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Strawberry Layer Cake with Fresh Strawberry Filling and Fluffy Strawberry Buttercream Recipe

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4 from 71 reviews

This luscious Strawberry Cake features moist layers infused with a homemade strawberry reduction, perfectly complemented by a smooth strawberry buttercream. The cake layers are tender and rich with fresh strawberry flavor, while the vibrant filling and frosting provide a delightful burst of berry sweetness, making it an ideal dessert for celebrations or everyday enjoyment.

  • Total Time: 4 hours 23 minutes
  • Yield: 14 servings

Ingredients

Strawberry Reduction

  • 6 cups frozen strawberries
  • 4 tablespoons granulated sugar
  • Juice of 1/2 lemon
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Strawberry Cake Batter

  • 2 3/4 cups + 1 tablespoon unbleached cake flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 12 tablespoons cubed unsalted butter, room temperature
  • 3/4 cup whole milk, room temperature
  • 2/3 cup strawberry reduction (from recipe above)
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup vegetable oil
  • 1 teaspoon strawberry emulsion (optional)
  • 1 small drop red food coloring (optional)

Strawberry Buttercream

  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter, cool room temperature, cut into tablespoon pieces
  • 1/2 cup reserved strawberry reduction (from recipe above)
  • Pinch of fine sea salt

Instructions

  1. Make the Strawberry Reduction: In a pot over medium heat, combine the frozen strawberries, granulated sugar, and lemon juice. Stir and mash occasionally as the mixture cooks, reducing and thickening for about 1 hour. In a small bowl, mix the cornstarch and water until smooth, then stir into the berries. Continue cooking for 2-3 minutes until fully thickened. The final quantity should be about 2 cups. If more, continue cooking to further reduce. Set aside and allow to cool to room temperature.
  2. Prepare the Oven and Pans: Preheat your oven to 325°F (162°C). Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
  3. Mix Dry Ingredients and Butter: In a stand mixer bowl, whisk together the unbleached cake flour, granulated sugar, baking powder, and fine sea salt. On low speed, add the cubed room temperature butter and mix until the texture resembles coarse sand, approximately 2 minutes.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, strawberry reduction, eggs, sour cream, vegetable oil, strawberry emulsion (if using), and red food coloring (if using) until smooth.
  5. Incorporate Wet Ingredients Into Dry: Pour half of the wet mixture into the mixer bowl with dry ingredients. Mix until just moist and a pasty batter forms, then scrape down the sides. Add the remaining wet mixture and mix until fully combined.
  6. Distribute Batter and Bake: Divide the batter evenly among the three prepared pans, about 485 grams (~1.07 pounds) per pan. Bake in the preheated oven for 22-35 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
  7. Cool Cake Layers: Remove pans from the oven and let cool on wire racks for 20 minutes. Then, carefully remove the cakes from the pans and allow them to cool completely on the racks before assembling.
  8. Make the Buttercream Meringue: Set a large heatproof bowl over a double boiler with simmering water, ensuring the bowl does not touch the water. Whisk together the egg whites and granulated sugar constantly until sugar dissolves and temperature reaches 165°F (74°C).
  9. Whip the Meringue: Transfer the warm meringue to a stand mixer fitted with the whisk attachment. Whisk on high speed until the meringue cools to about 90-95°F (32-35°C), which generally takes 10-15 minutes, forming stiff, glossy peaks.
  10. Add Butter to Buttercream: Reduce mixer speed to low and add the cool, softened butter one to two tablespoons at a time. Once all butter is incorporated, increase to medium-high speed and beat until the mixture is light and fluffy.
  11. Flavor the Buttercream: Mix in the reserved 1/2 cup strawberry reduction and a pinch of fine sea salt until fully combined, yielding a smooth strawberry buttercream frosting.
  12. Trim Cake Layers and Assemble: Trim a thin layer off the tops of the cake layers to create flat surfaces. Place the first layer on your serving board and spread a thin layer of buttercream over it. Pipe a border dam around the edge to contain the filling. Spread half of the remaining strawberry reduction within the border. Repeat this process with the second cake layer.
  13. Add Final Cake Layer and Chill: Place the last cake layer upside down on top to ensure a flat surface. Chill the assembled cake in the refrigerator for 30 minutes to firm up the filling and layers.
  14. Finish Frosting and Decorate: Apply a thicker, even layer of strawberry buttercream over the entire cake, covering the top and sides. Use a star tip to pipe decorative dollops of leftover frosting on top if desired. Decorate with freeze-dried or fresh strawberries for a beautiful finish. Serve and enjoy!

Notes

  • Use unbleached cake flour for a tender crumb; spoon and level the flour instead of scooping to measure accurately.
  • Strawberry emulsion is optional but adds a deeper bakery-style strawberry flavor.
  • Red food coloring is optional and only for enhancing pink coloration.
  • Ensure all dairy and eggs are at room temperature for best mixing results and cake texture.
  • Cooling the cake layers completely before assembly is crucial to prevent melting the buttercream.
  • Buttercream is a Swiss meringue type, requiring careful temperature control when heating egg whites.
  • Author: Madelynn
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/strawberry-layer-cake-with-fresh-strawberry-filling-and-fluffy-strawberry-buttercream-recipe/