Dessertscambreabakes5.0
Strawberry Cake with Strawberry Filling
This fresh strawberry cake is made with real, cooked-down strawberries for bold strawberry flavor in every layer. With a moist crumb, a rich strawberry filling, and silky strawberry Swiss meringue buttercream, this strawberry cake with strawberry filling tastes fresher and more flavorful than most bakery versions.
👥 14 Servings⏱️ Prep & Cook: 4h 23m⏳ Prep: 4h🔥 Cook: 23 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
- oven
- bowl
- whisk
- mixing bowl
📝 Preparation Steps
1
Make the Strawberry Reduction
2
Cook the strawberries, sugar, and lemon juice in a pot over medium heat, stirring and mashing occasionally, until reduced and thickened, about ⏱️ 1 hour. Mix together the cornstarch and water, and stir it into the berries. Cook ⏱️ 2-3 minutes longer until thickened. You should have roughly 2 cups of filling. If you have way more than that, you’ll need to cook the berries down longer. Set aside to cool to room temperature.
cornstarch2 tablespoonswater2 tablespoons
3
Make the Strawberry Cake Batter
4
Preheat the oven to 325°F/162°C. Grease the sides of three 8-inch cake pans, then line the bottoms with parchment paper.
5
In a stand mixer bowl, whisk together the flour, sugar, baking powder, and salt. On low speed, mix the butter into the dry ingredients until it has a sandy texture, about ⏱️ 2 minutes.
baking powder1 tablespoon
6
In a separate bowl, whisk together the milk, strawberry reduction, eggs, sour cream, oil, strawberry emulsion, and food coloring (if using). Pour half of this wet mixture into the mixing bowl and mix until the flour is moistened and slightly pasty. Scrape down the bowl. Then mix in the remaining wet mixture.
large eggs (room temperature)3strawberry emulsion (optional, but gives a bakery-style flavor)1 teaspoon
7
Evenly distribute the batter into the prepared cake pans, ~485 grams in each.
8
Bake in the preheated oven for ⏱️ 22-35 minutes, or until the edges are barely golden brown and a toothpick inserted into the centers comes out covered in a few moist crumbs. Let the pans cool on a wire rack for ⏱️ 20 minutes, then remove them from the pans and let them finish cooling on the rack.
9
Make the Buttercream
10
In a large bowl over a double boiler with simmering water, whisk together the egg whites and sugar. Cook, whisking frequently, until the sugar is dissolved and a thermometer reads 165°F.
water2 tablespoonslarge egg whites5
11
Pour the meringue into a stand mixing bowl with the whisk attachment. Whisk on high speed until the meringue cools to roughly 90-95°F, about ⏱️ 10-15 minutes.
12
Turn the speed down to low and mix in the butter 1-2 tablespoons at a time. When all of the butter is combined, increase the speed to medium-high and beat until it looks light and fluffy. Finally, mix in the strawberry reduction and salt.
13
Assembly
14
Trim a thin layer off the tops of the cake layers. Place the first layer on your serving board and spread a thin layer of buttercream on top. Pipe a border dam around the edge to hold in the filling, then spread half of the remaining strawberry reduction in the center. Continue the same way with the next cake layer, placing the last one upside down so that the top of the cake is flat. Chill for ⏱️ 30 minutes.
15
Spread a thicker layer of buttercream to cover the top and sides of the cake. You can pipe any leftover buttercream with a star tip to create dollops on top. Decorate with freeze-dried strawberries or fresh strawberries, and enjoy!
Nutrition Facts
calories
608 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
1 g
sugar Content
54 g
sodium Content
377 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
135 mg
carbohydrate Content
57 g
saturated Fat Content
25 g
unsaturated Fat Content
15 g
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