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Strawberry Layer Cake Recipe

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

Strawberry Layer Cake Recipe

4.87 from 86 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
Keyword: Strawberry Layer Cake
Cuisine: American
Course: Dessert
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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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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Read comments/reviewsAdd comment/review

  • 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

  • Olga's Flavor Factory
    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

  • inna
    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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