Strawberry Cake with Strawberry Filling Recipe
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4.7
9 reviews
Excellent
Strawberry Cake with Strawberry Filling Recipe
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This strawberry cake with strawberry filling takes full advantage of strawberry season with strawberries in every component!
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Ingredients
For the Cake
- 26.5 ounces white cake mix (2 (13.25-ounce) boxes)
- 1 cup water
- 1 cup Strawberry Puree (see note)
- ⅔ cup vegetable oil
- 6 large eggs
For the Strawberry Compote
- 4 cups chopped strawberries
- 1 cup granulated sugar
- 2 tablespoons lime juice (from 1 lime)
- ½ teaspoon kosher salt
For the Frosting
- 12 ounces cream cheese cold (1½ bricks)
- ½ cup unsalted butter room temperature (1 stick)
- ¾ teaspoon pure vanilla extract
- ½ teaspoon kosher salt
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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.
- 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.
- 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.
- 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
- Storage: Store strawberry cake in an airtight container in the refrigerator for up to 4 days.
- Strawberry Puree: To make strawberry puree, simply blend fresh or frozen strawberries in a high-speed blender or food processor!
Nutrition Information
Show Details
Serving
1slice
Calories
630kcal
(32%)
Carbohydrates
75g
(25%)
Protein
8g
(16%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
142mg
(47%)
Sodium
755mg
(31%)
Potassium
220mg
(6%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Vitamin A
761IU
(15%)
Vitamin C
40mg
(44%)
Calcium
193mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 630kcal | 32% |
| Carbohydrates | 75g | 25% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 755mg | 31% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 40mg | 44% |
| Calcium | 193mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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