This impressive Strawberry Layer Cake is filled with the flavors of summer and feeds a crowd with ease!
Looking for a fresh, summery dessert that is sure to impress people without spending hours in the kitchen? Who can say no to layers of fresh strawberries, whipped cream, and cake? This Strawberry Layer Cake is the answer. Isn’t it gorgeous?
All good desserts start with quality ingredients, and this cake is no exception. We used our favorite Kerrygold® Unsalted Butter to give this cake its delicate crumb. A little fresh lemon zest complements the fresh strawberries perfectly, and the fresh whipped cream frosting is the exclamation point on this fabulous sweet treat.
Does this Strawberry Layer Cake taste like shortcake?
Think of it as a twist on strawberry shortcake. The cake layer is a cross between pound cake and shortcake – not too sweet, a great crumb, and it holds up well to the whipped cream without getting soggy. The filling? Simply sweetened vanilla whipped cream and freshly sliced strawberries. Can you believe it? It looks like so much more. You can’t beat it in simplicity, taste or presentation. If you have a smaller crowd, you can easily make half of the recipe and still have enough. But I love the four layers, and it is just as good the second day.
How to assemble a layer cake
This dessert looks putzy, but it really couldn’t be any easier. The best tip for a flawless assembly? Make sure your cake layers are completely cooled before slicing them in half. I pop mine in the refrigerator for a few hours to ensure a clean slice. Make the whipped cream topping and be generous with your fresh berries. Your guests will thank you.
Can I make this Strawberry Layer Cake ahead of time?
Absolutely! These cakes freeze well and are a snap to put together. Make and freeze the cakes ahead of time. Simply defrost and fill the layers on the day of your event, and you have a knockout dessert that will impress (and feed) a crowd. Whether you are hosting a baby shower, graduation gathering or a memorial day barbecue, this dessert will wow your guests.
Sometimes simple is best. You don’t have to fill others in, though. Let them think you slaved for hours over this beauty. Your secret is safe with me.
Have an abundance of fresh strawberries? Check out some of our favorite ways to use them:
Balsamic Roasted Strawberries – Garnish with Lemon®
Frozen Strawberry Squares – She Wears Many Hats
Cheesecake Stuffed Strawberries – Garnish with Lemon®
Strawberry Cheesecake with Oreo Crust – Barbara Bakes
Strawberry-Kiwi Daiquiris – Garnish with Lemon®
Disclosure: This post was sponsored by Kerrygold. We only share products with you that we personally use and love. Thanks for supporting the brands that make Garnish with Lemon possible.
Strawberry Layer Cake
A delicious layer cake filled with whipped cream and fresh strawberries.
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3/4 cup sour cream,
- 1 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
For the filling
- 3 cup heavy whipping cream, chilled
- 1/2 cup plus 1 tablespoon sugar
- 1 tablespoon pure vanilla extract
- 1 1/2 pounds fresh strawberries, hulled and sliced
- Preheat the oven to 350 degrees F.
- Grease the bottom of two 9-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
For the cake batter:
- Cream the butter and sugar on high speed in the bowl of an electric mixer until light and fluffy. On medium speed, add the eggs, 1 at a time, mixing well after each addition. Add the sour cream, lemon zest, and vanilla, scraping down the bowl as needed. Mix well. In a small bowl sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Cake batter will be thick.
- Divide the batter evenly in the 2 pans, smooth the tops, and bake in the center of the oven for 30 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.
- Hull and slice the strawberries in a medium bowl and set aside.
To make the filling:
- Place the whipping cream, sugar and vanilla in a mixer with the whisk attachment and mix until firm peaks form.
- Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with a thick layer of whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with whipped cream and strawberries. Repeat with the process with the second cake. Decorate with strawberries. Chill until serving.