Description

A light, airy three-layer cake featuring vanilla, strawberry, and chocolate sponges topped with a fresh, tangy whipped cream and strawberry puree frosting. This nostalgic dessert is designed to be fuel-friendly and approachable for home bakers.

Ingredients

Scale

3 cups (375g) All-Purpose Flour
2 cups (400g) Granulated Sugar
1 cup (226g) Unsalted Butter, softened to room temperature
4 large Eggs, room temperature
1 cup (240ml) Whole Milk
2 tsp Vanilla Extract
1 cup (150g) Fresh Strawberries, hulled and roasted
3 tbsp (15g) Unsweetened Cocoa Powder
2 tbsp Strawberry Preserves
2 cups (480ml) Heavy Cream, chilled
1 cup (120g) Confectioners’ Sugar, sifted
1/2 cup (120g) Strawberry Puree
Pinch of Salt

Instructions

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
Roast fresh strawberries at 400°F for 15 minutes to remove excess moisture, then blend into a puree.
In a large bowl, sift together flour and a pinch of salt.
In a stand mixer, cream softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
Reduce mixer to low. Add flour mixture in three parts, alternating with milk in two parts, starting and ending with flour. Mix just until combined; do not overmix.
Divide batter evenly into three bowls. Leave one plain (vanilla). Mix roasted strawberry puree and preserves into the second (pink). Mix cocoa powder into the third (chocolate).
Divide batter among prepared pans. Bake for 20-25 minutes, rotating pans halfway through, until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
While cakes cool, whip chilled heavy cream until soft peaks form. Gradually add confectioners’ sugar and strawberry puree, whipping until stiff peaks form.
Level cake domes if necessary. Assemble cake by stacking layers (chocolate, vanilla, pink) with generous layers of frosting between and on top.
Chill assembled cake for at least 30 minutes before slicing.

Notes

Ensure all ingredients are at room temperature for proper emulsification. Roasting strawberries prevents the pink layer from becoming too wet. The cake must be refrigerated due to the whipped cream frosting. It keeps for up to 3 days in the fridge. Do not freeze the assembled cake as the frosting may separate.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 380
Sugar: 35
Sodium: 250
Fat: 20
Saturated Fat: 12
Carbohydrates: 45
Fiber: 1
Protein: 6

Keywords: Neapolitan cake, layer cake, strawberry frosting, homemade cake, vanilla sponge, chocolate cake, pink cake, dessert recipe, easy baking