Strawberry Layer Cake by Food Duchess


Strawberry Cake Layers

  • 3 cups (360g) All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup (240ml) Full Fat Sour Cream
  • 1/2 cup (120ml) Puréed E.D.SMITH Strawberry Pie Filling
  • 2 cups (400g) White Sugar
  • 4 Large Eggs
  • 2 tsp (10ml) Vanilla
  • 1 cup (240ml) Vegetable Oil

Strawberry Buttercream

  • 3 cups (681g) Unsalted Butter, at room temperature
  • 10 cups (1200g) Confectioners Sugar
  • 1 cup (240ml) Puréed E.D.SMITH Strawberry Pie Filling
  • Pinch of Salt

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Strawberry Cake Layers

  1. Preheat oven to 350°F, and prepare three 6” springform cake pans with cooking spray and parchment rounds. In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine. Set aside. In a separate measuring cup, combine the sour cream and puréed E.D.SMITH Strawberry Pie Filling until smooth. Set aside
  2. In a stand mixer fitted with paddle attachment, add the sugar, eggs and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
  3. On low, add the dry mixture to the stand mixer in 3 additions, alternating with the pie filling/sour cream mixture in between. Beat only until the batter becomes smooth.
  4. Divide the batter between the three pans, then bake in the oven for around 45 minutes, or until a toothpick comes out clean. Allow cakes to cool completely before assembling.

Strawberry Buttercream

  1. Add the butter to a stand mixer fitted with the whisk attachment. Beat on high for 2 minutes.
  2. Turn the stand mixer to low and slowly add the confectioners sugar. Beat until completely incorporated, then add in the puréed E.D.SMITH Strawberry Pie Filling and salt. Beat until well-combined and fully incorporated.

Frosting & Finishing the Cake

  1. Level off each of the cake layers to remove any doming from the cakes.
  2. Place one cake layer onto your serving plate or onto a cardboard cake circle. Spread a 1” thick layer of buttercream on top of the cake.
  3. Add the second layer on top, then repeat step 2.
  4. Add the final layer onto the cake, then frost the outside and top with buttercream for the crumb coat. Place the cake into the fridge for about 2 hours.
  5. After 2 hours, remove the cake from the fridge and apply the final layer of buttercream to the sides and top of the cake. Smooth until very smooth and even.
  6. Decorate the cake as you desire.