Strawberry Cake

This intense triple-decker strawberry cake is super moist and lovingly crafted with a sweet buttercream frosting that’s addictingly delicious.

Course Dessert

Cuisine American

Keyword fresh strawberry cakes, strawberry cake recipes, Strawberry Layer Cake, Strawberry Triple Layer Cake

Prep Time 30

Cook Time 23

Total Time 53

Servings people

Calories 823kcal

Author Kathleen

Make the Cake: Preheat the Oven to 350°F (177°C). Line three 9-inch cake pans with parchment paper and spray with nonstick cooking spray (I prefer the Baking nonstick cooking spray that contains flour). Set aside.
In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, increase the mixer to medium, and beat for 3 minutes.
Pour cake batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 23 minutes.
Cool cake in pans on a rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.
Meanwhile, Make Frosting: In a large bowl, beat the butter (1 cup) at medium until it's pale yellow and fluffy. Add powdered sugar (2 packages) and strawberries (1 cup) and beat at low until well combined and creamy. Set in the fridge for about 5-10 minutes to firm it up slightly (You just don't want it to be runny).
Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate!

If your cake sinks in the middle: This strawberry cake is a moist dense dreamy delight. That being said, it must be completely baked through or it may fall in the middle. When you check it with a toothpick, be sure there is no strawberry cake filling that sticks. The toothpick must be totally clean before you take the cake out of the oven.
Frosting: This scrumptious cake is super simple to throw together, and the buttercream frosting isn’t difficult, but it can be finicky and takes time to finish. It really is easy to assemble, but you’ll need some extra patience.

- To minimize extra fussing, make sure to completely cool the layers of cake and then refrigerate them for a bit (you can stack them with a piece of wax paper between each layer). The buttercream itself should also be refrigerated for about 10 minutes before frosting your cake.
- You’ll want to frost one layer at a time, then chill before adding the next layer and chill again before frosting the sides. Your beautiful masterpiece should also live in the refrigerator until you’re ready to serve.

3. Pan Substitutions: If the thought of managing a three-layered monster is intimidating, you can still enjoy this cake.

- Make cupcakes–The measurements here will make approximately 36 cupcakes. Just start checking them during the baking process at around 17 minutes since they’ll likely need to bake a few minutes less.
- Make in a 9X13–You can also cook this in a 9”x13” pan (you’ll need to watch the cooking time on this one too), with enough batter leftover for about another 12 cupcakes. Either of these options will cut back on the frost-refrigerate-repeat steps too and save you some time.