A vibrant jaunt through the summery landscapes beckons as we dive into the delightful world of strawberry cake with strawberry filling. Just imagine a sun-drenched field, bursting with ripe strawberries, each one more inviting than the last. This cake captures that essence, providing a taste of adventure that whisk us away to berry-laden bliss!
Why make this recipe
Why settle for an ordinary dessert when you can create a slice of pure bliss? Strawberry cake holds a special place in the hearts of many, blending rich flavors with a light, airy texture. You might be tempted to explore more strawberry wonders, such as the scrumptious pancakes with strawberry filling that expand your culinary horizons.
How to make Strawberry Cake with Strawberry Filling
Ingredients:
- 6 cups fresh or frozen strawberries, hulled
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup cornstarch
- 1 Tbsp lemon juice
- 2 tsp fresh lemon zest
- Pinch of fine salt
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1/4 cup freeze-dried strawberry powder (optional)
- 2 1/2 tsp baking powder
- 1 tsp fine salt
- 1 cup unsalted butter, room temperature
- 1 cup egg whites or 4 large whole eggs, room temperature
- 1 1/2 cups sour cream, room temperature
- 1/2 cup strawberry reduction
- 2 Tbsp vegetable or canola oil
- 2 tsp vanilla extract
- Pink gel food coloring (if desired)
- 1 1/2 cups unsalted butter, room temperature (for frosting)
- 1 cup cream cheese, room temperature
- 1/4 cup strawberry reduction (for frosting)
- 3 Tbsp freeze-dried strawberry powder (optional, for frosting)
- 1 tsp vanilla extract (for frosting)
- 1/2 tsp fine salt (for frosting)
- 6 cups powdered sugar (for frosting)
Directions:
First up, let’s make that luscious strawberry reduction. Blend hulled strawberries with sugar, then simmer them over medium heat with water until the mixture reduces by half. Add a cornstarch slurry to thicken it up and let it cool. It’s a step you don’t want to skip; it adds a depth of flavor akin to the juiciest of summer days.
Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and lining them for easy removal later. In a mixing bowl, combine flour, sugar, optional freeze-dried strawberry powder, baking powder, and salt. Gradually add in softened butter until the mixture resembles sandy crumbs – a texture that hints at dreamy days ahead.
To the sandy goodness, add your egg whites (or whole eggs), sour cream, strawberry reduction, oil, vanilla, and a drizzle of food coloring if you’re feeling extra adventurous! Mix until fully combined, then divide the batter evenly across your prepared pans. Bake those beauties for 33-36 minutes. Once they’re cooling down, resist the urge to dive in – patience is a virtue!
Now, for the piece de resistance: the frosting! Beat together the butter and cream cheese until luscious and smooth. Incorporate the strawberry reduction, freeze-dried powder if using, your vanilla extract, salt, and finally mix in the powdered sugar. Get ready for the luscious frosting that will bind this cake into a masterpiece!
When your cake layers have fully cooled, it’s time to assemble! Stack the layers with generous amounts of frosting and more strawberry filling between each layer. Chill the cake to set, then coat with the leftover frosting. For that Instagram-worthy finish, deck the top with fresh strawberries, an homage to the stars of the show!
How to serve Strawberry Cake with Strawberry Filling
Serve this cake with pride at your next gathering, and watch the smiles unfold as friends and family dive into this berry-licious delight. Paired with a scoop of vanilla ice cream, or even some whipped cream, this cake is bound to be the talk of the party.
How to store Strawberry Cake with Strawberry Filling
To preserve that mouthwatering freshness, store any leftover cake in an airtight container in the refrigerator. It’s best enjoyed within a few days, but trust me, it might not last that long!
Tips to make Strawberry Cake with Strawberry Filling
- Choose ripe, juicy strawberries for maximum flavor.
- For a unique twist, consider adding lemon zest to the cake layers for a zingy contrast to the sweetness.
- Experiment with additional flavors by incorporating almond extract or a hint of coconut.
Variations
Feeling adventurous? Try making a strawberry shortcake version of this delightful dessert. Simply layer the cake with sweetened whipped cream and sliced strawberries for an extra indulgent variation. Explore other sweet concoctions to diversify your dessert repertoire!
FAQs
Can I use frozen strawberries for the filling?
Absolutely! Just ensure they are thawed and drained to avoid excess water in your filling.
How can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio, and ensure that your baking powder is gluten-free.
What can I substitute for egg whites?
You can use an egg replacer or applesauce to achieve a similar consistency, though results may vary.
Conclusion
Indulging in strawberry cake with strawberry filling is more than just biting into a slice; it’s an experience of summer’s finest flavors. If you’re after more delightful treats, don’t miss out on learning about a delicious fresh strawberry cake recipe or try a fresh strawberry cake with Swiss meringue buttercream for a fluffy twist on the classic flavor!
Strawberry Cake with Strawberry Filling
Ingredients
Method
- Blend hulled strawberries with sugar, then simmer them over medium heat with water until the mixture reduces by half.
- Add a cornstarch slurry to thicken it up and let it cool.
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and lining them.
- In a mixing bowl, combine flour, 2 1/2 cups granulated sugar, optional freeze-dried strawberry powder, baking powder, and salt.
- Gradually add in softened butter until the mixture resembles sandy crumbs.
- Add egg whites (or whole eggs), sour cream, strawberry reduction, oil, vanilla, and food coloring if desired.
- Mix until fully combined, then divide the batter evenly across prepared pans.
- Bake for 33-36 minutes. Allow cooling.
- Beat together the butter and cream cheese until smooth.
- Incorporate the strawberry reduction, optional freeze-dried powder, vanilla extract, salt, and then mix in the powdered sugar.
- Once cake layers have cooled, stack with frosting and strawberry filling between each layer.
- Chill the cake to set, then coat with the remaining frosting.
- Garnish with fresh strawberries.