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