Strawberry Layer Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa.
• In a mixing bowl, combine the flour, granulated sugar and salt.
• In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
• Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely on racks.
• For the filling: Halve the strawberries, and then combine them in a bowl with the granulated sugar and vanilla. Mix them all together. Leave them to macerate for 15 minutes, and then drain off the excess liquid.
• Whip together the powdered sugar and cream and set aside.
• Spread the top of each cake with hazelnut chocolate spread, some whipped cream and strawberries and layer the cakes. Don't assemble more than an hour before serving.

Steps:

• Set oven to 350 degrees.
• Grease two 9-inch round cake pans.
• In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
• Transfer the batter to prepare cake pans.
• Bake for about 18-22 minutes, or until cakes test done.
• Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
• Cool completely on wire racks.
• Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
• Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
• Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
• Garnish with whole strawberries on top of desired.

Steps:

• Preheat the oven to 350 degrees F. Grease and lightly flour three 8-inch round cake pans. Set them aside. To make the cake, combine the cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and the half package of strawberries to this mixture. Mix well. Divide the batter evenly into the prepared pans.
• Bake for 25-30 minutes or until a toothpick inserted into the middle of each layer comes out clean and the layers pull away from the sides of the pans. Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
• To make the frosting, in a bowl, combine the remaining strawberries and the reserved juice with the confectioners' sugar and the butter. Beat with a mixer (or mash by hand) until smooth and well blended. Transfer the cake layers, one at a time, onto a serving platter. Frost between each layer, on top of the cake and around the sides with frosting.

Steps:

• Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
• Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
• In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
• Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
• Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
• Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

Steps:

• MAKE THE CAKE:.
• Grease three 8 inch round cake pans and preheat oven to 350 degrees.
• Beat the butter and sugar until light and fluffy about 5 minutes.
• Add sour cream and mix until well combined.
• Add eggs in two batches and mix until well combined each time.
• Combine dry ingredients in separate bowl.
• Add in half of the dry ingredients and mix until well combined. Do not overmix.
• Add in strawberry puree and strawberry extract and mix until well combined. Do not overmix.
• Add in the other half of the dry ingredients and mix until well combined. Do not overmix.
• Optional: Add drops of pink food coloring to batter until you reach the desired color.
• Divide batter into the three greased cake pans and bake for 25-30 minutes until toothpick comes out clean.
• Cool 10 minutes on rack and remove from pans and cool completely on rack.
• MAKE THE FROSTING:.
• Beat the sugar and shortening together until smooth.
• Add 6 cups of powdered sugar 2 cups at a time and mix until smooth.
• Add strawberry puree and extract and mix well.
• Add other 6 cups of powdered sugar 2 cups at a time and mix until smooth.
• Add pink coloring until desired color is reached.
• ASSEMBLE THE CAKE:.
• Spread 2 T of strawberry jam on the top of 2 of the cake layers (these will be the bottom 2 layers of the cake.
• Spread 1 cup of strawberry frosting on top of one of those layers.
• Put the other layer, with strawberry preserves on it, on top of that layer and spread that one with 1 cup of strawberry frosting.
• Place the last layer (no strawberry preserves on this one) on the very top and spread with 1 cup of strawberry frosting.
• Use the remaining frosting (and there will be a lot) to frost the sides and top of the cake and decorations.
• I suggest you crumb coat the cake and put it in the freezer for 15 minutes and then frost the cake so the sides and top are smooth or any other way you desire. Decorate with shells or flowers or dots by using piping tips.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper.
• Beat cake mix, water, eggs, and oil in a bowl with an electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into one of the prepared pans. Mix 1/2 of the strawberry-flavored gelatin and 2 teaspoons strawberry extract into the remaining batter. Divide between the remaining 2 pans.
• Bake cakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; let cool completely.
• Set aside 9 to 12 whole strawberries for decoration. Chop remaining strawberries and pat dry with a paper towel.
• Beat cream cheese with the remaining strawberry-flavored gelatin. Add remaining 2 teaspoons strawberry extract and confectioners' sugar; beat until filling is smooth. Fold in chopped strawberries.
• Place 1 pink layer on a cake plate. Cover with 1/2 of the strawberry filling. Add the plain cake layer. Cover with remaining strawberry filling and position second pink layer on top.
• Make frosting by beating heavy cream, confectioners' sugar, and vanilla extract together until dense enough to spread. Spread frosting over the top and sides of the cake. Place a piece of parchment paper on top of the cake. Run spatula over the paper to smooth the top. Peel off the paper.
• Pipe 9 to 12 swirls of frosting around the rim of the cake; place whole strawberries on top.

Steps:

• Preheat the oven to 350°F (180°C). Grease the base and sides of three deep, round 6-inch (15-cm) cake pans and line the bottoms with parchment paper.
• To make the cake, sift together the flour and baking powder in a large bowl, and set aside. Mix the milk and elderflower cordial in a small bowl and set aside. Using a stand mixer or electric whisk, beat the butter, sugar and lemon zest for 5 minutes, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture looks like it's starting to curdle, add 1 tablespoon (8 g) of the flour mixture. Turn the mixer speed to low and add half of the flour mixture followed by the milk and elderflower. Stir in the remaining flour and divide the batter equally into the prepared cake pans. Bake the cakes for 35 to 37 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. Once cool, wrap them tightly in plastic wrap and place in the fridge to firm up.
• To make the purée, preheat the oven to 375°F (190°C). Slice the stems off the strawberries, cut them in half and put them into a baking dish. Toss the fruit with the sugar and vanilla. Roast the strawberries in the oven for 30 to 40 minutes, stirring once halfway. The strawberries are done once they are soft and fragrant and the juices have turned into a syrup. Leave the strawberries to cool completely before transferring them to a food processor or blender and pulsing until smooth. Store in an airtight container in the fridge until you're ready to use it.
• To make the buttercream, add the egg whites and sugar to the bowl of a stand mixer or a heatproof bowl. Make sure there are no traces of grease in the bowl as this will stop the meringue from whipping up. Place the bowl over a saucepan of simmering water, making sure that the base doesn't touch the water. Whisk the eggs and sugar constantly until the mixture reaches a temperature of about 150°F (65°C). If you don't have a thermometer, rub a little of the mixture in between your fingers. The eggs should be hot to the touch with all the sugar dissolved.
• Remove the bowl from the heat and start whisking the egg whites on high speed in a stand mixer fitted with the whisk attachment or with an electric whisk. Beat until the whites are thick and have doubled in volume. Once the bowl is cool to the touch and with the mixer still running, add the butter a piece at a time. The meringue will deflate and will start to look a little runny or curdled. Don't panic-this is normal. Continue beating until you have added in all of the butter and the mixture is smooth and glossy. If after 10 minutes, your meringue buttercream is still soupy, chill it in the fridge for 20 minutes and then beat again. Add about 1/2 cup (125 g) of the strawberry puree and beat the buttercream for 2 minutes, or until smooth. Leave the buttercream at room temperature until you are ready to assemble.
• Unwrap the cakes from the fridge and if any of them are domed, level them with a serrated knife or a cake leveler. All the layers need to be completely flat to ensure you don't end up with a wonky cake. Brush each cake layer with 2 tablespoons (30 ml) of elderflower cordial. Place one layer of cake on a cake board and put this board on a turntable, if using. If your buttercream has firmed up, whip it up again in the mixer until smooth. Add a scoop of buttercream and spread it out evenly with an offset spatula, pushing the buttercream right to the edge (it's fine if it spills over). Place the next layer on top of the first, but this time add about 1 tablespoon (8 g) of strawberry purée on top of the buttercream layer, leaving about 1 inch (2.5 cm) clear around the edge. Place the last layer topside down to give you a perfectly flat top.
• Frost the top and sides of the cake with a thin layer of buttercream. Smooth the edges as much as you can with a bench scraper or palette knife. This is the crumb coat layer that will trap any stray crumbs and act as a base for the next layer. Place the cake in the fridge for 20 minutes to firm up before adding another layer of buttercream on the top and sides. Fill a piping bag fitted with an open star nozzle (I've used Wilton 8B) with any remaining buttercream and pipe swirls across the edge to make a wreath. Top the cake with fresh strawberries, a drizzle of any leftover puree and fresh elderflower (if in season).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Combine flour, baking powder, baking soda, and salt in a bowl.
• Combine milk, vinegar, and vanilla extract in another bowl.
• Beat sugar and lard together in a mixing bowl using an electric mixer until creamy. Add eggs and beat to combine. Beat in flour mixture alternately with milk mixture and strawberry puree, making 3 dry and 2 wet additions. Beat for 1 minute. Pour evenly into the prepared pans.
• Drop cake pans 2 to 3 times on the countertop to break any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the centers of the cakes comes out clean, 30 to 40 minutes. Remove from the oven and let cool on wire racks for 10 minutes. Turn cakes out onto the rack to cool completely, 15 to 30 minutes more.
• Ice cooled cake using vanilla frosting between the layers and on the top and sides.

Steps:

• Make the cake: Preheat oven to 350 degrees, with rack in center position. Butter two 9-inch round cake pans (2 inches deep); line with parchment cut to fit. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and 1 teaspoon salt.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, scraping down sides of bowl as needed, about 2 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
• Divide batter between pans. Bake, rotating halfway through, until tops spring back when gently touched and a cake tester inserted into centers comes out clean, about 40 minutes. Transfer to wire racks, and let cool in pans for 20 minutes.
• Run a knife around edge of cakes, and invert onto racks; remove parchment, and let cool completely.
• Make the filling: Combine strawberries with granulated sugar, lemon juice, and 1/4 teaspoon salt. Let stand, stirring occasionally, for 30 minutes. Strain, reserving syrup.
• Whisk cream with confectioners' sugar until medium peaks form.
• Trim cake tops. Slice cakes in half horizontally. Generously brush 1 cake layer with some reserved syrup, and spread on one-third of the jam. Top with one-third of the filling, then one-third of the whipped cream. Repeat with 2 more cake layers. Top with remaining cake layer, bottom side up. Refrigerate for at least 1 hour or up to 2 hours. Dust cake with confectioners' sugar just before serving.

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.