• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hip Foodie Mom
  • Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

Strawberry Layer Cake + A Video!

May 3, 2017 by hipfoodiemom 21 Comments

Facebook
Pinterest3.6K
Twitter
3.6KShares
Jump to Recipe Print Recipe

Strawberry Layer Cake with fresh homemade whipped cream and strawberries! Fresh, light and delicious! This is sure to be a show stopper at any party or special gathering!

Strawberry Layer Cake with fresh homemade whipped cream and strawberries! Fresh, light and delicious! This is sure to be a show stopper at any party or special gathering!

Strawberries are in season and I can’t get enough! I love tossing them into a salad, baking with them or just popping them into my mouth, strawberries are definitely a family favorite over here.

Strawberry Layer Cake with fresh homemade whipped cream and strawberries! Fresh, light and delicious! This is sure to be a show stopper at any party or special gathering!

It’s May and brunch season and Mother’s Day is right around the corner! I had these beautiful strawberries and I knew I wanted to bake a layer cake to share with you all.

I have some updated photos to share! 

Strawberry Layer Cake 

Making A Strawberry Layer Cake 

 

Layer cakes seem to be difficult for a lot of people. I used to find them very daunting and didn’t quite know what I was doing wrong. I couldn’t get my cakes out of the cake pans properly, I didn’t know how to level my cakes and I didn’t know the tips to frosting cakes.

I teamed up with White Lily Flour, this is the brand I use when baking. I love the quality, taste and texture of this flour. And I’ve said this before but it’s great for cakes, cookies, pie crusts, pancakes, brownies, muffins, scones, and pizza dough! You can basically use it for almost everything!

Last month I flew to Nashville to record some videos for you guys! Videos all about layer cakes! How to properly measure your flour, how to select the right cake pans, how to level your cakes and how to ice or frost your cakes. There are four videos total and I hope to watch all of them! Here’s the first one.

 

There’s nothing more pleasing to me than baking a cake for someone, baking a cake for a party or gathering or special occasion and layer cakes are so pretty! We should all know how to bake one, right?!

Strawberry Layer Cake with fresh homemade whipped cream and strawberries! Fresh, light and delicious! This is sure to be a show stopper at any party or special gathering!

I went with the naked cake look for my Strawberry Layer Cake, which I love. I love seeing the actual cake layers and the filling in between each cake! So beautiful!

Strawberry Layer Cake with fresh homemade whipped cream and strawberries! Fresh, light and delicious! This is sure to be a show stopper at any party or special gathering!

What Size Cake Pans To Use

I left the layer thicker so the cake would be a little more sturdy . . you can bake a 6 inch cake like I did here, or an 8 or 9 inch cake, totally up to you! And you can keep the layers (bigger or thinner) to 2 or 3, or more! That’s what I love about baking and decorating! You can do whatever you want!

I really hope you check out this Strawberry Layer Cake recipe. .  it’s SO GOOD! Not too sweet and perfectly moist and delicious! Check out the recipe card down below to see the ingredients!

I hope you bake this Strawberry Layer Cake soon!

Strawberry Layer Cake with fresh homemade whipped cream and strawberries! Fresh, light and delicious! This is sure to be a show stopper at any party or special gathering!

Print Recipe

Strawberry Layer Cake

This recipe can make 3 to 4 (6-inch) layer cakes or 2 to 3 (8 or 9-inch) layer cakes, up to you! Also, I realize these layers are extra thick! Too thick! It made for a massive, but delicious (6-inch) layer cake. I say, make the layers thinner and if you have leftover cake batter, still bake the cakes and freeze them! If you wrap well, and depending on the storage conditions in your freezer, cake can stay in the freezer for up to 3 to 6 months! Some say 12 months but I personally think that's too long. Enjoy!
Prep Time1 hour hr 30 minutes mins
Cook Time30 minutes mins
Total Time2 hours hrs
Course: Dessert
Cuisine: Cake
Keyword: cake, cakes, layer cake, strawberries, strawberry layer cake
Servings: 8
Author: Hip Foodie Mom

Ingredients

For the cake:

  • 3 cups White Lily all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher or any kind coarse salt
  • 2 sticks unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup sour cream room temperature
  • 1/3 cup almond milk or regular milk, room temp
  • 1 tablespoon pure vanilla extract

For the strawberries:

  • 1 quart fresh strawberries sliced
  • 1 tablespoon granulated sugar
  • handful of strawberries left whole for decorating

For the whipped cream:

  • 2 cups heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

For the cakes:

  • Preheat your oven to 350 degrees, with rack in center position. Spray and line the bottom of your cake pans with parchment paper and spray again, generously, with non-stick baking spray. Using a large bowl, whisk together the flour, baking powder, baking soda, and 1 teaspoon salt. Set aside.
  • Using your stand mixer fitted with the flat beater attachment, beat together the butter and sugar on medium high speed until pale and fluffy, scraping down sides of bowl as needed, for about 2 minutes. Reduce the speed to medium, and add the eggs, 1 at a time, beating well after each addition.
  • In a separate bowl, whisk together the sour cream, almond milk and vanilla. Going back to the stand mixer, add in the flour mixture, alternating with the sour cream mixture, beginning and ending with the flour mixture.
  • Evenly divide the cake batter between the pans. Bake, rotating halfway through, until tops spring back when gently touched and a cake tester inserted into centers comes out clean, for about 28 to 30 minutes; will vary depending on the size of your cakes. Transfer to wire racks, and let cool in pans for 20 minutes.
  • Run a knife around edge of cakes, and invert onto racks; remove parchment, and let cool completely. If wanting to level or slice cakes in half, chill the cake in the refrigerator for at least an hour. Watch the video to see how we leveled our cakes. You will need a good, large serrated knife. To slice your cakes in half, for thinner layers: use a small knife to score each layer in half horizontally. Then use a large serrated knife to slowly cut all the way through each layer, using the scored line as a guide.

For the strawberries:

  • While the cakes are baking, sprinkle the sugar over the sliced strawberries in a bowl, mix together and let sit for about 20 minutes.

For the whipped cream:

  • Use your stand mixer fitted with the whisk attachment to beat the whipping cream, sugar and vanilla extract to medium peaks, for about 8 minutes on medium to high speed.

To assemble your cake:

  • Place one layer of the cake on your cake stand or plate and top with some fresh whipped cream. Top with the strawberry mixture; don't pile on too much because you want to keep the filling a nice even layer so you can continue to layer on your cakes. Repeat until all of your layers are on. When finished: for the very top: top with fresh whipped cream and arrange whole strawberries and one or two that have been sliced in half on the top. This cake can be refrigerated 1 hour to 2 hours before serving. Serve, slice and enjoy!

 

Strawberry Layer Cake with fresh homemade whipped cream and strawberries! Fresh, light and delicious! This is sure to be a show stopper at any party or special gathering!

Disclosure: This is a paid, sponsored post in partnership with White Lily Flour. All opinions expressed here are 100% my own.

You might also like...

  • My Take on Spanakopita . . . with Puff Pastry!

    My Take on Spanakopita . . . with Puff Pastry!

  • How To Make Parmesan Garlic Knots

    How To Make Parmesan Garlic Knots

  • Fresh Berry Parfait with Crème Anglaise

    Fresh Berry Parfait with Crème Anglaise

Facebook
Pinterest3.6K
Twitter
3.6KShares

Related

Filed Under: Baking, Cakes, Desserts, Video

Previous Post: « Beef and Ginger Fried Rice
Next Post: Chicken and Veggie Spring Rolls + A Giveaway! »

Primary Sidebar

  • TikTok
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Facebook

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

Arugula and Pear Salad with Chicken! Inspired by a salad I just had at Terrain Cafe in Devon. This is the perfect fall salad!
Loaded Sheet Pan Nachos! Packed with ground beef, and lot of cheese and vegetables, this one is a family favorite for sure! So easy to make!
Blueberry Oat Muffins! No added sugar and only sweetened with honey, vanilla and blueberries! These are great for breakfast!
Chopped Burger Salad! Burger patty, romaine lettuce, arugula, pickled red onions, caramelized onions and more! Super flavorful and delicious!
Quick Pickled Red Onions! So delicious and so very easy to pickle! This recipe works for any vegetable you want to pickle.
Instant Pot Chicken Ramen! Have homemade chicken ramen on your table in about 25 minutes! So flavorful and delicious!!
How To Make Zucchini Waffles! A delicious way to incorporate more veggies into your meal! Break out the waffle baker for this one! Enjoy!



Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2025 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

Copyright © 2025 Hip Foodie Mom on the Foodie Pro Theme

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.