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Strawberry Vanilla Layer Cake

A multi-layered cake featuring layers of vanilla sponge and fresh strawberry slices, assembled with a light strawberry glaze and whipped cream. The cake showcases a moist, tender crumb with a vibrant, juicy topping, resulting in a visually appealing dessert with a balanced tart-sweet flavor profile.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract vanilla extract
  • 1 cup whole milk milk
  • 1 pound fresh strawberries strawberries sliced thinly
  • 1/2 cup granulated sugar additional sugar for glaze
  • 1 tablespoon lemon juice lemon juice fresh
  • 2 cups heavy cream heavy cream chilled

Equipment

  • Round cake pans
  • Stand mixer or hand mixer
  • Mixing Bowls
  • Whisk
  • Serrated knife
  • Cooling rack
  • Spatula

Method
 

  1. 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.
  2. 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.
  3. 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
  4. 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
  5. 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

Use fully ripe strawberries for the best flavor. For cleaner slices, refrigerate the cake before cutting.