Triple Layer Strawberry Cake Recipe | Delicious

The Dreamiest Triple Layer Strawberry Cake

Are you searching for a show-stopping dessert that tastes as good as it looks? This Triple Layer Strawberry Cake recipe is precisely what you need! In a world where we often opt for quick, store-bought treats, the allure of a homemade cake, especially one bursting with fresh strawberry flavor and adorned with three decadent layers, is truly unparalleled. This cake isn’t just a dessert; it’s a vibrant centerpiece, an edible masterpiece perfect for any festive occasion. Imagine the rich, buttery texture of classic cake layers harmonizing with the sweet, delightful zest of fresh strawberries. Each bite offers a luxurious taste experience that will leave your guests asking for seconds—and the recipe!

Ingredients You’ll Need

Crafting this exquisite cake requires a blend of pantry staples and fresh, vibrant ingredients. We’ve broken them down by component to make your baking journey as smooth as possible. We’ve also suggested some common substitutions so you can adapt the recipe to what you have on hand.

For the Cake Layers

• All-Purpose Flour: 2 ½ cups, sifted. The foundation of our tender cake crumb.
• Granulated Sugar: 1 ¾ cups. For sweetness and structure.
• Baking Powder: 2 ½ teaspoons. Our leavening agent for a light, airy cake.
• Salt: ½ teaspoon. Enhances all the other flavors.
• Unsalted Butter: 1 cup (2 sticks), softened to room temperature. Crucial for that rich, buttery flavor and tender texture.
• Large Eggs: 3, at room temperature. Bind the ingredients and add richness.
• Vanilla Extract: 2 teaspoons. A classic flavor enhancer. Use good quality for the best taste.
• Milk: 1 cup, whole milk preferred, at room temperature. Adds moisture and helps create a smooth batter. (Buttermilk is a delicious substitute for extra tenderness).
• Fresh Strawberries: 1 cup, pureed. The star of our cake, providing natural sweetness and a beautiful pink hue. Ensure they are ripe and fragrant.

For the Strawberry Filling

• Fresh Strawberries: 2 cups, finely diced. For bursts of juicy strawberry goodness between layers.
• Granulated Sugar: ½ cup. To sweeten the fresh berries.
• Cornstarch: 2 tablespoons. To thicken the filling to a luscious, spreadable consistency. (Arrowroot starch can be used as a substitute).
• Lemon Juice: 1 tablespoon. Brightens the strawberry flavor and helps with thickening.

For the Vanilla Bean Frosting

• Unsalted Butter: 1 ½ cups (3 sticks), softened to room temperature. The creamy base of our frosting.
• Powdered Sugar: 4 cups, sifted. For sweetness and that classic fluffy texture.
• Vanilla Bean Paste: 2 teaspoons. For visible flecks of vanilla and intense flavor. (Vanilla extract can be used, but the paste offers superior flavor and visual appeal).
• Heavy Cream: ¼ cup, or as needed. To achieve the perfect, spreadable consistency.
• Salt: Pinch. Balances the sweetness.

Cake Baking Timings

Step-by-Step Instructions

Let’s get baking! Follow these steps to create your stunning Triple Layer Strawberry Cake.

Step 1: Preheat & Prepare Pans

Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper, then grease and flour the parchment. This ensures your beautiful cake layers release perfectly.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Whisking these together ensures they are evenly distributed, which is key for an even rise and consistent texture in your cake layers.

Step 3: Cream Butter & Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened unsalted butter on medium speed until creamy. Gradually add the granulated sugar and continue to beat for about 3-5 minutes until the mixture is light, fluffy, and pale yellow. This creaming process incorporates air, which is vital for a tender cake.

Step 4: Add Eggs & Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until just combined. Ensure the eggs are at room temperature; this helps them emulsify better with the butter and sugar mixture, preventing a greasy or curdled batter.

Step 5: Alternate Wet & Dry

With the mixer on low speed, begin adding the dry ingredients to the butter mixture in three additions, alternating with the milk and pureed strawberries in two additions, beginning and ending with the dry ingredients. For example: add ⅓ of the dry ingredients, mix until just combined; add ½ of the milk and strawberry puree, mix; add another ⅓ of the dry ingredients, mix; add the remaining milk and strawberry puree, mix; finally, add the last ⅓ of the dry ingredients and mix until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in a tough cake.

Step 6: Prepare Strawberry Filling

While the cake layers are baking or cooling, prepare your strawberry filling. In a medium saucepan, combine the finely diced fresh strawberries, ½ cup granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften, about 5-7 minutes. The goal is a jam-like consistency. Remove from heat and let it cool completely. This step is crucial; a warm filling will melt your frosting!

Step 7: Make Vanilla Bean Frosting

In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until mostly incorporated. Add the vanilla bean paste and pinch of salt. Once all the powdered sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until light and fluffy. Gradually add the heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency – smooth and spreadable but not too loose.

Step 8: Assemble the Cake

Once your cake layers have completely cooled (this is very important!), it’s time for assembly. Place the first cake layer on your serving plate or cake stand. Spread a generous layer of vanilla bean frosting over the top. Spoon the cooled strawberry filling evenly over the frosting, creating a slight dam with the frosting to contain the filling. Place the second cake layer on top and repeat the frosting and filling process. Finally, place the third cake layer on top.

Step 9: Decorate

Crumb coat the entire cake with a thin layer of frosting to seal in any loose crumbs. Chill the cake for about 15-20 minutes. Then, apply a thicker, final layer of frosting to the top and sides of the cake. You can create beautiful swirls using an offset spatula or a piping bag. Garnish with fresh strawberries, both whole and halved, for a stunning finish that showcases the cake’s delicious flavors.

Nutritional Snapshot

While exact nutritional values can vary based on ingredient brands and precise measurements, a typical serving of this Triple Layer Strawberry Cake is estimated to contain:

• Calories: Approximately 450-550 kcal per slice.
• Fat: Primarily from butter and heavy cream, around 25-35g.
• Carbohydrates: From sugar and flour, around 60-70g.
• Protein: From eggs and dairy, around 5-8g.
• Sugar: Primarily from added sugars, around 40-50g.

Please note: These are estimates. For precise calculations, you would need to use a nutrition calculator with your specific ingredients.

Healthier Sweet Swaps

Making this cake a bit lighter without sacrificing flavor is totally achievable. Consider these swaps:

• Flour: Use half whole wheat pastry flour and half all-purpose flour for added fiber.
• Sugar: Reduce the sugar in the cake layers by ¼ cup. You can also experiment with a less refined sugar like coconut sugar, though this may alter the color and flavor slightly.
• Frosting: Explore a cream cheese frosting or a lighter whipped cream frosting. For the filling, use less sugar and rely on the natural sweetness of the strawberries.
• Fat: In the cake layers, you could try substituting some of the butter with unsweetened applesauce or Greek yogurt (about half), which adds moisture and reduces fat.

Perfect Serving Ideas

This cake is a showstopper on its own, but here are a few ways to elevate your serving experience:

• Serve with a dollop of freshly whipped cream.
• A small scoop of vanilla bean ice cream makes a delightful pairing.
• Drizzle with a touch of balsamic glaze for a sophisticated contrast to the sweetness.
• Offer a glass of chilled rosé or sparkling cider alongside for a festive touch.

Common Mistakes to Avoid

Baking is an art, and sometimes things don’t go as planned. Here are a few common pitfalls to watch out for:

• Overmixing the Batter: This is a recipe for a tough, dense cake. Mix until just combined.
• Using Cold Ingredients: Room temperature butter, eggs, and milk are essential for a smooth, well-emulsified batter that bakes evenly.
• Opening the Oven Door Too Soon: This can cause your cake to deflate. Resist the urge to peek until the minimum baking time has passed.
• Assembling a Warm Cake: Ensure your cake layers are completely cool before frosting. Warm cake will melt your frosting and make assembly a messy disaster.

Storing Your Cake

To keep your Triple Layer Strawberry Cake fresh and delicious:

• At Room Temperature: If your cake is frosted with buttercream and not filled with fresh fruit or cream cheese frosting, it can be stored at room temperature for up to 2 days. Keep it covered tightly with a cake dome or plastic wrap to prevent drying out.
• In the Refrigerator: For longer storage, or if using cream cheese frosting or fresh fruit fillings, refrigerate the cake. It will keep well for 3-4 days. Let it sit at room temperature for about 30 minutes before serving to allow the frosting and cake to soften.
• Freezing: Undecorated cake layers can be wrapped tightly in plastic wrap and then foil and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cake can also be frozen, though the frosting texture might change slightly upon thawing.

Enjoy Your Masterpiece!

This Triple Layer Strawberry Cake recipe is a labor of love, but one that yields an incredibly rewarding result. The vibrant color, the fresh strawberry flavor, and the luxurious texture make it a perfect treat for any celebration or just because. We hope you enjoy baking and, more importantly, savoring every delightful bite of this exceptional cake. Don’t forget to share your creations with us – we love seeing your baking adventures!

Frequently Asked Questions

Can I use frozen strawberries?

Yes, you can use frozen strawberries for both the filling and the puree in the cake layers. If using frozen strawberries for the filling, thaw them completely and drain any excess liquid before cooking. For the puree, it’s best to thaw and drain them as well, as excess liquid can affect the cake’s texture.

How do I get perfectly even cake layers?

Using even baking pans, properly greasing and flouring them, and baking at the correct temperature are key. You can also use a kitchen scale to ensure your batter is distributed evenly between the pans. Once cooled, you can level the tops of the cakes with a serrated knife or a cake leveler for a perfectly flat surface before assembling.

My frosting is too thin. What should I do?

If your buttercream is too thin, try adding more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Make sure your butter was properly softened (not melted) and that your heavy cream is cold. Refrigerating the bowl and beaters for a few minutes can also help it firm up.

Can I make this cake ahead of time?

Yes, absolutely! You can bake the cake layers a day in advance and store them wrapped tightly at room temperature. The frosting can also be made ahead and stored in an airtight container in the refrigerator; you may need to re-whip it with a splash of milk or cream before frosting the cake. Assemble the cake the day you plan to serve it for the best freshness, or up to a day in advance if refrigerating.