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Fresh Strawberry Layer Cake with homemade syrup
Shilpa

Strawberry Layer Cake (With Swiss Meringue Buttercream)

This Strawberry Layer Cake features a light and fluffy strawberry sponge, homemade strawberry syrup, and silky Swiss meringue buttercream. Made with real strawberries and layered with fresh strawberry goodness, it's an elegant celebration cake that's perfect for birthdays, special occasions, or strawberry season.
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Cooling, frosting & chilling) 1 hour 15 minutes
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

Strawberry Sponge Cake
  • 80 g fresh strawberries pureed (about ⅓ cup puree)
  • 3 large eggs room temperature
  • 80 g granulated sugar ⅓ cup + 1 tbsp
  • 1 tsp vanilla extract
  • 70 g all-purpose flour about ½ cup + 1 tbsp
  • 5 g cornflour 2 tsp
  • a Pinch of salt
  • 20 g unsalted butter 1½ tbsp
  • 20 g milk 1 tbsp + 1 tsp
Strawberry Compote/Syrup
  • 234 g fresh strawberries chopped (about 1½ cups)
  • 30 g granulated sugar 2½ tbsp
Swiss Meringue Buttercream
  • 165 g egg whites from approximately 5 large eggs (about ⅔ cup)
  • 247 g granulated sugar 1¼ cups
  • 330 g unsalted butter softened (1½ cups)
  • 1 tsp vanilla extract
Decoration (Optional)
  • Fresh strawberries
  • Melted white chocolate
  • Strawberry syrup or strawberry reduction
  • Fresh mint leaves

Method
 

Strawberry Reduction
  1. Blend the strawberries into a smooth puree.
  2. Transfer the puree to a saucepan and cook over medium heat until reduced from 80g to approximately 31g.
  3. Transfer the reduction to a bowl and allow it to cool completely.
Strawberry Sponge Cake
  1. Preheat the oven to 160°C (320°F). Grease and line one 6-inch round cake pan.
  2. Combine the eggs and sugar in a heatproof bowl.
  3. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water.
  4. Whisk continuously until the sugar dissolves completely or the mixture reaches 40°C (104°F).
  5. In another heatproof bowl, combine the butter, milk, and 1 tablespoon of the strawberry reduction.
  6. Place this bowl over hot water to keep the mixture warm.
  7. Remove the egg mixture from the heat and beat on high speed until thick, pale, and at the ribbon stage.
  8. Mix in the vanilla extract.
  9. Sift together the flour, cornflour, and salt.
  10. Fold the dry ingredients gently into the whipped eggs until just combined.
  11. Stir the warm butter mixture.
  12. Add 3–4 tablespoons of cake batter to the butter mixture and mix until smooth.
  13. Fold this mixture back into the remaining batter until fully incorporated.
  14. Pour the batter into the prepared cake pan.
  15. Tap the pan gently on the counter to remove large air bubbles.
  16. Bake for 25–27 minutes, or until a skewer inserted into the centre comes out clean.
  17. Allow the cake to cool in the pan for 3–4 minutes before transferring it to a wire rack.
  18. Cool completely.
  19. Slice horizontally into three even cake layers.
Strawberry Compote/Syrup
  1. Combine the strawberries and sugar in a saucepan.
  2. Cook over low-medium heat, stirring occasionally.
  3. Continue cooking until the strawberries soften completely and the mixture thickens slightly.
  4. Strain through a fine-mesh sieve.
  5. Reserve approximately 80 ml (⅓ cup) of strawberry syrup.
  6. Cool completely before using.
Swiss Meringue Buttercream
  1. Combine the egg whites and sugar in a heatproof bowl.
  2. Place over gently simmering water.
  3. Whisk continuously until the sugar has dissolved completely or the mixture reaches 65°C (149°F).
  4. Transfer from the heat and set aside for 2-3 minutes
  5. Beat until glossy stiff peaks form and the bowl has cooled to room temperature.
  6. Add the softened butter gradually in 3–4 additions, beating well after each addition.
  7. Continue mixing until smooth and fluffy.
  8. Mix in the vanilla extract.
Assemble the Cake
  1. Place the first cake layer onto a serving plate.
  2. Spread an even layer of Swiss meringue buttercream.
  3. Spoon approximately 2 tablespoons of strawberry syrup over the buttercream.
  4. Repeat with the remaining cake layers.
  5. Apply a thin crumb coat.
  6. Refrigerate for 20 minutes.
  7. Cover the cake with the final layer of buttercream.
  8. Smooth the sides and top.
  9. Decorate with fresh strawberries, melted white chocolate, strawberry syrup or reduction, mint leaves, and additional buttercream piping if desired.
  10. Refrigerate until ready to serve.

Notes

Storage

  • Store covered in the refrigerator for up to 3 days.
  • Let the cake sit at room temperature for 20–30 minutes before serving for the best texture.
  • Freezing has not been tested.

Make Ahead

  • The strawberry syrup can be prepared up to 1 week in advance and refrigerated in an airtight container.

Tips & Tricks

  • Reduce the strawberry puree before adding it to the batter for concentrated flavour.
  • Use room-temperature eggs for maximum volume.
  • Fold the batter gently to retain as much air as possible.
  • Always cool the meringue before adding butter.
  • If the buttercream curdles, chill briefly and continue whipping.
  • Cool the strawberry syrup completely before layering the cake.
  • Use a serrated knife to level and slice the sponge evenly.
 

Recipe Success Tips

  • Weigh your ingredients using a kitchen scale for the most accurate results.
  • A digital thermometer makes it much easier to know when both the egg mixture and Swiss meringue are ready.
  • Chill the crumb-coated cake before applying the final layer of buttercream for cleaner, sharper edges.
  • Wipe your knife clean between slices for beautifully defined cake layers.
  • Decorate the cake just before serving if using fresh mint leaves to keep them vibrant.