Please note this post contains affiliate links.
This moist and fluffy strawberry cake with strawberry filling is bursting with real berry flavor in every bite, from the soft cake layers to the creamy strawberry buttercream. It’s an easy, impressive dessert that’s perfect for spring, summer, or any berry-loving occasion.
about this strawberry cake with strawberry filling
This strawberry cake is what happens when fresh berries, a fluffy crumb, and a whole lotta love come together in an epic dessert that’s made for your spring and summer gatherings. If you’re craving a cake that actually tastes like real strawberries (and not that weird pink mystery flavor), you’re in the right place. The soft, tender layers are packed with natural berry flavor. Pair that with a homemade strawberry filling that is sweet, jammy, and just tart enough to balance the fresh strawberry buttercream. Basically, it’s strawberry shortcake’s fancier cousin who knows how to work a dessert table.
Whether you’re baking it for a spring brunch (like mothers day brunch!), a birthday bash, or just because your strawberries are about five minutes from turning to mush, this cake is surprisingly easy to pull off. You’ll feel like a total baking rockstar without having to wrestle a million bowls or stress over complicated steps. Just bake, layer, frost, and try not to eat it all before the party starts. Or do…
ingredients
strawberries. Fresh strawberries are the best option for this cake! You will use them for the filling in the center (which also flavors the cake!) and for the fresh strawberry buttercream frosting.
sugar. You will need granulated sugar for the filling and the cake. For the frosting you will need powdered sugar and confectioners sugar.
lemon. Fresh lemon juice gives you the best flavor for the filling to balance out the sweetness of the berries.
cornstarch. You will use this for both the filling and the cake.
water. Use filtered water or tap water for the recipe.
flour. All you need is all-purpose flour.
baking powder. This is the only leavening agent you will need.
salt. Use fine kosher salt for all of your baking!
milk. The best milk to use for this cake recipe is whole milk. We do not recommend using a non-dairy milk or skim milk.
butter. Use unsalted butter for both the buttercream and the cake recipe.
vegetable oil. Unflavored vegetable oil combines with the butter for the best cake texture possible!
egg whites. You will need 6 large egg whites for the cake batter.
strawberry extract. Strawberry extract gives a boost of flavor to the cake, as well as a little pink hue.
vanilla extract. Make your own homemade vanilla extract or buy your own Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.
vinegar. A touch of white vinegar balances out the flavor of the sweet cake.
this recipe’s must-haves
For the filling, you will need a saucepan and wooden spoon. Grab an airtight container to chill the mixture too!
To make this cake, use a couple of 8-inch cake tins to bake them. For the batter, you will need either an electric hand mixer or stand mixer to combine the ingredients together. You’ll also need a spatula to finish off the batter.
Finally, for the buttercream, I prefer to use a stand mixer because it’s more hands-off so you can take a moment to prep everything for assembly.
here’s how to make this strawberry cake with strawberry filling
make the filling
Hull and finely chop the strawberries by hand or pulse them in a food processor until chopped—just don’t overdo it or you’ll end up with mush. Add the strawberries, sugar, and lemon juice to a saucepan over medium-low heat. Cook, stirring often, until the mixture begins to simmer. Lower the heat and simmer for 6 to 8 minutes, until the berries soften and the mixture reduces slightly.
In a small bowl, whisk together the cornstarch and water to make a slurry. Stir it into the strawberry mixture and simmer for another 2 to 3 minutes, until thickened. The filling should coat the back of a spoon but still look glossy. Remove from heat, cover, and cool completely in the pan. Once cooled, transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 12 hours. Stir before using if it’s been chilled longer than 24 hours.
make cake
Preheat the oven to 350°F and grease two 8-inch cake pans. Sift together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together 3/4 cup of the strawberry cake filling with the milk.
In a large bowl, beat the butter, oil, and sugar until light and fluffy, about 3 minutes. Add egg whites in three additions, mixing well after each. Mix in half of the strawberry milk mixture, along with the strawberry extract, vanilla, and vinegar. Fold in half the dry ingredients, then the rest of the strawberry milk, and finally the remaining dry ingredients. Fold gently after each addition – no overmixing!
Divide the batter between the pans and bake for 35 minutes, or until a toothpick comes out clean. Cool in the pans for 10 to 15 minutes, then transfer to a wire rack to cool completely.
make the frosting
Puree the strawberries and set aside. Beat the butter until smooth, then slowly add the confectioners’ sugar. Add the strawberry puree and vanilla, and beat until fluffy, about 3 to 5 minutes.
assemble
place one cake layer on a plate or stand. Pipe using a piping bag and large tip, or spread a ring of frosting around the edge, then fill the center with the strawberry filling. Top with the second layer, frost the outside of the cake, and decorate with fresh or freeze-dried strawberries. Slice and serve!
tips and tricks
use real strawberries. This cake tastes SO much better when you use fresh, ripe strawberries. While you can use frozen strawberries, fresh is always better for the overall flavor.
chill the cake before frosting the outside. Want my favorite pro tip for decorating cakes? Once you fill the cake and top it with the second layer, place it in the refrigerator to chill. This will help it all firm up, making it much easier to decorate.
don’t forget the decorations! I love using a mixture of fresh strawberries and freeze-dried strawberries on top for texture and color. Have fun with it and keep it simple!
More strawberry dessert recipes: Strawberry Coulis | Chocolate Covered Strawberry Brownies | Strawberry Cheesecake Ice Cream | Strawberry Cheesecake Mousse
how do you put filling in the middle of the cake?
The best way to add filling to the middle of the cake is to start with a buttercream barrier (as shown in the recipe video). Pipe about 1/2-inch to 1 inch buttercream around the edge of the top of the bottom layer of cake. Add the filling to the center and then top with the second layer of cake. This will ensure the filling doesn’t seep out of the sides.
can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries instead of fresh strawberries. If you do, be sure to thaw them and then strain out any excess moisture.
why does my buttercream look curdled?
If your buttercream looks curdled, they it’s because it is too cold. You can let the butter come to room temperature, or take a portion of it and melt it in the microwave in a microwave-safe bowl. Add back to the frosting in the bowl and continue to beat until it is nice and fluffy.
can I use store-bought frosting?
Whether you want to save a little time or you want a different flavor, you can use store-bought buttercream frosting instead! Either chocolate or vanilla is delicious with this strawberry cake.
what if my filling is too runny?
If your filling is runny and not thickening in the saucepan, continue to cook until it does thicken and more moisture evaporates. You can also make another cornstarch slurry to thicken it more.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
how to store
Store. Leftover slices of the cake should be stored in an airtight container in the fridge for up to 5 days.
Freeze. You can either freeze the cake whole, or in slices. If freezing it whole, store in an airtight container for up to 1 month. For slices, wrap each in plastic wrap, then freeze for up to one month.
Thaw. Thaw the whole cake or individual slices in the refrigerator until thawed completely.
more of our favorite cake recipes
Love chocolate and peanut butter? This peanut butter cup overload cake is made for you. I could live off of the peanut butter buttercream alone!
Lavender lemon curd cake has just the right balance between sweet, tart, and floral for spring and summer gatherings.
For a strawberry option that includes chocolate, this chocolate strawberry cake is a reader favorite!
This lemon blueberry cheesecake is creamy, tangy, and sweet, making it ideal for any spring or summer party.
Finally, if you make this strawberry cake with strawberry filling recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
strawberry cake with strawberry filling
ingredients
- 18 ounces fresh strawberries
- 1/2 cup granulated sugar
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp cornstarch
- 1 1/2 Tbsp water
- 2 1/3 cups all purpose flour
- 1/4 cup cornstarch
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup whole milk room temperature
- 3/4 cup strawberry filling
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups white granulated sugar
- 6 large egg whites room temperature
- 3 tsp strawberry extract
- 1 1/2 tsp vanilla extract
- 1 tsp white vinegar
- 1 1/2 cups unsalted butter
- 4 1/2 cups confectioners sugar
- 1/2 cup fresh ripe strawberries washed, stemmed, and hulled
- 1 1/2 tsp vanilla extract
instructions
for the filling
- Remove the tops of the strawberries. Finely chop* the strawberries by hand, or use a food processor. If using the appliance, pulse until finely chopped. Do not puree or pulse too much, or the strawberries will turn to mush. You may need to work in batches, depending on the size of your appliance.
- Add chopped strawberries, sugar, and lemon juice to a medium saucepan over medium-low heat. Cook, stirring constantly, until the mixture starts to simmer. Reduce heat to low and continue to simmer, stirring occasionally, until the strawberries have started to break apart and the mixture has reduced slightly. This will take about 6 to 8 minutes.
- While the mixture is simmering, whisk together cornstarch and water in a small bowl until combined. Set the slurry aside.
- Once the strawberry mixture has reduced slightly, add the cornstarch slurry, stirring to combine. Simmer for about 2 to 3 minutes, until the mixture thickens a bit. The filling should coat the back of a spoon or spatula. Make sure that you do not cook the filling too long as it will thicken as it cools.
- Remove from heat and cover. Set aside to cool completely in the pan.
- Once cooled, place the strawberry filling in a bowl. Cover with plastic wrap, letting the plastic touch the top of the mixture to help prevent a film from forming. Place in the refrigerator to cool for at least 12 hours (the longer the better) before using. Stir well before using if it has been refrigerated for more than 24 hours.
for the cake
- Preheat the oven to 350˚F. Grease two 8-inch cake tins with cooking spray (or butter and flour).
- Sift together flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
- In a small bowl, Whisk together 3/4 cup strawberry filling and milk until combined. Set aside.
- In a large bowl, add butter, vegetable oil, and sugar. Beat with an electric hand mixer (you can also use a stand mixer fitted with a whisk attachment) on medium speed until creamy and light, about 3 minutes.
- Add the egg whites in 3 separate batches, beating in between each well until combined.
- Add in half of the strawberry milk mixture, strawberry extract, vanilla extract and white vinegar. Beat until combined.
- Add half of your dry ingredients to the wet mixture, folding with a spatula until just combined. Then add in the remaining strawberry milk mixture, folding until just combined. Finally, add remaining dry ingredients, folding until just combined.
- Divide the batter between the two prepared cake tins. Bake for 35 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes in the tins for about 10 to 15 minutes, before turning them out onto a wire cooling rack to cool completely.
for the frosting
- Add strawberries for the frosting to a food processor. Puree until smooth and set aside.
- Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy, about 3 minutes. Gradually confectioners sugar, beating until just combined.
- Add strawberry puree and vanilla. Beat until the buttercream is light and fluffy (approximately 3-5 minutes).
assemble
- Place one cake layer on a serving plate or cake stand.
- You can either pipe or spread some of the frosting around the edge (about 1/2-inch to 1-inch thick) as a barrier for the filling. Add the remaining filling to the center, spreading in an even layer.
- Top with the other cake layer.
- Frost the outside of the cake.
- Decorate with fresh strawberries and freeze-dried strawberries, as desired.
- Serve immediately.
I have a bOx of strawberry cake mix. Can I use that and would the rest of the recipe be the same
Yes! So make your cake as instructed on the box. Then you can make the filling and frosting as instructed in my recipe!