Get ready to fall in love with every slice of this Strawberry Dream Layer Cake. A cake that truly lives up to its name—each forkful is bursting with fresh strawberry flavor, delightfully moist cake layers, and a silk-smooth strawberry cream cheese frosting. The best part? It’s so much easier than it looks, making it perfect for both cake novices and seasoned bakers wanting to brighten up a busy weeknight or celebrate a special moment without spending hours in the kitchen. Imagine the classic nostalgia of strawberries-and-cream desserts, blended into delicate, fluffy cake—pure joy, in about an hour and a half, start to finish.
Why You’ll Love This Recipe
- Bold Strawberry Flavor: No faint, anonymous berry notes here—every bite is rich, real strawberry thanks to both reduced strawberry juice and fresh strawberries sandwiched between the layers.
- Simple, Fool-Proof Steps: Don’t be fooled by those elegant layers. From the batter to the frosting, every step is straightforward. Even first-time cake bakers will feel accomplished.
- Dreamy Texture: The cake itself is tender and moist (never dry!), and the frosting is impossibly creamy, thanks to a blend of butter and cream cheese.
- Perfect Make-Ahead Dessert: You can frost and chill the cake up to two days in advance, making it a stress-free, show-stopping choice for gatherings, birthdays, or just because.
- Family Favorite: This is the kind of cake people ask for again and again. Expect requests for the recipe!
Ingredients You’ll Need
Gather your ingredients and let’s talk about their roles—because every element matters in this beauty:
- Frozen Strawberries: Used both in the cake and frosting, these infuse ultra-fresh berry flavor and natural color—no strawberry extract needed.
Tip: Frozen works best for juicing and reducing, but use fresh if you must! - Whole Milk (Room Temp): Adds richness and helps the cake stay melt-in-your-mouth tender.
Tip: Room temp milk blends better for a smooth batter. - Egg Whites: For ultra-light, fluffy cake layers that won’t taste eggy.
Tip: Save those yolks for a custard or ice cream! - Vanilla Extract: Enhances the strawberry flavor.
- Cake Flour: Gives a fine, soft crumb you can’t achieve with all-purpose flour.
Tip: Don’t substitute unless you absolutely must—cake flour really makes a difference. - Granulated Sugar: Sweetens, but also helps keep the cake moist.
- Baking Powder: Ensures a nice rise for those showy tall layers.
- Salt: Balances the sweetness and boosts all the flavors.
- Unsalted Butter: For tenderness in the cake and creamy decadence in the frosting.
- Confectioners’ Sugar: Makes the frosting silky-smooth and easy to spread.
- Cream Cheese: The tanginess brings out the strawberry flavor and makes the frosting luscious.
- Fresh Strawberries: Sliced between the layers and as a gorgeous garnish for the top.
Tip: Look for ripe, vibrant strawberries for the prettiest finish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Looking to make it your own? There are so many ways to tweak this Strawberry Dream:
- Lemon Twist: Grate lemon zest into the batter and frosting for a bright citrus note that complements strawberries beautifully.
- Chocolate Drizzle: Decorate the top with a cascade of melted dark chocolate for a decadent finish.
- Mixed Berries: Substitute or combine raspberries or blueberries in the filling for a mixed-berry dream.
- Gluten-Free Adaptation: Use a quality 1:1 gluten-free baking flour in place of cake flour, but expect a slightly denser crumb.
- Dairy-Free Option: Substitute vegan butter and a dairy-free cream cheese. The cake won’t be quite as rich, but it’s still lovely.
How to Make Strawberry Dream Layer Cake
Step 1: Prep the Pans and Oven
Start by moving your oven rack to the middle position. Preheat to 350°F. Grease two 9-inch round cake pans, line with parchment, then grease and flour the parchment. This extra step is your secret to perfect, release-every-time layers.
Step 2: Extract the Strawberry Essence
In a large bowl, microwave the frozen strawberries until soft and juicy (about 5 minutes). Press through a fine-mesh strainer into a saucepan, reserving the strawberry solids for later. Simmer the juice until you have a syrupy 1/4 cup. Whisk in whole milk; this “strawberry milk” infuses the batter with flavor.
Step 3: Mix Wet Ingredients
Whisk together the strawberry milk, egg whites, and vanilla.
Step 4: Build the Batter
In a stand mixer, combine flour, sugar, baking powder, and salt. Mix in butter, piece by piece, until crumbly. Add half the milk mixture and beat until fluffy; then add the rest and mix until just combined. Give a final gentle stir.
Step 5: Bake the Cakes
Divide batter evenly between pans. Smooth tops with a spatula. Bake until a toothpick comes out clean (20-25 minutes). Cool in pans for 10 minutes, then turn out onto racks. Remove parchment and let cool completely (about 2 hours). Level any domed tops with a serrated knife.
Step 6: Make the Strawberry Frosting
Beat butter and confectioners’ sugar until pale and fluffy. Add cream cheese one piece at a time, mixing until smooth. Blend in reserved strawberry solids and a pinch of salt.
Step 7: Assemble the Cake
Pat your fresh strawberry slices dry. Spread frosting over the first layer. Arrange a generous, even layer of sliced strawberries, then cover with more frosting. Top with the second cake round. Frost the cake top and sides. Go heavy with extra berries for garnish.
Step 8: Chill and Serve
Cover and refrigerate until you’re ready to serve, up to two days in advance. For best flavor and texture, let the cake come to room temperature before slicing.
Pro Tips for Making the Recipe
- Don’t Overmix: Once the final milk mixture goes in, beat just until incorporated to avoid a dense cake.
- Reduce the Strawberry Juice Well: The syrupy reduction really concentrates berry flavor—don’t rush this step.
- Dry Those Berries: Before layering strawberries inside, pat them dry to prevent soggy spots.
- Chill for Easy Slicing: Refrigerate the finished cake for at least an hour for neater slices and perfect layers.
- Sharp Knife for Leveling: Use a long, serrated knife to trim any cake domes so your layers stack evenly.
How to Serve
This cake really shines as the centerpiece of any table. Set it out on your prettiest cake stand and let the gorgeous layers take center stage. For an added treat, serve with:
- Fresh Berries: Scattered on the plate or alongside whipped cream.
- A Scoop of Ice Cream: Vanilla, strawberry, or even a tart lemon sorbet.
- Coffee or Tea: The delicate flavors pair perfectly with a cup of something warm.
Tip: Always let it sit at room temperature for 30 minutes before serving for maximum flavor and soft, creamy frosting.
Make Ahead and Storage
Storing Leftovers
Store leftover cake covered in the refrigerator for up to 3 days. The flavors actually meld and deepen with a little time!
Freezing
You can freeze unfrosted cake layers, wrapped well, for up to 2 months. Thaw at room temperature before frosting and assembling. Fully frosted cake can be frozen, but frosting texture may change a bit upon thawing.
Reheating
No need to reheat—just allow refrigerated cake to sit at room temperature before enjoying for the best texture and flavor.
FAQs
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Can I use fresh strawberries instead of frozen in the cake?
Absolutely! Fresh strawberries can be substituted for frozen when making the reduction—just note you might need a few extra minutes to soften them enough to release plenty of juice.
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What if I don’t have cake flour?
Cake flour gives you the lightest, softest crumb, but in a pinch, you can make your own: for every cup of all-purpose flour, remove two tablespoons and add two tablespoons of cornstarch. Sift well to combine.
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Can I make this cake in advance?
Definitely. You can bake and cool the layers a day ahead—just wrap tightly and store at room temperature. The fully assembled, frosted cake can be chilled for a day or two. Always let it come to room temp before serving.
Final Thoughts
Few desserts capture the joy of strawberry season like this Strawberry Dream Layer Cake. It’s a celebration in every bite: soft layers, bold fruit flavor, and that lush, tangy frosting. If you’re ready for a little baking magic and a lot of happy smiles, give this recipe a try. There simply isn’t a sweeter way to savor strawberries—any day of the year. Enjoy every dreamy slice!
Print
Strawberry Dream Layer Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 10 minutes (including cooling and assembly)
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Dream Layer Cake brings together moist, strawberry-infused cake layers with a luscious strawberry cream cheese frosting. Featuring both fresh and cooked strawberries for maximum flavor, this showstopping dessert is perfect for special occasions or whenever you want a slice of pure strawberry bliss.
Ingredients
Cake Layers
- 10 ounces (2 cups) frozen whole strawberries
- 3/4 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (9 ounces) cake flour
- 1 3/4 cups (12 1/4 ounces) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cut into 12 pieces and softened
Strawberry Cream Cheese Frosting
- 10 tablespoons unsalted butter, softened
- 2 1/4 cups (9 ounces) confectioners’ sugar
- 12 ounces cream cheese, cut into 12 pieces and softened
- Pinch of salt
- Reserved strawberry solids (from cake layer process)
Cake Assembly and Garnish
- 1 cup fresh strawberries, sliced thin, plus extra for top of cake
Instructions
- Prepare Pans and Oven: Adjust oven rack to middle position and heat oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, grease the parchment, and flour the pans.
- Cook Strawberries for Cake: Transfer 10 ounces frozen strawberries to a large bowl, cover, and microwave until soft and juicy (about 5 minutes). Pour into a fine-mesh strainer set over a saucepan, pressing fruit dry—reserve the solids. Measure juice (should be at least 3/4 cup); bring to a boil over medium-high heat, reducing to 1/4 cup syrup (6–8 minutes), stirring occasionally. Whisk milk into reduced juice.
- Prepare Cake Batter: In a bowl, whisk together the strawberry-milk mixture, egg whites, and vanilla. In a stand mixer with paddle attachment, combine flour, sugar, baking powder, and salt on low. Add butter, piece by piece, mixing until only pea-size pieces remain (about 1 minute). Add half the milk mixture; increase to medium-high and beat until fluffy (about 1 minute). Reduce speed, add remaining milk mixture, and beat until incorporated (about 30 seconds). Stir by hand to finish.
- Bake Cake Layers: Divide batter between prepared pans, smoothing tops. Bake 20–25 minutes until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then invert onto racks, remove parchment, and cool completely (about 2 hours). Level cake tops with a serrated knife if needed.
- Make the Frosting: In a stand mixer with paddle attachment, combine butter and confectioners’ sugar on low, then beat on medium-high until pale and fluffy (about 2 minutes). Add cream cheese, one piece at a time, until incorporated (about 1 minute). Mix in reserved strawberry solids and a pinch of salt for about 30 seconds. Refrigerate until needed.
- Assemble the Cake: Pat sliced fresh strawberries dry with paper towels. Place one cake round on a plate. Spread 3/4 cup frosting over the top, press 1 cup sliced strawberries in an even layer, then cover with another 3/4 cup frosting. Place the second cake round on top and spread remaining frosting over the top and sides. Garnish with extra strawberries. Cover and refrigerate (up to 2 days). Bring to room temperature before serving.
Notes
- Reduce the strawberry juice to a thick syrup for the most concentrated flavor.
- Ensure all dairy ingredients are at room temperature for the best texture.
- Let the cake come to room temperature before serving for the optimal taste and texture.
- The cake can be prepared and assembled up to two days in advance.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 44g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
