Strawberry Vanilla Layer Cake
This Strawberry Vanilla Layer Cake is the perfect balance of light, fluffy vanilla cake, tangy strawberry jam, and a lusciously smooth strawberry buttercream. Freeze-dried berries add an intense, natural strawberry flavor to the frosting without making it too soft, ensuring every bite is bursting with fresh, fruity goodness.
Ingredients
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk room temperature
- ¼ cup sour cream room temperature
For the Raspberry Jam Filling:
- ¾ cup strawberry jam
For the Strawberry Buttercream:
- 1 ½ cups unsalted butter room temperature
- 4 cups powdered sugar
- ½ cup freeze-dried strawberries finely ground into powder
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ tsp baking powder, and ½ tsp salt. Set aside.2 ½ cups all-purpose flour, 2 ½ tsp baking powder, ½ tsp salt
- In a large mixing bowl, beat the 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy (about 2-3 minutes).1 cup unsalted butter, 2 cups granulated sugar
- Add 4 large eggs one at a time, beating well after each addition. Stir in 1 tbsp vanilla extract.4 large eggs, 1 tbsp vanilla extract
- Alternately add the dry ingredients and 1 cup whole milk and ¼ cup sour cream, beginning and ending with dry ingredients. Mix until just combined.1 cup whole milk, ¼ cup sour cream
- Divide the batter evenly between the cake pans and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a food processor, grind the ½ cup freeze-dried strawberries into a fine powder.½ cup freeze-dried strawberries
- In a large bowl, beat the 1 ½ cups unsalted butter until smooth. Gradually add 4 cups powdered sugar, beating until light and fluffy.1 ½ cups unsalted butter, 4 cups powdered sugar
- Mix in the strawberry powder, 1 tsp vanilla extract, and a pinch of salt. Add 2 tbsp heavy cream, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.1 tsp vanilla extract, 2 tbsp heavy cream
- Place the first cake layer on a serving plate. Spread half of the ¾ cup strawberry jam evenly over the top.¾ cup strawberry jam
- Add the second cake layer, spread the remaining jam, then place the third cake layer on top.
- Frost the entire cake with the freeze-dried strawberry buttercream, smoothing it with an offset spatula.
- Garnish with fresh strawberries and food-safe flowers (such as roses).