Fresh Strawberry Cake with Strawberry Filling

Jump to Recipe

This strawberry cake with strawberry filling and strawberry buttercream is the dessert I wait all year to make the moment strawberry season hits. When those U-Pick baskets get a little too full or that BOGO deal at the grocery store is just too good to pass up, this is exactly what I bake to put every last berry to delicious use.

Yes, it takes a little more effort than my usual weeknight-friendly recipes and comfort food classics, but if you know me, you know I don't commit to a baking project unless it's absolutely worth it. And this one? It absolutely is.

Fresh strawberry cake with strawberry filling on a white platter with slices on white scalloped plates.

This cake celebrates fresh strawberries in every single layer. A concentrated strawberry puree flavors the cake, strawberry preserves create a jammy center, and a fluffy strawberry buttercream ties everything together. This is the ultimate strawberry cake for all you strawberry lovers out there.

It's inspired by my favorite strawberry cake from Edgar's Bakery in Birmingham--the cake I would get for every major celebration when I lived there. Now that we've moved away, I had to create my own recipe. So, this is my go‑to whenever the craving hits (or when I come home with far more strawberries than we can possibly eat.)

A strawberry and mint topped strawberry cake on a white platter with white plates on the side.

This is one of those classic Southern desserts you should definitely add to your recipe box. And, if you're looking for more trusty crowd-pleasing sweets, be sure to check out my coca cola cake, banana pudding cups, sour cream pound cake recipe, and ginger molasses cookies.

Ready to make that strawberry cake? Let's do it!

Jump to:

Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
🍽Get the recipe
Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

fresh strawberries
salted butter
granulated sugar
mayonnaise
large eggs
vanilla extract
all-purpose flour
baking powder
baking soda
whole milk
red food coloring (optional)
freeze-dried strawberries
powdered sugar
strawberry preserves or strawberry jam
fresh mint leaves (optional)

(See recipe card for quantities and full recipe.)

Instructions

Now that we've got our ingredients, it's time to get baking!

For the strawberry cake:

Reducing fresh strawberry puree to a tomato paste-like consistency in a red handled saucepan.

1. First, trim 1½ packages of the strawberries and pulse in a food processor or blender until pureed. Pour into a medium saucepan and simmer over medium heat until the mixture is reduced to ¾ cup, stirring frequently. Set aside to cool completely.

Adding eggs to the strawberry cake batter.

2. Then, beat the butter and sugar at medium speed with a heavy duty mixer fitted with the paddle attachment. Beat in the mayonnaise. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Adding strawberry reduction to cake batter in a mixer.

3. Next, stir together the flour, baking powder, and baking soda. Add the flour mixture to the butter mixture alternately with the milk in three additions, beginning and ending with the flour. Beat in the strawberry reduction and add a few drops of food coloring, if desired.

Dividing pink strawberry cake batter into two round bake pans.

4. Then, divide the batter evenly between two greased and parchment paper-lined 9-inch round pans. Bake at 350°F for 28 to 32 minutes or until a toothpick inserted in the centers comes out clean. Let the cakes cool in the pans for 5 minutes. Run a knife around the edges and turn out the cakes to wire racks to cool completely.

For the strawberry frosting and assembly:

Adding powdered sugar to pink strawberry buttercream in a green mixer.

5. While the cakes bake and cool, make the strawberry buttercream: Beat the butter at medium speed with an electric mixer until creamy. Pulse the freeze-dried strawberries in a food processor until they form a powder, Add to the butter along with the milk and vanilla and beat until combined. Add the powdered sugar, 1 cup at a time, and beat until smooth and spreadable.

Piping strawberry buttercream around the edge of strawberry cake.

6. Next, assemble the cake. Trim the cake layers to make them level, if desired. Place on cake layer on a cake stand or plate. Pipe a ring of frosting around the edges of the cake.

Spooning strawberry preserves onto a strawberry cake with a piped rim of strawberry buttercream.

7. Then, top with the preserves, spreading evenly to the piped edge of frosting.

Spreading strawberry buttercream onto a strawberry cake.

8. Finally, place the second cake on top. Frost the tops and sides of the cake with the remaining frosting. Decorate the top of the cake with the reserved strawberries and garnish with fresh mint, if desired.

Hint: A large zip-top plastic bag will double as a piping bag, no pastry tip required. To easily fill the bag with frosting, place it inside a tall drink glass. Open up the bag and spoon the frosting into it. Seal the bag, making sure to remove any air, and snip one corner. Voila! A make-shift pastry bag.

Substitutions

Need to make some ingredient swaps? Here are some ideas:

Salted Butter - If you don't have salted butter, you can use unsalted. Just add ¼ teaspoon salt to the cake batter and frosting.
Mayonnaise - Mayonnaise in a cake? Yep! It makes the cake so moist and tender. Substitute with full‑fat sour cream or plain Greek yogurt for the mayo if you'd like.
Whole Milk - You can use 2% milk, heavy cream, or half-and-half for the frosting if that's what you have.

Variations

Check out these additional ways to change up this recipe:

Fresh Strawberry Cupcakes - Instead of a strawberry layer cake, make cupcakes. Once cooled, cut a small hole in the tops of the cupcakes and fill the core with preserves. Then frost with the strawberry buttercream.
Strawberry Lemon Cake - Add 1 tablespoon lemon zest to the cake batter and frosting and substitute some of the milk in the frosting with lemon juice.
Strawberry Sheet Cake - Bake the batter in a 13- x 9-inch pan for a more casual cake.
Raspberry Cake - Swap out fresh raspberries, freeze-dried raspberries, and raspberry preserves for the strawberries. If you don't like the seeds, strain the raspberry puree before cooking it down into a paste.
Blueberry Cake - Instead of strawberries, use fresh blueberries, freeze-dried blueberries, and blueberry preserves.

Equipment

Here's the equipment you'll need to make this recipe:

paring knife
2 (9-ounce) round cake pans
dry measuring cups
liquid measuring cups
measuring spoons
food processor
heavy-duty stand mixer
medium saucepan
wire rack
medium bowl

Storage

At room temperature: Wrap the cake tightly with plastic wrap and store at room temperature for up to 1 day.

To refrigerate: Transfer any leftovers to an airtight container or wrap tightly and refrigerate for up to 4 days. For the best results, bring to room temperature before serving.

To freeze: You can freeze unfrosted cake layers, wrapped tightly, for up to 3 months. Freeze frosted cake slices individually wrapped. Thaw overnight in the refrigerator before serving.

Tasty Tip

If you have time, I recommend wrapping the cake layers in plastic wrap and refrigerating them overnight. This will make frosting so much easier.

For a professional look, when frosting, apply a thin layer, often called a "crumb coat," and then refrigerate for about 30 minutes to 1 hour to allow it to harden. Then, frost with the remaining buttercream.

Frequently asked questions

Can I use frozen strawberries?

Yep! Thaw the strawberries, and drain any excess liquid before pureeing.

Can I make this cake ahead of time?

Yes. Bake the cake layers 1 to 2 days in advance and store in the refrigerator. You can frost ahead of time too.

Do I have to reduce the strawberry puree?

You do! Please don't skip this step. It concentrates the flavor and prevents excess moisture--if you don't reduce it, the batter will be too soupy.

Can I make this without food coloring?

Absolutely. The cake will still taste the same with a softer pink color.

Why did the cake layers sank in the middle?

This could have happened for a variety of reasons. First, check the oven temperature to make sure it's accurate and avoid opening the oven door too early. (That drops the temperature quickly and can cause the cake to sink.) If you over-beat the batter and add lots of air without knocking out the bubbles, it can sink during baking.

I'm not sure if the frosting is the right consistency. Is there a way to tell?

You're looking for a thick, spreadable frosting. If it's too soft, you can add more powdered sugar or chill briefly. If the frosting is too thick, add more milk, one tablespoon at a time.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this strawberry cake:

🍽Get the recipe