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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 30 minutes
Cook Time30 minutes
Total Time2 hours
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!