This Triple Layer Strawberry Cake is more than just a dessert; it’s a vibrant centerpiece perfect for any festive occasion. Combining the rich, buttery texture of classic cake layers with the sweet zest of strawberry, each bite offers a luxurious taste experience. Whether you’re celebrating a birthday, an anniversary, or just treating yourself, this cake promises to deliver unforgettable flavors and a delightful presentation.
Benefits of Indulging in This Strawberry Delight
- Aesthetic Appeal: Its eye-catching pink hue makes it an instant favorite at any gathering.
- Versatility: Suitable for a variety of dietary preferences by substituting gluten-free flour or vegan alternatives.
- Joy of Baking: Engaging in the cake-making process can be a therapeutic and rewarding experience, enhancing your culinary skills.
Recipe Overview
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon strawberry extract
- Red food coloring (optional)
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract
- Pink food coloring (optional)
Garnish:
- Fresh strawberries
- Edible pearls or sprinkles
Directions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter until creamy. Add eggs, one at a time, mixing well after each addition. Stir in buttermilk, vanilla, and strawberry extract. Add food coloring, if desired, to reach the desired pink color.
- Gradually add the dry ingredients to the wet, mixing until just combined. Divide batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and strawberry extract. Add food coloring, if desired. Beat until light and fluffy.
- Assemble the cake by placing one layer on a serving plate, spreading frosting over it, and repeating with the remaining layers. Frost the outside of the cake. Decorate with fresh strawberries and edible pearls or sprinkles.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 620 kcal | Servings: 12 servings
Nutritional Information Per Serving
- Calories: 620
- Carbohydrates: 83g
- Protein: 5g
- Fat: 30g
- Saturated Fat: 18g
- Polyunsaturated Fat: 1.5g
- Monounsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 200mg
- Potassium: 90mg
- Fiber: 1g
- Sugar: 60g
- Vitamin A: 15%
- Vitamin C: 2%
- Calcium: 5%
- Iron: 10%
Notes
Enjoying this cake at its best involves:
- Storage: Keep the cake refrigerated. It stays fresh for up to 5 days.
- Serving Suggestions: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the strawberry flavor.
- Substitutions: For a healthier variant, use whole wheat flour and reduce the sugar amount by substituting part of it with honey or maple syrup.
Conclusion
The Triple Layer Strawberry Cake isn’t just a treat; it’s a delightful journey through sweet, creamy, and fruity flavors. Each layer promises a burst of joy and satisfaction, making any occasion special. With its customizable options and detailed instructions, this cake is accessible to bakers of all skill levels, encouraging you to create a masterpiece that’s as enjoyable to make as it is to eat.
FAQs
Can I make this cake gluten-free? Yes, simply substitute the all-purpose flour with your preferred gluten-free blend.
Is there a vegan option for this cake? Yes, use plant-based butter and milk alternatives, and replace eggs with applesauce or any vegan egg substitute.
How can I ensure my cake layers are fluffy and moist? Ensure not to over-mix the batter and bake the layers just until the toothpick comes out clean to avoid drying them out.
Can I prepare this cake ahead of time? Absolutely! You can bake the layers ahead and freeze them. Just thaw and frost on the day of serving.
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Triple Layer Strawberry Cake Recipe | Delicious
Description
This Triple Layer Strawberry Cake is more than just a dessert; it’s a vibrant centerpiece perfect for any festive occasion. Combining the rich, buttery texture of classic cake layers with the sweet zest of strawberry, each bite offers a luxurious taste experience. Whether you’re celebrating a birthday, an anniversary, or just treating yourself, this cake promises to deliver unforgettable flavors and a delightful presentation.
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon strawberry extract
- Red food coloring (optional)
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract
- Pink food coloring (optional)
Garnish:
- Fresh strawberries
- Edible pearls or sprinkles
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter until creamy. Add eggs, one at a time, mixing well after each addition. Stir in buttermilk, vanilla, and strawberry extract. Add food coloring, if desired, to reach the desired pink color.
- Gradually add the dry ingredients to the wet, mixing until just combined. Divide batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and strawberry extract. Add food coloring, if desired. Beat until light and fluffy.
- Assemble the cake by placing one layer on a serving plate, spreading frosting over it, and repeating with the remaining layers. Frost the outside of the cake. Decorate with fresh strawberries and edible pearls or sprinkles.
Notes
Enjoying this cake at its best involves:
- Storage: Keep the cake refrigerated. It stays fresh for up to 5 days.
- Serving Suggestions: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the strawberry flavor.
- Substitutions: For a healthier variant, use whole wheat flour and reduce the sugar amount by substituting part of it with honey or maple syrup.
