A slice of strawberry layer cake on a green plate

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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

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

3. Sift in 1 cup all-purpose flour and use a spatula to gently fold it in just until well incorporated and no more clumps of flour remain. Scrape from the bottom of the bowl to make sure there aren’t any trapped pockets of flour, but don’t overwork the batter or it will deflate.

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

4. Transfer your batter to the lined baking pan and bake at 350˚F for 17-20 min or until top is golden and toothpick comes out clean.

Strawberry Layer Cake-8

(While the first layer is baking, start working on your second cake layer repeating steps 1-3 above). Remove baked cake  from the pan by running a thin edged spatula around the sides to loosen it, then let it cool to room temperature before removing the parchment paper.

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

Strawberry Filling:

Cut strawberries into halves or quarters and place them in the bowl of a food processor; pulse 15 times or until the consistency of a chunky applesauce; set aside

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

Frosting:

Beat together cream cheese and 3/4 cup sugar until smooth (1 min). Add 1 cup heavy whipping cream and beat on high speed until fluffy (3 minutes)

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

Assembly:

1. Cut each cooled cake layer in half. Place the first layer on your serving dish (this cake is too big and heavy to transfer so put it on the dish you’re serving it on).

Strawberry Layer Cake-9

2. Spread the first layer with 1/3 of the strawberry puree. Spread just a thin layer of frosting (just a thin layer or you won’t have enough to frost the sides in the end) on the second half and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers.

So the order from the bottom up is: cake; strawberry; cream; cake; strawberry; cream;cake; strawberries; cream; cake; cream (frost the top and sides with remaining frosting)

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

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

Strawberry Layer Cake_-13

A close up of a slice of a strawberry layer cake

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

Natasha's Kitchen Cookbook

Strawberry Layer Cake Recipe

4.89 from 124 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Ingredients 

Servings: 14 -18

For the Cake:

  • 12 large eggs, room temp, divided
  • 2 cups granulated sugar, divided
  • 2 cups all-purpose flour, divided

Frosting:

  • 1 cup heavy whipping cream
  • 16 oz cream cheese, softened at room temp
  • 3/4 cup granulated sugar

Filling/Decor:

  • 2 lbs Fresh strawberries, 1 1/2 lbs to blend and put inside the cake and 1/2 lb to decorate the top
  • Chocolate chips to melt and decorate the top; optional

Instructions

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

  • Grease and line only the bottom of a 9x13" cake pan with parchment paper (line 2 pans if you have 2). I have found that it's best not to line or grease the sides of the pan or the cake becomes somewhat miss-shaped.
  • You will bake your cake layers separately so for each biskvit layer: in the bowl of an electric mixer, whisk together 6 eggs and 1 cup sugar on high speed for 10 min. it will be 3-4 times in volume.
  • Sift in 1 cup all-purpose flour and use a spatula to gently fold it in just until well incorporated and no more clumps of flour remain. Scrape from the bottom of the bowl to make sure there aren't any trapped pockets of flour, but don't overwork the batter or it will deflate.
  • Transfer to lined baking pan and bake until top is golden and toothpick comes out clean 17-20 min.
  • (While the first layer is baking, start making your second cake layer repeating steps 1-3 above)
  • Remove baked cake from the pan by running a thin edged spatula around the sides to loosen it, then let it cool to room temperature before removing the parchment paper.

Strawberry Filling:

  • Cut strawberries into halves or quarters and place them in the bowl of a food processor; pulse 15 times or until the consistency of a chunky applesauce; set aside.

Frosting:

  • Beat together cream cheese and 3/4 cup sugar until smooth (1 min). Add 1 cup heavy whipping cream and beat on high speed until fluffy (2-3 minutes).

Assembly:

  • Cut each cooled cake layer in half. Place the first layer on your serving dish (this cake is too big and heavy to transfer so put it on the dish you're serving it on)
  • Spread the first layer with 1/3 of the strawberry puree. Spread a very thin layer of frosting on the second half and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers. So the order from the bottom up is: cake; strawberry; cream; cake; strawberry; cream;cake; strawberries; cream; cake; cream (frost the top and sides with remaining frosting).
  • Decorate the top with fresh strawberries and chocolate (see chocolate decorating tutorial below)
Course: Dessert
Cuisine: American
Keyword: Strawberry Layer Cake
Skill Level: Medium
Cost to Make: $$

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Natasha Kravchuk

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

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Comments

  • 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

  • Dina
    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

  • abrooke65
    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

  • Inessa-GrabandgoRecipes
    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

  • Moms Dish
    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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