A pretty cake to share for all occasions: the Strawberry layer cake! Inside, a very moist vanilla cake, strawberry compote and a light mascarpone whipped cream icing decorated with fresh strawberries.
This vanilla strawberry layer cake is offered here naked cake style, that is to say "naked cake", because it is only topped with a thin layer of icing. We can also see the different cake discs through.
An ideal recipe for sunny days! A dessert for small and big occasions, and think again, it's not that complicated to make...
What you will love with this strawberry layer cake recipe
flavors : vanilla in the cake, and strawberries of course in the compote and also as decoration.
Textures : the cake is very moist, the fruit compote and the mascarpone icing are very creamy…
Difficulty level : the outside of this vanilla strawberry layer cake doesn't have to be perfect, so it's easier. Feel free to get started ! Below I give you the maximum of advice to succeed at home.
Choose the right ingredients
- strawberries : I recommend gariguette strawberries for this recipe, quite simply because they are the best in terms of taste, they are beautiful as decoration too! You need it to create the compote and for the decoration on the vanilla strawberry layer cake.
- Butter : I always use unsalted butter, it must be well softened.
- sucre : I take brown sugar because its taste highlights the vanilla.
- fermented milk : this is the key to the softness of the cake! In stores, look for buttermilk. If you can't find it, make it homemade by mixing whole milk with 1,5 tbsp of lemon juice. Let stand 15 minutes before using. I give you my tips in my article on homemade fermented milk.
The main steps of the recipe
- Make the strawberry compote : I advise you to make it in advance, because it must be cold to be used in the layer cake. Mix the strawberries and cook the coulis with the cornstarch, to obtain a nice compote.
- Prepare the cake : you can also do it in advance. This cake is baked in 2 molds of 20cm, we then cut the two cakes in their height to have 4 identical discs.
- Make the mascarpone frosting : on D-Day we prepare this icing by whipping the ingredients into whipped cream. The advantage of this icing is its lightness and smoothness.
- Assemble the strawberry layer cake : time for assembly! Top each cake disc with frosting and compote, placing them on top of each other. Finish with a thin layer of outer icing and you're done...
My tips for a successful strawberry layer cake
- put cake ingredients at room temperature 1 hour before: eggs, fermented milk, butter must be at temperature so that the final cake is very soft.
- to slicing cake discs equal in height, take a very long knife, it makes the maneuver easier. The best is to have a cake stand, but you can do without it if you have a very long knife.
- for decorating the strawberry layer cake, put your serving dish on a turntable, this allows you to have a cleaner result by decorating with a spatula (and to go faster too).
Possible variations for this layer cake
You can replace the strawberries in this layer cake with other red fruits : raspberries, blueberries, blackberries for example. The principle remains the same for compote (see recipe below).
Other recipes to try
If you like to make layer cakes, I advise you to take a look at these other recipes on the blog, which could inspire you:
- Layer cake blueberries lemon
- Oreo layer cake version
- Raspberry coconut layer cake
- Layer cake vertical strawberry almond
- Carrot cake, the carrot and spice cake
- Layer cake gingerbread
- Raffaello layer cake version
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful strawberry layer cake!
Strawberry Vanilla Layer Cake, Chantilly Mascarpone
Material:
Ingredients:
Vanilla cake
- 480 g flour
- 2 cc baking powder
- 1 cc baking soda
- 1 cc salt
- 325 g softened butter
- 280 g Light brown sugar
- 5 eggs at room temperature
- 1 cs natural vanilla extract
- 400 g fermented milk (milk buttermilk) at room temperature make it homemade by mixing whole milk with 1,5 tbsp of lemon juice. Leave to rest for 15 mins. before using it.
Strawberry compote
- 400 g gariguette strawberries
- 40 g Granulated sugar
- 3 cs cornstarch
- 1 to 2 cs water
Mascarpone icing
- 400 g mascarpone cheese
- 350 g whole liquid cream 30% mg
- 60 g icing sugar
Décor
- 250 g gariguette strawberries
Preparation:
Strawberry compote
- Wash, hull and blend the strawberries. Pour the coulis into a saucepan and bring to a boil.
- In a small bowl, dissolve the cornstarch with the water then add to the coulis. Return to heat for 3-5 minutes for the mixture to thicken. It will finish thickening as it cools. Keep refridgerated. For the assembly, put this compote in a piping bag.
Vanilla cake
- Preheat the oven to 175° traditional heat. Grease and flour two 20cm diameter molds. Line the bottom with a round of baking paper for easy unmolding.
- Beat the soft butter and the brown sugar until it is very creamy (about 4 minutes). Add the eggs 1 by 1, beating each one, then the vanilla.
- Separately, whisk together flour, baking soda, baking powder and salt.
- Add these dry ingredients to the batter alternately with the fermented milk. Do not over mix: just the necessary.
- Divide the batter in two and pour into each of the moulds. Bake for 45 minutes of cooking. Test with a wooden pick: it should come out dry with a few crumbs.
- Leave to cool for 10 minutes in the mold then unmold on a wire rack. Leave to cool completely before cutting each cake in half lengthwise, to have 4 discs.
Mascarpone icing
- Whip the cream and icing sugar into whipped cream. Add the mascarpone and whisk again to obtain a smooth and creamy glaze. Fill a piping bag with this icing and keep cool.
Assembly of the layer cake
- Place the first disc of cake on the serving platter (ideally placed on a turntable, easier to decorate).
- With the piping bag, fill the first disc of cake with icing. Add strawberry compote in the center in a large circle (avoid the edges). Add the second disc of cake on top and start to garnish again (frosting / compote) then place the third disc, garnish again and finally put the last disc.
- Place an additional layer of frosting on top of the cake and add a little around the edges. With a long spatula, scrape the icing on the edges to smooth everything. Smooth the top too. Add fresh strawberries on top.
- Keep in the refrigerator for about 2 hours (it will be easier to cut later).
Audrey
Hello Aurélie,
I would like to make a layer cake on 3 floors (1st time such a big piece). I wonder if with this biscuit and whipped cream, you think that the 3 layers can hold or if I should rather go with a more "dense" white chocolate whipped ganache? and if the biscuit is also suitable for layering 3 layers?
Thank you very much for your advice.
Lilie bakery
Hello Audrey, if you don't often make layer cakes, I advise you to follow a complete recipe from A to Z without making any changes. Cake densities, cream densities, heights etc. I calculate them to work together. This is the case for my recipe. It is better to follow the instructions to the letter otherwise the result will not be mine. Goodbye :)
Audrey
Hello,
Do you think we can make several layers of this superimposed cake? to have a layer cake with more parts. my fear is that it slips or sags or...
Lilie bakery
Hello Audrey, already 4 levels high is a lot! A layer cake is cut into thin slices because it is high. If you want to make it bigger you choose two larger molds and you increase your quantities. Goodbye :)
Charlene
Hello,
Can I make this cake the night before?
Thank you in advance.
Charlene
Lilie bakery
Hello Charlène, yes this cake can be prepared the day before. See you soon ;)
cindy
Hello,
For the whipped cream, you say to whip the cream with the icing sugar, do we put both at the same time in the robot? I can never make whipped cream and this step stresses me out a bit. Can I have more explanation please? Thanks in advance.
Lilie bakery
Hello Cindy, to make the best whipped cream you need very cold cream. You start to whip a little then you add the icing sugar in rain while continuing to whip (hand mixer or robot). The whipped cream will form little by little. See you soon :)
Manon
Hello Aurélie,
In order to "refresh" and give the cake a little more chewiness, is it possible to put a brunoise of strawberries on the compote between each layer?
I thank you in advance for your answer and wish you a pleasant day.
Looking forward to discovering new recipes, each as tasty as the next.
Lilie bakery
Hello Manon, yes it is quite possible: you can add small pieces of fresh strawberries between the layers on the compote. See you soon ;)
Neslihan
Hello,
Thank you for this recipe, I will try it for my son's birthday cake.
I was wondering if it is necessary to soak the cake? Won't be a little dry?
Thank you for your reply.
Neslihan
Lilie bakery
Hello Neslihan, this cake remains very soft (I don't need to soak it) the strawberry compote between each cake prevents it from being dry. Goodbye :)
Cindy
Hello,
Is it possible to bake all the dough in a single dome-shaped mold to make a princess cake?
Thank you
Lilie bakery
Hello Cindy, to make a princess cake I have a specific recipe: https://liliebakery.fr/gateau-princesse-vanille-chocolat/
Amélie
Hello ;
This recipe looks pretty affordable. So I'm considering it for my daughter's three-year-old.
I just wanted to know, what is the baking soda for? Can I make the recipe without adding any?
& If I bake in a 26 cm mould, do I necessarily have to change the quantities of ingredients in the cake?
Thanks in advance :)
Lilie bakery
Hello Amélie, baking soda is a leavening agent, it is essential in this recipe (you can find it in the salt section of the supermarket). If you want a layer cake like mine, you have to respect the size of the mold and the quantity of ingredients given. I do not advise you to make a layer cake of 26cm in diameter, it would be too huge. If you do it as a flat cake, it wouldn't be the same result at all, so it's up to you... See you soon
Hyacinthe
Hello,
Can the cream be flavored with chocolate (unsweetened cocoa)?
If so, could you please tell me how? And the proportion of cocoa?
Thank you very much
Hyacinthe
Lilie bakery
Hello Jacinthe, I do not recommend this method, however you can make a chocolate ganache instead of the mascarpone whipped cream. For example, you can take the chocolate ganache recipe from this other recipe: https://liliebakery.fr/gateau-noisette-chocolat/
Goodbye :)
Elodie
Hi
Your blog is great, it makes you want to cook…… your pastries are wonderful…..
For this one is it possible to do it not naked, fully covered?
If so could you tell me how to do it, without wasting too much time please.
I thank you in advance.
Lilie bakery
Hello Elodie, you have to increase the quantities of mascarpone whipped cream icing in this case. Once all the layers are assembled, you continue by adding cream on the sides and the top, smoothing well with a large flat spatula, enough not to see the cakes through. Goodbye :)
Yelena
Hello, what is the difference between fermented milk and classic milk for the cake? I'm afraid to miss this step
Mercii
Lilie bakery
Hello Yéléna, fermented milk brings a lot of softness to cakes. You can do it very easily yourself, I did an article on homemade fermented milk: https://liliebakery.fr/recette-babeurre-lait-fermente/
Laetitia
Hi
Is it possible to make this cake with mounting the old one?
Thank you for your answers
Lilie bakery
Hello Laetitia, yes absolutely, you keep it in the refrigerator then under a bell to protect it from the smells of the fridge (the cream may take on a taste otherwise). Goodbye :)
Marion
Hello, I would love to make this cake, it looks divine…! To make the strawberry compote can I use frozen strawberries or other frozen fruits?? Thanks
Lilie bakery
Hello Marion, yes it is quite possible! They may release a little more water as they thaw, so you may need to cook the compote a little longer. Goodbye :)