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.

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.

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.

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.

Strawberry Dream Layer Cake 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

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Instructions

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.
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.
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.
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).
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.
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.
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.
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