Tender, velvety, and layered with sweet summer fruit, Dolly Parton’s Strawberry Cream Cheese Butter Cake is an old-fashioned Southern showstopper. With a rich, golden butter cake crumb, layers of fluffy cream cheese frosting, and juicy macerated fresh strawberries running through every slice, this bakery-style layer cake brings pure homestyle comfort to family dinners, holiday spreads, and weekend gatherings.
Recipe Overview
- Prep Time: 30 minutes
- Bake Time: 28 to 32 minutes
- Cooling Time: 1 hour
- Assembly & Chilling Time: 1 to 2 hours
- Total Time: ~3 hours (including chilling)
- Yield: One 3-layer 8-inch or 2-layer 9-inch round cake (12 to 14 generous slices)
- Estimated Calories: ~480 kcal per slice
- Skill Level: Intermediate
Equipment Checklist
- Three 8-inch (or two 9-inch) round cake pans
- Parchment paper rounds and non-stick baking spray
- Stand mixer fitted with paddle and whisk attachments (or electric hand mixer)
- Medium and large mixing bowls
- Long serrated bread knife (for leveling cake domes)
- Offset spatula
- Wire cooling racks
Detailed Ingredients
For the Rich Butter Cake Layers:
- 1 cup (2 sticks / 225g) Unsalted Butter: Softened to room temperature.
- 1 ½ cups (300g) Granulated Sugar: Creamed with butter for a fine, tender crumb.
- 4 Large Eggs: Room temperature.
- 2 ½ cups (315g) Cake Flour (or All-Purpose Flour): Sifted.
- 2 ½ tsp Baking Powder: Provides steady, even rise.
- ½ tsp Fine Salt: Balances the sweetness.
- 1 cup (240ml) Whole Milk (or Buttermilk): Room temperature.
- 2 tsp Pure Vanilla Extract: For classic bakery aroma.
For the Fresh Strawberry Filling:
- 3 cups Fresh Strawberries: Hulled and sliced thin.
- 2 tbsp Granulated Sugar: Draws out natural strawberry juices.
- 1 tbsp Fresh Lemon Juice: Brightens the berry flavor.
For the Whipped Cream Cheese Frosting:
- 12 oz (1 ½ blocks / 340g) Full-Fat Cream Cheese: Softened to cool room temperature.
- ¾ cup (1 ½ sticks / 170g) Unsalted Butter: Softened.
- 4 cups (500g) Powdered Sugar: Sifted smooth.
- 1 ½ tsp Pure Vanilla Extract
- 2 to 3 tbsp Heavy Whipping Cream: To achieve a silky, spreadable texture.
- Fresh Whole Strawberries: With leafy green tops intact for the crown.
Step-by-Step Instructions
1. Macerate the Strawberries
In a medium bowl, toss the 3 cups of sliced strawberries with 2 tbsp granulated sugar and 1 tbsp fresh lemon juice. Let the berries sit on the counter for 20 to 30 minutes to release their ruby juices (maceration). Drain the excess syrup through a small strainer, reserving the thick berry slices for cake assembly.
2. Prep Oven and Pans
Preheat your oven to 350°F (175°C) with the rack positioned in the center. Grease the bottoms and sides of three 8-inch round cake pans. Line the bottoms with parchment paper circles and lightly dust the inside with flour, tapping out excess.
3. Whisk the Dry Foundation
In a medium bowl, whisk together the 2 ½ cups of flour, 2 ½ tsp baking powder, and ½ tsp salt until aerated and uniform. Set aside.
4. Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the 1 cup of softened butter and 1 ½ cups of granulated sugar on medium-high speed for 4 to 5 full minutes. The mixture should become pale, creamy, and light.
5. Incorporate Eggs and Vanilla
Reduce mixer speed to medium-low. Add the 4 room-temperature eggs one at a time, beating for 30 seconds after each addition until completely emulsified before adding the next. Stir in the 2 tsp vanilla extract.
6. Alternate Dry and Wet Ingredients
With the mixer running on low speed:
- Add one-third of the flour mixture.
- Pour in half of the milk (½ cup).
- Add another third of the flour mixture, followed by the remaining milk.
- Finish with the final third of the flour.
- Mix just until no dry flour streaks remain. Use a silicone spatula to scrape the bottom and sides of the bowl by hand. Do not overmix.
7. Bake the Cake Rounds
Divide the batter evenly between the prepared cake pans (about 2 cups per pan). Smooth the tops with an offset spatula.
Bake at 350°F (175°C) for 28 to 32 minutes. The cakes are done when the edges pull away slightly from the sides of the pans and a toothpick inserted into the center emerges clean with a few moist crumbs.
8. Cool Completely
Let the cakes cool inside their pans on a wire rack for 15 minutes. Run a thin knife around the edges, invert onto wire cooling racks, peel off the parchment paper, and let cool completely to room temperature (about 45 to 60 minutes).
9. Make the Cream Cheese Frosting
In a clean mixing bowl, beat the 12 oz of softened cream cheese and ¾ cup softened butter on medium-high speed for 2 minutes until smooth and lump-free.
Gradually add the 4 cups of sifted powdered sugar on low speed, one cup at a time. Add the 1 ½ tsp vanilla extract and 2 to 3 tbsp of heavy cream. Increase speed to high and whip for 2 minutes until light, fluffy, and spreadable.
10. Assemble and Layer
- If the cake rounds have domed tops, level them with a serrated knife.
- Place the first cake layer on a serving platter or cake stand. Spread a generous layer of cream cheese frosting over the top.
- Arrange half of the drained strawberry slices in a single layer over the frosting.
- Place the second cake layer on top and repeat with another layer of frosting and the remaining sliced strawberries.
- Top with the third cake layer.
- Frost the top and outer sides of the entire cake with the remaining cream cheese frosting, leaving a rustic swirl finish.
11. Crown and Chill
Top the cake with whole fresh strawberries. Transfer the finished cake to the refrigerator to chill for at least 1 to 2 hours before slicing. (Chilling sets the cream cheese frosting and allows the cake layers to absorb the strawberry moisture for clean, bakery-sharp slices).
Pro Baker’s Tips for Success
- Drain the Macerated Strawberries: Do not add strawberries dripping with excess liquid directly onto the frosting, or the filling will slide and cause the cake layers to shift. Blot lightly with paper towels if needed.
- Room Temperature Dairy: Ensure your butter, eggs, and milk are all at room temperature (around 68°F–70°F / 20°C–21°C) before mixing the batter. Cold ingredients will cause the creamed butter to curdle and break.
- Serrated Knife for Slicing: Use a long, sharp serrated bread knife with a gentle sawing motion to slice through the berry layers cleanly without squeezing out the cream cheese frosting.
Storage Instructions
- Refrigerator Storage: Because of the fresh fruit and cream cheese frosting, store this cake covered in the refrigerator for up to 3 to 4 days.
- Serving: For the best buttery crumb and silkiest frosting texture, let refrigerated slices sit at room temperature for 15 to 20 minutes before enjoying.