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Strawberry Layer Cake

A delightful dessert with fluffy layers infused with strawberry flavor, creamy frosting, and homemade strawberry preserves that evoke sweet memories and are perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4.25 cups all-purpose flour King Arthur recommended for consistent results.
  • 3.5 tsp baking powder Ensure it's fresh for the best rise.
  • 2 cups sugar
  • 0.75 tsp salt
  • 1 cup butter, softened Unsalted Kerrygold recommended.
  • 0.5 tsp ground cinnamon
  • 4 large eggs Room temperature, about 70°F.
  • 2 cups milk Whole milk recommended for a richer cake.
  • 1/3 cup oil Vegetable or canola works well.
  • 2 tbsp vanilla essence Pure vanilla extract for the best flavor.
  • 1 cup strawberry preserves Homemade or store-bought; fresh homemade preferred.
  • 2 tbsp lemon juice To brighten the flavors.
Frosting Ingredients
  • 4.5 cups powdered sugar Sifted to remove lumps.
  • 8 oz cream cheese Softened to room temperature.
  • 0.5 cup butter, softened Same brand as above for consistency.
  • 1.5 tsp vanilla essence
  • 4 tbsp milk For the frosting.
  • Fresh strawberries for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F and grease and line two 9-inch round cake pans.
  2. Create a Buttermilk Substitute: In a small bowl, mix the milk and lemon juice and let sit for 5-10 minutes.
  3. Bring Ingredients to Room Temperature: Gather all your main ingredients—eggs, cream cheese, and butter should be at room temperature.
  4. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
Baking
  1. Cream Butter and Sugar: In another bowl, beat together 1 cup of butter and 2 cups of sugar until light and fluffy (about 3-5 minutes).
  2. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Then add the vanilla essence and oil.
  3. Combine Everything: Alternate adding the dry mixture and the buttermilk until just combined, starting and ending with dry ingredients.
  4. Bake: Divide the batter between the prepared pans and bake for 30-35 minutes. Check for doneness by inserting a toothpick.
  5. Cool Down: Let the cakes cool for about 10 minutes in the pans before transferring to a wire rack. Cool completely (1-2 hours) before frosting.
Assembling and Frosting
  1. Prepare the Filling: In a bowl, mix 1 cup of strawberry preserves with 2 tablespoons of lemon juice.
  2. Frosting Time: Beat cream cheese and 1/2 cup butter until smooth, then gradually add the sifted powdered sugar, vanilla essence, and milk. Mix until creamy!
  3. Assemble the Cake: Place one layer of cake on a serving plate, spread with frosting, add a layer of the strawberry filling, and top with the second cake layer.
  4. Final Frosting: Frost the top and sides with remaining frosting, and decorate with fresh strawberries.
  5. Chill and Serve: Chill for 5 minutes before slicing into your creation.

Notes

Keep the cake covered in the fridge for up to a week. For longer storage, freeze individual slices in airtight containers.