Strawberry Layer Cake Recipe

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Summer is a soft, or strong, hue of pink in the South, depending on who is making the strawberry cake. When strawberries come alive, anywhere from early March down in Louisiana to as late as June as far up as East Tennessee, Southerners take to their strawberry cakes for as many celebrations as they can. Often referred to as church cakes in the South, layer cakes reign supreme. And strawberry layer cakes take the cake as the most sought-after style for many bakers. This recipe, with a soft and moist but sturdy crumb, uses store-bought preserves, but if you can roast your own high season strawberries, it is recommended you do so. The frosting is light and ethereal. And the color? That is all up to you and how heavy you pour the red food coloring. No matter the shade of pink you aspire to, you’ll get a regal and splendid cake worthy of any high celebration or common weekday luncheon. Featured in: This Impressive Cake Has Many Layers Learn: How to Frost a Cake Log in or sign up to save th

Yield:12 servings (one 9-inch layer cake) FOR THE CAKE Baking spray (such as Baker’s Joy) or softened butter and flour, for the pans 3 ¾ cups/490 grams cake flour or all-purpose flour 2 teaspoons baking powder 1 teaspoon coarse kosher salt, such as Morton (or 1 ¾ teaspoons Diamond Crystal) ¾ teaspoon baking soda 2 ½ cups/840 grams strawberry preserves (see Tip) ¾ cup/175 milliliters buttermilk 2 teaspoons vanilla paste 1 cup plus 2 tablespoons/255 grams salted butter, room temperature 2 ¼ cups/450 grams granulated sugar 6 medium or large eggs 1 to 2 teaspoons red food coloring…

Strawberry Layer Cake Recipe

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