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Serve chilled or at room temperature.
Store in the fridge in an airtight container for up to 4 days.
Let the cake sit for 10–15 minutes at room temperature before slicing.
Variations:
Use raspberry extract instead of strawberry for a tangy twist.
Add fruit preserves between the layers for more flavor.
Use whipped cream instead of buttercream for a lighter finish.
FAQ:
Can I bake this in one pan and slice it?
Yes, but be sure to bake at a lower temperature and allow enough cooling time before slicing.
Can I make this cake gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking flour blend.
Can I freeze the layers?
Absolutely. Wrap each cooled layer in plastic wrap and freeze for up to 2 months.
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