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A slice of a three-layer strawberry cake with strawberry filling with the rest of the cake in the background in front of a green plant and windows.

Strawberry Layer Cake with Strawberry Filling

Audrey Grubb
A naturally pink three-layer strawberry cake made with real reduced strawberry purée, stacked with jammy strawberry compote filling and a rosy strawberry buttercream. No artificial flavor, no food coloring, just natural strawberry perfection.
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Prep Time 1 hour
Cook Time 30 minutes
Decorating time 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 621 kcal

Equipment

  • Kitchen Scale
  • Stand mixer with paddle attachment
  • Blender (optional)
  • 3 8-inch cake pans
  • 8-inch parchment paper rounds (optional)
  • Bakers Joy spray (highly recommend)
  • Plate or 8-inch cake rounds
  • small saucepan
  • Medium saucepan
  • Offset spatula or knife for icing
  • Pastry bag with large round tip (optional)

Ingredients
  

Strawberry Reduction

  • 500 grams fresh or frozen strawberries hulled (about 1 lb)

Strawberry Cake

  • 360 grams all-purpose flour 3 cups
  • 2.3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 226 grams unsalted butter room temperature (1 cup)
  • 350 grams granulated sugar 1 ¾ cups
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 180 grams full-fat sour cream room temperature (¾ cup)
  • 60 milliliters whole milk room temperature (¼ cup)

Strawberry Compote

  • 450 grams fresh strawberries hulled and halved (1 lb)
  • 60 grams granulated sugar ¼ cup + 1 tablespoon
  • 1 tablespoon fresh lemon juice

Strawberry Buttercream

  • 340 grams unsalted butter room temperature (1 ½ cups)
  • 480 grams powdered sugar sifted (about 4 cups)
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt
  • 6 fresh strawberries for garnish

Instructions
 

  • Make the strawberry reduction: Blend the hulled strawberries until smooth, then pour into a small saucepan(I've also just put frozen strawberries directly into a pan and mashed them while they cook to save time!)
    Cook over medium heat, stirring frequently, until reduced to about 160g (roughly ⅔ cup) of thick, deep-pink purée — about 15–20 minutes. It should look almost like tomato paste in consistency. Transfer to a bowl and cool completely in the fridge before using. This can be done a day ahead.
    500 grams fresh or frozen strawberries
  • Prep: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment, and grease again. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside.
    360 grams all-purpose flour, 2.3 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon fine sea salt
  • Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high for 4–5 minutes until very pale and fluffy. Scrape down the bowl.
    226 grams unsalted butter, 350 grams granulated sugar
  • Add eggs and strawberry reduction: With the mixer on medium, add the eggs one at a time, beating well after each. Mix in the vanilla and the cooled strawberry reduction. The batter will turn a pretty pink — don't panic if it looks slightly curdled at this stage.
    4 large eggs, 2 teaspoons pure vanilla extract
  • Combine wet and dry: Whisk together the sour cream and whole milk in a small bowl. With the mixer on low, alternate adding the flour mixture and the sour cream mixture in three additions each (flour, wet, flour, wet, flour), beginning and ending with flour. Mix just until combined — do not overmix.
    180 grams full-fat sour cream, 60 milliliters whole milk
  • Bake: Divide the batter evenly between the three prepared pans (a scale helps here). Bake for 28–34 minutes, until the tops are set, the edges pull slightly from the pans, and a toothpick inserted in the center comes out with just a few moist crumbs. The layers will be a soft blush-pink inside.
  • Cool the cakes: Cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely before assembling.
  • Make the strawberry compote: Combine the halved strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture reduces to a thick, jammy consistency, about 15–20 minutes. It should mound on a spoon and not run. Press plastic wrap directly on the surface and refrigerate until completely cold.
    450 grams fresh strawberries, 60 grams granulated sugar, 1 tablespoon fresh lemon juice
  • Make the strawberry buttercream: Reserve 3–4 tablespoons of the cold compote for the frosting. Beat the butter on medium-high until pale and fluffy, about 3 minutes. Add the powdered sugar in two additions on low, then add the heavy cream, vanilla, and salt. Increase to medium-high and beat until light and smooth, about 2 minutes. Add the reserved compote and beat until fully incorporated and the frosting is a natural rosy pink. If it looks too soft, refrigerate 10 minutes and re-beat.
    340 grams unsalted butter, 480 grams powdered sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, 1 pinch fine salt
  • Assemble: Level your cake layers if needed. Place the first layer on a cake board or plate. Pipe a ring of buttercream around the edge as a dam, then fill the center generously with strawberry compote. Repeat with the second layer. Place the third layer on top and apply a thin crumb coat all over. Refrigerate for 20–30 minutes to set.
  • Final frost and finish: Apply the final coat of strawberry buttercream. Finish with swoopy, textured swirls for a garden party look. Garnish with the fresh strawberries — halved, sliced, or whole. Serve at room temperature for the best flavor and texture.
    6 fresh strawberries

Notes

  1. The reduction is everything: Don't shortcut it — a thin purée will throw off the batter's moisture balance and you'll lose the concentrated flavor. It should be thick enough to slowly drip off a spoon, not run off. 160g is your target weight after reducing.
  2. Why less milk than usual?: The strawberry reduction adds liquid to the batter, so the milk is cut down to 60ml to keep the ratios right. The sour cream stays the same for tenderness.
  3. Expect a natural pink: The layers will be a soft, natural pink — not hot pink or red. If you want deeper color, reduce the purée a little further, but flavor matters more than color here.
  4. You need the dam: Compote filling will squeeze out the sides without a buttercream border piped around the edge of each layer first.
  5. Make-ahead: The strawberry reduction and compote can both be made 2 days ahead. Cake layers can be baked, wrapped, and refrigerated for 2 days or frozen for a month. Frost the day of or the night before serving.

Nutrition

Calories: 621kcalCarbohydrates: 79gProtein: 5gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 126mgSodium: 270mgPotassium: 170mgFiber: 2gSugar: 59gVitamin A: 1055IUVitamin C: 38mgCalcium: 80mgIron: 2mg
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