If you’ve been searching for the best Triple Layer Strawberry Cake Recipe, you’re in the right place. This show-stopping dessert combines tender, moist cake layers with a luscious strawberry frosting and a dazzling fresh fruit garnish. Perfect for birthdays, spring celebrations, or any special gathering, this strawberry layer cake with frosting brings bakery-quality results right into your home kitchen. In this article, we’ll explore not only the step-by-step process but also professional tips, serving ideas, and variations so you can confidently create this irresistible dessert.
Why You’ll Love This Triple Layer Strawberry Cake Recipe
- 🍓 Unforgettable Flavor – Sweet, tangy strawberries shine in every bite.
- 🎂 Stunning Presentation – Three pink layers create a breathtaking centerpiece.
- ⏱️ Surprisingly Easy – Straightforward steps suitable for beginners.
- 💵 Budget-Friendly – Made with pantry staples and fresh strawberries.
- 🧁 Versatile – Adaptable for birthdays, holidays, or casual gatherings.
- 🌱 Customizable – Dairy-free or gluten-free swaps available.
- 💡 Professional Results – Tips ensure bakery-style strawberry cake texture.
Ingredients for Success
Crafting the perfect strawberry celebration cake begins with quality ingredients.
Cake Layers
- 3 cups all-purpose flour – Provides structure. Swap for gluten-free blend if needed.
- 2 cups granulated sugar – Sweetness and tenderness.
- ½ tsp baking powder + ½ tsp baking soda – Balance of lift and browning.
- ¼ tsp salt – Enhances flavors.
- ¾ cup unsalted butter, softened – Creamy richness; use vegan butter for dairy-free.
- 4 large eggs – Bind and add stability.
- 1 cup buttermilk – Moisture and tang. Can substitute with milk + lemon juice.
- 2 tsp vanilla extract – Rounds out flavors.
- 1 tbsp strawberry extract – Amplifies fruity essence.
- Red food coloring (optional) – Achieves vibrant pink hue.
Frosting
- 1 cup unsalted butter, softened – Creamy base.
- 4 cups powdered sugar – Sweet, fluffy structure.
- ¼ cup heavy cream – For silkiness; coconut cream works as vegan alternative.
- 1 tsp vanilla extract
- ½ tsp strawberry extract
- Pink food coloring (optional)
Garnish
- Fresh strawberries – Slice or fan for elegance.
- Edible pearls or sprinkles – Adds sparkle.
Step-by-Step Instructions
1. Prepare the Pans
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line with parchment for easy release.
2. Mix Dry Ingredients
Whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Eggs
Beat butter until creamy. Add eggs one at a time, mixing thoroughly to trap air for lift.
4. Combine Wet Ingredients
Stir in buttermilk, vanilla, and strawberry extract. Add food coloring for a pink tone.
5. Combine Mixtures
Gradually mix dry ingredients into wet until just combined. Avoid over-mixing to prevent a dense texture.
6. Bake
Divide batter evenly among pans. Bake 25–30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
7. Make the Frosting
Beat butter until creamy. Add powdered sugar gradually, alternating with heavy cream. Incorporate vanilla and strawberry extracts. Whip until light and fluffy.
8. Assemble the Cake
Place the first cake layer on a serving plate. Spread frosting evenly. Repeat with remaining layers. Frost the outside, smoothing with a spatula. Garnish with strawberries and pearls.
Pro Tips & Expert Guidance
How do I keep my Triple Layer Strawberry Cake Recipe moist?
Use buttermilk and don’t over-mix the batter. Cooling cakes fully before frosting prevents soggy layers.
Can I use fresh strawberries in the batter?
Yes! Chop finely and fold in, but reduce buttermilk slightly to maintain balance.
How do I get bakery-style straight cake layers?
Level each cake with a serrated knife before stacking. Use a turntable for even frosting.
Best Ways to Serve
This fresh strawberry layer cake pairs beautifully with:
- A dollop of whipped cream.
- A drizzle of strawberry coulis.
- Paired with Peach Watermelon Salad or Raspberry Lemon Cake for fruity dessert spreads.
- As a birthday cake centerpiece with candles.
Nutrition (per serving, based on 12 slices)
- Calories: 480
- Carbs: 60g
- Fat: 24g
- Protein: 5g
- Sugar: 42g
- Sodium: 180mg
Storage & Leftovers
- Room Temp: Up to 2 days in airtight container.
- Refrigerator: 4–5 days, covered to prevent drying.
- Freezer: Wrap slices tightly; freeze for up to 2 months. Thaw in fridge overnight.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, bake layers one day in advance and frost the day of serving.
What’s the best substitute for strawberry extract?
Pureed freeze-dried strawberries mixed into batter and frosting.
Can this cake be made gluten-free?
Yes, use a cup-for-cup gluten-free blend. Check baking times.
Is this cake suitable for kids’ parties?
Absolutely! Reduce sugar slightly for younger palates.
Can I reduce the frosting sweetness?
Whip in cream cheese for a tangy balance.
Delicious Variations
- Chocolate Strawberry Cake – Add ½ cup cocoa powder to dry ingredients.
- Strawberry Cream Cheese Frosting – Swap buttercream for tangy cream cheese frosting.
- Vegan Strawberry Cake – Use plant milk + vinegar, vegan butter, and egg replacers.
- Strawberry Shortcake-Style – Layer with whipped cream and sliced strawberries.
Conclusion & Call to Action
This Triple Layer Strawberry Cake Recipe is more than just a dessert – it’s an edible centerpiece that brings joy, nostalgia, and a burst of fruity flavor. With simple steps, professional tips, and endless customization, you can recreate bakery-style results at home. Whether you’re baking for a party or just to treat yourself, this cake guarantees smiles all around
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Triple Layer Strawberry Cake Recipe – A Stunning Dessert You’ll Love
Description
This Triple Layer Strawberry Cake is more than just a dessert; it’s a vibrant centerpiece perfect for any festive occasion. Combining the rich, buttery texture of classic cake layers with the sweet zest of strawberry, each bite offers a luxurious taste experience. Whether you’re celebrating a birthday, an anniversary, or just treating yourself, this cake promises to deliver unforgettable flavors and a delightful presentation.
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon strawberry extract
- Red food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter until creamy. Add eggs, one at a time, mixing well after each addition. Stir in buttermilk, vanilla, and strawberry extract. Add food coloring, if desired, to reach the desired pink color.
- Gradually add the dry ingredients to the wet, mixing until just combined. Divide batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and strawberry extract. Add food coloring, if desired. Beat until light and fluffy.
- Assemble the cake by placing one layer on a serving plate, spreading frosting over it, and repeating with the remaining layers. Frost the outside of the cake. Decorate with fresh strawberries and edible pearls or sprinkles.
Notes
Enjoying this cake at its best involves
Storage: Keep the cake refrigerated. It stays fresh for up to 5 days.
- Serving Suggestions: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the strawberry flavor.
- Substitutions: For a healthier variant, use whole wheat flour and reduce the sugar amount by substituting part of it with honey or maple syrup.