This Strawberry Layer Cake is full of satisfying strawberry flavor! It uses a full cup of strawberry puree for the cake and is covered in strawberry frosting. Strawberry lovers rejoice!
1. Grease three 8 inch round cake pans and preheat oven to 350°F (176°C).
2. Beat the butter and sugar until light and fluffy, about 3-4 minutes. Do not skimp on this step. Cream the butter for the full 3-4 minutes.
3. Add sour cream and mix until well combined.
4. Add eggs in two batches, mixing until well combined.
5. Combine dry ingredients in another bowl. Add half of the dry ingredients to the batter and mix until well combined.
6. Add the strawberry puree and mix until well combined.
7. Add remaining dry ingredients and mix until well combined.
8. Divide batter evenly between the cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
9. Remove cakes from oven and allow to cool for 3-4 minutes, then remove to cooling rack to cool completely.
1. Beat the butter and shortening together until smooth.
2. Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
3. Scoop out about 1 cup (240g) of frosting and set it aside for the teal blue frosting.
4. Add the vanilla extract and 6 tablespoons of strawberry puree to the remaining frosting and mix until smooth.
5. Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
6. Add remaining strawberry puree, if needed, and strawberry extract and mix until smooth.
7. Color the frosting with pink and burgundy icing color, if desired.
8. For the teal blue frosting, add 2-3 teaspoons of water, if needed to thin it out a bit, then color with teal and sky blue icing color.
1. Use a large serrated knife to remove the domes from the tops of the cake layers so that they are flat.
2. Place the first layer of cake on your serving plate or on a cardboard cake circle.
3. Spread 1 cup (240g) of strawberry frosting into an even layer.
5. Add the second layer of cake, then another cup (240g) of strawberry frosting.
6. Top the cake with the third layer of cake.
7. Frost the outside of the cake with the remaining frosting. For help getting a smooth finish, refer to my tutorial.
8. Pipe shells around the bottom and top edges of the cake using the teal blue frosting. I used Wilton tip 21 for the bottom and Ateco 844 for the top. Wilton 2D is similar to the Ateco 844 tip.
1. If desired, top the center of the cake with sprinkles, then add a few around the bottom.
2. To make the elephant, please refer to the instructions and photos in the post above. I suggest making the elephant a day or two in advance, so it has time to dry and harden.
This cake doesn’t need to be refrigerated, but it can be. It’s best served at room temperature and freshest for 2-3 days. I’ll often bake the cake layers the night before, put the cake together the next day, then either serve the cake that day or the next. It’s best to store it in an air-tight container, like a cake carrier. I love this one. The cupcake holders come out and then you have a nice and tall place to store a cake. I’d suggest adding the elephant on top shortly before presenting the cake. If you refrigerate it, it will sort of melt. If it’s stored in with the cake, the moisture will likely mess it up too. Store the elephant in a cool, dry, dark place.
* Strawberry puree is just strawberries that have been put in a food processor or blender and blended into liquid form with no chunks remaining.