Easy Double Strawberry Layer Cake

Indulge in the sweet, summery delight of this Easy Double Strawberry Layer Cake, a showstopping dessert that’s bursting with strawberry flavor in every bite. Featuring a tender and moist cake infused with fresh strawberry puree, this recipe is layered with a fluffy strawberry frosting made extra vibrant with ground freeze-dried strawberries. Topped with fresh, juicy strawberry slices, every forkful delivers a luscious, berry-rich experience. Perfect for celebrations or casual gatherings, this cake is as simple to make as it is beautiful, requiring just 30 minutes of prep and minimal fuss. Whether you're a seasoned baker or a beginner, this dessert is guaranteed to impress with its fresh homemade charm and vibrant presentation.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter, softened
• 1.75 cups Granulated sugar
• 4 large Eggs
• 2 teaspoons Vanilla extract
• 1 cup Milk
• 1.25 cups Strawberry puree (fresh or frozen, blended)
• 4 cups Powdered sugar
• 0.5 cup Freeze-dried strawberries, ground into powder
• 1.5 cups Fresh strawberries, sliced

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Reduce the mixer speed to low and alternately add the dry flour mixture and milk, beginning and ending with the flour mixture. Mix just until combined—do not overmix.

Step 6

Fold in 1 cup of strawberry puree gently with a rubber spatula until fully incorporated into the batter.

Step 7

Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops.

Step 8

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 10

To make the frosting, beat the remaining 1/2 cup of strawberry puree with the powdered sugar, ground freeze-dried strawberries, and softened butter. Beat until smooth and fluffy, adding 1-2 tablespoons of milk if needed to reach your desired consistency.

Step 11

Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread an even layer of frosting over the top and add a generous layer of fresh strawberry slices.

Step 12

Stack the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Step 13

Decorate the top with additional fresh strawberry slices, if desired.

Step 14

Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set slightly. Serve and enjoy!

Nutrition Facts

Serving size	2480.1 grams (2480.1g)

Amount per serving	% Daily Value*
Calories	7074

Total Fat 221.70g	284%
Saturated Fat 131.20g	656%
Polyunsaturated Fat 0.20g
Cholesterol 1283mg	428%
Sodium 2742mg	119%
Total Carbohydrate 1234.80g	449%
Dietary Fiber 28.60g	102%
Total Sugars 935.90g
Protein 78.90g	158%

Vitamin D 271IU	1357%
Calcium 647mg	50%
Iron 22mg	122%
Potassium 3729mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.5%

Protein: 4.4%

Carbs: 68.1%