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    Home » Layered Cake Recipes

    Mar 14, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Strawberry Semi-Naked Cake

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    Pinterest pin for Strawberry Semi-Naked Cake

    This strawberry semi-naked cake is a layered vanilla cake filled with diced fresh strawberries. It is topped with cream cheese frosting and extra fresh strawberries. It is decorated for a semi-naked look with lots of filling.

    Cake slices missing on strawberry semi-naked cake.

    This strawberry semi-naked cake is such a classic cake. It is a vanilla cake with fresh strawberry filling. The cake is decorated in a semi-naked look!

    If you are looking for more strawberry recipes, try Chocolate Covered Strawberry Cake, Strawberry Danish, and Strawberry Filled Cupcakes

    Why You Will Love This

    • Vanilla cake- The vanilla cake layers are very soft and moist.
    • Fresh strawberry filling-The filling has diced fresh strawberries for a very vibrant spring/ summer flavor.
    • Cream cheese frosting- This cream cheese frosting goes so well with this cake! The tang from the cream cheese mixed with the strawberries is wonderful.
    • Semi-naked cake- Decorating the cake in a semi-naked look is even easier than fully frosting it!
    Cake slices on pink plates.

    Ingredient Notes

    • Dairy ingredients- Pull these out 2 hours before baking.
    • Sour cream- Use full fat sour cream.
    • Cake flour- I tried this with both cake flour and all-purpose flour. Cake flour gives it the best texture and quality.
    • Buttermilk- You can use ¾ cup whole milk and 1 Tablespoon of lemon juice. Let it sit for 10 minutes before using.
    • Strawberries- This recipe needs fresh strawberries.
    • Cream cheese- Use full fat cream cheese.
    • Powdered sugar- Make sure it is sifted to avoid a gritty frosting.

    Step By Step Instructions

    Here is how to make and bake this cake.

    STEP 1: Beat the butter and sugar. Beat this on high to get a fluffy texture.

    STEP 2: Add in the wet ingredients. Next, add in sour cream, vanilla, and eggs. It will appear lumpy, but this is normal.

    STEP 3: Add in dry ingredients and buttermilk. Alternate these and mix it on low.

    STEP 4: Bake the cake. Bake the cake for 16-19 minutes.

    STEP 5: Cream cheese frosting. Beat the cream cheese and the butter. Next, add in the powdered sugar until mixed in. It will be thick.

    Then, add in vanilla, heavy cream, and vanilla. Mix until fluffy.

    Cake batter in glass bowl.
    Vanilla cake layers on cooling rack.
    Strawberry filling on cake layer.

    What Size Pans

    This recipe makes three 8 inch cake layers. However, you can use 6 inch cake pans to get a thicker layer of cake.

    Make sure to spray the pans well with baking non-stick spray and place an 8 inch parchment circle on the bottom of each pan to prevent sticking.

    Assembling The Cake

    Place small amount of frosting on the board you are decorating on. This will keep the cakes in place.

    Place the first layer of cake bottom side down. Use a serrated knife or a cake leveler to get a flat surface. Spread 1 cup of frosting over the cake and pipe a frosting border around the edges. The border will keep the strawberries inside.

    Fill the cake layer with diced strawberries, They should be compacted in, but flat before stacking the cakes.

    Repeat with the second layer. The last layer should be bottom side up to get the flattest surface for the top of the cake.

    Use a cake scrapper to smooth the frosting around the edges. If there are gaps, pipe in extra frosting and smooth again. Freeze for 10 minutes to set the fillings.

    Apply frosting around the cake. Use the cake scrapper to smooth the cake. To achieve the semi-naked look, there should be peaks of cake poking through the frosting.

    Top with fresh strawberries. I used almost a full container of strawberries to top the cake. The more the better!

    Strawberry semi-naked cake on a marble stand.

    FAQ

    Can this be made into cupcakes?

    Yes it can. Divide the recipe in half to make 12 cupcakes.

    Can this be made into a square cake?

    This will make a 9X13 cake. Divide the recipe in half for an 8X8 cake.

    Can this be made with 9 inch cake pans?

    Yes. It will make 2 layers using 9 inch cake pans.

    Close up of cake slice.

    Storing and Freezing

    Store this strawberry semi-naked cake in an airtight container. Store in the fridge for 5 days.

    Freezing

    You can freeze the vanilla cake layers if you make it ahead of time. Once the cakes are cool, wrap in cling wrap and store in the freezer. They should only be in the freezer for less than a week. Pull the cake out for 1 hour before decorating the cake.

    You can also freeze the cake slices of this strawberry semi-naked cake. Wrap each slice in cling wrap and store in an air tight container and freeze up to 30 days.

    Pull the cake slices out for 1 hour before eating.

    Taking a cake slice out of the strawberry semi-naked cake.

    Other Cake Recipes To Try

    • Layered blueberry chocolate cake split open.
      Layered Blueberry Chocolate Cake
    • One cake slice of rainbow swirl cake on a platter.
      Rainbow Swirl Cake
    • Taking a fork out of the lemon blackberry cake.
      Lemon Blackberry Cake

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Cut open strawberry semi-naked cake

    Strawberry Semi-Naked Cake

    Stephanie Rutherford
    This strawberry semi-naked cake is a fluffy vanilla layered cake. It is filled with cream cheese frosting and diced fresh strawberries.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr 30 minutes mins
    Cook Time 18 minutes mins
    Decorating Time 1 hour hr
    Total Time 2 hours hrs 48 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 slices
    Calories 492 kcal

    Ingredients
     
     

    Vanilla Cake

    • 1 cup Unsalted butter room temperature
    • 1 ½ cups White granulated sugar
    • 1 tablespoon Pure vanilla extract
    • ¼ cup Sour cream room temperature
    • 4 Large eggs room temperature
    • 3 cups Cake flour
    • 2 teaspoon Baking powder
    • 1 teaspoon Salt
    • ¾ cup Buttermilk room temperature

    Cream Cheese Frosting

    • 8 oz Cream cheese room temperature
    • 1 ½ cups Unsalted butter slightly cold
    • 8 cups Powdered sugar sifted
    • 1 tablespoon Pure vanilla extract
    • ¼ cup Heavy cream
    • Pinch of salt
    • 3 cups Diced Strawberries
    • Strawberries whole and half strawberries

    Instructions
     

    Vanilla Cake

    • Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place 8 inch parchment circles on the bottom of the pan. Spray again.
    • In a mixing bowl, sift the cake flour, baking powder, and salt. Set aside. Using a mixer, beat the butter and sugar on high for 4 minutes. Scrape the bowl.
    • Add in sour cream and vanilla. Beat until combined. Scrape the bowl and add the eggs one at time. Once combined, scrape the bowl to make sure all the butter is mixed in.
    • Add in ⅓ of the dry ingredients and half of the buttermilk, mix until just combined. Add another ⅓ of the dry ingredients and the rest of the buttermilk. Then, add the rest of the dry ingredients.
    • Pour the batter evenly between the three cake pans by using a kitchen scale. Bake for 16-19 minutes. The cakes are done baking when a toothpick inserted comes out clean.
    • Let the cakes sit in the pans for 10 minutes before transferring to a cooling rack. Allow cakes to cool completely before decorating

    Cream Cheese Frosting

    • Set the butter on the counter for 30 minutes. This will let it get slightly cold. While waiting, sift the powdered sugar.
    • Using a mixer, beat the cream cheese. Beat on high for 1 minute. Add in the butter and beat for 3 minutes until soft and fluffy.
    • Slowly add in the powdered sugar. Then, add salt, vanilla, and heavy cream. Mix on low until just combined. Turn to high and beat for 3 minutes. Use a wooden spoon to beat the air bubbles out.

    Assembly

    • Place a small amount of frosting on the bottom of the board you are decorating on. This will keep your cake in place while decorating.
    • Place first layer of cake on the bottom side down. Place 1 cup of frosting on the cake and smooth. Pipe a layer of frosting around the border of the cake to keep the filling in. Fill the entire layer with diced strawberries. Repeat with the second layer. Place the last layer bottom side down.
    • Fill any gaps between filling and cake with extra frosting and smooth. Freeze for 10 minutes. Then, apply a light layer of frosting around the whole cake. There should be parts of the cake peeking through. Top with fresh strawberries.

    Notes

    Cake:
    Flour- Make sure to spoon and level the flour or use a kitchen scale. Compacted flour will dry out the cake.
    High altitude baking- Add an extra 3 tablespoon of flour.

    Nutrition

    Calories: 492kcalCarbohydrates: 100gProtein: 4gFat: 36gSaturated Fat: 22gTrans Fat: 1gCholesterol: 100mgSodium: 265mgPotassium: 77mgFiber: 1gSugar: 20gVitamin A: 1173IUVitamin C: 1mgCalcium: 75mgIron: 1mg
    Keyword cream cheese buttercream, fluffy, fresh strawberries, layered cake, moist, semi naked cake, vanilla cake
    Tried this recipe?Let us know how it was!

    More Layered Cake Recipes

    • Taking a slice out of the ding dong cake.
      Ding Dong Cake
    • Blueberry cake on a platter opened up.
      Blueberry Cake
    • Chocolate raspberry cake slice on a plate.
      Chocolate Raspberry Cake
    • Close up of brownie cake split open.
      Brownie Cake

    About Stephanie Rutherford

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      Recipe Rating




    1. Jill says

      February 24, 2022 at 6:09 pm

      5 stars
      This cake is so good. Especially the frosting!

      Reply
    2. anupama says

      January 05, 2022 at 12:28 am

      Hi...can you please tell me the size of cake ( kg )

      Reply
      • Stephanie Rutherford says

        January 05, 2022 at 10:10 am

        It would be about 1kg

        Reply
    3. Jess D says

      October 25, 2021 at 1:39 pm

      5 stars
      I’ve never found a vanilla cake recipe that’s been a 5/5 I’ve always found them to be dry and sense, but this one was incredible! It was very moist, held up very nice and paired with a cream cheese frosting perfectly.

      Reply
      • Jess says

        October 25, 2021 at 1:39 pm

        Dense* oops

        Reply
      • Stephanie Rutherford says

        October 25, 2021 at 1:48 pm

        I am so glad you loved this cake!

        Reply
    4. Nilda says

      October 21, 2021 at 8:31 am

      Good Morning.

      I am curious if this recipe would be fine with a buttercream frosting. The activity is outdoors and I’m concerned about the cream cheese frosting, and weather temperatures.

      Nilda

      Reply
      • Stephanie Rutherford says

        October 21, 2021 at 11:39 am

        Yes you can use buttercream frosting! You can use your favorite, or here is mine.
        2 cups butter slightly cold
        6 cups sifted powdered sugar
        1 tsp vanilla
        1/8 tsp Salt
        1/4 cup Heavy cream

        Reply

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