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Fresh strawberry cake with strawberry filling and whipped cream frosting.

Fresh Strawberry Cake with Strawberry Filling – The Ultimate, Irresistible Recipe

This Fresh Strawberry Cake with Strawberry Filling is a moist, fluffy cake made from scratch with real strawberries. It’s layered with homemade strawberry filling and topped with whipped cream or buttercream frosting. Perfect for spring and summer, this cake brings a burst of fresh fruit flavor in every bite!

  • Total Time: 1 hour 15 minutes (including cooling)
  • Yield: 12 servings 1x

Ingredients

Scale

  • Cake:

    • 2 ½ cups all-purpose flour

    • 1 tbsp baking powder

    • ½ tsp salt

    • ¾ cup unsalted butter (softened)

    • 1 ¾ cups granulated sugar

    • 4 large eggs

    • 1 tsp pure vanilla extract

    • ½ cup whole milk

    • ½ cup strawberry puree (made from fresh berries)

    • Optional: Pink food coloring (for added color)

  • Strawberry Filling:

    • 2 cups fresh strawberries (chopped)

    • ½ cup granulated sugar

    • 1 tbsp lemon juice

    • 1 tbsp cornstarch + 2 tbsp water (for slurry)

  • Frosting (Whipped Cream or Buttercream):

    • 1 cup heavy whipping cream (for whipped cream frosting)

    • 2 tbsp powdered sugar

    • 1 tsp vanilla extract

    • OR: 1 cup unsalted butter (softened), 3-4 cups powdered sugar, 2-3 tbsp milk, 1 tsp vanilla extract (for buttercream)

Instructions

  1. Prepare the Strawberry Puree:

    • Rinse and hull the fresh strawberries.

    • Blend them into a smooth puree and set aside.

  2. Prepare the Cake Batter:

    • Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.

    • Sift together flour, baking powder, and salt.

    • Cream together butter and sugar until light and fluffy.

    • Add eggs, one at a time, and vanilla extract.

    • Gradually add the dry ingredients, alternating with milk and strawberry puree. Mix gently.

  3. Bake the Cake:

    • Pour the batter into the prepared pans and smooth the tops.

    • Bake for 30-35 minutes, or until a toothpick comes out clean.

    • Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

  4. Prepare the Strawberry Filling:

    • Combine chopped strawberries, sugar, and lemon juice in a saucepan.

    • Simmer for 5-7 minutes until the strawberries break down.

    • Add the cornstarch slurry and stir until the mixture thickens. Let cool completely.

  5. Assemble the Cake:

    • Once the cakes are cool, level them with a serrated knife.

    • Spread a layer of strawberry filling on top of the first layer of cake.

    • Place the second layer of cake on top and frost with your choice of frosting.

Notes

  • Make-Ahead: The cake layers and strawberry filling can be prepared a day ahead and stored in the fridge.

  • Substitutions:

    • Use almond milk or oat milk as a non-dairy alternative.

    • Replace the butter with vegan butter for a dairy-free option.

 

  • Storage: Store the cake in the fridge for up to 3-4 days. For longer storage, freeze the cake for up to 3 months.

  • Author: aleida
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of the cake)
  • Calories: 350-400 kcal
  • Sugar: 35-40 g
  • Sodium: 150-200 mg
  • Fat: 18-22 g
  • Saturated Fat: 10-12 g
  • Unsaturated Fat: 6-8 g
  • Trans Fat: 0 g
  • Carbohydrates: 45-50 g
  • Fiber: 2-3 g
  • Protein: 3-4 g
  • Cholesterol: 60-80 mg

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