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Delicious Strawberry Layer Cake with Cream Cheese Frosting and Strawberry Jam Recipe

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3.8 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings

Description

This moist and flavorful Strawberry Cake features layers of tender vanilla-infused cake with real strawberry puree, finished with luscious strawberry cream cheese frosting and a sweet strawberry jam filling. Perfect for celebrations or a delightful dessert, this cake is bursting with fresh strawberry goodness and a creamy, tangy frosting that complements the cake layers beautifully.

Ingredients

Strawberry Puree

  • 453 grams strawberries (16 oz)

Cake Batter

  • 3 cups all-purpose flour (382 grams)
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 1 1/2 cups granulated sugar (300 grams)
  • 1/2 cup vegetable oil (120 ml)
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (120 grams)
  • 1/2 cup reduced strawberry puree
  • 1/2 cup buttermilk (120 ml)
  • Optional: a couple drops of pink food coloring

Strawberry Jam

  • 2 cups quartered strawberries (300 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 tbsp lemon juice

Strawberry Cream Cheese Frosting

  • 1 cup unsalted butter (226 grams)
  • 1/2 cup cream cheese (113 grams)
  • 5 cups powdered sugar (625 grams)
  • 1/4 cup reduced strawberry puree

Decoration

  • Strawberries sliced in half for topping

Instructions

  1. Prepare Strawberry Puree: Place fresh strawberries in a blender and blend until smooth. Pour the puree into a medium saucepan over medium heat. Bring to a simmer and stir occasionally. Cook until the puree reduces to about 3/4 cup, approximately 10 minutes, adjusting heat as necessary. Pour into a bowl, cover with plastic wrap directly on the surface, and let cool.
  2. Preheat Oven and Prepare Pans: Set oven to 350ºF (175ºC). Grease and line the bottoms and sides of three 8-inch cake pans with parchment paper and grease.
  3. Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter, Sugar, and Oil: Using an electric mixer, beat butter on medium speed for 30 seconds. Add granulated sugar and vegetable oil, continue to beat for 1-2 minutes until light and fluffy, scraping the bowl as needed.
  5. Add Eggs and Vanilla: Add eggs one at a time, mixing until each is incorporated before adding the next. Then mix in vanilla extract.
  6. Add Sour Cream and Strawberry Puree: Mix in sour cream followed by 1/2 cup of the cooled strawberry puree. Place remaining puree in the fridge for the frosting.
  7. Add Buttermilk and Dry Ingredients: Add half the buttermilk and mix on low speed. Add half the dry mix and stir slowly. Repeat with remaining buttermilk and dry ingredients, using a spatula to gently fold in the final dry ingredients to avoid overmixing.
  8. Divide Batter and Bake: Evenly distribute batter among the three pans. Bake in preheated oven for about 35 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool Cake Layers: Cool cakes in pans for 10 minutes, then flip onto wire racks to cool completely. Wrap and freeze if not using immediately to maintain moisture.
  10. Make Strawberry Jam: Combine chopped strawberries, sugar, and lemon juice in a saucepan. Cook over medium-high heat until boiling, then reduce to medium-low and simmer until jam reaches 200-220ºF or is thick and dark. Pour into bowl, cover with plastic wrap directly on the surface, and cool. Refrigerate before use.
  11. Prepare Strawberry Cream Cheese Frosting: Beat butter for 30 seconds, add cream cheese and beat another 30 seconds. Add half powdered sugar on low speed, then increase speed briefly. Mix in strawberry puree on low. Add remaining powdered sugar, mix on low, and beat on medium-high for 1 minute. Adjust consistency by adding more powdered sugar if needed.
  12. Assemble Cake: Place one cake layer on a plate, spread a thin layer of frosting, then pipe a ring of frosting around the edges. Fill the center with strawberry jam. Repeat layering with second cake layer. Top with third layer, crumb coat with a thin layer of frosting, and chill for 20-30 minutes.
  13. Finish Decorating: Slice strawberries in half and dry on paper towels. Remove cake from fridge, spread remaining frosting evenly on top and sides, smoothing with a cake scraper. Arrange halved strawberries all over the cake as decoration.
  14. Storage: Store leftover slices in an airtight container in the refrigerator. For freezing, wrap cake tightly in plastic wrap and place in airtight container, removing fresh strawberries before freezing.

Notes

  • Reducing the strawberry puree intensifies the flavor and prevents excess liquid from affecting the cake texture.
  • Using room temperature eggs and butter helps to achieve a light and fluffy batter.
  • Be careful not to overmix the batter once flour is added to keep the cake moist and tender.
  • Allow cakes to cool fully before frosting to prevent cream cheese frosting from melting.
  • Storing cake layers in the freezer maintains moisture better than refrigeration if not used immediately.
  • Make sure to dry the halved strawberries thoroughly before decorating to avoid soggy spots on the cake.
  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/delicious-strawberry-layer-cake-with-cream-cheese-frosting-and-strawberry-jam-recipe/