If you think making a gorgeous layered cake is too time-consuming or complex, think again. The strawberry naked cake proves that baking elegance can also be easy. This recipe simplifies the process while delivering showstopping results.
Why This Recipe Is Perfect for Any Occasion
Strawberry naked cake combines the best of both worlds: aesthetic appeal and incredible flavor. Its minimalist look skips the heavy frosting layers, highlighting the fresh strawberries and creamy buttercream.
This approach not only makes the cake feel lighter but also significantly reduces the time spent on intricate decorations. The use of a baking sheet for the layers is a clever trick that simplifies assembly, making it ideal for anyone short on time.
For food lovers, this cake hits all the right notes. It’s vibrant, bursting with the tangy sweetness of fresh strawberries, and balanced with the creamy richness of white chocolate buttercream.
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The hint of lemon zest adds a touch of brightness, making every bite unforgettable.
Tips for Making This Easy Cake
While this recipe is straightforward, a few tips can ensure the process is even smoother:
- Use high-quality ingredients: Fresh strawberries and real vanilla extract make a noticeable difference in flavor.
- Prep ahead of time: The cake layers and buttercream can be made in advance, allowing you to focus on assembling the cake on the day of serving.
- Leverage parchment paper: The recipe suggests using parchment paper with an overhang to make lifting the cake layers easier—a simple trick that saves time and frustration.
How to Customize This Easy Dessert Recipe
This strawberry naked cake is versatile and can be tailored to fit different tastes or dietary needs. Here are a few ideas:
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free baking mix.
- Try a dairy-free option: Replace the Greek yogurt and butter with plant-based alternatives. Coconut yogurt and vegan butter work beautifully here.
- Experiment with flavors: Swap the strawberry jam for raspberry or apricot preserves for a different fruity twist.
The Genius Behind Baking Sheet Layers
One of the standout features of this recipe is its use of a baking sheet for the cake layers. Traditional layer cakes often require multiple pans, but this technique eliminates that hassle.
The thin layer of cake bakes evenly and is easy to cut into rectangles, saving time while ensuring consistent results.
Assembling the layers becomes a breeze with this method. You can quickly stack and frost the cake without worrying about uneven layers. It’s an easy solution for busy bakers who still want a professional-looking dessert.
Why This Cake Is a Must-Try for Food Enthusiasts
Strawberry naked cake isn’t just a dessert—it’s an experience. From the bright burst of fresh fruit to the velvety buttercream, this recipe celebrates the joy of baking and sharing food with loved ones.
Its approachable nature makes it perfect for casual gatherings, birthdays, or even as a stunning centerpiece for your next dinner party.
So the next time you’re looking for an easy recipe that delivers on both flavor and presentation, give this strawberry naked cake a try. It’s proof that sometimes, simplicity is the secret to the best food.
Easy Strawberry Naked Cake Recipe
Equipment
- 13 × 18-inch rimmed baking sheet
- Parchment paper
- Stand mixer with paddle attachment
- Serrated knife
Ingredients
For the Cake:
- Butter for greasing
- 1 cup canola oil
- ¾ cup full-fat plain Greek yogurt
- 4 large eggs at room temperature
- 2 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 1¾ cups buttermilk at room temperature
- 4 cups all-purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- Zest of 1 lemon
- ¾ cup high-quality strawberry jam
- 3 cups fresh strawberries sliced
For the White Chocolate Buttercream:
- 2 cups 4 sticks salted butter at room temperature
- 2 cups confectioners’ sugar
- 8 ounces white chocolate melted and cooled
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a 13 × 18-inch rimmed baking sheet and line it with parchment paper, leaving an overhang of about 1 inch on the longer sides. Apply a bit of butter to the parchment paper as well for extra non-stick protection.
- Mix the Cake Batter: Using a stand mixer with a paddle attachment, combine the canola oil, Greek yogurt, eggs, granulated sugar, vanilla, and buttermilk. Beat on medium speed until smooth and well blended. Reduce the speed to low and gradually add the flour, baking soda, baking powder, salt, and lemon zest. Mix for about 2 minutes, or until the batter is smooth and no lumps remain.
- Bake the Cake: Pour the batter into the prepared baking sheet, spreading it evenly to cover the entire surface. Bake in the preheated oven for 25 to 30 minutes, or until the center of the cake is set and doesn’t jiggle when lightly shaken. Once baked, remove the pan from the oven and use a knife to gently loosen the edges of the cake from the parchment. Allow the cake to cool completely in the pan, which should take about 1 hour.
- Make the Buttercream: In a clean stand mixer bowl with the paddle attachment, cream together the butter and confectioners’ sugar on medium speed for 3 to 5 minutes, or until light and fluffy. Add the melted and cooled white chocolate, and beat for another minute until fully incorporated.
- Cut and Prepare Cake Layers: Once the cake has cooled, use the parchment overhang to carefully lift it out of the baking sheet. With a serrated knife, cut the cake into three equal-sized rectangular sections, each about 13 × 6 inches. Keep the parchment paper under each piece to make assembly easier and help support the layers while stacking.
- Assemble the Layers: Place one cake layer on a serving plate, keeping the parchment paper on the bottom side. Spread a third of the prepared buttercream over the top, ensuring it reaches the edges. Add half of the strawberry jam, gently swirling it into the buttercream without mixing it entirely. Layer 1 cup of sliced strawberries evenly over the jam. Repeat this process with the second cake layer, adding buttercream, the remaining half of the jam, and another 1 cup of strawberries. Place the third layer on top, and use the remaining buttercream to lightly frost the top of the cake. Decorate the top with the last 1 cup of strawberries.
- Serve and Store: Use a knife or spatula to carefully remove the parchment paper as you serve the cake. Any leftovers should be stored in an airtight container in the refrigerator for up to 1 day.
Notes
- Use the parchment as a “handle” to lift and invert layers during assembly. This helps align the layers easily without breaking them.
- For added decoration, garnish the top with lemon zest or edible flowers.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.