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The Best Fresh Strawberry Layer Cake with Cream Cheese Frosting

Close-up of a moist slice of strawberry cake with layers of white cake, strawberry filling, and whipped cream frosting.
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A recipe for a moist, from-scratch layer cake featuring fresh strawberries throughout the batter and a rich cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry puree (from fresh strawberries)
  • 1 cup fresh strawberries, finely chopped
  • For Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the softened butter to the dry ingredients and beat with an electric mixer until the mixture resembles coarse crumbs.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, mix the buttermilk, vanilla extract, and strawberry puree.
  6. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the finely chopped fresh strawberries.
  8. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until combined. Mix in the vanilla extract and heavy cream until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For the best flavor, use ripe, fresh strawberries for both the puree and the chopped pieces.
  • To make the strawberry puree, blend about 1 cup of hulled strawberries until smooth, then measure out 1/2 cup for the batter.
  • If you prefer a pinker cake, add a drop or two of red food coloring to the batter.
  • Chill the assembled cake for 30 minutes before slicing for cleaner cuts.

Nutrition

Find it online: https://cookifyme.com/best-fresh-strawberry-cake-moist-secret/