Fresh Strawberry Cake

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I stole this recipe for Fresh Strawberry Cake from yellowblissroad.com (who made it as a 3 layer cake-recipe 1.5x) who stole it from spicedblog.com. A tasty homemade cake made fancier by baking in five smaller layers. White cake batter is flavored with vanilla and almond extract. Cream cheese and powdered sugar help make the frosting. After baking the cake layers are topped with chopped strawberries, some frosting and the layer repeat to the top. Then the remaining frosting is mixed with more strawberries to frost the outside of the cake, sliced strawberries on the top finish this pretty cake.

“To always have a perfect cake without worry and effort is every woman’s ambition.” –All About Home Baking (1940) (see more quotes in the Quotes tab)

Grease and flour 2 (8 or 9 inch) round cake pan, set aside. (I used 5 smaller cake pans) Preheat oven to 350 F. Using a medium bowl, sift together 3 cups flour, 1 tbsp baking powder and ¼ tsp salt. Stir until well combined; set aside.

Then in a separate bowl cream together 1 cup butter and 2 cups sugar until light and fluffy (4 to 5 minutes on medium speed). Next add 1 whole egg and 5 egg whites, mix on low speed until well combined.

Then add 1 cup whole milk, ½ cup sour cream, 2 tsp vanilla extract and 1 tsp almond extract, mix until well combined. Next add in the flour mixture, mix on low speed until well combined, scrap down side of bowl.

Divide between cake pans. Bake at 350 for 20 to 30 minutes or until toothpick inserted in center comes out clean. Let cool in pans for 5 minutes, before turning out onto cooling rack.

Start the frosting by beating 16 oz cream cheese, 3 ½ to 4 cups powdered sugar and 2 tsp vanilla until smooth and combined.

Then fold in ⅓ cup whipped topping into frosting and gently stir until well combined. Place one layer of cake onto a large plate. Spread a layer of frosting and then top with some diced strawberries. Repeat with next layer.

Then repeat until the last layer leaving the top bare.

Next, fold some additional chopped strawberries into remaining frosting and refrigerate 20 to 30 minutes.

Use the chilled frosting to frost the sides and top of cake. Slice remaining strawberries and garnish on top of cake.

Slice and enjoy.

If you liked the recipe for Fresh Strawberry Cake you can try other strawberry cakes like Simply Delicious Strawberry Cake, Strawberry Cake or a cold cake like No Bake Strawberry Jello Lasagna.

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Fresh Strawberry Cake

A tasty homemade cake made fancier by baking in five smaller layers. White cake batter is flavored with vanilla and almond extract. Cream cheese and powdered sugar help make the frosting. After baking the cake layers are topped with chopped strawberries, some frosting and the layer repeat to the top. Then the remaining frosting is mixed with more strawberries to frost the outside of the cake, sliced strawberries on the top finish this pretty cake.

Course Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Cooling 5 minutes
Servings 12 people

Ingredients

Cake

  • 3 cups AP flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter at room temperature
  • 2 cups sugar
  • 1 large egg whole
  • 5 large egg whites
  • 1 cup whole milk
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2-3 lbs fresh strawberries stems and hulls removed

Frosting

  • 1 cup heavy cream or Cool Whip
  • 16 oz cream cheese at room temperature
  • 3 ½ to 4 cups powdered sugar
  • 2 tsp vanilla extract

Instructions

  1. Grease and flour 2 (8 or 9 in) round cake pan, set aside. Preheat oven to 350 F.

  2. Using a medium bowl, sift together flour, baking powder and salt. Stir until well combined; set aside.
  3. In a separate bowl cream together the butter and sugar until light and fluffy (4 to 5 minutes on medium speed). Add egg and egg whites, mix on low speed until well combined. Add milk, sour cream, vanilla extract and almond extract; mix on low speed until well combined.
  4. Add in flour mixture, mix on low speed until well combined, scrap down side of bowl.
  5. Divide between 2 cake pans. Bake at 350 for 20 to 30 minutes or until toothpick inserted in center comes out clean. Let cool in pans for 5 minutes, before turning out onto cooling rack.

Frosting

  1. Beat the cream cheese, powdered sugar and vanilla until smooth and combined.
  2. Fold in ⅓ of the whipped topping into frosting and gently stir until well combined. Repeat 2 more times, and then refrigerate 20 to 30 minutes between frosting sides of cake and top.

Assemble cake

  1. Slice ⅓ of the strawberries into thin slices; set aside. Dice the remaining strawberries into smaller pieces.
  2. Place one layer of cake onto a large plate. Spread a layer of diced strawberries on top of cake and then top with frosting. Repeat with next layer. Fold remaining strawberries into remaining frosting and refrigerate 20 to 30 minutes.
  3. Frost sides of cake.
  4. Slice remaining strawberries and garnish on top of cake.

Recipe Notes

I use 5 smaller cake pans instead.