Double Strawberry Layer Cake has the best cream cheese frosting! This cake is beautiful, moist, and bursting with strawberry flavor. Be prepared to wow your family and friends.
Strawberry is such a popular cake flavor at my house and this one really brings the flavor up a few notches. This cake is perfect for holidays, bridal showers, special occasions, and family gatherings.
Ingredients At A Glance (The entire printable recipe card is down below!)
Strawberry Cake Ingredients
- fresh strawberries
- all-purpose flour
- baking powder
- salt
- strawberry jello powder
- unsalted butter
- vegetable oil
- granulated sugar
- eggs
- pure vanilla extract
- milk
Strawberry Cream Cheese Frosting Ingredients
- freeze-dried strawberries
- cream cheese
- unsalted butter
- powdered sugar
- pure vanilla extract
- fresh strawberries for garnish
Note: You can find freeze-dried strawberries at Target, Whole Foods, Trader Joe’s, Amazon, and other grocery stores. I’ve included a link to Amazon in the recipe card.
Do not use dried strawberries. They won’t grind into powder. Make sure the packaging reads “freeze-dried strawberries.”
Steps (With Photos) For Making Four Layer Strawberry Cake
Note: You can find the complete printable recipe card down below, at the end of this post.
To make the strawberry cake
Preheat the oven to 350° F. Line the bottoms of four 8-inch round cake pans with parchment paper circles and spray with cooking spray with flour (like Baker’s Joy).
Place fresh strawberries in a blender or food processor and blend until the strawberries are pureed.
In a medium mixing bowl, combine flour, baking powder, salt, and strawberry jello powder with a whisk.
In a separate large mixing bowl, beat butter, oil, and sugar until smooth and fluffy. Add the eggs, vanilla extract, and strawberry puree. Mix until combined.
Add the dry mixture, alternating with the milk until combined.
Divide the batter evenly into the prepared cake pans.
Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool in the pans for 10 minutes. Remove from pans and cool on racks until completely cool.
To Make The strawberry Cream Cheese Frosting
Add freeze-dried strawberries to a blender or food processor. Blend until the strawberries become a fine powder.
In a large mixing bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar gradually until completely combined.
Add the strawberry powder until the desired color and flavor are reached. I used about 3 Tablespoons.
To Assemble The Cake
Level the cakes using a large serrated knife to create a flat surface.
Stack the cakes with a layer of frosting between each cake layer.
With a large icing spatula, spread a thin even layer of frosting on top of and around the cake to create a crumb coat. A crumb coat is a very thin layer of frosting that seals in the cake’s moisture. It also traps stray crumbs and creates an even surface for the remaining frosting.
Place in the freezer for 15-20 minutes to set the crumb coat. Frost the entire cake with the remaining frosting and garnish with sliced fresh strawberries.
You can also pipe swirls of frosting around the outer edge of the top of the cake if desired.
How To Store Strawberry Layer Cake
Store this Strawberry Cake in the refrigerator, in an airtight container, for up to five days.
Find More Delicious Recipes Below!
- Favorite Strawberry Recipes
- Double Chocolate Chip Brownies
- Strawberry Bread With Powdered Sugar Glaze
- Strawberry Lemonade Layer Cake
Double Strawberry Layer Cake
Delicious Double Strawberry Layer Cake is beautiful and bursting with fresh strawberry flavor.
Ingredients
- 1 1⁄2 cups fresh strawberries
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1⁄2 teaspoon salt
- 3 oz box strawberry jello powder
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup vegetable oil
- 1 1⁄2 cups granulated sugar
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1⁄2 cup milk
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 12 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Garnish with fresh strawberries, if desired
Instructions
- For the strawberry cake: Preheat the oven to 350° F. Line four 8-inch round cake pans with parchment paper circles. Spray with cooking spray. Set aside.
- Place the strawberries in a blender or food processor and blend until the strawberries are pureed. Set aside.
- In a medium mixing bowl, combine the flour, baking powder, salt, and strawberry jello powder with a whisk.
- In a large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy. Add the eggs, vanilla extract, and strawberry puree. Mix until well combined.
- Add the flour mixture, alternating with the milk until completely combined.
- Divide the batter evenly among the 4 cake pans. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Place cake pans on wire racks and cool for 10 minutes. Remove from the pans and cool completely on wire racks.
- To Make the Strawberry Cream Cheese Frosting, add the freeze-dried strawberries to a blender or food processor, and blend until the strawberries become a fine powder. Set aside.
- In a large mixing bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar gradually until completely combined. Add the strawberry powder until the desired color and flavor are reached. I used about 3 tablespoons.
- To assemble: Level the cakes using a large serrated knife to create a flat surface. Stack the cakes with a layer of frosting between each cake layer. With a large icing spatula, spread a thin even layer of frosting on top of and around the cake to create a crumb coat. Place in the freezer for at least 15 minutes to set the crumb coat. Frost the entire cake with the remaining frosting and garnish with sliced, fresh strawberries. Slice, and enjoy!
Notes
I use Baker's Joy No-Stick Baking Spray With Flour to spray parchment-lined cake pans.
You can find freeze-dried strawberries at Target, Whole Foods, Trader Joe's, Amazon, and other grocery stores. I've included a link to Amazon in the recipe card. Do not use dried strawberries. They won't grind into powder.
Store in the refrigerator until ready to serve. I like to remove the cake from the fridge and let it come to room temperature before serving. Store leftovers in the refrigerator for up to five days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Katbite Heavy Duty Parchment Rounds 8 Inch 200 Pcs, Parchment Paper Rounds Available, Uses for Cake Baking, Air Fryer Liners
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Trader Joe's Freeze Dried Strawberries (2 Pack)
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Humbee Chef Serrated Bread Knife For Home Kitchens 10 Inch Black
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Icing Spatula, U-Taste Offset Spatula Set with 6", 8", 10" Blade, 18/0 Stainless Steel with PP Plastic Handle Angled Cake Decorating Frosting Spatula Set of 3 (Teal/Aqua Sky)
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Baker's Joy The Original No-Stick Baking Spray 5 Ounce (3)
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Fat Daddio's Anodized Aluminum Round Cake Pan, 8 x 3 Inch, Silver
Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 676Total Fat 38gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 17gCholesterol 131mgSodium 291mgCarbohydrates 79gFiber 1gSugar 57gProtein 7g