Summer Strawberry Layer Cake with Strawberry Filling

This strawberry cake with strawberry filling is the ultimate dessert for celebrating strawberry season.

Made with real strawberries, layers of fluffy cake, rich strawberry frosting and a sweet strawberry filling, it’s bursting with fresh strawberry flavor in every bite.

Whether you’re making it for birthdays, holidays, or simply because you love cake, this recipe delivers bakery-quality results right at home.

Ingredients

• All purpose flour
• Eggs
• Sugar
• Butter 
• Milk
• Strawberry jam
• Strawberry sauce. This is thicker than strawberry syrup and thinner than strawberry jam. Strawberry sauce imparts amazing fresh flavor and moist texture. Make my easy homemade recipe or find it on Amazon or at your local grocery store. 
• Strawberry extract
• Baking powder
• Salt
• Red food coloring. This is optional, and it adds a nice pop of color. 

For the strawberry frosting, here’s what you’ll need:

• Fresh strawberries
• Confectioner’s sugar
• Salted butter
• Heavy cream

How to Make Strawberry Cake

Make the Strawberry Sauce

My easy recipe for strawberry sauce only takes 5 ingredients and about 20 minutes. And you’ll have some left over to use for sundaes, pancakes and more!

If you want to take a short cut, grab a jar of strawberry sauce from the grocery store or Amazon. Just be sure not to confuse it with strawberry syrup. 

While the strawberry sauce cools to room temperature, go ahead and make the cake. 

​

Combine the Wet ingredients

In the bowl of a stand mixer, beat together the butter, sugar, eggs, milk and strawberry extract.

Then, add in the strawberry sauce. (If you don’t have a stand mixer, you can do this in a large mixing bowl using a handheld electric mixer.)

Combine the Dry Ingredients

In a separate mixing bowl, whisk together the flour, baking powder and salt. 

Create the Cake Batter

With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients until incorporated.

Here is when you’ll want to add the drops of food coloring, if you’re using them. 

Bake the Cake Layers

Divide the cake batter among three 9-inch round cake pans as evenly as possible. Then, bake them.

Allow the cakes to cool completely in their pans before turning them out. 

Make the Strawberry Frosting

​Start by pureeing the fresh strawberries in a food processor or blender. Then, set them aside. 

The best way to make the frosting is in a stand mixer, but you could also use an electric hand mixer.

First, beat the butter until it’s fluffy. Then, slowly add the powdered sugar. Finally, beat in the strawberry puree and heavy cream. 

Assemble the Cake

Place one of the cake layers onto a serving plate. Take half of the strawberry jam and spread it evenly across the top of the cake layer.

Then, add the second cake layer and spread it with the remaining jam. Place the third layer on top. 

Start by frosting the top layer. Place several spoonfuls of frosting in the center of the top layer and use a spatula or dull knife to spread it out to the edges.

Then, work your way to the sides of the cake. 

Serving Suggestions

This cake is perfect for birthdays, baby showers, spring/summer celebrations or anytime you’re craving a stunning dessert packed with fresh strawberry flavor. 

Decorate with fresh strawberries, fresh or artificial flowers, or create beautiful designs with extra frosting. 

Serve slices with a scoop of ice cream or additional whipped cream for an extra special treat. 

Storage

Store leftover cake in an airtight container in the refrigerator for up to 5 days. If you’re storing the whole cake, loosely cover it with plastic wrap to protect the frosting.

For best results, allow slices to sit at room temperature for 20-30 minutes before serving.

You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months.

Pro Tips

• Use room temperature ingredients (milk, butter, cream, eggs) to ensure a smooth batter and even baking.
• Don’t overmix the cake batter, as this can lead to a dense texture.
• Scrape the bottom of the bowl frequently while mixing to ensure that all of the ingredients are fully incorporated.
• For a brighter pink color, use a few drops of red food coloring.

Make Ahead Instructions

The cake layers can be baked up to two days in advance. Once cooled, wrap each layer tightly in plastic wrap and store in the refrigerator.

The homemade strawberry frosting can also be prepared up to 3 days ahead and stored in an airtight container at room temperature.

Assemble the cake the day you plan to serve it for the freshest results.

Short Cuts

• Use a boxed vanilla cake mix if you’re short on time. All you’ll need to add is the strawberry sauce and strawberry extract. 
• Substitute store-bought strawberry sauce for homemade.
• Pick up pre-made strawberry frosting for decorating, or use vanilla frosting and add the strawberry puree. 

What can I use instead of the strawberry sauce?

If you don’t have strawberry sauce, you can substitute strawberry jam or preserves with a few tablespoons of water added to thin it out.

Another option is strawberry pie filling. 

What if I don’t have salted butter?

If you don’t have salted butter for the frosting, add 1/4 teaspoon of salt to the recipe. 

When you make this strawberry cake with strawberry filling, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

​

For more cake recipes, try these:

• Bourbon Sour Cream Bundt Cake with Maple Glaze
• Classic New York Cheesecake
• Double Cream Lemon Cake