Martha Stewart Strawberry Layer Cake​

This delicious strawberry layer cake by Martha Stewart is perfect for any occasion. With layers of moist vanilla cake, sweet strawberries, and fluffy whipped cream, it’s simple to make using common ingredients. The addition of rhubarb jam adds a tangy twist, making this dessert a true showstopper for your table.

Recipe Ingredients:

For the Cake

• 2 sticks unsalted butter, room temperature, plus more for pans
• 3 cups all-purpose flour, plus more for pans
• 2 ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• Coarse salt
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 ⅓ cups low-fat buttermilk, room temperature
• 1 tablespoon pure vanilla extract

For the Filling

• 2 pounds strawberries, sliced ⅓ inch thick
• ¼ cup granulated sugar
• 1 tablespoon fresh lemon juice
• Coarse salt
• 2 cups cold heavy cream
• 3 tablespoons confectioners’ sugar, plus more for dusting
• 1 ½ cups store-bought or homemade rhubarb jam or strawberry jam

How To Make Strawberry Layer Cake​?

1. Make the cake: Preheat oven to 350°F (180°C), with rack in center position. Butter two 9-inch (23cm) round cake pans (2 inches deep); line with parchment cut to fit. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and salt.
2. Cream the butter and sugar: Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, scraping down sides of bowl as needed, about 2 minutes. Reduce speed to medium, and add eggs one at a time, beating well after each addition. Beat in flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
3. Bake the cakes: Divide batter between pans. Bake, rotating halfway through, until tops spring back when gently touched and a cake tester inserted into centers comes out clean, about 40 minutes. Transfer to wire racks, and let cool in pans for 20 minutes.
4. Cool the cakes: Run a knife around the edge of cakes, and invert onto racks; remove parchment, and let cool completely.
5. Make the filling: Combine strawberries with granulated sugar, lemon juice, and salt. Let stand, stirring occasionally, for 30 minutes. Strain, reserving syrup.
6. Whip the cream: Whisk heavy cream with confectioners’ sugar until medium peaks form.
7. Assemble the cake: Trim cake tops. Slice cakes in half horizontally. Generously brush 1 cake layer with some reserved syrup, and spread on one-third of the jam. Top with one-third of the strawberries, then one-third of the whipped cream. Repeat with 2 more cake layers. Top with remaining cake layer, bottom side up.
8. Chill and serve: Refrigerate for at least 1 hour or up to 2 hours. Dust cake with confectioners’ sugar just before serving.

Recipe Tips :

• Use room-temperature ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smooth batter and even baking.
• Don’t skip parchment paper: Lining the pans with parchment ensures the cakes release easily without breaking.
• Slice strawberries evenly: Uniform slices help create even layers and make the cake look more professional.
• Whip cream just right: Whip the cream until medium peaks form; over-whipping can make it grainy, while under-whipping won’t hold the layers well.
• Brush syrup generously: Applying enough syrup to each layer keeps the cake moist and enhances the strawberry flavor.

How To Store Leftovers?

Let the leftover strawberry layer cake cool to room temperature first. Then, cover it tightly with plastic wrap or store in an airtight container. Refrigerate for up to 3 days.

Nutrition Facts

Serving Size: 1 slice (1/10 of cake)

• Calories: 600
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 150mg
• Sodium: 300mg
• Potassium: 200mg
• Total Carbohydrate: 80g
• Dietary Fiber: 2g
• Sugars: 60g
• Protein: 6g

Check out More Recipes:

• Martha Stewart Pumpkin Cheesecake​
• Martha Stewart Chocolate Cake​
• Martha Stewart​ Fudgy Brownies
• Martha Stewart Pecan Pie​
• Martha Stewart Apple Crisp​