Strawberry Layered Cake

5 from 2 votes

Layers of strawberry cake, with buttercream and strawberry filling in between, topped with fresh strawberries.

Prep Time1

Cook Time28

Total Time1 28

Course: Dessert

Cuisine: American

Keyword: strawberry filling for cake, strawberry layer cake

Servings: servings

Calories: 475kcal

Author: Erin

Cost: $6

Make the strawberry filling first to allow it time to chill. Rinse and remove stems from 2 cups of fresh strawberries (or use frozen), and add to a small sauce pan.
To the strawberries, add sugar (2 tbsp), and lemon juice (1 tsp).
In a small cup, mix together the water (1 tbsp), with the corn starch (1 tsp) and stir it into the strawberry mixture to combine everything.
Heat the strawberry mixture on medium high heat until it simmers and the fruit breaks down. Continue to cook it until it thickens. The mixture can then be left chunky, or pureed smooth.
Transfer the mixture to a cool container, covered and store in the fridge to cool until ready to use.

Preheat the oven to 350 degrees Fahrenheit; grease 2, 8 or 9 inch round cake pans, or 4, 6-inch round cake pans, dust with flour and tap off excess.
In a medium bowl, whisk together the cake flour (2 ¾ cups), baking powder (1 tbsp.), and salt (¼ tsp). Set aside.
Use a stand mixer with a paddle attachment (or hand held electric beaters) to cream together the room temperature butter (1 cup=2 sticks) and sugar (2 cups) for 5-6 minutes on medium high speed, until pale in color and fluffy.
Add the 6 egg whites one at at time and beat on low speed, followed by the vanilla (1 tsp), vegetable oil (¼ cup), and milk (1 cup) on low speed until combined.
Add the flour mixture to the wet mixture in portions of thirds, and beat on low speed only until just combined- do not over mix.
Turn the mixer off and fold in the pureed strawberries (1 cup). For extra flavor and color punch, fold in an additional ½ cup pulverized, freeze dried strawberry powder at the same time as the pureed strawberries.
Divide the batter equally into the pans and bake at 350 degrees F for 38-43 minutes for 8 inch cake rounds, 35-40 minutes for 9 inch cake rounds, and 18-22 minutes for 6 inch rounds, until top is springy.

Using a mixer, blend the cream cheese (8 oz) and vanilla (1 tsp) on medium speed until smooth.
Add the softened butter (2 sticks) and continue to beat on medium speed until incorporated. Scrape the sides of the bowl with a rubber spatula back into the bottom of the bowl.
Add the sifted powdered sugar (5 cups) one cup at a time, with the mixer on medium speed until every cup has been added. Again, scrape the sides of the bowl.
Add the heavy cream, and the whipping attachment if available (if not just use the regular attachment), and whip on high speed for 3-4 minutes until fluffy. For a thinner frosting, add another tablespoon of heavy cream.

When the cakes are completely cooled, invert them to remove from from the pan. If desired, remove the domed top for a level surface.
Layer the bottom layer with first the buttercream cream cheese frosting, followed by the strawberry filling. Repeat with remaining layer(s) until there is filling and frosting in between each one. The top of the cake does not get strawberry filling, however.
For a smooth frosting appearance, apply a thin coat of frosting first, called a "crumb coat". Apply frosting to the top of the cake, and around the sides, using a long, offset spatula or bench scraper to smooth. It is not the final layer, and it doesn't need to be perfect, or crumb free. Just thin and level. Then, place the cake in the fridge for 1-2 hours (uncovered) or in the freezer for 30 minutes to firm up the thin layer of frosting.
Once chilled, frost the cake with the outer layer of frosting, smoothing the edges and top with a long offset spatula or bench scraper.
Decorate with fresh strawberries, or drizzle with remaining strawberry filling.
Store cake covered, at room temperature for 1-2 days, or in the fridge, covered, for up to 5 days.

Soften butter completely at room temperature, until completely soft. Alternatively, you can soften butter sticks in the microwave by cooking on 10% power for 30 second intervals, flipping the stick(s) of butter each time onto the opposite side to evenly distribute heat.
Soften cream cheese at room temperature, until completely soft. Or, follow the previous recipe note above on 'softening butter' to also soften cream cheese.
Eggs need to be at room temperature. Allow them to come to room temperature naturally on the countertop, or in a lukewarm bowl of water for 30 minutes.
Freeze dried strawberries can be pureed in a blender or food processor, or crushed in a zip lock bag with a rolling pin. This can be added to the cake batter for an extra intense color and strawberry flavor. It is optional.
Keep frosting covered in between crumb coat or steps that take more than five minutes, so that it doesn't develop crusty parts that will contribute to loss of smoothness when frosting. Make sure the frosting is at room temperature before trying to spread on the cake.
Also, wiping the knife/spatula clean in between frosting applications for smoothing the frosting.