Strawberry Orange Layer Cake
A bright orange layer cake filled with whipped cream and fresh strawberries; light, citrusy, and perfect for spring and summer gatherings.
Ingredients
- 1 ½ cup all purpose flour (275g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt
- 1 cup sugar (250g)
- 1 large orange, zest and juice (300g)
- ⅓ cup butter, at room temperature (100g)
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup plain Greek yogurt (100g)
Filling & Topping:
- 1 ½ lb strawberries, hulled (about 4 cups) (680g)
- ¼ cup sugar (50g)
- 1 tsp vanilla
- 2 tbsp fresh orange juice
- 2 cups heavy cream (454g)
Instructions
- Preheat oven to 350°F (175°C).
- Butter a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl or the bowl of a stand mixer, place the sugar and orange zest. Using your fingertips, rub them together to release the oils in the zest.
- Add the butter and beat with a mixer until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating until well combined and fluffy. Add in vanilla.
- Reduce the speed to low. Add the flour mixture alternating with the yogurt, mixing just until combined. Stop and scrape down the bowl as needed.
- Add in orange juice mixing just until combined. Add batter to prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Macerate the berries: Select 5 of the largest strawberries you have, trim them so they’re all the same height, and set aside. Slice the remaining berries lengthwise. Toss the sliced berries into a large bowl with the sugar, vanilla, and orange juice. Allow to sit until juicy and syrupy, about 30 minutes.
- Whip the cream: Meanwhile, in a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the heavy cream, starting on medium-low and increasing the speed gradually to high as the cream thickens, until you have soft peaks. Refrigerate until you’re ready to assemble the cake.
- Split the cake into two layers: Using a serrated knife, score a horizontal line all around the side of the cake at the midway point. Using the same knife, carefully cut through the cake along the indentation. Lift the top layer off the cake and set aside.
- Assemble the cake: Arrange the 5 trimmed berries that you set aside hulled-side down over the bottom layer, placing one in the center and the other 4 spaced evenly around - these help keep the top layer elevated so you don’t squish out all the cream as you slice the cake. Spoon two-thirds of the sliced berries and any juices over the bottom layer, arranging them around the 5 berries. Spoon half the whipped cream over the berries.
- Place the top layer onto the bottom layer, cut-side down. Spread the remaining whipped cream over the top and spoon the remaining berries and juices on top. Serve.