Creamy Strawberry Rhubarb Layer Cake

Spring has always meant strawberry rhubarb season in my house. I love the way these two ingredients work together – the sweet berries balance out the tart rhubarb perfectly. But making a fancy layer cake used to feel like too much work for a weeknight dessert.

That’s why I simplified this recipe to use ingredients you probably already have. The sponge cake comes together quickly, and the fruit filling cooks while the cake cools. No complicated techniques or special equipment needed.

Want something light and fresh for your next gathering? This cake is perfect. Prefer to make it ahead? The layers hold up great in the fridge. Honestly, I make this whenever rhubarb shows up at the farmer’s market because it disappears fast.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is definitely your best bet for this cake, and you’ll find it in grocery stores during spring and early summer. Look for stalks that are firm and crisp, not limp or bendy, and avoid any that look dried out at the ends. The color can range from deep red to pale green, and while the red varieties look prettier in the final cake, the green ones taste just as good. If you can only find frozen rhubarb, make sure to thaw it completely and drain off any excess liquid before using it, otherwise your filling might turn out too watery.

Options for Substitutions

This cake is pretty forgiving when it comes to swapping ingredients:

• All-purpose flour: You can use cake flour for an even lighter texture – just use the same amount. Whole wheat pastry flour also works, though it’ll give you a slightly denser cake with a nuttier flavor.
• Rhubarb: If rhubarb isn’t in season, you can use all strawberries (4 cups total) or mix in other berries like raspberries or blueberries. Keep in mind that without rhubarb, the filling will be sweeter and less tangy.
• Canola oil: Any neutral oil works here – vegetable oil, grapeseed oil, or even melted coconut oil (though coconut will add a slight flavor).
• Lemon juice: Lime juice can step in if you’re out of lemons, or use 1 tablespoon of apple cider vinegar for that same bright acidity.
• Whipping cream: Heavy cream or heavy whipping cream (36-40% fat) works just as well. Don’t substitute with half-and-half or milk though – you need that higher fat content for the cream to whip properly.
• Cornstarch: You can use the same amount of tapioca starch or arrowroot powder to thicken the fruit filling.

Watch Out for These Mistakes While Baking

The biggest mistake when making this cake is underbeating the eggs – you really need to whip them for the full 10 minutes until they triple in volume, otherwise your cake layers will turn out dense instead of light and airy. When folding in the flour mixture, use a gentle hand and stop as soon as the flour disappears, since overmixing will deflate all those air bubbles you just worked so hard to create. Don’t skip chilling the strawberry rhubarb compote completely before assembling, as warm compote will melt your whipped cream and create a runny mess between the layers. To make slicing easier and prevent your layers from sliding around, pop the assembled cake in the freezer for 20 minutes before cutting, and use a serrated knife with a gentle sawing motion.

What to Serve With Strawberry Rhubarb Layer Cake?

This cake is pretty rich and sweet on its own, so I like to keep things simple when serving it. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on the side is always a good call, especially if you want to balance out the tartness from the rhubarb. For a nice contrast, serve it with a hot cup of coffee or tea – the bitterness really complements the fruity sweetness of the cake. If you’re serving this for a special occasion, fresh berries on the plate make it look extra nice without adding too much extra sweetness.

Storage Instructions

Store: This cake is best enjoyed within 2-3 days since it has fresh whipped cream and fruit filling. Keep it covered in the fridge, and I recommend using a cake dome or covering it loosely with plastic wrap so you don’t squish the frosting.

Make Ahead: You can bake the cake layers a day ahead and wrap them tightly in plastic wrap at room temperature. The strawberry rhubarb filling also keeps well in the fridge for up to 3 days, so you can make it in advance and just assemble everything the day you plan to serve it.

Serve: Take the cake out of the fridge about 30 minutes before serving so it’s not too cold. The flavors really come through better at a slightly cooler room temperature, and the cake will be softer and more enjoyable to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-2950
• Protein: 40-50 g
• Fat: 100-115 g
• Carbohydrates: 410-440 g

Ingredients

For the cake:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 6 large eggs, room temperature
• 1 cup sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp canola oil

For the compote:

• 1 cup sugar
• 3 tbsp cornstarch
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, cut into 1/2-inch pieces

For the frosting:

• 2 cups heavy whipping cream
• 4 tbsp sugar
• 1 tsp vanilla extract

Step 1: Prepare Pans and Mise en Place

• Two 8-inch cake pans

Preheat your oven to 350°F and grease two 8-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper for easy removal.

While the oven preheats, measure out all your ingredients and set them on the counter—this is especially important for the eggs, which need to be at room temperature to incorporate air properly and create that light, airy sponge cake texture.

Step 2: Make the Sponge Cake Batter

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 6 large eggs, room temperature
• 1 cup sugar
• 1 1/2 tsp vanilla extract
• 2 tbsp canola oil

Whisk together the flour and baking powder in a small bowl and set aside.

In a large mixing bowl, beat the room-temperature eggs with 1 cup sugar and 1 1/2 tsp vanilla extract on medium-high speed for about 10 minutes—you’ll know it’s ready when the mixture is pale, tripled in volume, and forms ribbons when the beaters are lifted.

This long beating time is crucial because it incorporates air that will make your cake light and fluffy.

Gently pour in the canola oil while the mixer is on low, then carefully fold in the dry ingredient mixture using a spatula until just combined—don’t overmix or you’ll deflate all that air you just worked to incorporate.

Step 3: Bake the Cake Layers

• sponge cake batter from Step 2

Divide the batter evenly between your prepared pans and smooth the tops.

Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean and the cakes are golden brown.

Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely—this usually takes about an hour.

While the cakes cool, you can start on the compote.

Step 4: Prepare the Strawberry-Rhubarb Compote

• 1 cup sugar
• 3 tbsp cornstarch
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, cut into 1/2-inch pieces

In a medium saucepan, combine 2 cups sliced strawberries, 2 cups rhubarb pieces, 1 cup sugar, 3 tbsp cornstarch, 2 tbsp lemon juice, and 1 tsp lemon zest.

Cook over medium heat, stirring occasionally, until the mixture comes to a boil—the cornstarch will thicken the compote and the fruit will release its juices.

Once boiling, reduce heat to low and simmer for about 5 minutes to fully develop the flavors and ensure the cornstarch is cooked through.

Transfer the warm compote to a bowl and refrigerate for at least 4 hours, or until well chilled—I find that chilling it overnight gives the best flavor development and helps the layers hold together better when building the cake.

Step 5: Make the Whipped Cream

• 2 cups heavy whipping cream
• 4 tbsp sugar
• 1 tsp vanilla extract

In a chilled mixing bowl, combine the heavy whipping cream, 4 tbsp sugar, and 1 tsp vanilla extract.

Beat on medium-high speed until stiff peaks form—this usually takes 3-4 minutes.

Be careful not to overbeat or you’ll end up with butter!

I like to chill my bowl and beaters in the freezer for 10 minutes before whipping—it helps the cream whip faster and hold its shape longer.

Step 6: Layer and Assemble the Cake

• cooled cake layers from Step 3
• chilled strawberry-rhubarb compote from Step 4
• whipped cream from Step 5

Using a serrated knife, carefully cut each cooled cake layer in half horizontally to create 4 layers total.

Place the first layer on your cake plate or cake stand and spread a thin layer of the chilled strawberry-rhubarb compote from Step 4 over it.

Add the second cake layer and repeat with another layer of compote.

Continue with the third cake layer and a final layer of compote, then top with the fourth and final cake layer.

Spread a generous layer of the whipped cream from Step 5 over the top and sides of the entire cake, creating a smooth finish or decorative swirls as desired.

Step 7: Chill and Serve

Refrigerate the assembled cake for at least 2 hours before serving—this helps all the layers set and makes the cake easier to slice cleanly.

The cake can be made up to 1 day ahead and stored covered in the refrigerator.

Serve chilled, and enjoy the beautiful layers of tender sponge cake, tart-sweet fruit compote, and creamy whipped cream in every slice!

Creamy Strawberry Rhubarb Layer Cake

Delicious Creamy Strawberry Rhubarb Layer Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 6 hours hrs

Total Time 9 hours hrs

Servings: 10 slices

Calories: 2850

Ingredients Method

Ingredients

  

For the cake:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 6 large eggs, room temperature
• 1 cup sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp canola oil

For the compote:

• 1 cup sugar
• 3 tbsp cornstarch
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, cut into 1/2-inch pieces

For the frosting:

• 2 cups heavy whipping cream
• 4 tbsp sugar
• 1 tsp vanilla extract

Method

 

1. Preheat your oven to 350°F and grease two 8-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper for easy removal. While the oven preheats, measure out all your ingredients and set them on the counter—this is especially important for the eggs, which need to be at room temperature to incorporate air properly and create that light, airy sponge cake texture.
2. Whisk together the flour and baking powder in a small bowl and set aside. In a large mixing bowl, beat the room-temperature eggs with 1 cup sugar and 1 1/2 tsp vanilla extract on medium-high speed for about 10 minutes—you'll know it's ready when the mixture is pale, tripled in volume, and forms ribbons when the beaters are lifted. This long beating time is crucial because it incorporates air that will make your cake light and fluffy. Gently pour in the canola oil while the mixer is on low, then carefully fold in the dry ingredient mixture using a spatula until just combined—don't overmix or you'll deflate all that air you just worked to incorporate.
3. Divide the batter evenly between your prepared pans and smooth the tops. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean and the cakes are golden brown. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely—this usually takes about an hour. While the cakes cool, you can start on the compote.
4. In a medium saucepan, combine 2 cups sliced strawberries, 2 cups rhubarb pieces, 1 cup sugar, 3 tbsp cornstarch, 2 tbsp lemon juice, and 1 tsp lemon zest. Cook over medium heat, stirring occasionally, until the mixture comes to a boil—the cornstarch will thicken the compote and the fruit will release its juices. Once boiling, reduce heat to low and simmer for about 5 minutes to fully develop the flavors and ensure the cornstarch is cooked through. Transfer the warm compote to a bowl and refrigerate for at least 4 hours, or until well chilled—I find that chilling it overnight gives the best flavor development and helps the layers hold together better when building the cake.
5. In a chilled mixing bowl, combine the heavy whipping cream, 4 tbsp sugar, and 1 tsp vanilla extract. Beat on medium-high speed until stiff peaks form—this usually takes 3-4 minutes. Be careful not to overbeat or you'll end up with butter! I like to chill my bowl and beaters in the freezer for 10 minutes before whipping—it helps the cream whip faster and hold its shape longer.
6. Using a serrated knife, carefully cut each cooled cake layer in half horizontally to create 4 layers total. Place the first layer on your cake plate or cake stand and spread a thin layer of the chilled strawberry-rhubarb compote from Step 4 over it. Add the second cake layer and repeat with another layer of compote. Continue with the third cake layer and a final layer of compote, then top with the fourth and final cake layer. Spread a generous layer of the whipped cream from Step 5 over the top and sides of the entire cake, creating a smooth finish or decorative swirls as desired.
7. Refrigerate the assembled cake for at least 2 hours before serving—this helps all the layers set and makes the cake easier to slice cleanly. The cake can be made up to 1 day ahead and stored covered in the refrigerator. Serve chilled, and enjoy the beautiful layers of tender sponge cake, tart-sweet fruit compote, and creamy whipped cream in every slice!