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Strawberry Layer Cake with Fresh Strawberry Filling and Buttercream Recipe

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4.1 from 74 reviews

This luscious Strawberry Cake with Strawberry Filling is a delightful layered dessert bursting with fresh strawberry flavor. Layers of tender, moist cake infused with homemade strawberry reduction are complemented by a rich, creamy strawberry-infused buttercream frosting. Perfect for celebrations or a special treat, this cake combines homemade strawberry filling, a light crumb, and a fluffy frosting to create an irresistible strawberry experience.

Ingredients

Strawberry Reduction

  • 6 cups frozen strawberries
  • 4 tablespoons granulated sugar
  • Juice of 1/2 lemon
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Strawberry Cake Batter

  • 2 3/4 cups + 1 tablespoon unbleached cake flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 12 tablespoons cubed unsalted butter, room temperature
  • 3/4 cup whole milk, room temperature
  • 2/3 cup strawberry reduction (from above)
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup vegetable oil
  • 1 teaspoon strawberry emulsion (optional)
  • 1 small drop red food coloring (optional)

Strawberry Buttercream

  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter, cool room temperature, cut into tablespoon pieces
  • 1/2 cup reserved strawberry reduction (from above)
  • Pinch of fine sea salt

Instructions

  1. Make the Strawberry Reduction: In a pot over medium heat, combine frozen strawberries, granulated sugar, and lemon juice. Cook, stirring and mashing occasionally, until the mixture reduces and thickens, about 1 hour. Mix cornstarch and water until smooth, then stir into berries and cook for another 2-3 minutes until thickened. Allow to cool to room temperature.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 325°F (162°C). Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
  3. Make the Cake Batter Dry Mix: In a stand mixer bowl, whisk together cake flour, granulated sugar, baking powder, and salt. With the mixer on low, add cubed butter gradually until the mixture takes on a sandy texture, about 2 minutes.
  4. Make the Wet Mixture: In a separate bowl, whisk milk, strawberry reduction, eggs, sour cream, vegetable oil, strawberry emulsion (if using), and red food coloring (if using) until combined.
  5. Combine Wet and Dry Ingredients: Pour half of the wet mixture into the dry ingredients and mix until just moistened and pasty. Scrape down the sides, then add the remaining wet mixture and mix thoroughly to combine.
  6. Divide and Bake Batter: Evenly divide the batter among the prepared pans, about 485 grams per pan. Bake for 22-35 minutes, or until edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs. Allow pans to cool on wire racks for 20 minutes before removing cakes to finish cooling completely on the rack.
  7. Make the Strawberry Buttercream: In a heatproof bowl over simmering water (double boiler), whisk together egg whites and granulated sugar. Cook while whisking frequently until sugar dissolves and the temperature reaches 165°F (74°C). Remove from heat.
  8. Whip Meringue: Transfer warm meringue to a stand mixer bowl and whip on high speed until cooled to 90-95°F (32-35°C), about 10-15 minutes.
  9. Add Butter: Reduce mixer speed to low and gradually add cubed butter 1-2 tablespoons at a time, incorporating fully before adding more. Once all butter is added, increase to medium-high speed and beat until the buttercream is light and fluffy.
  10. Incorporate Strawberry Reduction and Salt: Mix in the reserved strawberry reduction and pinch of salt to the buttercream until fully combined.
  11. Assemble the Cake: Trim a thin layer off the top of each cake layer to level. Place the first layer on a serving board and spread a thin layer of buttercream over it. Pipe a border dam of buttercream around the edges to hold in the filling, then spread half of the remaining strawberry reduction inside the border. Repeat with the second cake layer. Place the final layer upside down so the top surface is flat. Chill the assembled layers for 30 minutes.
  12. Frost the Cake: Spread a thicker layer of buttercream evenly over the top and sides of the cake. Use any remaining buttercream to pipe decorative dollops using a star tip. Garnish with freeze-dried or fresh strawberries as desired.

Notes

  • For measuring cake flour correctly, spoon it into the cup and level off with a knife instead of scooping directly, which can cause too much flour and a denser cake.
  • The strawberry emulsion is optional but adds a bakery-style strawberry flavor boost.
  • Food coloring is optional; it provides a pink hue for a more visually striking cake.
  • Room temperature ingredients ensure better batter emulsification and cake texture.
  • If your strawberry reduction is overly thick or too liquid, adjust cooking time accordingly to reach approximately 2 cups.

Find it online: https://justsosavory.com/strawberry-layer-cake-with-fresh-strawberry-filling-and-buttercream-recipe/