Name: Strawberry Layer Cake: A Delicious & Easy Recipe
Prep time: 90 min
Cook time: 30 min
Total time: 240 min
Yield: 10-12 servings
Ingredients: 2 ½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 ¾ cups granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; ½ cup strawberry puree (from about 1 pint fresh strawberries); 2 drops red food coloring (optional, for enhanced color); 1 pound fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 2 tablespoons lemon juice; 1 tablespoon cornstarch; 1 tablespoon water; 6 large egg whites; 1 ¼ cups granulated sugar; 1 ½ cups (3 sticks) unsalted butter, softened; 1 teaspoon vanilla extract; Pinch of salt; Fresh strawberries; Edible glitter; White chocolate shavings

Strawberry Layer Cake: Just the name conjures images of sunshine, picnics, and pure, unadulterated joy, doesn't it? I remember the first time I tasted a truly exceptional strawberry layer cake. It was at my grandmother's, and the memory is forever etched in my mind. The light, airy sponge, the sweet, tangy strawberries, and the creamy, dreamy frosting – it was a symphony of flavors and textures that simply sang of summer.

While the exact origins of layer cakes are debated, they gained immense popularity in the 19th century with advancements in baking technology and the availability of ingredients like refined sugar and baking powder. The Strawberry Layer Cake, in particular, became a beloved dessert, often associated with celebrations and special occasions. It’s a dish that transcends generations, bringing smiles to faces young and old.

What is it about this cake that makes it so irresistible? Perhaps it's the perfect balance of sweet and tart, the delicate crumb of the cake, or the burst of fresh strawberry flavor in every bite. Or maybe it's the sheer visual appeal – those beautiful layers of pink and white, adorned with glistening strawberries, are simply stunning. Whatever the reason, this Strawberry Layer Cake is a guaranteed crowd-pleaser, perfect for birthdays, holidays, or simply a delightful treat on a warm afternoon. I'm excited to share my version of this classic recipe with you, so let's get baking!

Ingredients:

For the Cake Layers:

2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
½ cup strawberry puree (from about 1 pint fresh strawberries)
2 drops red food coloring (optional, for enhanced color)

For the Strawberry Filling:

1 pound fresh strawberries, hulled and sliced
¼ cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon water

For the Swiss Meringue Buttercream:

6 large egg whites
1 ¼ cups granulated sugar
1 ½ cups (3 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt

For Decoration (Optional):

Fresh strawberries
Edible glitter
White chocolate shavings

Preparing the Strawberry Filling:

Combine Strawberries, Sugar, and Lemon Juice: In a medium saucepan, combine the sliced strawberries, ¼ cup of granulated sugar, and 2 tablespoons of lemon juice. Stir gently to combine.
Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 5-7 minutes, or until the strawberries have softened and released their juices. Stir occasionally to prevent sticking.
Thicken the Filling: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering strawberry mixture and stir constantly until the filling thickens, about 1-2 minutes.
Cool the Filling: Remove the saucepan from the heat and transfer the strawberry filling to a bowl. Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate the filling for at least 1 hour, or until completely cooled. This step is crucial for preventing the filling from melting the buttercream later.

Making the Cake Layers:

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. You can also line the bottoms of the pans with parchment paper rounds for extra insurance against sticking.
Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This usually takes about 3-5 minutes. Scraping down the sides of the bowl occasionally ensures even mixing.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Start by adding about one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients.
Add Strawberry Puree and Food Coloring (Optional): Gently fold in the strawberry puree until just combined. If using, add the red food coloring and stir until the batter is evenly colored.
Divide Batter Evenly: Divide the batter evenly among the prepared cake pans. I find it helpful to use a kitchen scale to ensure that each pan has the same amount of batter. This will help the cakes bake evenly.
Bake the Cakes: Bake for 25-30 minutes, or until a wooden skewer inserted into the center of each cake comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.

Preparing the Swiss Meringue Buttercream:

Combine Egg Whites and Sugar: In the heatproof bowl of a stand mixer (or a large stainless steel bowl), combine the egg whites and granulated sugar.
Heat Over a Double Boiler: Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar is completely dissolved and the mixture is hot to the touch (about 160°F or 71°C). You can test this by rubbing a small amount of the mixture between your fingers; it should feel smooth and not grainy.
Whip to Stiff Peaks: Remove the bowl from the heat and place it on the stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the bowl is cool to the touch. This can take about 8-10 minutes. The meringue should be very stable and hold its shape.
Add Butter Gradually: With the mixer on medium speed, add the softened butter one tablespoon at a time, mixing well after each addition. The mixture may look curdled at first, but keep mixing! It will eventually come together into a smooth and creamy buttercream.
Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt.
Adjust Consistency (If Needed): If the buttercream is too soft, refrigerate it for 15-20 minutes and then re-whip it. If it's too stiff, add a tablespoon of milk or cream at a time until it reaches the desired consistency.

Assembling the Strawberry Layer Cake:

Level the Cake Layers (Optional): If your cake layers are uneven, use a serrated knife to level them. This will ensure that your cake is stable and looks professional.
Place First Layer on Serving Plate: Place one cake layer on a serving plate or cake stand.
Frost the First Layer: Spread a generous layer of Swiss meringue buttercream evenly over the first cake layer.
Add Strawberry Filling: Spread half of the cooled strawberry filling over the buttercream.
Place Second Layer on Top: Carefully place the second cake layer on top of the strawberry filling.
Frost the Second Layer: Spread another generous layer of Swiss meringue buttercream evenly over the second cake layer.
Add Remaining Strawberry Filling: Spread the remaining strawberry filling over the buttercream.
Place Third Layer on Top: Carefully place the third cake layer on top of the strawberry filling.
Crumb Coat the Cake: Frost the entire cake with a thin layer of buttercream. This is called a crumb coat and it helps to seal in any loose crumbs. Refrigerate the cake for 30 minutes to allow the crumb coat to set.
Final Frosting: Frost the entire cake with a final, thicker layer of Swiss meringue buttercream. Smooth the frosting using an offset spatula or cake smoother.
Decorate (Optional): Decorate the cake with fresh strawberries, edible glitter, white chocolate shavings, or any other decorations you like.
Chill Before Serving: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will make it easier to slice and serve.

Conclusion:

And there you have it! This Strawberry Layer Cake is more than just a dessert; it's a celebration of flavor, a testament to the joy of baking, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try, and here's why: the combination of the light and airy cake layers, the sweet and tangy strawberry filling, and the creamy, dreamy frosting creates a symphony of textures and tastes that will leave you wanting more. It's the perfect balance of sweet and tart, rich and delicate, making it an ideal treat for any occasion, big or small. But the best part? It's surprisingly achievable! While it might look impressive, I've broken down each step to be as clear and straightforward as possible, so even beginner bakers can confidently tackle this project. And trust me, the sense of accomplishment you'll feel when you pull that beautiful cake out of the oven is absolutely worth it. Now, let's talk serving suggestions and variations because the possibilities are endless! For a classic presentation, simply slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream. But if you're feeling a little more adventurous, consider these options: * Berry Medley: Add other fresh berries like raspberries, blueberries, or blackberries to the filling for an even more complex and vibrant flavor profile. * Lemon Zest: A touch of lemon zest in the cake batter or frosting can brighten up the flavors and add a subtle citrusy note. * Strawberry Coulis: Drizzle a homemade strawberry coulis over each slice for an extra burst of strawberry goodness. * Chocolate Chips: Fold mini chocolate chips into the cake batter for a delightful surprise in every bite. * Almond Extract: A few drops of almond extract in the frosting can add a sophisticated and nutty flavor. * Individual Cakes: Bake the batter in muffin tins or small cake pans to create individual strawberry cakes, perfect for parties or portion control. * Grilled Strawberry Skewers: Serve the cake with grilled strawberry skewers for a summery twist. Don't be afraid to experiment and make this recipe your own! Baking is all about creativity and having fun, so feel free to adjust the ingredients and techniques to suit your preferences. Maybe you prefer a different type of frosting, or perhaps you want to add a layer of pastry cream. The sky's the limit! I'm so excited for you to try this Strawberry Layer Cake recipe. I poured my heart into creating it, and I truly believe it's one of the best cakes I've ever made. Once you've given it a go, I would absolutely love to hear about your experience. Did you make any modifications? How did it turn out? What did your friends and family think? Please, share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to improve and create even more delicious recipes for you. So, grab your apron, preheat your oven, and get ready to bake a cake that will impress everyone. Happy baking! I can't wait to see your creations!