Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder (for chocolate layer)
- 1 cup strawberry puree or jam (for strawberry layer)
- 2–3 cups powdered sugar (for buttercream)
- 1/2 cup strawberries, cooked down (for buttercream)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
- Divide the batter into three equal portions.
- To one portion, mix in cocoa powder and a splash of milk for the chocolate layer.
- In another portion, add strawberry puree or jam for the strawberry layer.
- Leave the last portion plain for the vanilla layer.
- Pour each layer into greased round cake pans.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely.
- For the buttercream, whip softened butter with powdered sugar and cooled strawberry puree until creamy.
- Layer the cakes starting with chocolate on the bottom, vanilla in the middle, and strawberry on top.
- Frost the entire cake with strawberry buttercream.
- Drizzle with homemade strawberry glaze and garnish with fresh strawberries.
Notes
Chill the cake and buttercream before adding the glaze to prevent melting. Use a squeeze bottle for controlled pouring of the glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg