Strawberry Cake with Strawberry Filling
Two layers of fresh, soft strawberry cake with a simple strawberry filling in the middle, and topped with a strawberry buttercream frosting.
Servings: 10 slices
Calories: 718kcal
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
If the frosting does not seem stiff enough to support the strawberry filling, add more powdered sugar. If you don't have a piping bag, use a zip-top baggie and cut off the corner to pipe the frosting barrier.
A thin layer of frosting can be spread on top of the bottom cake layer before piping the frosting barrier and adding the filling if desired.
Nutrition
Calories: 718kcal | Carbohydrates: 130g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 338mg | Potassium: 107mg | Fiber: 1g | Sugar: 107g | Vitamin A: 358IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 2mg
