Strawberry Rhubarb Layer Cake is a delightful treat that brings together sweet, juicy strawberries and tangy rhubarb in soft, fluffy layers of cake. The balance of flavors is just right—bright and fresh with a hint of tartness that keeps each bite exciting. It’s topped with creamy frosting that complements the fruit perfectly without being too heavy.
I love making this cake when strawberries and rhubarb are in season because the fruit tastes so vibrant and fresh. One of my favorite things about this cake is how the rhubarb adds a little surprise tartness that cuts through the sweetness, making it refreshing rather than overly sweet. I like to use a simple cream cheese or whipped cream frosting to keep it light and let the fruit shine.
This cake is perfect for spring or summer gatherings, whether it’s for a birthday, a picnic, or just a cozy weekend treat. I find it brings a little burst of sunshine to any table, and everyone always asks for the recipe! Serving it with a cup of tea or a glass of cold lemonade makes it even better in my book.
Key Ingredients & Substitutions
Rhubarb: This gives the cake its signature tangy flavor. If you can’t find fresh rhubarb, frozen works well too—just thaw and drain excess liquid before cooking. For a less tart option, add a little extra sugar to the filling.
Strawberries: Fresh strawberries add juicy sweetness and color. If out of season, frozen berries can be used, but thaw and drain them well to avoid soggy filling and frosting.
Cream Cheese: It keeps the frosting creamy and tangy, balancing the fruit flavors. For a lighter frosting, you can swap half the cream cheese for whipped cream or mascarpone cheese.
All-purpose flour: Standard for cakes, but if you need a gluten-free version, use a gluten-free flour blend designed for baking, making sure it has xanthan gum for structure.
How Do I Make the Strawberry Rhubarb Filling Thick and Not Runny?
Getting the filling to the right thickness is key to avoid a soggy cake.
- Cook the fruit on medium heat until it breaks down and juices release.
- Add cornstarch mixed with a bit of cold water to the fruit mixture while cooking. Stir constantly to avoid lumps.
- Simmer until the filling thickens to a jam-like consistency. It should coat the back of a spoon.
- Let the filling cool completely before spreading it on the cake to keep layers firm.
Patience is important here! Rushing can lead to runny filling that slides or sogs the cake layers. I like to make the filling a day ahead so it’s fully set.
Equipment You’ll Need
- Three 8-inch round cake pans – I recommend these because they bake evenly and are just the right size for layered cakes.
- Mixing bowls – for whisking dry ingredients and making the frosting, these make prep easier.
- Electric hand or stand mixer – helps whip the butter, cream, and frosting smoothly with less effort.
- Cooling racks – cool the baked cakes completely so they don’t sogginess the frosting.
- Saucepan – essential for cooking the fruit filling until thickened.
- Rubber spatula – for scraping the mixing bowls and spreading the filling evenly.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different fruit flavor, especially in off-season months.
- Add a splash of orange or lemon zest in the frosting for a citrus twist that complements the tartness of the fruit.
- Mix chopped nuts, like almonds or pistachios, into the frosting for some crunch and extra flavor.
- Use a different frosting, like whipped mascarpone or cream cheese with honey, for a richer or slightly sweeter finish.
Strawberry Rhubarb Layer Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Strawberry Rhubarb Filling:
- 1 ½ cups fresh rhubarb, diced
- 1 ½ cups fresh strawberries, hulled and chopped
- ¾ cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch
For the Frosting:
- 1 cup heavy cream
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- ½ cup strawberries, finely chopped or pureed
- 1 tsp vanilla extract
For Garnish:
- Fresh whole strawberries
How Much Time Will You Need?
This cake takes about 20 minutes to prepare, 25-30 minutes to bake, and around 10-12 minutes to cook the filling. Allow extra time (at least 1 hour) to chill the cake after assembling before serving. Altogether, plan for about 2 to 2 ½ hours from start to finish, including cooling and chilling time.
Step-by-Step Instructions:
1. Make the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar until fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla. Add the dry ingredients and milk alternately, beginning and ending with the dry mix. Stir until just combined.
2. Bake and Cool the Cakes:
Divide the batter evenly into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
3. Prepare the Strawberry Rhubarb Filling:
In a medium saucepan, combine rhubarb, strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring often, until the fruit softens and mixture thickens to a jam-like consistency, about 10-12 minutes. Remove from heat and cool completely before using.
4. Whip Up the Frosting:
Beat the heavy cream until soft peaks form, then set aside. In another bowl, beat the cream cheese and powdered sugar until smooth and creamy. Gently fold the cream cheese mixture into the whipped cream. Add the finely chopped or pureed strawberries and vanilla extract, folding gently to combine.
5. Assemble Your Cake:
Place one cake layer on your serving plate or cake stand. Spread half the fruit filling evenly over it, then add a thin layer of frosting on top. Repeat with the second layer and remaining filling and frosting. Top with the final cake layer, then frost the top and sides of the whole cake with the remaining frosting.
6. Garnish and Chill:
Decorate the top with fresh whole strawberries. Refrigerate the cake for at least one hour to let it set before slicing. Enjoy your beautiful and delicious strawberry rhubarb layer cake!
Can I Use Frozen Strawberries or Rhubarb?
Yes, frozen fruit works fine! Just make sure to thaw and drain them thoroughly to prevent excess moisture in the filling, which can make the cake soggy.
How Should I Store Leftover Cake?
Store the cake covered in the refrigerator for up to 3 days. Keep it in an airtight container or tightly wrapped to maintain freshness and prevent the frosting from drying out.
Can I Make the Filling Ahead of Time?
Absolutely! The filling can be made a day ahead and stored in the fridge. Just bring it to room temperature before spreading it on the cake for easier assembly.
What Can I Substitute for Cream Cheese in the Frosting?
You can swap cream cheese with mascarpone or Greek yogurt for a lighter, tangy option. Just keep in mind this may slightly change the frosting’s texture and flavor.