Strawberry Layer Cake with Balsamic Glaze and Whipped Cream Frosting Recipe

Introduction

This strawberry cake is a delightful combination of moist, tender layers filled with fresh strawberries and light whipped cream. Perfect for spring or summer gatherings, it balances sweet and tangy flavors in every bite.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter (at room temperature)
• 1 1/2 cups sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1/4 cup oil (vegetable, canola, or light olive oil)
• 1/4 cup sour cream (regular, full fat)
• 1 cup whole milk (or 2%, avoid lower fat)
• 2 pints fresh ripe strawberries
• 1 tablespoon balsamic glaze (optional)
• 2 tablespoons sugar
• 2 cups heavy whipping cream
• 3/4 cup powdered sugar (divided)
• 1 teaspoon vanilla extract
• 4 ounces cream cheese (regular, full fat)
• 1/4 cup diced strawberries with glaze (from the recipe)

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare three 8-inch cake pans by lightly greasing the sides, dusting with flour, and lining the bottoms with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In the bowl of an electric mixer, beat the butter until smooth. Gradually add the sugar while mixing and continue beating until light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well for 10-20 seconds after each to incorporate air.
5. Step 5: Mix in the vanilla extract and oil until well combined, then blend in the sour cream.
6. Step 6: Reduce mixer speed to low. Add half the milk and half the flour mixture, then the remaining milk and flour, mixing just until combined. Scrape the bowl sides and stir a couple of times by hand to ensure even mixing.
7. Step 7: Divide the batter evenly among the prepared pans and smooth the tops.
8. Step 8: Bake for 22-30 minutes until the cakes have a slight dome and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Let the cakes cool in their pans for 5-10 minutes, then carefully remove and transfer to a wire rack. Leave the parchment on the bottom. When mostly cool, wrap them tightly in plastic wrap and freeze to keep moist and firm for assembly.
10. Step 10: Dice the strawberries and place them in a large bowl. Reserve a few whole berries for garnish if desired.
11. Step 11: Drizzle the balsamic glaze over the diced strawberries, sprinkle with sugar, and gently stir to coat evenly.

Tips & Variations

• Use full-fat milk and sour cream for the best tenderness and moisture in the cake.
• Freezing the cakes after cooling helps with clean layering and keeps the cakes moist.
• For a non-balsamic option, simply toss strawberries with a little sugar and lemon juice.
• Add a splash of strawberry liqueur or extract in the cream for extra flavor.

Storage

Store the assembled cake in the refrigerator, covered with a cake dome or plastic wrap, for up to 3 days. If frozen, thaw in the refrigerator overnight before serving. To refresh the whipped cream topping, gently re-whip if it separates slightly upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are preferred for texture and flavor, but if using frozen, thaw them completely and drain excess liquid before adding sugar and glazing to prevent a soggy cake.

How do I ensure the cake layers bake evenly?

Make sure to prepare pans properly with grease and flour, use room temperature ingredients, and avoid overmixing the batter. Baking at 350°F and checking with a toothpick helps ensure even baking.

Strawberry Layer Cake with Balsamic Glaze and Whipped Cream Frosting Recipe

Print Recipe

★★★★★

4.4 from 76 reviews

This moist and flavorful Strawberry Cake combines a tender, buttery crumb with fresh ripe strawberries and a luscious whipped cream frosting. Perfect for celebrations or any special occasion, this classic dessert features a delicate balance of sweetness and tanginess, enhanced by a hint of balsamic glaze to intensify the strawberry flavor. The cake layers are baked to golden perfection and assembled with a rich cream cheese and whipped cream frosting, making every bite a delightful treat.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter (at room temperature)
• 1 1/2 cups sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1/4 cup oil (vegetable, canola or light olive oil)
• 1/4 cup sour cream (regular, full fat)
• 1 cup whole milk (or 2%)
• 2 pints fresh (ripe) strawberries

Strawberry Glaze

• 1 tablespoon Sprouts Organic Balsamic Glaze (optional)
• 2 tablespoons sugar

Frosting

• 2 cups heavy whipping cream
• 3/4 cup powdered sugar (divided)
• 1 teaspoon vanilla extract
• 4 ounces cream cheese (regular, full fat)
• 1/4 cup diced strawberries with glaze (from the prepared strawberries above)

Instructions

1. Bake the cake: Preheat the oven to 350°F. Prepare three 8-inch cake pans by lightly greasing and dusting with flour, then line the bottom with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In the bowl of an electric mixer, beat the butter until smooth. Slowly add sugar while continuing to beat until the mixture is light, fluffy, and well combined, ensuring good aeration.
4. Add eggs: Add eggs one at a time, blending each for 10-20 seconds to incorporate air, which helps the cake rise nicely.
5. Add vanilla and oil: Blend in vanilla extract and oil until well combined.
6. Incorporate sour cream: Blend in the sour cream to add moisture and tenderness to the batter.
7. Combine wet and dry ingredients: Reduce mixer speed to low and alternately add half the milk and half the flour mixture, then the remaining milk and flour. Mix just until combined, avoiding overmixing. Scrape down the sides of the bowl and stir gently by hand to ensure even blending.
8. Divide batter and bake: Evenly divide the batter into the prepared pans and bake for 22-30 minutes, until cakes have a slight dome and a toothpick inserted in the center comes out clean or with moist crumbs but no wet batter.
9. Cool the cakes: Let cakes cool in pans for 5-10 minutes, then remove and cool on racks with parchment on the bottoms. Once mostly cooled, wrap cakes well in plastic wrap and freeze for easier handling during assembly and to keep moist.
10. Prepare strawberries: Dice the fresh strawberries and place in a large bowl. Reserve a few whole berries for garnish if desired.
11. Add glaze and sugar: Drizzle balsamic glaze over the diced strawberries and sprinkle with sugar. Stir gently to coat evenly and macerate the berries.
12. Prepare frosting (not fully detailed here but implied): Whip heavy cream with powdered sugar and vanilla extract, beat cream cheese with remaining powdered sugar until smooth, then fold together. Incorporate 1/4 cup diced glazed strawberries into the frosting for added texture and flavor.

Notes

• Ensure butter is at room temperature for easy creaming and better texture.
• Do not skimp on creaming butter and sugar as it incorporates air needed for a light cake.
• Careful not to overmix the batter after adding dry ingredients to avoid a dense cake.
• Freezing the cake layers before assembling makes them easier to handle and prevents crumbling.
• Use fresh, ripe strawberries for the best flavor and juiciness.
• Balsamic glaze is optional but adds a sophisticated depth to strawberry flavor.
• Allow cakes to cool completely before frosting to prevent melting or sliding.
• Whipped cream and cream cheese frosting should be kept chilled and consumed within a day or two for best freshness.

Keywords: strawberry cake, fresh strawberry dessert, whipped cream frosting cake, layered cake, fresh berries cake