If you are searching for a dessert that brings together the perfect balance of fresh fruit and creamy richness, look no further than this Strawberry Cake with Cream Cheese Frosting and Fresh Strawberry Filling Recipe. Every slice unfolds layers of soft pink cake infused with real strawberry puree, complemented by a luscious fresh strawberry cream filling, all wrapped in a dreamy cream cheese frosting that tastes like summer on a plate. It’s a showstopper, bursting with natural strawberry flavor and just the right touch of sweetness, guaranteed to become a beloved favorite for any occasion.
Ingredients You’ll Need
These ingredients may seem simple, but they each play a crucial role in crafting the perfect Strawberry Cake with Cream Cheese Frosting and Fresh Strawberry Filling Recipe. From the fresh strawberries that bring vibrant color and flavor, to the cream cheese that adds velvety richness, every component builds layers of delight.
- All-purpose flour: Provides structure and a tender crumb to the cake layers.
- Baking powder and baking soda: Give the cake the perfect lift and light texture.
- Unsalted butter: Adds richness and moisture, ensuring a soft cake.
- Granulated sugar: Sweetens the cake without overpowering the natural strawberry notes.
- Eggs: Bind the ingredients and enrich the batter for a velvety texture.
- Vanilla extract: Enhances the flavor complexity of the cake and frosting.
- Full-fat sour cream: Adds moisture and slight tang, balancing the sweetness beautifully.
- Whole milk: Helps achieve a smooth batter and tender crumb.
- Strawberry puree: The star ingredient that infuses each layer with fresh berry goodness.
- Gel food coloring (pink or red): Enhances the cake’s pretty pink hue to catch the eye.
- Heavy whipping cream: Whipped into creamy perfection for the filling.
- Cream cheese (softened): For both filling and frosting, providing tang and luscious texture.
- Powdered sugar: Sweetens and thickens the frosting and filling for a silky finish.
- Fresh strawberries (chopped): Add bursts of juicy sweetness to the filling.
- Reduced, strained strawberry puree: Concentrated flavor that makes the frosting irresistibly fruity.
How to Make Strawberry Cake with Cream Cheese Frosting and Fresh Strawberry Filling Recipe
Step 1: Make the Strawberry Puree
Start by blending fresh strawberries into a smooth puree, then strain to remove seeds and pulp—this ensures your cake layers and frosting are silky smooth without any unwanted texture. Simmer the puree gently until it reduces by half, intensifying the strawberry flavor and bringing a natural sweetness that’s simply magical.
Step 2: Bake the Cake Layers
Preheat your oven and prepare your pans to create three perfect round cake layers. Combining dry ingredients carefully and beating butter with sugar until fluffy lays the foundation for those tender layers. Incorporate the strawberry puree and a touch of pink food coloring to achieve a dreamy pink color, then alternate adding dry ingredients and liquids for a smooth, unified batter. Bake until the cake springs back to the touch and a toothpick comes out clean, letting each layer cool completely to lock in that moist, delicate crumb.
Step 3: Prepare the Strawberry Cream Filling
This luscious filling is a delightful combination of softened cream cheese and whipped cream, sweetened just enough with powdered sugar and spiked with vanilla for subtle warmth. Folding in finely chopped fresh strawberries adds fresh texture and fruity bits that surprise your palate with every bite, truly a fresh highlight between the cake layers.
Step 4: Make the Pink Strawberry Frosting
For the frosting, beat cream cheese and butter until fluffy before gradually mixing in powdered sugar and the reduced strawberry puree. The result is a smooth, creamy frosting that’s packed with pure strawberry flavor and just the right tang from the cream cheese. Add a few drops of pink food coloring for that irresistible bubblegum shade that looks almost too pretty to eat — but you will want to eat it, guaranteed!
Step 5: Assemble the Cake
Layer your cake like a pro by spreading the fresh strawberry cream filling generously between the cooled cake layers, letting those juicy strawberry pieces peek out. After stacking, apply a thin crumb coat of frosting and chill to set, then finish with a final coat of smooth pink frosting that envelops the cake in irresistible creaminess. For the grand finale, decorate with halved fresh strawberries on top to add a fresh, natural sparkle to your masterpiece.
How to Serve Strawberry Cake with Cream Cheese Frosting and Fresh Strawberry Filling Recipe
Garnishes
A few carefully placed fresh strawberry halves or delicate mint leaves elevate the cake’s presentation and add a pop of freshness that makes every slice picture perfect. You can also dust the top with a light sprinkle of powdered sugar for a dusted snow effect that’s simply charming.
Side Dishes
Serve your strawberry cake alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to complement the creamy frosting and juicy filling. For a fresh contrast, a simple mixed berry salad adds brightness without overpowering the star flavors of the cake.
Creative Ways to Present
Transform your cake into individual strawberry shortcakes by layering filled cake rounds in clear glasses with extra fresh berries and cream. Or, for a stunning centerpiece, pipe rosettes of frosting around the edges and sprinkle chopped pistachios for a surprising crunch and color contrast that guests will love.
Make Ahead and Storage
Storing Leftovers
Keep your strawberry cake refrigerated in an airtight container to preserve freshness and prevent the cream cheese frosting from drying out. Properly stored, it will stay delicious for 3 to 4 days, making it perfect for enjoying as leftovers that never disappoint.
Freezing
You can freeze the assembled cake if needed by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. When carefully thawed overnight in the refrigerator, it retains much of its flavor and texture. Keep in mind, the fresh strawberry filling is best enjoyed fresh, so freezing is ideal in a pinch but not recommended for long-term storage.
Reheating
This cake is best served chilled or at room temperature, so reheating isn’t necessary. If desired, you can let the cake sit at room temperature for 20 to 30 minutes before serving to soften the frosting and bring out the flavors beautifully.
FAQs
Can I use frozen strawberries for the puree?
Yes, frozen strawberries work well as long as they are fully thawed and drained to remove excess liquid before blending. This ensures your puree isn’t too watery and gives you that perfect fresh flavor.
Is it okay to substitute sour cream in the cake batter?
Absolutely! Sour cream adds moisture and a subtle tang to the cake, but you can substitute with Greek yogurt or buttermilk if needed for similar results.
Can I make this cake dairy-free?
To make it dairy-free, swap butter and cream cheese with plant-based alternatives and use coconut cream for the whipped filling. The texture might differ slightly, but the strawberry flavor will still shine.
How do I prevent the frosting from being too runny?
Make sure your cream cheese and butter are softened but not melted, and gradually add powdered sugar until you reach the desired thickness. Chilling the frosting briefly before applying also helps it firm up nicely.
Can I prepare the cake layers in advance?
Yes, bake the cake layers a day ahead and keep them tightly wrapped in plastic wrap at room temperature or refrigerated. This saves time on assembly day and they will still taste fresh.
Final Thoughts
This Strawberry Cake with Cream Cheese Frosting and Fresh Strawberry Filling Recipe is a true celebration of fresh flavors and beautiful layers, perfect for any special moment or whenever you want to delight friends and family. Its balance of creamy richness and vibrant fruitiness makes it simply unforgettable, so I wholeheartedly encourage you to try it and make it your new favorite summer dessert.
PrintStrawberry Cake with Cream Cheese Frosting and Fresh Strawberry Filling Recipe
This delightful Strawberry Cake recipe features soft pink layers infused with real strawberry puree, complemented by a light whipped strawberry cream filling with chopped fresh strawberries. The cake is finished with a smooth pink cream cheese and butter frosting enhanced with reduced strawberry puree for a rich, clean strawberry flavor. Perfect for celebrations or anytime you want a fresh, fruity dessert bursting with strawberry goodness.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake Layers
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup full-fat sour cream
- ½ cup whole milk
- ½ cup strawberry puree (strained for smoothness)
- A few drops pink or red gel food coloring (to desired shade)
For the Strawberry Cream Filling
- 1 ½ cups heavy whipping cream
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup fresh strawberries, finely chopped
For the Pink Strawberry Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup reduced and strained strawberry puree
- 1 tsp vanilla extract
- A few drops pink or red food coloring (optional, for an extra pop of color)
Instructions
- Make the Strawberry Puree: Blend 1½ cups of fresh strawberries into a smooth puree, then strain it through a fine mesh sieve to remove seeds and pulp. Transfer the puree to a small saucepan and simmer over medium heat, stirring frequently, for about 20 minutes or until the mixture is reduced by half and thickened. Let it cool completely before using.
- Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Mix in the sour cream and ½ cup of the cooled, strained strawberry puree. Alternately add the dry ingredients and milk in three additions, beginning and ending with the dry ingredients, mixing just until combined. Add food coloring a drop at a time to reach the desired shade of pink. Divide the batter evenly between the prepared pans and bake for 23 to 27 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Strawberry Cream Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. In a separate chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese until well blended, then fold in the finely chopped strawberries. Chill until ready to use.
- Make the Smooth Pink Frosting: In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and fluffy. Gradually add the powdered sugar, mixing until completely smooth. Add the reduced, strained strawberry puree and vanilla extract, then beat until well combined. Add food coloring if desired for a more vibrant pink. Continue beating until the frosting is light and creamy with soft peaks.
- Assemble the Cake: Place one cake layer on a cake stand or serving plate. Spread half of the strawberry cream filling over the top, allowing some of the chopped strawberries to be visible. Repeat with the second cake layer and the remaining filling. Place the third cake layer on top and apply a thin crumb coat of the pink frosting to seal in any loose crumbs. Chill the cake for 20 minutes. Once set, frost the entire cake with the remaining pink strawberry frosting, smoothing the top and sides. Optionally, decorate with halved fresh strawberries just before serving.
Notes
- Straining the strawberry puree removes seeds and pulp for a smooth texture and prevents seeds in the cake and frosting.
- Reducing the puree concentrates the strawberry flavor for the frosting without adding excess liquid.
- Use gel food coloring sparingly to avoid changing the taste of the cake layers and frosting.
- Chill the cake after the crumb coat to make frosting easier and neater.
- Make sure all dairy ingredients are at room temperature for smoother mixing and better texture.
- This cake is best served the same day or within two days for optimal freshness.
- Store the cake covered in the refrigerator; let it come to room temperature before serving for best flavor and texture.
