This Bakery Style Strawberry Layer Cake with Whipped Frosting is a true showstopper dessert that combines light, moist layers of strawberry-infused cake with a cloud-like whipped frosting. Perfect for birthdays, spring gatherings, or anytime you crave something fresh, fruity, and indulgent, this cake delivers a professional bakery finish while being entirely achievable at home. With its naturally sweet strawberry flavor, beautiful pink hue, and delicate yet rich texture, this cake is a delightful celebration of the beloved berry and is sure to impress your family, friends, or guests at any event.
The History of Strawberry Layer Cake
The strawberry layer cake became a beloved American classic in the mid-20th century as home baking began to grow in popularity, especially during the rise of boxed cake mixes and gelatin desserts. However, traditional recipes from scratch have long existed, especially in rural regions where strawberries were plentiful during spring and early summer. Over time, bakeries began offering this cake as a seasonal favorite, often showcasing fresh strawberries between layers and a whipped topping that set it apart from heavier buttercream-based confections. Today, it remains a staple in southern bakeries and homes alike, with endless interpretations that continue to evolve the cake into a modern, beloved dessert.
Ingredients Breakdown
For the Cake Layers:
- 2½ cups all-purpose flour, sifted
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- ¾ cup fresh strawberry purée (made by blending hulled strawberries)
- Optional: a few drops of pink or red food coloring for a more vibrant hue
For the Whipped Frosting:
- 2 cups heavy whipping cream, chilled
- ½ cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 8 oz cream cheese or mascarpone (optional for stability and richness)
- Fresh strawberries for garnish and layering
Step-by-Step Recipe
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper on the bottom. Lightly flour the sides or use baking spray with flour.
Step 2: Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a separate large bowl, cream the butter and sugar using an electric mixer on medium-high speed until light and fluffy, about 3–5 minutes.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Step 5: Combine Wet Ingredients
In a small bowl, stir together the milk, sour cream, and strawberry purée.
Step 6: Alternate Mixing
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the strawberry mixture. Begin and end with the dry ingredients. Mix until just combined. Avoid overmixing.
Step 7: Bake the Layers
Divide the batter evenly between the three prepared pans. Tap each pan gently on the counter to remove air bubbles. Bake for 22–28 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Step 8: Prepare the Whipped Frosting
In a large mixing bowl, whip the cold heavy cream with the powdered sugar and vanilla on high speed until soft peaks form. If using cream cheese or mascarpone, beat it separately until smooth, then gently fold it into the whipped cream for added structure. Chill until ready to use.
Step 9: Assemble the Cake
Place one cake layer on a serving plate or cake stand. Spread a layer of whipped frosting over the top and optionally add sliced fresh strawberries. Repeat with the next layer. Top with the final cake layer and frost the top and sides with the remaining whipped frosting. Decorate with whole or halved strawberries.
Step 10: Chill and Serve
Chill the cake for at least 1 hour before serving to help the frosting set. Slice and enjoy!
Tips for the Perfect Strawberry Cake
Use ripe, sweet strawberries for your purée to achieve the best natural flavor and color. If strawberries are out of season, you can use frozen ones—just thaw and drain them first. For a vibrant pink hue without artificial coloring, add a tablespoon of beetroot powder to the batter. To prevent dense layers, don’t overmix the batter once the flour is added. Chill your mixing bowl and beaters before whipping the cream for a more stable frosting. Add a stabilizer like cream cheese or mascarpone if the cake needs to hold up for longer periods or if serving in warm weather. Always let the cake cool completely before frosting to avoid melting or sliding layers.
Variations and Customizations
For an extra punch of strawberry flavor, add a layer of strawberry jam or compote between the cake layers. Substitute raspberries or blueberries for a twist on the berry flavor. For a citrus touch, add lemon zest to the batter and a splash of lemon juice to the whipped frosting. Chocolate lovers can drizzle chocolate ganache over the top or add chocolate chips to the cake batter. For a more elegant look, add sugared edible flowers or pipe decorative rosettes using stabilized whipped cream.
Health Considerations and Nutritional Value
While this strawberry cake is indulgent, it’s made with real fruit and can be lightened slightly by reducing the sugar or using a sugar substitute in the cake and frosting. Replacing sour cream with Greek yogurt can increase protein and reduce fat. Using whipped cream instead of buttercream frosting cuts down on saturated fat and sugar content. One slice (based on 12 servings) averages around 350–450 calories depending on toppings and portion size, with most calories coming from carbohydrates and fats. It’s not considered a low-calorie dessert, but it’s a fresher, lighter option compared to rich frosted cakes. As always, portion control and balance are key.
FAQ
Can I make this cake ahead of time?
Yes. You can bake the cake layers a day ahead, wrap them in plastic, and refrigerate. The assembled cake can also be made a few hours in advance and chilled.
Can I freeze the cake?
Yes. Freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw in the fridge overnight before frosting.
Can I use store-bought whipped topping?
While possible, real whipped cream tastes fresher and more natural. For a shortcut, stabilized whipped topping can work for layering and decorating.
Can I make this gluten-free?
Yes, substitute a gluten-free all-purpose flour blend that includes xanthan gum, and follow the recipe as written.
What if I don’t have three cake pans?
Bake in batches or use two 9-inch pans and adjust baking time slightly. The layers will be thicker.
Bakery Style Strawberry Layer Cake with Whipped Frosting
Ingredients
- Cake:
- 2½ cups all-purpose flour spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs at room temperature
- 2 large egg whites at room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract optional but highly recommended
- ⅔ cup sour cream
- ¾ cup milk preferably whole or 2%, at room temperature
Filling:
- 3 cups fresh strawberries sliced or diced (divided)
- 2 tablespoons strawberry jam
- Additional whole strawberries for garnish optional
Frosting:
- 8 oz cream cheese softened to cool room temperature
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
- 2¼ cups heavy whipping cream very cold (straight from the fridge)
Instructions
Cake:
- Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined, then set aside. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the sugar, oil, eggs, egg whites, and both extracts until fully blended. Add in the sour cream and mix until incorporated. Gradually add half of the dry ingredients and mix until just combined. With the mixer running, slowly pour in the milk, followed by the remaining flour mixture. Scrape down the sides and bottom of the bowl as needed, taking care not to overmix the batter.
- Line three 8-inch cake pans with parchment paper and lightly grease them. Divide the batter evenly between the pans. Gently tap or drop each pan on the counter a few times to eliminate air bubbles. Bake the cakes for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. If needed, rotate the pans halfway through baking to ensure even browning. Let the cakes cool completely in their pans on a wire rack.
- Filling:
- Mix the fresh strawberries and strawberry jam together and set aside for assembly. For best results, slice approximately 2½ cups of the strawberries for the filling, and dice about ½ cup to sprinkle on top of the finished cake. You can choose to slice or dice the berries as you prefer—just make sure you have around 3 cups total.
Frosting:
- In a large mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Using a stand mixer fitted with the whisk attachment (or a hand mixer), beat the mixture on medium speed until smooth and creamy. While continuing to whip, slowly pour the cold heavy cream down the side of the bowl. Pause occasionally to scrape down the sides and bottom of the bowl. Increase the mixer speed to high and continue whipping until stiff peaks form. It’s essential that the cream stays cold throughout the process to ensure proper thickening. If using a hand mixer, hold the bowl at the top and avoid pressing it against your body, which could transfer warmth.
Assembly:
- Place the first cake layer on your serving platter or cake stand. Spread one-third of the whipped frosting evenly over the top, then spoon about 1¼ cups of the strawberry filling on top. Add the second cake layer and repeat the process with another third of the frosting and the remaining filling. Place the final cake layer on top and cover it with the remaining whipped frosting. Arrange the reserved diced strawberries in the center of the cake and, if desired, garnish the sides or top edges with whole strawberries for decoration.