This strawberry banana cake has three layers of moist banana cake with homemade strawberry jam in the middle. Then there is a fresh strawberry buttercream on the outside and is topped with even more strawberries!
This easy strawberry banana cake recipe uses fresh strawberries in both the jam and frosting. And then fresh bananas are used in the cake layers.
The cake is perfectly moist, tender, and so soft. It tastes just like banana bread but in cake form!
Why You'll Love This Cake
- It's filled with fresh fruit.
- The cake layers are tender but sturdy.
- The strawberry frosting pairs so well with the banana flavor.
- Strawberry slices are placed on top of the cake.
- It's perfect for the Spring, Summer, or any special occasion!
This is such a flavorful cake thanks to the juicy strawberries and overripe bananas.
If you're looking for the perfect dessert to serve at your Easter celebration, I highly recommend this cake!
What Is Lifeway Kefir?
Lifeway Kefir is a cultured milk that is both tart and tangy in flavor. I use this to replace milk in a lot of my recipes!
For this cake I used Lifeway Kefir Plain Lowfat Milk. It's 99% lactose-free, gluten-free, and made with natural ingredients. It's also packed full with protein, calcium, and active probiotic cultures.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Leavening Agents: A combination of both baking soda and baking powder are used.
- Butter: Make sure to use unsalted butter.
- Bananas: Three medium-sized bananas are what you need. The more ripe, the better!
- Yogurt: Use either plain or vanilla yogurt. You could also use greek yogurt or sour cream.
- Lifeway Kefir Plain Lowfat Milk: Makes the cake batter super moist!
- Strawberries: I used fresh, but you could also use frozen strawberries.
- Lemon Juice: Adds a touch of tartness to the jam.
Here are the step by step instructions on how to make the best strawberry banana cake recipe.
Step 1: Dry ingredients. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 2: Butter and sugars. In the large bowl of an electric mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until light and fluffy.
Step 3: Wet ingredients. Reduce the speed to medium and add the eggs, one at a time, beating well after each addition.
Then add in the mashed bananas, yogurt, and vanilla extract, mixing until incorporated.
Step 4: Combine the ingredients. Reduce the mixer speed to low and alternately add the flour mixture and Lifeway Kefir milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined.
Step 5: Bake the cake. Divide the batter amongst the three prepared cake pans and bake for 25-30 minutes.
Step 6: Strawberry jam. In a medium saucepan over medium heat, mix together the pureed strawberries, sugar, and lemon juice.
Occasionally stir until thickened and cool completely in the refrigerator.
Step 7: Make the frosting. Beat the butter on high speed until smooth. Add the powdered sugar, strawberry jam, and vanilla extract and mix on low speed until combined.
Then beat on high for an additional 1-2 minutes until smooth and creamy.
Assembling The Cake
Make sure the cake layers and jam are completely cooled before assembling and decorating.
Place one cake layer on a cake stand or serving plate and pipe a border of frosting around the edge of the cake. Then spread 3-4 tablespoons of the strawberry jam in the center using an offset spatula.
Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat (I use my offset spatula and cake scraper).
Place the entire cake in the freezer for 10 minutes to chill. Then, finish frosting the sides of the cake and decorate the top.
I used the Wilton 6B to pipe a border and then added sliced strawberries.
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
You could also wrap the individual pieces of cake in plastic wrap before placing it into the refrigerator. This helps to keep a moist cake.
Expert Baking Tips
- Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Strawberry Jam: Make sure this is at room temperature before assembling the cake. To speed up the process, place it in the freezer for 10 minutes.
You could also use two 8-inch or two 9-inch cake pans instead. Just note that the bake times may be different.
Yes they can! Once the cake layers have cooled, wrap them in plastic wrap. Keep them on the counter over night or freeze for up to 30 days. Pull it out 1 hour before decorating. You could also make the strawberry jam the day before too!
Yes you can! Just follow the instructions like you would if they were fresh.
It brings me so much joy to see you make my recipes. 🙂
More Cake Recipes
Strawberry Banana Cake
- Three 6-Inch Cake Pans
- Electric Stand Mixer
- Mixing Bowls
- Cake Decorating Tools
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup brown sugar
- ¾ cup sugar
- 2 large eggs, room temperature
- 3 overripe bananas, medium-sized (mashed)
- ⅓ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- ½ cup Lifeway Kefir Plain Lowfat Milk, room temperature
- 2 cups strawberries, about 17 medium-sized
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 ½ cups unsalted butter (3 sticks), room temperature
- 5 cups powdered sugar
- 3-4 tablespoons strawberry jam
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
- Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Then mix in the bananas, yogurt, and vanilla extract.
- Now, reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a silicone spatula.
- Divide the batter amongst the three prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.
- Slice the tops off of the strawberries and puree them in a food processor or blender for 5 seconds. Place them in a medium-sized saucepan and mix in the sugar and lemon juice.
- Cook over medium heat until thickened (about 15-20 minutes). Be sure to stir occasionally.
- Once thickened, transfer the strawberry jam to a heat-safe bowl and place it into the refrigerator to completely cool.
- In the bowl of an electric stand mixer using the paddle attachent, beat the butter on high speed until light and creamy (1-2 minutes). Add the powdered sugar, 3 tablespoons of the strawberry jam, and vanilla extract and mix on low speed until combined.
- Increase the speed to high and beat the frosting until smooth and creamy (1-2 minutes). If you want more strawberry flavor, add one more tablespoon of the puree and beat until combined.
- Place one cake layer on a cake stand or plate and pipe a border of frosting around the edge of the cake. Then spread 3-4 tablespoons of the strawberry jam in the center of the cake using an offset spatula.
- Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
- I decorated the top by using the Wilton 6B to pipe a border and then added sliced strawberries.
- Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.