STRAWBERRY LAYER CAKE

This Strawberry Layer Cake is full of satisfying strawberry flavor! It uses a full cup of strawberry puree for the cake and is covered in strawberry frosting. Strawberry lovers rejoice!

INGREDIENTS

STRAWBERRY CAKE

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (173g) sour cream, room temperature
  • 4 large eggs, room temperature
  • 2 1/2 cups (325g) all purpose flour
  • 4 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) strawberry puree (from 2 cups (280g) chopped strawberries)*
  • 7–9 drops pink food color

STRAWBERRY FROSTING

  • 1 1/2 cups salted butter
  • 1 1/2 cups shortening
  • 12 cups (1380g) powdered sugar
  • 1/2 tsp vanilla
  • 6–7 tbsp strawberry puree, strained (from 2/3 cup (93g) chopped strawberries)
  • 3/4 tsp strawberry extract, optional
  • Pink and burgundy icing color
  • 2–3 tsp water
  • Teal and sky blue icing color

ADDITIONAL

  • Sprinkles, if desired
  • Gum paste, if desired
  • Toothpicks, or thin skewers
  • White pearl dust, if desired

STRAWBERRY LAYER CAKE #cakerecipes

INSTRUCTIONS

TO MAKE THE CAKE:

  1. Grease three 8 inch round cake pans and preheat oven to 350°F (176°C).
  2. Beat the butter and sugar until light and fluffy, about 3-4 minutes. Do not skimp on this step. Cream the butter for the full 3-4 minutes.
  3. Add sour cream and mix until well combined.
  4. Full instructions visit @lifeloveandsugar

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