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.

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.

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.

Strawberry Dream Layer Cake Recipe

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

Units Scale

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

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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