lisa
    April 29, 2014

    This cake was super delicious!! I made it a few months ago and everyone loved it! I wanted to make biskvit cupcakes for my daughters communion with a simple buttercream/strawberry jam frosting. Do you think the recipe will make 24 cupcakes? I don’t remember how much batter it made. Thank you!! Reply

    • Natasha
      natashaskitchen
      April 29, 2014

      I’m so glad you loved the cake! To be honest I haven’t tried this recipe for cupcakes but it’s a good thought! I’m not sure how much it will stick to cupcake wrappers though, but I think it would be ok. 24 cupcakes sounds about right; it could be more than that. Sorry, I feel like I’m completely guessing away at this answer… Reply

      • Lisa
        April 30, 2014

        Natasha, seriously, the cake is so delicious!! My daughter wants strawberry shortcake cupcakes and I just keep thinking about the biskvit cake and my mouth is watering! I looked up other recipes but just keep going back to your cake. I’ll let you know how the cupcakes come out, I am also worried about it sticking but I have a few ideas!! Thank you!! Reply

  • SONA
    April 26, 2014

    HI NATASHA, I MADE YOUR STRAWBERRY LAYER CAKE FOR MY SISTER’S BIRTHDAY, WOW, EVERYBODY LOVED IT, SO LIGHT AND DELICIOUS, THE CREAM WAS SO DELICIOUS AND LIGHT. IT WAS OUT OF THIS WORLD, CAN’T EXPRESS MY THANKS TO YOU, YOUR RECIPES ARE ONE OF A KIND, EACH ONE IS A HIT. YOU MADE ME SO PROUD OF MYSELF. THANK YOU AGAIN AND GOD BLESS YOU. Reply

    • Natasha
      natashaskitchen
      April 26, 2014

      Sona, thank you so much for a great review, your comment made my day and you are welcome :). Reply

  • Judi L.
    April 15, 2014

    This is my new “go-to” for spring! Love love LOVE this cake! I will say, we found the cream cheese icing a bit heavy, so I have adapted the recipe slightly. Same icing in the layers per recipe, but a whipped cream icing on the outside. Make standard whipped cream, then whisk in powdered sugar until the correct consistency. It is much lighter, lush, and even more lovely! Thanks for the great recipe! Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      I’ll have to try it your way next time! Thank you Judi for sharing and I’m so glad you loved the cake 🙂 Reply

  • Liz
    April 10, 2014

    Natasha, is this a moist cake? Reply

    • Natasha
      natashaskitchen
      April 10, 2014

      With all the strawberries and cream, it is moist 🙂 Reply

  • Pamela
    April 10, 2014

    I am excited about trying this cake, however, my concern is all the eggs used. Will this cake be extremely hard (tough)? Just curious just unsure of why the use of so many eggs…. Thanks Reply

    • Natasha
      natashaskitchen
      April 10, 2014

      The volume in this cake comes from the eggs. If you beat the eggs according to the instructions, it incorporates plenty of air. It’s actually the same recipe that is used for European lady fingers, except these aren’t dried out into cookies 🙂 It’s a European sponge cake. Reply

  • Nada
    April 9, 2014

    Hi Natasha, I came across your website few days ago and I love it.
    This cake looks amazing !!!
    I want to make this cake tomorrow but I have a question. Most of the cakes that I made, I had to separate egg whites from yolks and beat each separately then fold them together. I wonder why don’t we have to do this for this recipe!!

    Thanks Reply

    • Natasha
      natashaskitchen
      April 9, 2014

      I used to do that but found this method was easier and had better, more even results. I hope you love it! You are welcome to use the egg separating method if you feel more comfortable doing it that way. It is a biskvit after all! 😉 Reply

  • Melanie
    April 6, 2014

    I made this cake last night with my daughters. Are the cake layers suppose to be super thin or did I miss a step? I baked the two cakes and they ended up being about an inch high and very hard to divide for the filling. We ended up separating one cake filling it then left the other and covered. Very delicious. Reply

    • Natasha
      natashaskitchen
      April 6, 2014

      I bet it was still delicious even as a 3 layer cake. 🙂 Did your batter look different in any of the steps. The cake layers aren’t super tall, but normally a little taller than 1″. Did your batter look the same in all the steps? You might beat the eggs a little longer next time and make sure you don’t over mix with a spatula when adding the flour. Reply

  • helen
    March 25, 2014

    Hi i just wanted to ask how is this cake raising as it’s age with plain flour and no baking soda or anything? Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      It relies on the volume of the beaten eggs. Classic European sponge cakes don’t generally add the baking soda or powder. Reply

  • Paula Mercier
    March 25, 2014

    Not that this needs another 5 star review… I made this for my husbands birthday, it turned out amazing and everyone loved it! Followed the recipe to a T, thank you so much!! Reply

    • Natasha
      natashaskitchen
      March 25, 2014

      Awesome, thank you for the great review Paula :). Reply

  • Krista wall
    February 18, 2014

    I made this cake but it took along time to cook. I’m assuming its because of the altitude I live in. I’ve never made this type of cake before is the texture suppose to be different from a normal cake. It was still delightful but I was curious. Reply

    • Natasha
      natashaskitchen
      February 18, 2014

      It may be. How many feet above sea level are you? Reply

  • Natalie
    February 9, 2014

    I made this cake for a potluck at church but in a round form and everybody LOVED it. One lady asked me to make it for her wedding. Great reviews all around and super easy to make. Thanks so much for the recipe 🙂 Reply

    • Natasha
      natashaskitchen
      February 9, 2014

      Woweee a wedding request?! That’s fantastic! I’m so glad it was a great success for ya! 🙂 Reply

  • Alla
    February 3, 2014

    I was wondering if I can cover this cake with fondant with using this kind of frosting? Will it hold the fondant? Any tips? I’ve made this cake and it was really really good. Thanks in advanced. Reply

    • Natasha
      natashaskitchen
      February 4, 2014

      Let me start out with saying that I don’t have any experience with fondant so you probably don’t want tips from me. lol. I’m so glad you liked the cake! If you try it with fondant, let me know how it goes and do post a picture online somewhere! 🙂 Reply

  • Meghan
    January 23, 2014

    I’m going to try making this cake for my husband for his five year cancer free celebration.I need to make it the day before, though. Do I need to do anything to the fresh strawberries (like freeze them or spray lemon juice on them) to preserve them on the cake for the next day? Or will putting it in the refrigerator be enough? Reply

    • Natasha
      natashaskitchen
      January 23, 2014

      You should probably decorate the top of the cake just before serving if decorating with fresh strawberries. You don’t have to do anything special with the filling in the cake. It’s perfectly fine to make this a day ahead 🙂 Reply

  • Jacqueline
    January 17, 2014

    Hi there have just come across your recipe via a friend on FB I would love to make it but not sure of the measurements ?? I live in Italy and we have different size cups!!! One cup = ????? Thanks Reply

    • Natasha
      natashaskitchen
      January 17, 2014

      Yes, 1 cup = 8 oz 🙂 Hope that helps! Reply

  • Dillion R
    January 17, 2014

    I made this cake the other week and let me tell you it was AMAZING! Thank you Natasha for this recipe. My family loves strawberries so much and this cake was like a little piece of heaven for us all. The only thing I did different was use a box strawberry cake mix which is my favorite and it turned out just as delicious. I’ve had so many positive comments from people who had some when I made it a 2nd time and I even have people leaving orders for me to make them the cake for parties. So again thank you Natasha!!

    I’m only 17 and I really want a career in Baking so by baking this cake I was able to try new decorations styles with the chocolate and strawberries and I absolutely loved baking it. Very exciting and can’t wait to bake it again. 😀 Reply

    • Natasha
      natashaskitchen
      January 17, 2014

      What a great idea to use a boxed strawberry cake, especially if you are in a pinch and pressed for time. What’s your favorite brand of boxed cake? Thanks so much for sharing your success with me. You’re awesome! Reply

  • Vanessa
    January 10, 2014

    Would the cream cheese filling/frosting and strawberry filling work in a strawberry flavored cake too? Reply

    • Natasha
      natashaskitchen
      January 10, 2014

      I don’t see why not! 😉 Reply

  • Olesia
    November 26, 2013

    Hello Natasha, thank you for another wonderful recipe, I was wondering if I was to bake this cake in 9″ round pans would I divide the recipe exactly by half? Planning on making it for this Thanksgiving hoping it will turn out 🙂
    Thank you Reply

    • Natasha
      natashaskitchen
      November 26, 2013

      Yes, cut the cake ingredients in half. You can just make it with half of the eggs and divide the finished batter between 2 round 9″ cake pans. I would probably make 3/4 of the cream and the filling just for good measure 🙂 Reply

  • Lili
    November 16, 2013

    This will be the first cake I bake ever! I was not a cake person, but this one made me into one! I tried it at a birthday and I was directed to your website. my question is, I only have the round baking pans, if I cut all the ingredients in half, how many round pans do you think I need to use? Reply

    • Natasha
      natashaskitchen
      November 16, 2013

      You will need 2 round pans and divide the batter equally between them then bake them together. You can slice the layers in half if you like. 🙂 Reply

  • Kelli
    October 1, 2013

    I just made this recipe for a coworkers birthday. Oh my goodness!! It was easy to make, looked beautiful, and was de-lish!!! Thank you so much for sharing! 🙂 🙂 Reply

    • Natasha
      natashaskitchen
      October 1, 2013

      You are welcome Kelli, your comment is music to my ears :D. Reply

  • Tatiana
    September 28, 2013

    I just finshed my cake ,looking really good;)unfortunatelly my strawberries are a bit waterry;(hope it’s gonna be ok as this is made for my sons Birthday ! Reply

    • Natasha
      natashaskitchen
      September 28, 2013

      It should still work fine! It’s a sponge cake so even if it does absorb a little extra juice, it will still be awesome! Reply

  • Kristen
    September 23, 2013

    Can you use cake flour instead? Reply

    • Natasha
      natashaskitchen
      September 23, 2013

      I think you’d need more of the cake flour and I haven’t tested it to be able to tell you adequate substitution amount. Sorry, I can’t really make that recommendation without testing it. At least all-purpose flour is easier to come by 😉 Reply

      • Kristen
        September 24, 2013

        No problem, I’m going to try it as you have written it, wish me luck! 🙂 Reply

        • Natasha
          natashaskitchen
          September 24, 2013

          You’ll do awesome! Let me know how you liked it 😉 Reply

  • Elaine
    September 18, 2013

    Hi Natasha,

    Thank you for sharing this recipe! I’m making a large (12 x 12 in) cake for my son’s birthday this weekend. My husband doesn’t like eggs much, so I need to use an alternative for the cake layers that doesn’t use as many eggs. I was thinking about doing just a simple white cake or vanilla cake. Do you think that would work just as well? The cake will be a themed cake (construction theme for our Bob the Builder party) and I need to cover it in “dirt”. I’m thinking graham crackers – do they go well with it? I’m also putting some fondant decorations on top 🙂
    Thank you for your input! Reply

    • Natasha
      natashaskitchen
      September 18, 2013

      I think a white cake or vanilla cake would work well, just nothing too soft like angel cake since the topping and frosting will weight it down. I think graham crackers would taste great with this. I’d love to see it when you’re all done. If you remember, please tag me on instagram (@natashaskitchen) or facebook (@natashaskitchenpage). It sounds like it’s going to be one super awesome cake! Reply

      • Elaine
        September 18, 2013

        Thanks!! This is my first themed cake – no idea how it will turn out :-). I will send you a pic!! Reply

        • Natasha
          natashaskitchen
          September 18, 2013

          Oh please do! My first theme cake was hilarious but I’m glad I took a picture of it 🙂 Reply

          • Elaine
            September 21, 2013

            I just tagged you on Facebook. I hope the tags worked. The cake was a huge success!!! It looked great and tasted even better!!! Thanks again 🙂

          • Natasha
            natashaskitchen
            September 21, 2013

            I didn’t see anything come through my feed, but I’m so so glad you loved it 🙂 Thanks for reporting back 🙂

  • Dulce
    September 14, 2013

    Hi Natasha, I want to make the cake in a bigger size 🙂 how do you recommend I do that? I want to make it using what I think is approximately a 12*14 pan, thank you. Reply

    • Natasha
      natashaskitchen
      September 14, 2013

      Hi Dulce, sorry for the late reply. Your pan is 30% larger than my pans. You could either make the recipe as is or make it 1 1/2 times all of the ingredients in the recipe. I’d probably stick with the same recipe and maybe just make it a 2 layer cake (instead of 4 layer) and not cut the layers in half since hey will be to skinny to do it if you’re baking in a larger pan. Reply

  • Shireen
    September 13, 2013

    I made this cake for our daughter’s 21st birthday, it was a huge success and our daughter keeps requesting that I make it again so I shall this weekend, thank you for this lovely recipe. Reply

    • Natasha
      natashaskitchen
      September 13, 2013

      You are most welcome 🙂 I’m so glad your daughter loved it! Reply

  • Corinna
    September 1, 2013

    Made the cake! Its amazing. The only issue I had was cutting the layers. is there anything I can do to make the cake leaven more? Making four layers proved to be very difficult!

    Mixing the batter for less or more time to help it leaven more…or add something to it maybe? Reply

    • Natasha
      natashaskitchen
      September 1, 2013

      I would say mix less when adding the flour. If you overmix, you can de-flate it. I’d tried adding different things and they strangly enough, they don’t seem to make it rise more. The key is not to overmix when adding the flour. Reply

  • Corinna
    August 31, 2013

    Quick question, (and it might be a dumb one) but is all that is to the cake just eggs and flour and sugar? I baked a test cake in a round pan and it came out very egg-y and thin. Perhaps it was because I didn’t blend for the full 12 minutes. But anyways, is the egg, flour and sugar all there is to it?

    looking forward to trying this recipe out! thanks! Reply

    • Natasha
      natashaskitchen
      August 31, 2013

      It’s likely because you did not beat it long enough. Also, if you overblend it, it can become flat because the batter relies on the volume of the eggs to rise and be fluffy. Also, don’t wait to bake it or you may lose volume on the counter. Reply

  • Shireen
    August 18, 2013

    I made this recipe for my daughters 21st birthday, thank you very much as it was a huge success. Reply

    • Natasha
      natashaskitchen
      August 18, 2013

      Yay!! I’m so glad it was a huge success 🙂 Reply

  • Dasha
    August 14, 2013

    Hi Natasha,
    Thank you for this wonderful, delicious recipe. I made half the recipe in two 9 inch round cake pans, half the strawberry puree and a full recipe of the frosting. This turned out beautifully and the frosting is so wonderful to work with – I think it would be great piped (that is for next time).
    Another plus is that this is one of the quickest cakes I have made – done and dusted in an afternoon! Everyone one loved the way it looked and loved it more after tasting it. Again, many thanks!

    Dasha
    Here are my photos:

     Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      I love that you included pictures. It’s so nice to see people’s creative genius 🙂 I’m really glad you loved it 🙂 Reply

  • Amanda
    July 31, 2013

    I actually had a LOT of issues with this frosting. It was falling apart, and would not stop melting off no matter what I did. It was in the freezer for 6 hours, and STILL wouldn’t solidify. :/ I added(another) 1 cup of heavy whipping cream to it, and it seems to have solved the probably. Reply

    • Natasha
      natashaskitchen
      July 31, 2013

      It’s such a thick and creamy frosting that I’m not sure why it would be melting?? I updated the recipe to say that after adding the heavy whipping cream, you should beat it on high speed for 3 min until fluffy. I haven’t had any issues with this frosting so I’m not sure what could be happening, sorry :(. I hope that helps. Reply

      • Amanda
        August 2, 2013

        What’s funny, is I beat it for about 3-4 minutes. It ended up working after I added the more heavy whipping cream. Stayed together beautifully! 🙂 Maybe I’m just unlucky.
        Also, I wanted to add a fun note. Your recipe also works well with splenda and honey! I ran out of sugar, and had a half splenda half honey. I ended up with three separate layers made differently: one just splenda, one splenda and honey, and the other sugar. The favorite flavor was honey, texture was sugar. Just thought you might like to know! 🙂

        One last thing, i rate this recipe much better after my issue fix. Every one LOVED your cake. 🙂 Made a great birthday cake.
         Reply

        • Natasha
          natashaskitchen
          August 3, 2013

          Thank you for sharing Amanda, looks beautiful :). Reply

  • July 19, 2013

    Hello there Natasha, I’ve been on this website for quite some time now, taking notes of my favorite recipes you have shared in here. Like most of your strawberry desserts, I would love to have this with wild strawberries for that intense flavor. That would be lovely indeed. Continue with what you’re doing, and wishing you the very best! Reply

  • Olga
    July 13, 2013

    I tried this cake yesturday and my frosting came out way to running. I cut the serving size in half and just did six eggs, one cup sugar and one cup flour. I did the same to the frosting. Do you know possible why it came out so running? In your picture it looks perfect like the way it suppose to be. I have used heavy whipping many times in the past with medovic cake and it always turned out thick. The cake looks delicious and so light and yummy I would like to give it another shot again soon. Thanks Reply

    • Natasha
      natashaskitchen
      July 13, 2013

      It really shouldn’t be runny at all, but easilly spreadable. How much heavy whipping cream did you use and did you use cold heavy cream? Reply

  • Svetlana
    July 1, 2013

    Natasha, I made this cake and it was very delisches and easy to make. The only problem I had with my strawberry puree. Your look thick like a jam and mine had too much juice from strawberries why is that? I used magic bullet to blend mine. Could that be why? Thank you. Reply

    • Natasha
      natashaskitchen
      July 1, 2013

      You might try blending it a little less next time, but even if it is juicier, the cake is a sponge cake so it should work well either way, but if you want it thicker, try blending it a little less. You might also try drying your strawberries before blending; that may help. Reply

  • July 1, 2013

    Hi Natasha,
    I made this cake this weekend and it was yummy. Not a slice left today. I love Russian sponge cake variations for the simple prep and great flavor and this ones a keeper. Reply

    • Natasha
      natashaskitchen
      July 1, 2013

      Inna, thank you for the great review! The new cake I posted is similar (same cake base and frosting). If you loved this, you’ll love the new one too! 🙂 Reply

  • Natasha
    June 26, 2013

    Hi Natasha!

    I was looking for the perfect strawberry layered cake to bake for for a dinner I’m helping make for a cancer support group tomorrow and I couldn’t pass up checking out your cake considering we share the same name! 😉 It looks beautiful and I’m sure it tastes just as great! Reply

    • Natasha
      natashaskitchen
      June 26, 2013

      Nice to meet you Natasha! That’s an awesome thing you are doing. God bless you in everything you do! I know you will love this cake 🙂 Reply

  • Sarah
    June 25, 2013

    I’m giving a strawberry themed baby shower to my sis in law this weekend and this cake looks perfect. 2 questions: if I do a half-sheet sized cake, would I double the recipe? Also, do you think I can color the cream light blue for the exterior decorating part and frost/decorate like a normal cake but using your recipe? If not, any suggestions? Thank you! It looks DELICIOUS, can’t wait to try! Reply

    • Natasha
      natashaskitchen
      June 25, 2013

      This cake is already a half-sheet sized cake. What do you mean by a half-sheet size? I used two 9×13 pans. You can color the cream, just add a little color at a time so the frosting doesn’t get too thin. Reply

      • Sarah
        June 26, 2013

        Maybe it’s a sheet, lol. Reply

  • olgaolga
    June 25, 2013

    Could I make the cake part a day in advance? It won’t harden? Reply

    • Natasha
      natashaskitchen
      June 25, 2013

      Yes, just cover it and refrigerate :). Reply

  • olga
    June 25, 2013

    Hi Natasha,
    What type of chocolate did you use? Semi sweet or milk chocolate? Reply

  • Sammy
    June 24, 2013

    Hi Natasha! This looks absolutely scrumptious!! For the cream cheese, you meant 2 8oz packages, right? Reply

    • Natasha
      natashaskitchen
      June 24, 2013

      That’s correct Sammy :). Reply

  • liya
    June 19, 2013

    This recipe is exactly what i was looking for all morning! 🙂 gonna try to make it today. Thanks for sharing, Natasha! Reply

    • Natasha
      natashaskitchen
      June 19, 2013

      I hope you LOVE it! Reply

  • Michelle
    June 18, 2013

    I made this cake for Father’s Day and every body loved it they where so shocked when I told them I made it from scratch everyone asked where I got the recipe from. It was simple to make and not expensive at all but it still tasted like a 100 bucks.thnx:) Reply

    • Natasha
      natashaskitchen
      June 18, 2013

      You are music to my ears Michelle, thank you for such a good report :D. Reply

  • Masha L
    June 17, 2013

    i am considering in trying making this cake in springform and make it round? do you think that would work? Reply

    • Natasha
      natashaskitchen
      June 17, 2013

      You might cut it down a little (maybe 35%) or it will be too tall. Reply

  • victoria
    June 8, 2013

    I baked this cake today. My family loved it. The most tasty strawberry cake I ever had, not to sweet and moist. Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      June 9, 2013

      You are welcome Victoria :), and thank you for a good report. Reply

  • Elina
    June 1, 2013

    Hi Natasha, thank you for this recipe:) I’m a novice baker so the step by step photos are amazingly helpful!! Made this cake yesterday! Two words: absolutely amazing!! One of the best, most moist, amd most heavenly cakes I have ever had! Nevermind I had evet made;)
    Thanks again! Reply

    • Natasha
      natashaskitchen
      June 1, 2013

      You are so welcome Elina, I love a good report :). Reply

  • Monica
    May 29, 2013

    Hi Natasha,
    How do you recommend halving the recipe? Bake one 9×13? 8×8? Round? How would that change the baking time?
    Thanks, Monica Reply

    • Natasha
      natashaskitchen
      May 29, 2013

      The baking time will be the same. I’d use 2 8×8’s or 2 rounds Reply

  • Nelli
    May 25, 2013

    Hi guys,
    Has anyone tried to make the cake with strawberry jam or strawberry spread? Reply

  • Roxanne
    May 25, 2013

    This cake was easy and amazing!! I baked mine in 9″ round cake pans, made 4 then cut them in half…came out AMAZING. There is 6 of us at work…took it in on Monday, by Wednesday it was gone!! Will make this again and again. Layers of goodness! Did use skewers to hold all 8 layers together. Kudos to you and your recipe! Reply

    • Natasha
      natashaskitchen
      May 25, 2013

      Thank you Roxanne for the good report, I’m glad that everyone enjoyed it :D. Reply

  • Alissa
    May 16, 2013

    Hi Natasha,

    I’m planning to use this recipe for a friend’s birthday party (2 days from now) and I was thinking of baking the cake portion tonight so it can cool overnight and then doing the strawberries and frosting and assembling tomorrow night, for the party the following afternoon. Does that make sense – will the frosting hold up and look ok if it’s left overnight? I can also assemble everything at my friend’s house if it might be better to do that day. Just wondering if it makes a difference for how everything holds together. Thanks! Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      That should be fine. So are you making the frosting just before assembling the cake or are you making it the night before? Reply

      • Alissa
        May 23, 2013

        I ended up making the cakes 2 nights before, and then making the strawberry filling and frosting in the morning before the party. I did two 9″ chocolate cakes, and I doubled the frosting recipe (but I didn’t double the amount of cream cheese, which was an accident, but it came out great). I had a little left over strawberry filling and frosting, but since I had sliced off the top, rounded portion of the cake layers to level it, I made some mini layered cake in a tuperware container with the leftovers 🙂 Everyone at the party loved it and the cake looked really nice! Thanks for the recipes! Reply

        • Natasha
          natashaskitchen
          May 23, 2013

          Great job Alissa, I’m glad everyone at the party loved it :). Reply

  • Masha
    May 11, 2013

    This is a fabulous recipe! It worked out beautifully and was super easy. I am “stealing” the icing for other cakes. Thanks so much! Reply

    • Natasha
      natashaskitchen
      May 11, 2013

      You’re very welcome. I’m so glad you found yourself a versatile frosting 🙂 Reply

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