Fresh strawberries have such a bright flavor and a beautiful color, making them one of my favorite fruits to bake with! This super simple Strawberry Cake has fresh, pureed strawberries baked right into the batter. The two-layer cake is filled with an easy homemade fresh strawberry jam, and it's topped with a fresh strawberry buttercream, giving this cake a delicious strawberry flavor and a beautiful pink color.
This is a perfect summer cake, but also makes the best dessert for your Valentine's Day dinner or Galentine's Day party. If you love baking with berries, check out these Strawberries & Champagne Cupcakes and this Raspberry Rosè Cake as well!
Why this recipe works
This pink strawberry cake batter is so simple to make, and is so soft and fluffy - it has major strawberry muffin vibes! The strawberry filling comes together in just a few minutes and adds the perfect burst of flavor between the two layers without using flavorings or extracts. The strawberry buttercream frosting adds the perfect touch of sweetness and vibrant pop of color without any food coloring needed.
Ingredients and Notes
Fresh Strawberries - Fresh strawberries are pureed into the pink cake batter and the buttercream frosting. They're finely diced for the vibrant jam filling.
Vegetable Oil - Oil is used as the fat instead of butter, giving this bright and flavorful cake its soft and fluffy texture.
Cornstarch - The cornstarch is added to the strawberry filling to thicken it up so that it doesn't seep out from between the two layers of cake.
Substitutions
Fresh Strawberries - Fresh strawberries are best for this recipe, but in a pinch, frozen strawberries can be used for the puree - they'll just need to defrost a bit first. They will likely also have more moisture than fresh strawberries so you may need some extra powdered sugar in the frosting and may need a slightly longer bake time on the strawberry cake layers.
For a fruity dessert that can be made year-round, try this Peach Cobbler with Canned Peaches and Cake Mix.
Vegetable Oil - Another neutral oil such as canola oil can be used in place of vegetable oil.
Cornstarch - To make the jam filling without cornstarch, heat it a bit longer to reduce some of the liquid, then cool completely. I would suggest spreading a thin layer of buttercream on the cake before piping the frosting barrier as the filling will be a bit more liquidy so this will help keep it from soaking into the cake. You'll also want to make sure your barrier is very sturdy to hold the filling in place.
How to make this recipe
Step 1: Combine pureed strawberries, vegetable oil, and eggs till combined.
Step 2: Add flour, sugar, baking powder, and salt, and whisk till fully incorporated.
Step 3: Divide the batter evenly between two greased and lined cake pans. Bake at 350°F for 25-30 minutes.
Step 4: Cool in the pan for about 15 minutes, then flip out onto a wire rack to cool completely.
Step 5: While the strawberry cake layers are cooling, combine the diced strawberries and sugar in a saucepan. Heat over medium heat for about 5 minutes, stirring frequently.
Step 6: Stir in cornstarch, heat for 1-2 more minutes, then remove from heat and cool completely.
Step 7: To make the frosting, beat the butter, then add the remaining ingredients and beat until smooth.
Step 8: Once the strawberry cakes have cooled, pipe a layer of buttercream around the outside of the bottom layer.
Step 9: Fill in the circle of buttercream with the jam filling.
Step 10: Place the second layer of cake on top, and top with icing. Frost the sides if desired, then slice and enjoy!
Recipe FAQs
The best way to ensure the strawberry filling stays between the strawberry cake layers is to use the buttercream as a barrier to hold the filling in the middle of the cake.
A thin layer of frosting below the strawberry filling can help it from soaking into the cake layer. It's also okay for some of the filling to soak in to keep the cake moist. There will still be strawberries in the middle of the cake, even if some of it soaks in!
A chilled cake is much easier to frost. It keeps the soft and fluffy cake layers from crumbling when trying to spread the thick buttercream frosting smoothly.
Tips & Tricks
Tip #1: The frosting needs to be stiff enough to support the strawberry filling so it doesn't seep out the sides of the strawberry cake. If it seems too thin, additional powdered sugar can help strengthen it.
Tip #2: The flavor in this cake is perfect, but if you want a burst of extra strawberry flavor, the strawberry filling recipe can be doubled.
Tip #3: This simple strawberry cake is on the sweeter side, but if you want to add a layer of frosting between the cake layers, spread a thin layer of strawberry frosting on top of the bottom cake layer before piping the buttercream barrier, and then add the filling on top of the frosting layer before placing the top cake layer overtop.
Storage Tips
Strawberry Cake with Strawberry Filling should be stored in an airtight container at room temperature for 3-5 days.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Strawberry Cake with Strawberry Filling
Equipment
- 2 9" round cake pan
- Mixing bowl
- small saucepan
Ingredients
Strawberry Cake
- 1 cup strawberry puree about 15 strawberries
- ½ cup vegetable oil
- 3 eggs
- 2 cups flour
- 1 ½ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Strawberry Filling
- 1 cup finely diced strawberries about 8 strawberries, measured after dicing
- ¼ cup sugar
- 1 tablespoon cornstarch
Strawberry Buttercream Frosting
- 1 stick butter
- ½ cup strawberry puree about 6-8 strawberries
- 6 cups powdered sugar
Instructions
Strawberry Cake
- Preheat oven to 350℉ and grease two cake pans, line with a circle of parchment paper, and grease the parchment paper.
- Combine the strawberry puree, vegetable oil, and eggs in a mixing bowl until combined.
- Add flour, sugar, baking powder, and salt and whisk until incorporated.
- Divide batter evenly between prepared cake pans and bake for 25-30 minutes.
- Let cakes cool in pans for about 15 minutes, then flip out onto a wire rack to cool completely.
Strawberry Filling
- Combine strawberries and sugar in a small saucepan over medium heat for about 5 minutes, stirring frequently.
- Add the cornstarch, and continue heating for 1-2 more minutes, then remove from heat and cool completely.
Strawberry Buttercream Frosting
- Beat the butter until smooth.
- Add the remaining frosting ingredients and beat until smooth.
Assembly
- Pipe a ring of strawberry buttercream around the outside of the bottom cake layer.
- Spoon the filling inside the ring of frosting and spread evenly over the top of the bottom cake layer inside of the ring.
- Place the top layer of cake on top of the frosting and filling.
- Spread frosting overtop of the cake, and around the sides if desired.
- Slice and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
Lisa C says
Delicious cake, which I will for sure make again. In the future though. I’ll double the filling and only make half the frosting to punch up the fruit and reduce the sweetness.
Liz Pollio says
Thank you so much, Lisa! Double filling sounds amazing, I love that idea!
Lisa says
I’m making this for Easter and have one question. For the strawberry puree that goes in the cake batter, is it just the strawberries or do you add sugar and lemon juice when you puree them?
Liz Pollio says
Hi Lisa, it's just the strawberries for the portion that goes into the cake batter! Sugar is also added to the batter, but not specifically to the pureed strawberries. I hope you enjoy!