Strawberry Layer Cake With Cream Cheese Frosting

A vibrant and inviting dessert featuring moist vanilla layers infused with fresh strawberries and topped with luscious cream cheese frosting.

Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American

Servings 12 servings

2.5 cups All-purpose flour This forms the base of your cake, providing structure and texture.
2.5 teaspoons Baking powder This leavening agent helps the cake rise, ensuring a light and fluffy texture.
0.5 teaspoon Salt Balances the sweetness of the cake and enhances the overall flavor.

1 cup Unsalted butter, softened Adds richness and moisture to the cake, making it tender.
2 cups Granulated sugar Sweetens the cake and contributes to its overall structure.
4 large Eggs Acts as a binding agent, providing stability and richness.
2 teaspoons Vanilla extract Adds depth of flavor and enhances the sweetness.
1 cup Whole milk Keeps the cake moist and adds creaminess to the batter.
2 cups Fresh strawberries, pureed Infuses the cake with a natural strawberry flavor.

8 ounces Cream cheese, softened The star ingredient for the frosting, providing a tangy flavor.
4 cups Powdered sugar Sweetens the frosting while giving it a smooth consistency.
0.5 cup Unsalted butter, softened Adds richness to the frosting, making it creamy.
1 teaspoon Vanilla extract Enhances the flavor of the frosting.
to taste Fresh strawberries for decoration Optional, but they add a beautiful touch to your finished cake.

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
Add the eggs, one at a time, mixing well after each addition, then add the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the whole milk, starting and ending with the flour mixture.
Fold in the pureed strawberries gently until fully incorporated.
Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Prepare the cream cheese frosting by beating the softened cream cheese and butter together until creamy.
Gradually add the powdered sugar, mixing well, then add the vanilla extract and mix until fluffy.
Once the cakes are cooled, place one layer on a serving platter and spread frosting on top.
Repeat with the second layer, then add the third layer and cover the entire cake with frosting.
Garnish the top with fresh strawberries.
Slice, serve, and enjoy!

Store leftover cake in an airtight container in the refrigerator for up to 3-5 days.

Keyword Easy, Spring, Summer