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The Best Strawberry Cake Recipe

This is the absolute best strawberry cake recipe. You’ll be surprised at how easy it is to make this delicious dessert!

The Best Strawberry Layer Cake

This delicious fresh strawberry cake recipe is a must make! Its a family favorite that is perfect for baking during strawberry season here in the Okanagan.

Some people are intimidated by the idea of making a cake from scratch. I am here to show you how simple it can be!

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

This strawberry layer cake is the perfect cake for a special occasion. Because of its smaller size, this recipe works well for small groups or events.

When I was a kid, I always requested a strawberry shortcake for my birthday and this is how my mom would make it.

Strawberry Layer Cake

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Equipment:

Strawberry Cake ingredients

Strawberry Layer Cake Recipe:

Ingredients:

Cake Batter –

  • 2 cups all purpose flour (remove 2 tablespoons)
  • 2 tablespoons cornstarch
  • 3⁄4 cups white cane sugar
  • 1 1⁄2 tsp baking powder
  • 1⁄2 tsp salt
  • 2 eggs
  • 6 ounces strawberry pie filling
  • 1⁄2 tablespoon strawberry extract
  • 1⁄2 cup vegetable oil
  • 3⁄4 cup heavy cream

Buttercream –

  • 1 1⁄2 cups salted butter
  • 2 cups powdered sugar
  • 1 tsp strawberry extract

Strawberry cake filling

  • 1 pound fresh strawberries, sliced

Directions:

1. Preheat oven to 350 degrees. Lightly grease cake pans and line the bottoms with parchment paper.

Strawberry Cake Process

2. In a large bowl or the bowl of a stand mixer, add the eggs, sugar, oil, and strawberry extract. Begin mixing until combined, scraping down the sides and bottom of the bowl as needed.

Strawberry Cake Process

3. Combine cornstarch, flour, salt, and baking powder in a separate bowl, and whisk together. Alternate adding the dry ingredients and pouring milk into the egg/sugar ingredients. Mix until well combined, scraping sides midway through. Add the strawberry pie filling and mix no longer than 1 1⁄2 minutes.

Strawberry Cake Process

4. Pour equal amounts of batter into 2 6-inch round pans. Bake at 350 degrees for approximately 40 mins. Check with a toothpick. It should come out clean. If not, bake an additional 2 mins.

Strawberry Cake Process

5. Allow cakes to cool on a wire rack for 10 minutes before removing them from the pans and returning them to the wire rack to cool completely.

Strawberry Cake Process

6. While the cakes are baking, prepare the frosting. Mix the salted butter, powdered sugar, and strawberry extract together until creamy and smooth. Cover and allow to rest while the cakes cool completely.

Strawberry Cake Process

To decorate:

1. Place one of the cakes on a shallow plate.

2. Using the angled spatula, add some of the buttercream to the top of the cake layer. In a back-and-forth motion, spread gently to cover the entire top of the cake.

3. Top this with a layer of fresh strawberries. Place the next cake layer on top of the first (top side down). Press down gently, as this helps remove some of the air pockets that may have developed.

4. Place more buttercream on the cake and gently work back and forth to the edge of the cake. Frost the sides of the cake.

5. Use the angled spatula to smooth out the buttercream as much as possible, or make slight ridges by turning the cake on the turntable.

6. Top with fresh strawberries and enjoy!

Tips and Tricks:

  • You can use an electric mixer or a stand mixer with a paddle attachment or whisk attachment for this recipe.
  • Do not attempt to add buttercream to the cakes until they are fully cooled. Adding buttercream to warm cakes can cause it to melt and not set as firmly as needed.
  • I use a kitchen scale to make sure each cake pan has equal amounts of batter. You can also use the scale to measure out the flour.
  • If your cakes are quite domed, use a serrated knife to cut off the tops, so you can stack them evenly.
  • This cake can be left at room temperature, covered, for up to 3 days, or stored in the refrigerator for up to 7 days, covered with plastic or in an airtight container. Do not place an uncovered, cut cake in the refrigerator. The cake will dry out and can absorb odors from the fridge.
  • Add approximately 1 tablespoon of lemon juice to the 6 ounces of pie filling, mixing thoroughly, to help preserve the filling from molding.
Strawberry Layer Cake

Cake Filling and Recipe Variations:

  • You can top the cake with fresh strawberries if desired.
  • Use vanilla extract instead of strawberry extract.
  • Use a yellow, white, or lemon cake mix.
  • Try other varieties of fruit filling like cherry or raspberry.
  • Turn this into a strawberry white chocolate cake, with white chocolate frosting.
  • For a fresh strawberry filling, add sliced or chopped strawberries between your cake layers.
  • Cook up some homemade strawberry filling. This homemade filling can be used in the cake batter, as well as between the layers.
  • Make strawberry frosting or cream cheese frosting instead.
  • Try a whipped cream frosting, instead of buttercream.
  • Turn this recipe into cupcakes. Use extra strawberries, strawberry sauce, or fresh strawberry puree as cupcake filling.
Strawberry Layer Cake

Whether you serve it with a scoop of ice cream, a dollop of whipped cream, or on its own, I hope you give this easy recipe for strawberry cake a try. It is bound to receive rave reviews! Be sure to check out our favorite raspberry cake recipe too.

Strawberry Layer Cake

If you love this strawberry cake recipe, please give it a five star review and share it on Facebook or Pinterest so that others can enjoy it too!

The Best Strawberry Layer Cake

The Best Strawberry Cake Recipe

Yield: 10
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

This is the absolute best strawberry cake recipe. It's a must make and perfect for spring time!

Ingredients

  • 2 cups all purpose flour (remove 2 tablespoons)
  • 2 tablespoons cornstarch
  • 3⁄4 cups white cane sugar
  • 1 1⁄2 tsp baking powder
  • 1⁄2 tsp salt
  • 2 eggs
  • 6 ounces strawberry pie filling
  • 1⁄2 tablespoon strawberry extract
  • 1⁄2 cup vegetable oil
  • 3⁄4 cup heavy cream
  • 1 1⁄2 cups salted butter
  • 2 cups powdered sugar
  • 1 tsp strawberry extract
  • 1 pound fresh strawberries, sliced

Instructions

1. Preheat oven to 350 degrees. Lightly grease cake pans and line the bottoms with parchment paper.

2. In a large bowl or the bowl of a stand mixer, add the eggs, sugar, oil, and strawberry extract. Begin mixing until combined, scraping down the sides and bottom of the bowl as needed.

3. Combine cornstarch, flour, salt, and baking powder in a separate bowl, and whisk together. Alternate adding the dry ingredients and pouring milk into the egg/sugar ingredients. Mix until well combined, scraping sides midway through. Add the strawberry pie filling and mix no longer than 1 1⁄2 minutes.
3. Pour equal amounts of batter into 2 6-inch round pans. Bake at 350 degrees for approximately 40 mins. Check with a toothpick. It should come out clean. If not, bake an additional 2 mins.

4. Allow cakes to cool on a wire rack for 10 minutes before removing them from the pans and returning them to the wire rack to cool completely.
5. While the cakes are baking, prepare the frosting. Mix the salted butter, powdered sugar, and strawberry extract together until creamy and smooth. Cover and allow to rest while the cakes cool completely.
6. To decorate: Place one of the cakes on a shallow plate. Using the angled spatula, add some of the buttercream to the top of the cake layer. In a back-and-forth motion, spread gently to cover the entire top of the cake.

7. Top this with a layer of fresh strawberries. Place the next cake layer on top of the first (top side down). Press down gently, as this helps remove some of the air pockets that may have developed.

8. Place more buttercream on the cake and gently work back and forth to the edge of the cake. Frost the sides of the cake.

9. Use the angled spatula to smooth out the buttercream as much as possible, or make slight ridges by turning the cake on the turntable.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 20gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 60mgSodium: 226mgCarbohydrates: 40gFiber: 1gSugar: 18gProtein: 5g

All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.

Did you make this recipe?

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about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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