Strawberry Cake with natural Strawberry filling
Every time I make a cake for my family, I end up either freezing it or giving it away, so I made this smaller version of Strawberry Cake with natural Strawberry filling (makes two 6-in cakes or 16 cupcakes).
It is made of a strawberry cake with strawberry reduction, a homemade strawberry filling and vanilla buttercream; all strawberries are fresh, for a more fresh and natural flavor
Ingredients you’ll need
Cake
- Eggs
- Oil
- Vanilla extract
- Buttermilk
- Sugar
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Red food color (optional)
- Strawberries
Strawberry Filling
- Strawberries
- Water
- Granulated sugar
- Cornstarch
- Lemon juice
Buttercream Frosting
- Unsalted butter
- Salt
- Powdered sugar
- Vanilla extract
- Heavy cream
Tips and Tricks
Room Temperature eggs
Eggs should be at room temperature, this will help you get better volume on your cake and also helps ingredients mix more easily. If pressed on time, allow eggs to sit -completely covered- in warm (no hot) water for 10-15 minutes
Cold soft butter
Your butter for the buttercream should be cold soft, not completely at room temperature. This will help the buttercream stay in a pip able consistency. If you end up with a runny buttercream, refrigerate it until reaching desired consistency
Can I freeze my cake?
If you want to freeze your cake without frosting, wrap it with plastic wrap and freeze it in an air tight container; when ready to use, let it come at room temperature and then frost.
To freeze your frosted cake, you can let the buttercream develop a crust, then cover carefully with plastic wrap and freeze; alternatively, insert toothpicks around your cake and place plastic wrap all over it, the toothpicks will avoid the plastic wrap from touching the frosting.
You can also freeze it in slices, placing parchment paper between each slice to avoid them from sticking together
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Strawberry Cake
Ingredients
Cake
- 1 Cup strawberries pureed
- 2 eggs room temperature
- 1/2 Cup canola oil
- 2 teaspoons vanilla extract
- 1/2 Cup buttermilk
- 1 Cup granulated sugar
- 1 1/2 Cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- red food color optional
Strawberry filling
- 3 Tablespoon cornstarch
- 1/2 Cup water
- 2 Cups strawberries pureed
- 1/4 Cup granulated sugar
- 1 Tablespoon lemon juice
Buttercream frosting
- 1 Cup unsalted butter room temperature
- 1/3 Cup heavy cream
- 2 teaspoons vanilla extract
- 6 Cups powdered sugar sifted
- 1/4 teaspoon salt
Instructions
- Cake
- Place strawberries on a sauce pan on medium heat, stirring constantly, until strawberries are reduced to 1/4 – 1/2 cup. Let cool completely
- Pre-heat oven to 350 F. Butter three 6-inch round cake pans and line bottoms with parchment paper
- Beat eggs, oil, vanilla, buttermilk and strawberry reduction, until combined. Add sugar, flour, baking powder, baking soda and salt, mixing on low speed. Add food coloring and mix. Do not over beat
- Divide the batter between pans. Bake 25-30 min or until a toothpick inserted in the middle comes out clean. Let cool completely
- Strawberry filling
- Dissolve cornstarch in water. Over a sauce pan heat strawberries, water and cornstarch and sugar. Bring to a boil stirring constantly, reduce heat and let filling thicken. Add lemon juice and stir until combined, Let cool completely
- Buttercream Frosting
- Beat butter until fluffy, about 1 minute in medium high speed
- Mix in vanilla and cream. Alternate the powdered sugar and cream mix, beating in low speed after each addition, until completely incorporated. Add salt and beat until light and fluffy, around 3 minutes
- To assemble
- Place your first cake layer, add a buttercream "barrier" around the cake to contain the filling. Fill with strawberry filling and add the second layer, repeating until placing your last cake layer
- Add a crumb coat and refrigerate for 10 minutes. Frost your cake and enjoy!
