Strawberry Layer Cake with Strawberry Cream Cheese Buttercream

Hi my friends! Long time no hear from this baker girl!! It’s been way too busy of a month with so much going on around here, so my apologies regarding my tardiness in getting this post out to you!! I actually made this cake several weeks ago for my sister’s birthday, and after I posted a photo of it on social media, everyone wanted the recipe. It just took me a bit of time to get it right again 🙂 I actually had another recipe I was going to post a few days ago, but after two days in the kitchen, and way too many attempts, the cookies just didn’t come out correctly. That is the downside of being a recipe developer. Sometimes, you just have to throw away a lot of hard work.

Last month my husband and I decided to celebrate our 7th anniversary a bit early and head to Washington, D.C. and see the cherry blossoms. I was in absolute heaven!!! We stayed at a gorgeous hotel right in the center of town and walked everywhere because the weather was so perfect. I’m going to do a blog post about our trip even though we forgot the good camera…can you believe that? We were both just so excited to get away that we got to the airport and realized what we had done. Regardless of that minor issue, we had the time of our lives and the photos came out great with my new iPhone. More on that later….

So, this cake is a real masterpiece. The subtle pink color is all from the strawberries…no food coloring here!! I made a luscious strawberry cream cheese buttercream which is so perfect on this cake. It makes a big, heavy cake, which feeds a lot of people, so have some fun with it. You’ll need 3, 8 inch cake pans for this recipe, so you may need to invest in an extra cake pan, but it’s so worth it. I love big, tall, layer cakes, and this one won’t disappoint!! Let me know how you love it!!! xoxo


Strawberry Layer Cake with Strawberry Cream Cheese Buttercream

Makes: 1, 3 layer, 8 inch cake Prep time: 45 minutes Bake time: 18 to 20 minutes



3 cups all purpose flour

1 and 1/2 teaspoons baking soda

3/4 teaspoon salt

3/4 cup unsalted butter

1/2 cup canola oil

2 large eggs

1 tablespoon best quality vanilla extract

2 cups Dixie Crystals Granulated Sugar 

2 cups fresh strawberry puree, ( I bought 2 pounds total for this recipe)

Strawberry Buttercream

1 cup unsalted butter, softened

16 ounces cream cheese at room temperature

3 pounds Dixie Crystals Confectioners Sugar

2/3 cup fresh strawberry puree


Preheat your oven to 325 degrees.  Butter and flour 3, 8 inch cake pans. Line each of the bottoms with parchment paper and set aside.

In the bowl of your stand mixer, beat the butter and sugar until light and fluffy.

Add eggs, one at a time and combine well. 

Add in the oil, vanilla and strawberry puree and combine thoroughly. 

In another bowl, whisk together the flour, baking soda and salt.

Slowly add the dry mixture into the wet mixture, being careful not to over mix. 

Divide the batter equally between the 3 pans.

Bake the cake for 10 minutes and rotate the pans so they bake evenly.

Bake for another 7 to 10 minutes or until they are golden brown and spring back in the center.

Cool in the pan for 10 minutes, then remove them to a wire rack.

Place the cakes in the fridge while you prepare the frosting.

In the bowl of your stand mixer, blend the cream cheese and butter together. 

Add in the 2/3 cup of strawberry puree.

Slowly add in the 3 pounds of confectioners sugar.

Blend well until the buttercream is smooth and silky.

Take the cake layers out of the fridge and remove the parchment paper. Place the first layer on a cake turntable if you have one.

Divide the frosting between the layers and create a crumb coat on the outside.

Chill the cake until you are ready to add the final frosting layer. 

Frost the outside of the cake and the sides as well. 

Pipe decorations with the remaining frosting.

Place the cake in the fridge until about 30 minutes before you are ready to slice it.

This cake will stay for a few days in the fridge, but if you are sure you cannot eat the whole thing right away, slice individual slices and wrap and freeze.

I like to wrap each piece with wax paper, then foil so it keeps for a few months in the fridge.

Enjoy xoxo

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