Vintage Strawberry Layer Cake

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 8
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If you're looking for a dessert that channels old-school charm with a burst of fresh flavor, this Vintage Strawberry Layer Cake is it. Perfect for spring and summer gatherings, this cake is a delightful blend of tender cake layers, fluffy whipped cream, and juicy strawberries.

Ingredients for Vintage Strawberry Layer Cake

All-purpose flour forms the structure of the cake, giving it that classic, tender crumb. Sugar sweetens the batter, while butter adds richness and moisture. We rely on baking powder to give the cake a lift, ensuring it's light and airy. A pinch of salt enhances all the flavors, balancing sweetness. Whole milk adds moisture, creating a smooth batter. A splash of vanilla extract infuses the cake with a warm aroma, and eggs help bind everything together. Fresh strawberries bring a juicy, fruity brightness that makes the cake feel fresh and vibrant. Lastly, heavy cream whipped with powdered sugar tops the cake with a cloud-like layer of sweetness.

Tips & Tricks

  • Ensure your butter is softened for easier creaming. It should be soft enough to press a finger into but not melted.
  • For even layers, weigh the batter as you divide it between pans.
  • Chill your mixing bowl and beaters before whipping the cream; it helps achieve better peaks.
  • Use fresh, ripe strawberries for the best flavor.

Serving Suggestions

This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a spoonful of freshly made strawberry compote. For a touch of elegance, try serving with a glass of sparkling wine or a spritzer made with fresh strawberries.

Frequently Asked Questions

Can I use frozen strawberries?
Fresh strawberries are best for texture and flavor, but you can use frozen in a pinch. Just be sure to thaw and drain them well before using.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge. The cake is best enjoyed within 2-3 days.
Can I make the cake layers ahead of time?
Yes! You can bake the cake layers a day in advance. Wrap them well in plastic wrap and store at room temperature.

Vintage Strawberry Layer Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; this ensures your cake will release easily after baking. In a large bowl, cream the butter and sugar together until they’re light and fluffy. This step is key for a light cake texture. Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with milk. Start and finish with the dry ingredients, mixing gently to keep the batter light. Divide the batter evenly between your prepared pans and smooth the tops.

Bake in the preheated oven for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.

While the cakes cool, whip the heavy cream with powdered sugar until soft peaks form. You’re looking for a texture that holds its shape but is still soft and pillowy. For assembly, place one cake layer on a serving plate, spread with half of the whipped cream, and layer with half of the strawberry slices. Place the second cake layer on top, spread with the remaining whipped cream, and finish with the rest of the strawberries.

Why You'll Love This Recipe

  • Perfect balance of sweet cake and fresh strawberries.
  • Simple ingredients you probably already have at home.
  • Light and fluffy whipped cream instead of heavy frosting.
  • A crowd-pleaser that's as pretty as it is tasty.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
3 large eggs
2 cups fresh strawberries, hulled and sliced
1 1/2 cups heavy cream
1/4 cup powdered sugar

Step-by-step Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, beginning and ending with flour mixture.
5. Divide the batter evenly between the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
8. Whip the heavy cream with powdered sugar until soft peaks form.
9. To assemble, place one cake layer on a serving plate, spread with whipped cream, and layer with half of the strawberry slices.
10. Place the second cake layer on top, spread with remaining whipped cream, and top with remaining strawberries.

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