Welcome to my kitchen! Today, I'm sharing my methodical approach to a Strawberry Cake With Filling that's both visually stunning and incredibly delicious. This cake features two tender vanilla layers, a luscious homemade strawberry filling, and a creamy, tangy frosting that ties it all together.
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I've developed this recipe to be foolproof, with precise measurements and clear steps. Whether you're a seasoned baker or a beginner, you'll find the process manageable and the results impressive. The filling is made from fresh strawberries, reducing down to a concentrated, jammy goodness that contrasts perfectly with the light cake.
So, let's roll up our sleeves, preheat that oven, and create a dessert that will become a new favorite. Remember, baking is a science, but with a little patience, you'll be rewarded with a cake that tastes as good as it looks.
Why You'll Love This Recipe
About the Ingredients
2 1/2 cups (315g) all-purpose flour
Use a digital scale for accuracy. If you don't have one, spoon flour into measuring cups and level off. For a lighter texture, you can substitute 1 cup with cake flour.
2 1/2 teaspoons baking powder
Make sure your baking powder is fresh for proper lift. You can test it by mixing a teaspoon with hot water – it should bubble vigorously.
1/2 teaspoon salt
Fine sea salt works best. It balances the sweetness and enhances the strawberry flavor.
3/4 cup (170g) unsalted butter, softened
Bring to room temperature for easy creaming. If you only have salted butter, reduce the added salt to 1/4 teaspoon.
1 1/2 cups (300g) granulated sugar
Regular white sugar. You can reduce to 1 1/4 cups if you prefer less sweet, but the texture may be slightly drier.
3 large eggs, room temperature
Room temperature eggs emulsify better, leading to a more stable batter. If in a hurry, place eggs in warm water for 5 minutes.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. You can use vanilla bean paste for a more intense aroma.
1 cup (240ml) buttermilk, room temperature
Buttermilk adds moisture and tenderness. If you don't have it, make a substitute by adding 1 tablespoon lemon juice to 1 cup milk and letting it sit for 5 minutes.
2 cups (about 300g) fresh strawberries, hulled and diced
For the filling, choose ripe, sweet strawberries. If strawberries are out of season, frozen (thawed) berries work well – just drain excess liquid.
1/3 cup (65g) granulated sugar (for filling)
Adjust sugar based on the sweetness of your berries. You can use honey or maple syrup, but it will alter the flavor slightly.
2 tablespoons cornstarch
Cornstarch thickens the filling. You can substitute with arrowroot powder or tapioca starch.
1 tablespoon lemon juice
Fresh lemon juice brightens the strawberry flavor and helps set the filling.
1 recipe Cream Cheese Frosting (8 oz cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 tsp vanilla)
The frosting is creamy and tangy, balancing the sweetness. For a lighter option, use whipped cream frosting.
Tips & Tricks
Room Temperature Ingredients
Ensure butter, eggs, and buttermilk are at room temperature for a smooth, emulsified batter. Cold ingredients can cause curdling.
Don't Overmix
Once you add the flour mixture, mix just until combined. Overmixing develops gluten, resulting in a tough cake.
Cool Completely
Before assembling, let the cake layers cool completely, and the filling should be at room temperature. Warm layers will melt the frosting and cause sliding.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper. This ensures the cakes release easily.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This distributes the leavening agents evenly and prevents lumps.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides as needed. This aerates the mixture for a tender crumb.
4. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. The mixture should look smooth and glossy.
5. Alternate Dry and Buttermilk
With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with flour. Mix just until combined – do not overmix.
6. Bake the Layers
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and spring back when lightly touched.
7. Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. This prevents the layers from cracking.
8. Make the Strawberry Filling
In a small saucepan, combine diced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil, about 5-7 minutes. It should be glossy and coat the back of a spoon. Remove from heat and cool completely.
9. Assemble the Cake
Place one cake layer on a serving plate. Spread a thick layer of strawberry filling over it, leaving a small border. Top with the second cake layer. Frost with cream cheese frosting, and garnish with fresh strawberries if desired.
Delicious Variations
- Add a layer of sliced fresh strawberries on top of the filling for extra texture.
- Swap the cream cheese frosting for a whipped cream topping for a lighter dessert.
- Use the filling as a topping for vanilla ice cream or pancakes – it's that versatile!
How to Store Strawberry Cake With Filling
Refrigerator
Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 15 minutes before serving for best flavor.
Freezer
You can freeze unfrosted cake layers wrapped in plastic wrap for up to 2 months. The filling can also be frozen in a sealed container for up to 3 months. Thaw overnight in the fridge before assembling.
Reheating
This cake is best enjoyed at room temperature. If you prefer a warm slice, microwave a piece for 10-15 seconds, but note the frosting may soften.
Frequently Asked Questions
Q: Can I use frozen strawberries for the filling?
Yes, you can use frozen strawberries. Thaw them first and drain any excess liquid to avoid a runny filling. Proceed with the recipe as written.
Q: How do I know when the cake is done baking?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The cake should also spring back when lightly pressed and the edges will pull away from the pan.
Q: Can I make this cake gluten-free?
Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. Make sure it contains xanthan gum for structure. The texture may be slightly denser, but it will still be delicious.
Q: How do I keep the filling from making the cake soggy?
Make sure the filling is thick enough (cook it until it coats the back of a spoon) and that it is completely cool before spreading. Also, you can pipe a ring of frosting around the edge of the cake layer to create a barrier.
Q: Can I use a different frosting?
Absolutely! This cake pairs well with vanilla buttercream, whipped cream, or even a chocolate ganache. Just ensure the frosting is thick enough to support the filling.
I hope you enjoy making this Strawberry Cake With Filling as much as I do. If you try it, I'd love to hear how it turns out! Leave a comment below, share a photo on social media, and tag me so I can see your beautiful creation. Happy baking!
Strawberry Cake With Filling
Easy Strawberry Cake With Filling: a moist vanilla layer cake with a juicy strawberry filling, topped with cream cheese frosting, ready in under an hour.
🧂 Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 2 cups (about 300g) fresh strawberries, hulled and diced
- 1/3 cup (65g) granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 recipe Cream Cheese Frosting (8 oz cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 tsp vanilla)
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper. This ensures the cakes release easily.
- 2Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking powder, and salt. This distributes the leavening agents evenly and prevents lumps.
- 3Cream Butter and Sugar — In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides as needed. This aerates the mixture for a tender crumb.
- 4Add Eggs and Vanilla — Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. The mixture should look smooth and glossy.
- 5Alternate Dry and Buttermilk — With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with flour. Mix just until combined – do not overmix.
- 6Bake the Layers — Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and spring back when lightly touched.
- 7Cool the Cakes — Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. This prevents the layers from cracking.
- 8Make the Strawberry Filling — In a small saucepan, combine diced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil, about 5-7 minutes. It should be glossy and coat the back of a spoon. Remove from heat and cool completely.
- 9Assemble the Cake — Place one cake layer on a serving plate. Spread a thick layer of strawberry filling over it, leaving a small border. Top with the second cake layer. Frost with cream cheese frosting, and garnish with fresh strawberries if desired.
Jonas writes about home renovation and woodworking, focusing on DIY projects that are achievable for beginners. He emphasizes careful planning and using simple tools to create lasting results.
