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Strawberry Layer Cake Recipe

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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

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

4.88 from 77 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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  • I loved this frosting. My family is not big on buttercreams so this is a great alternative. I’ll have to try your biskvit recipe sometime as well. My mom always used to make biskvit cakes. So different from American sponge and butter cakes 🙂 Reply

    • Natasha
      natashaskitchen
      May 8, 2013

      Thanks Regina! I love your blog by the way!! Reply

  • Lena
    May 6, 2013

    Hi Natasha!

    I want my cake to have a bit of color on the top so I was wondering whether putting in a few drops of food coloring affect the frosting in any way. Reply

    • Natasha
      natashaskitchen
      May 6, 2013

      Adding food coloring should not effect the frosting :). Reply

  • May 5, 2013

    Made this for a family party today and everyone loved it – even those who don’t usually like cake. I made extra frosting to decorate the top and sides with a little extra. I used the Demarle at Home Flexipat, so I did not need to mess with parchment and had great results. The Flexipat peels right off the cooled cake with no need to spray/oil/flour. Delicious! If you aren’t familiar with Demarle at Home products (famous for the Silpat), I’ve included my website so you can check it out. Thanks for sharing the recipe and tips! Love it!

    -Oh that sounds great! I’ll check it out 🙂 -Natasha Reply

  • Sabika
    May 2, 2013

    Hey Natasha!

    I went through your original biskvit recipe and it had the egg yolks and egg whites whisked and beaten separately whereas in this recipe, you have done it all together. Will following the method in this recipe result in a different texture of the cake? I have never made a biskvit cake before hence the question.
    Can’t wait to make this!!!! Reply

    • Natasha
      natashaskitchen
      May 2, 2013

      This method makes a fluffier cake. I’ve adopted the way that I make biskvit for this strawberry layer cake. It takes awhile to beat the mixture together but the cake rises better and more evenly. Both ways work, but I’ve been liking to beat them together lately rather than separating them. That was a really long answer. Simply put, I like to beat them together now-a-days and I’ll need to re-do those past cakes to re-photograph them. Reply

  • Zoe
    April 29, 2013

    Is this plain flour or self raising flour? I want to make it but im not sure please help!! 🙂 Reply

    • Natasha
      natashaskitchen
      April 29, 2013

      Just plain flour.:) Reply

  • Gareth
    April 22, 2013

    Great cake ! I’m only 18, but love to bake. I was asked to make a Fraisier for my friends birthday party and this looked like a little twist on that. Went down great, everyone loved it. I had to use Creme Fraiche instead of heavy whipping cream, because in France you can’t get that, but tasted just as good (IMO!). I did have to make up a lot of icing though, I went through 600 grams of cream cheese to cover and fill the cake ( although I may have put quite alot in the middle ! ) Reply

    • Natasha
      natashaskitchen
      April 22, 2013

      I bet it was amazing with creme fraiche! I’ll have to try that one of these days. About the cream; you only need a thin layer between each cake layer, but it was probably extra yummy with extra frosting! 🙂 Reply

  • Anastasiya
    April 15, 2013

    I made this for my grandmas birthday celebration last night… EVERYONE LOVED IT!! Thank you so much for this recipe, it was perfect. My family isn’t usually too big on cakes because they can be overly sweet, but this had the perfect amount of sweet, and the fresh strawberries were awesome!!!! 🙂 Reply

    • Natasha
      natashaskitchen
      April 15, 2013

      Thank you so much for a great report Anastasiya, I’m glad that everyone loved it :). Reply

  • Stephanie
    April 9, 2013

    I made this cake for our 12th wedding anniversary party (we had the same flavors as our wedding cake). It was a smashing success!! Everyone wanted seconds. Reply

    • Natasha
      natashaskitchen
      April 9, 2013

      That’s awesome!! Happy anniversary! Reply

  • Olga
    April 6, 2013

    If I halve the cake, do I put it into the 9 x 13 and just cut.half or use the smaller one? I also only have 1 cream cheese available. Think it would be.fine for a halve biskvit recipe? Reply

    • Natasha
      natashaskitchen
      April 6, 2013

      You absolutely make a half size; either in two dishes or just cut it in half, just wait until it cools fully before cutting it in half and just cut the frosting ingredients in half too. Reply

  • Donna
    April 4, 2013

    Sounds delicious! What kind of chocolate chips do you use? Reply

    • Natasha
      natashaskitchen
      April 4, 2013

      I use semi-sweet morsels by Nestle. Click here for the picture. Reply

  • Nadia
    April 4, 2013

    Is the taste of the frosting going to be compromised if I omit cream cheese in the frosting? If I use only whipping cream for the frosting, how much do you think I would need? Reply

    • Natasha
      natashaskitchen
      April 4, 2013

      The taste will be different. Try using the frosting from my Tres Leches Cake with whipping cream, hope this helps. Reply

  • Anie
    April 3, 2013

    kind of a dumb question but do you think a 13×9 pyres would work? I dont have a 13×9 baking pan. by the way i love your blog Reply

    • Natasha
      natashaskitchen
      April 3, 2013

      Yes that should work fine 🙂 Reply

  • Inna
    April 1, 2013

    I made this cake for Easter Sunday and boy can I tell you that it was delicious and everyone was in love! Strawberries complement the cream and it’s a perfect mix of flavors! Definitely worth the time to make it! Thanks Natasha, what would I do without your blog! Reply

    • Natasha
      natashaskitchen
      April 1, 2013

      That’s a wonderful review. Thank you Inna 🙂 Reply

  • Galina
    March 30, 2013

    Just made the cake this morning. Looks sooo good!!! Tastes even better!!! Moist, fluffy. Cream wasn’t too sweet. Just fab!!! Reply

    • Natasha
      natashaskitchen
      March 30, 2013

      Great, I’m glad you love the recipe Galina :). Reply

  • Nadiya
    March 29, 2013

    oh,my looks so good!!! i will probably make it for easter:) Reply

    • Natasha
      natashaskitchen
      March 29, 2013

      Oh good choice! I hope you and your loved ones enjoy it!!! Reply

  • Inna
    February 28, 2013

    Hi Natasha! My sister’s engagement is coming up and my mom is asking me for some good biskvit recipe. I am making this one for Sunday for a test before the party. I have a question about the cream is it sweet enough? Cream cheese and whipping cream are not sweet and is 3/4 cup of sugar enough? Also you don’t add any sugar to the strawberries isn’t it sour? (strawberries are very sour here in WA because they are not in season right now). I will defiantly make more cream, but I am a little concern if the cake is sweet enough. Also do you think its ok if I skip the parchment paper for the baking sheets? I will grease the bottom of the pan and will use the knife for the sides. I never used parchment paper for biskvit and a little concern about it. Thank you for your great website I am a frequent visitor and lot of my relatives just love your blog! Reply

    • Natasha
      natashaskitchen
      February 28, 2013

      Hi Inna, thanks for writing in, If your strawberries are too sour, you can add a little sugar to them after you’ve processed them. About the cream: it is sweet enough with 3/4 cup of sugar. I’m not bit on overly sweet cakes and this one is just right. If you make more cream, increase the sugar accordingly. I’ve always used parchment paper, but if you have good results without it, than you might not need it (you must have a very good non-stick pan!) I’d definitely butter and flour the pan if not using parchment or it tends to stick quite a bit. Hope that helps 🙂 Reply

      • Inna
        March 3, 2013

        Natasha we loved the cake! My entire family enjoyed it! Thanks for this great recipe. Reply

        • Natasha
          natashaskitchen
          March 3, 2013

          Music to my ears 🙂 Thanks Inna! Reply

  • Ashley
    February 25, 2013

    Made this for my boyfriend for Valentine’s Day (I’m so behind in posting) and he loved it! I had to double the cream cheese frosting recipe but other than that, it was light and flavorful! Lovely! Reply

    • Natasha
      natashaskitchen
      February 25, 2013

      I’m glad you love the recipe Ashley :). Reply

  • Tatyana Cortez
    February 23, 2013

    Natasha! Thank you so much for this recipe! I never knew baking could be so easy! I have a small family, so it took us a week to eat it! Believe me, even on the 7th day, this cake was super delicious! Now, I didn’t try to change the recipe on you, but when I started making it, I realized I only had 1 package of cream cheese & I was just too lazy to go to the store. So, for the inside cream, I mixed two sticks of butter & I can of raw condenced milk. When I put the cake together, it was very giggly due to all the strawberries & the cream. I was a little concerned at first, but when I cut it the next day, it was hard, but moist. The best cake I’ve ever made & my whole family loved it! Thank you again for sharing it with us! Reply

    • Natasha
      natashaskitchen
      February 23, 2013

      Thank you for sharing your cake experiments with me 🙂 I’m so glad it was a success for you! Reply

  • TanyaSer
    February 21, 2013

    I made this cake Monday and i think it only got better by Wednesday, thats when i had the last piece. I’m new to your blog and i have a feeling i’ll be back for some new recipes. These cake was amazing, thank you Reply

    • Natasha
      natashaskitchen
      February 21, 2013

      Welcome to the blog, so happy to have you here. I’m glad you enjoy the cake and hope you find many new favorites :). Reply

  • Oksana B.
    February 13, 2013

    Natasha, I made this cake before for youth gathering and it was amazing! However, now I want to remake it again for my family! If I was to cut down the recipe (6 eggs, 1 cup sugar, etc) would I bake it the cake in a 9 inch springform pan and just get 2 layers? Or would I divide the batter into 2 (9 inch forms) and get 4 layers? Are you catching what I am asking? 🙂 Reply

    • Natasha
      natashaskitchen
      February 13, 2013

      You can put it in one and slice in two layers. Reply

  • Vera Nika
    February 8, 2013

    you mean the korzhii? I should probably not put the middle parts on them until that same day, huh? Reply

    • Natasha
      natashaskitchen
      February 8, 2013

      It’s fluffiest if you assemble it the same day or day before 🙂 Reply

      • Vera Nika Tinova
        February 8, 2013

        Thank you I was just afraid if I did it too early it may get too soggy )) Reply

  • Veta
    February 7, 2013

    Thank you Natash for replying but I decide not to risk to mess up the cake and sent my husband to the store to buy some whipping cream lol. Tomorrow ( Friday the 8th) I invited my brother and his wife for a dinner. For dessert we’ll have this cake. Hope, it will be good 🙂 the only consern is that I put frozen strawberries instead of fresh ones and I hope the cake not will be saggy because of that. 🙁 Reply

    • Natasha
      natashaskitchen
      February 8, 2013

      Great :). Cake should be fine with frozen strawberries, I tried making with frozen before. Reply

  • Veta
    February 7, 2013

    Hi, Natasha!
    Can I substitute heavy whipping cream with Cool Wip?? I forgot to buy whipping cream 🙁 Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      You probably could with an 8oz tub of cool whip, but I think the whipping cream is better; it makes the frosting seem very light and airy and the flavor is great. Reply

  • Masha
    February 7, 2013

    How many min would you say it takes to fold the flour in? Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      2; maybe 3 minutes; try sprinkling it over the batter rather than dumping in the whole amount. Hope that helps. Reply

  • Vera Nika
    February 6, 2013

    Also can I make this a day ahead or is it better the same day? Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      You can make it day ahead, just cover in plastic wrap and keep them in the fridge after they cool down. Reply

  • Vera Nika
    February 6, 2013

    Privet Natasha. How many 9×13 biskvits come out from the following
    Cake Ingredients:
    12 eggs (cold or room temp), divided
    2 cups sugar, divided
    2 cups flour (sifting not required), divided Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      This list of ingredients creates 2 (9 x 13) biskvits. Reply

  • Vita
    February 4, 2013

    I made this cake for my little brother’s birthday party and it turned out delicious! It is easy to make and turns out very moist! Everyone in my family loved it. Thank you for your blog, I check everyday for new recipes and everything that I make turns out great! Reply

    • Natasha
      natashaskitchen
      February 4, 2013

      Thank you so much Vita 🙂 I’m so glad it was a success for you! Reply

  • Oksana
    February 4, 2013

    No prob 🙂 but if you decide to do the cake in a bundt pan, I recommend you read up how cause there’s a certain way to cool it once its baked. Reply

  • Marie
    February 4, 2013

    I made this yesterday and it is very good! Just like American strawberry shortcake. Our son likes the fruit a little sweeter so if we do it again, we might use strawberry jam. We also didn’t have enough frosting to do the sides but with it between the layers and a nice layer on top, that was enough. The only issue we had was that I didn’t sift the flour, since the measurement was for it unsifted, and then just folding it in did not break up the clumps of flour. We let it sit over night and the moisture of the filling and strawberries broke up the flour balls and it is fine today. So moist and good!! It is so tall…how do you store it? Our rectangular cake pan carrier is not tall enough for it! Do you refrigerate the leftovers or is it o.k. at room temperature? Reply

    • Natasha
      natashaskitchen
      February 4, 2013

      I refrigerate leftovers and it’s just as good the next day 🙂 Reply

  • Oksana
    February 3, 2013

    This cake was soooo good! I made it for my moms 50th and it was delicious! I also used the puréed strawberries idea an made an angel food cake with a strawberry purée filling and same cream as this cake…it was gone within 20 min! So good thanks for sharing 🙂 Reply

    • Natasha
      natashaskitchen
      February 3, 2013

      Oh Yumm; I bet that was amazing on angel food. Do you have a good recipe for the angel food cake? Reply

      • Oksana
        February 3, 2013

        I used this recipe from food network:
        http://www.food.com/recipe/angel-food-cake-homemade-12591
        And I don’t have an angel food cake pan so I used a regular bundt pan and it worked well. It doesn’t come out as clean as from the angel food pan but it still came out in one piece. I sliced it in half and pinched out a couple inches deep of the cake and filled the purée inside. Then put on cream on the top half of the cake and combined them together. It was absolutely amazing! If you ever get the chance, give it a shot 🙂 Reply

        • Natasha
          natashaskitchen
          February 3, 2013

          Awesome! Thank you SOOO much Oksana! 🙂 Reply

  • Masha
    January 31, 2013

    I made this cake twice already and my only concern is that cake layers were very moist so when I would cut them they would kind of fall apart. The only difference is that I used foil pan and i put parchment paper. I just wonder why it comes out so soft that it sticks very much to parchment paper Reply

    • Natasha
      natashaskitchen
      January 31, 2013

      Maybe because you are using foil pan. Have you tried to use regular metal baking pan? Reply

      • Masha
        February 1, 2013

        No not yet.. Maybe that’s the problem? What about adding like a teaspoon of baking soda? Reply

        • Natasha
          natashaskitchen
          February 2, 2013

          I haven’t tested with baking soda, but when I used baking powder, it caused the cake to fall for some reason. Reply

  • January 27, 2013

    Hi Natasha!I made this cake for our relatives get together, and the whole crowd loved it. Will make it again and again. Reply

    • Natasha
      natashaskitchen
      January 27, 2013

      I’m glad your family loved the cake :). Reply

  • Galina
    January 26, 2013

    .Наташа! Спасибо за рецепт. Торт вкусный. Я сегодня пробовала у своей племянницы. Она мне дала этот адрес. Хочу немножко подсказать. Перед тем как выливать тесто бисквита, нужно застилать только дно дечки, а бока дечки не надо ни застилать, ни мазать. Тогда все бисквиты будуть ровны и одинаковы. Reply

    • Natasha
      natashaskitchen
      January 26, 2013

      Thank you Galina, I will try that next time 🙂 Reply

      • Nelli
        May 11, 2013

        Wouldn’t biskvit stick to the sides if they are not covered?

        Also, Natasha, for some reason I had lumps of flour in the batter and they remained the cake baked. What might have been the reason for it? Reply

        • Natasha
          natashaskitchen
          May 11, 2013

          Try sifting the flour in next time and just make sure to blend all the flour in until there are no clumps. Reply

  • January 26, 2013

    That cake looks awesome! Also the explanation how to prepare it! Thank you so much! Absolutely worth to try it. Reply

  • January 26, 2013

    I love cakes leavened with eggs like this. So neat! Also light and fluffy, never heavy. It means I can eat more cake 🙂 Reply

  • January 26, 2013

    Such a beautiful cake – looks and sounds delicious! I love the step-by-step instructions too 🙂 Reply

  • Anna
    January 24, 2013

    Hi Natasha! I would just like to say thanks so much for all the awesome recipes you post. I’ve made a ton already and none have ever been a disappointment. This cake was absolutely perfect! My brother who is an extreme salo type of guy told me that this is officially new favorite cake, he already ordered another one for this weekend:) The balance of the cake was wonderful, I added cocoa powder on the sides and the mix of flavors was amazing. I worried that it would be a little dry, but especially on day two it was perfectly moist. I (genius) didn’t realize it would rise so well so I made it in a round pan. As you can imagine I had a very tall, round cake. I gave a lot of it away and got amazing reviews, even from those who have no sweet tooth. Again, thanks for posting and may God bless you, and your family! Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      What a wonderful review. Thank you Anna for taking the time to let me know you all enjoyed the recipe 🙂 I bet that was a beautiful tower of a cake! Did you post a picture of it anywhere online? I’d love to see it! Reply

      • Anna
        January 31, 2013

        The only picture I got was of the plate and crumbs left on it that my cousin sent lol. Ah well, the point was that they enjoyed it:) Reply

        • Natasha
          natashaskitchen
          January 31, 2013

          Picture is a thousand words :). Reply

  • Galina
    January 23, 2013

    I made this cake the other day and let me tell you….it was honestly one of the best cakes I have EVER tried, not kidding!!! I personally love fruity type biskvit cakes so this was just perfect! I did make a few minor changes: for the biskvit I only used 9 eggs/1.5 cups sugar/1.5 cups flour and baked it in 3 round forms (so I ended up with 6 layers instead of 4). Also, I added 2 tbsp sugar to the strawberry puree since strawberries aren’t in season so they are less sweet. I will definitely be making this again. Thanks Natasha, for another great recipe 🙂 Reply

    • Natasha
      natashaskitchen
      January 23, 2013

      I can just imagine how lovely your cake was with 6 round layers. WOW! Did you post a picture of it anywhere online? I’d love to see it! Reply

      • Galina
        January 24, 2013

        I didn’t, but it was so pretty! Reply

        • Bekah
          June 8, 2014

          Hi Galina, I’m wondering if you remember how long you baked the round cakes for? I’d love to make this for my daughter’s birthday and would definitely need to make it round. Thanks! Reply

  • Irene
    January 22, 2013

    Thanks so much! Loved this cake!! Made it yesterday and it’s almost gone! I love how the cream and strawberry puree taste together on the inside. It’s a great combo 🙂 Everybody loved it. Wouldn’t have had this plus many many other awesome recipes if it wasn’t for your blog. 🙂 Reply

    • Natasha
      natashaskitchen
      January 22, 2013

      You are welcome Irene :). I’m glad you like the blog. Reply

  • January 22, 2013

    I love strawberry layers in a cake! Your styling is so pretty too: strawberry halves covered with chocolate… Reply

    • Natasha
      natashaskitchen
      January 22, 2013

      Thank you Julia, I’m learning :). Reply

  • Anna
    January 21, 2013

    Hi Natasha! So i was just over looking the recipe ingredients for tomorrow only to realize i forgot to buy the heavy cream 🙁 could i substituted that for half n Half or should i make a run for that heavy cream? Reply

    • Natasha
      natashaskitchen
      January 21, 2013

      Heavy cream is est for this recipe or the cream probably won’t be thick enough. Reply

  • Anastasia
    January 21, 2013

    Amazing cake;) thanks for great receipe! You doing awesome job;) Reply

    • Natasha
      natashaskitchen
      January 21, 2013

      Thank you Anastasia :). I’m glad you like it. Reply

  • Tatyana V
    January 21, 2013

    Natasha, thank you so much for posting this recipe! I made it this weekend and everyone loved it. So I decided that when summer comes this cake will be #1 0n my list…..Also, I forgot to mention that I did not have enough cream for the top of the cake so I opened cool whip and used it for top and sides of the cake and it came out beautiful 🙂 It is definitely a best strawberry shortcake that I ever tried… Reply

    • Natasha
      natashaskitchen
      January 21, 2013

      You are welcome Tatyana :). I can’t wait for summer, its 1°F outside right now. Good weather to sit by the fire place and have some cake with tea. Reply

  • Luba
    January 19, 2013

    Tried this at my sister in laws the other night and it was DELICIOUS! Light and fluffy with the perfect amount of sweetness. Can’t wait to make it myself! :))) Reply

    • Natasha
      natashaskitchen
      January 19, 2013

      How fun that your sister made it 🙂 and I’m so glad you liked it! Reply

  • Alena H
    January 18, 2013

    I made this cake today and we had some with tea after evening church. Anyway, I halved the recipe; so I baked two korzhi using 3 eggs for each. I really liked this method for making biskvit. It came out very nice. I used frozen strawberries that I froze back in the spring/summer season. They tasted kind of tart to me, so I added sugar to my taste. However, I think that the frosting is not enough. At first I halved the frosting ingredients, but i knew it wasn’t going to be enough, so I added more heavy cream and sugar “na glaz”. Next time I’m just going to make regular amount of cream for half the amount of korzhi ingredients. But anyway, the cake tasted very good. Nice and moist. It’s a good cake to make esli srochno nado k chayu or gosti priezhayut:) I forgot to mention that the cake tastes “light and refreshing” because of the strawberries I think. I had 2 slices:) Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      I’m glad you like the cake Alena :). I’m craving some right now with tea. Reply

  • Olga
    January 18, 2013

    Made this cake last night and it was a huge hit with my in laws..so delicious and moist and actually pretty simple to make with few ingredients….Thanks for posting yet another great recipe… Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      You’re welcome. I’m glad you all loved it 🙂 Reply

  • Masha L
    January 18, 2013

    cake is very good!! Reply

  • Esther
    January 18, 2013

    First off, thank you so very much for being willing to share your family’s recipes with the rest of us. There is a tendency among Slavic homemakers to closely guard their culinary secrets, which is frustrating for the rest of us that want to cook authentic Russian food. How is Russian food going to be appreciated if no one shares? So, thanks again for sharing.
    Secondly, I am also a night shift RN, and I can’t imagine HOW you find the time for family, work and blogging! I check your blog every morning after work to see what I’ll be cooking up:) However you do it, keep it up, but don’t forget to give yourself a stress break.
    Blessings from Washington:) Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      Thanks Esther 🙂 I’ve always thought that Slavic people do guard their culinary secrets, but I’ve been so pleasantly surprised by the ladies in my Ukrainian church who always shared when I asked. I think there are really only a handful of people who will actually say NO (probably the same thing in any culture) which just makes us reluctant to ask. I love hearing from fellow night shift RN’s 🙂 Reply

  • Veronica
    January 18, 2013

    Hi Natasha,thank you so much for all you do,i check your site every day,it such a big help for me,i actually learned how to bake cakes now and i made this one the other day,just loved it,very delicious may God bless you and your family. Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      I love reading comments like this :D. You are welcome Veronica. Reply

  • Oksana
    January 18, 2013

    Hi Natasha,
    I just made this cake today. It’s very simple to do. One thing though, it seems like you had lots of strawberry filling on each layer. I used 1.5 lb strawberries like in your recipe, and really had to stretch how much I put on my layers (3 in all for the strawberry filling). And even though I did put a thin layer of the cream cheese frosting, I just covered the top of the cake, and had no leftover cream for the sides. What did I do wrong? I’m going to cut into the cake tomorrow and see how it turns out (I really do not like eating dry cake, so I’m hoping it’ll still be moist enough, once the strawberries and cream absorb into the cake itself). Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      You can always use more strawberries, but this cake is definitely not a dry one (but I’d also love to know what you thought of it). You really just need a thin layer of frosting in between each layer which is plenty in the end. Hope you love the tast of this cake! Reply

      • Oksana
        January 19, 2013

        Now that we’ve had the taste of the cake, it was actually really good. And it was moist, but next time I will use more strawberries and decrease amount of cream in between the layers like you are suggesting. But in all it was a fast and easy cake to make for my son’s birthday, decorated with strawberries and chocolate (I think he ate most of the chocolate decors and strawberries from the top of the cake, and not much of the cake itself, but that just leaves more cake for us!) Reply

        • Natasha
          natashaskitchen
          January 19, 2013

          My son plucked off the chocolate too 🙂 Reply

  • Hope
    January 17, 2013

    Hello Natasha! I was wondering about your fancy technique of making bisquit cake batter. I never seperated the yolks from the whites; I thought I was doing something wrong. lol. I’m glad to know that I was simply doing it the “foolproof way” lol. It really is very simple this way… Been doing it since I made my first cake when I was 12 (:
    Beautiful job on the post, as always. Looks lovely! There goes my new years resolution… ); lol Reply

    • Natasha
      natashaskitchen
      January 18, 2013

      I learned this technique just recently :). Reply

  • January 17, 2013

    Wow this looks great. I’ve never done a biskvit cake before.. I think its about time I try. Reply

    • Natasha
      natashaskitchen
      January 17, 2013

      I would love some feedback once you make it :). Reply

  • OMG. I’m drooling all over the screen, Natasha! I usually could care less for the cake but your photos make me want to eat it. Great post as always.;) Reply

    • Natasha
      natashaskitchen
      January 17, 2013

      Thank you :D. You should make it to prevent any additional drooling :). Reply

  • Marina
    January 17, 2013

    I only add sugar to frozen mixed berries not strawberries, because berries are more tart. Reply

  • Marina
    January 17, 2013

    When strawberries are not in season, you can substitute with frozen berries (from Trader Joe’s) add 1 tbl sp of sugar and blend. Reserve some berries for decoration as well, or you can just pile as much as you want on top of the cake (while still frozen, so they hold their texture). Simple, yet delicious! Reply

    • Natasha
      natashaskitchen
      January 17, 2013

      Thanks for the tip Marina! I did try the frozen strawberries already in sugar and thought they were too sweet, but plain frozen strawberries with a small amount of sugar would probably work well! 🙂 Reply

  • Dina
    January 17, 2013

    Hi Natasha,
    Can this cake be eaten right away? Or, does it have to sit overnight before eating ?
    tnx
    Dina Reply

    • Natasha
      natashaskitchen
      January 17, 2013

      It can be eaten right away 🙂 Reply

  • irine
    January 16, 2013

    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 Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      You are welcome Irene. You can make it up to 3 days in advance. Reply

  • January 16, 2013

    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. Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      Thank you Dina :). Reply

  • vikulya
    January 16, 2013

    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) Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      You are welcome :). I really like the idea of using chocolate hearts. Reply

  • Oksana B.
    January 16, 2013

    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! 🙂 Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      You are welcome Oksana :). Let me know how you like it. Reply

  • Ana
    January 16, 2013

    Delicious recipe I think i’ll do soon. Thanks for sharing it. Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      You are welcome Ana. Let me know how you like it :). Reply

  • Alla
    January 16, 2013

    Beautiful photos and presentation as always! Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      Thank you so much Alla :). Reply

  • Natasha
    January 16, 2013

    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 Reply

  • Yaffa
    January 16, 2013

    Looks Yummmyyyyy! Ochin krasiva and vkoosna!

    A perfect cake!! 🙂 Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      Thanks Yaffa 🙂 Reply

  • Sona
    January 16, 2013

    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. Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      Thanks Sona; I hope your whole family loves this recipe. Even the kiddos in our family loved it! 🙂 God bless you and yours also!  Reply

  • January 16, 2013

    Ohh this looks delicious and not too difficult. My husband’s birthday is today. I think I’ll give it a shot. Thank you! Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      Happy Birthday to your husband! Reply

  • Natasha
    January 16, 2013

    oh this looks so fancy like from a bakery shop 🙂 perfect for Valentines day party Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      It would be very pretty and tasty for valentines day! 🙂 Reply

  • Estera
    January 15, 2013

    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. Reply

    • Natasha
      natashaskitchen
      January 15, 2013

      Oh it would be perfect for a birthday cake 🙂 Happy birthday to your daughter! Reply

  • January 15, 2013

    Ohh.. Looks so refreshing…
    I love to use fruits and berries in baking… 🙂 Reply

    • Natasha
      natashaskitchen
      January 15, 2013

      Me too!! Especially when they are in season or even better; when they are growing in the yard! 🙂 Reply

  • Oksana
    January 15, 2013

    I am so excited!!! I will be making this delicious goodness soon!!!! Reply

  • Luba
    January 15, 2013

    Looks great and seems like It’s easy to make! Can’t wait to try it soon 🙂 Reply

    • Natasha
      natashaskitchen
      January 15, 2013

      Hope you love it! 🙂 Reply

  • Marie
    January 15, 2013

    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!! Reply

    • Natasha
      natashaskitchen
      January 15, 2013

      Yes; it has a bisvkit cake base which is definitely a Russian type cake 🙂 Reply

  • January 15, 2013

    Very pretty. Simple Beskvit cake but with a cool idea. Thanks Natasha Reply

  • Tatyana
    January 15, 2013

    Does it get soggy really fast bc of the strawberries
    or no?? Reply

    • Natasha
      natashaskitchen
      January 15, 2013

      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. Reply

    • Carol
      July 18, 2014

      You can also freeze slices and get them out and thaw them for another nights desert. It’s like an ice cream cake. Reply

      • Natasha
        natashaskitchen
        July 18, 2014

        That’s brilliant and I’ve wondered if it works to freeze it. Thanks so much for sharing that! Reply

  • Zina P
    January 15, 2013

    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!). Reply

    • Natasha
      natashaskitchen
      January 15, 2013

      Enjoy it Zina. Yes it would be perfect for Church coffee hour 😉 Reply

      • Zina P
        February 3, 2013

        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. Reply

        • Natasha
          natashaskitchen
          February 3, 2013

          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! 🙂 Reply

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