Strawberry Cake with Strawberry Cream Cheese Frosting
It’s officially strawberry season, and this strawberry cake is everything I want in a spring dessert. It’s packed with fresh strawberries in every bite — from the soft strawberry cake layers to the homemade jam filling and tangy strawberry cream cheese frosting that ties everything together perfectly. The cake gets its pretty pink color from strawberry jam, along with a small amount of strawberry Jell-O powder that enhances the sweet, fruity flavor. This cake is truly the most beautiful way to showcase fresh, seasonal strawberries at their peak.
The Perfect Cake for Strawberry Season
Every year when strawberry season rolls around, I look forward to my mom’s homemade strawberry freezer jam. She’ll pick up a huge bucket of fresh, local strawberries and turn them into the most delicious jam we use all year long. That tradition is what inspired this cake, and here’s what makes it so special:
- Fresh strawberry jam filling: Homemade and simple to make, it’s used in the cake batter, filling, and frosting for layered strawberry flavor throughout the entire cake.
- Soft and moist cake: Fluffy layers made extra tender with a combination of butter, oil, and strawberry jam baked right into the batter. Strawberry Jell-O powder enhances the flavor and gives the cake its beautiful pink color.
- Strawberry cream cheese frosting: Tangy, creamy, and perfectly balanced with the sweetness of the cake. The strawberry jam adds subtle fruit flavor and a soft pink hue.
Ingredients Overview
- Strawberries: Fresh is best when in season, but frozen works too. Used to make the homemade jam that flavors the entire cake.
- Lemon juice: Brightens the jam and enhances the strawberry flavor.
- Sugar: Sweetens both the jam and the cake.
- Butter & Oil: A combination that creates a rich flavor while keeping the cake soft and moist.
- Milk: Combined with strawberry jam to create a flavorful, tender cake batter.
- Eggs: Provide structure and stability for the cake layers.
- Strawberry Jell-O powder: Optional, but highly recommended for deeper strawberry flavor, a stronger pink color, and extra moisture.
- Cream cheese: Adds tanginess and balances the sweetness of the frosting.
- Powdered sugar: Sweetens and stabilizes the frosting. This recipe uses a full 2-lb bag, so there’s no need to measure.
Step-by-Step Instructions
Strawberry Jam
1. Prepare the strawberries. Hull and roughly chop the fresh strawberries. Add to a medium saucepan with the sugar and lemon juice. Cook over medium heat for 20–30 minutes, stirring occasionally, until thickened and reduced.
2. Thicken the jam. Stir together the cornstarch and water to make a slurry. Add it to the strawberries and cook for 1 more minute, stirring constantly, until thickened and glossy.
3. Cool the jam. Remove from the heat and allow it to cool completely. The jam will continue to thicken as it cools. Refrigerate until ready to use. Tip: For best results, make the jam the day before or several hours ahead so it has time to fully chill and thicken.
Strawberry Cake
1. Prep the pans and oven. Preheat the oven to 325°F. Grease and line three 8-inch round cake pans with parchment paper.
2. Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and strawberry Jell-O powder. Set aside.
3. Cream the butter, oil, and sugar. In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the softened butter, oil, and sugar together on medium speed for 2 minutes, until light and fluffy.
4. Add the eggs. Add the eggs one at a time, mixing well after each addition.
5. Mix the wet ingredients. Whisk together the milk, ½ cup of strawberry jam, and vanilla extract in a separate bowl or liquid measuring cup.
6. Alternate adding the wet and dry ingredients. Add about one-third of the dry ingredients and mix until mostly combined, then add half of the wet ingredients and mix until just incorporated. Repeat with another third of the dry ingredients, then the remaining wet ingredients, finishing with the final third of the dry ingredients. Mix just until combined. If desired, add 1–2 drops of red food coloring for a deeper pink color. Scrape down the sides and bottom of the bowl, then give the batter a final gentle mix by hand to ensure everything is evenly incorporated.
7. Bake and cool. Divide the batter evenly between pans (about 420g each). Bake for 20–25 minutes, or until it springs back to the touch, or a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before assembling.
Strawberry Cream Cheese Frosting
1. Beat the butter. In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the softened butter on medium speed for about 2 minutes, until smooth and creamy.
2. Add the cream cheese. Gradually add the cubed, softened cream cheese, mixing well after each addition until smooth and lump-free.
3. Add the powdered sugar. Add the powdered sugar and salt. Mix on low speed until incorporated, then increase the speed and beat until light and fluffy.
4. Add the strawberry flavor. In a small bowl, strain ¼ cup of the strawberry jam so only the liquid remains. Whisk in 1 teaspoon strawberry Jell-O powder (optional) and the vanilla extract. Add this mixture to the frosting and mix on low speed until fully combined.
5. Chill until ready to use. Cover and refrigerate the frosting until the cakes are completely cooled and ready to assemble.
How to Assemble & Decorate the Cake
1. Level cake layers. If the cakes are slightly domed and not flat on top, trim to level each layer using a serrated knife.
2. Fill the first layer. Place the first layer on a serving plate or cake stand. Spread about 1 cup of frosting over the top. Pipe a border around the edge, or spread using an offset spatula to create a dam of frosting around the edges, then fill with about ½ cup strawberry jam.
3. Repeat the layers. Add the second cake layer and repeat with the frosting and jam filling. Place the final cake layer on top.
4. Crumb coat the cake. Apply a thin layer of frosting over the entire cake and chill for 15 minutes to set. Don’t skip this step—the cake will be too wobbly to frost smoothly without giving the cream cheese frosting time to firm up in the refrigerator.
5. Add the final coat of frosting. Frost the top and sides of the cake with the remaining frosting, smoothing as desired.
6. Decorate. Decorate the cake however you like! To make it look like mine pictured, pipe a border around the top using a star tip (Wilton 2D) and fill the center with the remaining strawberry jam. Garnish with halved strawberries. For the sides, slice strawberries thinly and place them along the bottom edge of the cake. Pat the slices dry with paper towels first to remove excess moisture.
Tip: Add the fresh strawberries just before serving, as they will continue to release moisture over time.
Blue Mountain Baker Tips
Use room temperature ingredients. Room temperature butter, eggs, and milk help the batter mix smoothly and create the best cake texture. It is especially important for the frosting so that the butter and cream cheese blend together into a smooth, luscious consistency.
Use a kitchen scale. Weighing ingredients gives the most accurate and consistent results. A scale also makes it easy to divide the cake batter evenly between the pans for perfectly even layers.
Make the strawberry jam ahead of time. Prepare the jam the day before, or at least several hours in advance, so it has time to chill and thicken. Cold jam makes assembling the cake much easier and keeps the layers neat.
Chill the cake after the crumb coat. This helps the frosting set and keeps the cake stable while decorating. It’s the secret to getting smooth, bakery-style sides—especially when working with softer cream cheese frosting.
Recipe FAQ
Yes! It’s optional, but it does enhance both the flavor and color of the cake. I tested the recipe both ways and personally prefer the extra strawberry flavor the Jell-O powder adds.
Yes. This recipe can be baked as two 9-inch round cake layers instead of three 8-inch layers. I believe it would also work as a 9×13 sheet cake, although I haven’t tested it that way yet. Keep in mind that the baking time may vary depending on the pan size.
The jam may not have cooked long enough to reduce, or the cornstarch slurry may not have been boiled long enough. After adding the slurry, the jam needs to boil for about 1 minute to activate the cornstarch and fully thicken.
No. Straining simply creates a smoother frosting that’s easier for piping and decorating. If you don’t mind small pieces of strawberry in the frosting, you can skip this step for a slightly more rustic texture.
If Somehow You Have Leftovers…
Store the assembled cake covered in the refrigerator for up to 3 days. Let slices come to room temperature for 30–60 minutes before serving for the best texture.
Make Ahead: The cake layers can be made ahead and stored tightly wrapped in the refrigerator for 3–5 days or frozen for longer storage.
The strawberry jam can be made up to 3 days in advance and stored in the refrigerator.
The frosting can also be made ahead and stored in the refrigerator. Let it soften slightly and re-whip before using.
I hope this strawberry cake becomes a favorite in your kitchen this spring! If you make it, be sure to leave a comment below or tag me on Instagram! Looking for more spring desserts? Try my Lemon Blueberry Loaf Cake, or Sticky Pecan Carrot Cake next.
Happy baking, and thanks so much for being here!
XO, Blue Mountain Baker 💙
Strawberry Cake with Strawberry Cream Cheese Frosting
Equipment
- Three 8-inch round cake pans
- parchment paper
- Medium saucepan
- Mixing bowls
- Measuring cups and spoons
- Stand mixer or electric hand mixer
- Whisk
- rubber spatula
- Liquid measuring cup
- Kitchen scale (optional)
- Wire cooling rack
- offset spatula
- Piping bag (optional, for decorating)
Ingredients
Strawberry Jam Filling
- 2 lb fresh strawberries, hulled and roughly chopped (reserve about 1 cup whole strawberries for garnish)
- 1 cup (200g) granulated sugar
- 1 tablespoon lemon juice
- 1 ½ tablespoons cornstarch
- 2 tablespoons cold water
Strawberry Cake
- 3 cups (380g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons strawberry Jell-O powder
- ½ cup (113g) unsalted butter, room temperature
- ¼ cup (50g) canola oil
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- ½ cup (120g) whole milk, room temperature
- ½ cup (140g) strawberry jam filling
- 2 teaspoons vanilla extract
- 1-2 drops red food coloring (optional)
Strawberry Cream Cheese Frosting
- 1 1/2 cups (340g) unsalted butter, softened
- 12 oz cream cheese, softened 1 1/2 blocks
- 2 lb (907g) powdered sugar
- 1/4 cup strawberry jam filling, strained
- 1 teaspoon strawberry Jell-O powder (optional)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Strawberry Jam Filling
- Hull and roughly chop the fresh strawberries. Add to a medium saucepan with the sugar and lemon juice.
- Cook over medium-low heat for 20–30 minutes, stirring occasionally, until the mixture thickens and slightly reduces.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Stir into the strawberry mixture and continue to boil for 1 minute, stirring constantly, until thick and glossy.
- Remove from the heat and let cool completely. The jam will thicken further as it cools. Refrigerate until ready to use.
Strawberry Cake
- Preheat the oven to 325°F. Grease and line three 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and strawberry Jell-O powder. Set aside.
- In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the softened butter, oil, and sugar together on medium speed for 2 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl or liquid measuring cup, whisk together the milk, ½ cup of strawberry jam, and vanilla extract.
- Add about one-third of the dry ingredients and mix until mostly combined, then add half of the wet ingredients and mix until just incorporated. Repeat with another third of the dry ingredients, then the remaining wet ingredients, finishing with the final third of the dry ingredients. Mix just until combined. If desired, add 1–2 drops of red food coloring for a deeper pink color. Scrape down the sides and bottom of the bowl, then give the batter a final gentle mix by hand to ensure everything is evenly incorporated.
- Divide the batter evenly between pans (about 420g each). Bake for 20–25 minutes, or until it springs back to the touch, or a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before assembling.
Strawberry Cream Cheese Frosting
- In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the softened butter on medium speed for about 2 minutes, until smooth and creamy.
- Gradually add the softened cream cheese a little bit at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix until smooth and lump-free.
- Add the powdered sugar and salt. Mix on low speed until incorporated, then increase the speed and beat until light and fluffy.
- In a small bowl, strain ¼ cup of the strawberry jam so that only the liquid remains and no strawberry pieces. Whisk in 1 teaspoon of the strawberry Jell-O (optional) and the vanilla extract. Add the mixture to the frosting and mix on low speed until combined.
- Cover and refrigerate until the cakes are fully cooled and ready to assemble.
Assembly
- If the cakes are slightly domed, trim the tops to level each layer.
- Place the first cake layer on a serving plate or cake stand. Spread about 1 cup of frosting over the top. Pipe a border around the edge, or use an offset spatula to create a dam of frosting around the edge, then fill the center with about ½ cup of strawberry jam.
- Add the second cake layer and repeat with the frosting and jam filling. Place the final cake layer on top.
- Spread a thin layer of frosting over the entire cake to create a crumb coat. Chill for about 15 minutes to set so the cake doesn’t shift when adding the final coat of frosting.
- Frost the cake with the remaining frosting, smoothing the sides and top.
- Decorate as desired. Fill a piping bag with the remaining frosting and pipe a border on top of the cake. Spoon the strawberry jam inside the border, and decorate with fresh strawberry slices around the sides and top.
