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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
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.
(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).
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 Recipe
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.
- 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)
Hi Natasha,
Can this cake be eaten right away? Or, does it have to sit overnight before eating ?
tnx
Dina
It can be eaten right away 🙂
Love everything about this cake: Decoration, frosting, the biskvit layers..just simply amazing! How much in advance can i make this cake before the party?
P.S thank you for putting so much effort into this blog..May God bless you abudantly
You are welcome Irene. You can make it up to 3 days in advance.
your cake is beautiful. i love the cream cheese and heavy cream frosting. yum! your cake layers look so good. the strawberries look so nice too. they look different from the ones we get here.
Thank you Dina :).
Natasha!!!!…… No words:-)…..
Fabulous!!! It’s a wonderful Valentines day cake idea. And decorate it with chocholate hearts….
Mmmmmm;-)
Thank you so much for sharing)
You are welcome :). I really like the idea of using chocolate hearts.
Hi Natasha! I made this cake today for youth get together! I really hope it worked out well. While I was busy making the cake, I also made your 3 cheese lasagna for my husband and I. Wish hubby would hurry home so we could enjoy it together. But the cake we will enjoy a little bit later today. Thanks for your awesome recipes! 🙂
You are welcome Oksana :). Let me know how you like it.
Delicious recipe I think i’ll do soon. Thanks for sharing it.
You are welcome Ana. Let me know how you like it :).
Beautiful photos and presentation as always!
Thank you so much Alla :).
Awesome recepie … I have been making this cake for few years now, and its my husband #1 cake.. It’s light and soft and moist! Very good! Can’t wait to make another one soon
Looks Yummmyyyyy! Ochin krasiva and vkoosna!
A perfect cake!! 🙂
Thanks Yaffa 🙂
I came across your website by chance and I love it. I love everything that you post, they look so delicious, can’t wait to try them all, I am sure my kids and my husband will love it. Step by step pictures shows how easy they are to make. Thank you very much. God bless you and your beautiful family.
Thanks Sona; I hope your whole family loves this recipe. Even the kiddos in our family loved it! 🙂 God bless you and yours also!
Ohh this looks delicious and not too difficult. My husband’s birthday is today. I think I’ll give it a shot. Thank you!
Happy Birthday to your husband!
oh this looks so fancy like from a bakery shop 🙂 perfect for Valentines day party
It would be very pretty and tasty for valentines day! 🙂
Perfect timing. My daughter’s birthday is coming up and I was looking for a great (fast & easy) cake to make :).
Thanks for sharring this recipe, can’t wait to try it.
Oh it would be perfect for a birthday cake 🙂 Happy birthday to your daughter!
Ohh.. Looks so refreshing…
I love to use fruits and berries in baking… 🙂
Me too!! Especially when they are in season or even better; when they are growing in the yard! 🙂
I am so excited!!! I will be making this delicious goodness soon!!!!
Looks great and seems like It’s easy to make! Can’t wait to try it soon 🙂
Hope you love it! 🙂
Hi Natasha,
Our son has been home, adopted from Ukraine, for 18 months. He tells me often of the wonderful Ukrainian cakes with the layers and cream fillings. I’d love to make this as it looks delicious and is SO beautiful but wondered if it a Russian type cake?
Thanks!!
Yes; it has a bisvkit cake base which is definitely a Russian type cake 🙂
Very pretty. Simple Beskvit cake but with a cool idea. Thanks Natasha
Does it get soggy really fast bc of the strawberries
or no??
It’s lasted till day 3 (we saved two slices to take home) and it was still great! We made it on Saturday and decorated/served it on Saturday. Biskvit cake is meant to be a moist cake so it doesn’t really get soggy.
You can also freeze slices and get them out and thaw them for another nights desert. It’s like an ice cream cake.
That’s brilliant and I’ve wondered if it works to freeze it. Thanks so much for sharing that!
Oh my! I’ll never lose weight visiting your blog. This cake looks ridiculous (in a yummy sense). Wouldn’t I make a splash at the Church coffee hour presenting this gem! Can’t wait to bake it….maybe tomorrow (chuckle!).
Enjoy it Zina. Yes it would be perfect for Church coffee hour 😉
Update: I made this for our Church Pot Luck and Fellowship Hour….not a crumb left and lots of raves. Thank you, Natasha!
I must add, though, that I did ruin one layer by not baking it long enough….definitely a must! Easily remedied by baking another layer. Otherwise, it really was easy with spectacular results.
I did have to make 1 1/2 times the frosting to complete my cake (generous, I was). The chocolate decorations and strawberries took it over the top.
I’m glad you liked it and that it worked out for your church fellowship; I feel like I was a part of your fellowship in a small way! 🙂