SO many failed STRAWBERRY CAKE recipes led to the best version I've ever had

If you’re looking for a strawberry cake that is bursting with fresh strawberry flavour, then this recipe is it! Super soft strawberry cake layers are sandwiched between a strawberry cream cheese buttercream and fresh strawberry filling – YUM!

INGREDIENTS:

Strawberry Filling/Reduction
▢3 cups (600 g) fresh strawberries - hulled and halved
▢¾ cup (150 g) white granulated sugar - see note 5 on blog post if you have very sweet strawberries
▢1 tbsp lemon zest - about the zest of 1 lemon
▢¼ cup (60 g) fresh lemon juice
▢3 tbsp (22 g) cornstarch - also known as cornflour
▢2 tbsp water

Strawberry Cake
▢2⅓ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
▢¼ cup (25 g) cornstarch - also known as cornflour
▢2½ tsp baking powder
▢½ tsp salt - omit if using salted butter
▢¼ cup (60 g) milk - room temperature
▢¾ cup (195 g) strawberry filling/reduction - made in the first step of this recipe
▢1 drop red gel food colouring - optional but recommended, see note 6
▢½ cup (113 g) unsalted butter - room temperature
▢½ cup (105 g) unflavoured vegetable oil - I use canola
▢1½ cups (300 g) white granulated sugar
▢6 large (225 g) egg whites - room temperature, size 7 eggs
▢3 tsps strawberry essence/extract
▢1½ tsp vanilla essence/extract
▢1 tsp white vinegar

Bake at 160 °C (320°F) with the fan on (convection mode) for 35 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).

Strawberry Cream Cheese Frosting
▢1 cup (225 g) unsalted butter - room temperature
▢4½ cups (570 g) icing sugar - also known as powdered sugar/confectioners sugar
▢1½ cups (335 g) cream cheese - cold, firm type not spreadable
▢¼ cup (65 g) strawberry filling/reduction - made in the first step of this recipe
▢2 tsp strawberry essence/extract
▢1 tsp vanilla essence/extract

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CAKE DECORATING ESSENTIALS:

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Music: YouTube Audio Library (Papov - Yung Logos)

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Thanks for watching!

[sergioalvarado]

MK shouldn't just teach baking, she should teach teaching. What crystal clear instructions, with tips, hints and explanations behind certain techniques to help understand why doing it a particular way is so important.

[jadeypeach]

It's a tradition in my home that I make everyone's birthday cake and whatever cake they ask for, I can always rely on you having the recipe and you truly do make the best cakes on the Internet! They always come out so moist and soft 😍

[sr]

I made this last night and it is just devine! So light and fluffy and packed full of strawberry flavour. Everyone at work loved it. I’d been wanting to make it ever since you posted it and strawberries are finally at a reasonable price in NZ so here I am.

[myJesusfilledshishilife]

may God give me my own home, so i can make stuff like this at my will, i only get to do this outside were i live and its quite restrictive, its soothing to watch her bake but at the time there's an ache wishing for

[laurayap]

I made this cake yesterday for my daughter's birthday. Everyone likes it. Thanks from Singapore

[divineawak]

My cake game has improved so well because of you 😊❤️ thank you so much for all tutorials and your hardwork ❤️❤️❤️

[skatingmom]

This is beautiful! Your icing techniques with the strawberry jam in the middle provides great structure. Thank you, and I can't wait to try it! 🍰

[jeemoney]

I made the strawberry reduction tonight!! It was so good!! I’m in the USA and we typically don’t go by grams, etc but I did using my scale. I can’t wait to start the cake and frosting tomorrow!!

[favouriteeatsbyBushra]

This is the first (and only) cake recipe by MK that i've tried so far. And my oh my, it turned into one of the best cakes i have ever had, made for Eid and everyone loved it! I used strawberry emulco instead of extract since that was what i was able to find. I also used frozen strawberries (just took a bit longer to reduce). I still can't get over how delicious it was. I don't usually bake cakes much but i will definitely continue to bake your cakes for any special occasions. Excited to try more recipes ❤❤❤

[anderson]

The creativity in amping up the flavour is much appreciated. I like this recipe as a nice change from the usual vanilla or chocolate cakes.

[AceKraven]

Thank you for always providing the ingredient quantities in your videos. It really irritates me when I have to jump between blogs and videos. I know people just like to funnel traffic to their blogs but it isn't considerate to their viewers. I actually come across your blog often when searching for a good recipe. You have great takes on recipes for cakes that usually require cake flour. For someone living in the UK, it is much appreciated! Prayers that your success increases. x

[hibabadreddine]

Ok, I finally tried this recipe and it was a HIT! ❤ yum. Thankyou!

[arunadsouza]

This is the best strawberry cake recipe I have come across, thank you soo much for Sharing ❤

[dinaidafigaroa]

I have seen a master chef who’s explain everything so clear. Thank you🙏🏻

[HillcrestVBS]

This is an extraordinary cake! Moist and delicious all the way through, but the biters with filling are divine. I always exceed the time commitment stated in recipe by hours! Fortunately I’m not in a race, and one taste of this one justifies the time spent. Love your recipes and your easy to follow instructions. Thank you for the time you spend in creating cakes AND VIDEOS.

[tammiemartinez]

There's another way to get that strawberry flavor into the sponge without using an extract. If you take a cup of strawberry puree (which is about 1lbs of hauled strawberries) then reduce it down to to 1/2 cup that'll get it in there. The reduced puree will look like a paste. This is something you can do the day before because it does need to be room temp to incorporate with the rest of the ingredients. The recipe I follow comes from a creator I've followed before I came on to YT. She once had her own shop. I'm telling you. That cake taste like you're eating a strawberry shake 😋 Because some strawberries aren't red enough (though the paste is pretty red, lol) the only thing you'll have to add, only if you want to, is a little bit of red dye. Not trying to take anything from your recipe. Just wanted to share another way...

[carmelasortino]

Your videos are wonderful. Thank you for your indepth explanations. I had given up on strawberry cake but you've inspired me to try again. Thanks.

[cakebliss]

Great recipie. I an a Caker as business for 10 years and I find you content so creation el and helpful!! Keep up the good work God bless you.

[y.mma]

I don't know how but you always come at the perfect moment, I wanted to make a strawberry cake so baddd, tysmmm❤❤❤

[probablynotsoup]

For the strawberry goo, I prefer to use arrowroot instead of cornstarch because cornstarch has a really distinctive taste I can't help noticing; arrowroot works really well with fruits so it'd be ideal here (but not so well with dairy so I do still use cornstarch for that). You need to use 1/3 of the amount of arrowroot vs cornstarch to thicken it the same amount (so if the recipe needs 3 tsp of cornstarch you'd only use 1 of arrowroot), but it's prepped the same way; make a slurry of one part powder and two parts cool water before adding to the mix. 🎉

Gorgeous and delicious cake as always!