Print

Strawberry Cake with Cream Cheese Frosting and Fresh Strawberry Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://marthatasty.com/strawberry-cake-with-cream-cheese-frosting-and-fresh-strawberry-filling-recipe/