Strawberry summer stack cake from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 269) by Deb Perelman

Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
sour cream
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Serves : 12
EYB Comments

Cake refrigerates 4-6 hours before serving. Can substitute crème fraîche for sour cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Cake refrigerates 4-6 hours before serving. Can substitute crème fraîche for sour cream.
kristin_608wve on May 11, 2026

Very good! Not overly sweet.
holly_6rdxil on April 06, 2026

This was a such a hit in my family! Good strawberries are essential though. I thought I was doing it wrong at multiple points but it all came together! I added the extra cream to the top instead of serving it on the side. This is a great summer dessert
VegasCook37 on April 19, 2025

made 6/2024 lots of steps. Over baked it slightly. Didn’t look as pretty but good flavor. Very labor intensive but if making for a special occasion (was for my birthday and a friends) was worth the time and effort for all the dishes to wash
Pandan on June 01, 2024

I had some issues preparing this cake, but it was so worth it! I reduced the sugar in the dough to 200 grams, it was perfect that way. I had to bake all layers separately since I only have one 9 inch pan. It did work, but was quite time consuming because the cake stuck quite badly to the pan due to the sticky berry juice and sugar. It was quite a hassle to get the soggy cake out and then cleaning the pan. It definitely worked better when I used a round reusable silicone mat for the baking pan instead of using baking spray. I was skeptical the cake would work because the cake layers were quite soggy. I spread half of the cream withe creme fraiche on the first layer and the other half in between layer two and three (that’s how it looks in the picture). I didn’t get why the recipe states to only use one third. I also added some cream stabilizer (in German Sahnesteif). The finished cake didn’t look that pretty, but the cut pieces did look nice. Definitely one of the best strawberry cakes!