Strawberry Layer Cake with Strawberry Buttercream and Fresh Fruit Topping Recipe

If you’re on the lookout for a dessert that bursts with fresh fruit flavor and creamy sweetness, this Strawberry Layer Cake with Strawberry Buttercream and Fresh Fruit Topping Recipe will quickly become your new favorite. Imagine tender, moist layers of perfectly balanced strawberry-infused cake nestled between dreamy strawberry buttercream, all crowned with the juiciest fresh strawberries. It’s not just a cake; it’s a celebration in every bite, delivering a stunning centerpiece for any gathering or a special treat just because. Trust me, once you make this, you’ll want to share it (and maybe keep a slice for yourself!).

Ingredients You’ll Need

The magic of this cake lies in a selection of simple yet vital ingredients, each carefully chosen to create the perfect harmony of flavor, texture, and color. From fresh strawberry puree adding natural sweetness and vibrant pink hues, to cornstarch keeping the cake light and tender, every item has its special role.

• Strawberry puree: Fresh or frozen strawberries blended smoothly to infuse the cake and buttercream with authentic strawberry flavor.
• Whole milk: Adds moisture and richness, making the cake incredibly tender.
• Pure vanilla extract: Enhances all the natural flavors with a warm, aromatic touch.
• Pulp-free orange juice: Gives a hint of citrus brightness that lifts the strawberry sweetness beautifully.
• All-purpose flour: The base of the cake, providing structure.
• Cornstarch: Keeps the crumb soft and silky.
• Baking powder: Essential for the perfect rise and fluffy texture.
• Kosher salt: Balances and boosts all flavors.
• Orange zest: Adds fresh aromatic notes that brighten every bite.
• Granulated sugar: Sweetens the cake and the buttercream beautifully.
• Unsalted butter: Provides richness and smooth texture; room temperature is key for easy mixing.
• Large eggs: Bind the batter while adding moisture and structure.
• Fresh strawberries: For layering inside the cake and adorning the top, bringing freshness and color.
• Whipped cream (optional): For a light topping that complements the denser buttercream.
• Water, corn syrup, egg whites: These help create the perfect meringue base for the luxurious strawberry buttercream.
• Red food coloring (optional): To make the buttercream color pop if desired.

How to Make Strawberry Layer Cake with Strawberry Buttercream and Fresh Fruit Topping Recipe

Step 1: Prepare the Strawberry Puree

Start by blending a handful of fresh or frozen strawberries until smooth to create the strawberry puree that’s central to both the cake and the buttercream. Having this bright, fruity flavor ready sets a fantastic foundation for all the layers.

Step 2: Prep Your Cake Pans

Preheat your oven to 350 degrees F and prepare three 8 or 9-inch cake pans. I always use a light coating of baking spray on the bottom, topped with parchment rounds, to guarantee my cakes slide out perfectly. Avoid greasing the sides to ensure the cakes rise straight up without sticking.

Step 3: Mix Wet and Dry Ingredients

Combine the strawberry puree, milk, vanilla extract, and orange juice in one bowl. In another, whisk together the flour, cornstarch, baking powder, salt, and orange zest. This separation lets you evenly distribute your flavors and leavening agents in each bite.

Step 4: Cream Butter and Sugar

Use your stand mixer with the paddle attachment to cream the butter and sugar on medium-high until fluffy and light in color, around 3-5 minutes. This step is crucial as it incorporates air, resulting in a soft, tender crumb.

Step 5: Add Eggs and Alternate Ingredients

Reduce the mixer speed and add eggs one at a time, scraping down the bowl after each addition to make sure everything combines evenly. Then, alternate adding dry and wet ingredient mixtures, starting and ending with dry. This technique keeps the batter smooth and well mixed without overworking the flour.

Step 6: Bake the Cake Layers

Divide the batter evenly among the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cakes cool initially in the pan before inverting onto cake boards lined with parchment to cool completely.

Step 7: Make the Strawberry Buttercream

Sugar, water, and (optionally) corn syrup come first to a soft boil in a saucepan. Meanwhile, whip egg whites until they reach stiff peaks. Then, slowly pour the hot sugar syrup into the meringue while mixing to create a smooth, glossy base. Once cooled to room temperature, swirl in cubed butter bit by bit until velvety, and finish by folding in strawberry puree, orange juice, and optional red food coloring for that signature pink tint.

Step 8: Assemble the Cake

Place the first cake layer on your cake stand and spread about a cup of buttercream over it. Top with thinly sliced fresh strawberries and some more buttercream. Repeat the process with the second layer and then place the third layer on top. After a crumb coat, chill the cake for at least 30 minutes, then finish with a final smooth buttercream layer and decorate with fresh whipped cream and strawberries.

How to Serve Strawberry Layer Cake with Strawberry Buttercream and Fresh Fruit Topping Recipe

Garnishes

Fresh strawberries are the obvious, stunning choice here for garnish. You can also add delicate whipped cream rosettes or scatter some edible flowers to elevate the visual wow factor. Even a light dusting of powdered sugar can add a magical touch to the fresh fruit topping, making the whole cake look like a dream.

Side Dishes

This cake pairs beautifully with a simple cup of hot tea or freshly brewed coffee to balance the sweetness. If you’re serving a larger meal, consider fresh fruit salad or a scoop of vanilla ice cream to round out the dessert experience without overpowering the cake’s delicate strawberry flavors.

Creative Ways to Present

Try serving individual slices with a drizzle of strawberry coulis and a sprig of mint for a restaurant-style presentation. For a fun twist, turn the cake into a trifle by layering crumbled cake, buttercream, and fruit in clear glasses—each bite still shines with the classic recipe flavors, but with an inviting new look.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake layers tightly in plastic wrap and store the assembled cake in the refrigerator, covered loosely with a cake dome or large bowl to keep it fresh for up to five days without sacrificing moisture or flavor.

Freezing

This cake freezes beautifully when the layers are wrapped well. Freeze the individual cake layers for up to several months. If you’ve already frosted the cake, flash freeze it uncovered until firm, then wrap it carefully to avoid freezer burn. Thaw overnight in the fridge before serving.

Reheating

Since this cake is best served chilled or at room temperature, simply remove it from the fridge 30 minutes before serving. Avoid microwaving as it can melt the buttercream and affect the texture of the cake.

FAQs

Can I use frozen strawberries for the puree?

Yes! Frozen strawberries work perfectly when fresh ones aren’t in season. Just make sure to thaw them completely and drain excess water if needed before blending to avoid making the puree too runny.

Is there a substitute for cornstarch in the cake?

You can use tapioca starch or arrowroot powder as a substitute, but cornstarch is preferred because it helps keep the cake irresistibly soft and tender without altering the flavor.

Can I make the cake gluten-free?

Yes, but you’ll need to swap the all-purpose flour for a gluten-free flour blend that’s suitable for baking. Be sure it includes xanthan gum or another binder to maintain the cake’s structure since gluten-free flours behave differently.

How long does the strawberry buttercream last?

If stored in an airtight container in the refrigerator, the buttercream stays fresh for about 3-4 days. Bring it to room temperature and re-whip lightly before using to restore its smooth texture.

Why do I need to chill the cake after the crumb coat?

Chilling helps the crumb coat set firmly so the final layer of buttercream applies smoothly without pulling crumbs into the frosting. It also makes the cake easier to handle and slice neatly.

Final Thoughts

There’s something truly magical about making and sharing this Strawberry Layer Cake with Strawberry Buttercream and Fresh Fruit Topping Recipe. It’s the kind of dessert that fills a kitchen with warmth, invites smiles, and creates memories. Whether you’re baking for a special occasion or just because, this cake’s tender layers, lush buttercream, and fresh fruit topping will make every bite feel like a celebration. So go ahead, gather your ingredients, and treat yourself to a slice of strawberry heaven—you won’t regret it.

Strawberry Layer Cake with Strawberry Buttercream and Fresh Fruit Topping Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 89 reviews

• Author: admin
• Total Time: 1 hour 30 minutes
• Yield: 16 servings 1x

Print Recipe

Pin Recipe

Description

This Strawberry Layer Cake is a luscious dessert featuring moist, tender cake layers infused with fresh strawberry puree and zesty orange. The cake is complemented by a light, fluffy strawberry buttercream made with a Swiss meringue base for an airy texture and a vibrant strawberry flavor. Perfect for celebrations or an indulgent treat, this recipe includes fresh strawberries for layering and decorating, adding a burst of freshness and color.

---

Ingredients

Scale 1x2x3x

Cake

• 1/4 cup strawberry puree, room temperature (made from fresh or frozen strawberries)
• 1 cup whole milk, room temperature
• 1 tablespoon pure vanilla extract
• 2 tablespoons pulp-free orange juice, preferably fresh squeezed
• 10 ounces all-purpose flour
• 3 ounces cornstarch
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• Zest of 1 orange (about 1 tablespoon)
• 12 ounces granulated sugar
• 8 ounces unsalted butter, room temperature
• 4 large eggs, room temperature
• Fresh strawberries for layering and topping the cake

Strawberry Swiss Meringue Buttercream

• 16 ounces granulated sugar
• 1/2 cup water
• 1 teaspoon corn syrup (optional, helps prevent crystallization)
• 6 large egg whites
• 20 ounces unsalted butter, cubed at room temperature
• 1/2 cup strawberry puree
• 1 1/2 tablespoons pulp-free orange juice, preferably fresh squeezed
• Red food coloring (optional)
• Whipped cream for topping the cake (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Strawberry Puree: Place a handful of fresh or frozen strawberries in a blender and puree until smooth. Set aside 1/4 cup for the cake and 1/2 cup for the buttercream.
2. Preheat and Prepare Pans: Preheat oven to 350°F (177°C). Prepare three 8 or 9-inch nonstick cake pans by lightly spraying the bottoms with baking spray and lining with parchment rounds. Avoid greasing the sides.
3. Combine Wet Ingredients: In a medium bowl, whisk together strawberry puree, milk, vanilla extract, and orange juice until well mixed.
4. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, kosher salt, and orange zest until evenly combined.
5. Cream Butter and Sugar: Using a stand mixer with paddle attachment, cream the room temperature butter and sugar on medium-high speed for 3-5 minutes until light and fluffy. Scrape down the bowl.
6. Add Eggs: Reduce mixer speed to low and add the eggs one at a time, fully incorporating each and scraping the bowl as needed.
7. Mix Batter: Alternately add the dry and wet ingredients, beginning and ending with the dry mixture. Mix just until combined, scraping the bowl to ensure no dry spots remain.
8. Divide and Bake: Evenly divide the batter among the prepared cake pans and smooth the tops with an offset spatula. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
9. Cool Cakes: Let cakes cool in the pans for several minutes, then invert onto cardboard cake rounds lined with parchment. Allow to cool completely. Cakes can be wrapped and stored at room temperature (2 days), refrigerated (5 days), or frozen (several months).
10. Make Sugar Syrup: Combine sugar, water, and corn syrup in a medium saucepan without stirring. Cover and heat over high until steaming and just starting to simmer.
11. Whisk Egg Whites: Begin whisking egg whites on high speed in a stand mixer fitted with a whisk attachment.
12. Cook Syrup to Soft-Ball Stage: Uncover the syrup and cook until it reaches 235-240°F (soft ball stage) on a candy thermometer.
13. Incorporate Syrup into Egg Whites: With the mixer running at medium speed, slowly pour the hot syrup down the side of the mixing bowl. After fully incorporated, increase speed to high and whip meringue until stiff peaks form and meringue is cooled to room temperature.
14. Add Butter and Flavorings: Gradually add the cubed butter, one piece at a time, mixing thoroughly after each addition. Then add the 1/2 cup strawberry puree, 1 1/2 tablespoons orange juice, and red food coloring if using, mixing until fully blended and smooth.
15. Assemble Cake – First Layer: Place the first cake layer on a revolving cake stand, leaving the bottom cake round in place. Spread about 1 cup of buttercream evenly over the layer, then layer thinly sliced fresh strawberries on top. Add a thin layer of buttercream over the strawberries.
16. Assemble Cake – Second Layer: Add the second cake layer on top (remove the cake round this time). Repeat spreading buttercream and sliced strawberries as in the first layer.
17. Assemble Cake – Third Layer & Crumb Coat: Place the third layer on top and apply a thin crumb coat of buttercream to the top and sides with an offset spatula. Chill cake in refrigerator for at least 30 minutes to set the crumb coat.
18. Final Frosting and Decoration: Cover the entire cake with a final even layer of buttercream. Optionally, decorate with whipped cream sweetened and flavored with vanilla, topped with fresh strawberries.

Notes

• Using cornstarch in the cake batter helps create a tender crumb texture.
• Do not grease the sides of the cake pans to allow the cake to rise evenly and cling to the sides, preventing doming.
• Room temperature ingredients ensure even mixing and better rise.
• The corn syrup in the sugar syrup for buttercream helps prevent crystallization for a smooth texture.
• Chilling the cake after crumb coating helps achieve a professional smooth frosting finish.
• Fresh strawberries add natural freshness; make sure they are thinly sliced for easy layering.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American