A three-layer vanilla cake with fresh strawberry buttercream
Strawberry Layer Cake
Strawberry Layer Cake
1h 10mHard
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Servings
12
12 slices
Difficulty
Advanced
Cost
Moderate
$$
Strawberry Layer Cake
A three-layer vanilla cake with fresh strawberry buttercream
A stunning pink layer cake with tender vanilla sponge, real strawberry buttercream, and fresh berries between the layers and on top.
40m
Prep Time
30m
Cook Time
70m
Total Time
12
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A proper strawberry cake should taste like strawberries, not like artificial flavoring. This version uses a concentrated strawberry reduction in the buttercream to deliver real berry flavor and a naturally pink color that looks as good as it tastes.
The cake layers are a straightforward vanilla sponge — tender, not too sweet, and sturdy enough to stack three high with a generous amount of frosting between each layer. Sliced fresh strawberries between the layers add bursts of juicy fruit.
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 2 cups fresh strawberries, pureed
- 1 cup butter for frosting
- 4 cups powdered sugar
- 1 cup sliced strawberries for filling
- Pinch of salt
Instructions
- 1
Puree the strawberries and simmer until reduced to about 1/2 cup. Cool completely.
- 2
Beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then the vanilla.
- 3
Alternate adding the flour mixture and milk, mixing until just combined.
- 4
Divide among three greased 8-inch pans and bake at 350F for 25 to 30 minutes.
- 5
For the buttercream: beat the butter until smooth, add the powdered sugar gradually, then the cooled strawberry reduction.
- 6
Layer the cooled cakes with buttercream and sliced strawberries between each layer.
- 7
Frost the outside, decorate with fresh strawberries, and chill briefly before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & Storage
Pro Tips
Make sure the cakes are completely cool before frosting.
The strawberry reduction can be made a day ahead.
If the buttercream is too soft, chill it for 15 minutes and re-whip.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 slice) · 12 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates68g
Fat22g
Fiber1g
Sugar48g
Sodium280mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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