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Strawberry Layer Cake Recipe

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3.9 from 85 reviews

This Strawberry Layer Cake is a delightful and visually stunning dessert perfect for any occasion. Featuring four layers of moist strawberry-infused cake made with fresh strawberry puree and strawberry jello powder, the cake is complemented by a luscious strawberry cream cheese frosting made with freeze-dried strawberries for an intense berry flavor. Finished with fresh strawberry garnishes, this cake combines vibrant flavors and beautiful presentation for a truly memorable treat.

Ingredients

For the Cake

  • 1 1/2 cups fresh strawberries
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 oz box strawberry jello powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup milk

For the Strawberry Cream Cheese Frosting

  • 1 cup freeze dried strawberries
  • 12 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • Fresh strawberries, sliced

Instructions

  1. Preheat Oven: Preheat your oven to 350° F and prepare four 8-inch round cake pans by lining them with parchment paper circles and spraying with cooking spray to prevent sticking.
  2. Puree Strawberries: Place fresh strawberries in a blender or food processor and blend until smooth pureed. Set this puree aside for later use in the cake batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and strawberry jello powder until evenly combined. Set aside.
  4. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat softened butter, vegetable oil, and granulated sugar together until the mixture is fluffy and smooth.
  5. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract and the prepared strawberry puree. Mix until fully incorporated.
  6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
  7. Divide & Bake: Evenly divide the batter into the prepared cake pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Remove cakes from oven and allow them to cool completely on wire racks before frosting.
  9. Prepare Freeze-Dried Strawberry Powder: Grind freeze-dried strawberries in a blender or food processor until finely powdered. Set aside.
  10. Make Frosting: In a large bowl, beat the cream cheese and softened butter together until smooth and creamy.
  11. Add Powdered Sugar: Gradually add powdered sugar to the cream cheese mixture, beating until fully combined and fluffy.
  12. Incorporate Strawberry Powder and Vanilla: Mix in the strawberry powder (about 3 tablespoons or to desired color and flavor) and 1 teaspoon vanilla extract until evenly tinted and flavored.
  13. Level Cakes: Using a large serrated knife, level the cooled cakes by trimming their tops to create flat surfaces for stacking.
  14. Assemble Layers: Place the first cake layer on your serving plate, spread an even layer of frosting on top, then repeat with remaining layers.
  15. Apply Crumb Coat: Spread a thin, even layer of frosting over the entire assembled cake to seal in crumbs.
  16. Chill Crumb Coat: Place the cake in the freezer for at least 15 minutes to allow the crumb coat to set firmly.
  17. Frost Cake: Apply the remaining frosting evenly over the cake, smoothing the sides and top.
  18. Garnish: Decorate the top with sliced fresh strawberries for an appealing finish.
  19. Serve: Slice the cake and enjoy your homemade strawberry layer cake with friends and family!

Notes

  • Make sure the cakes are completely cool before frosting to prevent melting.
  • Adjust the quantity of strawberry powder in the frosting to your preferred flavor intensity.
  • If freeze-dried strawberries are unavailable, strawberry jam or puree can be tried but may alter texture.
  • Wrap leftover cake tightly and refrigerate to maintain freshness, consume within 3 days.
  • For best results, use fresh and ripe strawberries when pureeing for cake batter.

Find it online: https://justsosavory.com/strawberry-layer-cake-recipe/