A showstopper dessert that’s as stunning as it is scrumptious, this Strawberry Dream Layer Cake is sheer delight from the very first bite. With pillowy layers of vanilla-scented cake infused with pure strawberry essence and topped with a luscious cream cheese-strawberry frosting, this cake is perfect for when you want to impress without spending hours fussing over complicated desserts. The texture is impossibly tender, the flavor sings of real strawberries, and the dreamy frosting wraps it all up in creamy, tangy sweetness. Whether it’s for a birthday, a summertime gathering, or just because you’re craving something sweet, this cake fits the bill—especially since it’s made using simple steps and can easily be done start to finish on a busy weeknight!

Why You’ll Love This Recipe

  • Straightforward Process: No fancy equipment or elaborate techniques required—just basic mixing, baking, and simple assembly. You might be surprised at how easy it is!
  • Loads of Strawberry Flavor: The cake and frosting pack real strawberries at every turn, leaving nothing artificial behind.
  • Tender, Moist Layers: Thanks to egg whites and the perfect ratio of butter, each slice is feather-light with a delicate crumb.
  • Make-Ahead Friendly: You can bake, assemble, and chill the night before—just bring to room temperature before serving.
  • Frosting to Die For: If you’re a cream cheese frosting fan, consider yourself warned—this will become your new obsession.

Ingredients You’ll Need

Let’s take a closer look at what you’ll need for this dreamy cake, and why:

  • Frozen Strawberries: Used for both cake and frosting; they pack in deep berry flavor, even off-season. Microwave for easy juicing.
  • Whole Milk: Brings richness to the cake and soaks up that concentrated strawberry syrup for incredible depth of flavor.
  • Egg Whites: Use just the whites for an extra-soft, light cake crumb.
  • Vanilla Extract: Adds warmth and complexity, balancing out the strawberries.
  • Cake Flour: Keeps the layers soft and delicately structured—definitely worth using over all-purpose flour here.
  • Granulated Sugar: For sweetness and to help whip the cake up light and fluffy.
  • Baking Powder: Your leavener to ensure those beautiful rises in the oven.
  • Salt: Because a pinch brings out all the flavors.
  • Unsalted Butter: Adds richness, moisture, and that classic tender cake texture—key to a great cake.

For the Frosting:

  • Confectioners’ Sugar: Sweetens and sets the frosting beautifully smooth.
  • Cream Cheese: Adds tang and richness—plus it’s the base for that dreamy swoop-able texture.
  • Fresh Strawberries: Sliced in the filling and for the top—color, juicy bursts, and a gorgeous presentation.

Variations

  • Lemon Twist: Add a tablespoon of freshly grated lemon zest to the cake batter for a bright zing that pairs beautifully with strawberries.
  • Chocolate Lovers: Fold in a handful of mini chocolate chips to the batter, or drizzle the finished cake with melted dark chocolate.
  • Mixed Berries: Swap some of the sliced strawberries for blueberries or raspberries in the filling for a berry medley experience.
  • Gluten-Free: Use your favorite 1:1 gluten-free flour blend—just watch the baking time as it may vary.
  • Sheet Cake Simplicity: Rather than layers, bake it in a 9×13-inch pan, frost the top, and serve in squares for a no-stress presentation.

How to Make Strawberry Dream Layer Cake

Step 1: Prep Your Pans and Oven

Grease two 9-inch round cake pans. Line bottoms with parchment, grease the parchment, and flour all surfaces—this ensures no sticking. Preheat your oven to 350°F so it’s hot and ready.

Step 2: Unlock the Strawberry Magic

In a microwave, gently heat the frozen strawberries until they’ve softened and released lots of juice (about 5 minutes). Press them through a fine-mesh strainer into a saucepan to extract every drop. Simmer this juice until it’s thick and syrupy—reducing it intensifies the flavor and color. Whisk the strawberry syrup into the whole milk to make strawberry milk.

Step 3: Make the Cake Batter

Whisk strawberry milk, egg whites, and vanilla together. In a mixer, combine flour, sugar, baking powder, and salt. Add butter, piece by piece, until the mixture looks sandy. Beat in half the strawberry milk mixture, then the rest, mixing just until it’s all incorporated. This two-step mixing method gives you a cake that’s extra fluffy and moist.

Step 4: Bake to Perfection

Pour the batter into prepared pans. Smooth the tops and bake for 20–25 minutes, until a toothpick comes out clean. Let cakes cool in their pans briefly, then finish cooling on a wire rack.

Step 5: Whip Up the Frosting

Using a mixer, beat the butter and confectioners’ sugar until pale and fluffy. Add the cream cheese (piece by piece), then blend in your reserved strawberry solids and a pinch of salt. This becomes irresistibly pink and packed with berry goodness. Chill until ready to use.

Step 6: Assemble the Layers

Level your cakes if needed. Spread frosting on the first layer, top with a generous layer of thinly sliced strawberries, add more frosting, then stack the second cake layer. Finish with frosting all over the top and sides. Pile extra berries on top for that finishing flourish!

Note: Chilling the assembled cake helps set the frosting and keep everything neat, but do let it come to room temp before serving for the softest texture.

Pro Tips for Making the Recipe

  • Reduce Strawberry Juice Well: Let that strawberry juice really cook down—the thicker the syrup, the more flavor-packed your cake.
  • Room Temperature Ingredients: This isn’t just a suggestion! Room-temp butter, eggs, and milk result in the best, fluffiest batter.
  • Don’t Overmix: Once you add flour, go gentle—overmixing makes cake dense.
  • Cool Cakes Fully: Frosting will slide right off a warm cake; patience makes all the difference.
  • Use a Serrated Knife: For splitting or leveling cakes, a long serrated bread knife helps you slice cleanly and evenly.

How to Serve Strawberry Dream Layer Cake

  • Present with Fresh Berries: Scatter whole or halved strawberries on top for an inviting, luscious look.
  • Pairings: Serve with a dollop of softly whipped cream, or a cup of coffee or tea for the perfect afternoon treat.
  • Special Touch: A drizzle of berry coulis or lemon curd alongside each slice is absolutely magical if you want to get extra fancy.

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps well covered in the refrigerator for up to 2 days. The frosting actually protects and keeps the layers moist.

Freezing

Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months—just thaw and frost as you need them. If you want to freeze assembled slices, wrap tightly and freeze for up to a month. The texture will be best with cream cheese frosting if enjoyed fresh, but it can be done!

Reheating

It’s not recommended to reheat, but always bring slices to room temperature before serving for the softest, richest flavor.

FAQs

  1. Can I use fresh strawberries instead of frozen for the cake?

    Absolutely! If fresh strawberries are in season and super sweet, they work beautifully. Just make sure you cook them down in the same way to extract juice and concentrate the flavor.

  2. Can I make this cake in advance?

    Yes, and it’s a great idea! The assembled cake can chill (covered) in the fridge for up to 2 days. Simply let it stand at room temp before slicing so the cake and frosting are soft and flavorful.

  3. My cake is domed—how can I level it for perfect layers?

    Use a long serrated knife to gently slice off the dome. Always work slowly, rotating the cake as you go for even layers—this trick ensures professional looking results every time.

  4. What if I don’t have cake flour?

    If cake flour isn’t available, substitute by measuring one cup of all-purpose flour, removing two tablespoons, and adding two tablespoons of cornstarch. Sift together before using to mimic cake flour’s softness.

Final Thoughts

This Strawberry Dream Layer Cake is truly a labor of love that pays back tenfold in gorgeous looks and unforgettable flavor—all without complicated steps or hours in the kitchen. Don’t be surprised if you find yourself wanting to make it again and again. Let yourself have fun with the process—play with flavors, decorate creatively, and most of all, enjoy every juicy, creamy, heavenly forkful. Give it a try; there’s a good chance it’ll earn a spot as your new go-to celebration cake!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Dream Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Julia
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours 10 minutes (includes cooling time)
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Strawberry Dream Layer Cake is a moist, tender cake infused with fresh and concentrated strawberry flavor, layered with rich, creamy strawberry cream cheese frosting, and garnished with fresh strawberries. Perfect for celebrations or summer gatherings, this cake combines fluffy layers with a tangy-sweet frosting for a truly dreamy dessert.

Ingredients

Units Scale

Cake Layers

  • 10 ounces (2 cups) frozen whole strawberries
  • 3/4 cup whole milk, room temperature
  • 6 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (9 ounces) cake flour
  • 1 3/4 cups (12 1/4 ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and softened

Frosting

  • 10 tablespoons unsalted butter, softened
  • 2 1/4 cups (9 ounces) confectioners’ sugar
  • 12 ounces cream cheese, cut into 12 pieces and softened
  • Pinch of salt
  • Reserved strawberry solids from cake preparation

Filling & Topping

  • 1 cup fresh strawberries, sliced thin, plus extra for top of cake

Instructions

  1. Prepare Baking Pans: Adjust oven rack to middle position and heat oven to 350°F (177°C). Grease two 9-inch round baking pans. Line the bottoms with parchment, grease the parchment, and flour the pans.
  2. Cook and Reduce Strawberries: Transfer frozen strawberries to a large bowl, cover, and microwave until soft and juicy (about 5 minutes). Place in a fine-mesh strainer over a saucepan and press to extract juice (should yield at least 3/4 cup). Reserve strawberry solids. Bring the juice to a boil over medium-high heat and reduce, stirring occasionally, until syrupy and reduced to 1/4 cup (about 6–8 minutes). Whisk the milk into this juice until combined.
  3. Make Cake Batter: In a bowl, whisk together the strawberry milk, egg whites, and vanilla. In a mixer with paddle attachment, combine cake flour, sugar, baking powder, and salt on low speed. Add butter one piece at a time until pea-sized crumbs form. Add half the milk mixture, increase speed to medium-high, and beat until light and fluffy (about 1 minute). Reduce speed, add the remaining milk mixture, and mix until just incorporated. Stir final batter by hand to ensure even mixing.
  4. Bake Cakes: Divide batter evenly between prepared pans and smooth tops. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes; then invert onto wire racks. Remove parchment and cool completely (about 2 hours).
  5. Level Cake Layers: Once cool, use a long, serrated knife to level the cake rounds, trimming any domes or excess so both layers are flat.
  6. Prepare Frosting: In a mixer with paddle attachment, beat together softened butter and confectioners’ sugar on low speed for 30 seconds. Increase to medium-high and beat until pale and fluffy (about 2 minutes). Add cream cheese, one piece at a time, and beat until smooth and incorporated (about 1 minute). Add reserved strawberry solids and a pinch of salt; mix until just blended. Refrigerate frosting until ready to use.
  7. Assemble Cake: Pat sliced fresh strawberries dry with paper towels. Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Arrange the sliced strawberries evenly over the frosting and cover with another 3/4 cup frosting. Top with the second cake layer and spread the remaining frosting over the top and sides of the cake. Garnish with extra fresh strawberries.
  8. Chill and Serve: Cover and refrigerate the cake until ready to serve (can be made up to 2 days ahead). Bring to room temperature before slicing and serving.

Notes

  • Be sure to reduce the strawberry juice fully for the best flavor and color.
  • Pat strawberries dry before layering to avoid excess moisture.
  • Frosting firms up nicely when chilled but should be brought to room temperature for best texture before serving.
  • This cake is best eaten fresh but keeps well covered in the refrigerator for up to 2 days.
  • Recipe inspired by Cook’s Country, June/July 2011.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 450
  • Sugar: 44g
  • Sodium: 375mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 70mg
Avatar photo

Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star