Fresh Strawberry Cake with Strawberry Filling

Strawberry cake- a serious hit in every bakery I’ve worked at! After months of testing, I’ve perfected this recipe to create a cake that’s moist, flavorful, and bursting with fresh strawberry flavor.

We’re using a few key ingredients and methods for achieving the perfect cake texture, flavor-packed filling, and silky smooth frosting.

I found the best way to bake with strawberries is to cook off excess liquid, then it can be used in both the cake batter and the filling. I did something similar in my chocolate strawberry cake– it was a huge hit!

If you’re short on time but still looking for a delicious strawberry dessert, try my strawberry crumb cake, or if you’re craving a true summer cake, try my strawberry shortcake ice cream cake instead!

Use a kitchen scale. Baking with a scale is my #1 baking tip! This is crucial for accurate results not only in ingredient measurements but also in portioning the cake batter for even layers!

Read the instructions carefully. We’re using a few methods, like the two-stage method for the cake batter, that you might not be familiar with. I highly recommend reading through the instructions at least once before starting.

Use ripe strawberries. If you want to use fresh strawberries, look for ripe ones- they are naturally sweeter and more flavorful. Avoid strawberries that are mushy or bruised.

Don’t skip the strawberry emulsion! I found a small amount of high-quality strawberry emulsion really enhances the flavor. Just a small amount creates a true bakery-style cake!

Chill the cake after filling. This will prevent the cake layers from sliding and the filling from oozing out. Usually, 20-30 minutes in the fridge does the trick!

Strawberries: Like when I make my strawberry rolls, I prefer using frozen strawberries because they can be used year-round, but you can use fresh strawberries if you have lots on hand.

Strawberry emulsion: I tested this recipe with so many variations- strawberry extract, strawberry emulsion, extract and emulsion, just the strawberry reduction, and finally found that a splash of emulsion gives it the perfect bakery-style flavor! It’s completely optional but worth trying! I used the brand LorAnn.

Sour cream: This ingredient enhances the cake by adding moisture, tenderness, and a rich flavor. I use it in my strawberry crunch cupcakes for the same reasons, ensuring they are just as delightful and moist. Full-fat Greek yogurt is a great substitution!

Whole milk: For extra moisture, richness, and a tender crumb. If you need to substitute it, I recommend 2% milk.

Oil: This recipe uses roughly half butter and half oil. I found that when testing, this yields a super moist strawberry cake that stays that way for days!

Food coloring: While optional, know that without it, the cake is naturally a grey color. Adding a touch of red or pink gel food coloring brings back the pretty strawberry color!

Step 1: Make the strawberry reduction. Cooking down the strawberries will take about 30-45 minutes. You should have roughly two cups when finished. If you have more than this, you must reduce it further. Set it aside to cool to room temperature before mixing a portion of it with the milk!

Step 2: Combine the dry ingredients. In a stand mixing bowl, combine the dry ingredients with the butter until it looks sandy. Make sure your butter is cool room temperature, and not too warm, or the cake will be dense.

Step 3: Mix in the oil. Mix in a portion of the strawberry milk and the oil. Beat on low speed for exactly two minutes- it will look pasty when done. Then, scrape down the bowl.

Step 4: Mix in the wet ingredients. Mix half of the wet ingredients into the batter, scrape down the bowl, then mix in the rest. Beat on medium speed for 10 seconds to ensure a smooth batter and to give the cake structure.

Step 5: Bake the cake layers. Evenly distribute the strawberry cake batter into the prepared 8-inch cake pans, then bake!

Step 6: Cool the cake. Let the cake pans cool on a wire rack for 15 minutes. The cake should be pulled away from the sides of the pan. Flip them over to remove the layers and let them finish cooling on the rack.

Step 7: Fill the cake layers. Spread a thin layer of buttercream on top of a leveled cake layer, then pipe a border around the edge. Spread the strawberry filling to the border, then continue with the next layer in the same way, placing the last layer upside down.

Step 8: Frost and decorate the cake. Cover the cake with the rest of the buttercream. Decorate with fresh strawberries, freeze-dried strawberries, and dollops of frosting.

Step 1: Cook the egg whites. Cook the egg whites and sugar over a double boiler until the sugar dissolves and a thermometer reads 165°F.

Step 2: Whip the meringue. Pour the meringue into a stand mixing bowl and whisk until the meringue has cooled and no longer feels hot, between 90-95°F.

Step 3: Mix in the butter. Once cool, turn the mixer down to low and start mixing in the butter 1-2 tablespoons at a time. Once the butter is fully combined, turn the mixer up and beat until it looks light and fluffy.

Step 4: Add the strawberry reduction. Finally, mix in half a cup of the reserved strawberry reduction.

Storage: Keep any leftover slices of strawberry cake in an airtight container in the fridge for up to 5 days.

Freezing: Store the entire cake in the freezer for up to 1 month. You can also cut it into slices, wrap each in plastic wrap, and freeze them for up to 1 month.

Make ahead: Because the strawberry filling takes some time to reduce, you can make it up to one week in advance and keep it in the fridge until ready to use. Make sure to bring it to room temperature before mixing it into the cake batter!