Name: Strawberry Layer Cake with Strawberry Buttercream Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 12 oz fresh or frozen strawberries; 1 1/2 cups whole milk; 1 tbsp lemon juice; 1/2 cup strawberry reduction, completely cooled; 2 large eggs; 2 large egg whites only (save the extra 2 yolks for another use); 1/2 cup vegetable oil (do not substitute with melted butter); 2 tsp vanilla extract; 1-2 small drops pink or red gel food coloring (optional); 3 1/4 cups cake flour (fluffed, spooned and leveled); 1 1/4 cups granulated sugar; 3 tsp baking powder; 1 tsp coarse Kosher salt (if using table salt, use half the amount); 2 cups unsalted butter, softened to room temperature; 1/4 cup strawberry reduction, completely cooled; 1 tsp vanilla extract; 4 cups powdered sugar; 1 tbsp meringue powder; 1/4 tsp coarse Kosher salt (if using table salt, use half the amount); 1-2 drops pink or red gel food coloring (optional)

Print Recipe· 4.3 from 2 reviews

If you’re on the hunt for a show-stopping dessert that feels both fresh and indulgent, look no further than this Strawberry Layer Cake with Strawberry Buttercream Recipe. It’s a luscious, tender cake imbued with real strawberry flavor from a homemade strawberry reduction that elevates every bite. Paired with a silky, whipped strawberry buttercream, this cake doesn’t just taste amazing—it also looks like a vibrant centerpiece perfect for any celebration. Whether you’re a seasoned baker or trying something a bit special for the first time, this recipe guides you through creating layers of sweet, berry goodness that everyone will adore.

Ingredients You’ll Need

A single layer of thick, deep red sauce with a slightly grainy texture fills a small round metal pan with a worn bronze handle. A silver spoon rests inside the pan, scooping up a portion of the sauce, showing its rich, dense consistency. The pan sits on a white marbled surface that adds a clean and bright contrast to the vivid red sauce. photo taken with an iphone --ar 4:5 --v 7

You don’t need a pantry full of exotic ingredients to make this Strawberry Layer Cake with Strawberry Buttercream Recipe come to life. Each item plays a key role, bringing in moisture, tang, sweetness, or that gorgeous pink hue that makes this cake unforgettable. From fresh strawberries to fluffy cake flour and silky butter, these staples come together to create a cake that’s light, fruity, and downright irresistible.

12 oz fresh or frozen strawberries: The heart and soul of the cake, these provide vibrant flavor and natural sweetness.
1 1/2 cups whole milk: Adds creaminess and ensures the batter stays moist.
1 tbsp lemon juice: Balances the sweetness with a subtle tang and enhances strawberry flavor.
1/2 cup strawberry reduction (cooled): Concentrated strawberry essence that deepens the berry notes.
2 large eggs: Give structure and richness to the cake layers.
2 large egg whites: Whipped into the batter for extra lightness (save yolks for other recipes!).
1/2 cup vegetable oil: Keeps the cake moist; avoid using melted butter for best texture.
2 tsp vanilla extract: Adds warmth and rounds out the fruity flavors.
1-2 drops pink or red gel food coloring (optional): For that Instagram-worthy rosy hue.
3 1/4 cups cake flour: Fluffed and leveled to ensure light, tender crumb.
1 1/4 cups granulated sugar: Sweetens without overpowering the strawberries.
3 tsp baking powder: Helps the cake layers rise beautifully.
1 tsp coarse Kosher salt: Enhances all the flavors.
2 cups unsalted butter (softened): Backbone of the buttercream, providing rich creaminess.
1/4 cup strawberry reduction (cooled): Blends into the buttercream for luscious strawberry taste.
4 cups powdered sugar: Sweetens and thickens the frosting to silky perfection.
1 tbsp meringue powder: Stabilizes the buttercream for smooth texture.
1/4 tsp coarse Kosher salt: Adds depth and balance to the frosting.

How to Make Strawberry Layer Cake with Strawberry Buttercream Recipe

Step 1: Prepare the Strawberry Reduction

This magical reduction is what transforms this cake from ordinary to extraordinary. Start by puréeing fresh or frozen strawberries, then gently simmer the puree on medium-low heat until it reduces to a thick, concentrated 3/4 cup. This process takes about 30 minutes but is worth every second for that intense, pure strawberry flavor that will shine through in your cake layers and buttercream.

Step 2: Mix the Cake Batter

In a large bowl, whisk together milk, lemon juice, half of your strawberry reduction, eggs, egg whites, vegetable oil, and vanilla. If you want that lovely pink tint, add your food coloring now. Meanwhile, sift the dry ingredients—cake flour, sugar, baking powder, and salt—making sure everything is evenly distributed before gently combining the wet and dry. This batter is delicate, so mix just until everything is incorporated and no large lumps remain.

Step 3: Bake the Cake Layers

Divide the batter evenly into three prepared 8-inch round pans. Give the pans a few taps on the counter to pop air bubbles, then bake at 350°F. You’ll know the cakes are done when the tops spring back to touch and a toothpick comes out clean—typically after 21-25 minutes. Let them cool completely in the pans, covered lightly with a towel to retain moisture.

Step 4: Whip Up the Strawberry Buttercream

Beat softened butter until smooth and creamy, then add the remaining strawberry reduction and vanilla extract. Slowly incorporate powdered sugar, meringue powder, and salt while mixing on low to avoid a sugar cloud. Once mixed, increase the speed and beat for several minutes until your buttercream turns light, fluffy, and airy. For an extra pop of color, add a drop or two of gel food coloring. This frosting is what gives our Strawberry Layer Cake with Strawberry Buttercream Recipe its luscious, fresh finish.

Step 5: Assemble and Frost the Cake

Remove the cooled cakes from their pans and stack them with generous layers of buttercream in between. Apply a thin crumb coat to trap any stray crumbs, chill briefly, and then finish frosting with the remaining buttercream, smoothing or piping decorative swirls as you like. Just before serving, top the cake with fresh strawberries for a stunning and inviting presentation.

How to Serve Strawberry Layer Cake with Strawberry Buttercream Recipe

Three round pink cake layers sit inside silver baking pans on a black cooling rack placed on a white marbled texture. The cake surfaces are smooth and slightly bumpy with a uniform color and texture. A white cloth is softly folded and lies next to the cake pans on the left side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries placed artfully on top bring a burst of color and texture that screams “summer celebration.” You can add mint leaves for a hint of green and fresh aroma, or sprinkle a little finely grated white chocolate for an elegant touch. The garnish not only elevates visual appeal but also reinforces the strawberry theme wonderfully.

Side Dishes

Serve slices alongside lightly whipped cream or a scoop of vanilla bean ice cream to balance the cake’s rich sweetness. Fresh fruit salads featuring berries or citrus segments complement the strawberry flavor beautifully while adding refreshing contrasts. A crisp glass of rosé or sparkling lemonade can round out the experience perfectly.

Creative Ways to Present

Turn this cake into mini servings by baking in cupcake tins or creating petite layered trifles with crushed cake and buttercream in glass jars. Try adding a drizzle of strawberry sauce or a dusting of edible flower petals for special occasions. No matter how you serve it, the Strawberry Layer Cake with Strawberry Buttercream Recipe always makes an unforgettable impression.

Make Ahead and Storage

Storing Leftovers

Wrap your cake tightly with plastic wrap or keep it in an airtight container in the refrigerator. It stays fresh and moist for up to 4 days, giving you delicious slices to enjoy later without losing that heavenly strawberry flavor or the buttercream’s creamy texture.

Freezing

This cake freezes beautifully. Wrap the frosted cake carefully in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator to preserve the cake’s tender crumb and smooth frosting perfectly.

Reheating

Since this is a chilled buttercream cake, it’s best served cold or at room temperature. If you want to warm up individual slices, let them sit at room temperature for 15-20 minutes before eating to soften the buttercream slightly, but avoid microwaving as it can melt the frosting and alter the texture.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries work wonderfully, especially when fresh ones aren’t in season. Just make sure to thaw and drain them well before pureeing to avoid extra moisture in your reduction.

What if I don’t have meringue powder for the buttercream?

You can substitute with egg whites if you prefer, but meringue powder helps stabilize the buttercream and keeps it fluffy longer, so it’s worth picking up if you can. Alternatively, you can omit it but note that the texture might be slightly different.

Why is vegetable oil preferred over butter in the cake batter?

Vegetable oil keeps the cake layers incredibly moist without the density butter can add when baked inside the batter. Since we’re using butter in the frosting, the oil balances the fat content for a lighter texture in the cake.

Can I make this cake gluten-free?

This particular recipe uses cake flour for its delicate texture, but you can try substituting with a gluten-free cake flour blend. Keep in mind the texture might differ a bit, so adjust baking times and moisture accordingly.

How do I prevent the cake from collapsing or sinking?

Make sure to measure your ingredients accurately, especially the baking powder, and avoid overmixing the batter. Also, bake at the right temperature and resist opening the oven door during baking to ensure the cake rises evenly and sets perfectly.

Final Thoughts

There’s something truly special about making a Strawberry Layer Cake with Strawberry Buttercream Recipe from scratch—it’s a labor of love that rewards you with every moist, flavorful slice. Whether it’s a birthday, a picnic, or just a sweet weekend project, this cake brings joy and a burst of sunshine to the table. I can’t wait for you to try it and see how effortlessly it becomes one of your new favorite desserts.