Go Back

Strawberry Tall Cake

Course Dessert
Cuisine American
Servings 8 people


  • Mixer



  • 5 tablespoons butter at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/2 teaspoons baking powder
  • 1 1/2 cups cake flour
  • 2/3 cup powdered buttermilk
  • 2/3 cup water


  • 1 1/2 cups heavy cream
  • 1/4-1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 16 ounce container of sweetened frozen strawberries thawed



  • If using a stand mixer, fit with paddle attachment. Pre-heat oven to 350 degrees. Spray 3 6 inch round baking pans with Baker's Joy OR grease and flour pans.
  • Cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beat until smooth.  Mix together the buttermilk powder and water, add to cake batter.  Sprinkle on the baking powder, mix.  Add the flour and mix until just combined.  Divide batter evenly among three 6 inch pans.  Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Allow to cool completely.

Whipped Cream

  • If using a stand mixer, fit with whisk attachment.
  • Beat heavy cream and vanilla together until slightly whipped up.  Add powdered sugar to taste. (I like my whipped cream a little sweeter than most).

To Assemble the Cake

  • Layer cake, cream, and strawberries.  The frozen, thawed strawberries are quite juicy so some will slop over the sides of the cake, this juice will soak in and taste delicious!


adapted from Sky High Irresistible Triple Layer Cakes