Ube Strawberry Layer Cake Squares

Ingredients

• 1.5 cups All-Purpose Flour, Spooned and leveled
• 2 tsp Baking Powder
• 0.5 tsp Fine Sea Salt
• 5 whole Large Eggs, At room temperature
• 1 cup Granulated Sugar, For the sponge
• 0.5 cup Ube Halaya, Store-bought or homemade, at room temperature
• 0.5 cup Neutral Oil, Canola or vegetable
• 0.5 cup Whole Milk, At room temperature
• 2 tsp Ube Extract, A paste-style extract gives the deepest color
• 8 oz Cream Cheese, Full-fat block, softened
• 0.75 cup Powdered Sugar, For the cream
• 1 tsp Vanilla Extract
• 1.5 cups Heavy Cream, Very cold
• 2 cups Strawberries, Fresh or frozen, hulled and chopped
• 0.33 cup Granulated Sugar, For the glaze
• 1 tbsp Lemon Juice
• 1 tbsp Cornstarch, Mixed with 2 tbsp cold water
• 0.25 cup Shelled Pistachios, Finely chopped, for topping

Instructions

1. Prep the Pan Heat the oven to 350°F (175°C). Grease a 9x13-inch metal baking pan, line it with a parchment sling that overhangs the two long sides, and grease the parchment. The sling lets you lift the cake out in one piece.
2. Whip the Eggs Whisk the flour, baking powder, and salt in a bowl. In a stand mixer, beat the eggs and 1 cup sugar on medium-high for 5-6 minutes until pale, thick, and roughly tripled in volume. In another bowl, whisk the ube halaya, oil, milk, and ube extract until smooth.
3. Combine and Bake With the mixer on low, stream in the ube mixture. Sift the dry ingredients over the batter in two additions and fold gently with a spatula until no streaks remain. Spread evenly in the pan and bake for 22-25 minutes, until the top springs back and a toothpick comes out clean. Cool for 10 minutes, lift out with the parchment, and cool completely on a rack.
4. Make the Strawberry Glaze While the cake bakes, simmer the strawberries, 1/3 cup sugar, and lemon juice in a small saucepan for 6-8 minutes, mashing the berries as they soften. Stir in the cornstarch slurry and cook for 1 minute more until thick and glossy. Strain out the seeds and pulp if you want a clear glaze, then let it cool to room temperature.
5. Whip the Cream Beat the softened cream cheese, powdered sugar, and vanilla until completely smooth. With the mixer running, slowly pour in the cold heavy cream, then whip on medium-high until it holds stiff peaks, about 2-3 minutes. Don't overwhip, or it will turn grainy.
6. Split and Stack Trim any domed top so the cake is flat. Cut the cake in half crosswise to make two 9x6.5-inch rectangles, then use a long serrated knife to split each one horizontally into two thin layers. Set one layer on a parchment-lined board, spread about a quarter of the cream over it, and repeat with the remaining layers, ending with cream on top. Smooth the top with an offset spatula.
7. Glaze, Chill, and Slice Chill the cake for 30 minutes to firm up the cream, then spoon the cooled strawberry glaze over the top and spread it to the edges. Refrigerate for at least 4 hours or overnight. Trim the four sides with a hot, dry knife for clean stripes, cut into 12 squares, and sprinkle with chopped pistachios just before serving.

Pro Tips

• Use a metal pan, not glass. Aluminum heats quickly and evenly, so this thin sponge bakes flat with pale sides, which makes it much easier to split into neat layers. Glass tends to over-brown the edges before the center is done.
• Split the layers while the cake is cold. Wrap the cooled cake and chill it for 30 minutes first; a firm sponge splits cleanly with a serrated knife and gives you fewer crumbs in the cream.
• For bakery-sharp stripes, dip your knife in hot water and wipe it dry before every single cut. Trimming the edges also gets rid of the slightly browned outer crust so you see only purple and white.

Variations

• Mango Top: Swap the strawberry glaze for a mango glaze made with 2 cups of diced ripe mango and a squeeze of lime. It's a classic Filipino pairing with ube.
• Halaya Layers: Spread a thin layer of ube halaya on each sponge layer before the cream for a richer, fudgier filling.
• Coconut Cream Version: Replace half the heavy cream with the thick, chilled cream from the top of a can of coconut milk and finish with toasted coconut instead of pistachios.

Nutrition (estimated, per serving)

505 calories · 50g carbs · 7g protein · 30g fat · 36g sugar · 1g fiber

Frequently Asked Questions

Can I make ube layer cake squares ahead of time?

Yes, and they're better that way. The assembled cake keeps covered in the refrigerator for up to 3 days, and the layers set more firmly after an overnight chill, which gives you cleaner slices. Add the pistachios just before serving so they stay crunchy.

Can I use ube powder instead of ube halaya?

Yes. Rehydrate 3 tablespoons of ube powder in 1/4 cup of hot milk, let it cool, and use it in place of the halaya. Increase the sugar in the sponge by 2 tablespoons, since halaya is already sweetened and powder isn't.

Why did my whipped cream filling turn runny?

Usually the cream cheese was too cold and lumpy, or the heavy cream wasn't cold enough. Beat the cream cheese until perfectly smooth first, then add very cold cream and whip just to stiff peaks. If the kitchen is warm, chill the bowl and beaters for 10 minutes beforehand.

Recommended Ingredient

Nordic Ware Naturals 9" x 13" Rectangular Cake Pan with Storage Lid — read our review.

More Desserts Recipes

• Authentic Homemade Ube Halaya (Purple Yam Jam)
• Fudgy Ube Crinkle Cookies with Powdered Sugar
• Ube Cupcakes with Ube Cream Cheese Frosting
• Ube Tres Leches Cake with Whipped Cream