This moist and tender cake is filled with strawberry jam, whipped cream cheese frosting, and sliced strawberries. It only takes 15 minutes to make the cake and is so easy to assemble.
Tell me about this cake!
- Flavor: This strawberry filled cake is all strawberries and cream! The cake is made with yogurt as well as vanilla and almond extract. The strawberry jam and sliced strawberry filling pairs so well with the vanilla white cake and cream cheese frosting.
- Texture: This cake is super tender and moist. You do have to be careful with handling the cake as it is so tender. The frosting is made of whipped cream and cream cheese so feels super light, and it pairs wonderfully with the sliced strawberries!
- Ease: A beginner could definitely tackle this project. It’s a really simple cake and frosting, plus using store bought jam makes it very easy.
- Time: The cake only takes 15 minutes to put together while the frosting takes about 10 minutes.
- Would I make this again? I’ve already made the cake twice and plan on making it again for my husband’s birthday next week!
Making the Recipe
This cake is made using the reverse creaming method. This means that instead of beating the butter and sugar together and then adding the eggs, we beat all the dry ingredients together first. This gives you a really tender cake with a great crumb! Make sure all of your ingredients, including your yogurt, are at room temperature before starting.
One: Whisk together all of your dry ingredients. Then add your softened butter until it looks like damp sand.
Two: Add your egg whites and whole egg one at a time – make sure you beat well after each addition.
Three: Whisk together your vanilla extract, almond extract, yogurt, and milk. Slowly pour in the wet ingredients in three additions. Go slow or milk will go everywhere!
Four: Pour into your two cake pans and bake.
My favorite whipped cream topping has cream cheese in it! That is what makes it stable and not deflate like regular whipped cream. This is the same recipe as used for my pistachio carrot cake.
- Keep all of your ingredients cold. This will stop the cream cheese from going soupy.
- If you are based in the UK or only have cream cheese that comes in tubs instead of packets, blot the cream cheese with a paper towel to get rid of excess moisture. Cream cheese outside of the US has a higher moisture content which is why it can be tricky to make cream cheese frosting!
- I also recommend chilling your mixing bowl beforehand.
- In your mixing bowl, slowly mix the heavy cream, sugar, vanilla and salt until the sugar dissolves. Turn up the speed to high and beat for 2 minutes. It should begin to look like Greek yogurt.
- Add the cream cheese a tablespoon at a time. Once it has all been added, turn the speed up to high and beat for 3 minutes.
- Use immediately
This cake has three components to the filling: strawberry jam, whipped cream, and then sliced strawberries.
One: Slice up your strawberries and toss them with a teaspoon of sugar.
Two: On top of your cooled cake, spread a thin layer of strawberry jam. My favorite jam to use is Bonne Maman! Then put a thick layer of the whipped cream. The jam will slowly start to seep into the bottom layer of the cake Finally, add your sliced strawberries on top of the cream. Then place your second cake layer on top and very gently, press down.
Frequently Asked Questions
You can but you’ll need to decrease the baking time by about 5 minutes. Keep an eye on it though!
Once the cake has been filled and topped with strawberries, it is best to eat it right away. You can make the cake layers a day before and wrap each one in clingfilm.
Definitely! Just replace the strawberry jam with any other flavour, and same with the berries in the middle and on top. I think raspberries or cherries would be great in this.
This cake is best stored in the fridge, due to the frosting. Keep it for 3 days, but it is best on the day of.
Other cake recipes to try:
Strawberry Filled Cake
- 2 x 8" cake pans
- 285 grams all-purpose flour
- 170 grams unsalted butter room temperature
- 333 grams granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
- 4 egg whites room temperature
- 1 egg room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
- 240 ml whole milk room temperature
- 120 grams yogurt room temperature
- 240 grams sliced strawberries
- 170 grams strawberries for topping
- 1 tsp granulated sugar
- 85 grams strawberry jam
Whipped Cream Frosting
- 150 grams granulated sugar
- 3 tsp vanilla extract
- ¼ tsp fine salt
- 210 grams heavy cream cold
- 339 grams cream cheese cold
- Preheat your oven to 350°F/175°C. Grease and line two 8-inch cake pans.
- In the bowl of a stand mixer with the paddle attachment, mix all of the dry ingredients on slow speed until blended. Add in your butter and mix on low until it looks like damp sand.
- Add your egg whites one at a time, and then your whole egg. Beat well after each addition, making sure you scrape the sides and bottom of the bowl.
- In a small jug, whisk together the vanilla extract, almond extract, yogurt and milk.
- Slowly pour in one-third of the milk mixture into the mixing bowl. With the speed on low, mix together. Be careful as it may spill! Pour in the rest of the milk in two more additions, mixing slowly after each addition.
- Beat for 2 minutes. Your batter will be liquidy.
- Pour the batter into your pans, it's about 650g per cake tin.
- Bake for 25-30 minutes. A toothpick inserted into the cake will come out clean. Remove from the oven and let cool for 15 minutes. Take the cake out of the tin and let it cool completely.
- In the bowl of a stand mixer with the whisk attachment, slowly mix together the heavy cream, sugar, vanilla, and salt. Whisk until the sugar dissolves, about 2 minutes.
- Increase the speed to medium-high for 2 minutes. It should become very thick, like Greek yogurt.
- With the speed on low, add the cream cheese a tablespoon at a time. Once all of it has been added, stop the mixer, and use a spatula to scrape the whole bowl. This is to make sure no cream cheese gets left unmixed.
- Put the speed to high and beat for 3 minutes. It should become very thick and smooth.
- Use immediately.
- Mix your sliced strawberries with a teaspoon of sugar. Keep the unsliced strawberries to the side.
- Place one cooled cake layer on a plate or cake stand. Spread your jam on top, making sure to leave about 1/2 inch border around the cake so it doesn't squeeze out.
- Spoon out half of the frosting on top of the jam and spread it over the jam layer with an offset spatula. Gently place your sliced strawberries on top, making an even layer.
- Gently place your next cake layer on top.
- Top the cake with the rest of the whipped cream and then decorate with your extra strawberries. Enjoy!
- Make sure all of your cake ingredients are at room temperature before baking. Pull out the eggs, yogurt, milk, and butter about 2 hours before.
- Keep your cream cheese and heavy cream cold before starting the frosting.
- If you live in the UK and your cream cheese comes in tubs instead of packets, pat down the cream cheese with kitchen paper to get rid of excess moisture.
- The cake layers are very tender and soft, so be careful when assembling the cake!