Description
Sweet summer memories bloom in this triple layer strawberry cake, where delicate pink layers whisper of garden freshness. Rich cream cheese frosting and ripe strawberry preserves create a delightful dessert you cannot resist savoring slice by slice.
Ingredients
Scale
Cake Base Ingredients:
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
Liquid and Moisture Ingredients:
- 0.5 cup whole milk (room temperature)
- 0.5 cup sour cream (or Greek yogurt)
- 1 cup strawberry puree (blended fresh or frozen strawberries)
- 2–3 drops pink food coloring (optional, for a vibrant color)
Frosting and Decoration Ingredients:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 0.5 cup freeze-dried strawberries (blended into a powder)
- 0.25 cup heavy cream (as needed for consistency)
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Fresh strawberries (halved)
- White chocolate shavings
- Extra freeze-dried strawberry crumbs
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Thoroughly coat three 8-inch circular baking molds with butter and line with parchment paper to prevent sticking.
- Create the cake foundation by thoroughly combining flour, baking powder, baking soda, and salt in a mixing vessel. In a separate larger mixing bowl, cream butter and sugar until the mixture becomes pale and airy.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition. Blend vanilla extract smoothly into the batter.
- Alternate adding sour cream, milk, and the prepared dry ingredient mixture into the base, stirring gently to maintain a light texture. Gently fold strawberry puree into the batter, introducing a soft pink hue if desired.
- Distribute the batter evenly across the prepared baking molds, ensuring uniform thickness. Position in the preheated oven and bake for approximately 25-30 minutes until a testing skewer emerges clean when inserted.
- Allow cake layers to rest in their molds for 10 minutes, then carefully transfer to a cooling rack. Permit complete temperature reduction before further processing.
- Prepare the frosting by whipping butter until creamy. Gradually introduce powdered sugar and strawberry powder, creating a smooth consistency. Enhance with vanilla extract and heavy cream, whipping until the mixture becomes luxuriously fluffy.
- Construct the cake by placing the first layer on a serving platform. Spread a generous layer of strawberry buttercream across the surface. Repeat with the second layer, applying additional frosting.
- Position the final layer atop the previous layers. Carefully frost the entire cake’s exterior, ensuring smooth and even coverage.
- Embellish with fresh strawberries, delicate white chocolate shavings, or crushed freeze-dried strawberry crumbs for visual appeal.
- Refrigerate the assembled cake for 30 minutes to set the frosting and enhance flavor melding. Slice and serve chilled for optimal taste and texture.
Notes
- Ensure strawberry puree is well-strained to prevent excess moisture affecting cake texture.
- Use room temperature ingredients for smoother, more even cake batter and better rise.
- Avoid overmixing the batter to prevent tough, dense cake layers.
- Freeze-dried strawberry powder intensifies flavor without adding extra liquid to frosting.
- Opt for gel food coloring for vibrant pink color without watering down the batter.
- Dairy-free alternative: Replace butter with coconut oil and milk with almond milk.
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Make ahead tip: Cake layers can be wrapped and frozen for up to 2 weeks before assembling.
- For extra moisture, brush cake layers with simple syrup before frosting.
- Want a lighter version? Replace some butter with Greek yogurt in the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg