There’s nothing quite like fresh strawberries in the summertime. This strawberry cake with strawberry filling takes full advantage of strawberry season with strawberries in every component. If you’re a strawberry lover like me, you have to make this cake!
Between the cake itself, the strawberry compote, and the cream cheese frosting, it’s difficult to say which part of this strawberry cake with strawberry filling I love the most. I added fresh strawberries to the cake batter and made a super simple compote to fill the cake. Plus, I even drizzled more compote on top of the cake. Paired with the tangy cream cheese frosting, this cake has the perfect balance of flavors.
What’s in This Strawberry Cake with Strawberry Filling Recipe?
- White Cake Mix: Makes the cake super easy to put together.
- Strawberries: I used strawberry puree (from blended fresh strawberries) in the cake batter and chopped fresh strawberries in the compote.
- Vegetable Oil: Keeps the cake moist and tender.
- Eggs: Bind the cake and give it structure.
- Sugar: Granulated sugar sweetens the compote.
- Lime Juice: Brightens the flavor of the strawberries in the compote.
- Salt: A little bit of kosher salt enhances the flavor of the compote and the frosting.
- Cream Cheese: Makes the frosting rich and tangy.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Vanilla Extract: Adds a touch of warmth and sweetness to the frosting.
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How to Store
Store leftover strawberry cake with strawberry filling in an airtight container in the refrigerator for up to 4 days.
Tips for Success
- I do not recommend using frozen strawberries in this recipe, as the flavor and texture will not turn out right.
- You can use the compote recipe in this post for any other berry of your choice – it works with just about everything!
- Always make sure the cake layers are totally cool before frosting them! This frosting will melt if the cake is still warm.
- To add strawberry flavor to the frosting, I recommend adding a teaspoon of strawberry extract. Using fresh fruit may cause the frosting to separate or turn watery.
Strawberry Cake with Strawberry Filling Recipe
This strawberry cake with strawberry filling takes full advantage of strawberry season with strawberries in every component!
Prep: 20 minutes
Cook: 28 minutes
Total Time
: 48 minutes
Servings: 12 people
Ingredients
For the Cake
- 26.5 ounces white cake mix 750 grams (2 (13.25-ounce) boxes)
- 1 cup water 114 grams
- 1 cup strawberry puree 232 grams (see note)
- ⅔ cup vegetable oil 133 grams
- 6 large eggs 300 grams
For the Strawberry Compote
- 4 cups chopped strawberries 668 grams
- 1 cup granulated sugar 200 grams
- 2 tablespoons lime juice 28 grams (from 1 lime)
- ½ teaspoon kosher salt
For the Frosting
- 12 ounces cream cheese 341 grams, cold (1½ bricks)
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ¾ teaspoon pure vanilla extract 3 grams
- ½ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Instructions
- Preheat oven to 350°F. Line 3 (9-inch round) cake pans with parchment paper and spray them with baking spray. Set aside.
- In a medium-sized bowl, combine the cake mix, water, strawberry puree, vegetable oil, and eggs.1 cup strawberry puree, 1 cup water, ⅔ cup vegetable oil, 6 large eggs
- Evenly divide the batter between the 3 baking pans (about 509 grams per pan) and place into the preheated oven to bake for 25-28 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
- While the cakes are baking make the strawberry compote. Add all of the compote ingredients to a medium saucepan set over medium-low heat and allow to simmer for 8-10 minutes. Be sure to stir it constantly to avoid burning or scorching it. The strawberries should cook down and the sauce will turn into a sort of syrup. Once the compote is cooked, pour into a bowl to cool.4 cups chopped strawberries, 1 cup granulated sugar, 2 tablespoons lime juice, ½ teaspoon kosher salt
- Once the cakes are baked, remove from the oven and place them onto a cooling rack to cool.
- While the cakes and compote are cooling, make the cream cheese frosting by placing all of the frosting ingredients into the bowl of a stand mixer fitted with a whisk or paddle attachment. Whisk on low for a minute to allow the powdered sugar to incorporate. Increase to high speed and let whip for at least 4 minutes to create a smooth frosting. Fill a piping bag fitted with a tip with ⅓ cup of frosting.½ cup unsalted butter, ¾ teaspoon pure vanilla extract, ½ teaspoon kosher salt, 12 ounces cream cheese
- Once the cakes are cooled, place one layer onto a plate or cake stand. Pipe a circle of frosting onto the edge of the cake to contain the strawberry compote. Spoon ⅓-½ cup of compote into the middle of the frosting ring and spread out. Top with a second layer of cake and repeat the frosting ring and compote steps before topping with the last layer of cake.
- Spread a thin layer of frosting onto the top and sides of the cake. Pour the remaining compote onto the top of the cake and allow the syrup to run down the sides of the cake. Spoon the remaining frosting into the piping bag and pipe little swirls onto the top edge of the cake in a circle formation.
- Once frosted, slice and serve!
Notes
- Strawberry Puree: To make strawberry puree, simply blend fresh or frozen strawberries in a high-speed blender or food processor!
Nutrition Facts
Strawberry Cake with Strawberry Filling Recipe
Amount Per Serving (1 slice)
Calories 630
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 9g
Cholesterol 142mg47%
Sodium 755mg33%
Potassium 220mg6%
Carbohydrates 75g25%
Fiber 2g8%
Sugar 48g53%
Protein 8g16%
Vitamin A 761IU15%
Vitamin C 40mg48%
Calcium 193mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
I’m really excited to make this for my co-workers! My only questions are how much batter do I put in each pan? It’s usually helpful if a recipe includes how much to add like x amount grams. Also, how do I make the strawberry puree?
Hi, Grace! It should be about 509 grams of batter per pan! The strawberry puree is just strawberries blended in a blender!