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Strawberry Cake with Strawberry Filling

A delightful medley of flavor and color, this Strawberry Cake with Strawberry Filling is perfect for any gathering, bringing joy and sweetness to your celebrations.
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Prep Time 45 minutes
Cook Time 36 minutes
Total Time 1 hour 21 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Strawberry Reduction
  • 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 fine salt
For the Cake
  • 3 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 1/4 cup freeze-dried strawberry powder (optional) Can be omitted without compromising the structure
  • 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)
For the Frosting
  • 1 1/2 cups unsalted butter, room temperature
  • 1 cup cream cheese, room temperature
  • 1/4 cup strawberry reduction
  • 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)

Method
 

Making the Strawberry Reduction
  1. Make the strawberry reduction by blending hulled strawberries and sugar, then cooking it until reduced by half. Add a cornstarch slurry and simmer until thickened. Let cool.
Baking the Cake
  1. Preheat oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing and lining them.
  2. In a mixer, combine the flour, sugar, freeze-dried strawberry powder, baking powder, and salt.
  3. Gradually add the butter, mixing until the mixture resembles sandy crumbs.
  4. Add the egg whites, sour cream, strawberry reduction, oil, vanilla, and food coloring, mixing until fully combined.
  5. Divide the batter evenly among the prepared pans and bake for 33-36 minutes.
  6. Cool layers before removing from pans.
Making the Frosting
  1. To make the frosting, beat the butter and cream cheese until smooth.
  2. Incorporate the strawberry reduction, freeze-dried powder if using, vanilla, salt, and finally mix in the powdered sugar.
Assembling the Cake
  1. Assemble the cake by stacking layers with frosting and strawberry filling between each layer.
  2. Chill to set, then cover with the remaining frosting.
  3. Decorate with fresh strawberries for that extra flourish.

Notes

For an extra touch, sprinkle powdered sugar on top or add fresh mint leaves for color. Store in an airtight container in the refrigerator for best freshness.