Strawberry layer cake made with soft vanilla cake layers, fresh strawberries, diplomat cream, and silky Swiss meringue buttercream.
This strawberry layer cake is made with fresh strawberries, light vanilla cake, and a creamy filling that tastes fresh and balanced.
I love making this strawberry cake in spring and summer when I want a layer cake that feels lighter, softer, and full of real strawberry flavor.
Why you’ll love this recipe
- Fresh strawberry flavor: Made with fresh strawberries in every layer.
- Light and creamy filling: Diplomat cream keeps this cake soft and fresh.
- Beautiful celebration cake: A lovely strawberry layer cake for spring and summer.
Ingredients you need
- Eggs: Large eggs at room temperature.
- Sugar: Regular granulated sugar.
- Vanilla and salt: Pure vanilla extract and a pinch of salt.
- Flour: Cake flour.
- Baking powder: For the vanilla cake layers.
- Heavy cream: Full fat heavy cream, cold.
- Cornstarch: Used to thicken the cream filling.
- Milk: Whole milk.
- Mascarpone cheese: For the creamy diplomat filling.
- Butter: Unsalted butter for the Swiss meringue buttercream.
Tips for the best strawberry cake
- Use ripe strawberries: Choose fresh, sweet strawberries for the best flavor in the filling.
- Cool cake layers completely: Cold layers are easier to fill and stack without sliding.
- Pipe a buttercream border: This keeps the cream filling inside the cake layers.
- Chill before frosting: A short chill helps the cake stay stable when smoothing the buttercream.
- Slice with a hot knife: Wipe the knife between cuts for clean cake slices.
How to Make Strawberry Layer Cake
This cake uses my vanilla molly cake recipe, which makes soft and stable layers perfect for a layer cake.
Whisk the egg whites, sugar, and vanilla in a stand mixer for 5 to 7 minutes until pale and fluffy.
Fold in the sifted dry ingredients until just combined then add the whipped cream gently with a spatula until the batter is smooth.
Divide the batter into 3 lined cake pans and bake at 165°C (329°F) for about 40 minutes.
For the filling, I use my vanilla diplomat cream for a light and creamy texture.
Heat the milk with the vanilla bean until boiling, then let infuse for 10 minutes.
Whisk the egg yolks, sugar, and cornstarch, then pour the hot milk over the mixture and cook in a saucepan until thickened.
Chill the pastry cream, then fold in the mascarpone whipped cream until smooth
The cake is finished with my Swiss meringue buttercream recipe for a smooth and silky frosting.
Heat the egg whites and sugar over a double boiler until the sugar dissolves, then whip into a glossy meringue.
Add the softened butter gradually and mix until the buttercream becomes smooth and creamy.
Place the first cake layer on a cake board, pipe a buttercream border, then fill with diplomat cream and sliced strawberries and repeat with the remaining layers.
Coat the cake with buttercream, smooth the sides, decorate with fresh strawberries, and chill for 1 hour before serving.
Serving Suggestions
Serve this strawberry layer cake slightly chilled for clean slices and a fresh creamy texture.
It’s perfect as a spring or summer dessert and pairs beautifully with fresh strawberries or a spoonful of strawberry coulis
Storage
Store the strawberry layer cake in the refrigerator for up to 3 days in an airtight container.
Recipe variations
- Strawberry lemon cake: Add a thin layer of lemon curd between the cake layers.
- Mixed berry cake: Replace part of the strawberries with raspberries or blueberries.
- Strawberry mascarpone cake: Use mascarpone whipped cream instead of diplomat cream.
- Strawberry shortcake style: Frost the cake with whipped cream instead of buttercream.
- Chocolate strawberry cake: Add a thin layer of chocolate ganache between the cake layers.
If you prefer a smaller version, you can try my strawberry filled cupcakes recipe.
Recipe Questions
Can I make this cake ahead of time
Yes, you can make it one day ahead and keep it in the refrigerator.
Can I use frozen strawberries
Fresh strawberries work best, but frozen ones can be used if well drained.
How do I get clean cake slices
Use a sharp knife and wipe it clean between each slice.
More Strawberry Cake Recipes
- Strawberry cream cake
- Strawberry lemonade cake
- Strawberry chocolate cake
- Strawberry buttercream cake
- Strawberry mascarpone cake
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Strawberry Layer Cake
- Total Time: 1 hour 35 minutes
- Yield: 8 slices
Description
Strawberry layer cake made with a soft vanilla sponge cake, diplomat cream, fresh strawberries, and Swiss meringue buttercream. This recipe makes one 6 inch (15 cm) cake for about 8 to 10 slices.
Ingredients
Vanilla Cake
- 5 egg whites - at room temperature
- 190 g (1 cup) fine granulated sugar
- 2 tsps vanilla extract
- 190 g (1 ½ cups) cake flour
- 1 tsp baking powder (7 g)
- ½ tsp salt (3 g)
- 190 g (¾ cup) cold heavy cream - full fat
Diplomat Cream
- 3 egg yolks
- 60 g (¼ cup) granulated sugar
- 25 g (3 tablespoons) cornstarch
- 1 vanilla bean
- 250 ml (1 cup) milk
- 150 g (⅔ cup) heavy cream, cold
- 150 g (⅔ cup) mascarpone cheese, cold
Swiss Meringue Buttercream
- 180 g (¾ cup) egg whites — about 6 large, room temperature
- 180 g (¾ cup + 2 tbsp) granulated sugar
- 360 g (1 ½ cups / 3 sticks) unsalted butter — softened, at least 80% fat
- 10 g (2 tsp) vanilla extract — pure vanilla
- 1 pinch salt
Assembly
- 250 g (1 ¼ cups) fresh strawberries for filling and decoration
Instructions
Vanilla Cake
- Preheat the oven to 165°C (320°F) and line the bottom of three 6 inch cake pans with parchment paper.
- Sift together the cake flour, baking powder, and salt.
- In a stand mixer whisk the egg whites, sugar, and vanilla on high speed for about 8 to 10 minutes until pale and fluffy.
- Whip the cold heavy cream separately until light and airy.
- Lower the mixer speed and add the dry ingredients until just combined.
- Fold in the whipped cream gently with a spatula until smooth.
- Divide the batter between the pans and bake for about 40 to 45 minutes.
- Let the cakes cool completely on a rack upside down.
Diplomat Cream
- Heat the milk with the split vanilla bean until boiling then let infuse for 10 minutes.
- Whisk the egg yolks with the sugar and cornstarch.
- Pour the hot milk over the mixture then return everything to the saucepan and cook while whisking until thickened.
- Transfer to a dish, cover with plastic wrap, and chill completely.
- Whip the cold heavy cream with the mascarpone until thick.
- Loosen the pastry cream with a mixer then fold in the whipped cream gently until smooth.
Swiss Meringue Buttercream
- Place the egg whites and sugar in the bowl of a stand mixer set over a saucepan of simmering water.
- Heat while whisking until the mixture reaches 160°F (71°C) and the sugar is fully dissolved.
- Transfer the bowl to the mixer and whip on high speed until a thick, glossy meringue forms and the bowl feels completely cool.
- With the mixer on medium speed, add the softened butter gradually, then add the vanilla and salt and mix until the buttercream becomes smooth and silky.
Assembly
- Place the first cake layer on a cake board and pipe a buttercream border around the edge.
- Fill the center with diplomat cream and sliced strawberries.
- Add the second cake layer and repeat the filling.
- Finish with the final cake layer.
- Cover the cake with a thin layer of buttercream and chill for 10 to 15 minutes.
- Apply the final buttercream layer and smooth the sides.
- Decorate with buttercream and fresh strawberries and refrigerate for about 30 minutes before serving.
Notes
Storage: Store the strawberry layer cake in the refrigerator for up to 3 days in an airtight container.
Tips:
- Use ripe fresh strawberries for the best flavor
- Cool the cake layers completely before assembling
- Pipe a buttercream border to hold the filling in place
- Chill the cake between frosting steps for clean edges
- Slice with a sharp knife wiped clean between cuts
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Category: Cake, layer cake, dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 752
- Sugar: 49.7 g
- Sodium: 572 mg
- Fat: 49.5 g
- Carbohydrates: 67.8 g
- Protein: 10.8 g
- Cholesterol: 188.4 mg
Serfoudine
Hello,
In the picture, the cream looks very white. When I make it, it's always a bit yellow.
Do you add coloring?
Elodie
Hello,
Do you think it's possible to replace butter with vegetable butter?
Thanks in advance
Mrs CHV
When do you add the gelatin into the diplomat cream? Need an answer fast because I Amin the process of making it. Thank you.
Fadela
Hi, The gelatin must be rehydrated and added to a warm mixture, ideally at the end of the preparation of the pastry cream.
Fadela
But in this recipe I don't use gelatin in the diplomat cream
Fadela
Yes indeed the information is missing in the recipe, I will correct it, you have to redry the gelatine leaves in cold water then squeeze it out and incorporate it off the heat at the end of the preparation of the pastry cream.
Melo
Hello,
I was wondering if it's possible to keep the same base of the recipe but just replace the buttercream with a white chocolate vanilla ganache. Thanks in advance and have a great day!!!
Angelique
Hello! Your cake looks amazing and very tempting! BRAVO! I wanted to know if your cake is a 1 2 3 scale because I see that you can modify the quantities... Thanks in advance! Have a great day!
Coline
Hello, first of all, congratulations! This cake looks magnificent. I would like to know: for a 22 cm / 6 cm high mold, by how much should I increase the quantities for the cake, the mousseline cream, the glaze, and the buttercream?
Ella
Hello,
I thank you so much because thanks to you I succeeded in making my first Swiss meringue buttercream. I followed your advice to the letter and when it curdled I put it in the microwave and I couldn't believe it, I had saved it. Then I put it in the fridge, it hardened, I mixed it, it curdled again, I thought it was lost but no, microwave and there it is smooth again. Thanks again!
Lauree
Hello,
You mention 2 gelatin sheets for the diplomat cream. I would like to know how many grams that corresponds to, please? Thank you.
Delphine
Hello,
Your cake is beautiful. I'm not a fan of buttercream; I find it too buttery and it changes the taste of the cake. Is it possible to cover it with diplomat cream or another type of cream?
Fabian
Hello Fadela,
I've already written to you once before, and I followed your advice, and the result was perfect. You're an angel to me, thank you. I'll almost pass for a pro with my family... :-))
I'm reaching out again because I plan to make the strawberry layer cake with diplomat cream and Swiss meringue buttercream on Friday and Saturday. I think I can handle it because I'm starting to learn and I have all the equipment, but I need a clarification about the Swiss meringue buttercream, please.
You mention in step 3 to beat (once it reaches 55 degrees) until cooled, but what consistency should this meringue have to proceed without issues (incorporating butter, etc.)?
Also, Ella wrote to you on January 11th to thank you, saying her cream had curdled, and she recovered it by microwaving it twice. However, you mention that the cream goes through this stage in step 5 of the recipe (liquid, then granular before firming up). Since my bowl is stainless steel and I can't put it in the microwave, I'll have to transfer it twice. I confess that step 5, beating at high speed for 10 minutes, makes me doubt.
Could you please enlighten me on this?
Thank you for that and thank you for everything you do to help others.
Eva
Hello, your recipe looks really tempting!! I'm going to give it a try I see in the recipe that you mention a 15cm mold, and in the comments, I see you talking about 12cm. Probably an update to the article in the meantime... Can you confirm that the recipe is indeed for a 15cm mold? If I use an 18cm mold, should I adjust the quantities?
Thank you very much for your help!! See you soon
LinZ
Bonjour! Please let me know if you have advice on whether this recipe can be doubled for an 8 inch or 9 inch layer cakes. I would like to bake it as a 3 tier wedding cake!
Fadela
Hello! Yes, you can double the recipe for an 8 or 9-inch layer cake. For an 8-inch cake, doubling the recipe should work well. For a 9-inch cake, you may need to increase the quantities slightly beyond doubling to ensure the layers are thick enough. I recommend increasing by about 2.5 times for a 9-inch cake. Be sure to check the baking time as larger cakes may need a bit more time to cook through. If you need further adjustments, feel free to ask!. A cake that size will need stability, so make sure to use proper doweling or supports between tiers. If you’d like more specific advice on ratios or adjustments, feel free to ask! Good luck with the wedding cake!