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Judy John

Strawberry Layer Cake Recipe

This strawberry layer cake features soft, fluffy layers filled with fresh strawberries and creamy frosting. A balanced dessert that feels light yet indulgent, perfect for gatherings or special treats.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1/2 cup milk
  • 1 cup fresh strawberries chopped
  • 1 tsp baking powder
Frosting
  • 1 cup heavy cream
  • 1/2 cup strawberry puree
  • 2 tbsp powdered sugar

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Cake Pans
  • Oven
  • Cooling Rack
  • Offset Spatula

Method
 

  1. Preheat oven to 350°F and grease two cake pans. Prepare your workspace for smooth layering.
  2. Cream butter and sugar until light and fluffy. This step creates a soft, airy crumb.
  3. Add eggs and milk, mixing gently. Keep the batter smooth without overworking it.
  4. Fold in flour, baking powder, and strawberries. Distribute fruit evenly for balanced flavor.
  5. Divide batter into pans and bake until golden. A toothpick should come out clean.
  6. Cool layers completely. Spread frosting between layers, then cover the entire cake evenly.

Notes

For softer texture, avoid overmixing and slightly underbake. For firmer edges, bake longer. Chill layers before frosting to prevent sliding. Add vanilla or lemon zest for variation. Store covered in the refrigerator up to three days.