Strawberry Seismic Cake

WHY YOU’LL LOVE THIS RECIPE

• Delicious layers of strawberry goodness.
• Easy to make for any occasion.
• Perfect for spring and summer gatherings.

QUICK OVERVIEW

• Prep time: 25 minutes
• Cook time: 30 minutes
• Total time: 1 hour 5 minutes
• Yield/servings: 12 servings
• Difficulty: Medium

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1/2 cup strawberry puree (fresh or frozen strawberries blended)
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar (for the strawberry mix)
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh strawberries for top
• Strawberry sauce (optional)

STEP-BY-STEP INSTRUCTIONS

1. Preheat oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans.
3. Sift together the flour, baking powder, and salt in a large bowl.
4. Beat the sugar and butter in another bowl until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract.
7. Gradually add dry ingredients to wet ingredients, alternating with milk.
8. Mix until just combined. Fold in the strawberry puree.
9. Divide batter evenly among the prepared cake pans.
10. Bake for 25-30 minutes. A toothpick should come out clean.
11. Allow cakes to cool in the pans for 10 minutes.
12. Transfer cakes to a wire rack to cool completely.
13. Combine sliced strawberries, sugar, cornstarch, and water in a saucepan.
14. Cook over medium heat, stirring constantly until it thickens and boils.
15. Remove from heat and let cool.
16. Beat heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
17. Assemble the cake: Place one cake layer on a plate.
18. Spread a thin layer of whipped cream. Add cooled strawberry mix and sliced strawberries.
19. Repeat with the next layer.
20. Put the top layer on and cover cake with the rest of the whipped cream.
21. Add fresh strawberries and drizzle strawberry sauce if desired.

SERVING IDEAS

• Serve with a scoop of vanilla ice cream.
• Enjoy with a cup of coffee or tea.
• Pair with a fresh fruit salad.
• Drizzle with chocolate sauce for extra sweetness.

HOW TO STORE

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze individual slices for up to 2 months.
• Reheat/serve: Thaw in the fridge overnight before serving.

TROUBLESHOOTING

• Cake is too dry: Make sure not to overbake.
• Sinking center: Avoid opening the oven too soon.
• Whipped cream deflated: Ensure heavy cream is cold.
• Cake layers stick: Use enough flour in the pans.
• Strawberry mix too runny: Cook longer to thicken.

FAQ

• Q: Can I use frozen strawberries?
A: Yes, frozen strawberries can be used for the puree.

• Q: How can I enhance the strawberry flavor?
A: Use extra strawberry puree or fresh strawberries.

• Q: Can I make this cake ahead of time?
A: Yes, you can prepare the layers a day in advance.

Strawberry Layer Cake

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• Author: miamcook
• Total Time: 65
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delicious layered cake bursting with strawberry flavor, perfect for spring and summer gatherings.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1/2 cup strawberry puree (fresh or frozen strawberries blended)
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar (for the strawberry mix)
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh strawberries for topping
• Strawberry sauce (optional)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans.
3. Sift together the flour, baking powder, and salt in a large bowl.
4. Beat the sugar and butter in another bowl until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract.
7. Gradually add dry ingredients to wet ingredients, alternating with milk.
8. Mix until just combined. Fold in the strawberry puree.
9. Divide batter evenly among the prepared cake pans.
10. Bake for 25-30 minutes. A toothpick should come out clean.
11. Allow cakes to cool in the pans for 10 minutes.
12. Transfer cakes to a wire rack to cool completely.
13. Combine sliced strawberries, sugar, cornstarch, and water in a saucepan.
14. Cook over medium heat, stirring constantly until it thickens and boils.
15. Remove from heat and let cool.
16. Beat heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
17. Assemble the cake: Place one cake layer on a plate.
18. Spread a thin layer of whipped cream. Add cooled strawberry mix and sliced strawberries.
19. Repeat with the next layer.
20. Put the top layer on and cover cake with the rest of the whipped cream.
21. Add fresh strawberries and drizzle strawberry sauce if desired.

Notes

Serve with a scoop of vanilla ice cream or drizzle with chocolate sauce for extra sweetness.

• Prep Time: 25
• Cook Time: 30
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 200mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg