Strawberry Banana Layer Cake

An easy recipe for a strawberry banana layer cake with layers of creamy whipped cream frosting made with fresh bananas and strawberries.

This strawberry banana layer cake is a perfect summer dessert that’s sure to impress. It has two layers of moist, fluffy vanilla cake layered with a dreamy whipped cream frosting with fresh strawberries and ripe bananas.

The most delicious thing about this recipe is that it’s so simple, but the flavor will make you feel like a pro.

Tips for the BEST Strawberry Banana Layer Cake

• When you add the flour mixture into the cake batter, whisk it for only 10-15 seconds. It’s best to incorporate as little air into this batter as possible. Avoid over mixing so your Strawberry Banana Layer Cake doesn’t come out too dense and heavy.
• Always use room temperature ingredients when baking for the best results. This ensures everything mixes together nicely.
• Good quality cake pans make a difference! A light coloured pan will bake unevenly so I prefer dark pans that reflect heat evenly, helping to keep the cake layers uniform in colour and texture.
• Lining your cake pan with parchment paper makes the process of getting the cakes out of their pans a lot easier!
• Get your cake layers as flat as possible! Using a serrated knife, level off the cake layers as best you can. This will help in the assembly process and make sure you have a layer that is flat on top.

How to Store Frosted Layer Cakes

Store your layer cake in an airtight container at room temperature for up to 5 days. Your best option for keeping your cake fresh is storing it in a cake keeper. Cover any exposed cake with plastic wrap (or more frosting) to help keep it from drying out.

Cake keepers are ideal because they allow the cake to breathe while maintaining an airtight seal.

A fridge is usually too cold for food storage, and will dry out the cake.

How to freeze cakes with whipped cream frosting

The best way to store a cake is in the freezer, where it will keep for up to 3 months. Ideally you would wrap it tightly in plastic and place it in an airtight container.

The best way to defrost is on the counter for 2-4 hours, depending on how frozen it was. How long it takes to defrost will depend on how warm your kitchen is.

About the Ingredients for the Strawberry Banana Cream Cake

Butter – It is best to use unsalted butter, but if you only have salted on hand, simply omit the additional salt.

Sugar – Just use plain old granulated sugar.

Eggs – Make sure your eggs are at room temperature before starting.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too. For a banana flavoured cake substitute with Banana extract.

Flour – The recipe calls for cake flour. If all you have is all-purpose flour, that is fine. Swap out 2 TBSP of the flour for cornstarch and you are set to go. Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake.

Baking powder – Leavens the cake, make sure it is still active so your cake rises perfectly.

Salt – Helps to balance all the flavours and make em shine. Skip if opting to use salted butter.

Buttermilk – Make sure your buttermilk is room temperature before starting. If you don’t have any buttermilk on hand make it yourself by adding half a tbsp of lemon juice to 1/2 cup milk.

Whipping Cream – For the frosting you need to start with very cold heavy cream. Cold cream whips more easily and results in a lighter whipped cream.

Cream Cheese – Use full fat brick cream cheese, at room temperature, for the best flavour.

Bananas – Use only ripe bananas!

Strawberries– Use fresh strawberries, not frozen ones!

Looking for More Tasty & Easy Cakes?

Check out some more of my favourite cake recipes:

This Raspberry Crumble Cake features a tender cake dotted with fresh raspberries, topped with crumble, and drizzled over with a lemon glaze.

One of my favourite doughnut shop treats is the Boston Cream doughnut, this Boston Donut poke cake  is a delicious way to enjoy all that Boston cream flavour!

This Coconut Poke Cake is a delicious dessert to enjoy after dinner with a mug of coffee but it works equally as well for serving guests.

How to Make Strawberry Banana Layer Cake

Yields: 12 Servings | Prep Time: 30 Mins | Cook Time: 30 Mins

Ingredients:

• 16 tbsp unsalted butter (room temp)
• 2 c granulated sugar
• 3 lg eggs (room temp)
• 2 lg egg yolks (room temp)
• 2 tsp vanilla extract (can use banana extract if you prefer a stronger banana taste to the cake)
• 3 c cake flour
• 2½ tsp baking powder
• 1 tsp salt
• 1 c buttermilk (room temp)

For the Whipped Cream Frosting

• 1½ c whipping cream (very cold)
• 8 oz cream cheese (room temp)
• 1 c granulated sugar
• 1 tsp. clear vanilla extract
• 2 lg bananas (very ripe and mashed)
• 2 c diced strawberries

Directions:

Preheat oven to 350°.

Grease and flour 2-9″ round cake pans. Placing a piece of parchment paper, cut to fit bottom of pan before greasing will help removal of cake after baking.

Using the paddle attachment on the stand mixer, beat butter and sugar at medium speed until mixture is light and fluffy. This should take 3-4 minutes. Stop to scrape sides of bowl frequently.

Add eggs and egg yolks, one at a time, mixing after each until combined.

Mix in vanilla extract.

In separate bowl, combine flour, baking powder and salt.

With your mixer on low, gradually alternate, adding flour mixture and buttermilk to the egg/butter mixture, starting and ending with dry mixture until all is just combined, do not overmix.

Divide batter between the two prepared pans.

Bake on center rack of the preheated oven for approx. 25-35 minutes, until a toothpick inserted in center comes out clean. Cool on wire rack, then remove from pans.

For the Whipped Cream Icing

Beat whipping cream in a small bowl until stiff peaks form. Set aside.

Using a separate large bowl, mix cream cheese, sugar and extract until mixture is smooth and creamy.

Gently fold in the whipped cream mixture, then fold in the banana and 1-cup of the strawberries.  Reserve the remaining strawberries for tops of cakes.

Using an extra-large piping tip, pipe icing on top of one of the cakes. (If you don’t have a piping tip, simply spread icing with a knife or spoon.)  Sprinkle half of the remaining 1 cup strawberries across the layer.  

Place second layer on top and ice that one, then top with remaining strawberries. Best to chill before serving. Store any leftovers in the refrigerator.