Four Layer Strawberry Cake

todayimight.com | Four Layer Strawberry Cake End Result

I love berry season!  This Four Layer Strawberry Cake is a great way to take advantage of strawberries when they are at the peak of perfection!

First, I recommend preparing the strawberries for the recipe.  You will need 2 pounds of strawberries in total. Thoroughly wash, stem and core the strawberries – setting aside one untouched strawberry for decoration. Cut up 1 1/2 cups of strawberries and macerate them in a small bowl with 3 teaspoons of sugar for about 15-20 minutes. Take another 3 1/2 cups of strawberries and cut lengthwise into heart-shaped slices. Macerate these  in a separate bowl with 3 teaspoons of sugar per above.

Four Layer Strawberry Cake

Four Layer Strawberry Cake
 
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Ingredients
Cake
  • 2 cups of white granulated sugar
  • 1 cup of butter, softened
  • 4 large eggs
  • 2 teaspoons of vanilla extract
  • 3 cups of all-purpose flour
  • 3½ teaspoons of baking powder
  • 1 cup of milk
  • 1½ cups of strawberries, blended (less 3 tablespoons set aside)
Icing
  • 1 cup of butter, softened
  • 3 cups of confectioner's sugar
  • 1¾ teaspoons of vanilla extract
  • ¼ teaspoon almond extract
  • Pinch of salt
  • 3 tablespoons blended strawberries (from above)
  • 1 tablespoon strawberry jam
Whipped Cream
  • 1 cup of heavy whipping cream
  • 3 teaspoons of white granulated sugar
Instructions
  1. Take the 1½ cup portion of strawberries and blend until smooth.
  2. In a large bowl combine above 8 cake ingredients and mix until combined.
  3. The batter will have a light pink shade - if you prefer something brighter add a little red food coloring and mix until desired shade achieved.
  4. Divide batter into half and turn into greased 9 inch cake rounds.
  5. Bake at 350° F for 30-35 minutes.
  6. Once baked, turn onto plates and allow to cool completely.
  7. Whip the first 7 icing ingredients together in a large bowl until well combined.
  8. As with the cake, if you prefer a darker shade of pink add red food coloring accordingly.
  9. In a separate bowl, mix the whip cream ingredients together until just forming peaks.
  10. Add whipped cream to icing bowl and gently fold together.
  11. Once cakes are thoroughly cooled, place a large serrated knife on the side of the cake about half way up and gently slice through cake to form two even pieces.
  12. Repeat with the second cake.
  13. Place one layer on your serving plate.
  14. Ice the first layer with a quarter of the icing mixture.
  15. Then spread a third of the 3½ cup portion of strawberries over the frosting.
  16. Place the next layer of cake and repeat the process.
  17. Finally, ice the top of the cake and decorate with the whole strawberry that was set aside earlier.

Preparation

Take the 1 1/2 cup portion of strawberries and blend until smooth. In a large bowl combine above 8 cake ingredients and mix until combined. The batter will have a light pink shade – if you prefer something brighter add a little red food coloring and mix until desired shade achieved. Divide batter into half and turn into greased 9 inch cake rounds. Bake at 350° F for 30-35 minutes.  Once baked, turn onto plates and allow to cool completely.

Tip: Cake Strips that you velcro around your 9 inch rounds while baking help cook the cakes evenly and reduce the chance that the cakes dome.

Whip the first 7 icing ingredients together in a large bowl until well combined. As with the cake, if you prefer a darker shade of pink add red food coloring accordingly. In a separate bowl, mix the whip cream ingredients together until just forming peaks. Add whipped cream to icing bowl and gently fold together.

Once cakes are thoroughly cooled, place a large serrated knife on the side of the cake about half way up and gently slice through cake to form two even pieces. Repeat with the second cake. Place one layer on your serving plate.  Ice the first layer with a quarter of the icing mixture.  Then spread a third of the 3 1/2 cup portion of strawberries over the frosting.  Place the next layer of cake and repeat the process.  Finally, ice the top of the cake and decorate with the whole strawberry that was set aside earlier.  Enjoy!

Servings: 12
Calories Per Serving: 630

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