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Top-down shot of a strawberry cake topped with strawberries on a glass serving dish with a slice being lifted out with a cake server.
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5 from 5 votes

Homemade Strawberry Cake Recipe

This homemade Strawberry Cake Recipe is bursting with fresh strawberry flavor and made completely from scratch! Layers of soft and fluffy vanilla cake filled with a strawberry buttercream and a layer of fresh strawberry filling. A perfect cake for spring and summer!
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: Holiday
Servings: 12
Calories: 428kcal

Ingredients

For the fresh Strawberry Puree:

  • 1 pint fresh strawberries plus more for decorating

For the Strawberry Filling:

  • 1 cup fresh strawberry puree (see instructions above)
  • 2 tbsp granulated sugar
  • 1/4 cup water
  • 2 tsp gelatine or agar agar powder

For the Sponge Cakes:

  • 6 large eggs room temperature
  • 1 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder

For the Strawberry Buttercream:

  • 1/2 cup fresh strawberry puree
  • 1 cup unsalted butter room temperature
  • 1/4 tsp salt
  • 2 cups powdered sugar
  • 6 oz cream cheese room temperature
  • 1/2 tsp vanilla extract

Instructions

To make the Strawberry Puree:

  • You need about 1 pint of fresh strawberries to make 1 1/2 cups fresh strawberry puree. You'll need 1 cup for the strawberry filling and 1/2 cup for the buttercream. 
  • To make fresh Strawberry Puree wash, dry, and stem berries then place them in a food processor or blender and process until liquid with pulp.
  • Set aside 1/2 cup for the buttercream. Use 1 cup for the strawberry filling.

To make the Strawberry Filling:

  • Cover the bottom of an 8-inch springform pan with plastic wrap or use a cake ring set on a flat plate or board. You could also use a plate with a base of the same size and cover it with plastic wrap.
  • In a small saucepan cook strawberry puree and sugar for about 5 minutes at medium temperature until most of the liquid has evaporated and the puree is thick.
  • In another small saucepan combine water and agar agar/gelatine. Place over low heat, bring to a boil and cook for 2 minutes while stirring constantly until granules are completely dissolved.
  • Add the agar agar/gelatine mixture to the strawberry puree. Whisk until combined.
  • Pour the mixture into the prepared pan then put it in the freezer for at least 30 minutes. This can also be done a few days in advance (Note 1).

To make the Sponge Cake:

  • Preheat oven to 350˚F (180°C) and line bottoms of two 9-inch cake pans with parchment paper (do not grease the sides).
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs for 1 minutes on high speed until foamy.
  • With the mixer running, gradually add the granulated sugar and continue beating for 15 minutes until the mixture is thick and fluffy. The volume of the eggs should have increased a lot, see pictures above for reference. Add vanilla extract.
  • In a small bowl combine flour and baking powder then sift flour mixture into egg mixture one-third at a time. Use a rubber spatula and gently fold in each flour addition just until incorporated and no flour pockets remain. Do not over-mix the batter or you will deflate it.
  • Evenly divide the batter between the prepared cake pans. Bake at 350˚F for 25-30 minutes until the tops are golden brown and a skewer inserted in the center comes out clean.
  • Slide around the edges with a thin spatula or knife, remove the cakes from the pans and transfer cakes to a wire rack. Remove parchment paper and let cakes cool down to room temperature.

To make the strawberry buttercream:

  • In a small saucepan, simmer fresh strawberry puree for 5 minutes until it is reduced to about 5 tbsp puree. Set aside and let cool to room temperature.
  • In the bowl of a stand mixer fitted with whisk attachment, cream together butter, salt, and powdered sugar on medium speed until white and fluffy about 4-5 minutes.
  • Add cream cheese and vanilla extract and mix until combined. Continue to beat for two more minutes until fluffy, scraping down the sides of the bowl as needed.
  • With the mixer running, add reduced strawberry puree one tablespoon at a time then beat another minute.

Assemble the cake:

  • Place one cake on a serving platter, frost top with thin layer of frosting. Then place the cold/frozen strawberry filling layer on top.
  • Pipe frosting around the strawberry filling disk then top with another thin layer of frosting. See pictures above for reference.
  • Place the second cake on top and frost the sides and top with the leftover frosting. Refrigerate cake.
  • I garnished the cake with buttercream roses and strawberry halves.

Notes

Note 1: If you want to do this step in advance, freeze the filling in the pan until completely frozen about 1 or 2 hours, then wrap filling disks airtight in plastic wrap.

Nutrition

Calories: 428kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 138mg | Sodium: 130mg | Potassium: 191mg | Fiber: 1g | Sugar: 42g | Vitamin A: 785IU | Vitamin C: 40.3mg | Calcium: 52mg | Iron: 1.2mg