There’s nothing like a homemade strawberry cake with strawberry filling to celebrate any occasion. This recipe is packed with fresh strawberry flavor, thanks to real strawberries in both the cake and the buttercream. If you love layer cakes, this one will quickly become a favorite.

This cake has moist strawberry cake layers with a fresh strawberry filling and is topped with strawberry buttercream frosting. Whether you’re making it for a birthday, a special occasion, or just because it’s strawberry season, this cake is the best way to enjoy fresh strawberries in dessert form.

How do you pick great strawberries at the store?

When you’re picking out strawberries at the store, the key is to use your senses! First, check the color—you want berries that are bright red all over. 

Unlike some fruits, strawberries won’t ripen much after being picked, so if they have white or green spots, they’ll probably stay that way and taste more tart than sweet. 

Next, give them a sniff—the best strawberries will have a sweet, fruity aroma. If they don’t smell like much, they probably won’t taste like much either!

When it comes to texture, go for firm, plump strawberries without any mushy or wrinkled spots. Overripe berries won’t last long, and no one wants to bite into a soggy strawberry. Also, check the leaves and stems—they should be bright green and fresh-looking. Wilted or brown leaves can be a sign that the berries aren’t as fresh as they should be.

Before you grab a container, make sure to check the bottom! Flip the package over and look for any mushy or moldy berries hiding underneath. If you see a lot of moisture or crushed fruit, that batch is best left behind. 

Ingredients

This recipe calls for simple ingredients, found in any grocery store or a quick stop at a local farm stand:

• Strawberries: Provide fresh strawberry flavor and moisture to the cake and frosting
• Granulated sugar: Enhances the natural sweetness of the strawberries
• Lemon juice: Balances the sweetness and enhances the bright, fresh taste
• Cornstarch & water: Thickens the strawberry mixture into a spreadable filling
• All-purpose flour: It creates structure and stability in the cake layers
• Baking powder & baking soda: Help the cake rise and stay soft
• Salt: Enhances the overall flavor
• Canola oil: Keeps the cake moist and tender
• Eggs: Bind the ingredients and add richness
• Vanilla extract: Complements the fresh strawberry flavor in the cake and adds a hint of warmth and depth to the frosting
• Buttermilk: Adds moisture and tenderness
• Unsalted butter: Creates a creamy, smooth frosting base
• Powdered sugar: Sweetens and thickens the buttercream
• Red food coloring: Enhances the pink color of the cake

Take a look at the recipe card at the bottom of this post for the full recipe!

Add-ons & Substitutions

• Swap melted & slightly cooled coconut oil for vegetable oil if that’s what you have on hand. The flavor might change slightly!
• Use cake flour instead of all-purpose flour for a softer crumb
• If you don’t have buttermilk at hand, take a look at this 2-ingredient buttermilk recipe to make your own.
• For an extra fruity kick, add freeze-dried strawberries to the frosting

How to Make This Delicious Homemade Strawberry Cake

Strawberry Reduction:

In a medium saucepan over medium heat, add the strawberries, sugar, and lemon juice.

Stir occasionally and let the strawberries release their juices for about 5-7 minutes.

Use a fork or potato masher to break them down further as they soften.

In a small bowl, mix the cornstarch with the cold water until smooth. Slowly pour into the saucepan while stirring constantly.

Let the mixture simmer for 3-5 minutes, stirring frequently, until thickened. You should have around 2 cups of strawberry reduction. Cool completely before using.

Strawberry Cake:

Preheat the oven to 350 F. Grease the sides and line the bottom of three 8-inch round cake pans with parchment paper.

In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt.

In a large mixing bowl with the paddle attachment, beat the oil and sugar with an electric mixer on high speed for one minute, then reduce to medium speed.

Add eggs one at a time, mixing between each. Stir in vanilla and food coloring if using. In a separate bowl, mix the buttermilk with ¾ cup of strawberry reduction. 

Switch the mixer to low speed. Add the dry ingredients to the wet ingredients, alternating with the strawberry buttermilk, beginning and ending with flour. Mix until just combined.

Divide the cake batter between the prepared cake pans and smooth the tops. Bake for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes before transferring to a wire rack to cool completely.

Strawberry Buttercream:

Beat butter on medium speed for 2 minutes until smooth. Mix in vanilla extract and salt.

Gradually add sifted powdered sugar, one cup at a time, mixing on low speed.

Add the strawberry reduction and beat until fully incorporated. Do not overbeat! If your frosting is too soft, the layers won’t support the filling.

If the buttercream is too thin, add a little more sifted powdered sugar until it reaches the desired consistency.

Assembly:

Level the cooled cake layers for even stacking.

Place a small amount of buttercream on a cake stand and add the first cake layer.

Spread a thin layer of buttercream on top, then use a piping bag or a zip-lock bag with the tip cut off to pipe a buttercream border around the edge, forming a barrier. This will help contain the strawberry reduction filling and keep it from spilling over the sides of the cake.

Fill the center with half of the remaining strawberry reduction, making sure it stays within the border. 

Place the second cake layer on top of the first, making sure they align. Repeat the process with the second cake layer, filling it with the remaining strawberry filling. Place the third layer on top and cover the entire cake with a thin layer of buttercream (crumb coat). Refrigerate for 30 minutes to let the filling and crumb coat set.

Frost the entire cake with the remaining buttercream, using the back of a spoon to create swirls and smooth the sides and top.

Garnish with fresh strawberries on top of the cake for the final touch.

Expert Tips

• Use the spoon-and-level method to measure all of your dry ingredients for more accuracy. You can also use a scale.
• Room temperature eggs and buttermilk ensure even mixing and a smoother batter
• For extra stability when stacking, chill the cake layers before assembly
• If your frosting gets too soft, refrigerate it for 10 minutes before piping
• To achieve a smooth finish, use an offset spatula and a bench scraper.

Frequently Asked Questions

How should I store this cake?

Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Can I make this cake ahead of time?

Yes! Bake the cake layers a day ahead, wrap them in plastic wrap, and store them at room temperature. The buttercream can be made in advance and stored in the fridge for up to a week.

Can I freeze this cake?

Absolutely! Wrap individual slices or the whole cake in plastic wrap, then in foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.

Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries work great for the filling, but be sure to thaw and drain them well before making the reduction to avoid excess liquid making the filling too runny or taking extra time to reduce. For the cake decoration itself, fresh strawberries are best for the brightest flavor & look!

What’s the best way to achieve a strong strawberry flavor?

Using a concentrated strawberry reduction instead of fresh strawberry puree gives the cake and frosting a more intense flavor without excess moisture.

What’s the best way to make strawberries last longer if you need to wait to make the reduction?

A great trick is to soak them in a vinegar bath (1 part vinegar to 3 parts water) for a few minutes, rinse, and then dry them completely before storing them in the fridge. This kills mold spores and extends their freshness by a few extra days!

How do I keep my cake from getting soggy?

A strawberry filling can add a lot of moisture, so to prevent a soggy cake, be sure to layer the filling on top of a thin buttercream layer and pipe the frosting border around each layer before adding the filling. This helps keep everything in place and stops the filling from soaking into the cake layers. 

Also, be sure the reduction filling is thick enough—not too runny!

If you love fruit-filled treats, be sure to check out these recipes for more cheery dessert inspiration, or click this link to find more cake recipes to try!

Take a look at the video for this Super Easy Strawberry Cake for a close-up and details!

If you make this recipe, please be sure to give it a star rating and leave a comment!