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Strawberry Cake with Strawberry Filling Recipe

This strawberry cake with strawberry filling takes full advantage of strawberry season with strawberries in every component!

Prep Time
20 mins
Cook Time
20 mins
Total Time
48 mins
Servings: 12 people
Calories: 630 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line 3 (9-inch round) cake pans with parchment paper and spray them with baking spray. Set aside.
  2. In a medium-sized bowl, combine the cake mix, water, strawberry puree, vegetable oil, and eggs.
  3. 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.
  4. 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.
  5. Once the cakes are baked, remove from the oven and place them onto a cooling rack to cool.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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

% 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.