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



For the Cake
For the Filling


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

  • 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.

  • Whisk cream with confectioners' sugar until medium peaks form.

  • 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.

Reviews (7)

95 Ratings
  • 5 star values: 33
  • 4 star values: 29
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 2
Rating: 4 stars
Overall, this recipe has a lot going for it. It was relatively easy to make, and it made enough for a party of 12+ people, all of whom liked it very much. I did make a couple of changes. Since it seemed like it would be too much sweet, I used less sugar for the filling and not as much jam as the recipe called for. I also used all organic ingredients, which I prefer. My only complaint is that it can't be made the night before. I made everything I could in advance, but there was still quite a bit to do the day of the party. Generally, I prefer to make the lead up to a party as relaxing as possible, for my sake and my guests. If you are someone who doesn't mind feeling a little harried, then it shouldn't be a problem.
Rating: Unrated
can we half the recipe ???
Rating: Unrated
Awesome recipe! I made a few changes (substituted honey for sugar to sweeten the strawberries and only added in 1 tablespoon powdered sugar to the whipped cream). I would HIGHLY recommend for a wonderful summer dessert!
Rating: Unrated
I love this cake! It is so tasty! However, It was impossible to get the right texture for the white cream. Anyone get it right? I've tried twice already... Alwso ,it did not grow as much as I expected.
Rating: 3 stars
My family loves anything with strawberries. I hope to make this when strawberries are in season again. Thank you Martha Stewart.
Rating: Unrated
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.
Rating: Unrated
its gorgeous