Quick Recipe Version (TL;DR)

Yield: 12 servings (one 3-layer 8-inch cake)
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes (including cooling and assembly)

Quick Ingredients

2 3/4 cups (345 g) all-purpose flour
2 1/2 tsp baking powder, 1/2 tsp fine salt
3/4 cup (170 g) unsalted butter, room temp
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temp
1 cup (240 ml) whole milk + 1/4 cup (60 g) sour cream
2 tsp pure vanilla extract + 2 Tbsp neutral oil
About 2 lb (900 g) fresh strawberries, divided
2 tbsp granulated sugar + 2 tsp lemon juice (for puree)
2 1/2 cups (600 ml) cold heavy cream
8 oz (225 g) cold mascarpone or cream cheese
1 3/4 cups (210 g) powdered sugar, divided
Pinch of salt, extra vanilla for cream and glaze

Do This

1. Heat oven to 350°F (180°C). Grease and line three 8-inch round cake pans with parchment; dust with flour.
2. Cook 1 lb (450 g) strawberries with 2 Tbsp sugar and 2 tsp lemon juice until thick and syrupy; cool completely.
3. Make vanilla cake batter: cream butter and sugar, beat in eggs and vanilla, then alternate flour mixture with milk/sour cream. Fold in oil. Divide into pans and bake 22–26 minutes; cool.
4. Whip mascarpone, 3/4 cup powdered sugar, vanilla, and salt until smooth. Gradually add cold cream and 1/2 cup cooled strawberry puree; whip to stiff peaks.
5. Slice about 2 cups strawberries. Layer cake with strawberry cream and sliced berries between each layer.
6. Make glaze: mix 1 cup powdered sugar with 2–3 Tbsp strawberry puree and a splash of milk to a pourable pink glaze.
7. Spread remaining cream on top and sides, drip glaze over top edge, and decorate with whole or halved strawberries. Chill 30–60 minutes before slicing.

Why You’ll Love This Recipe

Soft, tender vanilla cake layers that stay moist and light without being overly sweet.
Real-strawberry whipped cream that tastes like fresh berries, not artificial flavoring.
Chunks of juicy fresh strawberries in every bite, plus a pretty pink strawberry glaze.
Perfect for spring and summer celebrations, birthdays, showers, or any special occasion.

Grocery List

Produce: Fresh strawberries (about 2 lb / 900 g), 1 small lemon
Dairy: Unsalted butter, whole milk, sour cream, heavy whipping cream, mascarpone cheese (or cream cheese), eggs
Pantry: All-purpose flour, granulated sugar, powdered (confectioners’) sugar, baking powder, fine salt, neutral oil (such as canola or sunflower), pure vanilla extract

Full Ingredients

Vanilla Cake Layers

2 3/4 cups (345 g) all-purpose flour, spooned and leveled
2 1/2 tsp baking powder
1/2 tsp fine sea salt
3/4 cup (170 g) unsalted butter, softened to room temperature
1 3/4 cups (350 g) granulated sugar
4 large eggs, at room temperature
2 tsp pure vanilla extract
1 cup (240 ml) whole milk, at room temperature
1/4 cup (60 g) sour cream, at room temperature
2 Tbsp neutral oil (such as canola, sunflower, or light olive oil)

Concentrated Strawberry Puree

1 lb (450 g) fresh strawberries, hulled and halved
2 Tbsp (25 g) granulated sugar
2 tsp freshly squeezed lemon juice

You will use about 1/2 cup of this puree in the cream and 2–3 Tbsp in the glaze, with a little leftover for brushing the cake layers if you like.

Strawberry Whipped Cream Filling & Frosting

8 oz (225 g) mascarpone cheese, cold (or full-fat brick-style cream cheese)
3/4 cup (90 g) powdered sugar, sifted
1 tsp pure vanilla extract
Pinch of fine salt
2 1/2 cups (600 ml) heavy whipping cream, very cold
1/2 cup (120 ml) cooled concentrated strawberry puree (from above)

Fresh Strawberry Filling & Decoration

About 3 cups (450–500 g) fresh strawberries, divided:
- 2 cups (about 300 g) sliced for layering inside the cake
- 1–1 1/2 cups whole or halved for decorating the top

Pink Strawberry Glaze

1 cup (120 g) powdered sugar, sifted
2–3 Tbsp cooled concentrated strawberry puree (from above)
1–2 tsp milk or cream, as needed to thin
1/4 tsp pure vanilla extract
Small pinch of fine salt

Step-by-Step Instructions

Step 1: Prep the pans, oven, and strawberries

Preheat your oven to 350°F (180°C) with a rack in the center. Grease three 8-inch (20 cm) round cake pans with butter or nonstick spray, line the bottoms with circles of parchment paper, then lightly flour the sides. Tap out any excess flour.

Rinse and hull all your strawberries. Set aside about 1 lb (450 g) for the puree and keep the rest (about 1 lb / 450 g) for slicing and decorating later. Pat them dry with a clean kitchen towel so no extra water dilutes the flavor.

Step 2: Make the concentrated strawberry puree

In a medium saucepan, combine 1 lb (450 g) hulled and halved strawberries, 2 Tbsp granulated sugar, and 2 tsp lemon juice. Place over medium heat and cook, stirring occasionally, until the strawberries release their juices and begin to break down, about 5–7 minutes.

Use a potato masher or the back of a spoon to mash the berries. Continue simmering over medium-low heat, stirring frequently, until the mixture is thick, glossy, and reduced to about 3/4 cup (180 ml). This usually takes 10–15 more minutes. You want a jammy consistency, not watery.

Remove from the heat. For an extra-smooth cream and glaze, press the mixture through a fine-mesh sieve into a bowl, discarding seeds and pulp. Let the puree cool completely to room temperature, then chill in the fridge while you bake the cakes.

Step 3: Mix the vanilla cake batter

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar on medium-high speed until very light and fluffy, about 3–4 minutes. Scrape down the sides of the bowl as needed.

Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla extract. The mixture should be thick and creamy.

In a small bowl or measuring jug, whisk together the milk and sour cream until smooth. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk mixture in two additions (dry–wet–dry–wet–dry). Mix just until combined after each addition; do not overmix.

Finally, pour in the 2 Tbsp neutral oil and gently fold it through the batter with a spatula. This helps keep the cake extra moist. Divide the batter evenly among the three prepared pans (about 450–500 g per pan if you are weighing). Smooth the tops.

Step 4: Bake and cool the cake layers

Place the pans in the preheated oven and bake for 22–26 minutes, or until the cakes are lightly golden, the tops spring back when gently pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool the cakes in their pans on a wire rack for 10–15 minutes. Then run a thin knife around the edges, carefully turn each cake out onto the rack, peel off the parchment, and let cool completely, about 1 hour. Cool layers are essential so the strawberry cream does not melt.

While the cakes cool, slice about 2 cups (300 g) of strawberries for the filling into thin slices. Pat dry with a paper towel to remove any surface moisture that could make the layers slippery.

Step 5: Whip the strawberry cream filling and frosting

For best results, chill your mixing bowl and beaters in the fridge for 10–15 minutes. In the chilled bowl, add the cold mascarpone (or cream cheese), 3/4 cup (90 g) powdered sugar, vanilla, and a pinch of salt. Beat on medium speed until smooth and creamy, about 1 minute. Do not overbeat mascarpone or it can become grainy.

With the mixer on low, slowly pour in the cold heavy cream. Once incorporated, increase the speed to medium-high and whip until the mixture thickens and holds soft peaks.

Add 1/2 cup (120 ml) of the cooled concentrated strawberry puree. Continue whipping until the cream is thick, fluffy, and holds stiff peaks that stand up firmly on the beater. This usually takes only 30–60 seconds more; stop as soon as it is firm to avoid turning it grainy. If it seems too soft to hold the cake layers, chill it for 15–20 minutes to firm up slightly.

Step 6: Assemble and fill the cake

If any cake layers are domed, level them gently with a serrated knife. Place the first layer, cut side up, on your serving plate or cake stand. For extra strawberry flavor and moisture, you can lightly brush the top with a spoonful or two of leftover puree (optional, do not soak it).

Spread a generous layer of strawberry cream (about 3/4–1 cup) over the cake, going right to the edges. Arrange a layer of sliced strawberries over the cream in a single, even layer.

Add the second cake layer on top, again cut side up. Repeat with another layer of cream and sliced strawberries. Place the third layer on top, cut side down for a flat finish.

Use the remaining strawberry cream to frost the top and sides of the cake. You can go for a smooth finish or a rustic, swoopy look. Reserve a small amount of cream if you want to pipe small swirls on top for extra decoration.

Step 7: Make the strawberry glaze and decorate

In a small bowl, whisk together 1 cup (120 g) powdered sugar, 2 Tbsp of the cooled strawberry puree, vanilla, a pinch of salt, and 1–2 tsp milk or cream as needed to reach a thick-but-pourable consistency. The glaze should slowly flow off the spoon in a thick ribbon. Add an extra teaspoon of puree if you want a deeper pink color, adjusting powdered sugar if it becomes too thin.

Chill the frosted cake for 15–20 minutes so the cream firms up slightly; this helps control the glaze drips. Then spoon the glaze onto the center of the cake and gently push it toward the edges so it drips down the sides in pretty streams. You may not need all the glaze; use enough to create a thin, elegant layer.

Top the cake with whole or halved strawberries, arranging them in a ring or in a casual cluster. If you reserved any strawberry cream, pipe small rosettes around the edge and nestle the berries into them. Chill the finished cake for at least 30–60 minutes before slicing to help the layers set.

Pro Tips

Use room temperature ingredients for the cake. Butter, eggs, milk, and sour cream should all be at room temperature so the batter emulsifies properly and bakes up light and even.
Do not skip reducing the strawberries. Cooking the berries down concentrates their flavor and removes excess water, giving you a strongly flavored cream and glaze that are not runny.
Keep everything cold for whipping. Cold heavy cream and chilled mascarpone whip faster and hold their shape better, making the cake more stable, especially if it will sit out for a bit.
Level and chill for clean slices. Flat, fully cooled layers plus a short chill before cutting mean neat, bakery-style slices instead of sliding layers.
Add glaze slowly. Start with thicker glaze; you can always thin it with a few drops of milk or puree, but it is hard to fix a runny glaze once it is too thin.

Variations

Strawberry Buttercream Version: Instead of the whipped cream frosting, make a simple vanilla buttercream (1 cup butter, 3–4 cups powdered sugar, 2–4 Tbsp milk, vanilla) and beat in 1/3–1/2 cup of the cooled strawberry puree for a richer, sweeter, more stable frosting.
Mixed Berry Cream Cake: Replace half of the strawberries in the puree and filling with raspberries or blueberries for a mixed-berry twist and a deeper berry color.
Two-Layer 9-Inch Cake: Bake the batter in two 9-inch (23 cm) pans for 25–30 minutes instead. Increase the cream and sliced strawberries between the two layers for thicker filling and leave the sides semi-naked for a rustic look.

Storage & Make-Ahead

This cake is best enjoyed within 24 hours, when the strawberries are freshest and the cream is at its fluffiest. Store the assembled cake, covered, in the refrigerator for up to 2 days. The cake layers themselves can be baked ahead: once completely cool, wrap them well in plastic and store at room temperature for up to 1 day or freeze for up to 2 months. Thaw frozen layers, still wrapped, at room temperature before assembling.

You can also make the strawberry puree up to 3 days in advance and keep it covered in the refrigerator. Wait to whip the strawberry cream and slice the fresh strawberries until the day you plan to assemble the cake for the best texture.

Nutrition (per serving)

Approximate values for 1 slice (1/12 of the cake): about 520 calories; 28 g fat; 18 g saturated fat; 65 g carbohydrates; 1–2 g fiber; 43 g sugar; 7 g protein; 260 mg sodium. These numbers will vary slightly depending on the exact brands and amounts used.

Strawberry Cream Layer Cake With Fresh Strawberries