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+ servings
A strawberry filled cake on parchment paper

Strawberry Filled Cake

A white cake with a strawberry filling, strawberry jam, and homemade whipped cream cheese frosting.
Course Dessert
Cuisine American, British
Prep Time 27 minutes
Cook Time 25 minutes
Total Time 52 minutes
Servings 14
Calories 481kcal
Author Ella


  • 2 x 8" cake pans



  • 285 grams all-purpose flour
  • 170 grams unsalted butter room temperature
  • 333 grams granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine salt
  • 4 egg whites room temperature
  • 1 egg room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 240 ml whole milk room temperature
  • 120 grams yogurt room temperature


  • 240 grams sliced strawberries
  • 170 grams strawberries for topping
  • 1 teaspoon granulated sugar
  • 85 grams strawberry jam

Whipped Cream Frosting

  • 150 grams granulated sugar
  • 3 teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • 210 grams heavy cream cold
  • 339 grams cream cheese cold


Make Cake

  • 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.

Make Frosting

  • 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 ½ 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! 


Calories: 481kcal | Carbohydrates: 59g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 384mg | Potassium: 150mg | Fiber: 1g | Sugar: 41g | Vitamin A: 904IU | Vitamin C: 8mg | Calcium: 109mg | Iron: 1mg