The Ultimate Moist Strawberry Layer Cake Recipe
Introduction
Welcome to my kitchen where I'm sharing The Ultimate Moist Strawberry Layer Cake Recipe, a show‑stopping dessert that combines the sweetness of ripe strawberries with a tender, buttery crumb. This Moist Strawberry Layer Cake is the perfect easy strawberry dessert for any celebration, and I can't wait for you to try it.
Ingredients
- 2 ½ cups all‑purpose flour, sifted
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened to room temperature
- ½ cup vegetable oil
- 4 large eggs, at room temperature
- 1 cup whole milk
- ½ cup sour cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup strawberry puree (fresh or thawed frozen)
- ¼ cup strawberry jam, preferably seedless
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 2 tablespoons strawberry liqueur (optional, for extra aroma)
- Fresh strawberries, sliced for garnish
- Edible flower petals (optional, for visual appeal)
- White chocolate shavings (optional, for a decorative finish)
- Simple syrup: ¼ cup water + ¼ cup sugar, boiled and cooled
Instructions
- Preheat the oven to 350°F (175°C), position the rack in the center, and grease three 8‑inch round cake pans, then dust lightly with flour—this is the first step of The Ultimate Moist Strawberry Layer Cake Recipe.
- In a large mixing bowl whisk together the sifted flour, baking powder, baking soda, and salt; set the dry mixture aside while you prepare the wet ingredients.
- Using a handheld mixer, cream the softened butter and granulated sugar on medium speed until the mixture becomes pale and fluffy, about 3‑4 minutes, then add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream, and milk, then gently fold the dry ingredients into the wet mixture until just combined, being careful not to over‑mix.
- Divide the batter evenly among the three prepared pans, smoothing the tops with an offset spatula to ensure an even surface.
- Place the pans in the preheated oven and bake for 20‑22 minutes, or until a inserted toothpick emerges clean; rotate the pans halfway through baking for uniform browning.
- Allow the cakes to cool in their pans for 10 minutes, then run a thin knife around the edges and turn them out onto a wire rack to cool completely before handling.
- While the layers cool, prepare the strawberry filling by blending the strawberry puree with a splash of strawberry liqueur, then folding in lightly whipped cream until smooth and airy.
- When ready to serve, garnish with fresh strawberries, edible flowers, and white chocolate shavings for an easy strawberry dessert presentation.
- Level each cooled cake layer with a serrated knife to create a flat surface for stacking.
- Spread a generous layer of the strawberry filling over the first layer, then place the second layer on top, repeating until all layers are assembled.
- Add a thin veil of strawberry jam between the second and third layers for an extra burst of flavor.
- Cover the top and sides of the assembled cake with the remaining strawberry filling, using an offset spatula to achieve a smooth finish.
- Refrigerate the cake for at least one hour to allow the frosting to set and the flavors to meld.
- Finish the presentation with a drizzle of strawberry glaze, additional fresh strawberry slices, and a sprinkle of white chocolate shavings if desired.
- Slice the cake with a warm, wet knife for clean cuts and serve chilled or at room temperature, storing leftovers covered in the refrigerator.
Pro Tips & Notes
- Use room‑temperature ingredients; they blend more smoothly and produce a finer crumb.
- For an extra moisture boost, replace half of the milk with buttermilk or add a tablespoon of dissolved gelatin.
- If fresh strawberries are out of season, use frozen berries that have been fully thawed and gently patted dry.
- To prevent a soggy bottom, brush each cooled layer lightly with the simple syrup before filling.
- Chill the assembled cake overnight for the best texture and flavor integration.
- Swap vanilla extract for almond or orange blossom water for a subtle aromatic twist.
- For a vegan version, substitute eggs with flaxseed “eggs,” use coconut oil instead of butter, and choose plant‑based milk and cream.
- If you prefer a firmer frosting, increase the powdered sugar by ¼ cup and whip the cream longer.
- Store leftover slices in an airtight container; they keep well for up to three days refrigerated.
- When transporting the cake, place it on a sturdy board and keep it level to avoid shifting.
Nutrition Facts (per serving)
- Calories: 380 kcal
- Calories from Fat: 162 kcal
- Total Fat: 18 g
- Saturated Fat: 10 g
- Trans Fat: 0.5 g
- Cholesterol: 85 mg
- Sodium: 180 mg
- Total Carbohydrates: 45 g
- Dietary Fiber: 2 g
- Total Sugars: 30 g
- Includes 22 g Added Sugars
- Protein: 5 g
- Vitamin C: 12% DV
- Calcium: 6% DV
- Iron: 4% DV
- Potassium: 150 mg
Frequently Asked Questions
- Q: Can I make this cake a day ahead?
A: Yes; bake the layers a day early, wrap them tightly, and store at room temperature. Assemble and refrigerate the final cake on the day of serving. - Q: How should I store leftovers?
A: Keep the assembled cake covered with plastic wrap in the refrigerator for up to three days; allow it to come to room temperature before slicing. - Q: Is it safe to freeze the cake?
A: Absolutely. Freeze each layer individually, then wrap tightly in foil and place in a freezer bag for up to two months. Thaw overnight in the refrigerator before filling. - Q: Can I use a different fruit jam?
A: Certainly! Raspberry, cherry, or even peach jam work beautifully and will give the cake a unique twist. - Q: What if I don’t have strawberry liqueur?
A: Omit it or replace with a tablespoon of orange zest for a citrus note. - Q: How can I make the cake gluten‑free?
A: Substitute the all‑purpose flour with a 1:1 gluten‑free blend and add ¼ cup almond flour for structure. - Q: Can I double the recipe for a larger crowd?
A: Yes; simply double all ingredients and bake in three 9‑inch pans, adjusting baking time by a few minutes. - Q: What’s the best way to slice the cake cleanly?
A: Use a warm, wet knife and wipe it between cuts; this yields neat, even slices.
Enjoy slicing into this decadent treat and sharing The Ultimate Moist Strawberry Layer Cake Recipe with loved ones; it’s a Moist Strawberry Layer Cake that truly shines as an easy strawberry dessert for any occasion.