This Strawberry Layer Cake is the perfect balance of light and fluffy sponge cake, rich cream cheese frosting, and fresh, sweet strawberries. The sponge cake, made with whipped eggs, has an incredibly airy texture that melts in your mouth, while the frosting, made from cream cheese and heavy whipping cream, is velvety smooth and indulgent. Layered with fresh strawberry puree and decorated with whole strawberries, this cake is as delightful to the eyes as it is to the taste buds. It’s the ideal cake for birthdays, holidays, or any special occasion when you want to wow your guests with a beautiful and delicious dessert.
Deliciously Light and Fluffy Strawberry Layer Cake Recipe
18
servings1
hour40
minutes320
kcalIngredients
- For the Cake:
12 large eggs, room temperature (divided)
2 cups granulated sugar (divided)
2 cups all-purpose flour (divided)
- For the Frosting:
1 cup heavy whipping cream
16 oz cream cheese, softened
3/4 cup granulated sugar
- For the Filling and Decoration:
2 lbs fresh strawberries (1 1/2 lbs for filling and 1/2 lb for decoration)
Chocolate chips (optional, for decorating)
Directions
- Baking the Cake Layers
- Preheat the oven to 350°F (175°C). Grease and line the bottom of two 9×13-inch cake pans with parchment paper (do not grease or line the sides of the pan).
- Make the first cake layer: In a large mixing bowl, whisk together 6 eggs and 1 cup sugar on high speed for about 10 minutes, until the mixture triples in volume.
- Sift in 1 cup of flour and gently fold it into the egg mixture with a spatula until fully incorporated. Be careful not to deflate the batter..
- Pour the batter evenly into the prepared pans. Bake for 17-20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- While the first layer bakes, repeat the process for the second cake layer.
- Allow the cakes to cool in the pans for 15 minutes, then run a thin spatula around the edges to loosen the cakes. Let them cool completely to room temperature before removing the parchment paper.
- Strawberry Filling:
- Slice 1 1/2 lbs fresh strawberries into halves or quarters and place them in a food processor. Pulse until you reach a chunky, applesauce-like consistency. Set aside.
- Frosting:
- Beat the cream cheese and sugar together until smooth (about 1 minute).
- Add the heavy whipping cream and beat on high for 2-3 minutes until fluffy.
- Assembly:
- Slice each cooled cake layer in half horizontally. Place the first layer on your serving dish (it’s a large and heavy cake, so assemble it directly on the serving plate).
- Spread 1/3 of the strawberry puree over the first cake layer, then add a thin layer of frosting on top of the strawberry mixture.
- Place the second cake layer on top and repeat the process: spread strawberry puree over the frosting, then spread more frosting on top. Continue alternating layers of cake, strawberry puree, and frosting.
- Frost the top and sides of the cake with the remaining frosting.
- Decoration: Garnish the top of the cake with fresh strawberries and melted chocolate chips if desired.
Notes
- Room Temperature Ingredients:
Ensure that both the eggs and cream cheese are at room temperature before starting the recipe. This will help achieve the perfect texture for both the cake and frosting. - Cake Texture:
Be careful when folding the flour into the egg mixture. You want to maintain the airiness of the batter, so avoid over-mixing. - Fresh Strawberries:
Using fresh strawberries for the filling and decoration is key to bringing out the vibrant, sweet flavor of the cake. Frozen strawberries may release excess moisture, which can affect the texture.
This Deliciously Light and Fluffy Strawberry Layer Cake is a showstopper that will impress everyone at your next celebration. The delicate sponge cake, creamy frosting, and fresh strawberry filling combine to create a dessert that’s light yet indulgent, refreshing yet satisfying. Whether you’re hosting a birthday party or simply treating yourself and loved ones to a delicious dessert, this cake is sure to be a favorite!
