Strawberry Layer Cake with Cream Cheese Frosting Recipe

If you’re craving a showstopper dessert that’s bursting with fresh fruity flavor and a silky smooth finish, you’re going to love this Strawberry Layer Cake with Cream Cheese Frosting Recipe. Trust me, it’s not just any cake—it’s a tender, moist strawberry cake layered with a luscious jam filling and topped with the creamiest cream cheese frosting you’ve ever tasted. I love making this for special occasions because it never fails to bring smiles all around. Stick with me, and I’ll walk you through every step to make sure your cake turns out perfect every time.

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Ingredients & Why They Work

Each ingredient in this Strawberry Layer Cake with Cream Cheese Frosting Recipe plays a crucial role. Fresh strawberries provide the star flavor, while careful layering of flours, fats, and leaveners creates the perfect cake structure. Plus, the frosting and jam add creamy and fruity textures that marry beautifully.

• Strawberries: Use ripe, fragrant berries for the freshest flavor and vibrant color. Don’t toss the pulp—it’s key for the jam filling.
• Whole Milk: Adds richness and moisture to the cake without overpowering the strawberry notes.
• Avocado, Vegetable, or Canola Oil: Using oil instead of butter in the cake keeps it moist and tender.
• Unsalted Butter: Adds depth and richness alongside the oil for balance.
• Granulated Sugar: Provides sweetness and contributes to the cake’s structure.
• Vanilla Extract: Enhances flavor complexity beyond just strawberry.
• Cake Flour: Creates a fine, tender crumb perfect for layering.
• Baking Powder: Provides gentle lift for a fluffy texture.
• Salt: Enhances all the other flavors without being noticeable itself.
• Egg Whites: Whipped to stiff peaks for a light airy lift and structure.
• Cornstarch: Helps thicken the jam filling to a spreadable consistency.
• Lemon Juice: Brightens and balances the sweetness in the filling.
• Heavy Cream: Whipped to support the cream cheese frosting’s light texture.
• Powdered Sugar: Provides sweetness without graininess, key for smooth frosting.
• Cream Cheese: The creamy base for frosting, balancing tang and sweetness perfectly.

Tweak to Your Taste

This Strawberry Layer Cake with Cream Cheese Frosting Recipe is wonderfully adaptable. I often switch things up based on the season or who I’m baking for, and you should too! Making it your own keeps baking exciting and ensures everyone loves the final bite.

• Use Fresh Berries Year-Round: When strawberries aren’t in season, try using frozen berries after thawing them well; it’ll still work nicely in the jam and cake.
• Dairy-Free Option: Swap cream cheese for a dairy-free version and use coconut cream instead of heavy cream for a vegan twist — it changes the flavor a bit but still delicious.
• Colorful Frosting: I sometimes add a touch of pink or red gel food coloring to the frosting to amp up the strawberry vibe, especially for birthdays or Valentine’s Day.
• Extra Strawberry Layers: For a fruitier cake, layer in fresh sliced strawberries between cake layers along with jam.

Step-by-Step: How I Make Strawberry Layer Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Ingredients and Pans

Preheat your oven to 350°F (175°C). I always spray my 8-inch round cake pans with baking spray and line the bottoms with parchment paper. This double step ensures your cake layers come out easily without sticking—a quick trick I learned after way too many battles with stubborn cakes.

Step 2: Make the Strawberry Reduction

Start by pureeing about 1 ¼ pounds of strawberries in a blender. I run the puree through a fine sieve to get smooth juice, then cook it down over medium heat until you’re left with about ⅓ cup—a concentrated burst of strawberry flavor. Don’t toss that berry pulp; we’ll use it later for the jam filling. Add your milk and any food coloring you want right after reducing the juice; that way everything’s perfectly blended.

Step 3: Combine Wet Ingredients

In a big bowl, beat your oil, softened butter, sugar, and vanilla extract until completely combined. This combo gives the cake a moist crumb while the butter adds tenderness and flavor. Having everything at room temperature helps everything blend better, so don’t skip that step.

Step 4: Mix Dry Ingredients & Alternate Adding

Whisk together your cake flour, baking powder, and salt. Then with the mixer on low, alternate adding the dry ingredients and your strawberry-milk mixture to the wet bowl. I always start and end with the flour — four additions of flour with three of wet — to get an even batter without overmixing.

Step 5: Whip Egg Whites and Fold In

Now for the magic lift: beat your egg whites in a clean, dry bowl until they form stiff peaks, then gently fold them into the batter. Don’t rush this—fold carefully to keep that air in the batter, which makes the cake so light and tender. Resist the urge to use your mixer for this part, or you risk deflating the eggs.

Step 6: Bake and Cool

Divide the batter evenly between your pans and bake for about 28 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs. Let the cakes cool in the pan for 10 minutes, then loosen the edges with a knife and invert onto a cooling rack to cool completely. Cooling fully is crucial for clean layers that don’t crumble.

Step 7: Make the Jam Filling

Using the reserved strawberry pulp, combine it with sugar, cornstarch, lemon juice, and salt in a saucepan. Cook over medium heat until it thickens and you see that satisfying trail from your whisk. Chill it completely before assembling to avoid melting your frosting later.

Step 8: Whip the Cream Cheese Frosting

Beat cream cheese with powdered sugar, vanilla, and salt until silky smooth. Separately, whip cold heavy cream with the remaining powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture for a light, luscious frosting that’s not too dense or sweet.

Step 9: Assemble Your Cake

Place one cake layer on your serving plate. I like to pipe a dam around the edge using a round piping tip to hold in the jam filling—it keeps the layers neat and beautiful. Spread or pipe your jam filling inside the dam, then add the second cake layer on top. Finally, cover the entire cake with your frosting for a smooth, silky finish.

Step 10: Chill and Serve

Pop your cake into the fridge to set and chill until you’re ready to wow your guests. This cake keeps beautifully for up to 5 days refrigerated in an airtight container—though I dare you to let it last that long.

How to Serve Strawberry Layer Cake with Cream Cheese Frosting Recipe

Garnishes

I love topping this cake with a handful of fresh strawberry slices, lightly dusted with powdered sugar, for a simple but elegant look. Sometimes I add a few edible flowers for a pop of color and a delicate touch—perfect if you’re serving it at a spring brunch or garden party.

Side Dishes

Pair this cake with a cup of fresh brewed coffee or light herbal tea to balance the sweetness. For a full dessert spread, serve alongside a scoop of vanilla bean ice cream or a refreshing sorbet to contrast the creamy richness.

Creative Ways to Present

For birthdays, I’ve swirled a little pink gel food coloring inside my piping bag to create pretty red swirls on the cream cheese frosting—giving it a whimsical, fun effect. Another time, I piped little rosettes around the edge and topped each with a halved strawberry, which made the cake look extra special and inviting.

Make Ahead and Storage

Storing Leftovers

I like to keep any leftovers covered tightly in the fridge to maintain freshness. It stays delicious for up to 5 days, though it’s hard to resist eating it sooner! Keeping it airtight prevents the cake from drying out or absorbing fridge odors.

Freezing

You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. When ready, thaw in the fridge overnight before assembling and frosting. I don’t recommend freezing the fully frosted cake since cream cheese frosting can separate when thawed.

Reheating

If you prefer your cake slightly warmed, I gently bring slices to room temperature and then warm them for 10-15 seconds in the microwave. This softens the frosting just enough without melting it into a puddle—a little goes a long way!

FAQs

Final Thoughts

This Strawberry Layer Cake with Cream Cheese Frosting Recipe holds a special place in my heart—it’s the perfect blend of nostalgia and fresh flavor, every bite reminding me of joyful celebrations with family and friends. I genuinely hope you enjoy making it as much as I’ve enjoyed sharing it with you. Believe me, once you master this recipe, it’ll become your go-to whenever you want to impress or simply treat yourself. So grab those strawberries, fire up your oven, and let’s make some magic happen!

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