Introduction

This Strawberry Layer Cake is a delightful treat bursting with fresh strawberry flavor and creamy buttercream. Perfect for celebrations or a special dessert, it combines tender cake layers with a luscious strawberry frosting that’s sure to impress.

A two-layer round cake covered smoothly in light pink frosting stands on a white cake stand with a soft blue base, placed on a white marbled surface. The top of the cake features a thick ring of bright blue ruffled frosting around the edge. Inside this blue border, the top is decorated with a mix of colorful sprinkles in pink, purple, blue, and silver balls scattered evenly. A pink elephant-shaped cookie or fondant sits on top, decorated with a heart made of colorful sprinkles. The cake's bottom edge also has a border of the same blue ruffled frosting with sprinkles scattered on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3/4 cup (173g) sour cream, room temperature
4 large eggs, room temperature
2 1/2 cups (325g) all purpose flour
4 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (240ml) strawberry puree (from 2 cups (280g) chopped strawberries)*
7-9 drops pink food color
1 1/2 cups salted butter
1 1/2 cups shortening
12 cups (1380g) powdered sugar
1/2 tsp vanilla
6-7 tbsp strawberry puree, strained (from 2/3 cup (93g) chopped strawberries)
3/4 tsp strawberry extract, optional
Pink and burgundy icing color
2-3 tsp water
Teal and sky blue icing color
Sprinkles, if desired
Gum paste, if desired
Toothpicks, or thin skewers
White pearl dust, if desired

Instructions

Step 1: Preheat your oven to 350°F (176°C) and grease three 8-inch round cake pans.
Step 2: Beat 3/4 cup unsalted butter and 1 1/2 cups sugar together until light and fluffy, about 3-4 minutes. This step is important for a tender crumb.
Step 3: Add 3/4 cup sour cream and mix until blended.
Step 4: Add eggs in two batches, mixing well after each addition.
Step 5: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet mixture and stir until combined.
Step 6: Stir in 1 cup strawberry puree and mix well.
Step 7: Add the remaining dry ingredients and mix until just combined.
Step 8: Divide the batter evenly among the prepared pans and bake for 24-26 minutes, or until a toothpick inserted comes out with a few crumbs.
Step 9: Let cakes cool in the pans for 3-4 minutes, then transfer to a wire rack to cool completely.
Step 10: For frosting, beat 1 1/2 cups salted butter and 1 1/2 cups shortening together until smooth.
Step 11: Gradually add about half of the powdered sugar, mixing until smooth between additions.
Step 12: Scoop out 1 cup of frosting and set aside for teal blue frosting.
Step 13: To remaining frosting, add 1/2 tsp vanilla and 6 tablespoons strawberry puree, mixing until smooth.
Step 14: Slowly add the rest of the powdered sugar, mixing until smooth. Add more puree and strawberry extract if needed. Color with pink and burgundy icing colors as desired.
Step 15: Thin the reserved frosting with 2-3 teaspoons water if necessary, then color with teal and sky blue icing colors.
Step 16: Using a serrated knife, level the tops of the cake layers by removing any domes.
Step 17: Place the first cake layer on a serving plate or cake board. Spread 1 cup of strawberry frosting evenly on top.
Step 18: Add the second cake layer and spread another cup of strawberry frosting.
Step 19: Top with the final cake layer and frost the outside of the cake with remaining strawberry frosting. For a smooth finish, you can follow a tutorial on how to frost with buttercream.
Step 20: Pipe teal blue frosting shells around the bottom and top edges using preferred piping tips.
Step 21: If desired, decorate the top center with sprinkles and add a few around the base.
Step 22: For advanced decoration like gum paste elephants, make them a day or two in advance to dry and harden.

Tips & Variations

Use fresh, ripe strawberries for the puree to get the best natural flavor.
If you don’t have shortening, you can substitute with additional butter, though texture may vary slightly.
Adjust the food coloring in frosting gradually to reach your desired shade without overpowering taste.
For a less sweet frosting, reduce powdered sugar by 1 to 2 cups and add more strawberry puree for flavor.
Try adding a splash of lemon juice to the frosting for a subtle tang that complements the strawberry.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Allow refrigerated cake to come to room temperature before serving for best texture and flavor. Frosting may firm up when chilled, so consider softening with a quick mix if needed before spreading or piping.

How to Serve

A slice of three-layer pink cake with light pink frosting between each layer and on the outside, decorated with small colorful sprinkles and tiny light blue frosting flowers on the side edges, sits on a white lace-patterned plate. The cake texture looks soft and spongy, and there is a silver fork placed beside it on the plate. In the background, a white bowl filled with whole red strawberries and a small clear bowl with colorful sprinkles rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Bring them to room temperature before assembling for easier frosting.

What if I don’t have fresh strawberries?

Frozen strawberries can be used for the puree—thaw and drain excess liquid before pureeing. Avoid canned strawberries, as they may alter the cake’s texture and sweetness.