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Strawberry Layer Cake

Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream.

  • prep: 25 mins
    total time: 4 hours 25 mins
  • servings: 10

Ingredients

For the Cake

  • 2 sticks unsalted butter, room temperature, plus more for pans
  • 3 cups all-purpose flour, plus more for pans
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Coarse salt
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 1/3 cups low-fat buttermilk, room temperature
  • 1 tablespoon pure vanilla extract

For the Filling

  • 2 pounds strawberries, sliced 1/3 inch thick
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • Coarse salt
  • 2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar, plus more for dusting
  • 1 1/2 cups store-bought or homemade Rhubarb Jam or strawberry jam

Directions

  1. Step 1

    Make the cake: Preheat oven to 350 degrees, with rack in center position. Butter two 9-inch round cake pans (2 inches deep); line with parchment cut to fit. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and 1 teaspoon salt.

  2. Step 2

    Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, scraping down sides of bowl as needed, about 2 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.

  3. Step 3

    Divide batter between pans. Bake, rotating halfway through, until tops spring back when gently touched and a cake tester inserted into centers comes out clean, about 40 minutes. Transfer to wire racks, and let cool in pans for 20 minutes.

  4. Step 4

    Run a knife around edge of cakes, and invert onto racks; remove parchment, and let cool completely.

  5. Step 5

    Make the filling: Combine strawberries with granulated sugar, lemon juice, and 1/4 teaspoon salt. Let stand, stirring occasionally, for 30 minutes. Strain, reserving syrup.

  6. Step 6

    Whisk cream with confectioners' sugar until medium peaks form.

  7. Step 7

    Trim cake tops. Slice cakes in half horizontally. Generously brush 1 cake layer with some reserved syrup, and spread on one-third of the jam. Top with one-third of the filling, then one-third of the whipped cream. Repeat with 2 more cake layers. Top with remaining cake layer, bottom side up. Refrigerate for at least 1 hour or up to 2 hours. Dust cake with confectioners' sugar just before serving.

Source
Martha Stewart Living, August 2010

Reviews (3)

  • 29 Sep, 2013

    My family loves anything with strawberries. I hope to make this when strawberries are in season again. Thank you Martha Stewart.

  • 23 Jun, 2013

    This cake it a favorite in my household. I've been searching for that one recipe that everyone will beg me to make again and again......this is it.....beware: this is a tall cake! Make sure you have a cake dome that's big enough - it will stick to the lid.

  • 31 May, 2012

    its gorgeous