How to Make a Strawberry Filled Cake

Strawberry filled cake delights with its moist layers and burst of fresh fruit. This recipe creates a stunning dessert for any occasion. Bakers love it for its simple steps and impressive results. Follow this guide to bake your own version at home.

You need basic ingredients and tools. The cake uses vanilla sponge for a light base. Fresh strawberries provide natural sweetness and tartness. A creamy filling ties everything together. Expect about 1 hour of active time plus cooling.

Ingredients

Gather these for the cake layers:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 2 ½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the strawberry filling:

• 2 cups fresh strawberries, hulled and chopped
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ cup water
• 1 tablespoon lemon juice

For the whipped cream frosting:

• 2 cups heavy whipping cream, cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

These amounts serve 12 slices. Use ripe strawberries for best flavor. Room-temperature ingredients mix smoothly.

Equipment Needed

Prepare these tools ahead:

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer or stand mixer
• Mixing bowls
• Saucepan for filling
• Wire cooling racks
• Offset spatula for frosting

Grease pans well. Line bottoms with parchment. This prevents sticking.

Step-by-Step Instructions

Step 1: Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour pans. Or use baking spray.
2. Cream butter and sugar in a large bowl. Beat on medium speed for 3 minutes. Butter turns light and fluffy.
3. Add eggs one at a time. Beat well after each. Scrape bowl sides.
4. Mix dry ingredients in another bowl. Flour, baking powder, salt. Whisk together.
5. Alternate adding dry mix and milk to batter. Start with flour. End with milk. Add vanilla. Mix on low until just combined. Avoid overmixing.
6. Divide batter evenly. Smooth tops. Bake 25-30 minutes. Test with toothpick. It comes out clean.
7. Cool in pans 10 minutes. Invert onto racks. Peel parchment. Cool fully. About 1 hour.

Step 2: Make Strawberry Filling

1. Combine strawberries, sugar, cornstarch, water, lemon juice in saucepan. Mash berries lightly.
2. Cook over medium heat. Stir constantly. Bring to boil. Simmer 5-7 minutes. Filling thickens.
3. Remove from heat. Cool completely. It firms as it chills. Refrigerate if needed.

Step 3: Prepare Whipped Cream Frosting

1. Chill bowl and beaters 15 minutes. Pour cream in bowl. Beat on medium.
2. Add powdered sugar and vanilla gradually. Increase to high. Whip to stiff peaks. About 3 minutes. Overbeating turns it buttery.
3. Cover. Refrigerate until assembly.

Step 4: Assemble the Cake

1. Level cake layers if domed. Slice each horizontally. Creates four thin layers. Use serrated knife.
2. Place first layer on cake board. Spread ⅓ strawberry filling. Top with whipped cream layer.
3. Repeat stacking. End with top layer. Frost outside and top generously.
4. Pipe rosettes on top if desired. Garnish with whole strawberries.
5. Chill assembled cake 30 minutes. This sets filling. Slice cold for clean cuts.

Tips for Success

• Use fresh strawberries. Frozen ones release too much water. Pat dry if juicy.
• Room temperature eggs and butter blend better. Prevents lumps.
• Do not overbake cake. Check at 25 minutes. Dry cake crumbles.
• Make filling ahead. It stores in fridge up to 2 days.
• For stability, chill between layers. Holds shape better.
• Stabilize whipped cream with 1 tablespoon cornstarch if humid. Lasts longer.
• Slice with warm knife. Dip in hot water. Wipe dry. Clean edges.

Variations

• Chocolate cake base pairs well. Swap vanilla for cocoa powder. Adjust flour.
• Add basil to filling. Chop 2 tablespoons fresh leaves. Infuses herb note.
• Vegan version uses aquafaba for eggs. Plant milk and vegan butter.
• Layer with custard. Replace half cream with pastry cream.
• Mini cakes in cupcake tins. Fill cores with strawberry mix.
• Gluten-free flour works. Add xanthan gum for structure.

These tweaks suit diets or flavors.

Storage and Serving

• Store in fridge. Covers with plastic wrap. Lasts 3-4 days.
• Freeze unfrosted layers. Wrap tightly. Thaw overnight.
• Serve at room temperature. Flavors shine. Pair with coffee or champagne.
• Bring to potlucks. Transport in cake carrier. Keeps fresh.

Nutrition Information

Per slice (1/12 cake):

• Calories: 450
• Fat: 22g
• Carbs: 60g
• Protein: 5g
• Sugar: 42g

Values approximate. Depends on exact measures.

FAQs

1. 1. Can I use frozen strawberries?

   Yes, but thaw and drain first. Excess liquid makes soggy filling. Pat dry thoroughly.

2. 2. How do I fix runny strawberry filling?

   Cook longer or add more cornstarch slurry. One teaspoon cornstarch in water. Stir in while boiling.

3. 3. What’s the best cake flour substitute?

   Mix 2 cups minus 4 tablespoons all-purpose flour with 4 tablespoons cornstarch. Sifts finer.

4. 4. Can I make this cake ahead?

   Yes. Bake layers up to 2 days early. Wrap and fridge. Assemble day of serving.

5. 5. Is there a dairy-free option?

   Swap cream for coconut cream. Use almond milk in cake. Vegan butter throughout.

This strawberry filled cake impresses guests every time. Practice once. Master it forever. Enjoy baking.