Strawberry Tower Cake Recipe
Effie's tall layered tower with fresh strawberries and cream. Birthdays end here.
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Ingredients
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Sponge Cake (three 8-inch layers)
Strawberry Filling & Syrup
Whipped Cream Frosting & Assembly
Tools & Miscellaneous
Method
Sponge Cake (three 8-inch layers)
- 1
Prepare
Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment rounds, and lightly flour. Place a rack in the center of the oven.
- 2
Dry ingredients
Whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 3 tsp baking powder, and 1 tsp fine sea salt in a large bowl until evenly combined.
- 3
Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 12 tbsp softened unsalted butter on medium-high speed until smooth. Gradually add the dry mixture and beat until crumbly (like coarse sand).
- 4
Combine wet
Warm 1 1/4 cups whole milk slightly (not hot). In a separate bowl, whisk 6 large eggs and 2 tsp vanilla extract together. Alternately add the milk and the egg mixture to the butter-flour mixture in three additions, mixing on low between additions just until combined. Scrape sides and finish with a 10–15 second beat on medium to emulsify — do not overmix.
- 5
Bake
Divide batter evenly among the three prepared pans (use a kitchen scale — each should be roughly equal). Smooth tops. Bake 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the edges pull slightly away. Rotate pans halfway if your oven runs hot.
- 6
Cool
Let cakes cool in pans 10 minutes, then run a thin knife around edges, invert onto cooling racks, remove parchment, and cool completely (at least 1 hour). If cakes dome, trim the tops level with a serrated knife once cooled.
Strawberry Filling & Syrup
- 7
Macéreate fresh strawberries
Reserve 1 cup of the hulled strawberries for garnish and thin slices. Chop remaining strawberries (approx. 3 cups). Combine chopped berries with 1/2 cup granulated sugar and 1 tbsp lemon juice in a bowl. Toss and let sit 20–30 minutes until juices are released, stirring occasionally.
- 8
Make strawberry syrup
Meanwhile, in a small saucepan combine 1/4 cup water with 1/4 cup granulated sugar. Bring to a gentle simmer over medium heat until sugar dissolves, about 2–3 minutes. Add 1 tsp light corn syrup or honey if using. Remove from heat and stir in 1/2 cup of the macerated strawberry juices (strain if you prefer a clear syrup). Cool to room temperature. This syrup will be brushed on cake layers to keep them moist and add strawberry flavor.
- 9
Cook down (optional for thicker filling)
If you prefer a thicker jammy filling: place the macerated strawberries (including juices) in a small saucepan and simmer on medium-low until reduced by about one-third and slightly thickened, 8–12 minutes. Taste and add up to 1–2 tsp lemon juice or more sugar if needed. Cool completely before assembly.
Whipped Cream Frosting & Assembly
- 10
Stabilize cream (optional)
If you want extra-stable whipped cream for a tall tower, beat 4 oz softened cream cheese in a bowl until smooth. Keep chilled until ready to fold into whipped cream.
- 11
Make whipped cream
Chill the mixing bowl and whisk attachment for 10–15 minutes. Pour 6 cups cold heavy whipping cream into the chilled bowl. Begin whipping on medium speed. When cream thickens, add 1 cup powdered sugar and 2 tsp vanilla extract in a steady stream. Continue whipping to medium–stiff peaks (peaks hold shape but still look glossy). If using, fold about half of the whipped cream into the whipped cream cheese until smooth, then fold back into the rest of the whipped cream to incorporate (this adds stability). Do not overwhip or it will become grainy.
- 12
Prepare strawberries for assembly
Slice the reserved 1 cup strawberries thinly for layering. Keep whole or halved berries for the top garnish and sides as desired. Drain any excess liquid from the macerated berries if you used them for filling.
- 13
Layer and soak
Place one cake layer on a cake board or serving plate. Brush the top lightly with the cooled strawberry syrup (about 2–3 tbsp). Spread roughly 1 cup of whipped cream in an even layer (leave a small rim at the edge). Spoon 3/4–1 cup of macerated strawberries (or the cooked-down filling if used) over the cream, distributing evenly but keeping a little filling for the next layer. Add a thin layer of sliced strawberries if desired. Repeat with the second layer: place cake, brush with syrup, 1 cup whipped cream, remaining filling, then top layer.
- 14
Crumb coat
Place the top cake layer and spread a thin crumb coat of whipped cream all over the top and sides to seal in crumbs. Chill the whole cake in the refrigerator 20–30 minutes to set the crumb coat.
- 15
Final frost and decorate
Apply a final generous layer of whipped cream, smoothing the top and sides with an offset spatula. Use reserved sliced strawberries to create concentric rings on the top or staggered vertical rows up the side for a tower effect. Arrange whole or halved strawberries on the top peak. Sprinkle toasted almond slices around the base or on the top edge, if using. Chill at least 30 minutes to set before serving.
- 16
Serving
For clean slices, chill the cake until slightly firm, then use a long, hot, dry knife: dip in hot water, dry, and slice with a slow steady motion. Wipe and reheat the knife between cuts. Serve each slice with any leftover macerated strawberry juices spooned lightly over the top or a small extra dollop of whipped cream.