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Strawberry Cake with Strawberry Filling is the softest, fluffiest cake layered with a juicy, fresh strawberry filling! Each bite melts in your mouth and is packed with strawberry flavor. To top it off, there’s a dreamy strawberry white chocolate mascarpone frosting that’s so rich and creamy, you’ll want to eat it by the spoonful.
If you love this strawberry cake recipe, try more of my cake recipes! Make this Berry Chantilly Cake Recipe, Coconut Layer Cake and Carrot Cake with Cream Cheese Frosting next!
I worked SO hard on getting this cake absolutely perfect. It’s soft, fluffy, and uses real strawberries to infuse every bite with strawberry flavor. The strawberry filling comes together with just 3 ingredients and turn into a jammy homemade strawberry sauce that spread beautifully between each layer.
Then there’s the frosting – the glorious smooth and creamy strawberry white chocolate mascarpone frosting. It’s a mouthful (pun intended) but boy is it delicious! I’m talking bakery worthy. Scratch that – better than the bakery! It’s truly the perfect cake.
I use mascarpone in both the strawberry cake and the frosting which adds both a subtle creamy yet sweet flavor that is just *chef’s kiss*. Every time I scooped out the mascarpone, I wanted to make tiramisu – perhaps I should be a strawberry tiramisu or strawberry cannoli cake next??
Anyway, there’s a nice bit of steps but I promise, it’s all worth it in the end. I can assure you, this is about to be your new favorite strawberry cake recipe!
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Fresh strawberries add natural sweetness, moisture, and fruity flavor. We puree the strawberries, adding some to the cake while reducing the rest into a sweet, jammy strawberry filling. If you have a lot leftover, make my strawberry shortcake with pound cake next!
- Mascarpone adds a rich, creamy texture and a subtle sweetness, making the crumb more tender and moist. Strawberries are the star of the show and mascarpone is the supporting actor! It also enhances the flavor, balancing the tartness of the strawberries while providing a melt-in-your-mouth feel.
- Strawberry Extract enhances the strawberry flavor without adding extra moisture or acidity. Strawberries can lose their intensity when baked. Extract provides a concentrated strawberry taste. If you have it, strawberry emulsion works exceptionally well here too, but is a bit more difficult to find. I use it in my strawberry pound cake and it really packs the flavor!
- Cake flour makes a strawberry cake lighter and more tender due to its lower protein content. This results in a softer crumb.
- Egg whites help create a lighter, fluffier texture by providing structure without the added fat from the yolks. This also helps the strawberry flavour and color to shine through!
- We’re using white chocolate for the strawberry frosting. Be sure to use quality white chocolate, I like to use ghiradelli white chocolate bars. Avoid using white chocolate chips.
- Vegetable oil keeps the strawberry cake moist and tender by adding richness without solidifying when cooled. Unsalted butter contributes to the flavor and structure, enhancing the overall taste.
- Freeze-dried strawberries add a concentrated yet fresh strawberry flavor to whipped cream frosting without introducing extra moisture, which helps maintain a stable, fluffy texture. They also give the frosting a natural pink color and a slightly thicker consistency, making it easier to pipe or spread.
How to make Strawberry Cake with Strawberry Filling
Prep the Frosting and Make the Homemade Strawberry Filling
Step 1: Start by prepping the for frosting. Add heavy cream to a large bowl. Heat in the microwave for about 1-2 minutes, until hot. Add chopped white chocolate to the warm cream and let it sit for about 2 minutes. Whisk until the white chocolate completely melts into the cream, then cover with plastic wrap and refrigerate until fully cooled (about 2 hours). By the time the cake finishes baking and cooling, the cream should be cold.
Step 2: Add strawberries to a food processor and blend until pureed and smooth. Remove one cup of the puree and set aside (this will be for the cake). Add the remainder of the puree to a medium saucepan over medium heat. Add sugar, then reduce to 1 cup of puree, this will take about 30-40 minutes, stirring frequently.
Step 3: Once reduced, in a small bowl, combine cornstarch and water. Whisk together until a slurry forms, then add to the pan and mix together constantly until it thickens. Remove the strawberry reduction from pan and set aside to cool. This will be for the cake filling. Allow the filling to cool completely.
Prepare the Cake Batter
Step 4: While the strawberry filling is reducing, preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick baking spray or line with parchment paper.
Step 5: In the bowl of a stand mixer fitted with the paddle attachment, add mascarpone, butter, vegetable, and white sugar. Cream together on medium speed for for 4-5 minutes on medium speed, until white and fluffy. Scrape down the sides of the bowl, then reduce the mixer speed to low and add the egg whites one at a time, fully incorporating each before adding the next, about 10 seconds apart. Scrape down the sides of the bowl again after adding all the egg whites.
Step 6: To a large mixing bowl, combine cake flour, baking powder, baking soda, and kosher salt. Whisk together and set aside.
Step 7: In a small bowl, whisk together strawberry puree, strawberry extract, almond extract, and pink gel food coloring. Add half the dry ingredients to the stand mixer and mix on low until just combined, about 10 seconds. Then add the strawberry mixture, continuing to mix for 15 seconds (the batter may split, don’t worry, it will come back together).
Add the remaining dry ingredients. Mix everything together until just combined, about 15 seconds. Scrape down the sides of the bowl once more and continue to mix for an additional 10 seconds, until combined and smooth.
Bake the Cake and Make the Frosting
Step 8: Divide the batter equally among the three prepared cake pans. Bake for 26-30 minutes, until a toothpick comes out the center of the cake clean. Allow the cakes to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
Step 9: Now let’s resume making the frosting. Add freeze dried strawberries to a food processor. Blend into a powder.
Step 10: In a small bowl, mix together gelatin and 2 tbsp of water. Once combined, allow it to sit for 5 minutes. Once solidified, microwave for 5-10 seconds, until it becomes a liquid. Add cooled white chocolate mixture, mascarpone, freeze dried strawberries, and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute, then pour in the gelatin and increase the speed to medium. Mix together for an additional 2-3 minutes, until it becomes fluffy and stiff peaks form.
Assemble the Cake
Step 11: Once the cakes have cooled completely, place one cake onto a cake stand. Spread a thin layer of frosting on top of the cake. Add about a 1 cup of frosting to a piping bag. Pipe a border around the perimeter of the cake, fill with half of the strawberry jam filling. Place the second cake on top and repeat.
Step 12: Place the third layer on top and spread frosting all of the cake. Place into the refrigerator for about 30 minutes to set.
Video Tutorial
Expert Baking Tips
- PLEASE USE A KITCHEN SCALE! It makes the world of a difference and ensure consistency of results.
- Chill the Cake Layers Before Assembling: Wrap and chill them for at least an hour (or freeze for 30 minutes) to make them easier to handle.
- Make a Thick, Stable Filling: Cook the strawberry filling until it’s nice and thick to prevent it from becoming runny and leaking out of the cake when assembling. Be sure to let the filling cool completely before spreading it on the cake layers.
- Avoid a Dense Cake by using cake flour instead of all-purpose flour for a lighter texture. Also, cream the butter and sugar properly to incorporate air into the batter.
- Do not overmix once the flour is added—just mix until combined.
Recipe FAQs
To avoid a soggy cake, create a barrier by piping a ring of frosting around the edge of each cake layer before adding the filling. This helps contain the filling and prevents it from seeping into the cake layers.
Yes, the strawberry filling can be made ahead of time. Store it in an airtight container in the refrigerator for up to five days before assembling your cake.
Yes, frozen strawberries can be used. Ensure they are properly thawed and excess liquid is drained before incorporating them into your filling to maintain the desired consistency.
More Strawberry Recipes
Desserts
Strawberry Crumb Cake Recipe
Breakfast
Strawberry Cinnamon Rolls
Desserts
Strawberry Crunch Cake
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Strawberry Cake with Strawberry Filling
Equipment
- Saucepan
Ingredients
Strawberry Reduction (Filling)
- 2 lbs (907 g) Fresh Strawberries
- 1/2 cup (100 g) Sugar
- 2 tbsp (16 g) Cornstarch
- 2 tbsp (30 g) Water
Strawberry Cake
- 8 oz (227 g) Mascarpone Cheese, (cold)
- 1/2 cup (112 g) Vegetable Oil
- 1/2 cup (113 g) Unsalted Butter, (room temperature)
- 2 cups (400 g) Sugar
- 6 (180 g) Egg Whites
- 1 tbsp (15 g) Strawberry Extract
- 1 cup (232 g) Strawberry Puree, (from above)
- 1/2 tsp (2 g) Almond Extract
- 2-3 drops Pink Gel Food Coloring
- 3 cups (375 g) Cake Flour
- 2 1/2 tsp (10 g) Baking Powder
- 1/4 tsp (1 g) Baking Soda
- 3/4 tsp (4.5 g) Kosher Salt
Strawberry White Chocolate Mascarpone Whipped Cream Frosting
- 8 oz (227 g) White Chocolate, (chopped)
- 2 cups (480 g) Heavy Cream
- 1 1/2 tsp (6 g) Gelatin, (optional)
- 8 oz (227 g) Mascarpone, (cold)
- 1 1/2 cups (56 g) Freeze-Dried Strawberries
- 1/2 cup (60 g) Powdered Sugar
Instructions
- Start by prepping the for frosting. Add heavy cream to a large bowl. Heat in the microwave for about 1-2 minutes, until hot. Add chopped white chocolate to the warm cream and let it sit for about 2 minutes. Then whisk together until the white chocolate is completely melted into the cream. Cover with plastic wrap and place into the refrigerator to cool completely (about 2 hours – by the time the cake is finished baking and has cooled completely, the cream should be cold) 2 lbs Fresh Strawberries 8 oz White Chocolate
- Add strawberries to a food processor and blend until pureed and smooth. Remove one cup of the puree and set aside (this will be for the cake). Add the remainder of the puree to a saucepan over medium low heat. Add sugar, then reduce to 1 cup of puree, this will take about 30-40 minutes. 2 lbs Fresh Strawberries 1/2 cup Sugar
- Once reduced, in a small bowl, combine cornstarch and water. Whisk together until a slurry forms, then add to the pan and mix together constantly until it thickens. Remove from the pan and set aside to cool. This will be for the cake filling. Allow the filling to cool completely. 2 tbsp Cornstarch 2 tbsp Water
- While the strawberry filling is reducing, preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick baking spray or line with parchment paper.
- Whisk together the dry ingredients in a large bowl – cake flour, baking powder, baking soda, and kosher salt. 3 cups Cake Flour 2 1/2 tsp Baking Powder 1/4 tsp Baking Soda 3/4 tsp Kosher Salt
- In the bowl of a stand mixer fitted with the paddle attachment, add mascarpone, butter, vegetable, and sugar. Cream together on medium speed for for 4-5 minutes on medium speed, until white and fluffy. Scrape down the sides of the bowl then reduce mixer speed to low and begin adding egg whites, one at a time, ensuring each is fully incorporated prior to adding the next, about 10 seconds between each addition. Scrape down the sides of the bowl once all of the egg whites are added. 8 oz Mascarpone Cheese 1/2 cup Unsalted Butter 1/2 cup Vegetable Oil 2 cups Sugar 6 Egg Whites
- In a small bowl, whisk together strawberry puree (the one that we sat aside in step 2), strawberry extract, almond extract, and pink gel food coloring (optional). Add half to the stand mixer and mix on low until just combined. Then add in half of the dry ingredients and continue to mix until combined, about 20 seconds. Add remainder of the strawberry mixture, and then the remaining dry ingredients. Mix everything together until just combined. Scrape down the sides of the bowl once more and continue to mix for an additional 10-15 seconds, until combined and smooth. 1 cup Strawberry Puree 1 tbsp Strawberry Extract 1/2 tsp Almond Extract 2-3 drops Pink Gel Food Coloring
- Add half the dry ingredients to the stand mixer and mix on low until just combined, about 10 seconds. Then add the strawberry mixture, continuing to mix for 15 seconds. Add the remaining dry ingredients. Mix everything together until just combined, about 15 seconds. Scrape down the sides of the bowl once more and continue to mix for an additional 10 seconds, until combined and smooth.
- Divide the batter equally among the three prepared cake pans. Bake for 26-30 minutes, until a toothpick comes out the center of the cake clean. Allow the cakes to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
- Now let's resume making the frosting. Add freeze dried strawberries to a food processor. Blend into a powder. 1 1/2 cups Freeze-Dried Strawberries
- In a small bowl, mix together gelatin and 2 tbsp of water. Once combined, allow it to sit for 5 minutes. Once solidified, microwave for 5-10 seconds, until it becomes a liquid. 1 1/2 tsp Gelatin
- Add cooled white chocolate mixture, mascarpone, blended freeze dried strawberries, and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute, then pour in the gelatin and increase the speed to medium. Mix together for an additional 2-3 minutes, until it becomes fluffy and stiff peaks form. 8 oz Mascarpone 1 1/2 cups Freeze-Dried Strawberries 1/2 cup Powdered Sugar 1 1/2 cups Freeze-Dried Strawberries
- Once the cakes have cooled completely, place one cake onto a cake stand. Spread a thin layer of frosting on top of the cake. Add about a 1 cup of frosting to a piping bag. Pipe a border around the perimeter of the cake, fill with half of the strawberry jam filling. Place the second cake on top and repeat.
- Place the third layer on top and spread frosting all of the cake. Place into the refrigerator for about 30 minutes to set.
Notes
- PLEASE USE A KITCHEN SCALE! It makes the world of a difference and ensure consistency of results.
- Chill the Cake Layers Before Assembling: Wrap and chill them for at least an hour (or freeze for 30 minutes) to make them easier to handle.
- Make a Thick, Stable Filling: Cook the strawberry filling until it’s nice and thick to prevent it from becoming runny and leaking out of the cake when assembling. Be sure to let the filling cool completely before spreading it on the cake layers.
- Avoid a Dense Cake by using cake flour instead of all-purpose flour for a lighter texture. Also, cream the butter and sugar properly to incorporate air into the batter.
- Do not overmix once the flour is added—just mix until combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was the best cake I’ve ever made! The strawberry frosting tastes like a strawberry milkshake and the cake is so fluffy and actually tastes like real strawberries! I will be making this again for Mother’s Day, simply amazing!
How much would the 1 1/2 cups freeze-dried strawberries measure in powder form? Thanks!
about 3/4 cup
This cake was so moist and tender! I love me some strawberries. The flavor popped! I’ve had other strawberry cakes before and they tasted…well…not very strawberry. This recipe is a winner.
Thanks so much, Anna!
Would I be able to use (2) 8 inch pans?
Thanks,
Karen
No, it’ll be too much batter. You could do two 9 inch pans instead, just monitor your baking time, it’ll be a bit quicker.