Best Strawberry Poppy Seed Layer Cake Recipe

It’s been a decade since I closed my bakery, but my passion for baking has never gone stale. And I’m constantly whipping up new recipes! Guess what? My homemade strawberry poppy seed layer cakes never fail to enthrall my fam and my guests. The secret? There’s no rocket science here, really!

Why This Strawberry Poppy Seed Layer Cake Recipe Has Won So Many Hearts

• The cake itself is moist, often with a tart hint of lemon or vanilla, which blends beautifully with the sweet and tangy strawberries! As if that wasn’t already awesome, the poppy seeds swoop in to add another nutty, crunchy surprise.
• Trust me, it looks like a gorgeous work of art when layered with strawberry sauce or topped with fresh berries. Slice through that picture-perfect frosting, and you’ll find a hidden gem – the vibrant ruby red sauce against the creamy-white poppy seed cake. This guy is a serious show-stealer at any fancy party.
• Since it’s on the sweeter side, the cake tastes wonderful with lighter dishes like finger sandwiches or savory tarts. You can even go with a fizzy drink (like sparkling wine) to balance the sugary flavor!

18 Basic Steps To Make Strawberry Poppy Seed Layer Cake

Sponge Cake With Poppy Seeds

Step 1.

Preheat your oven to 340°F (170°C) and grease up an 8″ pan. Line the bottom with parchment paper; trust me, it helps with the cleanup.

Step 2.

Now, crack 4 eggs and take the whites from the egg yolks. 

Whisk the yolks with a teaspoon of lemon zest, ⅓ cup of sugar, and a dash of vanilla extract until they’re creamy and kind of pale yellow. Stir in the baking powder, add the oil and water, then fold in the flour and our little poppy seeds; yes, in that order! 

Step 3.

Grab a bigger bowl and whip the whites with a pinch of salt until they’re frothy. Slowly sprinkle in the remaining sugar, and keep beating until you get stiff peaks — like mountain peaks, okay?

Step 4.

Now, gently mix a heaping tablespoon of these egg whites into egg yolks, and then carefully fold all that yolk mixture back into the whites. Have you got it? Good.

Step 5.

Pour this lovely batter into your prepared pan. Pop it in the oven and bake for about 35 to 40 minutes until a small toothpick poked in the middle comes out mostly clean.

Step 6.

Let it rest for 10 or 15 minutes. Then, flip it out onto a rack so it will cool completely. Voila!

Lemon Syrup 

Step 7.

Grab a saucepan and toss in lemon juice, water, and sugar. Boil it for about 3 minutes, then set aside.

Strawberry Sauce

Step 8. 

Get another saucepan and throw in your strawberries – along with lemon juice, cornstarch, and sugar. Boil and simmer the mixture for 5- 7 minutes until thickened. After that, just let it cool off.

Chocolate Cream Cheese Frosting

Step 9.

Toss white chocolate with ¼ cup of cream in a heat-safe bowl. Prepare a pan with steaming water and pop the bowl over it. Let it melt smoothly over low heat, then set it aside to chill at room temperature. 

Step 10.

In a big bowl, beat the cream cheese ’til smooth. Then, mix in the powdered sugar with vanilla extract until combined. Now, pour in the melted chocolate you set aside earlier (Step 9) and give it a real good mix!

Step 11. 

Add the whipping cream. Keep mixing till stiff peaks start to form. And there you have it!

Cake Assembly

Step 12.

Slice the cake into 3 layers. Easy peasy! Spread some frosting on your serving platter (right at the center), then place the first cake layer on top.

Step 13.

Drizzle about ⅓ of the lemon sugar syrup over the cake. Once that’s done, dress up the layer with about ⅓ of the chocolate cream cheese frosting. Don’t skimp this!

Step 14.

Gently spoon your strawberry sauce atop the frosting, but leave a small border around the edges — about half an inch is the sweet spot.

Step 15.

Finally, we’re done with the first cake layer! Time for the second. Place it on top and repeat everything all over again:

• Soak with ⅓ of lemon sugar syrup.
• Apply another ⅓ of the frosting.
• Top it off with the rest of your strawberry sauce.

For the final (third) cake layer, soak it well with the remaining lemon sugar syrup!

Step 16.

Cover the whole cake with the rest of our creamy frosting. Smooth out the sides and top nicely.

Step 17.

Pop this beauty in the fridge for a few hours (or even a whole day if you can wait) to set everything up.

Step 18.

When you’re about to dig in, get wild with the decorations! Pipe some extra frosting, throw on strawberry halves or a few poppy seeds, or do whatever else works for you. 

I hope you enjoy every bite of this masterpiece. ^_^

The world can never have enough strawberries. Check out my recipes for strawberry cake and strawberry shortcake!

Note

I know not all of you have poppy seeds at hand or are huge fans of their flavor. But I have another option: Chia seeds! Feel free to use them in a 1:1 swap to yield the same amazing crunch.

Even chopped nuts (like almonds or walnuts, twice better if toasted) work like a champ here. But, of course, do not expect the textures to turn out similar! In fact, compared to Chia or poppy seeds, their taste is much more pronounced.

FAQs

How Can I Keep The Strawberries From Making The Cake Soggy?

Simple: make sure your cake layers are completely cool before assembling! Warm or hot cakes only weep moisture and bring in all the mess.

What Should I Do If The Cake Batter Is Too Thick?

Add a tablespoon or two of milk at a time. Taste how it turns out after each addition until you are happy with the consistency.

Good luck!

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