Easy Strawberry Naked Cake Recipe
This easy strawberry naked cake recipe combines tender layers of buttermilk cake, fresh strawberries, and white chocolate buttercream for a stunning yet straightforward dessert. Perfect for any occasion, this cake skips the fuss of heavy frosting while still delivering a flavorful and elegant presentation.
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.
Tried this recipe?Let us know how it was!