Strawberry Layer Cake + A Video!

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.

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.

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?!

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!

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!

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!

Prep Time1 hr 30 mins

Cook Time30 mins

Total Time2 hrs

Course: Dessert

Cuisine: 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!

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