As the vibrant hues of berry season may begin to fade, our household remains perpetually enchanted by the irresistible charm of strawberries. To us, there’s truly nothing quite like the burst of natural sweetness from a perfectly ripe, juicy strawberry. Whether it’s enjoyed as a quick snack, a delightful side dish, or an elegant dessert, a bowl of fresh strawberries is always met with enthusiasm in our home. Their constant presence in our kitchen has even left a lasting mark on our family’s lexicon; one of my daughter’s very first words, surprisingly, was “strawberry.” Although, I must admit, her initial pronunciation was far from conventional, sounding more akin to “shy-ee.”

For months, I would hear her sweet, singsong voice echo through the house, “shy-ee, shy-ee,” a charming but cryptic utterance that left me puzzled. It took a while, a delightful journey of linguistic discovery, until the pieces finally clicked into place. The moment I deciphered her beloved “shy-ee” as “strawberry,” a wave of joyful recognition washed over us both. Naturally, we celebrated this sweet breakthrough in the most fitting way possible: with a generous helping of strawberries! Fast forward a few years, and our shared adoration for this incredible fruit has only deepened, culminating in this magnificent Strawberry Pie Cake – a dessert that promises to unite every strawberry lover at the table.

Today’s creation is a true celebration, skillfully blending the nostalgic comfort of a classic strawberry pie with the sophisticated elegance of a layered cake. This isn’t just any cake; it’s a culinary masterpiece that begins with a foundation of our heavenly pound cake, meticulously crafted to achieve an unbelievably tender and moist crumb. But what truly sets this cake apart is the ingenious incorporation of finely ground graham cracker crumbs directly into the batter. This thoughtful addition infuses the cake with that distinct, buttery, and slightly spiced flavor profile of a traditional graham cracker pie crust, creating an unexpected yet utterly delightful taste and textural dimension.

As we build upon this exquisite base, the cake reveals layers of pure indulgence. Each tier is generously filled with a velvety, sweetened Swiss meringue buttercream – renowned for its light, airy texture and delicate sweetness that never overwhelms. Complementing this luxurious filling is a whisper-thin smear of bright strawberry jam, offering a concentrated burst of fruitiness that cuts through the richness and adds a vibrant tang. But the true star of the show, the element that ties it all together, is the frosting. Our fresh strawberry buttercream is a sensory delight, bursting with the authentic taste of sun-ripened strawberries. Its gorgeous, natural pink hue, dotted with tiny, visible flecks of real strawberry, makes it as visually stunning as it is delicious. It’s a frosting that truly captures the essence of summer on a plate. The only thing left to complete this picture-perfect dessert? A generous mound of glistening, fresh strawberries piled high on top… and, of course, a chorus of eager forks!

This Strawberry Pie Cake isn’t merely a recipe; it’s an experience designed to evoke warmth, joy, and the sweet nostalgia of homemade goodness. Every component has been carefully considered to deliver a harmonious balance of flavors and textures, making it ideal for special occasions, family gatherings, or simply when you desire an extraordinary treat. Prepare to impress with this stunning dessert that combines the best of both worlds – the crumbly delight of a pie and the festive elegance of a layered cake. Follow these detailed instructions to create your own masterpiece.

STRAWBERRY PIE CAKE

a recipe by Carrie Sellman

For the Graham Cracker Cake:

• 3 sticks unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3 cups cake flour, sifted
• 1 cup finely ground graham cracker crumbs (from approximately 9 full sheets)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup whole milk
• 1/3 cup heavy cream
• 6 large eggs, at room temperature
• 2 tablespoons pure vanilla extract

1. Preheat your oven to 325°F (160°C). Prepare four 8-inch round cake pans by thoroughly buttering them, dusting with flour, and lining the bottoms with parchment paper. This meticulous preparation ensures your cakes release perfectly.
2. In a medium bowl, whisk together the sifted cake flour, finely ground graham cracker crumbs, baking powder, and salt until well combined. Set this dry mixture aside.
3. In a separate bowl, whisk together the whole milk, heavy cream, room temperature eggs, and vanilla extract until thoroughly blended. Set this wet mixture aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and brown sugar on medium-high speed. Continue beating for about 3 minutes, or until the mixture becomes visibly pale and fluffy. Stop the mixer occasionally to scrape down the sides and bottom of the bowl, ensuring even creaming.
5. With the mixer on low speed, gradually add one-third of the dry ingredients to the butter mixture. Mix until just incorporated.
6. Next, slowly pour in one-half of the milk mixture. Mix until just combined.
7. Repeat the process: add another third of the dry ingredients, mix, then pour in the remaining milk mixture, mix, and finally, add the last portion of the dry ingredients. Mix only until just combined and no streaks of flour remain, being careful not to overmix, which can lead to a tough cake.
8. Divide the batter evenly among your four prepared cake pans. Bake for approximately 25-28 minutes, or until a wooden toothpick inserted into the center of a cake comes out with only a few moist crumbs attached, indicating it’s perfectly baked.
9. Allow the cakes to cool in their pans on a wire rack for about 15 minutes before inverting them onto the rack to cool completely. Ensure they are fully cooled before attempting to frost or assemble to prevent melting and sliding.

For the Sweetened Buttercream Filling and Strawberry Buttercream Frosting:

• 10 large egg whites
• 3 cups granulated sugar
• 1/2 teaspoon fine sea salt
• 4 cups unsalted butter, at room temperature, cut into 1-inch pieces
• 2 teaspoons pure vanilla extract
• 2 tablespoons finely chopped strawberry puree (ensure it’s not too watery)

1. In the heat-proof bowl of a stand mixer (or a large metal bowl), combine the egg whites, granulated sugar, and salt. Place this bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Continuously whisk the mixture by hand until the temperature reaches 160°F (71°C) on a candy thermometer and all the sugar crystals have completely dissolved. The mixture should feel perfectly smooth when rubbed between your fingers – this typically takes about 3-5 minutes. This pasteurization step is crucial for safety and texture.
2. Carefully remove the bowl from the heat and attach it to your stand mixer, fitted with the whisk attachment. Starting on low speed, gradually increase to medium-high and whisk continuously until stiff, glossy peaks form and the meringue is thick, fluffy, and completely cooled to the touch. This process usually takes about 10-15 minutes. A cool bowl is essential before adding butter.
3. Switch to the paddle attachment. With the mixer on medium-low speed, begin adding the room temperature butter, a few tablespoons at a time, mixing well after each addition. The mixture may look curdled or soupy initially, but don’t worry – continue mixing. Be patient; after 10-15 minutes of continuous mixing, the buttercream will transform into a beautifully smooth, silky, and spreadable consistency.
4. Add the vanilla extract and mix until thoroughly combined and evenly distributed.
5. Carefully divide the finished buttercream into two equal halves. Reserve one half to be used as the plain sweetened buttercream filling between the cake layers.
6. To the other half of the buttercream, add the finely chopped strawberry puree. Mix on medium-low speed until the puree is fully incorporated, creating a perfectly pink and deliciously flavored fresh strawberry frosting. Ensure the puree is very finely chopped to prevent chunks and achieve a smooth texture.

For the Assembly:

• Strawberry jam (good quality, for a vibrant layer)
• Additional fresh strawberries, for garnish

1. Place the first layer of the cooled graham cracker cake on your serving platter or cake stand. Spread a thin, even layer of strawberry jam onto the top surface of this cake layer. This provides a delightful tart contrast and extra fruity flavor.
2. Next, add a generous layer of the plain sweetened buttercream on top of the jam. Spread it smoothly and evenly to the edges.
3. Carefully place the second layer of cake on top of the buttercream. Repeat steps 1 and 2 until all four cake layers are stacked, finishing with the last cake layer on top.
4. Using the strawberry buttercream, apply a thin crumb coat to the entire outside of the stacked cake. This traps any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes until the crumb coat is firm. Once chilled, apply the remaining strawberry buttercream smoothly and evenly around the sides and top of the cake, creating a beautiful finish.
5. For decoration, pipe a decorative swirl or border of the plain buttercream on the very top edge of the cake, if desired. Then, artfully arrange a beautiful mound of fresh, glistening strawberries in the center of the cake, creating a stunning visual centerpiece.
6. Refrigerate the completed Strawberry Pie Cake for at least 30 minutes, or until ready to serve, allowing the flavors to meld and the buttercream to firm up perfectly. Bring to room temperature for 15-20 minutes before serving for optimal flavor and texture.

This Strawberry Pie Cake is truly a labor of love, but one that is immensely rewarding. The combination of the subtly spiced graham cracker cake, the silky-smooth Swiss meringue buttercream, the bright burst of strawberry jam, and the fresh, fruity strawberry frosting creates a symphony of flavors and textures that is simply unforgettable. It’s a cake that embodies warmth, celebration, and the simple joy of sharing something truly delicious with loved ones. We encourage you to try this recipe and bring a slice of summer happiness into your home, no matter the season. Perfect for birthdays, holidays, or any day that calls for something extraordinary, this cake is destined to become a treasured favorite. Enjoy every delectable bite!