Classic Strawberry & Blueberry Layer Cake: Your Guide to a Perfect Summer Dessert
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There’s nothing quite like a slice of homemade layer cake to celebrate summer, and this Strawberry and Blueberry Layer Cake truly embodies the season. Featuring incredibly soft, pillow-like almond cake layers, generously filled with a vibrant strawberry and blueberry compote, and enrobed in a luscious vanilla buttercream, this cake is a showstopper. It’s perfect for garden parties, family gatherings, or simply as a delightful treat to brighten any day.
Each forkful of this exquisite strawberry and blueberry layer cake promises a burst of fresh, summery flavors. The delicate almond-infused cake provides a wonderfully tender base, perfectly complementing the sweet-tart intensity of the berry compote. This harmonious blend of textures and tastes creates an irresistible dessert that will have everyone asking for a second slice.
To enhance its fresh appeal and summery charm, the cake is beautifully adorned with a crown of fresh, vibrant berries. This not only adds an extra layer of flavor but also makes for a stunning visual presentation. This cake is an absolute delight, and we are confident you’ll fall in love with its incredible taste and elegant simplicity!
If you’re a fan of impressive layer cakes, don’t miss these other delightful recipes: explore our Strawberry and Lemon Layer Cake for a zesty twist, indulge in the decadent Ultimate S’mores Layer Cake, or try the sophisticated Raspberry Pistachio Layer Cake for a nutty, fruity combination.
WHY THIS RECIPE IS A MUST-TRY
- Soft Almond Cake Layers: Our almond cake layers are crafted for unparalleled tenderness and a melt-in-your-mouth texture. The secret lies in the thoughtful addition of almond flour, which not only imparts a subtle, nutty flavor but also contributes to the cake’s incredibly soft and moist crumb. These layers are robust enough to hold the generous filling yet delicate enough to provide a truly luxurious experience.
- Vibrant Strawberry and Blueberry Compote: This compote isn’t just a filling; it’s the heart of this summer cake. Made with a blend of fresh or frozen strawberries and blueberries, simmered to perfection with a hint of lemon and vanilla, it creates a juicy, slightly tangy, and intensely fruity explosion of flavor. Its vibrant color and fresh taste perfectly cut through the richness of the cake and buttercream, making each bite balanced and exciting.
- Rich Vanilla Buttercream: No layer cake is complete without an exceptional buttercream, and ours is infused with the rich, aromatic essence of vanilla bean paste. Unlike simple vanilla extract, vanilla bean paste provides a deeper, more complex vanilla flavor and beautiful flecks of vanilla bean, elevating the buttercream from good to extraordinary. It’s light, fluffy, and provides the perfect sweet canvas for our fruity creation.
- A True Showstopper Layer Cake: This isn’t just a dessert; it’s a centerpiece. The combination of its beautiful layers, colorful compote, smooth buttercream, and fresh berry topping makes it an absolute showstopper. Whether you’re celebrating a birthday, hosting a party, or simply want to impress, this cake is guaranteed to draw gasps of admiration and delight your guests.
ESSENTIAL INGREDIENTS FOR THIS DELICIOUS CAKE
Crafting this delightful strawberry and blueberry layer cake requires a few key ingredients, each playing a crucial role in achieving its perfect flavor and texture. Here’s a detailed look at what you’ll need:
- Butter: For both the cake layers and the buttercream, quality butter is essential. Always use unsalted butter for baking to control the salt content in your recipe. It’s vital to have your butter at room temperature before you begin. This typically means taking it out of the fridge 1-2 hours beforehand, depending on your kitchen’s ambient temperature. Room temperature butter creams smoothly with sugar, incorporating air for a lighter cake and a silkier buttercream.
- Eggs: Similar to butter, room temperature eggs are crucial for emulsifying correctly with other ingredients, leading to a more homogenous and stable batter. Cold eggs can cause the batter to curdle, affecting the cake’s texture. Plan to take them out 1-2 hours before you start baking.
- Buttermilk: This ingredient is a game-changer for cake texture. Buttermilk’s acidity reacts with baking soda, producing carbon dioxide that helps the cake rise and creates a wonderfully tender, moist crumb. It also adds a subtle tang that balances the sweetness. Measure it out and allow it to come to room temperature alongside your butter and eggs for optimal results. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles.
- Almond Flour: This is the secret to the unique tenderness and delicate flavor of our cake layers. Almond flour, being gluten-free, adds a richness and moisture that all-purpose flour alone cannot achieve, resulting in a lighter, softer crumb with a wonderful almond aroma. Ensure you use blanched, finely ground almond flour for the best texture.
- Strawberries: The star of our compote! You can use either fresh or frozen strawberries, depending on availability. If using fresh, ensure they are ripe and sweet. If using frozen, there’s no need to thaw them beforehand; they can go straight into the pot. For the best flavor, choose locally grown strawberries in season.
- Blueberries: The other crucial berry for the compote. Like strawberries, both fresh and frozen blueberries work wonderfully. For an exceptional flavor and vibrant color, we highly recommend using wild blueberries if you can find them. They are smaller, more intensely flavored, and will give your compote a richer hue and deeper berry taste.
- Vanilla Paste: A fantastic ingredient for deep vanilla flavor. Vanilla bean paste is a concentrated form of vanilla, often containing vanilla bean seeds, offering a more intense and complex flavor profile than vanilla extract. It’s also a great, more affordable alternative to using whole vanilla beans, providing those beautiful specks that tell everyone this cake is truly homemade. You can typically find it in the baking aisle of most well-stocked supermarkets.
Refer to the recipe card below for the exact quantities of each ingredient needed.
STEP-BY-STEP INSTRUCTIONS FOR PERFECTION
Creating this magnificent layer cake involves several stages, but each step is straightforward and rewarding. Follow these detailed instructions to achieve a truly delicious result.
PREPARING THE STRAWBERRY AND BLUEBERRY COMPOTE
- In a medium-sized pot, combine the fresh or frozen strawberries, blueberries, granulated sugar, lemon juice, and vanilla paste. Place the pot over medium heat.
- Bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low/medium, allowing it to simmer gently for about 15 minutes. During this time, stir the berries occasionally to prevent sticking and ensure even cooking.
- Approximately 10 minutes into the simmering time, add the cornstarch to the pot and stir it thoroughly into the berry mixture. The cornstarch will help thicken the compote, giving it a beautiful, luscious consistency. Continue stirring until the remaining 5 minutes of simmering time have passed.
- Remove the pot from the heat. Using the back of a spoon or a heat-resistant spatula, gently mash the berries until you reach your desired smoothness. Some chunks of fruit are desirable for texture, but aim for a generally smooth consistency.
- To cool the compote quickly, pour it into a shallow, flat-surfaced bowl. This maximizes the surface area, allowing it to cool down faster. Place the bowl in the fridge for about 30-60 minutes, or until it reaches room temperature. While the compote chills, you can proceed with making the cake layers.
BAKING THE ALMOND CAKE LAYERS
- Preheat your oven to 170ºC (340ºF) in conventional mode. Prepare three 20 cm (8-inch) round baking pans. Lightly grease each pan, then line the bottoms with parchment paper circles. This ensures easy release of the baked cakes.
- In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and remove any lumps, leading to a lighter cake. Set this mixture aside.
- In a separate small bowl or measuring cup, whisk together the room temperature buttermilk and vanilla extract. Set this liquid mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, vegetable oil (such as canola oil, which has a neutral flavor), and granulated sugar. Cream these ingredients together on high speed for about 3 minutes until the mixture is light, fluffy, and pale in color. This process incorporates air, which is crucial for a tender cake.
- Stop the mixer and scrape down the sides of the bowl with a spatula to ensure everything is well combined. Add the room temperature eggs one at a time, mixing well after each addition until fully incorporated. Avoid overmixing once the eggs are added.
- Now, you will alternate adding the dry and wet mixtures to the butter mixture. Begin by adding approximately one-third of the flour mixture, mixing on low speed until just combined. Follow with half of the buttermilk mixture, mixing until just combined. Repeat with another third of the flour mixture, then the remaining half of the buttermilk mixture, and finally, the last third of the flour mixture. Mix each addition only until it’s just incorporated to avoid developing too much gluten, which can result in a tough cake.
- Divide the cake batter evenly among the three prepared 20 cm baking tins. Use a kitchen scale for precision if you want perfectly even layers. Bake for 22-25 minutes, or until a cake tester (like a toothpick) inserted into the center of a cake comes out clean.
- Once baked, remove the cakes from the oven and let them cool in their tins on a wire cooling rack for 10 minutes. After 10 minutes, carefully invert the cakes onto the cooling rack, remove the parchment paper, and allow them to cool down completely before frosting. This prevents the buttercream from melting.
WHIPPING UP THE VANILLA BUTTERCREAM
Once your cake layers are completely cooled and your compote is at room temperature, it’s time to prepare the luxurious vanilla buttercream.
- Begin by sifting the powdered sugar. This step is essential for a smooth, lump-free buttercream.
- In the bowl of your stand mixer, fitted with the paddle attachment, cream the room temperature butter on medium speed for 2 minutes. This helps to soften and aerate the butter.
- Scrape down the sides of the bowl thoroughly with a spatula, then continue mixing for another minute to ensure the butter is uniformly creamy.
- With the mixer on low speed, gradually add the sifted powdered sugar in three separate portions. Mix each addition until it is fully incorporated before adding the next. This prevents a cloud of sugar from erupting and ensures a smooth blend.
- Once all the powdered sugar is mixed in, add the vanilla bean paste and vanilla extract. Mix on low/medium speed for another 2 minutes until the buttercream is light and fluffy. Scrape down the sides of the bowl again to ensure all ingredients are well combined.
- To achieve an ultra-smooth, air-bubble-free buttercream, remove the bowl from the stand mixer. Using a sturdy rubber spatula or a wooden spoon, vigorously beat the buttercream by hand against the sides of the bowl for a few minutes. This process forces out any trapped air, resulting in a perfectly silky texture ideal for frosting.
ASSEMBLING YOUR STUNNING LAYER CAKE
Now for the exciting part – bringing all the components together to create your masterpiece!
- Place the first cooled cake layer onto your chosen serving dish or a cake board. If you have a turntable, now is the time to use it, as it makes decorating much easier. However, don’t fret if you don’t; you can certainly decorate a beautiful cake without one.
- Scoop a small dollop of vanilla buttercream onto the center of the first cake layer. Using an offset spatula, spread it out evenly to create a base for the compote.
- Transfer some of the vanilla buttercream to a piping bag fitted with a round tip (or simply snip the end off the bag). Pipe a sturdy border of buttercream around the top edge of the cake layer. This “dam” will hold the compote in place.
- Carefully spoon half of the cooled strawberry and blueberry compote within the buttercream border and spread it evenly.
- Gently place the second cake layer on top of the compote, aligning it as best as possible. Repeat the process: a dollop of buttercream, an even spread, a piped border, and then the remaining half of the strawberry and blueberry compote.
- Position the final cake layer on top. Now, cover the entire cake (top and sides) with a very thin layer of vanilla buttercream. This is called a “crumb coat,” and its purpose is to trap any loose crumbs, preventing them from mixing into your final decorative layer.
- Place the crumb-coated cake in the freezer for about 30 minutes. This allows the buttercream to set firmly, making it much easier to apply the final, smooth layer of frosting.
- Once the crumb coat is firm, take the cake out of the freezer. Apply the remaining vanilla buttercream generously over the entire cake, spreading it out into an even layer using your offset spatula. For smooth sides, use a cake scraper or the straight edge of your spatula, rotating the cake as you scrape to achieve a polished finish.
- To complete your cake, decorate the top generously with a vibrant assortment of fresh berries, such as whole strawberries, blueberries, and blackberries. This adds both beauty and an extra burst of freshness.
- Your gorgeous and delicious cake is now ready to be enjoyed!
- Storage Instructions: For best results and immediate enjoyment, this cake can be kept on the kitchen counter, covered securely with a cake dome or lid, for a short period.
- If you need to store it for longer, or prefer a firmer cake, it can be stored in the fridge. When storing in the fridge, always ensure it’s well-covered to prevent it from drying out or absorbing other odors.
- **Serving Tip:** If refrigerated, remember to take the cake out of the fridge at least 1-2 hours before serving, allowing it to come to room temperature. This is crucial for the buttercream and cake layers to soften and achieve their ideal texture and flavor.
- This cake is best enjoyed within a few days to savor its freshness and quality.
THE IMPORTANCE OF USING A KITCHEN SCALE
In the world of baking, precision is paramount, and this is why my recipes default to grams. Using a kitchen scale to measure your ingredients is not just a preference; it’s the most precise and reliable method available. When I develop and test my recipes, I use a scale to ensure exact amounts, guaranteeing consistent and perfect results every time.
Measuring with cups, while convenient for some, is inherently imprecise. The amount of flour, sugar, or even butter that fits into a cup can vary significantly depending on how compactly it’s scooped or whether it’s sifted. This can lead to variations in your batter’s consistency, affecting the final texture and taste of your cake. Plus, let’s be honest, using a scale often means less mess and fewer dishes to wash! For truly consistent, professional-quality baking, I will always highly recommend investing in and using a digital kitchen scale.
ESSENTIAL EQUIPMENT FOR BAKING SUCCESS
Having the right tools can significantly elevate your baking experience and the quality of your results. Here’s a look at some key equipment and why it matters:
For the best cake layers, I highly recommend using aluminum baking pans. These pans are light in color, which means they reflect heat rather than absorbing it. This allows cakes to bake more gently and evenly, preventing overly browned edges and ensuring a softer, more tender crumb. Always remember to grease your pans and line the bottoms with parchment paper for easy release. In contrast, dark-colored pans (like some non-stick or black metal pans) absorb more heat, which can lead to a darker, tougher crust and potentially a drier cake. My preference is for three 20 cm (8-inch) round pans for this recipe, allowing for beautiful, even layers.
Additionally, a stand mixer with a paddle attachment is incredibly helpful for creaming butter and sugar and mixing the batter efficiently. For the buttercream, it achieves that light and fluffy consistency with ease. A good quality rubber spatula is indispensable for scraping down bowls, ensuring all ingredients are thoroughly incorporated without overmixing. An offset spatula is crucial for spreading fillings and frosting smoothly, and a cake turntable, while optional, makes frosting and decorating significantly simpler.
See all my favorite baking tools here: [Link to your favorite baking tools page, if applicable]
DECORATING YOUR LAYER CAKE
Creating a beautiful yet simple decoration for this cake is all about highlighting its fresh, natural elements. Once you’ve achieved smooth sides on your buttercream-covered cake, you can opt for a rustic yet elegant look by leaving the top edge of the buttercream as is, creating a subtle, organic border.
The main visual impact comes from an abundance of fresh, clean berries. Arrange a generous selection of strawberries, blueberries, and blackberries artfully across the top of the cake. You can create patterns, mound them in the center, or arrange them cascading over the edges. Their vibrant colors provide a striking contrast against the white vanilla buttercream, making the cake look as inviting as it tastes.
STORAGE TIPS FOR FRESHNESS
To keep your strawberry and blueberry layer cake tasting its best, proper storage is key. Always store this cake in the fridge, especially because of its fresh berry compote and dairy-based buttercream. It’s best enjoyed within 1-2 days of baking to ensure optimal freshness and flavor. Before serving, remember to take the cake out of the fridge and allow it to come to room temperature for at least an hour. This will ensure the cake layers are soft and moist, and the buttercream is creamy and yielding, providing the best possible eating experience.
MY PRO BAKING TIP
When preparing any cake batter, my absolute top tip is to always use a rubber spatula to scrape down the sides and bottom of your mixing bowl frequently. This ensures that all ingredients, especially those denser ones that tend to settle or stick, are fully incorporated into the batter. After you’ve finished mixing, give the entire batter one final, gentle fold by hand with your spatula. This extra step guarantees a uniform mixture, preventing pockets of unmixed ingredients and ensuring a consistent texture throughout your baked cake layers.
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If you bake this incredible cake, I’d love to see it! Make sure to tag me on Instagram @juliemarieeats and leave a review below to share your experience. I truly hope you enjoyed making and tasting it! For more delicious inspiration and baking ideas, don’t forget to follow me on Pinterest.
STRAWBERRY AND BLUEBERRY LAYER CAKE
Julie Marie
Pin Recipe
Equipment
- 3x 20 cm (8-inch) baking pans
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Offset Spatula
Ingredients
STRAWBERRY AND BLUEBERRY COMPOTE
- 100 g strawberries frozen or fresh, hulled and quartered if large
- 100 g blueberries frozen or fresh (wild blueberries recommended for best flavor)
- 100 g granulated sugar
- 2 teaspoon vanilla bean paste
- 40 g fresh lemon juice
- 1 tablespoon cornstarch
ALMOND CAKE LAYERS
- 180 g unsalted butter room temperature
- 65 g vegetable oil e.g., canola oil, neutral flavored
- 330 g granulated sugar
- 4 large eggs room temperature
- 260 g all-purpose flour
- 100 g almond flour finely ground, blanched
- 2 teaspoon baking powder
- 0,5 teaspoon baking soda
- 1 teaspoon salt
- 240 g buttermilk room temperature
- 2 teaspoon vanilla extract
VANILLA BUTTERCREAM
- 300 g unsalted butter room temperature
- 500 g powdered sugar sifted
- 1 teaspoon vanilla bean paste
- 1-2 tablespoon vanilla extract to taste
DECORATION
- A pack of fresh berries such as strawberries, blueberries, and blackberries
Instructions
STRAWBERRY AND BLUEBERRY COMPOTE
- In a pot, combine strawberries, blueberries, granulated sugar, lemon juice, and vanilla paste. Bring to a boil over medium heat, then reduce to low/medium and simmer for 15 minutes, stirring occasionally. After 10 minutes of simmering, stir in the cornstarch and continue stirring until the remaining 5 minutes have passed.100 g strawberries, 100 g blueberries, 100 g granulated sugar, 2 teaspoon vanilla bean paste, 40 g lemon juice, 1 tablespoon cornstarch
- Remove from heat and mash the berries with the back of a spoon or spatula until smooth. Pour the compote into a flat-surfaced bowl to cool faster, then refrigerate for 30-60 minutes until it reaches room temperature. Proceed with cake layers while it cools.
ALMOND CAKE LAYERS
- Preheat oven to 170ºC (340ºF) conventional oven. Prepare 3 x 20 cm (8-inch) baking pans by greasing and lining the bottoms with parchment paper.
- Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.260 g all-purpose flour, 100 g almond flour, 2 teaspoon baking powder, 0,5 teaspoon baking soda, 1 teaspoon salt
- In a separate bowl, mix together the buttermilk and vanilla extract. Set aside.240 g buttermilk, 2 teaspoon vanilla extract
- In a mixing bowl, using the paddle attachment, cream the butter, vegetable oil, and granulated sugar on high speed for 3 minutes until light and fluffy.180 g butter, 65 g vegetable oil, 330 g granulated sugar
- Scrape down the sides of the bowl. Add the eggs one at a time, mixing after each addition until just combined.4 eggs
- Alternate between adding ⅓ of the flour mixture and ½ of the milk mixture, starting and ending with the flour mixture. Mix each addition until just combined, being careful not to overmix.
- Divide the cake batter evenly into the 3 prepared 20 cm baking tins. Bake for 22-25 minutes, or until a cake tester inserted into the center comes out clean.
- Let the cakes cool in their tins on a cooling rack for 10 minutes. Gently remove the cakes from the tins and let them cool down completely on the cooling rack before frosting.
VANILLA BUTTERCREAM
- Once both the cake layers and compote have cooled completely, begin making the buttercream.
- Sift the powdered sugar to remove any lumps.500 g powdered sugar
- In a stand mixer with the paddle attachment, cream the room temperature butter on medium speed for 2 minutes. Scrape down the sides of the bowl, then mix for 1 more minute until smooth.300 g butter
- On low speed, gradually add the sifted powdered sugar in 3 portions, mixing until each addition is fully incorporated. Add the vanilla bean paste and vanilla extract, mixing them in. Scrape down the sides of the bowl and mix for another 2 minutes on low/medium speed until light and fluffy.1 teaspoon vanilla bean paste, 1-2 tablespoon vanilla extract
- Remove the bowl from the stand mixer. Using a rubber spatula or wooden spoon, beat the buttercream vigorously by hand against the sides of the bowl for a few minutes to remove any air bubbles and achieve a super smooth consistency.
ASSEMBLING
- Place the first cooled cake layer on your serving dish or cake board on a turntable (if using).
- Add a small dollop of vanilla buttercream to the center of the cake layer and spread it evenly with an offset spatula. Transfer some buttercream to a piping bag and pipe a border around the top edge of the cake. Fill the border with half of the strawberry and blueberry compote and spread it evenly.
- Place the next sponge layer on top and repeat the buttercream and compote steps. Add the final cake layer. Cover the entire cake with a thin “crumb coat” of buttercream to trap any loose crumbs. Place the cake in the freezer for 30 minutes to allow the crumb coat to set.
- Apply the remaining buttercream to the cake, spreading it out in an even layer. Use a cake scraper or offset spatula to smooth the sides of the cake for a polished finish.
- Finish decorating the cake generously with fresh berries such as strawberries, blueberries, and blackberries for a beautiful and delicious presentation.
- Your beautiful and delicious Strawberry and Blueberry Layer Cake is now ready to be enjoyed!
- Storage: Keep the cake covered on the kitchen counter for immediate serving.
- For longer storage, the cake can be stored in the fridge. Ensure it is well-covered to maintain freshness.
- If refrigerated, remove the cake from the fridge 1-2 hours before serving to allow it to come to room temperature for the best flavor and texture. Best enjoyed within a few days.