The Ultimate Homemade Strawberry Layer Cake

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There are few desserts that capture the heart quite like a classic strawberry cake. As the sun sets on a lovely Tuesday evening here in Casablanca, it’s the perfect time to dream of creating something truly special. This recipe is your guide to a stunning, crowd-pleasing dessert that bursts with fresh berry flavor and an unbelievably soft, tender texture.

Unlike boxed mixes that rely on artificial flavors, this from-scratch version uses a real strawberry reduction to infuse both the cake and the frosting with deep, natural flavor and a beautiful pink hue. Whether you’re celebrating a birthday, a holiday, or simply treating yourself to a slice of pure joy, this three-layer strawberry cake is guaranteed to impress with its bakery-style finish and melt-in-your-mouth crumb.

Table of Contents

Why This Recipe is a Must-Try

  • Real Strawberry Flavor: Uses fresh or frozen strawberries for an authentic, vibrant taste.
  • Ultra-Moist & Tender: The combination of buttermilk and oil creates a luxuriously soft crumb.
  • Naturally Beautiful: Achieves a creamy, naturally pink frosting without any artificial food coloring.
  • Perfect for Entertaining: The stunning layered presentation is easy to customize for any occasion.
  • Stays Fresh for Days: A great make-ahead dessert that remains soft and delicious.

Ingredients for the Ultimate Strawberry Cake

For the Strawberry Reduction (The Secret to Intense Flavor)

  • 1½ pounds fresh or frozen strawberries, hulled and halved
  • 2 tablespoons granulated sugar (optional, if berries are tart)
  • Juice of ½ lemon (This will yield about ¾ to 1 cup. You will use ½ cup for the cake and ¼ cup for the frosting.)

For the Strawberry Cake Layers (Makes three 8-inch rounds)

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • ⅓ cup neutral oil (like vegetable or canola)
  • ½ cup strawberry reduction (from above)
  • ¾ cup buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • Optional: 1 teaspoon lemon zest for extra brightness

For the Luscious Strawberry Buttercream

  • 1½ cups unsalted butter, at room temperature
  • 5½ to 6 cups powdered sugar, sifted
  • ¼ cup strawberry reduction (from above), completely cooled
  • 1 tablespoon heavy cream or milk (as needed for consistency)
  • ½ teaspoon vanilla extract
  • A pinch of salt

Step-by-Step Instructions

Step 1: Create the Strawberry Reduction

In a medium saucepan, combine the strawberries, optional sugar, and lemon juice. Simmer over medium heat for 20–25 minutes, stirring occasionally, until the berries have completely broken down and the mixture has thickened to a jam-like consistency. For a smooth texture, puree with an immersion blender or in a food processor, then simmer for another 5–10 minutes until it measures about ¾ to 1 cup. Crucially, allow it to cool completely before using.

Step 2: Bake the Cake Layers

  1. Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  3. Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy (about 3–4 minutes).
  4. Add Wet Ingredients: Beat in the eggs one at a time. Then, mix in the oil, ½ cup of strawberry reduction, and vanilla extract.
  5. Alternate Mixtures: With the mixer on low, add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix only until just combined—do not overmix.
  6. Bake: Divide the batter evenly between the pans. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

Step 3: Whip the Strawberry Frosting

In a large bowl, beat the room-temperature butter on medium-high speed until pale and creamy (2–3 minutes). Gradually add 5 cups of powdered sugar on low speed. Mix in the cooled ¼ cup strawberry reduction, vanilla, and a pinch of salt. Add the remaining sugar as needed to thicken, or a tablespoon of cream to thin it out. Beat on high for 1–2 minutes until perfectly smooth and fluffy.

How to Assemble Your Masterpiece

  1. Level the Cakes: If your cake layers have domed tops, use a large serrated knife to carefully level them.
  2. First Layer: Place one cake layer on your serving plate. Spread about ¾ cup of frosting evenly across the top.
  3. Stack & Repeat: Add the second layer and repeat. Top with the third layer.
  4. Crumb Coat & Frost: Apply a thin layer of frosting over the entire cake to trap any loose crumbs. Chill for 20-30 minutes. Once set, frost the outside and top of the cake with the remaining buttercream for a smooth, professional finish.

Storage & Make-Ahead Tips

  • Refrigerator: Store the finished cake covered for up to 5 days. For the best flavor and texture, let slices come to room temperature before serving.
  • Freezer: Unfrosted cake layers can be tightly wrapped in plastic and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.
  • Frosting: The buttercream can be made 2–3 days ahead and refrigerated. Let it come to room temperature and re-whip it briefly before using.

Optional Customizations

  • Add a layer of fresh, sliced strawberries between the cake layers.
  • Drizzle the finished cake with melted white chocolate.
  • Press toasted coconut flakes onto the sides for a beautiful texture.

This homemade strawberry layer cake is a true showstopper, offering a perfect balance of nostalgic sweetness and fresh flavor. We hope you enjoy baking—and sharing—this delightful dessert. Happy baking!

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