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A slice of pink strawberry layer cake with pink frosting and a whole strawberry on top sits on a white plate—one of the sweetest birthday cakes ideas, with the rest of the cake and fresh strawberries in the background.

Strawberry Layer Cake Recipe

This Strawberry Layer Cake is soft, moist, and packed with fresh strawberry flavor in every bite. Made from scratch with fluffy pink layers and a creamy strawberry buttercream, it’s an easy yet impressive dessert perfect for birthdays, holidays, or any celebration.

Course desserts
Cuisine American
Keyword recipe for strawberry layer cake, Strawberry layer Cake Recipe, Strawberry Layered Cake
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes
Servings 1 cake
Author momma lew

Ingredients

Strawberry Cake Ingredients:

  • 4 large eggs
  • 1 ½ C strawberry puree
  • 1 tsp pure vanilla extract
  • 2 tsp strawberry extract
  • 2 - 3 drops Pink gel food coloring
  • 3 C cake flour
  • 1 ¾ C sugar
  • 1 tbsp plus 1/2 tsp baking powder
  • 1 tsp kosher salt
  • ¼ C canola oil
  • 1/2 C unsalted butter

Strawberry Buttercream Frosting Ingredients:

  • 2 C unsalted sweet cream butter softened
  • 6 C powdered sugar
  • 4 tsp vanilla extract
  • ½ C finely diced strawberries
  • 5-7 TBSP heavy whipping cream
  • Strawberries for topping

Instructions

  1. Preheat oven to 350 degrees and spray the cake pans with pam baking spray, set aside. 
  2. To puree the strawberries, wash and hull the strawberries, then slice or dice them to aid in blending. Blend the strawberries in a food processor until they transform into a smooth puree and strain the seeds. 
  3. In a large mixing bowl or bowl of a stand mixer, combine eggs, strawberry puree, vanilla, strawberry extract and pink food coloring, whisk until combined. 
  4. Whisk together the cake flour, sugar, baking powder and salt until combined in a separate bowl. 
  5. Slowly beat in the butter and canola oil until combined. 
  6. Once the mixture looks like coarse sand, gradually beat in the egg mixture until combined. The batter will be very thick and fluffy. 
  7. Evenly divide the cake batter among the 3 cake pans. 
  8. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. 
  9. Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  10. To make the best strawberry buttercream frosting, cream together the butter, vanilla, powdered sugar, diced strawberries and heavy whipping cream until combined and creamy and stiff with peaks.
  11. Scoop a cup of the creamy frosting into the large piping bag.
  12. Remove from cake pans and place onto a cutting board to level and torte the cake. 
  13. Place the first layer of cake onto the cake board and scoop about a cup of of the frosting onto the middle of the cake, smooth the frosting out.
  14. Place the second layer on top and repeat the steps, finishing off with the remaining cake layer. 
  15. Once you have built your cake, apply a thin layer of frosting, known as a crumb coat, to the assembled cake. This layer seals in any loose crumbs and helps the final frosting layer go on smoothly.
  16. Place the crumb-coated cake in the refrigerator for about 15-30 minutes. 
  17. Remove the cake from the refrigerator. 
  18. Apply a thicker layer of frosting to the sides and top of the cake, creating a smooth, even finish. 
  19. You can pipe a decorative border along the top and bottom edges with the piping bag or pipe dollops of frosting on top. 
  20. Place strawberries in the middle of the cake. 

Recipe Notes

Storage & Make-Ahead Tips

  • Refrigerate: Yes — because of the fresh strawberries in the frosting and topping, keep the cake covered in the refrigerator.

  • Shelf life: Stores well for 2–4 days when covered properly.

  • Best way to cover: A cake dome works best; if using plastic wrap, chill the cake first so the frosting doesn’t smudge.

  • Freeze cake layers: Wrap fully cooled layers tightly in plastic wrap (plus foil for extra protection) and freeze for 2–3 months. Thaw overnight in the fridge before frosting.

  • Before serving: Let the cake sit at room temperature for 20–30 minutes for the best flavor and texture.