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Recipe Ingredients


  • 9 Tbsp. Demerara or Turbinado sugar
  • 1 1/2 cups LAND O LAKES® Extra Creamy Butter, softened
  • 1 (8 oz.) pkg. cream cheese, softened
  • 2 1/4 cups sugar
  • 6 large LAND O LAKES® Eggs
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. almond extract
  • 3 cups cake flour
  • 5 cups sliced strawberries
  • 3 Tbsp. sugar
  • 1 tsp. salt


  • 5 cups sliced strawberries
  • 3 Tbsp. granulated sugar


  • 6 oz. cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 1/2 tsp. vanilla extract
  • 1 vanilla bean, seeds scraped from inside bean*
  • 2 cups LAND O LAKES® Heavy Whipping Cream
  • *Substitute an additional 1  1/2 teaspoons vanilla extract.

Recipe Directions

  1. Heat oven to 325°F. Butter 2 (9-inch) cake pans; sprinkle with 3 tablespoons Demerara sugar each. Shake to coat evenly. Set aside.
  2. Combine butter, cream cheese, and sugar in large bowl until light and creamy, about 3 minutes. Add eggs, one at a time, scraping bowl often, until thoroughly mixed. Mix in vanilla and almond extract.
  3. Combine cake flour and salt together in another bowl. Slowly add to butter mixture; mix until fully combined. Divide batter into thirds, pouring one-third into each prepared pan and smoothing tops evenly. Place remaining batter into refrigerator until ready to use. Bake 28-30 minutes or until lightly browned and toothpick inserted in center comes out clean (top may not look completely done). Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean one pan; butter and sugar pan. Bake and cool final cake layer as directed above.
  4. Combine strawberries and sugar together in bowl; toss to coat. Let stand 30 minutes or until juices form.
  5. Meanwhile, combine cream cheese, powdered sugar, vanilla, and vanilla beans in large bowl until creamy. Slowly add whipping cream; beat until stiff peaks form.
  6. Place 1 cake layer onto cake plate or pedestal. Prick top with fork all over. Place about 1 1/2 cups strawberries on top, using slotted spoon, spreading to cover top surface. Dollop about 3/4 cup frosting on top of berries, spread evenly to cover berries. Place second cake layer on top, repeating process of berries and frosting. Place final layer on top; spread remaining frosting on top of cake and top with remaining berries and juice.
  7. 12 servings
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Make and store cake no more than 2 hours in advance of serving. The sugar edges lose their crunch over time. Store any leftover cake, covered, in refrigerator for up to 3 days.
Serving this cake can be a little challenging. We suggest using a long, serrated knife to cut the cake.