You’ll be tempted to save this cake for special occasions, but make it for everyday dinners, too.
Strawberry Layer Cake
Makes 1 (8-inch)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 4 cups sliced fresh strawberries, divided
- ½ cup strawberry preserves
- 1 teaspoon vanilla extract
- Strawberry Frosting (recipe follows)
- 4 tablespoons confectioners’ sugar, divided
- Garnish: fresh strawberries
- Preheat oven to 350°. Spray 2 (8-inch) round, tall-sided cake pans with baking spray with flour; line bottom of pans with parchment paper.
- In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in 2 cups strawberries, preserves, and vanilla. Divide batter between prepared pans.
- Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread about 1½ cups Strawberry Frosting onto one cake layer. Place about 1 cup Strawberry Frosting in a piping bag, and cut tip to create a dime-size opening. Pipe a border around edge of cake layer. Sprinkle frosting with 2 tablespoons confectioners’ sugar. Layer remaining 2 cups strawberries slices in center of frosting; sprinkle again with remaining 2 tablespoons confectioners’ sugar. Top with second cake layer. Spread remaining Strawberry Frosting on top and sides of cake. Garnish with strawberries, if desired.
Makes about 4 cups
- 1½ cups unsalted butter, softened
- 3½ pounds confectioners’ sugar
- ½ cup heavy whipping cream
- ¾ cup strawberry preserves or jam
- In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar alternately with cream, beating until combined. Increase mixer speed to high. Add preserves, and beat for 1 minute.