Homemade Strawberry Cake with Strawberry Filling

5 from 2 votes

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.

Prep Time45

Cook Time32

Total Time1 47

Servings: 12 people

Author: Maria Corcuera

Equipment

3 8-inch cake pans
1 Electric mixer
1 small sauce pan
1 potato masher

Ingredients

Strawberry reduction

6 cups fresh strawberries washed, dried, without top leaves, and halved
1/4 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
2 tablespoons water cold

Strawberry Cake

2 ¼ cups all-purpose flour measured with the spoon-and-level-method
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vegetable oil
1 1/2 cup granulated sugar
3 large eggs room temperature
2 teaspoons pure vanilla extract
1-2 teaspoons red food color optional
3/4 cup buttermilk room temperature
3/4 cup strawberry reduction from above recipe

Strawberry Buttercream frosting

1 cup unsalted butter room temperature
1 teaspoon pure vanilla extract
1 teaspoon salt
5 ½ cups powdered sugar measured, then sifted
1/2 cup strawberry reduction from the above recipe

Instructions

Strawberry reduction

In a medium saucepan over medium heat, add the strawberries, sugar, and lemon juice.
6 cups (864 g) fresh strawberries, 1/4 cup (50 g) granulated sugar, 1 tablespoon 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.
2 tablespoons cornstarch, 2 tablespoons water
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.
2 ¼ cups (281.25 g) all-purpose flour, 3/4 teaspoons (0.75 teaspoons) baking powder, 1/2 teaspoon (0.5 teaspoon) baking soda, 1/2 teaspoon (0.5 teaspoon) 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.
3/4 cup (177.44 ml) vegetable oil, 1 1/2 cup (300 g) granulated sugar, 3 large eggs, 2 teaspoons pure vanilla extract, 1-2 teaspoons (1 teaspoons) red food color
In a separate bowl, mix the buttermilk with ¾ cup of strawberry reduction.
3/4 cup (180 g) buttermilk, 3/4 cup (108 g) 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 Frosting

Beat butter on medium speed for 2 minutes until smooth. Mix in vanilla extract and salt.
1 cup (227 g) unsalted butter, 1 teaspoon pure vanilla extract, 1 teaspoon salt
Gradually add sifted powdered sugar, one cup at a time, mixing on low speed.
5 ½ cups (660 g) powdered sugar
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.
1/2 cup (72 g) strawberry reduction
If the buttercream is too thin, add a little more sifted powdered sugar until reaching 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 smoothing the sides and top.
Garnish with fresh strawberries on top of the cake for the final touch.

Notes

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

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.

Nutrition