The Ultimate Fresh Strawberry Cake with Homemade Filling & Creamy Buttercream
Indulge in the vibrant flavors of summer with this incredibly moist and fluffy strawberry cake, featuring a luscious homemade strawberry filling and velvety strawberry buttercream. Every bite bursts with authentic berry goodness, from the tender cake layers to the rich, fruity frosting. This impressive yet surprisingly easy dessert is a showstopper, ideal for spring gatherings, summer celebrations, or any occasion that calls for a truly spectacular berry-infused treat.
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About This Fresh Strawberry Cake with Filling
This strawberry cake is a celebration of fresh, juicy berries, combining a wonderfully fluffy crumb with an abundance of natural fruit flavor. It’s what happens when you pour a lot of love and quality ingredients into an epic dessert designed for your most cherished spring and summer gatherings. If you’ve been searching for a cake that genuinely tastes like real strawberries—far removed from any artificial pink mystery flavor—then your quest ends here. The soft, tender cake layers are infused with authentic berry essence, creating a foundation that perfectly complements the star of the show: a homemade strawberry filling. This filling is sweet and jammy, yet boasts just enough tartness from fresh lemon juice to beautifully balance the rich, creamy fresh strawberry buttercream. Think of it as strawberry shortcake’s sophisticated cousin, dressed to impress at any dessert table.
Whether you’re whipping it up for an elegant spring brunch (like a special Mother’s Day celebration!), a lively birthday bash, or simply because you have a bounty of ripe strawberries nearing their peak, this cake is surprisingly simple to master. You’ll feel like a seasoned baking rockstar without the stress of endless bowls or overly complicated steps. The process is straightforward: bake the layers, create the filling, whip up the frosting, assemble, and try your best not to devour it all before your guests arrive. Or, you know, go ahead and enjoy a slice (or two!) – we won’t tell.
Key Ingredients for a Perfect Strawberry Cake
Crafting a truly memorable strawberry cake begins with high-quality ingredients. Here’s what you’ll need to create this delightful dessert:
- Fresh Strawberries: The star of this cake! Using ripe, fresh strawberries is paramount for achieving that authentic, vibrant berry flavor in every component. You’ll incorporate them into the sweet and tangy filling, infuse their essence into the cake batter, and create a luscious puree for the buttercream frosting. While frozen strawberries can be used in a pinch, fresh ones deliver superior taste and texture.
- Sugar: You’ll need both granulated sugar for the filling and cake layers, providing essential sweetness and contributing to the cake’s tender crumb. For the frosting, confectioners’ (powdered) sugar is used to create a smooth, light, and airy buttercream.
- Lemon Juice: A splash of fresh lemon juice is crucial for the filling. Its bright acidity cuts through the sweetness of the strawberries, creating a perfectly balanced flavor profile that elevates the entire cake.
- Cornstarch: This versatile ingredient serves a dual purpose. In the filling, it acts as a thickening agent, ensuring a perfectly spoonable consistency. In the cake batter, it contributes to a delicate, tender texture.
- Water: Used to create a cornstarch slurry, which is essential for smoothly incorporating the thickener into the strawberry filling without lumps.
- All-Purpose Flour: The structural backbone of your cake. Simple all-purpose flour provides the right balance for a light and fluffy crumb.
- Baking Powder: Our sole leavening agent, responsible for giving the cake layers their beautiful rise and airy texture. Ensure it’s fresh for optimal results.
- Salt: Don’t skip the salt! A touch of fine kosher salt enhances all the other flavors, bringing balance and depth to both the cake and frosting.
- Whole Milk: For the richest, most tender cake, whole milk is highly recommended. Its fat content contributes to a moist crumb. Skim milk or non-dairy alternatives may alter the cake’s texture and are not suggested for this recipe.
- Unsalted Butter: Used generously in both the cake and the buttercream. Using unsalted butter allows you to control the overall saltiness of your bake. Ensure it’s at room temperature for both components for optimal creaming and emulsification.
- Vegetable Oil: Combining unflavored vegetable oil with butter in the cake batter ensures an incredibly moist and tender crumb that stays fresh longer, as oil contributes moisture in a way butter alone cannot.
- Large Egg Whites: Six large egg whites are used in the cake batter to create a wonderfully light and airy texture. Their leavening power, when whipped, helps lift the cake. Make sure they are at room temperature to incorporate easily.
- Strawberry Extract: This extract provides a delightful boost of strawberry flavor to the cake layers, ensuring the berry essence shines through, and often imparts a lovely subtle pink hue.
- Vanilla Extract: A baking staple, pure vanilla extract adds warmth and depth to both the cake and frosting. For the best flavor, consider using homemade vanilla extract or a high-quality brand like Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.
- White Vinegar: A small amount of white vinegar in the cake batter works in conjunction with the baking powder, activating it to create a lighter crumb. It also subtly balances the sweetness of the cake.
Essential Equipment for This Recipe
Having the right tools on hand will make the baking process smooth and enjoyable. Here’s a quick rundown of the essential equipment you’ll need:
- Saucepan and Wooden Spoon: Crucial for making the homemade strawberry filling. A sturdy saucepan will ensure even cooking, and a wooden spoon is perfect for stirring.
- Airtight Container: Essential for chilling the strawberry filling to achieve the perfect set consistency before assembly.
- 8-inch Cake Tins: You’ll need two 8-inch round cake pans for baking your cake layers. Ensure they are properly greased and floured.
- Electric Hand Mixer or Stand Mixer: For combining the cake batter ingredients efficiently and achieving that light, fluffy texture. While a hand mixer works, a stand mixer fitted with a whisk attachment is particularly convenient for the buttercream, allowing you to multitask.
- Silicone Spatula: Indispensable for gently folding ingredients, scraping down bowls, and ensuring no delicious batter or frosting goes to waste.
- Piping Bag and Large Tip (Optional): For precise frosting application and creating a neat “dam” for the filling, though spreading with an offset spatula also works well.
Step-by-Step: How to Make This Strawberry Cake with Strawberry Filling
Creating this beautiful strawberry cake is a rewarding process. Follow these detailed steps to ensure a flawless and delicious result:
Make the Strawberry Filling
The homemade strawberry filling is a key element of this cake, infusing intense berry flavor. Begin by preparing your fresh strawberries: hull them, then finely chop them by hand. Alternatively, you can pulse them gently in a food processor, taking care not to over-process them into a watery puree—you want small, distinct pieces of fruit for texture. Combine the chopped strawberries, granulated sugar, and fresh lemon juice in a medium saucepan. Place the saucepan over medium-low heat and cook, stirring frequently, until the mixture starts to gently simmer. Reduce the heat to low and continue to simmer for about 6 to 8 minutes, allowing the berries to soften and the mixture to reduce slightly, intensifying their flavor.
While the berries are simmering, prepare your cornstarch slurry. In a small separate bowl, whisk together the cornstarch and water until thoroughly combined and smooth, ensuring no lumps remain. Once the strawberry mixture has reduced, stir the cornstarch slurry into the pan. Continue to simmer for another 2 to 3 minutes, stirring constantly, until the filling visibly thickens. It should be thick enough to coat the back of a spoon and appear glossy. Remember, it will continue to thicken significantly as it cools. Remove the saucepan from the heat, cover it, and allow the filling to cool completely at room temperature. Once cooled, transfer the filling to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 12 hours. This chilling period is crucial for the filling to fully set and for its flavors to meld. If chilled for longer than 24 hours, give it a good stir before using.
Bake the Fluffy Strawberry Cake Layers
Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by generously greasing them with cooking spray or butter, then lightly flouring them to prevent sticking. In a medium bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, and salt. Sifting them together ensures a light, even texture and removes any lumps. Set this mixture aside. In a separate small bowl, combine 3/4 cup of your prepared strawberry filling with the whole milk, whisking until thoroughly blended. This strawberry milk mixture will infuse the cake with subtle berry flavor.
In a large mixing bowl, using either an electric hand mixer or a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter, vegetable oil, and granulated sugar. Beat on medium speed for about 3 minutes until the mixture is light, fluffy, and pale in color. Incorporate the large egg whites in three separate additions, beating well after each addition until fully combined. Next, add half of your strawberry milk mixture, along with the strawberry extract, vanilla extract, and white vinegar. Beat until just combined. Gently fold in half of the dry ingredients using a spatula until almost incorporated. Then, add the remaining strawberry milk mixture, folding gently until just combined. Finally, fold in the rest of the dry ingredients. Remember to fold gently after each addition, being careful not to overmix, which can lead to a tough cake.
Evenly divide the luscious batter between your two prepared cake pans. Bake for approximately 35 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. Once baked, allow the cakes to cool in their pans for 10 to 15 minutes. This helps them firm up slightly before you attempt to remove them. After this initial cooling, carefully invert the cakes onto a wire rack to cool completely. Cooling completely is crucial before frosting to prevent the buttercream from melting.
Prepare the Creamy Strawberry Buttercream
For the exquisite strawberry buttercream, begin by pureeing your fresh, ripe strawberries until completely smooth. You can use a food processor or blender for this; ensure there are no chunks left. Set the vibrant strawberry puree aside. In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat the room-temperature unsalted butter until it is wonderfully smooth and creamy, which usually takes about 3 minutes. Gradually add the confectioners’ sugar, starting on low speed to avoid a cloud of sugar dust, until it is just incorporated. Finally, add the prepared strawberry puree and vanilla extract. Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the buttercream is light, incredibly fluffy, and beautifully airy. This incorporates enough air to give it that irresistible texture.
Assemble Your Masterpiece
With all your components ready and cooled, it’s time to assemble your gorgeous strawberry cake. Place one cooled cake layer onto your desired serving plate or cake stand. To prevent the delicious strawberry filling from oozing out, create a frosting barrier: using a piping bag with a large round tip (or simply spreading with an offset spatula), pipe or spread a ring of strawberry buttercream around the very edge of the cake layer, about 1/2-inch to 1-inch thick. This creates a “dam” to hold the filling securely. Carefully spoon the remaining strawberry filling into the center of this buttercream ring, spreading it into an even layer.
Gently place the second cake layer on top, aligning it carefully. Now, use the remaining strawberry buttercream to frost the entire outside of the cake, spreading it evenly over the top and sides. For decoration, unleash your creativity! A simple yet elegant approach is to adorn the top with fresh whole or sliced strawberries. For added visual interest and texture, sprinkle some freeze-dried strawberries as well. Slice the cake with a sharp, warm knife and serve immediately to enjoy this berry-packed delight!
Pro Tips for Baking Your Strawberry Cake
Achieving a perfect strawberry cake is easy with a few insider tricks:
- Embrace Real Strawberries: This cake’s exceptional flavor truly shines when you use fresh, ripe, in-season strawberries. Their natural sweetness and vibrant acidity cannot be replicated by artificial flavorings. While the FAQ section covers using frozen berries, fresh produce always yields the best and most authentic taste for an unparalleled experience.
- Chill the Cake Before Frosting: This is a game-changer for cake decorating! Once you’ve layered the cake with its filling and placed the top layer, pop the entire cake into the refrigerator for at least 30 minutes (or even longer, up to an hour). This chilling period allows the cake layers and filling to firm up considerably, making it much easier to apply the final coat of frosting without crumbs tearing into your smooth buttercream. It results in cleaner, more professional-looking sides.
- Don’t Forget the Decorations! The presentation is part of the indulgence! Fresh strawberries, either sliced or whole, are a classic and beautiful choice for garnishing. For added texture and visual appeal, consider sprinkling freeze-dried strawberries, which provide a lovely crunch and concentrated berry flavor. You can also get creative with a few sprigs of fresh mint, a drizzle of white chocolate, or even edible flowers for a truly stunning finish. Have fun with it, but remember, sometimes the simplest decorations are the most elegant.
Craving more strawberry dessert recipes? Explore these favorites: Strawberry Coulis | Chocolate Covered Strawberry Brownies | Strawberry Cheesecake Ice Cream | Strawberry Cheesecake Mousse
How to Add Filling to the Middle of a Cake?
To neatly add the strawberry filling to the middle of your cake and prevent it from seeping out the sides, the best method is to create a “buttercream dam” or “barrier.” Start by placing your first cooled cake layer on your serving plate or cake stand. Using a piping bag fitted with a large round tip (or an offset spatula), pipe or spread a consistent ring of buttercream around the very edge of the top of this bottom cake layer. This ring should be about 1/2-inch to 1-inch thick. Once your buttercream dam is in place, carefully spoon the strawberry filling into the center of this ring, spreading it evenly. The buttercream barrier will hold the filling securely in place when you add the second cake layer, ensuring a clean and stable cake.
Can I Use Frozen Strawberries for This Recipe?
Yes, you absolutely can use frozen strawberries for this recipe if fresh ones are not available or in season. However, there’s a crucial step to follow: you must thaw them completely before use. Once thawed, frozen strawberries release a significant amount of liquid, so it’s essential to drain any excess moisture. Simply place the thawed berries in a colander and let them sit for a while, or gently press them to encourage more liquid to release. This prevents your filling from becoming too watery and ensures the cake batter maintains the correct consistency.
Why Does My Buttercream Look Curdled?
If your buttercream appears curdled or chunky, it’s typically a sign that your ingredients, particularly the butter, are too cold. Buttercream is an emulsion, and temperature plays a vital role in its smooth consistency. To fix this, you have a couple of options: first, simply let the entire batch of buttercream sit at room temperature for another 15-30 minutes, then re-beat it until smooth. If that doesn’t fully resolve it, take a small portion (about 1/4 to 1/2 cup) of the curdled buttercream and melt it gently in a microwave-safe bowl for a few seconds until it’s just barely liquid (not hot!). Pour this melted portion back into the main bowl of buttercream and continue to beat on medium-high speed. The warmth from the melted butter will help bring the rest of the buttercream to the correct temperature, allowing the emulsion to come back together, resulting in a beautifully smooth and fluffy frosting.
Can I Use Store-Bought Frosting?
While this recipe features a delicious homemade strawberry buttercream that truly elevates the cake, you can certainly use store-bought frosting if you’re short on time or prefer a different flavor. It’s a convenient shortcut that won’t compromise the overall enjoyment of the cake. Both classic vanilla buttercream and rich chocolate frosting pair wonderfully with the fresh strawberry cake layers and filling. If using store-bought, consider whipping it for a minute or two in your mixer before applying to lighten its texture.
What if My Strawberry Filling is Too Runny?
If your strawberry filling isn’t thickening sufficiently in the saucepan, don’t despair! This is a common issue that can be easily remedied. The most likely reason is that it hasn’t cooked long enough for enough moisture to evaporate and for the cornstarch to fully activate. Continue to cook the mixture over low heat, stirring constantly, until it reaches the desired thickness—it should coat the back of a spoon. If it’s still too thin after a few more minutes of simmering, you can prepare another small cornstarch slurry (about 1/2 tablespoon cornstarch mixed with 1 tablespoon cold water) and stir it into the simmering filling. Cook for another 1-2 minutes until it thickens further. Remember, the filling will also thicken considerably as it cools in the refrigerator, so avoid over-thickening it on the stove.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
How to Store Strawberry Cake
Proper storage ensures your delicious strawberry cake remains fresh and enjoyable for as long as possible:
- Store: Any leftover slices or the entire assembled cake should be stored in an airtight container in the refrigerator. This helps maintain its moisture and prevents the buttercream from spoiling. When stored correctly, the cake will remain fresh for up to 5 days.
- Freeze: This cake freezes beautifully! You can either freeze the entire cake or individual slices. To freeze a whole cake, ensure it’s fully frosted and chilled, then wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Store in an airtight container or a freezer-safe bag for up to 1 month. For individual slices, wrap each slice securely in plastic wrap, then place them in a freezer-safe bag or container. They can also be frozen for up to one month.
- Thaw: To enjoy frozen cake, simply transfer the whole cake or individual slices from the freezer to the refrigerator. Allow them to thaw completely, which can take several hours for slices and overnight for a whole cake. Bring to room temperature before serving for the best flavor and texture.
More Irresistible Cake Recipes
If you loved this strawberry sensation, you’ll surely enjoy exploring more of our delightful cake creations:
- For the ultimate chocolate and peanut butter enthusiast, this Peanut Butter Cup Overload Cake is an absolute dream. The peanut butter buttercream alone is worth the bake!
- Experience a unique blend of flavors with our Lavender Lemon Curd Cake. It strikes the perfect balance between sweet, tart, and subtly floral, making it an elegant choice for spring and summer gatherings.
- If you adore the combination of strawberries and chocolate, our Chocolate Strawberry Cake is a proven reader favorite, offering rich chocolate layers paired with luscious strawberry buttercream.
- And for a creamy, tangy, and sweet dessert that’s perfect for any warm-weather party, look no further than this exquisite Lemon Blueberry Cheesecake.
Finally, if you create this incredible strawberry cake with strawberry filling recipe, please be sure to give it a star recipe rating on the recipe card below and/or leave a comment! Your feedback means the world to us, and we always take the time to respond to every single comment. We genuinely love hearing when you bring our recipes to life in your kitchens!
Feel free to drop any questions you might have in the comments section below, too!
Oh, and don’t forget to tag us on Instagram, Facebook, or Pinterest if you make the recipe! It’s truly our favorite thing to see your wonderful creations. It really means the world to us!
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Strawberry Cake with Strawberry Filling
Equipment
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Stand Mixer
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Silicone Spatula
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Mixing Bowls
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Saucepan
Ingredients
- 18 ounces fresh strawberries
- 1/2 cup granulated sugar
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp cornstarch
- 1 1/2 Tbsp water
- 2 1/3 cups all purpose flour
- 1/4 cup cornstarch
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup whole milk room temperature
- 3/4 cup strawberry filling
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups white granulated sugar
- 6 large egg whites room temperature
- 3 tsp strawberry extract
- 1 1/2 tsp vanilla extract
- 1 tsp white vinegar
- 1 1/2 cups unsalted butter
- 4 1/2 cups confectioners sugar
- 1/2 cup fresh ripe strawberries washed, stemmed, and hulled
- 1 1/2 tsp vanilla extract
Instructions
For the Filling
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Remove the tops of the strawberries. Finely chop* the strawberries by hand, or use a food processor. If using the appliance, pulse until finely chopped. Do not puree or pulse too much, or the strawberries will turn to mush. You may need to work in batches, depending on the size of your appliance.
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Add chopped strawberries, sugar, and lemon juice to a medium saucepan over medium-low heat. Cook, stirring constantly, until the mixture starts to simmer. Reduce heat to low and continue to simmer, stirring occasionally, until the strawberries have started to break apart and the mixture has reduced slightly. This will take about 6 to 8 minutes.
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While the mixture is simmering, whisk together cornstarch and water in a small bowl until combined. Set the slurry aside.
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Once the strawberry mixture has reduced slightly, add the cornstarch slurry, stirring to combine. Simmer for about 2 to 3 minutes, until the mixture thickens a bit. The filling should coat the back of a spoon or spatula. Make sure that you do not cook the filling too long as it will thicken as it cools.
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Remove from heat and cover. Set aside to cool completely in the pan.
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Once cooled, place the strawberry filling in a bowl. Cover with plastic wrap, letting the plastic touch the top of the mixture to help prevent a film from forming. Place in the refrigerator to cool for at least 12 hours (the longer the better) before using. Stir well before using if it has been refrigerated for more than 24 hours.
For the Cake
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Preheat the oven to 350˚F. Grease two 8-inch cake tins with cooking spray (or butter and flour).
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Sift together flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
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In a small bowl, Whisk together 3/4 cup strawberry filling and milk until combined. Set aside.
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In a large bowl, add butter, vegetable oil, and sugar. Beat with an electric hand mixer (you can also use a stand mixer fitted with a whisk attachment) on medium speed until creamy and light, about 3 minutes.
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Add the egg whites in 3 separate batches, beating in between each well until combined.
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Add in half of the strawberry milk mixture, strawberry extract, vanilla extract and white vinegar. Beat until combined.
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Add half of your dry ingredients to the wet mixture, folding with a spatula until just combined. Then add in the remaining strawberry milk mixture, folding until just combined. Finally, add remaining dry ingredients, folding until just combined.
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Divide the batter between the two prepared cake tins. Bake for 35 minutes, until a toothpick inserted in the center comes out clean.
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Cool the cakes in the tins for about 10 to 15 minutes, before turning them out onto a wire cooling rack to cool completely.
For the Frosting
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Add strawberries for the frosting to a food processor. Puree until smooth and set aside.
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Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy, about 3 minutes. Gradually confectioners sugar, beating until just combined.
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Add strawberry puree and vanilla. Beat until the buttercream is light and fluffy (approximately 3-5 minutes).
Assemble the Cake
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Place one cake layer on a serving plate or cake stand.
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You can either pipe or spread some of the frosting around the edge (about 1/2-inch to 1-inch thick) as a barrier for the filling. Add the remaining filling to the center, spreading in an even layer.
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Top with the other cake layer.
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Frost the outside of the cake.
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Decorate with fresh strawberries and freeze-dried strawberries, as desired.
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Serve immediately.
Nutrition