A delicious alternative to strawberry shortcake, this Strawberry Layer Cake is the perfect summer dessert. Layered with fresh strawberries and fluffy frosting it is pretty and delicious.
I made my first trip to the Farmer’s Market this season and I was so excited to see they had Hood strawberries. They are my favorite, they are small and sweet and the season only lasts a few weeks so you have to enjoy them while you can.
What would I make?
Vanilla Strawberry Cake
Most people’s first thoughts when it comes to strawberries is usually strawberry shortcake. It’s a classic but strawberry shortcake can be dense and dry if you aren’t careful. Today’s recipe is a strawberry shortcake like cake that is moist and delicious that is covered is a delicious 7 Minute Frosting.
What is 7 Minute Frosting?
This cake uses 7 minute frosting. It is a cooked frosting that takes about 7 minutes to make, for me it took about 10 minutes. It is light, fluffy, marshmallow fluff like frosting. I have a step by step tutorial for you here. The day I made this cake my 7 minute frosting didn’t set up as much as it usually does but it was still delicious!
Can I Make Strawberry Layer Cake Ahead of time?
The cake part can easily be made a day or two ahead of time and wrapped up airtight. If you need to make it further ahead of time, I recommend freezing it. I do not recommend assembling the cake until the day you are going to serve it. Because of the strawberry juices the cake will get soggy if made too far ahead of time and the frosting doesn’t hold up for more than a day or two.
Cake Flour Vs. All Purpose Flour
This recipe calls for cake flour and I use it when I have it on hand. I have also made the cake with all purpose flour. The difference between the two is, you will get a more tender crumb with the cake flour. Cake flour is milled to a finer consistency and has less protein which means less gluten is formed which gives you a softer, more tender texture.
How to Make Strawberry Layer Cake
- Grease and flour two 8 inch round cake pans. Line the bottom with wax paper or parchment paper.
- Mix together cake batter according to directions below, divide evenly between the two pans and bake at 350 degrees F. for 30-35 minutes.
- Allow cake to cool in pan for 15 minutes then remove and cool completely on baking rack.
- While cake is baking and cooling, place sliced strawberries in a bowl and sprinkle with sugar. Allow to sit for 15 minutes for juices to form.
- Slice each layer of cake in half.
- Spoon 1/3 of sliced strawberries onto cake.
- Top with 1 cup of frosting.
- Repeat with remaining layers.
- Place one layer, cut side up on your serving plate.
- Frost top and sides of cake with remaining frosting.
- Refrigerate cake until ready to serve.
- Garnish with strawberries on top.
- Use a serrated bread knife to slice the cake.
- Keep leftover cake refrigerated for 1-2 days.
The final step is to slice yourself off a nice big piece of cake and enjoy!
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Strawberry Layer Cake Recipe
Strawberry Layer Cake Recipe
- 1/2 cup milk
- 1/2 cup fresh squeezed orange juice
- 3 cups cake flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla extract
7 Minute Frosting
- 1 1/4 cups plus 1 tablespoon sugar divided
- 1/3 cup water
- 3 egg whites
- 1/4 tsp cream of tartar
- 2 tsp grated orange peel
- 1 tsp vanilla extract
- 1 lb. strawberries about 4 cups, sliced
- whole strawberries halved or whole for garnish
- Heat oven to 350°F. Spray 2 (9×2-inch) round baking pans with cooking spray. Line bottom of pans with parchment paper; spray paper.
- Combine milk and orange juice in small bowl.
- Whisk flour, baking powder and salt in medium bowl.
- Mix butter and 2 cups sugar in large bowl at medium speed 2 minutes or until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Add in 2 teaspoons vanilla.
- Beating slowly, beat in flour mixture in 3 parts alternately with orange juice mixture, beginning and ending with flour mixture. Divide batter between pans.
- Bake for 30- 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes.
- Remove cakes from pan and remove parchment. Turn cakes top-side up; cool completely.
- (Cake can be made 1 day ahead. Cover and store at room temperature.)
7 Minute Frosting
- Beat 1 1/4 cups of the sugar, water, egg whites and cream of tartar in large heatproof bowl at high speed 1 minute or until egg whites are foamy and opaque. Place bowl over saucepan of barely simmering water (bowl should not touch water); beat at high speed 7 minutes or until soft peaks form
- Remove bowl from saucepan. Add orange peel and 1 teaspoon vanilla; beat at high speed 2 minutes or until slightly cool and thickened.
- Combine sliced strawberries and remaining 1 tablespoon sugar in large bowl; let stand 15 minutes.
- Slice cake layers in half horizontally. Spoon one-third of the strawberry mixture, including juice, over bottom layer; top with second layer and one-third strawberry mixture. Spread 1 cup of the frosting over strawberry mixture; top with third layer and remaining strawberry mixture. Top with fourth layer.
- Spread remaining frosting over sides and top of cake, swirling to decorate.
- Garnish with strawberries. Store in refrigerator.
Originally posted January 30, 2014