Strawberry Filled Cake Recipe is a delightful dessert made using soft vanilla cake layers filled with a sweet strawberry mixture and covered in whipped cream frosting.
The taste is rich, fruity, and creamy, making each bite satisfying. This Strawberry Filled Cake Recipe is delicious because of the fresh strawberries combined with smooth whipped cream.
Strawberry Filled Cake Recipe is often seen in baking shows, online cooking channels, or recipe blogs. The right time to feel inspired to make Strawberry Filled Cake Recipe is during summer or when fresh strawberries are available.
Now I will explain to make Strawberry Filled Cake Recipe using simple ingredients, clear steps, and care to ensure soft texture and fresh strawberry flavor in every layer.
How To Prepare Strawberry Filled Cake Recipe?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Calories: 450 per serving
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Saucepan
- Whisk
- 2 x 9-inch round cake pans
- Cooling rack
- Serrated knife (for trimming layers, optional)
- Piping bag (optional, for frosting decoration)
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup chopped strawberries (fresh or thawed frozen strawberries)
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and diced
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water (to mix with cornstarch)
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
How To Make Strawberry Filled Cake Recipe
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each. Mix in the vanilla extract.
2. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined. Gently fold in the chopped strawberries.
3. Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
4. Make the Strawberry Filling
While the cakes are baking, prepare the strawberry filling. In a saucepan over medium heat, combine diced strawberries, sugar, and lemon juice. Cook until strawberries break down and release their juice (about 5–7 minutes). Stir in the cornstarch slurry (cornstarch + water) and cook for another 2–3 minutes until thickened. Remove from heat and cool completely.
5. Whip the Frosting
In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Keep chilled until ready to use.
6. Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of strawberry filling over the top, leaving a slight border around the edge. Place the second cake layer on top. Frost the top and sides of the cake with whipped cream.
7. Decorate and Serve
Optionally, pipe extra whipped cream around the edges and top with fresh strawberry slices. Refrigerate for at least 30 minutes before slicing to help the layers set. Serve chilled.
What Does Strawberry Filled Cake Taste Like?
Strawberry Filled Cake Recipe tastes light, sweet, and fruity. The soft vanilla cake layers are moist and buttery, while the fresh strawberry filling adds a juicy, slightly tangy flavor. Combined with smooth whipped cream frosting, each bite is creamy and refreshing.
The balance of rich cake and fresh fruit creates a delicious contrast that’s both satisfying and easy to enjoy. Strawberry Filled Cake Recipe a flavorful treat that feels fresh and indulgent at the same time.
My Tips For Success!
➤ Using eggs, butter, and milk at room temperature ensures they blend more smoothly into the batter. This creates a more uniform texture and better rise in your cake.
➤ Baking is a science. Use measuring cups and spoons, and level off dry ingredients for exact amounts. Too much flour can make the cake dense, while too little can cause it to collapse.
➤ Once the flour is added, mix just until combined. Over mixing can develop too much gluten, making the cake tough instead of tender.
➤ When adding strawberries into the batter or making the filling, chop them finely to ensure they cook evenly and don’t create soggy spots in the cake.
➤ If the cake is even slightly warm, it can melt the whipped cream or cause the filling to run. Let the cake layers cool on a wire rack before layering.
➤ Hot filling will not only affect the structure of the cake but may also lead to a soggy layer. Make it in advance and chill it until thick and cool.
➤ Whip the cream in a cold bowl using cold beaters. This helps the cream whip faster and holds stiff peaks, making it perfect for frosting.
What To Serve Strawberry Filled Cake With
Strawberry Filled Cake Recipe is delicious when served with complementary flavors. Try pairing it with a scoop of creamy mascarpone or a small bowl of fresh fruit salad to highlight the strawberry taste.
A drizzle of honey or a dusting of powdered sugar adds a nice touch. For drinks, a cup of herbal tea or a glass of cold milk balances the sweetness well.
You can also serve Strawberry Filled Cake Recipe with a side of light vanilla custard or a refreshing citrus sorbet to bring a fresh, tangy contrast to the rich cake.
When To Serve
Strawberry Filled Cake Recipe is best served chilled or at cool room temperature, usually about 30 minutes after taking it out of the fridge. This allows the whipped cream frosting to soften slightly while keeping the strawberry filling fresh and flavorful.
It’s perfect for special occasions like birthdays, family gatherings, or summer parties when fresh strawberries are in season. Serving soon after assembling ensures the cake stays moist and the layers hold together well.
Avoid leaving the Strawberry Filled Cake Recipe out too long, as whipped cream can lose its texture. For the best taste and presentation, slice and serve within 1-2 days of making.
Variations Of Strawberry Filled Cake Recipe
1. Chocolate Strawberry Cake:
Add unsweetened cocoa powder to the cake batter to create a moist chocolate cake base. The rich chocolate flavor pairs beautifully with the fresh strawberry filling, creating a classic and indulgent combination that’s perfect for chocolate lovers who also enjoy fruity desserts.
2. Lemon Strawberry Cake:
Incorporate fresh lemon zest and a little lemon juice into the cake batter and the strawberry filling. This adds a bright, tangy citrus note that balances the sweetness of the strawberries and makes the cake feel lighter and fresher, ideal for spring or summer occasions.
3. Strawberry Cheesecake Cake:
Add a layer of creamy cheesecake filling between the cake layers along with the strawberry filling. This variation brings a rich, velvety texture and tangy flavor from the cream cheese, elevating the cake to a more decadent dessert perfect for celebrations.
4. Gluten-Free Strawberry Cake:
Substitute the all-purpose flour with a gluten-free flour blend designed for baking. This version is perfect for those with gluten intolerance or celiac disease and still delivers the same moist, tender cake texture while keeping all the delicious strawberry flavor.
How To Store Leftovers
To store leftover Strawberry Filled Cake Recipe, cover it tightly with plastic wrap or place it in an airtight container. Keep it refrigerated to maintain freshness and prevent the whipped cream from spoiling.
The cake will stay good for up to 3 days. Before serving, let it sit at room temperature for about 15 minutes for the best flavor and texture. Avoid freezing if possible, as the whipped cream and strawberries may lose quality.
FAQs About Strawberry Filled Cake
Can I use frozen strawberries instead of fresh ones for the filling?
Yes, you can use frozen strawberries if fresh aren’t available. Just be sure to fully thaw them first and drain any excess juice to prevent the filling from becoming too watery. Cooking the filling a little longer can help thicken it as well.
How long will the Strawberry Filled Cake stay fresh?
When stored properly in an airtight container or wrapped tightly with plastic wrap, and kept refrigerated, the cake will stay fresh for about 2 to 3 days. Beyond that, the whipped cream and strawberries may start to lose their texture and flavor.
Is it possible to prepare the cake in advance?
Absolutely! You can bake the cake layers up to a day or two ahead of time and keep them wrapped tightly at room temperature or refrigerated. The strawberry filling and whipped cream frosting are best made fresh on the day you plan to assemble the cake to ensure freshness and the best texture.
Can this recipe be adapted for a gluten-free diet?
Yes, this cake can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check that your baking powder and other ingredients are also gluten-free to avoid cross-contamination.
What’s the best frosting option if I don’t want to use whipped cream?
While whipped cream frosting is classic and light, you can substitute it with cream cheese frosting or a buttercream if you prefer a richer, more stable frosting. Keep in mind these alternatives will change the texture and flavor slightly but will still pair wonderfully with the strawberry filling.
Conclusion
I am happy to say I made this Strawberry Filled Cake Recipe with easy success and enjoyed every delicious moment. The soft cake, sweet filling, and light whipped cream came together perfectly.
I hope you will try making it soon and experience the same joy. After you make Strawberry Filled Cake Recipe, let me know how much you enjoyed it and how delicious it turned out.
I’m sure Strawberry Filled Cake Recipe will become one of your favorite treats too.
More Strawberry Cake Recipes You’ll Love
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Matcha Strawberry Cake Recipe | Japanese-Inspired
Strawberry Icebox Cake – No-Bake
Homemade Strawberry Bundt Cake Recipe
Strawberry Vegan Cake Recipe || Healthy
Strawberry Filled Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Saucepan
- Whisk
- 2 x 9-inch round cake pans
- Cooling rack
- Serrated knife (for trimming layers, optional)
- Piping bag (optional, for frosting decoration)
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup chopped strawberries fresh or thawed frozen strawberries
For the Strawberry Filling:
- 2 cups fresh strawberries hulled and diced
- ¼ cup 50g granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water to mix with cornstarch
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each. Mix in the vanilla extract.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined. Gently fold in the chopped strawberries.
Bake the Cake
- Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Strawberry Filling
- While the cakes are baking, prepare the strawberry filling. In a saucepan over medium heat, combine diced strawberries, sugar, and lemon juice. Cook until strawberries break down and release their juice (about 5–7 minutes). Stir in the cornstarch slurry (cornstarch + water) and cook for another 2–3 minutes until thickened. Remove from heat and cool completely.
Whip the Frosting
- In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Keep chilled until ready to use.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of strawberry filling over the top, leaving a slight border around the edge. Place the second cake layer on top. Frost the top and sides of the cake with whipped cream.
Decorate and Serve
- Optionally, pipe extra whipped cream around the edges and top with fresh strawberry slices. Refrigerate for at least 30 minutes before slicing to help the layers set. Serve chilled.