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Instant Pot Homemade Strawberry Cake Recipe

Birthday Strawberry Cake heaven with this Instant Pot Homemade Strawberry Cake. Trust me when I say, you can’t just stop at one strawberry cake slice!
Prep Time6 minutes
Cook Time18 minutes
Total Time24 minutes
Course: Dessert
Cuisine: Instant Pot
Servings: 8 Slices
Calories: 825kcal

Ingredients

Strawberry Sponge:

Vanilla Frosting:

Instructions

  • Make the strawberry sponge. Using a hand mixer, cream the butter and sugar until light and fluffy. Beat the eggs one at a time until they have been added and well mixed. Fold in the flour a little at a time until all the flour has been added.
  • Grease the spring form pans with a little flour. Add the cake batter into 3 shallow spring form pans. Add 250ml of water to the bottom of your Instant Pot and stack the spring form pans on top of each other. Set to sealing and cook for 28 minutes and the steam setting.
  • When the Instant Pot Beeps use QPR to quickly release pressure, remove them from the Instant Pot and remove them from a spring form pan onto a cooling rack.
  • Make the frosting. Using your hand mixer, mix together the sugar and the soft cheese until light and fluffy. Add in the eggs (a bit at a time) and carry on the mixing process. Mix in the rest of the ingredients and place in the freezer for 30 minutes.
  • Finish the cake. Add a layer of strawberry jam between the 3 layers of the cake so that you have 2 strawberry jam layers. Stick them together. Pour over them the vanilla frosting make sure you use a spatula in order to level out any lumps.
  • Decorate with fresh strawberries, fridge for an hour and then serve.

Notes

When doing the cake, it is important that you wait to make sure that it is a) cool and that b) that the vanilla frosting is no longer too soft and is just right for covering the cake with. If your vanilla frosting is too soft, then add a little extra soft cheese.
We own both an Instant Pot 6L and an 8L. Both is fine for making this cake in, in one go. If you have a small one, then do it in batches. Another delicious option is to mix the jam with butter cream but it is also good just as it is. When you stack them in the Instant Pot you have to be careful so that none of them tip over.
I have stacked them in the Instant Pot many times but the first time it is always nerve racking. Compared to cooking in the oven when 2 pans take 45 minutes and 3 takes an hour you are halving your cooking time in the Instant Pot.

Nutrition

Calories: 825kcal | Carbohydrates: 84g | Protein: 12g | Fat: 49g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 464mg | Potassium: 193mg | Fiber: 1g | Sugar: 64g | Vitamin A: 1783IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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