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Close up of strawberry cake with fork in it.

Moist Strawberry Layer Cake with Strawberry Buttercream

Course: Dessert
Cuisine: American
Keyword: moist strawberry layer cake with strawberry buttercream
Difficulty Level: Beginner
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12 slices
Calories: 907kcal
Author: Kara @I Scream for Buttercream
The best moist strawberry layer cake recipe with strawberry frosting that comes together beautifully from scratch without using real strawberries.
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US Customary - Metric

Ingredients

For the cake:

  • 2 ⅔ cups all-purpose flour (Measured correctly: spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup)
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup strawberry yogurt, near room temperature
  • ½ cup milk, near room temperature
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons strawberry extract
  • ⅔ cup strawberry jam, near room temperature
  • Pink gel food coloring as needed
  • 1 cup unsalted butter, near room temperature (2 sticks)
  • 1 ⅔ cups granulated sugar
  • 3 large eggs, near room temperature

For the frosting:

  • 1 ½ cups unsalted butter, near room temperature (3 sticks)
  • 1 (8-ounce) package cream cheese, room temperature (if you do not want cream cheese frosting, just replace this with 1 more cup of unsalted butter.)
  • ⅓ cup strawberry jam
  • 6 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon strawberry extract
  • Pinch of salt
  • 1-2 tablespoon milk or cream (if making the non cream cheese version)
  • Pink gel food coloring as needed

Instructions

For the cake:

  • Preheat the oven to 325 degrees F.
  • Grease and flour two, 8-inch round cake pans and set aside.
  • Make sure to set the cold ingredients out, so they can come closer to room temperature before making the batter.
  • In a medium-sized bowl, combine the flour, baking soda, baking powder and salt. Whisk well and set aside.
  • In another bowl, add the oil, yogurt, milk, vanilla extract, strawberry extract, jam and a couple drops of food coloring. Whisk well and set aside.
  • In a large mixing bowl, add the room-temperature butter and the sugar and mix with an electric mixer on medium-high for several minutes until light and fluffy.
  • Add the eggs one at a time, mixing on medium for only about 20 seconds after each.
  • Scrape down the sides and bottom of the bowl and mix again on medium, only until everything is well incorporated.
  • Alternately add in the dry mixture and the liquid mixture to the butter mixture, starting and ending with the dry mixture.
  • Scrape down the sides of the bowl and mix again only for 7-10 seconds or so. The cake batter should be thick and fluffy at this point.
  • Pour the batter into the two prepared, 8-inch round cake pans, smooth the batter evenly and bake at 325 degrees F on the middle rack for approximately 55-65 minutes. Ovens vary, so start checking at about 50 minutes. A toothpick inserted into the center of each layer will come out with a few moist crumbs on it or clean, but no raw batter. Also note that because they’re baked at 325 degrees F, they will bake up with flat tops.
  • Remove the cake layers from the oven and place them on a wire rack, still inside the pans, for about 20 minutes. If you try to flip out the cakes earlier, they might stick or fall apart as this cake is very delicate.
  • After 15 minutes turn the cake layers out of the pans and set them onto the cooling racks and allow them to cool completely before adding filling and frosting.

For the buttercream:

  • In a large mixing bowl, mix the butter and cream cheese with an electric mixer on medium-high speed until smooth.
  • Add the jam and mix again.
  • Scrape down the sides of the bowl and add the confectioner's, salt, vanilla extract, strawberry extract and mix on low until combined, then on medium to medium-high until well mixed.
  • Scrape down the sides of the bowl and mix again.
  • Check the consistency. If it's too thick add a tablespoon of milk and mix well. Repeat until the desired consistency is reached. (It probably will not need any milk at all if making the cream cheese version.)
  • Check if it needs salt and add if needed.
  • Add food coloring as needed.
  • Spread buttercream onto completely cooled cake and decorate as desired.
  • See the notes section for best ways to store this cake, serve it and for more FAQs.

Notes

How to Store: This cake should be stored in an airtight container in the refrigerator and can last up to 5 days.
How to serve: Most cakes are best served close to room temperature, especially when made with butter like this one as they can firm up quite a bit in the fridge. If the cake is cold, set it out to come closer to room temperature for about 15-20 minutes before serving.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the recipe post, which should answer other questions you may have about ingredients, substitutions, other pan sizes etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 907kcal | Carbohydrates: 133g | Protein: 6g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 191mg | Potassium: 185mg | Fiber: 1g | Sugar: 105g | Vitamin A: 1267IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg