Yield: 16 servings

Strawberry Layer Cake

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 30 minutes
Total Time 1 hour 28 minutes

This moist cake is bursting with natural strawberry flavor! Beautiful Strawberry Cake layers are covered in an irresistible buttercream frosting. No food coloring or artificial flavors. Just a picture perfect summery dessert!



  • 1 ounce bag freeze dried strawberries
  • 5 large egg whites, room temperature
  • ¾ cup buttermilk, divided
  • ¾ cup unsalted butter, softened to room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups granulated sugar
  • 2 ¼ cup cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt


  • 1 ounce bag freeze dried strawberries
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 Tablespoons milk
  • 1 teaspoon vanilla extract


For the Cake

  1. Being by adding the freeze dried strawberries to a food processor and pulse until fine crumbs. You may have some small bits and pieces, and that is perfectly fine. Set aside. (You should have about ½ cup of crumbs).
  2. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper circles. Set aside.
  3. In a small bowl, whisk together the egg whites with ¼ cup of the buttermilk. Set aside.
  4. In a medium bowl, combine cake flour with baking powder and kosher salt. Whisk together and set aside.
  5. In a large mixing bowl, beat butter with granulated sugar and strawberry crumbs. Scrape down sides of bowl as needed and beat for about 2-3 minutes, until fully blended.
  6. Beat in vanilla extract.
  7. Add in the dry ingredients, slowly, just until combined. SLowly add in the egg mixture, beating until well blended (about 1 minute).
  8. Finaly, beat in the remaining buttermilk.
  9. Pour batter evenly into the prepared cake pans. Bake for 26-28 minutes until lightly browned and springs back when you touch it.
  10. Remove from oven and cool in pans for 5 minutes. Invert onto parchment paper lined wire racks. Cool completely.

For the Frosting

  1. In a food processor, pulse freeze dried strawberries until fine crumbs. Set aside.
  2. In a large mixing bowl with whisk attachment, beat butter for 2-3 minutes until pale in color (scrape down the sides of the bowl as needed).
  3. Add in powdered sugar, milk, vanilla, and strawberry crumbs.
  4. Beat an additional 2-3 minutes until well blended, and fluffy. Add in more milk if needed to achieve the consistency you want.

How to Assemble

  1. To assemble, place one layer of cake on a cake platter. Slide some parchment paper strips under the edges around the cake to keep the platter clean.
  2. Spread about 1 ½ cups of frosting on top of cake. Add second layer of cake.
  3. Spread remaining frosting on top and sides of cake using an offset spatula. Once cake is frosted, remove strips of parchment paper.


  • Freeze Dried Strawberries- they come in 1 ounce bags and can be found at most grocery stores as well as Walmart, Target, and amazon in the dried fruit aisles.
  • Line pans with parchment paper. Cut out a 9 inch circle of parchment paper to add to the bottom of the cake pans. In addition to greasing and flouring, this helps the baked cakes slide out with ease.
  • Storing. Keep this Strawberry Cake covered at room temperature. Or freeze slices in plastic wrap (then slide in ziplocs or airtight container) for up to 3 months.
  • Frosting. Our cake is delicious served with strawberry frosting. But would also pair beautifully with our homemade chocolate frosting, vanilla frosting, or sour cream frosting!
  • Nutrition Information:



    Serving Size:

    1 slice

    Amount Per Serving: Calories: 303Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 117mgCarbohydrates: 44gFiber: 0gSugar: 33gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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