Best Strawberry Cake with Strawberry Cream Filling & Cream Cheese Frosting Recipe

Introduction

This strawberry cake is a delightful treat bursting with fresh strawberry flavor. It features a moist cake infused with homemade strawberry reduction, filled with creamy strawberry filling, and topped with luscious strawberry cream cheese frosting. Perfect for celebrating strawberry season with family and friends!

Ingredients

• 32 oz (908 g) fresh strawberries, hulled (for strawberry reduction)
• 2 1/2 cups (280 g) cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated white sugar
• 6 large egg whites, at room temperature
• 2 tsp vanilla extract
• 3/4 cup (180 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) strawberry reduction (from above)
• 3/4 cup (168 g) unsalted butter, softened (for frosting)
• 6 oz (170 g) cream cheese, cold
• 2 1/4 cups (292 g) powdered sugar
• 1 cup (25 g) freeze-dried strawberries
• 1/4 cup (60 ml) strawberry reduction (from above) for frosting
• 1/4 cup (60 ml) strawberry reduction (from above) for cream filling
• 1/2 cup (120 ml) sweetened condensed milk
• 1/2 cup (120 ml) heavy cream

Instructions

1. Step 1: Add fresh strawberries to a food processor and pulse until fully pureed. Transfer puree to a large pot and cook over medium heat for 55-60 minutes until thick and reduced to 1 cup (240 ml). Let cool to room temperature.
2. Step 2: Preheat oven to 350°F (175°C). Grease a 9×9 inch pan and line with parchment paper.
3. Step 3: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, cream softened butter and granulated sugar with an electric mixer for 2 minutes until light and fluffy.
5. Step 5: Add egg whites and vanilla extract to the butter mixture. Mix on medium speed until pale and smooth, about 1 minute.
6. Step 6: Add buttermilk and 1/2 cup strawberry reduction to the batter. Mix on medium speed until combined.
7. Step 7: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until combined, scraping the bowl as needed.
8. Step 8: Pour batter into the prepared pan and bake for 43-46 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
9. Step 9: Cool cake in the pan on a wire rack for 30 minutes. Lift the cake using the parchment paper and cool completely on the rack.
10. Step 10: For the frosting, beat softened butter on high speed until pale and fluffy, about 5 minutes. Add cold cream cheese and beat until fluffy.
11. Step 11: Sift powdered sugar into the bowl and mix on low to medium-low speed until combined.
12. Step 12: Grind freeze-dried strawberries into a fine powder and add to the frosting along with 1/4 cup strawberry reduction. Beat on medium-low then high speed until very fluffy.
13. Step 13: For the strawberry cream filling, whisk together 1/4 cup strawberry reduction and sweetened condensed milk in a bowl.
14. Step 14: Beat heavy cream on high speed until firm peaks form. Fold whipped cream into the strawberry mixture gently. Transfer to a piping bag.
15. Step 15: When the cake is completely cooled, transfer to a serving plate. Poke holes on top using a wooden stick or spoon handle.
16. Step 16: Pipe the strawberry cream filling into the holes in the cake.
17. Step 17: Frost the top with a thick layer of strawberry cream cheese frosting. Sprinkle with crushed freeze-dried strawberries and optionally decorate with fresh strawberries. Serve and enjoy!

Tips & Variations

• Measure flour by spooning into the cup and leveling off for accuracy, or weigh it for best results.
• Use room temperature wet ingredients for a smooth batter and tender cake.
• Keep cream cheese cold for a stable and fluffy frosting.
• If frosting becomes too soft, chill it for 10-20 minutes and rewhip before frosting the cake.
• Try making this as a layered cake using 2 8-inch pans, or cupcakes by halving the recipe.

Storage

Store leftover cake in an airtight container in the refrigerator for up to three days. Allow the cake to come to room temperature before serving for best texture. Reheat slices gently if desired, but frosting is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I store this cake?

Store leftovers in an airtight container in the refrigerator for up to three days to keep it fresh and moist.

Do I have to use the strawberry cream filling?

No, you can skip the cream filling step and simply frost the cake with strawberry cream cheese frosting. It will still be delicious!

Best Strawberry Cake with Strawberry Cream Filling & Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

This strawberry cake is a moist, tender dessert bursting with fresh strawberry flavor, crafted from real strawberries cooked down into a rich reduction. It features a luscious strawberry cream filling injected into the cake’s holes and is topped with creamy, fluffy strawberry cream cheese frosting. Perfect for strawberry season, this homemade treat offers an authentic taste without artificial flavoring.

• Author: Yana
• Prep Time: 20 minutes (plus 55-60 minutes for strawberry reduction)
• Cook Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Yield: 16 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Reduction

• 32 oz (908 g) fresh strawberries, hulled

Strawberry Cake

• 2 1/2 cups (280 g) cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated white sugar
• 6 large egg whites, at room temperature
• 2 tsp vanilla extract
• 3/4 cup (180 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) strawberry reduction (from above)

Strawberry Cream Cheese Frosting

• 3/4 cup (168 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, cold
• 2 1/4 cups (292 g) powdered sugar
• 1 cup (25 g) freeze-dried strawberries, finely ground
• 1/4 cup (60 ml) strawberry reduction (from above)

Strawberry Cream Filling

• 1/4 cup (60 ml) strawberry reduction (from above)
• 1/2 cup (120 ml) sweetened condensed milk
• 1/2 cup (120 ml) heavy cream

Instructions

1. Make the Strawberry Reduction: Puree the fresh strawberries in a food processor until smooth, then cook the puree over medium heat in a large pot for 55-60 minutes, stirring occasionally, until it thickens and reduces to 1 cup (240 ml). Allow to cool to room temperature. This can be done ahead of time.
2. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan with non-stick spray and line with parchment paper.
3. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar for 2 minutes until light and fluffy.
5. Add Egg Whites and Vanilla: Mix in the egg whites and vanilla extract on medium speed until the mixture is pale and smooth, about 1 minute.
6. Combine Wet Ingredients: Add buttermilk and 1/2 cup (120 ml) of the strawberry reduction to the batter and mix on medium speed until combined.
7. Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined, scraping the bowl as needed.
8. Bake the Cake: Pour the batter into the prepared pan and bake for 43-46 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
9. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Carefully lift the cake out using the parchment paper and cool completely on the rack.
10. Prepare Frosting: Beat the softened butter on high speed until pale and fluffy (about 5 minutes). Add cold cream cheese and beat until fluffy. Sift in powdered sugar gradually and mix until combined. Mix in finely ground freeze-dried strawberries and 1/4 cup (60 ml) strawberry reduction, beating until very fluffy.
11. Make Strawberry Cream Filling: Whisk together 1/4 cup (60 ml) strawberry reduction and sweetened condensed milk. In a separate bowl, beat heavy cream on high until firm peaks form. Gently fold whipped cream into strawberry mixture. Transfer to piping bag.
12. Assemble the Cake: Transfer cooled cake to serving plate. Poke holes throughout the cake using a wooden stick or spoon handle. Pipe strawberry cream filling into the holes evenly.
13. Frost the Cake: Spread a thick layer of strawberry cream cheese frosting over the top. Sprinkle crushed freeze-dried strawberries on top and optionally decorate with fresh strawberries before serving.

Notes

• Store leftover cake in an airtight container for up to 3 days.
• The strawberry cream filling is optional; the cake will still be delicious with just frosting.
• For a layered cake, use 2 8-inch or 3 6-inch pans and adjust baking time accordingly. Chill frosting before assembling layers because it’s soft.
• This recipe can also be adapted to make 24 cupcakes or half the recipe for 12 cupcakes.
• Measure flour accurately by spooning into measuring cups or weighing to avoid a dense cake.
• Use room temperature wet ingredients for best cake texture.
• For smooth frosting, whip butter pale and fluffy first, use cold cream cheese, and chill frosting if it becomes too soft during assembly.

Keywords: cake, strawberry, strawberry cake, strawberry cream cheese frosting, homemade strawberry cake, fresh strawberry dessert