STRAWBERRY CAKE WITH STRAWBERRY FILLING

This strawberry cake with strawberry filling is incredibly moist with a tender crumb, thanks to the yogurt and oil. It has a simple strawberry jam/jelly filling, an easy cream cheese frosting, and plump strawberries to finish it off. It's super easy to whip up!

Introducing the best strawberry cake 🍰 👊🏽

Jump to:

• 🍓 STRAWBERRY CAKE WITH FILLING
• 🍰 VERY EASY STRAWBERRY CAKE
• LETS TALK FROSTING
• CAKE RECIPES TO TRY NEXT TIME:
• ❤️ HERE'S WHY YOU WILL LOVE THIS RECIPE
• 🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
• INGREDIENTS NEEDED FOR THE CAKE
• FOR THE STRAWBERRY FILLING
• FOR THE FROSTING
• 👩🏼‍🍳 HOW TO MAKE STRAWBERRY CAKE WITH FILLING
• 🫐 FILLING IDEAS
• 📝 MORE TIPS AND TRICKS
• ❓ FAQS
• MAKE-AHEAD AND STORAGE

🍓 STRAWBERRY CAKE WITH FILLING

Chances are, you already have all the ingredients in your pantry.

No need to drag out stand mixers; this cake is delightfully low-maintenance.

It's the perfect treat to whip up on a summer afternoon or to bring along to gatherings.

🍰 VERY EASY STRAWBERRY CAKE

While I admire those show-stopping Pinterest-worthy cakes with perfectly piped frosting and delicately placed strawberries shaped like little love hearts, I simply don’t have the time or patience for that. And that’s okay!

This strawberry cake is one of those rustic masterpieces made from scratch with love. ❤️

I’ve kept things simple by adding a splash of pink food coloring to the batter. (There's no need to make lenghly pureed strawberries or reduce them down for ages.....) This gives the cake a gorgeous blush hue, while the fresh strawberries are reserved for decorating. 🍰

Personally, I’d rather enjoy a whole, juicy strawberry in my mouth than deal with the mushiness of purée—because, let’s be real, that burst of fresh strawberry sweetness is unbeatable!

The frosting is generously smothered on (don’t forget to add a flick for flair!), the strawberries are placed organically on top, and a dusting of icing sugar ties it all together.

LETS TALK FROSTING

It’s my absolute favorite part. The cream cheese frosting pairs beautifully with the fresh strawberries, giving the cake a dreamy "Eton Mess meets strawberries and cream" vibe.

For the filling, I’ve kept it straightforward—a generous layer of strawberry jam (or jelly, for my American readers).

The sweetness and stickiness of the jam/jelly not only add flavor but also hold the layers together perfectly. It’s a no-fuss filling, straight from the jar, that works like magic.

Whether it's a birthday, brunch, or just a fun weekend bake, did I mention… no eggs, no gelatin, and no cornstarch? Yes, this cake has it all while still using simple ingredients.

CAKE RECIPES TO TRY NEXT TIME:

❤️ HERE'S WHY YOU WILL LOVE THIS RECIPE

Moist + Delicious: Thanks to yogurt and olive oil, this cake is incredibly moist with a rich, tender crumb.

A Huge Hit with Kids: The fun pink color of the cake makes it a showstopper for little ones! Whether it’s for a birthday or a casual treat, kids absolutely adore it (including mine!)

Simple + Convenient: No need for fancy equipment or gadgets—you can make this cake with just a whisk and a bowl. Plus, most of the ingredients are pantry staples, so it’s perfect for a last-minute bake.

Summer Vibes: With fresh strawberries and cream cheese frosting, this cake gives off a dreamy "strawberries and cream" vibe that’s perfect for summer afternoons or gatherings with friends and family. ☀️

Versatile Fillings: Want to mix it up? Swap the jam for Nutella or lemon curd.

Don't Stop with Just Strawberries: Add fresh nuts, or even kiwi fruit for a fun decorative twist.

Easy + Egg-Free: No eggs, but all the flavor and texture of a light, tender cake.

Make it Vegan: Simply use dairy-free yogurt and cream cheese.

🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS

INGREDIENTS NEEDED FOR THE CAKE

ALL-PURPOSE FLOUR:

Or cake flour.

BAKING POWDER:

Helps the cake rise.

SUGAR:

Regular white granulated sugar.

A PINCH OF SALT:

Salt enhances the flavor of a cake by balancing sweetness and intensifying other flavors.

MILK:

For a vegan option use soy milk, or other plant-based milk

YOGURT:

Soy yogurt, Greek yogurt, or strawberry yogurt is great! Yogurt adds moisture and richness to a cake, making it soft and tender. Its acidity reacts with baking soda or baking powder, helping the cake rise and creating a light, fluffy texture. It also adds a subtle tangy flavor.

OIL:

Neutral oil, like canola or sunflower. Oil makes a cake moist, tender, and soft by keeping it from drying out. It also helps create a smooth, even texture and enhances the cake's richness without making it dense.

VANILLA EXTRACT:

It acts as a flavor enhancer, bringing out the taste of other ingredients while providing its signature hint of vanilla.

LEMON JUICE:

Or 2 teaspoon apple cider vinegar

PINK FOOD COLORING:

A few drops of pink food coloring for a fun bright pink cake. 💕

FOR THE STRAWBERRY FILLING

STRAWBERRY JAM/JELLY

70g (¼ cup) strawberry jam/jelly

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FOR THE FROSTING

CREAM CHEESE:

Smooth cream cheese or vegan cream cheese.

POWDERED SUGAR:

Also known as icing sugar or confectioners sugar.

VANILLA EXTRACT:

Add a little more flavor.

FRESH STRAWBERRIES:

Juicy, sweet strawberries.

👩🏼‍🍳 HOW TO MAKE STRAWBERRY CAKE WITH FILLING

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

Preheat & Prep: First things first, preheat your oven to 356°F (180°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper to make cake removal a breeze. (If you only have one 8-inch round pan, don’t worry! You’ll just need to bake the cake a bit longer—keep an eye on it as it bakes. Once the cake has completely cooled, use a long knife to carefully slice it in half horizontally to create two even layers).

Mix the Wet: In another bowl, whisk the soy milk, yogurt, oil, vanilla extract, and lemon juice. Add a few drops of pink food coloring to get that pink hue.

The Dry Ingredients: In a large bowl, sift together the flour, baking powder, sugar, and a pinch of salt

Combine & Bake: Gradually fold the wet mixture into the dry ingredients, being careful not to overmix. Don't overmix. Pour it evenly between the two pans. Bake for 25-30 minutes or until a toothpick comes out clean.

TIPS FOR PREPARING THE CAKE FOR FROSTING:

• Cool the Cake Completely: Ensure it has fully cooled. A warm cake is more likely to crumble or tear.

• Level the Cake (Optional): If the cake has a domed top, use a serrated knife to trim it off, creating a flat surface. This makes stacking and frosting easier.

• Slice the Cake in Half: If you only have one 8-inch Pan then place the cake on a sturdy surface. Hold it steady with one hand, and use a large serrated knife to carefully slice the cake horizontally into two even layers. Take your time to ensure an even cut all the way through.

• Separate the Layers: Gently lift the top layer off using a cake lifter or your hands, and set it aside on a flat plate or board.

• Frost the Cake: Spread a layer of cream cheese frosting on the bottom half, then carefully place the top layer back on. Frost the entire cake or just the top as desired.

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LETS MAKE THE FROSTING

Frosting Time: Beat the cream cheese, soft butter (at room temperature), and powdered sugar until smooth. Then add in the vanilla extract. If the frosting is very thick then you can add one tablespoon of milk or water.

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PUTTING IT ALL TOGETHER 💫

Layer It Up: Place one cake layer on your serving plate and spread a thick layer of strawberry jam/jello. Carefully place the second layer on top, pressing gently.

Frosting: Smooth your cream cheese frosting over the top and sides. Make it rustic or go for a smooth finish—it’s your cake, your vibe!

Decorate: Decorate with those fresh strawberry slices. Feeling fancy? Add edible flowers for that chef’s kiss final touch. Optional to dust with icing sugar.

🫐 FILLING IDEAS

You can swap the strawberry filling for:

• Nutella (because chocolate makes everything better)
• Lemon curd for a zingy citrus.
• Blueberry jam for a mixture of berry flavors
• Grated White Chocolate

📝 MORE TIPS AND TRICKS

Don’t Overmix: When combining the wet and dry ingredients, gently fold them together. Overmixing can make the cake dense rather than light and fluffy.

Chill Your Cakes: Let your cakes cool completely before frosting.

Room Temperature Ingredients: Make sure your cream cheese is at room temperature for the smoothest, creamiest cream cheese buttercream.

Decorate with Fresh Strawberries: Add sliced fresh strawberries on top right before serving for a juicy, sweet bite with every slice.

❓ FAQS

MAKE-AHEAD AND STORAGE

MAKE-AHEAD

You can bake the cake layers up to 2 days in advance. Once cooled, wrap them tightly in plastic wrap and store them in the fridge. Frost and assemble the cake on the day you're serving.

STORAGE

Keep your assembled strawberry cake covered in the fridge for up to 3 days. The cream cheese buttercream stays fresh and creamy! Just bring the cake to room temperature for about 20-30 minutes before serving to soften the frosting.

FREEZING

The cake layers can also be frozen (unfrosted) for up to 3 months. Wrap them tightly in plastic wrap, then in foil. Thaw overnight in the fridge before frosting.

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