Fresh Strawberry Layer Cake

There’s something timeless and charming about a strawberry cake — especially when it’s made from scratch, layered with sweet strawberry jam, and topped with a crown of juicy fresh berries. This Strawberry Layer Cake with Jam Filling is tender, buttery, and bursting with fresh berry flavor. It’s perfect for birthdays, spring celebrations, brunch tables, or simply when you’re craving a pretty-in-pink dessert.

Made with real strawberries, layered with strawberry jam, and lightly frosted with a strawberry cream cheese buttercream, it strikes the perfect balance between nostalgic and elevated.

Why You’ll Love This Recipe:

• Made with real strawberries (no artificial flavor!)

• Uses jam between layers for juicy berry flavor and contrast

• A velvety vanilla-strawberry frosting that isn’t too sweet

• Gorgeous, rustic look — no piping necessary

• Perfect for Mother’s Day, baby showers, or tea parties

Final Thoughts:

This Strawberry Cake with Jam Filling is the kind of cake that feels like sunshine in a slice — sweet, soft, and perfectly fresh. The combo of sponge, jam, and whipped frosting makes it simple yet sophisticated.

Whether you're making it for a celebration or just a sweet weekend treat, it’s a recipe you’ll come back to again and again.

Yield: 10-12 servings

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Fresh Strawberry Layer Cake

Prep time: 25 MinBake Time: 30 MinTotal time: 55 Min

There’s something timeless and charming about a strawberry cake — especially when it’s made from scratch, layered with sweet strawberry jam, and topped with a crown of juicy fresh berries. This Strawberry Layer Cake with Jam Filling is tender, buttery, and bursting with fresh berry flavor. It’s perfect for birthdays, spring celebrations, brunch tables, or simply when you’re craving a pretty-in-pink dessert.

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Ingredients

For the Strawberry Cake

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs
• ⅓ cup sour cream
• 1 tbsp vanilla extract
• ½ cup whole milk
• ⅓ cup strawberry puree (blended from fresh or frozen strawberries)

For the Jam Filling

• ½ cup good-quality strawberry jam (homemade or store-bought)

For the Strawberry Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 3 tbsp strawberry puree or finely mashed strawberries
• Pinch of salt

For the Toppings

• 6–8 fresh strawberries, halved or sliced
• Optional: mint leaves or edible flowers for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together butter and sugar for 2–3 minutes, until light and fluffy.
4. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream.
5. Combine the strawberry puree and milk.
6. Add the dry ingredients in 3 additions, alternating with the strawberry-milk mixture. Begin and end with dry ingredients. Mix until just combined.
7. Divide evenly between pans and bake 28–32 minutes, or until a toothpick comes out clean.
8. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Beat cream cheese and butter together until smooth.
10. Add powdered sugar, 1 cup at a time, mixing until smooth and fluffy.
11. Mix in vanilla, strawberry puree, and a pinch of salt. Chill if frosting is too soft.
12. Place one cake layer on a serving plate.
13. Spread a thin layer of frosting, then a layer of strawberry jam on top.
14. Add the second cake layer.
15. Frost the top and sides of the cake. This can be rustic — smooth or swirled is beautiful.
16. Top with fresh strawberry halves or slices. Add mint or edible flowers for extra flair.

Notes

Use room temp ingredients for the best texture

Don’t overmix after adding flour — it keeps the cake tender

Homemade strawberry puree: Just blend fresh berries with a splash of lemon juice

Make ahead: Cake layers can be baked and frozen; frosting can be made 1–2 days in advance

Want extra height? Double the recipe for a 3-layer showstopper

Nutrition Facts

Calories

755

Sugar

76 g

Protein

8 g

Fat

35 g

Carbs

106 g

Sat. Fat

21 g

Cholesterol

146 mg

Fiber

1 g

Net carbs

104 g

Sodium

391 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.