Why I Made This
I don’t usually overthink dessert. But I’ve been watching all these TikTok videos where people are making cake art with strawberries. It’s not just about flavor. It’s about turning the simple into the whimsical, like a splash of red paint on a canvas. Honestly, I wasn’t expecting to get drawn into an edible art project — especially not with a fruit I usually just gobble in smoothies.
So I started layering thick slices, feeling the burst of fresh strawberry juice in my nose, the way the crumb stays moist but crumbly. This isn’t just a cake. It’s an almost meditative task, pairing the tartness of the berries with the sweet vanilla crumb. Right now, it’s perfect—something I’d make while kids are napping or when I want to remind myself that dessert can be kind of ambitious without being over the top.
Strawberry Vanilla Layer Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, sift together the flour, baking powder, and salt. In a stand mixer, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, until just combined. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- While the cakes cool, prepare the strawberry glaze by combining sliced strawberries, sugar, and lemon juice in a bowl. Toss gently to coat and set aside for at least 15 minutes to macerate, releasing juice and softening the berries.
- Whip the chilled heavy cream in a mixing bowl using a stand or hand mixer until soft peaks form, about 3-4 minutes. Keep refrigerated until assembly.2 1/2 cups all-purpose flour
- Level the cooled cakes with a serrated knife if necessary. Spread a thin layer of strawberry glaze on top of one cake layer, then add a layer of whipped cream. Arrange a portion of the sliced strawberries over the cream. Place the second cake layer on top, and repeat layering with glaze, cream, and strawberries. Cover the assembled cake with remaining whipped cream, smoothing the sides and top.2 1/2 cups all-purpose flour
- Decorate the top of the cake with more fresh strawberry slices and any remaining whipped cream. Chill the cake in the refrigerator for at least 1 hour before serving to allow flavors to meld.2 1/2 cups all-purpose flour
Notes
Maybe I’ll never get this cake to look perfect, but I think that’s part of the charm. Self-made messes. Smudges of berry juice. The kind of dessert that tastes like a quiet victory. Or just an excuse to buy another box of strawberries.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.