Moist Spring Strawberry Layer Cake

Name: Moist Spring Strawberry Layer Cake
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup whole milk; 3 large eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ¼ teaspoon salt; 2 cups fresh strawberries, hulled and sliced; 1 cup heavy cream; ½ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Cakes & Confections

I love making this Moist Spring Strawberry Layer Cake every spring when strawberries are at their best. It’s a delightful treat that showcases fresh berries and a fluffy, tender cake. Each layer is filled with a luscious strawberry cream that perfectly complements the cake's moisture. Whether it's for a special celebration or just a family get-together, this cake is sure to impress. Plus, the vibrant colors and heavenly aroma make baking it an experience in itself!

Created by

Jocelyn Parker

Last updated on 2026-02-23T22:56:48.834Z

Baking this cake has always been a joyful experience for me, especially when I use freshly picked strawberries from the local farm. The best tip I can share is to ensure that your strawberries are ripe for maximum sweetness and flavor. The combination of fluffy cake and creamy filling is simply irresistible.

Each layer of this cake is meant to be a celebration of spring. I remember the first time I made it, and everyone couldn't stop raving about how moist and flavorful the cake was. The secret lies in not overmixing the batter and using quality ingredients!

Why You'll Love This Cake
Refreshing flavor of fresh strawberries throughout the layers
Light and fluffy cake texture that just melts in your mouth
Visually stunning and perfect for any spring occasion

Tips for Achieving the Perfect Cake Layers

To ensure a successful bake, it’s crucial to accurately measure your ingredients. I recommend using a kitchen scale for precise flour measurements, as too much flour can lead to a dense cake. When creaming the butter and sugar, aim for a light, fluffy combination that should take about 3-5 minutes with a hand mixer on medium speed. This aeration process is key to the cake's texture, causing it to rise beautifully in the oven.

Always allow your cakes to cool completely before assembling. If you’re pressed for time, you can speed up the cooling process by placing the pans in the refrigerator for about 30 minutes. However, avoid the temptation to frost while the cakes are still warm, as this can melt your filling and create a mess. A solid foundation is critical for a multi-layer cake, so patience here pays off.

Crafting the Strawberry Filling

When whipping the cream for the filling, it's important to start with chilled tools and ingredients. Make sure your mixing bowl and beaters are cooled in the refrigerator beforehand, as this can help stabilize the whipped cream. You’re aiming for stiff peaks, which usually takes about 3-5 minutes on medium-high speed. If you over-whip, the cream may turn grainy and could even become butter, so keep a close eye on it towards the end.

Feel free to modify the sweetness of the filling by adjusting the powdered sugar according to your taste. For a more intense strawberry flavor, consider adding a pureed strawberry to the whipped cream. Just be careful not to add too much liquid, as this could prevent the filling from holding its shape in the layers.

Serving Suggestions and Storing Leftovers

This cake is best served chilled, which allows the flavors to meld beautifully. Consider refrigerating the assembled cake for at least an hour before serving to enhance its flavor and make it easier to slice. Garnishing with additional fresh strawberries on top adds a lovely touch and freshness. If you have any leftovers, store them in an airtight container in the refrigerator for up to three days; just note that the cake may continue to absorb moisture from the filling.

For longer storage, this cake can be frozen after assembly. Wrap the entire cake tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. It can be kept in the freezer for up to three months. To serve, thaw in the refrigerator overnight before enjoying, allowing the cake's texture to return to its original moistness.

Ingredients

Start by gathering fresh ingredients for the best results.

Cake Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt

Filling Ingredients

2 cups fresh strawberries, hulled and sliced
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract

Make sure to mix thoroughly but gently for the best texture.

Instructions

Let’s get started by preheating the oven and preparing your baking pans.

Prepare the Oven and Pans

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Mix the Cake Batter

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In another bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients alternately with milk.

Bake the Cakes

Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pans before transferring to wire racks to cool completely.

Make the Filling

While the cakes are cooling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in sliced strawberries.

Assemble the Cake

Once the cakes are cool, spread a layer of the strawberry filling on top of one cake layer, then place another layer on top and repeat. Finish with the final cake layer and frost the top and sides with any remaining filling.

Your cake is now assembled and ready to be served!

Pro Tips

For a stunning finish, decorate the top of the cake with additional sliced strawberries and perhaps a drizzle of chocolate.

Ingredient Roles in Your Cake

The all-purpose flour used in this recipe provides the cake’s structure. Its gluten content ensures that the cake rises nicely while still maintaining a tender crumb. If you're looking for a gluten-free alternative, a 1:1 gluten-free flour blend can be used, but be cautious as they often require additional binding agents like xanthan gum.

Butter not only adds flavor but also aids in the moisture and richness of the cake. Using unsalted butter allows you to control the sweetness of the cake better. For a dairy-free option, coconut oil can be substituted, but it may impart a different flavor—perfect for those looking to experiment!

Variations and Flavor Enhancements

While strawberries are the star of this cake, you can easily swap them with other seasonal berries like raspberries or blueberries for a delightful variation. Each berry offers a unique flavor profile, allowing you to customize the cake for different tastes.

For a more complex flavor, consider incorporating lemon zest into the cake batter or the filling. This bright note will complement the strawberries beautifully and give a refreshing tang to each bite. Just a teaspoon of zest can make a significant difference!

Questions About Recipes

→ Can I substitute the strawberries with other fruits?

Yes, you can use raspberries, blueberries, or even peaches for different flavors.

→ How do I store leftovers?

Keep the cake covered in the refrigerator for up to 3 days for the best freshness.

→ Can I make this cake ahead of time?

Absolutely! You can bake the layers a day in advance and assemble them the next day.

→ What should I do if the cake layers dome while baking?

You can level the cakes with a serrated knife after they have cooled.