Strawberry Layer Cake with Cream Cheese Frosting Recipe

There’s something truly magical about a homemade Strawberry Layer Cake with Cream Cheese Frosting Recipe that never fails to make any occasion feel special. This cake, bursting with fresh strawberry flavor and wrapped in a luscious cream cheese frosting, is a fan-freaking-tastic dessert that I’m thrilled to share with you. Whether you’re baking for Sunday brunch or a birthday party, this recipe is going to become your new go-to for a slice of pure happiness.

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Ingredients & Why They Work

This Strawberry Layer Cake with Cream Cheese Frosting Recipe brings together carefully chosen ingredients that complement each other beautifully. From ripe strawberries to smooth cream cheese, every component plays a role in achieving that perfect balance of flavor and texture. When shopping, look for the freshest strawberries you can find—organic if possible—as their quality really shines through here.

• Strawberries: The star of the show, fresh and ripe for maximum sweetness and flavor.
• Whole Milk: Adds moisture and richness, balancing the cake’s texture.
• Avocado, Vegetable, or Canola Oil: Keeps the cake moist without overpowering the strawberry flavor.
• Unsalted Butter: Adds a creamy, buttery depth to the batter.
• Granulated Sugar: Sweetens the cake and jam filling while helping with structure in the cake.
• Vanilla Extract: Enhances the sweetness and layers of flavor subtly.
• Cake Flour: Provides a tender crumb by having lower protein than all-purpose flour.
• Baking Powder: Leavens the cake, creating that perfect rise.
• Salt: Balances sweetness and boosts all the other flavors.
• Large Egg Whites: Whipped for airiness, making the cake exceptionally fluffy.
• Cornstarch: Thickens the jam filling without making it gummy.
• Lemon Juice: Brightens the filling and balances sweetness with a touch of acidity.
• Cold Heavy Cream: Whipped for a light frosting texture.
• Powdered Sugar: Sweetens the frosting smoothly without grit.
• Cream Cheese: Softened to blend in perfectly, adding tang and richness to the frosting.

Tweak to Your Taste

One of the best things about this Strawberry Layer Cake with Cream Cheese Frosting Recipe is how easily you can tweak it to make it your own. I love experimenting with the frosting—sometimes I add a little lemon zest for a citrus twist or swap out half the strawberries for raspberries to give it a new flavor dimension. Feel free to get creative!

• Variation: I once added crushed pistachios between the layers for a crunchy surprise that everyone adored—highly recommend trying that for parties!
• Dairy-Free Modification: You can substitute dairy-free cream cheese and coconut cream if you want to avoid dairy; just make sure to chill the coconut cream well before whipping.
• Food Coloring: The optional electric pink gel food coloring makes the cake pop visually, which is great for celebrations, but taste-wise, it’s just as delicious without it.

Step-by-Step: How I Make Strawberry Layer Cake with Cream Cheese Frosting Recipe

Step 1: Preparing the Star Ingredient – Strawberry Puree

Start by removing the stems from your 1¼ lbs of fresh strawberries and quartering them. Pop them into your blender and puree until smooth. I always run the puree through a fine mesh sieve—this step takes a bit of patience, but you get a silky juice that will soak into the cake and keep it moist. Don’t toss the pulp that remains; we’ll transform that into a heavenly jam filling later.

Step 2: Reducing and Mixing the Strawberry Milk

Pour the strawberry juice into a small saucepan and simmer over medium heat until it reduces to about ⅓ cup—usually around 10 minutes. Keep an eye on it; you want it beautifully concentrated but not burnt. Then whisk in ⅔ cup of whole milk. If you’re feeling festive, add in a drop or two of that vibrant food coloring here for a fun pink hue.

Step 3: Mixing the Batter

In a large bowl, beat together oil, softened butter, sugar, and vanilla extract until smooth and creamy. In another bowl, whisk together cake flour, baking powder, and salt. Now, with your mixer on low, alternate adding the flour and strawberry-milk mixture to the butter-sugar mix. I do the flour in four parts and the milk in three, starting and ending with the flour—this keeps the batter smooth without overmixing.

Step 4: Whipping Egg Whites and Folding

Whip your six large egg whites in a clean dry bowl until stiff peaks form. This adds incredible lightness to the cake. Using a spatula (not your mixer), gently fold the whites into the batter. It might seem slow, but don’t rush – this step keeps your cake fluffy and not dense.

Step 5: Baking and Cooling

Divide the batter evenly between two prepared 8-inch round cake pans and bake at 350°F (175°C) for 28 minutes. A toothpick inserted should come out clean or with a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then loosen and invert them onto a wire rack to cool completely.

Step 6: Making the Jam Filling

While the cakes cool, mix the reserved strawberry pulp with sugar, cornstarch, lemon juice, and salt in a small saucepan. Bring it to a boil over medium heat while whisking constantly until thickened—about 5-10 minutes. Transfer it to a bowl and chill completely; this jam is the perfect fruity layer that keeps each bite bursting with strawberry goodness.

Step 7: Whipping Up the Cream Cheese Frosting

Beat softened cream cheese with half the powdered sugar, vanilla, and salt until creamy and smooth. Separately, in a chilled bowl, whip cold heavy cream and the remaining powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture for a luscious, airy frosting that’s wonderfully tangy and not too sweet.

Step 8: Assembling the Cake

Place one cake layer on your serving tray and pipe a small frosting “dam” around the edge—this keeps the jam filling from oozing out. Spoon in the chilled jam filling and smooth it out. Top with the second cake layer and slather the entire cake with the cream cheese frosting. Pop the cake in the fridge until you’re ready to serve.

How to Serve Strawberry Layer Cake with Cream Cheese Frosting Recipe

Garnishes

I love topping this cake with extra halved strawberries on top—fresh, juicy, and it doubles down on that strawberry wow-factor. Sometimes I sprinkle a few edible flowers for a delicate touch or dust a little powdered sugar just before serving for a picture-perfect finish.

Side Dishes

This cake pairs beautifully with a simple cup of tea or freshly brewed coffee. If it’s brunch, I like serving it alongside fresh fruit salad or a subtly tart lemon sorbet to balance the creamy, sweet cake.

Creative Ways to Present

For birthdays or special events, I’ve decorated this cake with colorful sprinkles between layers of frosting, painted pink stripes inside my piping bag to create streaks on the frosting (a fun trick you can replicate!), or served it beautifully in individual mini trifle glasses layering cake, jam, and frosting for a personal touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake tightly covered in an airtight container in the fridge, which helps the frosting and jam stay fresh for up to five days. Before enjoying, I let slices come to room temperature for the best flavor.

Freezing

Freezing the fully assembled cake isn’t ideal because cream cheese frosting doesn’t thaw well, but you can freeze individual cake layers without frosting. Wrap them tightly in plastic wrap and foil, then thaw in the fridge before assembling and frosting.

Reheating

Because it’s a chilled cake, reheating isn’t necessary or recommended. Just bring your slice to room temperature—this step restores softness to the cake and elevates the flavors beautifully.

FAQs

Final Thoughts

This Strawberry Layer Cake with Cream Cheese Frosting Recipe holds a special place in my heart because every time I bake it, I’m reminded how simple ingredients and a little patience can create something truly celebratory. I hope it delights you and your loved ones as much as it does me—baking this cake is like giving a hug in dessert form. So go ahead, grab those strawberries, and treat yourself to a slice of this luscious, homemade joy!

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