The BEST Strawberry Cake

I swear June is everyone’s birthday month! Including my own ๐Ÿ™‚ However, this cake was made for a fantastic senior manager on my team at work. I was lucky enough to have my friend Uli help me bake this cake! Uli is so much fun to bake with, and she always helps out SO much. After some googling and pinteresting, we ended up choosing this recipe. Any cake involving fresh fruit is always in the summer, and the strawberries at my grocery store have been looking beautiful lately ๐Ÿ˜€ The ingredients included:

Cake

  • 3 cups cake flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 7 large eggs
  • 2 TBSP vanilla extract
  • 1 cup sour cream (I used low fat)
  • 6 TBSP plus 1/3 cup seedless strawberry jam
  • 2 1/4 lbs strawberries, hulled, sliced in half (about 6 cups), to be added between the layers)

Frosting

  • 2 8-oz packages of cream cheese, room temperature (I used low-fat)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/2 cup seedless strawberry jam
  • 3/4 cup chilled heavy whipping cream

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I began by preheating my oven to 325 degrees F, and putting a medium sized mixing bowl in the freezer.

I buttered and floured my two 9-inch cake pans with 2-inch high sides. (I chose to make four layers for this cake, so I baked the layers in two batches).

In a medium bowl, I whisked together the flour, salt, baking powder, and baking soda. In a separate large bowl, Uli creamed the butter and sugar together until the mixture was light and fluffy. SheI then added the eggs one at a time, beating after each addition.

Next we added the sour cream, 6 TBSP of strawberry jam, and vanilla, and beat until everything was just incorporated. We added the dry mixture in three installments, beating after each addition.

We then divided half the batter into my prepared pans, and baked until the edges were golden brown (about 35 minutes).

I let the cake cool in the pan for ten minutes before removing then onto a wire rack to cool completely. We then baked the remaining batter following the same steps.

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While the layers were baking, we made the frosting and prepped the strawberries. In a large mixing bowl, Uli beat the cream cheese and butter together until it was smooth. She then beat in sugar and jam.

Next I removed the chilled bowl from the freezer and beat cream until peaks form (the chilled bowl really speeds up this part). The last step was to fold the whipped cream into frosting.

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For the assembly, I spread frosting over the each layer, and over the top and sides of the cake in a thin layer.

I then spooned teaspoons of jam onto the top and sides of the cake, and swirled the jam into the frosting using the back of a spoon.

This recipe makes a good sized 4-layer cake, and easily fed my entire team at work (15 people).

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20 thoughts on “The BEST Strawberry Cake

  1. I made this recipe, the cake was wobbly like jello. Also my mixer didn’t blend the strawberry halves well.
    Did I do something wrong here?

    1. you put the strawberries into the batter? I think that’s definitely the problem! They’re supposed to be placed between the cake layers, on top of the frosting :/ I’m so sorry my instructions weren’t more clear!!

    1. I haven’t really pushed the limits on this, and it can vary based on the type of fruit! I would say maybe a couple days? But with fresh fruit I try to make cakes as close to when they’ll be eaten as possible! <3

    1. I added in the 6 Tbsp of jam into the batter at the end, with the vanilla ๐Ÿ™‚ just updated the recipe to reflect that, so sorry!!

  2. Can this be done without the strawberries in the middle and used for making a child’s cake that will be carved some? Or do you have another recipe that is better for carving that is strawberry?

    1. Hi April,

      If you want to carve this cake, I definitely recommend taking out the strawberries between the layers! You should be able to carve these cake layers just fine with a serrated knife. I find they cut best when they’re slightly chilled, so I usually pop them in the freezer for 10-15 minutes before I assemble a cake. Hope that helps, happy baking!

  3. Hi I made this cake but cut it in half. I baked them in 3 6inch pans. The cakes turned out beautifully. But the frosting was so runny. Did I do something wrong? Or is that how the consistency is suppose to be? I kept popping in freezer to firm it up.

    1. Hi Vivian,

      Happy to hear you loves the cake, but so sorry to hear that about the frosting!

      The frosting on this cake is a bit soft :/ I’m actually working on a new strawberry frosting recipe right now that fixes that! It’s so hard to get that great real strawberry flavor and not ruin the consistency. My new recipe uses strawberry powder, which adds awesome flavor without ruining the consistency. The new frosting recipe will be up in a couple weeks, stay tuned!! <3

    1. Hi Mary Ann,

      It will change the texture a bit, but you can use All-Purpose flour instead of cake flour. Hope that helps, happy baking!

  4. Hi!! Iโ€™m planning on making a strawberry cake as one of the tiers in a wedding cake. The rest of the tiers Iโ€™m using your vanilla cake recipe. Do you think this strawberry cake will go well with just the vanilla buttercream instead of making this frosting?

    1. Hi Melea,

      A lot of the strawberry flavor comes from the fresh strawberries between the cake layers, and the strawberry frosting! I’m not sure the flavor would really be there without some type of strawberry frosting. I really love this recipe for strawberry frosting, which maybe you could fill the cake with to give it that fruity flavor?? Here’s the link: https://chelsweets.com/2020/02/13/strawberry-buttercream/

      Hope that helps, happy baking!

  5. Hello! I’m making this cake for my mother’s birthday, she LOVES strawberry shortcake! She is not fond of cream cheese or buttercream frosting because of how sweet they are. She prefers whipped cream icing. Would you say this icing is overly sweet? Also how well does the icing hold up? I know whipped cream icing usually melts or becomes “watery” at room temperature. I have used several of your recipes and they are always delicious! Thank you!

  6. Didn’t work out for me. Flat and suck in on the inside. What is missing? I don’t see where in the recipe you add the 1/3 cup jam. redo sadly! I love all the other recipe’s I tried so far. And why at 325 degrees?

    1. Hi Angela,

      So sorry to hear that! If your cake layers sunk in the middle it usually means they needed to be baked from slightly longer! The remaining jam is swirled on top of the cake batter before that layers are baked <3

      This recipe is super old, and I’m planning to completely revamp this post with a proper recipe card and much clearer instructions as soon as I remake it next week. It’s been a long time coming, stay tuned!

Let me know what you think!