Neapolitan Cake: Vintage & Girly Delight With Freeze-Dried Strawberries & Fancy Styles!

Neapolitan Cake with Freeze-Dried Strawberries is the perfect blend of nostalgic flavors and modern techniques that creates a showstopping dessert for any occasion. This elegant layered cake combines the classic trio of chocolate, vanilla, and strawberry in a way that’s both visually stunning and deliciously satisfying. The addition of freeze-dried strawberries elevates this Swiss Cake with an intense berry flavor that simply can’t be achieved with fresh fruit alone. As someone who’s been baking professionally for years, I can attest that few desserts capture attention quite like a beautifully executed Neapolitan cake.

Nutritional Benefits

Nutrient	Amount per Serving
Calories	385
Carbohydrates	52g
Protein	5g
Fat	18g
Sugar	38g
Fiber	1.5g
Calcium	80mg

Ingredients & Substitutions

Ingredient	Role	Possible Substitutions
All-purpose flour	Structure	Cake flour (for lighter texture)
Granulated sugar	Sweetness	Coconut sugar (deeper flavor)
Unsalted butter	Richness	High-quality margarine
Large eggs	Structure/binding	Flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg)
Vanilla extract	Flavor	Vanilla bean paste
Cocoa powder	Chocolate flavor	Dark cocoa powder
Freeze-dried strawberries	Intense strawberry flavor	Freeze-dried raspberries
Whole milk	Moisture	Buttermilk or plant-based milk
Cream cheese	Frosting base	Mascarpone
Heavy cream	Frosting texture	Whipped coconut cream
Powdered sugar	Frosting sweetness	Sifted coconut sugar (blended until fine)

Equipment Needed

1. Three 8-inch round cake pans
2. Stand mixer or hand mixer
3. Food processor (for pulverizing freeze-dried strawberries)
4. Sifter or fine mesh strainer
5. Offset spatula
6. Rotating cake stand (helpful but not essential)
7. Piping bags and tips (for decoration)
8. Cake leveler or serrated knife
9. Measuring cups and spoons
10. Mixing bowls (various sizes)

Step-by-Step Instructions

1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. Create the Base Batter: In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy (about 3-4 minutes). Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla extract.

3. Mix Dry Ingredients: In a separate bowl, sift together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.

4. Combine Wet and Dry: Alternate adding the flour mixture and 1 cup of milk to the butter mixture, beginning and ending with the flour. Mix until just combined.

5. Divide the Batter: Separate the batter evenly into three bowls.

6. Flavor the Batters:
– Bowl 1 (Vanilla): Leave as is, adding an extra 1/2 teaspoon vanilla extract.
– Bowl 2 (Chocolate): Fold in 1/3 cup cocoa powder and 2 tablespoons milk.
– Bowl 3 (Strawberry): Grind 1 cup freeze-dried strawberries into a powder using a food processor, then fold into the batter with a few drops of pink food coloring (optional).

7. Bake the Cakes: Pour each batter into its respective prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The Neapolitan Cake with Freeze-Dried Strawberries layers may bake at slightly different rates, so check each one individually.

8. Cool the Cakes: Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

9. Prepare the Frosting: Beat 12 oz cream cheese and 1/2 cup unsalted butter until smooth. Add 4 cups powdered sugar, 1 tablespoon vanilla extract, and a pinch of salt. Mix until creamy. In a separate bowl, whip 1 cup heavy cream until stiff peaks form, then fold into the cream cheese mixture.

10. Divide and Flavor Frosting: Separate the frosting into three portions. Leave one plain, add 2 tablespoons cocoa powder to the second, and fold in 1/4 cup pulverized freeze-dried strawberries to the third.

11. Assemble the Cake: Level the cakes if needed. Place the chocolate layer on your serving plate, spread with vanilla frosting. Add the vanilla cake layer, spread with strawberry frosting. Top with the strawberry cake layer.

12. Final Frosting: Cover the entire Swiss Cake with a thin crumb coat of vanilla frosting, chill for 20 minutes, then finish with remaining frosting, creating decorative swirls or patterns as desired.

13. Decorate: Garnish with additional crushed freeze-dried strawberries, chocolate shavings, and fresh strawberries if desired.

Troubleshooting & Pro Tips

– Dense Cake Layers: Don’t overmix the batter after adding flour. Mix just until combined.
– Uneven Baking: Rotate pans halfway through baking time for even heat distribution.
– Crumbly Cake: Ensure your cakes are completely cooled before frosting.
– Frosting Too Soft: If your frosting is too soft to work with, refrigerate it for 15-20 minutes.
– Pro Tip: Freeze cake layers for 30 minutes before frosting for easier handling and fewer crumbs.
– Color Enhancement: Add a tiny amount of pink food coloring to the strawberry components if you want a more vibrant pink color.
– Flavor Boost: For an extra punch of flavor, brush each cake layer with a simple syrup (flavored accordingly) before frosting.

Storage & Make-Ahead Tips

– Make-Ahead: Cake layers can be baked up to 3 days in advance. Wrap cooled layers tightly in plastic wrap and store at room temperature or refrigerate.
– Frosting Storage: Frosting can be made 1-2 days ahead and stored in the refrigerator. Bring to room temperature and re-whip before using.
– Assembled Cake: Once assembled, the cake can be stored in the refrigerator for up to 5 days. Bring to room temperature 1-2 hours before serving for best flavor and texture.
– Freezing: Unfrosted cake layers freeze well for up to 2 months. Thaw overnight in the refrigerator before using.
– Serving Tip: For clean slices, run your knife under hot water and wipe dry between cuts.

Conclusion

This Neapolitan Cake with Freeze-Dried Strawberries represents the perfect marriage of classic flavors and contemporary baking techniques. The triple layers of chocolate, vanilla, and strawberry create not just a visually stunning dessert, but also a symphony of complementary flavors that dance on your palate. The freeze-dried strawberries add an intensity that transforms this Swiss Cake from ordinary to extraordinary, making it perfect for birthdays, anniversaries, or any celebration where you want to impress. Whether you’re a seasoned baker or trying a layered cake for the first time, this recipe offers clear instructions and troubleshooting tips to ensure success. Share your creation with loved ones and watch as they marvel at both its beauty and delicious flavor.

FAQ

Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain too much moisture and will affect the cake’s structure. For the intense flavor without the moisture, freeze-dried strawberries are essential.

How far in advance can I make this cake?
You can bake the layers up to 3 days ahead and assemble the day before serving. The completed cake tastes best within 3-5 days.

Can I make this as a sheet cake instead of layers?
Yes! Divide the batters and spread them side by side in a 9×13 pan for a classic Neapolitan look. Reduce baking time to about 20-25 minutes.

Why did my strawberry layer turn brown when baked?
The natural acids in strawberries can react with baking soda/powder. Using freeze-dried berries helps minimize this, and a touch of pink food coloring can enhance the color if desired.

Is there a dairy-free version of this recipe?
Yes, substitute the butter with plant-based butter, milk with almond or oat milk, and use dairy-free cream cheese and whipped coconut cream for the frosting.

What if I can’t find freeze-dried strawberries?
Check specialty food stores, online retailers, or even some coffee shops that carry freeze-dried fruits. Alternatively, you could explore Fancy Cakes with different flavor profiles.

Can I make cupcakes instead of a layer cake?
Absolutely! This recipe yields approximately 24-30 cupcakes. Fill each liner with a spoonful of each batter for a Neapolitan effect in each cupcake.

Follow me on Pinterest for more Neapolitan Cake with Freeze-Dried Strawberries.