Strawberry Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">375g cake flour (or all-purpose flour)</li><li class="ingredients-single-item">4 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml whole milk, room temperature</li><li class="ingredients-single-item">For the strawberry compote:</li><li class="ingredients-single-item">400g fresh strawberries, hulled and chopped</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp cornstarch mixed with 2 tbsp cold water</li><li class="ingredients-single-item">For the strawberry buttercream:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">600g powdered sugar, sifted</li><li class="ingredients-single-item">120g strawberry puree (from 200g fresh strawberries)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">200g fresh strawberries for decoration</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional)</li><li class="equipment-single-item">Piping bag with star tip (optional)</li><li class="equipment-single-item">Food processor or blender (for strawberry puree)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This ensures your cakes will release cleanly and maintain their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Gradually add the sugar and continue beating for 4-5 minutes until pale and fluffy. This extended creaming process creates air pockets in the batter that will help your cake rise and develop a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract. Don't worry if the mixture looks slightly curdled – the flour will smooth it out.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the cake flour, baking powder, and salt. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined after each addition – overmixing will develop too much gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the batter evenly between the prepared pans (about 500g per pan if you want to weigh for perfect layers). Smooth the tops with an offset spatula. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should just be starting to pull away from the sides of the pans, and the tops will spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. While they're cooling, make the strawberry compote: Combine the chopped strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the strawberries break down and release their juices, about 5-8 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the cornstarch mixture to the simmering strawberries and cook for another 1-2 minutes, stirring constantly, until the mixture thickens. It should coat the back of a spoon. Remove from heat and transfer to a bowl. Cover with plastic wrap pressed directly onto the surface (to prevent a skin from forming) and refrigerate until completely cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the strawberry buttercream, first prepare the strawberry puree: Process 200g fresh strawberries in a food processor or blender until smooth. If desired, strain through a fine-mesh sieve to remove seeds. Simmer the puree in a small saucepan over medium-low heat until reduced by half (about 120g of thick puree), about 15-20 minutes. Cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a large bowl or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually add the sifted powdered sugar, 100g at a time, beating well after each addition. Add the cooled strawberry puree, vanilla extract, and salt. Beat on medium-high speed for 3-4 minutes until light and fluffy. The acidity in the strawberries helps stabilize the buttercream, creating a smooth, pipeable texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble the cake, place one cake layer on a serving plate or cake board. If the layers have domed during baking, use a serrated knife to level the tops. Pipe a ring of buttercream around the edge of the first layer to create a dam (this prevents the filling from leaking out). Spread half of the cooled strawberry compote inside this ring. Top with the second cake layer and repeat with the remaining compote.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the final cake layer on top, bottom side up (for a flat top). Apply a thin layer of buttercream all over the cake to seal in the crumbs (this is called a crumb coat). Refrigerate for 20-30 minutes to set this layer.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Apply the remaining buttercream in a generous, even layer over the entire cake. For a smooth finish, use a bench scraper or offset spatula dipped in hot water and dried between strokes. For a more rustic look, create swirls with the back of a spoon. Decorate the top with fresh strawberries, either whole with the stems attached or sliced. For the most beautiful presentation, chill the cake for 1 hour before serving to set the frosting, but allow it to sit at room temperature for about 20 minutes before slicing for the best flavor and texture.</li></ol>