Moist Spring Strawberry Layer Cake

Name: Moist Spring Strawberry Layer Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup fresh strawberries, pureed; 1 1/2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup fresh strawberries, sliced for garnish

Highlighted under: Cakes & Confections

I absolutely adore baking this Moist Spring Strawberry Layer Cake every year as the weather warms up. The combination of fluffy layers and fresh strawberries creates a delightful treat that feels like spring on a plate. As I slice through the creamy frosting and juicy strawberries, I am always reminded of sunlit picnics and family gatherings. It’s the perfect dessert choice for any celebration or a cozy afternoon at home, bringing happiness and sweetness to every bite.

Created by

Jocelyn Parker

Last updated on 2026-02-23T23:01:38.172Z

Every time I bake this Moist Spring Strawberry Layer Cake, it feels like I'm bringing a little sunshine into my kitchen. I've experimented with different layers, and I've found that incorporating a hint of lemon zest truly elevates the flavors. The balance between the sweetness of the strawberries and the tartness from the lemon makes it irresistible!

One of my favorite tips is to use freshly whipped cream for the frosting. Not only does it add a lovely texture, but it also gives the cake a beautiful and elegant finish. Trust me, this cake is a showstopper at any gathering!

Why You Will Love This Recipe
Delicate cake layers infused with fresh strawberry flavor
Light and airy whipped cream frosting complements each bite
A stunning centerpiece for spring celebrations and gatherings

Key Techniques for a Perfect Cake

When baking layers for this strawberry cake, ensure your butter is softened to room temperature. This is crucial for creating a light and fluffy texture, as cold butter doesn't cream well with sugar. Be sure to mix until the mixture is pale and fluffy, which usually takes about 3-5 minutes with a hand mixer on medium speed. This step is the foundation for your cake's airy structure.

Another important technique is to fold in the strawberry puree gently at the end. Avoid over-mixing, as this can deflate the air you've incorporated. Use a spatula and a gentle folding motion to maintain the batter's lightness. This not only preserves the texture but also evenly distributes the vibrant strawberry flavor throughout the layers.

Ingredient Insights

Using fresh strawberries is paramount for this recipe. Not only do they offer superior flavor, but they also add moisture to the cake, making it undeniably soft. If strawberries are out of season, frozen strawberries can be a substitute; just make sure to thaw and drain them well to avoid excess moisture in the batter that could lead to a soggy cake.

Buttermilk plays a critical role in achieving a tender crumb. Its acidity helps to activate the baking powder, contributing to the cake's rise while also adding a slight tang that beautifully balances the sweetness of the strawberries. If you don't have buttermilk, a simple substitute can be made by mixing one cup of milk with one tablespoon of white vinegar or lemon juice; let it sit for about 5 minutes before using.

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup fresh strawberries, pureed

For the Frosting

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced for garnish

Make sure to use fresh strawberries for the best flavor!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, along with the vanilla extract.

Combine Ingredients

Gradually mix in the dry ingredients, alternating with the buttermilk. Finally, fold in the strawberry puree until combined.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool and Prepare Frosting

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Assemble the Cake

Place one layer of cake on a serving plate, spread a layer of whipped cream on top, add sliced strawberries, then place the second cake layer. Frost the top and sides with whipped cream and garnish with more strawberries.

Serve and Enjoy

Slice the cake and serve it chilled. Enjoy the delightful taste of spring!

For best results, refrigerate the cake for about an hour before serving.

Pro Tips

Using room temperature ingredients can help create a lighter, fluffier cake texture.

Make-Ahead and Storage Tips

This Moist Spring Strawberry Layer Cake can be prepared a day in advance, allowing the flavors to meld beautifully. After frosting, simply cover it with plastic wrap and store it in the refrigerator. The whipped cream will stay fresh for a couple of days, maintaining its structure if the cake is kept chilled, but I recommend serving it within two days for optimal taste and texture.

To freeze the cake, first, allow the layers to cool completely. Wrap each layer tightly in plastic wrap and place them in an airtight container. They can be frozen for up to three months. When you're ready to enjoy, simply let the layers thaw overnight in the refrigerator before assembling them. Avoid frosting until the layers are completely thawed to prevent moisture from mixing into the cream.

Serving Suggestions and Variations

This cake pairs beautifully with fresh mint leaves sprinkled on top or as an elegant garnish on each plate to enhance its spring vibe. You could also serve it alongside homemade vanilla ice cream or a dollop of extra whipped cream for added indulgence. For a fun twist, consider adding lemon zest to the whipped cream to give it a fragrant citrus kick that complements the strawberries.

For those looking to experiment, a layer of strawberry jam between the cake layers can add an extra burst of flavor. You can also use different types of berries, such as raspberries or blueberries, providing a delightful mix in your cake. Adjust the sugar levels accordingly to accommodate the sweetness of different fruits, especially if using tart varieties.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them to avoid excess moisture in the cake.

→ How can I make this cake ahead of time?

You can bake the cake layers a day in advance and keep them wrapped in plastic wrap in the refrigerator. Frost just before serving.

→ What’s the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and adjust the baking time as necessary.