Celebrate summer birthdays with this irresistibly fluffy strawberry cake, layered with a creamy strawberry frosting for a burst of fresh berry flavor in every bite!

7. Cool the layers

• Let layers cool in pans for 10 minutes, then invert onto wire racks and remove parchment. Cool completely (important — warm cakes melt the frosting).

8. Make the stabilized strawberry buttercream

1. If using gelatin for stability: sprinkle 1 tbsp instant clear gelatin into 2 tbsp cold water, let bloom a minute, then warm gently to dissolve. Cool to room temperature. (If using powdered unflavored gelatin, bloom about 1 tsp in 2 tbsp cold water, then warm gently to dissolve.)
2. In the mixer bowl, beat softened butter (225 g) on medium-high until pale and fluffy, about 3–4 minutes.
3. Gradually add sifted powdered sugar (start with 300 g), beating on low until incorporated, then increase speed. Add vanilla and salt.
4. Slowly add cooled strawberry purée (120–150 g) a few tablespoons at a time until you reach desired flavor and texture. If frosting becomes too loose, add more powdered sugar in 2–3 tbsp increments. If too stiff, add 1–2 tbsp heavy cream. If using gelatin, add it now (ensure it is cool but liquid). Beat until silky and fluffy. Taste — if you want more berry tang, add another tablespoon of purée. Finish by beating 30–60 seconds on high for volume.

9. Level and (optional) soak

• If the cake domes, level each layer with a serrated knife or cake leveler.
• Optional: brush each layer lightly with a spoonful of reserved strawberry purée or a thin simple syrup (1:1 sugar:water) to add moisture and amplify flavor.

10. Assemble the cake

1. Place first layer on cake board or plate. Spread roughly ⅓ of the frosting in an even layer (about 1 cup).
2. Add second layer and repeat. For the top layer, spread a thin crumb coat (a thin layer of frosting around the sides and top) to lock in crumbs. Chill 15–20 minutes to set.
3. Apply final coat of frosting, smooth with an offset spatula and bench scraper. For a semi-naked look, drag a spatula lightly so some cake peeks through. For a clean finish, chill briefly then smooth again.
4. Garnish with halved fresh strawberries, whole small berries, mint leaves, or white chocolate shards. For a birthday, add sprinkles or edible gold leaf sparingly.

Decoration ideas

• Fresh & simple: crown the top with whole and halved berries in a circle.
• Elegant: drip a thin glaze of slightly warmed strawberry purée reduced with a tablespoon of sugar, then chill.
• Fun birthday: mini buttercream rosettes around the edge with fresh strawberry halves between them.
• Textured sides: use a fork or comb tool for rustic lines on the sides, then top with berries.

Troubleshooting & tips

• Dense cake: overmixing develops gluten. Mix until just combined. Also check that your baking powder is fresh (past ~6 months loses power).
• Soggy layers: likely too much liquid from uncooked purée. Reduce purée on the stove before using. Brush layers lightly rather than pour purée directly onto cake.
• Runny frosting: butter too warm or too much purée. Chill the frosting briefly and beat again; add more powdered sugar if needed. Gelatin can stabilize in hot climates.
• Pale strawberry flavor: use concentrated purée and a bit of freeze-dried strawberry powder (1–2 tbsp) folded into the frosting for extra intensity without thinning.

Storage

• Room temperature: up to 4–6 hours in a cool room (good for parties).
• Refrigerator: 3–4 days in an airtight cake box. Bring to room temperature 30–60 minutes before serving for best texture.
• Freezing: cake (unfrosted layers) freeze well for up to 2 months wrapped tightly. Frosting can be frozen in a container; thaw and rewhip gently before using.

Variations & substitutions

• Gluten-free: substitute 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it.
• Dairy-free: use plant-based butter and full-fat coconut yogurt; texture will change slightly. Use a neutral oil like avocado.
• Chocolate-strawberry: fold 40 g (⅓ cup) cocoa powder into the dry ingredients and reduce flour by 40 g. Use chocolate shavings for garnish.
• Lighter option: replace half the butter with applesauce in the cake (texture will be denser), or make a whipped mascarpone frosting instead of buttercream.

Final notes — serve & celebrate!

This strawberry layer cake is designed to show off bright, fresh berry flavor while staying light and fluffy — perfect for summer birthdays when strawberries are at their peak. The concentrated purée step is the secret: it keeps the berry flavor forward without sogginess. Decorate simply with berries and let the cake do the talking. Slice generously, serve with a scoop of vanilla ice cream if you like, and enjoy the summer celebration.

If you want, I can:

• Scale this recipe to a 9-inch or 10-inch cake, or to cupcakes.
• Provide an illustrated timeline (what to do 2 hours before, 1 hour before, 30 minutes before) for party-day timing.