12 Delicious Fresh Strawberry Layer Cake Recipes

Delight in the sweet, juicy flavors of summer with our roundup of 12 Delicious Fresh Strawberry Layer Cake Recipes. Whether you’re celebrating a special occasion or simply indulging in the season’s bounty, these cakes promise to dazzle your taste buds and brighten any table. Perfect for home cooks looking to impress, each recipe is a testament to the timeless charm of strawberries paired with fluffy, moist cake. Let’s bake some memories!

Classic Fresh Strawberry Layer Cake with Vanilla Buttercream

Perfect for summer gatherings, this strawberry layer cake is a showstopper. Packed with fresh berries and creamy vanilla buttercream, it’s a slice of heaven.

Ingredients

• For the cake:
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1 1/2 cups fresh strawberries, diced
• For the vanilla buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Fold in diced strawberries.
6. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the buttercream, beat butter on medium speed until creamy. Gradually add powdered sugar, then vanilla and heavy cream, beating until smooth and fluffy.
9. Place one cake layer on a serving plate. Spread with 1/3 of the buttercream. Top with second layer and frost the top and sides with remaining buttercream.
10. Garnish with fresh strawberry slices before serving.

Velvety layers of moist cake and rich buttercream make every bite irresistible. Serve chilled with a drizzle of strawberry sauce for an extra berry kick.

Fresh Strawberry Layer Cake with Cream Cheese Frosting

Elevate your dessert game with this show-stopping Fresh Strawberry Layer Cake, packed with juicy berries and smothered in creamy frosting. Perfect for summer gatherings or when you’re just craving something sweet and fresh.

Ingredients

• For the cake:
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup whole milk
  • 1 1/2 cups fresh strawberries, diced
• For the frosting:
  • 8 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup fresh strawberries, pureed

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Beat butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl occasionally for even mixing.
4. Add eggs one at a time, then vanilla, beating well after each addition.
5. Alternately add flour mixture and milk, starting and ending with flour. Fold in diced strawberries.
6. Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean. Tip: Rotate pans halfway for even baking.
7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and strawberry puree. Tip: Chill frosting for 15 minutes for easier spreading.
9. Place one cake layer on a plate. Spread with frosting. Top with second layer and frost the top and sides.

Serve this cake chilled for a refreshing treat. The layers are moist and tender, with bursts of strawberry in every bite. Try garnishing with whole strawberries for an Instagram-worthy finish.

Chocolate Covered Fresh Strawberry Layer Cake

Whip up this show-stopping dessert that’s as easy to make as it is to devour. Chocolate Covered Fresh Strawberry Layer Cake combines juicy strawberries, rich chocolate, and fluffy cake for a bite that’s pure magic.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water
• For the frosting:
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
• For the topping:
  • 1 lb fresh strawberries, halved
  • 1 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
4. Gradually stir in boiling water. The batter will be thin; that’s normal.
5. Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. While cakes cool, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks for the frosting.
8. Once cakes are cool, spread a layer of frosting on top of one cake. Arrange half of the strawberry halves over the frosting.
9. Place the second cake on top. Frost the top and sides of the cake with remaining frosting.
10. Arrange remaining strawberry halves on top of the cake.
11. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
12. Drizzle melted chocolate over the cake. Let set for 10 minutes before serving.

Unleash a masterpiece that’s moist, rich, and bursting with fresh flavors. Serve with a scoop of vanilla ice cream for an extra indulgent twist.

Fresh Strawberry and Banana Layer Cake

Rush to blend summer’s sweetest strawberries and creamy bananas into this dreamy layer cake. It’s a no-fuss, show-stopping dessert that’ll have everyone begging for seconds.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
• For the filling:
  • 1 cup fresh strawberries, sliced
  • 2 bananas, sliced
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for smoother blending.
3. Beat in eggs one at a time, then stir in vanilla.
4. Combine flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture, alternating with milk.
5. Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. While cakes cool, whip heavy cream and powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters for quicker whipping.
8. Place one cake layer on a serving plate. Spread half the whipped cream over it, then arrange half the strawberries and bananas on top.
9. Top with the second cake layer, remaining whipped cream, and the rest of the fruits.

Here’s the deal: each bite is a fluffy, fruity paradise with creamy textures that melt in your mouth. Try serving it with a drizzle of chocolate sauce for an extra decadent twist.

Lemon Fresh Strawberry Layer Cake with Lemon Glaze

Make your taste buds dance with this zesty Lemon Fresh Strawberry Layer Cake, drizzled with a tangy lemon glaze. Perfect for summer gatherings or when you crave a burst of freshness.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For the strawberry filling:
  • 2 cups fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For the lemon glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp milk

Instructions

1. Preheat your 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. Tip: Ensure the butter is at room temperature for smoother blending.
3. Beat in the eggs one at a time, then stir in the lemon zest and juice.
4. Combine the flour, baking powder, baking soda, and salt in another bowl. Gradually add to the creamed mixture, alternating with buttermilk. Tip: Start and end with the dry ingredients to avoid overmixing.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cakes cool, prepare the strawberry filling by mixing strawberries, sugar, and lemon juice in a bowl. Let it sit for 10 minutes to macerate.
7. For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Tip: Adjust the consistency by adding more milk or sugar as needed.
8. Assemble the cake by placing one layer on a plate, spreading the strawberry filling over it, then topping with the second layer. Drizzle the lemon glaze over the top.

Pair this cake with a scoop of vanilla ice cream for a delightful contrast, or enjoy it as is for a pure, lemony bliss. The layers offer a moist crumb, juicy strawberry bursts, and a glossy, sweet-tart finish.

Fresh Strawberry Layer Cake with Whipped Cream Topping

Craving a showstopper dessert? This fresh strawberry layer cake with whipped cream topping is your ticket to sweet, creamy bliss.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
• For the filling:
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
• For the whipped cream topping:
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
5. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. While cakes cool, mix sliced strawberries with sugar in a bowl. Let sit for 15 minutes to macerate.
7. For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
8. Place one cake layer on a serving plate. Spread half the whipped cream over it, then top with half the strawberries.
9. Add the second cake layer. Spread remaining whipped cream and strawberries on top.
10. Chill the cake for at least 1 hour before serving to set the layers.

Unbelievably light and fluffy, this cake pairs the tartness of fresh strawberries with the sweetness of whipped cream. Serve it chilled for a refreshing summer treat, or garnish with mint leaves for an extra pop of color.

Vegan Fresh Strawberry Layer Cake with Coconut Cream

Overflowing with juicy strawberries and fluffy coconut cream, this cake is a summer dream. Grab your spatula—let’s bake magic.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1/3 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
• For the coconut cream:
  • 2 cans full-fat coconut milk, chilled overnight
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
• For the strawberry layer:
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar

Instructions

1. Preheat oven to 350°F. Grease two 8-inch round cake pans.
2. In a large bowl, whisk flour, sugar, baking soda, and salt.
3. Add almond milk, vegetable oil, vinegar, and vanilla to dry ingredients. Mix until smooth.
4. Divide batter evenly between pans. Bake for 25 minutes or until a toothpick comes out clean.
5. Cool cakes in pans for 10 minutes, then transfer to a wire rack.
6. For the coconut cream, scoop solidified coconut cream from cans into a bowl. Discard liquid.
7. Beat coconut cream with powdered sugar and vanilla until fluffy.
8. In a small bowl, toss strawberries with sugar. Let sit for 10 minutes.
9. Place one cake layer on a plate. Spread half the coconut cream, then half the strawberries.
10. Top with second cake layer. Repeat with remaining cream and strawberries.
11. Chill for 1 hour before serving.

Yield a slice to reveal layers of moist cake, creamy coconut, and sweet strawberries. Serve with extra berries for a pop of color.

Fresh Strawberry Layer Cake with Almond Flour

Vibrant and utterly irresistible, this Fresh Strawberry Layer Cake with Almond Flour is your next showstopper. Packed with juicy strawberries and a nutty almond base, it’s a dreamy dessert that’s as easy to make as it is to devour.

Ingredients

• For the cake:
  • 2 cups almond flour
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
• For the filling:
  • 2 cups fresh strawberries, sliced
  • 1 tbsp lemon juice
  • 1/4 cup honey
• For the frosting:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease two 6-inch cake pans.
2. In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
3. Add eggs, melted coconut oil, and vanilla extract to the dry ingredients. Mix until smooth. Tip: Don’t overmix to keep the cake fluffy.
4. Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick comes out clean.
5. While the cakes cool, mix strawberries, lemon juice, and honey in a bowl. Let sit for 10 minutes to macerate. Tip: The longer they sit, the juicier they’ll be.
6. Whip heavy cream, powdered sugar, and vanilla extract to stiff peaks for the frosting. Tip: Chill your bowl and beaters for faster whipping.
7. Place one cake layer on a plate, top with half the strawberry filling, then spread a layer of frosting.
8. Repeat with the second layer, remaining strawberries, and frost the top and sides of the cake.

Unbelievably moist and fragrant, this cake pairs almond’s richness with strawberries’ bright acidity. Serve it chilled for a refreshing summer treat, or garnish with extra berries for a pop of color.

Gluten-Free Fresh Strawberry Layer Cake

Dive into summer with this gluten-free fresh strawberry layer cake that’s as vibrant as it is delicious. Perfect for any occasion, this cake combines juicy strawberries with a light, fluffy texture that’ll have everyone asking for seconds.

Ingredients

• For the cake: 2 cups gluten-free flour blend, 1 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup unsalted butter (softened), 2 large eggs, 1 tsp vanilla extract, 1 cup buttermilk
• For the strawberry filling: 2 cups fresh strawberries (diced), 1/4 cup sugar, 1 tbsp lemon juice
• For the frosting: 1 1/2 cups heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Beat on medium speed until smooth, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is well mixed.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cakes cool, prepare the strawberry filling. In a saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until the strawberries soften and the mixture thickens. Tip: Let the filling cool completely to prevent the frosting from melting.
6. For the frosting, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3 minutes. Tip: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping to ensure the cream whips up nicely.
7. To assemble, place one cake layer on a serving plate. Spread half of the strawberry filling over it, then top with a layer of frosting. Repeat with the second cake layer, remaining filling, and frosting.

Outrageously moist and bursting with fresh strawberry flavor, this cake is a showstopper. Serve it chilled for a refreshing summer dessert, or garnish with extra strawberries for an Instagram-worthy finish.

Fresh Strawberry Layer Cake with White Chocolate Ganache

Here’s how to whip up a show-stopping dessert that’s as Instagrammable as it is delicious. Hit the kitchen and let’s get layering!

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
• For the filling:
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar
• For the ganache:
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
3. Combine flour, baking powder, and salt in another bowl. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
4. Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While cakes cool, macerate strawberries with sugar in a bowl. Let sit for 20 minutes to draw out juices.
6. For the ganache, heat heavy cream until just boiling. Pour over white chocolate chips, let sit for 2 minutes, then whisk until smooth.
7. Place one cake layer on a serving plate. Top with half the strawberries and a drizzle of ganache. Repeat with the second layer.
8. Pour remaining ganache over the top, allowing it to drip down the sides. Garnish with fresh strawberries.

Slice into this beauty to reveal layers of moist cake, juicy strawberries, and creamy ganache. Serve chilled for a refreshing summer treat that’s sure to impress.

Fresh Strawberry Layer Cake with Raspberry Filling

Overwhelm your taste buds with this **Fresh Strawberry Layer Cake with Raspberry Filling**—moist, fruity, and downright irresistible. Perfect for summer gatherings or when you just need a slice of happiness.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh strawberries, diced
• For the raspberry filling:
  • 1 1/2 cups fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For the frosting:
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your 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. Tip: Ensure the butter is at room temperature for smoother mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine the flour, baking powder, and salt; gradually add to the creamed mixture, alternating with milk. Fold in the diced strawberries.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cakes from sinking.
6. While the cakes cool, make the raspberry filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens, about 10 minutes. Strain to remove seeds if desired.
7. For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Place one cake layer on a serving plate. Spread the raspberry filling evenly, then top with the second layer. Frost the top and sides with the whipped cream. Tip: Chill the cake for an hour before serving for easier slicing.

Kick back and savor the layers of fluffy cake, tangy raspberry, and creamy frosting. Serve chilled with a side of fresh berries for an extra pop of color and flavor.

Fresh Strawberry Layer Cake with Mascarpone Frosting

Get ready to dazzle your taste buds with this show-stopping dessert that’s as easy to make as it is to devour. Fresh strawberries and creamy mascarpone frosting come together in a cake that’s pure bliss.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
• For the frosting:
  • 1 1/2 cups mascarpone cheese
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
• For the filling:
  • 2 cups fresh strawberries, sliced

Instructions

1. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother mixing.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Combine the flour, baking powder, and salt; add to the creamed mixture alternately with the buttermilk. Tip: Start and end with the dry ingredients for the best texture.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
7. For the frosting, beat the mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form. Tip: Chill your mixing bowl and beaters for quicker, fluffier results.
8. Place one cake layer on a serving plate; spread with half of the frosting and top with sliced strawberries.
9. Add the second cake layer and frost the top and sides with the remaining frosting.
10. Refrigerate for at least 1 hour before serving to let the flavors meld.

Rich layers of moist cake, fresh strawberries, and velvety mascarpone frosting create a dessert that’s irresistibly light yet decadent. Serve with a drizzle of strawberry sauce for an extra pop of flavor.

Conclusion

Brimming with inspiration, our roundup of 12 Delicious Fresh Strawberry Layer Cake Recipes offers something sweet for every baker. Whether you’re craving classic flavors or innovative twists, these cakes are sure to delight. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this article helpful, don’t forget to share the berry goodness on Pinterest. Happy baking!