Buttercream Layer Cake with Roasted Strawberry Filling

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

A delicate layered cake with tender crumb, filled with a roasted strawberry compote and finished with smooth vanilla buttercream frosting. This American-inspired recipe, ready in about 65 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 2 tsp vanilla extract
• 2 cups fresh strawberries, halved
• 1/4 cup granulated sugar (for strawberries)
• 1 tbsp unsalted butter (for strawberries)
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla bean paste

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
2. Step 2: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.
3. Step 3: In a large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar on medium speed until light and fluffy, about 4 minutes. Add 4 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
4. Step 4: Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour, mixing just until combined.
5. Step 5: Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
6. Step 6: While cakes cool, prepare the roasted strawberry filling by tossing 2 cups halved fresh strawberries with 1/4 cup granulated sugar and 1 tbsp unsalted butter. Spread on a baking sheet and roast at 350°F for 15 minutes until softened and syrupy. Cool.
7. Step 7: For the buttercream, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, then beat in 1/4 cup heavy cream and 1 tsp vanilla bean paste until smooth and fluffy.
8. Step 8: To assemble, place one cake layer on a serving plate, spread half the roasted strawberry filling over it, then a layer of buttercream. Repeat with the second layer and remaining filling. Top with the final cake layer and frost the top and sides with remaining buttercream. Chill 30 minutes before serving.