Looking for a show-stopping dessert that is both delicious and visually stunning? Look no further! This cake with handmade strawberry filling combines sweet, juicy strawberries and fluffy, creamy buttercream. Imagine cutting into a slice to reveal layers of soft cake with bursts of fresh strawberry sweetness in every bite. Whether you’re celebrating a special event or simply want to treat yourself to something sweet, this cake is guaranteed to be popular. Furthermore, it is pretty simple to prepare, so you can whip it up quickly and surprise everyone with your baking abilities!
Why You Should Try This Cake With Strawberry Filling Recipe
Fresh, Homemade Flavor: The strawberry filling is created from scratch, so it tastes significantly better than store-bought versions.
Impressive Layers: The alternating cake and strawberry-filling layers create an eye-catching delicacy.
Versatile for any occasion: This cake is ideal for any occasion, including birthdays, holidays, and just because.
Easy to Make: Despite its sophistication, this cake is surprisingly simple and suitable for beginners.
Ingredients
Strawberry Filling
- 2 cups frozen, unsweetened strawberries.
- 1/2 cup granulated sugar.
- 1 tablespoon of lemon juice.
- 1/4 cup water.
- Two tablespoons cornstarch.
For the cake
Three layers of your favorite sponge or vanilla cake.
2 cups buttercream frosting
For decoration
Fresh strawberries, sliced
Nutritional facts
- Calories 350kcal
- Fat 16g
- Total carbohydrates 48g
- Protein 3g
How to make a cake with strawberry filling?
Instructions
1. Prepare Strawberry Filling
Create the slurry: Combine 1/4 cup water and two tablespoons of cornstarch until smooth in a medium-sized pot.
Add Ingredients: In a saucepan, combine 2 cups unsweetened frozen strawberries, 1/2 cup granulated sugar, and one tablespoon of lemon juice.
Cook the mixture. Set the pot over medium heat. Cook for 10 to 15 minutes, stirring regularly, until the strawberries have broken down and the sauce has thickened.
Mash the Strawberries: Mash them with a fork or potato masher to the desired consistency once softened.
Cool the filling. Transfer the strawberry filling to a bowl, cover with plastic wrap, and chill until totally cooled.
2. Prepare the Cake
Prepare the cake layers: Before assembling your cake, ensure all the layers are cool.
Apply a buttercream layer. Spread a thin layer of buttercream over the initial cake layer. This prevents the strawberry filling from seeping into the cake.
Create a buttercream dam: Fit a coupler into a piping bag and fill it with buttercream. To keep the strawberry filling inside the cake layer, pipe a dam around the edge.
Add the strawberry filling. Spoon the cooled strawberry filling into the center of the cake, evenly distributing it within the buttercream dam.
Layer the cake. Place the second cake layer on top and repeat with the buttercream and strawberry filling. Finally, place a third cake layer on top.
3. Final Touches
Chill the Cake: Cover the assembled cake with plastic wrap and refrigerate for at least an hour to set.
Decorate the Cake: Remove it from the fridge after chilling the cake. Frost the whole cake with the leftover buttercream. Decorate with fresh sliced strawberries along the bottom border, then swirl buttercream with more strawberries.
4. Serve and enjoy!
Slice and serve your lovely layered strawberry cake with homemade strawberry filling. Each bite contains the ideal combination of sweet strawberries and creamy buttercream!
Tips for Making It Tastier
Use fresh strawberries. Fresh strawberries, when in season, can offer an extra flavor boost.
Add Vanilla: A teaspoon of vanilla extract improves the overall flavor of the cake.
Zest It Up: For a vibrant, zesty twist, mix a little lemon zest into the strawberry filling.
Increase Sweetness: A small amount of honey or maple syrup in the filling can provide a more incredible sweetness.
Chill the Cake: Refrigerate the cake for a few hours to allow the flavors to combine perfectly.
Topping Suggestions
Whipped Cream: Light and airy, whipped cream is a traditional option.
Chocolate Ganache: A drizzle of chocolate ganache offers a luscious finish.
Fresh berries: Garnish with various fresh berries for more color and flavor.
Powdered Sugar: A thin sprinkling of powdered sugar provides a simple, elegant touch.
Edible Flowers: To add a whimsical touch, use edible flowers such as pansies or violets.
Healthy alternatives
Whole Wheat Flour: Use whole wheat flour to make a heartier, fiber-rich cake.
Greek Yogurt: Incorporate Greek yogurt into the batter to add moisture and protein.
Natural sweeteners: Swap the sugar with honey, maple syrup, or coconut sugar.
Coconut Cream: To make a dairy-free frosting, substitute coconut cream.
Low-Sugar Filling: Make the strawberry filling with less sugar or substitute sugar.
Pairing Beverages
Sparkling Rosé: A light, delicious wine that enhances the strawberry flavor.
Lemonade: Refreshing and zesty, ideal for a summer treat.
Iced Tea: Unsweetened iced tea helps to offset the cake’s sweetness.
Champagne: Sparkling and joyous, perfect for special events.
Milk: Classic and soothing, milk is always an excellent pairing with cake.
How To Store It?
Refrigerate: Keep the cake in the refrigerator for up to three days.
Freeze individual slices wrapped in plastic and foil for up to two months.
Cover Tightly: Always keep the cake covered to prevent it from drying out.
Common Mistakes to Avoid
Overmixing the Batter can make the cake dense; mix only until incorporated.
Not Cooling the Filling: Warm filling might melt the buttercream, causing it to leak out.
Skipping the Buttercream Dam: Without it, the filling may spill out of the tiers.
Rushing the Chilling Process: Allow the cake to chill thoroughly to guarantee clean layers when cutting.
Using watery strawberries: Make sure the strawberries are well-drained to prevent a runny filling.
FAQs
Can I use fresh strawberries rather than frozen ones?
Yes, fresh strawberries can be used, although cooking times may differ.
Can I prepare the cake layers in advance?
Absolutely! You can bake the layers the day before and refrigerate them securely wrapped.
How long does strawberry filling last?
The filling can be refrigerated for up to three days.
Can I make the cake gluten-free?
Yes, simply replace the flour with a gluten-free baking mixture.
Can I use whipped cream instead of buttercream?
Yes, however, whipped cream is less stable and may not hold up as well in hot temperatures.
Final Thoughts
This cake with handmade strawberry filling is a delicious delicacy that will impress with its lovely layers and rich, fruity flavor. Whether celebrating a special event or simply craving a sweet treat, this recipe is a hit. With simple instructions, taste-enhancing recommendations, and healthier substitute alternatives, you’ll want to repeat this recipe. So go ahead, try it, and savor every incredible bite!
Cake with Strawberry Filling Recipe
Course: DessertsCuisine: American10-12
servings30
minutes35
minutes350-400
kcal1
hour10
minutesA delightful and moist vanilla cake layered with a luscious strawberry filling, perfect for any special occasion. The combination of the fluffy cake and the tangy sweetness of fresh strawberries creates a delicious dessert that’s sure to impress. Whether you’re celebrating a birthday, an anniversary, or just want to indulge in something sweet, this cake will be the highlight of your gathering.
Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tbsp baking powder
1 tsp vanilla extract
¼ tsp salt
For the Strawberry Filling:
2 cups fresh strawberries, hulled and chopped
½ cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
¼ cup water
For the Frosting (optional):
1 ½ cups heavy cream
½ cup powdered sugar
1 tsp vanilla extract
Directions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Strawberry Filling:
- In a medium saucepan, combine the chopped strawberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes.
- Remove from heat and let the filling cool completely before using it.
- Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate. Spread the strawberry filling evenly over the top.
- Place the second cake layer on top of the filling. If desired, frost the cake with whipped cream frosting.
- Make the Frosting (Optional):
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top and sides of the cake, and garnish with fresh strawberries if desired.
Recipe Video
Notes
- Overmixing the Batter: Overmixing can cause the cake to become dense and tough. Mix just until the ingredients are combined.
Using Cold Ingredients: Ensure that your eggs, butter, and milk are at room temperature to create a smooth batter.
Filling the Cake When Hot: Wait until the cake layers are completely cool before adding the strawberry filling to prevent it from melting or soaking into the cake.
