Made with REAL strawberries, this Strawberry Cake Filling is the perfect addition to any cake, whether it’s classic vanilla or decadent chocolate. It’s easy to make, with a thick, jammy texture that won’t make your layers soggy!

Spoonful of strawberry cake filling held over jar - 1

It’s easy to make a good, basic cake at home—my Vanilla Sheet Cake and Vegan Chocolate Sheet Cake are reader favourites. But if you want to give homemade cake a bakery-style upgrade, layering it with a filling is a great way to do it, and this strawberry filling for cake is divine! It works with chocolate cake, yellow cake, or white cake, and it adds a sweet and bright strawberry flavour that’s absolutely irresistible.

Why Your Next Cake Needs This Strawberry Filling

We’re talking instant upgrade here! These are the reasons I love this strawberry filling for cake:

  • No fake colours or flavour . This cake filling is made with real strawberries, so the flavour and colour are true to actual berries, rather than being cloying and artificial.
  • Thick and jammy . Cook the strawberry filling down until it’s THICK and it won’t make your cake layers soggy.
  • Easy to make . There’s no reason to use canned strawberry pie filling for your cake or other pre-made options when it’s so easy to make your own cake filling at home! It takes just 10 minutes of prep and 10 minutes of cooking.
Overhead view of ingredients for strawberry cake filling - 2

Notes on Ingredients

Here’s the short list of ingredients you’ll need for this strawberry cake filling. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Strawberries – Use a strawberry huller or paring knife to cut out the hull, then chop the berries.
  • Sugar – This isn’t just for sweetness, but it also helps the strawberries thicken and get jammy.
  • Lemon juice – For a bright note that perks up the flavour of the berries.
  • Cornstarch – The other element that thickens the filling.
  • Water
  • Vanilla extract – If you’d like, but this is optional.

How to Make Strawberry Filling for Cake

The process is easy! Here’s what you’ll need to do.

Spoon stirring sugar into strawberries in pan - 3

Heat strawberries and sugar.

  • Cook the strawberries . Add the strawberries and sugar to a saucepan over medium heat. Cook for 4 to 5 minutes, or until the strawberries start releasing their juices.
  • Add the lemon juice . Stir in the lemon juice and cook for 2 minutes more. Mash the berries a bit to break them down.
  • Thicken the filling . Whisk the cornstarch with the water, then slowly stir this into the strawberry mixture. Simmer for 2 to 3 minutes, or until the filling thickens.
  • Finish. Remove from heat and add the vanilla, if desired. Transfer to a bowl and cool to room temperature, then refrigerate for at least 30 minutes, until chilled and set. Use as desired!

Strawberry Cake Filling Variations

I love this recipe as-is, but I have a few ideas for switching things up if you want to experiment!

  • Make it extra lemony . For a brighter lemon flavour, add lemon zest to the filling too. This would be fantastic layered between strawberry cake or lemon cake layers.
  • Add other berries . Replace half the strawberries with raspberries or blueberries.
  • Use arrowroot starch instead of cornstarch . If you don’t like to use cornstarch, you can swap in arrowroot starch instead.
Two jars and bowl of strawberry filling for cake - 4

My Favourite Ways to Use This Recipe

You may already have a cake in mind for your strawberry cake filling, but if not, here’s some inspiration!

  • Add a layer to this No-Bake Strawberry Icebox Cake .
  • Use it instead of frosting between the layers in my Vegan Chocolate Cake or Vegan Vanilla Cake with Buttercream Frosting .
  • Make a Chocolate Strawberry Cake .
  • Use it as a filling for Vegan Vanilla Cupcakes .
  • Spoon it over Creamy Vegan Cheesecake .

How to Store

  • Refrigerator : Store the strawberry cake filling in an airtight container in the refrigerator for up to 5 days.
  • Freezer : You can also freeze strawberry filling for cake in a freezer bag for up to 6 months. Press out the excess air before freezing and thaw in the refrigerator before using.
Spoonful of strawberry cake filling in jar - 5

More Recipes for Strawberry Lovers

  • Strawberry Salsa
  • Strawberry Banana Bread
  • Korean Strawberry Milk
  • Strawberry Cream Pie

Ingredients

  • 3 cups fresh strawberries , hulled and chopped – 450 g
  • ⅓ cup granulated sugar , 67 g
  • 1 tablespoon lemon juice , 15 mL
  • 1 tablespoon cornstarch , 8 g
  • 1 tablespoon water , to dissolve cornstarch – 15 mL
  • ½ teaspoon vanilla extract , optional – 2.5 mL

Instructions

  • In a medium saucepan over medium heat, combine the chopped strawberries and sugar. Cook, stirring frequently, for about 4–5 minutes, until the strawberries begin releasing their juices.
  • Stir in the lemon juice and continue to cook for another 2 minutes. Gently mash some of the strawberries with a spoon or potato masher to help break them down.
  • In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly pour the slurry into the strawberry mixture while stirring constantly. Let it simmer for 2–3 minutes until thickened to a jam-like consistency.
  • Remove from heat and stir in the vanilla extract, if using.
  • Transfer the mixture to a bowl and let it cool to room temperature. Then refrigerate for at least 30 minutes, or until fully chilled and set.

Notes

  • Refrigerator : Store the strawberry cake filling in an airtight container in the refrigerator for up to 5 days.
  • Freezer : You can also freeze strawberry filling for cake in a freezer bag for up to 6 months. Press out the excess air before freezing and thaw in the refrigerator before using.
  • Makes enough for one 8- or 9-inch layer cake or for filling + topping.
Jars of strawberry filling for cake - 6

Strawberry Filling for Cake

Ingredients

  • 3 cups fresh strawberries hulled and chopped – 450 g
  • ⅓ cup granulated sugar 67 g
  • 1 tablespoon lemon juice 15 mL
  • 1 tablespoon cornstarch 8 g
  • 1 tablespoon water to dissolve cornstarch – 15 mL
  • ½ teaspoon vanilla extract optional – 2.5 mL

Instructions

  • In a medium saucepan over medium heat, combine the chopped strawberries and sugar. Cook, stirring frequently, for about 4–5 minutes, until the strawberries begin releasing their juices.
  • Stir in the lemon juice and continue to cook for another 2 minutes. Gently mash some of the strawberries with a spoon or potato masher to help break them down.
  • In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly pour the slurry into the strawberry mixture while stirring constantly. Let it simmer for 2–3 minutes until thickened to a jam-like consistency.
  • Remove from heat and stir in the vanilla extract, if using.
  • Transfer the mixture to a bowl and let it cool to room temperature. Then refrigerate for at least 30 minutes, or until fully chilled and set.

Notes

  • Refrigerator : Store the strawberry cake filling in an airtight container in the refrigerator for up to 5 days.
  • Freezer : You can also freeze strawberry filling for cake in a freezer bag for up to 6 months. Press out the excess air before freezing and thaw in the refrigerator before using.
  • Makes enough for one 8- or 9-inch layer cake or for filling + topping.

Nutrition

Strawberry Filling for Cake https://jessicainthekitchen.com/strawberry-filling-for-cake/ September 1, 2025

Layers of rich vegan chocolate cake, a jammy strawberry filling, fluffy strawberry buttercream, and chocolate ganache make this Chocolate Strawberry Cake the best cake to bake for any special occasion or celebration!

Chocolate strawberry cake on cake plate with ganache, berries, and chocolate pieces on top - 7

If you want to bake a cake that will impress everyone—we’re talking lots of oohs and ahhs when you bring it out—this chocolate strawberry cake is the ONE. It’s beautiful and decadent, and of course, it’s absolutely delicious. Who can resist that combination of strawberries and chocolate? No one!

Why You Need to Make This Chocolate Strawberry Cake for Your Next Party

Everyone will want to know your baking secrets! (You’ll tell them you got the recipe from Jessica in the Kitchen, right?!) Here’s what makes it such a winner.

  • Easily (and deliciously) vegan . This recipe has an easy egg substitute (apple cider vinegar reacts with the baking soda for lift) and there’s nothing else special you need to do to make it vegan, other than buying plant-based butter and milk. And it tastes just like a typical cake so non-vegans will love it too!
  • Bakery-style look without the fuss . Drizzling ganache over the cake gives it a professional look without having to do any intricate piping and decorating.
  • Timeless flavour . Strawberries and chocolate just work together, plain as that! I love how the real-fruit Strawberry Cake Filling complements the rich chocolate layers and ganache.
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Notes on Ingredients

Many of the items you’ll need for this chocolate strawberry cake are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Strawberry Filling:

  • Strawberries – Frozen or fresh will both work.
  • Sugar
  • Lemon juice – Freshly squeezed juice is best. It makes the flavour of the filing pop!
  • Cornstarch – This is crucial for thickening the filling. Don’t skip it!
  • Water
  • Vanilla extract

Cake:

  • Apple cider vinegar – Or white vinegar. This helps give the cake its light, fluffy texture.
  • Soy milk – Let this come to room temperature. I like to use soy milk when baking cakes because the higher fat and protein help with the cake texture. That said, if you have a soy allergy, you can use another vegan milk.
  • All-purpose flour
  • Unsweetened cocoa powder – You can use natural cocoa powder for a more classic chocolate cake flavour, or Dutch process cocoa, which has a more intense flavour.
  • Baking powder
  • Baking soda
  • Sea salt
  • Brown sugar or cane sugar – Brown sugar has notes of caramel.
  • Vegan butter – Melt this, then let it cool a bit before adding it to the recipe. You can use my homemade Vegan Butter if you’d like!
  • Vanilla extract – Vanilla bean paste will also work.
  • Hot coffee – Using brewed coffee intensifies the chocolate flavour of the cake. It does not make the cake taste like coffee!

Strawberry Buttercream Frosting:

  • Vegan butter – Soften this to room temperature so it’s easy to beat into a fluffy frosting.
  • Powdered sugar – Don’t have it on hand? Make Homemade Powdered Sugar !
  • Vanilla extract
  • Strawberry filling
  • Vegan milk – Just make sure it’s unflavoured.

Chocolate Ganache:

  • Canned coconut cream – Let this come to room temperature. If you can’t find canned coconut cream, use canned coconut milk; refrigerate it overnight, then scoop out the cream from the top of the can and let that come to room temperature.
  • Dark chocolate – I recommend 70% cacao.

Decoration:

  • Fresh strawberries – You’re using them for decoration, so make sure they look perfect!

How to Make Chocolate Strawberry Cake

This is a cake that’s easy to make in phases if you don’t have a single long stretch of time to get everything done from start to finish. You can prep the filling and cake layers the day before, then make the frosting and assemble the next day.

Spoon stirring sugar into strawberries in pan - 9

Combine the berries, sugar, and lemon juice in pan.

  • Start the strawberry filling. Add the berries and sugar to a pan set over medium heat. Cook for 4 to 5 minutes, then stir in the lemon juice and cook a few minutes more, until the strawberries are breaking down.
  • Thicken it . Whisk the cornstarch and water in a small bowl, then stir this into the strawberry mixture. Cook a minute or two more until it thickens. Remove from heat, add the vanilla if you’re using it, and cool. Reserve 1/4 cup to whip into the frosting.
Overhead view of dry cake ingredients in mixing bowl - 10

Mix the dry cake ingredients.

  • Make the vegan buttermilk. Whisk together the vinegar and soy milk and set it aside to thicken.
  • Whisk together the dry ingredients. Mix the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a bowl.
  • Finish the batter . Beat in the vegan buttermilk, melted vegan butter, and vanilla extract on medium speed until just combined. Slowly whisk in the hot coffee.
Overhead view of 3 baked round chocolate cake layers - 11

Bake the cake layers.

  • Bake . Divide the batter into round cake pans that have been greased and lined with parchment. Bake at 350ºF for 40 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely before removing from the pans.
  • Make the frosting . Beat the vegan butter and once it’s creamy, beat in the powdered sugar. Add the vanilla extract and strawberry filling and continue to beat. If the frosting is too thick, add vegan milk a tablespoon at a time.
Overhead view of chocolate ganache in pan - 12

Make the ganache.

  • Make the chocolate ganache. Heat the coconut cream until it steams. Remove from heat and add the chopped chocolate. Let the mixture sit for a minute or two, then whisk together until glossy. Cool slightly.
  • Assemble . Spread the strawberry filling over the first layer, then repeat with the second layer. Add the third layer, then frost and drizzle the ganache over the top. Decorate with the fresh strawberries. Set for an hour before slicing and serving.

Tips and Variations

I’ve got a few pointers and some variation ideas for this chocolate strawberry cake.

  • Even out the layers . If the cake layers are domed after baking, level them with a serrated knife. If you layer them without leveling first, your cake will have a big hump in the middle!
  • Use an offset spatula for the frosting . If you don’t have one, a bench scraper works too. You need that large, flat surface to create a smooth finish.
  • Dry the strawberries well . Make sure the strawberries for garnish are dried well. Otherwise, they’ll ruin the ganache and frosting and you don’t want that!
  • Cook until the filling is thick . Keep in mind that it will thicken a bit as it cools, but you do want that filling to be THICK (much thicker than Strawberry Jam !) so it sits on top of the cake layers rather than sinking in.
  • Try another frosting . You can use my Vegan Cream Cheese Frosting , or skip the ganache and go with Vegan Chocolate Frosting .
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How to Store

  • Room temperature : Store this chocolate strawberry cake at room temperature for up to a day—and only if it’s not hot in your kitchen. (If it is hot in your kitchen, refrigerate it!)
  • Refrigerator : Loosely cover the cake with plastic wrap or transfer leftovers to an airtight container. It will keep in the refrigerator for 3 to 4 days. (If you’re making this ahead for a party, I don’t recommend storing it for more than a day or two for maximum freshness.)
  • Freezer : It’s best to freeze the layers and filling separately if you’re freezing for advance prep. But if you’re freezing leftovers, wrap the slices individually in plastic wrap, then place the slices in a freezer bag or airtight container. They’ll keep for up to 3 months; thaw in the refrigerator before serving.
Slice of chocolate strawberry cake on plate with fork - 14

More Vegan Cake Recipes

  • Vegan Carrot Cake
  • No-Bake Strawberry Icebox Cake
  • Lemon Blueberry Bundt Cake
  • Pistachio Cake

Ingredients

For the Strawberry Filling:

  • 3 cups fresh strawberries , hulled and chopped – 450 g
  • ⅓ cup granulated sugar , 100 g
  • 1 tablespoon lemon juice , 15 mL
  • 1 tablespoon cornstarch , 8 g
  • 1 tablespoon water , 15 mL
  • ½ teaspoon vanilla extract , (optional), 2.5 mL

For the Cake:

  • 1 ½ tablespoons apple cider vinegar , or white vinegar – 22 mL
  • 1 cup soy milk , room temperature – 240 mL
  • 3 cups all-purpose flour , 360 g
  • 1 cup unsweetened cocoa powder , 80 g
  • 2 teaspoons baking powder , 8 g
  • 2 teaspoons baking soda , 8 g
  • 1 teaspoon sea salt , 6 g
  • 2 cups brown sugar or cane sugar , 400 g
  • ⅔ cup vegan butter , melted and cooled – 150 g
  • 1 teaspoon vanilla extract , 5 mL
  • 1 cup hot coffee , 240 mL

For the Strawberry Buttercream Frosting:

  • 1 cup vegan butter , softened – 226 g
  • 2 cups powdered sugar , 240 g
  • 1 teaspoon vanilla extract , 5 mL
  • ¼ cup prepared strawberry filling , 60 mL
  • 1 tablespoon vegan milk , as needed – 15 mL

For the Chocolate Ganache:

  • ⅓ cup canned coconut cream , room temperature – 80 mL
  • 2 ounces dark chocolate , 70% cocoa, finely chopped – 57 g

For Decoration:

  • Whole fresh strawberries

Instructions

Prepare the Strawberry Filling

  • In a medium saucepan over medium heat, combine the chopped strawberries and sugar. Cook, stirring frequently, for about 4–5 minutes, until the strawberries begin releasing their juices
  • Stir in the lemon juice and continue to cook for another 2 minutes. Gently mash some of the strawberries with a spoon or potato masher to help break them down.
  • In a small bowl, stir together the cornstarch and water until smooth. Pour into the strawberry mixture and cook for another 1–2 minutes, stirring, until thickened.
  • Remove from heat and stir in the vanilla extract, cool completely. Reserve ¼ cup for the frosting.

Make the Cake Layers

  • In a small bowl or jar, stir together the apple cider vinegar and soy milk. Let sit for 5–10 minutes until it curdles slightly.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  • Add the vegan buttermilk, melted vegan butter, and vanilla extract. Beat on medium speed for 1–2 minutes until just combined. Scrape down the sides and stir again to ensure everything is incorporated.
  • Slowly pour in the hot coffee and whisk gently until the batter is smooth. Batter will be thin.
  • Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) cake pans with parchment paper.
  • Divide the batter evenly among the pans. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cakes completely in the pans before removing.

Make the Strawberry Buttercream Frosting

  • In a large bowl, beat the softened vegan butter until creamy. Gradually add powdered sugar and beat until light and fluffy.
  • Mix in the vanilla extract and reserved ¼ cup strawberry filling.
  • If the frosting is too thick, add 1 tablespoon vegan milk and beat until smooth and spreadable.

Make the Chocolate Ganache

  • In a small saucepan, heat the coconut cream just until steaming. Remove from heat and add the chopped chocolate. Let sit for 1–2 minutes, then whisk until glossy and smooth. Let cool slightly before using.

Assemble the Cake

  • If the cake layers are domed, level them with a serrated knife.
  • Place one layer on a serving plate or cake stand. Spread a generous layer of strawberry filling over the top.
  • Add the second cake layer and repeat with more strawberry filling.
  • Top with the final cake layer. Frost the entire cake with the strawberry buttercream.
  • Drizzle the cooled ganache over the top, letting it drip slightly down the sides.
  • Decorate with whole fresh strawberries.
  • Let the cake set for at least 1 hour before slicing.

Notes

  • Room temperature : Store this chocolate strawberry cake at room temperature for a day—and only if it’s not hot in your kitchen.
  • Refrigerator : Loosely cover the cake with plastic wrap or transfer leftovers to an airtight container. It will keep in the refrigerator for 3 to 4 days. (If you’re making this ahead for a party, I don’t recommend storing it for more than a day or two for maximum freshness.)
  • Freezer : It’s best to freeze the layers and filling separately if you’re freezing for advance prep. But if you’re freezing leftovers wrap the slices individually in plastic wrap, then place the slices in a freezer bag or airtight container. They’ll keep for up to 3 months; thaw in the refrigerator before serving.