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Strawberry layer cake - Image 3

Classic Strawberry Layer Cake

A stunning, moist vanilla cake layered with fresh strawberry puree and frosted with a silky strawberry Swiss meringue buttercream. This from-scratch recipe yields a bakery-quality dessert perfect for celebrations.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup buttermilk room temperature
  • 1 lb fresh strawberries hulled, for puree and garnish
  • 1/4 cup granulated sugar for macerating strawberries
  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter room temperature, cubed
  • 1/4 tsp fine sea salt
  • 1/3 cup strawberry puree reduced and cooled (from the 1 lb of strawberries)

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Stand mixer with paddle and whisk attachments
  • Fine-mesh sieve
  • Cake turntable (recommended)
  • Offset spatula
  • Serrated knife or cake leveler
  • Digital kitchen scale
  • Candy thermometer

Method
 

  1. Prepare the Strawberry Puree: Hull and quarter 1 lb of strawberries. Place them in a bowl, toss with 1/4 cup sugar, and let macerate for 30 minutes. Transfer to a saucepan, bring to a simmer, and cook for 10-12 minutes until thickened. Blend until smooth, then press through a fine-mesh sieve to remove seeds. You need 1/3 cup for the frosting; reserve the rest for the cake layers. Let cool completely.
  2. Make the Cake Layers: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle, cream butter and sugar on medium-high for 4-5 minutes until pale and fluffy.
  3. Add eggs one at a time, mixing well after each. Mix in vanilla. With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients. Fold in 1/2 cup of the cooled strawberry puree until just combined.
  4. Divide batter evenly among prepared pans (use a scale for accuracy). Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely. Level the tops with a serrated knife if needed.
  5. Make the Swiss Meringue Buttercream: Place egg whites and sugar in the clean bowl of a stand mixer. Set over a pot of simmering water (double boiler), whisking constantly until sugar dissolves and mixture reaches 160°F. Attach bowl to mixer with whisk attachment and whip on high until stiff, glossy peaks form and bowl is cool to touch, about 10 minutes.
  6. Switch to paddle attachment. With mixer on medium-low, add room temperature butter one cube at a time, waiting until incorporated before adding the next. It may look curdled but will become smooth. Once all butter is added, mix in salt and the 1/3 cup reduced strawberry puree. Whip on medium-high for 2-3 minutes until silky.
  7. Assemble the Cake: Place one cake layer on a serving plate or turntable. Spread with a thin layer of buttercream, then pipe a dam around the edge. Spread about 2 tablespoons of the reserved strawberry puree inside the dam. Top with second layer and repeat. Place final layer top-side down. Apply a thin crumb coat of frosting and chill for 20 minutes. Frost the entire cake with remaining buttercream. Garnish with fresh strawberry slices.

Notes

Chef's Tips:
• Room temperature ingredients are non-negotiable for proper emulsion and volume.
• Do not overmix the cake batter after adding the puree to avoid a dense texture.
• Serve cake slices at room temperature for the best texture and flavor.
Food Safety:
• Ensure eggs are cooked to 160°F when making Swiss meringue.
• Store finished cake in the refrigerator due to dairy and fresh fruit.