A vibrant three-layer cake with tender butter cake, fresh strawberry filling, and rich cream cheese frosting. Balanced textures and flavors create a showstopping dessert.
2 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 tsp baking powder
3/4 cup milk
1/2 tsp salt
1 tsp vanilla extract
4 cups fresh strawberries
1 cup granulated sugar (for filling)
2 tbsp lemon juice
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Preheat oven to 350°F. Grease three 8-inch round pans with butter and line with parchment paper.
In a bowl, sift flour, baking powder, and salt.
In a stand mixer, cream butter and 1 1/2 cups sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract.
Alternate adding dry ingredients and milk, mixing until just combined.
Divide batter into prepared pans and bake 22-25 minutes until a toothpick comes out clean.
Cool layers completely on wire racks.
In a food processor, puree strawberries, then add 1 cup sugar and lemon juice. Cook over medium heat until thickened (5-7 minutes), then cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.
Level cake layers. Brush each layer with 1/3 of the strawberry filling, then top with frosting. Stack layers and frost the exterior. Chill 30 minutes before serving.
Prove strawberries until fully ripe for maximum flavor. Use a piping bag for frosting if desired. For gluten-free option, substitute all-purpose flour with certified gluten-free blend.