One sunny summer afternoon, I felt inspired to bake a strawberry-filling cake. I had just returned from the farmer’s market, where the smell of fresh strawberries was too tempting to resist. As I unpacked my fresh haul, I realized I wanted to make something special with those bright red fruits.
The combination of cake and strawberries is very delicious. It combines the vivid color, the tart and sweet flavor, and the nostalgia for summertime picnics. One of my favorite cake fillings has always been strawberry.
I’ve always loved baking, My mind began to picture a light, fluffy cake with a deep, luscious strawberry filling, and I was eager to get baking. I will show below to full recipe I used in baking my strawberry filling cake.
Recipe
I looked at many recipes and chose to make a vanilla sponge cake as the base. I picked this because its light flavor lets the strawberry filling stand out without being too strong. so in a listicle form, I will show in detail the ingredient of different components involved in baking a sweet strawberry filling cake
For the Vanilla Sponge Cake:
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (240ml) whole milk, room temperature
- 4 large eggs, room temperature
- 2 1/2 tsp baking powder
- 1 1/2 cups (300g) granulated sugar
- 2 1/2 cups (312g) all-purpose flour
For the Whipped Cream Frosting:
- 1 tsp vanilla extract
- 2 cups (480ml) heavy whipping cream, cold
- 1/4 cup (30g) powdered sugar
For the Strawberry Filling:
- 2 cups (400g) fresh strawberries, hulled and sliced
- 2 tbsp water
- 1 tbsp cornstarch
- 1/3 cup (67g) granulated sugar
- 1 tbsp lemon juice
For Decoration:
- Powdered sugar (optional)
- Fresh strawberries (optional)
How To Make Strawberry Filling Cake
After gathering your ingredients you will have to follow these simple steps or processes which I used to make a perfect dessert for myself
Prepare the Vanilla Sponge Cake
- Preheat the oven by Setting the oven temperature to 350°F (175°C). Two 9-inch round cake pans should be lined with parchment paper or greased and floured.
- In a big mixing bowl, use an electric mixer on medium speed to mix the softened butter and sugar until it’s light and fluffy, which should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In another bowl, mix the flour, baking powder, and salt by sifting them together. Next, add the wet ingredients and stir until they are just combined. Avoid overmixing.
- Pour the batter equally into the cake pans. Use a spatula to smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then take them out and place them on a wire rack to cool completely.
Make the Strawberry Filling
- Cook the Strawberries: Put the sugar, lemon juice, and cut strawberries in a medium-sized pot. Cook the strawberries over medium heat, stirring periodically, for about 5 to 7 minutes, or until they start to release their juices and break down.
- Thicken the Filling: Make a slurry out of cornstarch and water in a small bowl. Stir the slurry into the strawberry mixture and cook, stirring constantly, for a further two to three minutes, or until it thickens. Remove the strawberry filling from the heat and allow it to cool completely before using.
Prepare the Whipped Cream Frosting
Beat the powdered sugar, vanilla extract, and cool heavy cream in a large mixing bowl on medium-high speed until stiff peaks form. Avoid overbeating the cream to prevent it from becoming gritty.
Assemble the Cake
- Cut the Cake Layers: After the cakes have cooled down, take a sharp serrated knife and carefully cut each cake in half from side to side, making four thin layers.
- Cake Layering: Arrange a serving dish or cake stand for the first cake layer. Spread a layer of the chilled strawberry filling over the cake by using a tiny border around the borders to keep the filling from oozing out. Put the second cake layer on top of the filling and do the same with the other cake layers and filling.
- Ice/Frost the Cake: Cover the whole cake with whipped cream frosting after stacking all the layers. Use an offset spatula to make the surface smooth.
Garnish the cake’s top with fresh strawberries and powdered sugar, if you’d like. Place the cake in the refrigerator for at least an hour before serving to allow the flavors to mingle and the filling to solidify. Cut and savor.
Personal Opinion
The first time I made that strawberry-filling cake, it was such a hit that it quickly became a go-to dessert in my home. Since then, I’ve played around with different twists – like adding a splash of balsamic vinegar to the compote for an extra kick or mixing in mascarpone for a creamier frosting. But no matter how I change it up, the heart of that original cake is still there. Taking that first bite sends me straight to strawberry fields and sunny picnics. The cake is light and fluffy, with a hint of vanilla that pairs perfectly with the rich, sweet-tart strawberry filling.
