It’s almost March and I’m feeling just a hint of spring fever. The days are stretching a little longer. The light feels softer, and I’m noticing the strawberries are starting to sweeten up a bit. To kick off the weekend I’ll be baking a recipe that my Grammy used to make around Easter time. I’m calling it Old-Fashioned Strawberry Layer Cake. Rather than an overly sweet and bright (pink) cake from the market or bakery, I’m making mine with simple organic pantry ingredients.

This is a soft, tender cake made with fresh strawberries, buttermilk, and finished with a thick layer of cream cheese frosting. The kind of cake that feels simple and familiar, but still special enough to set in the center of the table.

This fresh strawberry layer cake is just that.

Why this fresh strawberry cake works

This cake leans into real strawberries – finally chopped and folded directly into the batter for natural flavor and little bursts of fruit throughout each slice.

Buttermilk gives the layers a delicate tang and keeps the crumb soft and tender. And the cream cheese frosting balances everything with just enough richness without being overly sweet.

It’s classic. It’s seasonal. And it feels like the beginning of something warmer.

Old-Fashioned Strawberry Layer Cake

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Ingredients

• (Two 8-inch layers)
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter, room temp
• 1 3/4 cup sugar
• 3 large eggs
• 1 tsp vanilla
• 1/2 cup plain Greek yogurt
• 1/2 cup butter milk (you can also use regular milk)
• 2/3 cup fresh, chopped strawberries plus 12 for topping
• 1 tablespoon of flour for coating/tossing strawberries
• CREAM CHEESE FROSTING:
• 8 ounce softened cream cheese
• 1/2 cup butter, softened
• 3-4 cups powdered sugar
• 1 tsp vanilla extract
• pinch of salt
• 2 tsp strawberry jam or beet powder for color

Instructions

1. Preheat oven to 350 degrees F.
2. Grease and line two 8-inch cake pans
3. Finely chop strawberries (these will go into the cake mix)
4. Spread the strawberries out onto a paper towel, dry, and then toss in a little bit of flour. Set aside.
5. Whisk flour, baking powder, and salt.
6. In a separate bowl, cream butter and sugar for 3-4 minutes until light and fluffy.
7. Add eggs one at a time.
8. Mix in vanilla extract and yogurt
9. Alternate adding dry ingredients and milk begin and end with the dry ingredients.
10. Gently fold in strawberries.
11. Divide cake mix evenly between the two baking pans.
12. Bake 28-30 minutes. Cool 10 minutes, remove from pans and allow to cool completely prior to frosting.
13. FROSTING: Beat cream cheese and butter until smooth.
14. Add powdered sugar slowly.
15. Mix in vanilla, salt, and 1-2 tsp strawberry jam.
16. Beat a few minutes until fluffy.
17. Frost between cake layers and on top.
18. Press whole strawberries + thin strawberry slices on the top of your cake.
19. Adding food safe flowers is optional.