Ultra-Moist Strawberry Cake with Cream Filling and Strawberry Cream Cheese Frosting
There’s something irresistible about a classic strawberry cake—but this version goes beyond basic. Made entirely from scratch, this cake features fluffy layers infused with real strawberries, a whipped strawberry cream filling, and a rich strawberry cream cheese frosting. Each bite is soft, fruity, creamy, and just sweet enough.
What sets this cake apart is its devotion to real strawberry flavor. No shortcuts here—just fresh (or frozen) strawberries blended into a smooth puree and folded into every layer of the recipe. The result is a perfectly pink, lusciously moist dessert that tastes like spring and summer in cake form. Whether you’re baking for a birthday, baby shower, brunch, or just a joyful weekend treat, this cake will leave everyone asking for seconds.
Why You’ll Love This Recipe
- Fresh, Real Strawberry Flavor: From the cake to the filling to the frosting, every component is made with pureed strawberries for bold, authentic taste.
- Soft and Fluffy Texture: The blend of buttermilk, butter, and oil keeps the cake layers moist and tender.
- Gorgeous Pink Presentation: It looks as good as it tastes—with naturally pink tones and fluffy frosting swirls.
- Homemade from Scratch: No boxed mix or gelatin needed. This cake is simple to make and impressively delicious.
- Perfect for Celebrations: Whether it’s springtime, Mother’s Day, or a birthday, this cake is festive, fresh, and crowd-pleasing.
Ingredients You’ll Need (and Why)
For the Cake Layers:
- All-purpose flour – The foundation of the cake’s structure; it gives the layers body while staying soft and light.
- Baking powder & baking soda – A combination of these leavening agents ensures the cake rises well and stays fluffy.
- Salt – Just a small amount enhances all the flavors and balances the sweetness.
- Unsalted butter – Adds richness and a tender crumb while helping the cake hold together beautifully.
- Granulated sugar – Sweetens the cake and helps create a light, airy texture when creamed with butter.
- Eggs – Provide structure, stability, and help bind the batter while adding moisture and richness.
- Buttermilk – Brings a gentle tang and keeps the cake layers incredibly moist.
- Vegetable oil – Adds extra moisture and softness, preventing the cake from drying out.
- Vanilla extract – A hint of vanilla enhances the strawberry flavor and adds depth.
- Strawberry puree – The star of the show! This gives the cake its signature berry flavor and pink color.
- Pink gel food coloring (optional) – Just a touch can brighten the hue for a visually stunning presentation.
For the Whipped Strawberry Cream Filling:
- Heavy whipping cream – Whips up into a light and fluffy layer that adds a dreamy creaminess between the cake layers.
- Powdered sugar – Gently sweetens the filling without making it too heavy.
- Strawberry puree – Adds fruity flavor and a pale pink color to the cream.
- Vanilla extract – Rounds out the flavor with a bit of warm depth.
- Instant vanilla pudding mix (optional) – Helps stabilize the whipped cream if you want it to hold its shape longer.
For the Strawberry Cream Cheese Frosting:
- Cream cheese – The tangy base of the frosting that gives it structure and a rich, creamy flavor.
- Unsalted butter – Helps smooth the frosting while adding a touch of sweetness and body.
- Powdered sugar – Sweetens and thickens the frosting to a perfect spreadable consistency.
- Strawberry puree – Gives the frosting both flavor and a natural pink tint.
- Vanilla extract – Balances out the tartness and enhances the overall flavor.
- Pinch of salt – Sharpens and deepens the flavor of the frosting, preventing it from being overly sweet.
How to Make This Strawberry Cake
Step 1: Prepare the Strawberry Puree
Start by pureeing your strawberries (fresh or thawed frozen). Blend until smooth, and strain if desired for a seed-free texture. Measure out enough for the cake, filling, and frosting—keeping them in separate bowls.
Step 2: Mix the Cake Batter
Whisk together the flour, leavening agents, and salt in a bowl. In a large separate bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, followed by the oil, vanilla, and strawberry puree. If using, stir in a small amount of food coloring. Alternate adding the dry ingredients and buttermilk, mixing until just combined.
Step 3: Bake the Layers
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans. Divide the batter evenly and bake for 25–30 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes before transferring to wire racks.
Step 4: Make the Whipped Filling
In a cold mixing bowl, whip the cream until soft peaks form. Add powdered sugar, strawberry puree, vanilla, and optional pudding mix. Whip again until stiff peaks form, being careful not to overmix. Chill until ready to use.
Step 5: Make the Frosting
Beat the cream cheese and butter until creamy. Gradually add powdered sugar. Mix in strawberry puree, vanilla, and a pinch of salt. Adjust thickness with more powdered sugar or a short chill if needed.
Step 6: Assemble the Cake
Place one cake layer on a plate. Spread half the whipped strawberry cream over it. Add the second layer, repeat with the remaining filling, and top with the third layer. Chill the cake for 30 minutes before frosting.
Step 7: Frost and Decorate
Cover the cake with the strawberry cream cheese frosting. Smooth the sides or create swirls on top. Decorate with fresh strawberries or other toppings as desired.
Tips for Success
- Chill the layers before frosting for easier assembly.
- Use ripe, flavorful strawberries for the best results.
- If the frosting is too soft to work with, pop it in the fridge for 15–20 minutes.
- Use an offset spatula or piping bag for cleaner decoration.
- Cake layers can be made a day in advance and stored tightly wrapped at room temperature or frozen.
Storage Instructions
Store this cake in the fridge due to the whipped cream and cream cheese. Cover it loosely with plastic wrap or a cake dome. It stays fresh for 3–4 days.
To freeze the cake layers, wrap them tightly in plastic and freeze for up to 2 months. Thaw overnight in the refrigerator before assembling. Avoid freezing the whipped cream filling, as it doesn’t thaw well.
Enjoy!
This strawberry cake is soft, creamy, bursting with berry flavor, and worthy of any celebration. It’s the kind of cake that gets people talking—and then asking for seconds. From its real fruit flavor to its beautiful pink layers and luscious frosting, it’s a homemade dessert that feels like something special every time.
Ultra-Moist Strawberry Cake with Cream Filling and Strawberry Cream Cheese Frosting
Ingredients
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ¾ cup strawberry puree
- Optional Pink gel food coloring
For the Strawberry Cream Filling:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- ¼ cup strawberry puree
- ½ tsp vanilla extract
- Optional 1 tbsp instant vanilla pudding mix
For the Strawberry Cream Cheese Frosting:
- 1 ½ cups cream cheese 12 oz, softened
- ¾ cup unsalted butter softened
- 4 cups powdered sugar
- ⅓ cup strawberry puree
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Prepare the strawberry puree
- Blend strawberries into a smooth puree. Strain if desired. Set aside ¾ cup for cake, ¼ cup for filling, and ⅓ cup for frosting.
Make the cake batter
- Preheat oven to 350°F (175°C). Whisk dry ingredients. In a separate bowl, cream butter and sugar. Add eggs one at a time, then mix in oil, vanilla, and strawberry puree. Alternate adding dry ingredients and buttermilk.
Bake the cake layers
- Grease and line three 8-inch round pans. Divide batter evenly. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
Prepare the cream filling
- Whip cold cream to soft peaks. Add sugar, vanilla, strawberry puree, and pudding mix (if using). Beat until stiff peaks form. Chill.
Make the frosting
- Beat cream cheese and butter until smooth. Add powdered sugar, strawberry puree, vanilla, and salt. Beat until fluffy.
Assemble the cake
- Place one cake layer down, spread half the cream filling, repeat, then top with third layer. Chill for 30 minutes.
Frost and decorate
- Spread frosting over chilled cake. Decorate with fresh strawberries if desired.
Notes
- You can make the cake layers a day ahead and freeze them.
- Chill the filling and frosting before assembly for better structure.
- Use fresh strawberries for the best flavor.