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Layered Strawberry Cake
Anne Newgent

Layered Strawberry Cake

Discover a dessert that invigorates: our delightful Layered Strawberry Cake. It's a symphony of a light, tender sponge, fresh, juicy strawberries, and a luscious, protein-rich cream. This Layered Strawberry Cake offers pure indulgence without compromise, perfectly blending exquisite flavor with smart nutrition.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups cake flour
  • 1 ¾ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 4 large eggs (room temp)
  • 1 cup whole milk (room temp)
  • 2 tsp vanilla extract
  • 4 cups fresh strawberries (hulled, sliced)
  • ¼ cup granulated sugar (for filling, adjust)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch + 2 tbsp water (for thickening)
  • 16 oz cream cheese (full fat, softened)
  • ½ cup unsalted butter (1 stick, softened)
  • 4 cups powdered sugar (sifted)
  • 1 tsp vanilla extract (for frosting)
  • ½ cup unflavored protein powder (optional)
  • ½ cup fresh strawberries (for garnish)
  • small handful fresh mint leaves (for garnish)

Method
 

  1. Preheat oven to 350°F (175°C). Grease, flour, and line three 8-inch pans with parchment.
  2. Whisk cake flour, sugar, baking powder, and salt; set aside.
  3. Beat softened butter until light. Gradually add sugar, creaming until pale and airy (3-5 min).
  4. Incorporate eggs one at a time, beating well after each. Scrape bowl.
  5. On low speed, add dry ingredients (three additions) alternating with milk (two additions), starting/ending with dry. Mix just until combined; stir in vanilla.
  6. Divide batter evenly among the pans. Bake for 25-30 min, or until skewer comes out clean.
  7. Cool in pans for 10-15 min, then invert onto rack to cool completely.
  8. Combine sliced strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until softened (5-7 min). Stir in cornstarch slurry; cook until thickened (1-2 min). Cool completely.
  9. Beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, beating until fluffy. Beat in vanilla and optional protein powder.
  10. Level cooled cake layers. Spread 1/3 filling on the first layer, then generous frosting.
  11. Repeat with second layer and add the final layer on top.
  12. Use remaining frosting to frost the top and sides. Smooth with an offset spatula.
  13. Decorate with fresh strawberries and mint. Refrigerate for 30 min to set before slicing.

Notes

Measure flour correctly for a tender cake. Ensure room temperature ingredients for best emulsification. Don't overmix the batter. Level cakes for perfect stacking. Refrigerate for optimal serving temperature.