Strawberry Layer Cake

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This Strawberry Layer Cake is perfect for any occasion, whether you are celebrating something special or simply craving an indulgent slice of berry bliss. In this crowd-favorite dessert, a sweet, fluffy cake is covered in a delicious strawberry cream cheese frosting and crowned with fresh strawberries.


    Dry Ingredients:

  • 2½ cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • Wet Ingredients:

  • ½ cup avocado oil (or another neutral oil)
  • ½ cup (1 stick) unsalted butter, softened
  • 1¾ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • ½ cup full-fat plain yogurt, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ¾ cup strawberry reduction
  • For the Strawberry Cream Cheese Frosting:

  • 8 ounces cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 3-4 cups confectioners sugar
  • ¼ cup strawberry reduction, room temperature
  • Food coloring (optional but makes for a brighter pink color)
  • Pinch of fine sea salt


      • Make Strawberry Reduction: Purée strawberries and transfer to medium pot. Simmer over medium-low heat, stirring occasionally, for about 20-30 minutes total. You should have about 1 cup of reduction (the cake needs ¾ cup. Use the rest for frosting). Make sure reduction is completely cooled before using. You can do this 1 day ahead and place in the refrigerator overnight.
      • Preheat oven to 350º F. Line two 9” cake pans with parchment paper and grease edges and bottom well.
      • In a large bowl whisk together flour, baking powder, baking soda and salt; set aside.
      • In a large mixing bowl using handheld mixer or stand mixer fitted with paddle attachment, beat together butter and 3/4 cup granulated sugar until light and fluffy, about 1 minute (scrape down sides of bowl as needed). Add oil and remaining granulated sugar, beating again until combined, another minute or so.
      • Scrape down sides of bowl then add eggs and egg whites, mixing on medium-high speed for about 1 minute. Add in yogurt, vanilla, and almond extract, mixing on low speed until just combined. Scrape down sides and bottom of bowl. With mixer on low speed, slowly begin adding 1 cup of flour. Add in strawberry reduction and remaining flour, whisking until just combined (do not overmix). Option to add in 2-3 drops of natural red food coloring for a brighter pink cake.
      • Evenly divide batter between two 9” cake pans. Bake for 22-27 minutes, or until cakes are baked through. Test with inserted toothpick in center of cake. If the toothpick comes out clean, the cakes are done. If wet batter is present, bake in 1-2 minute increments.
      • Cool cakes completely on wire rack.
      • Once the cakes are cool make frosting: In a large mixing bowl beat together softened cream cheese with butter and vanilla until smooth. Slowly add in powdered sugar, alternating with the strawberry reduction. Add a pinch of salt and food coloring, if using. Taste test before adding more salt. If the frosting feels too thick, add 1-2 tablespoons of milk.
      • Frost cake: Place cake on cake stand and add even layer of frosting to cake. Place second layer on top and frost entire cake. Feel free to decorate with fresh strawberry slices. Cover and refrigerate cake for at least 30 minutes before cutting into (this will help the cake hold its frosting).
      • Store and cover cake in refrigerator, enjoy within 4-5 days.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!