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Strawberry Layer Cake

A tender, moist cake layered with rich cream cheese frosting and homemade strawberry preserves, reminiscent of family gatherings and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 4.25 cups all-purpose flour Use high-quality flour for the best texture.
  • 3.5 tsp baking powder Ensure it's fresh for optimal rise.
  • 2 cups sugar Granulated sugar works best for sweetness and texture.
  • 0.75 tsp salt Balances the sweetness.
  • 1 cup butter, softened Make sure it’s room temperature for easy creaming.
  • 0.5 tsp ground cinnamon Adds warmth and depth to the flavor profile.
  • 4 large eggs (room temperature) Helps the batter emulsify better for a fluffy cake.
  • 2 cups milk Use whole milk for richness; substitute with almond or oat milk for dairy-free.
  • 1/3 cup oil A neutral oil like canola or sunflower helps keep the cake moist.
  • 2 tbsp vanilla essence Pure vanilla extract adds an aromatic sweetness.
  • 1 cup strawberry preserves Look for brands with real fruit and minimal additives.
  • 2 tbsp lemon juice Balances sweetness while enhancing the strawberry flavor.
Frosting Ingredients
  • 4.5 cups powdered sugar (sifted) Sifting helps eliminate lumps.
  • 8 oz cream cheese (softened) Full-fat cream cheese whips up beautifully for a rich frosting.
  • 0.5 cup butter (for frosting, softened) Room temperature is key for easy mixing.
  • 1.5 tsp vanilla essence (for frosting) Pure is best!
  • 4 tbsp milk (for frosting) Adjust based on the consistency you desire.
Decoration Ingredients
  • Fresh strawberries Use whole strawberries for decoration; they add a pop of color and freshness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and line your cake pans.
  2. In a small bowl, combine the milk and lemon juice, then set aside to create a buttermilk substitute.
  3. In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
  4. In another bowl, beat together 1 cup butter and 1 cup sugar for 2-3 minutes until light and fluffy. Make sure to scrape down the sides of the bowl for even mixing.
  5. Add in the eggs one at a time, incorporating them fully before adding the next. Then mix in the vanilla essence and oil until well blended.
  6. Gradually add the dry ingredients in three additions, alternating with the buttermilk mixture, starting and ending with the dry ingredients. Mix until just combined to prevent overmixing.
  7. Divide the batter between prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Filling & Frosting
  1. For the filling, mix the strawberry preserves with 2 tbsp lemon juice and set aside.
  2. For the frosting, beat together cream cheese and 1/2 cup butter until smooth. Gradually add the sifted powdered sugar, vanilla essence, and milk, mixing until you reach the desired consistency.
Assembly & Decoration
  1. Once the cakes are cooled, layer them with frosting and strawberry filling, alternating frosting on top.
  2. Decorate with fresh strawberries and chill for 5 minutes before serving.

Notes

Ensure ingredients like butter, eggs, and cream cheese are at room temperature for optimal mixing. Store your cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.