Vanilla Cake With Strawberry Frosting is a beloved dessert combining a soft, moist cake and a sweet, fresh fruit-flavored frosting.
The rich vanilla flavor melts in the mouth while the strawberry frosting adds a refreshing, fruity sweetness that makes every bite enjoyable.
Many people enjoy preparing this cake at home, often gathering in the kitchen to watch the process unfold and share the joy of baking together.
The inspiration to make this Vanilla Cake With Strawberry Frosting often comes from craving something special and homemade. Now, the preparation will be explained step by step to create this delicious treat.
Why My Recipe Works
Your Vanilla Cake With Strawberry Frosting works because it combines ingredients that create a balanced texture and flavor. The butter and oil blend keeps the cake moist and tender, while egg whites add lightness without heaviness.
Using both flour and cornstarch results in a soft, delicate crumb. Baking powder helps the cake rise evenly, giving it a fluffy structure.
The strawberry frosting uses fresh fruit to bring natural sweetness and a subtle tang, while the butter and powdered sugar create a creamy, smooth finish. These elements come together to make a cake that tastes fresh, light, and satisfying.
How To Preparation Vanilla Cake With Strawberry Frosting?
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter
- 2 x 8-inch round cake pans
- Cooling rack
- Knife
- Saucepan (for strawberries)
- Whisk
- Cake turntable or frosting spatula
Ingredients
For the Vanilla Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large egg whites, at room temperature
- ¼ cup canola oil (or vegetable oil)
- 1 tbsp vanilla extract (or vanilla bean paste)
- ¾ cup whole milk, at room temperature
- 2 ½ cups all-purpose flour
- ¼ cup cornstarch
- 2 tsp baking powder
- 1 tsp salt (reduce to ½ tsp if using salted butter)
For the Strawberry Whipped Yogurt Frosting:
- 1 ½ cups fresh strawberries, chopped
- 1 cup unsalted butter, softened to room temperature
- 4–5 cups powdered sugar, sifted
- ¼ tsp vanilla extract
- ¼ tsp salt
- 1 tbsp whipping cream (optional, as needed for consistency)
Instructions
1. Prep Your Pans & Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. Set aside.
2. Cream the Butter & Sugar:
In a large mixing bowl, beat the softened butter with the sugar using an electric mixer on medium-high speed until light, fluffy, and pale in color about 3–4 minutes.
3. Add Wet Ingredients:
Add in the egg whites one at a time, mixing well after each addition. Pour in the canola oil and vanilla extract, and mix until fully incorporated. The mixture should be smooth and creamy.
4. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed just until combined. Don’t over mix.
5. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Strawberry Frosting:
In a small saucepan over medium heat, cook the chopped strawberries for 10–12 minutes, stirring occasionally, until they break down and form a thick sauce. Allow this to cool completely before using.
7. Make the Frosting:
In a mixing bowl, beat the softened butter until fluffy. Add the cooled strawberry puree and mix well. Gradually beat in the sifted powdered sugar, 1 cup at a time, until you reach your desired consistency. Add the vanilla extract, salt, and whipping cream if needed to loosen the texture. Beat for 2–3 more minutes until smooth and creamy.
8. Assemble and Frost:
Place one cooled cake layer on your serving plate or cake stand. Spread a generous amount of strawberry frosting over the top. Place the second cake layer on top and frost the top and sides. Decorate with fresh strawberries if desired. Chill the cake for 30 minutes before serving for cleaner slices.
Special Note
Make sure ingredients like eggs, butter, and milk are at room temperature for best results. The strawberry filling can be made in advance and stored in the fridge. If using frozen strawberries, thaw and drain excess liquid first.
Nutrition Facts Of Vanilla Cake With Strawberry Frosting
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Fat | 25g |
| Carbohydrates | 45g |
| Protein | 6g |
| Sugar | 29g |
| Fiber | 1g |
| Sodium | 180mg |
Why This Recipe Is A Must-Try?
This Vanilla Cake With Strawberry Frosting is a must-try because it brings together simple ingredients to create a dessert that feels both classic and special.
The vanilla cake is light and moist, providing a perfect base for the strawberry frosting, which adds fresh, natural sweetness.
The frosting’s balance of creamy butter and real strawberries offers a burst of flavor that feels homemade and satisfying.
The process is enjoyable, allowing anyone to bake a cake that looks impressive but remains approachable. The result is a delicious, crowd-pleasing dessert that brings joy with every bite.
Serving Suggestions For Vanilla Cake With Strawberry Frosting
Try serving Vanilla Cake With Strawberry Frosting a side of mixed berries like blueberries and raspberries for added freshness. A drizzle of honey or a light glaze made from lemon juice can brighten the flavors.
For texture, sprinkle shredded coconut or finely chopped nuts on the frosting. A small glass of sparkling water with a splash of strawberry juice makes a refreshing drink pairing.
Adding edible flowers on top creates an elegant look. You can also warm a few strawberries in a pan with a touch of sugar to spoon over the cake for a warm, sweet contrast.
Health Benefits This Recipe
Vanilla cake with strawberry frosting contains several beneficial nutrients. Fresh strawberries are rich in vitamin C and antioxidants, which support the immune system and reduce inflammation.
Egg whites provide lean protein important for muscle repair and overall health. Whole milk adds calcium and vitamin D, essential for strong bones. Butter and canola oil supply healthy fats needed for nutrient absorption.
Although this dessert is high in sugars and fats, enjoying it occasionally can satisfy cravings while providing some nutritional value from the fruit and dairy components. Moderation remains key for overall health.
Expert Baking Tips
1. Butter, eggs, and milk should be at room temperature before mixing. This helps them blend smoothly and evenly, creating a uniform batter. Cold ingredients can cause the batter to curdle or not rise properly, affecting texture and crumb.
2. Sifting flour, cornstarch, baking powder, and salt breaks up clumps and aerates the mixture. This step ensures even distribution of leavening agents, which helps the cake rise evenly and results in a lighter, fluffier texture.
3. Once the dry ingredients are added, mix gently and only until combined. Over mixing develops gluten in the flour, which makes the cake dense and tough instead of soft and tender. A light hand keeps the crumb delicate.
4. Baking is a science, so accurate measurements matter. Use a kitchen scale when possible, or spoon and level your flour instead of scooping. Too much flour or sugar can alter texture and sweetness, while too little affects structure.
5. Applying frosting on a warm cake will cause it to melt and slide off, ruining the appearance and texture. Cooling on a wire rack for at least an hour ensures the cake sets properly and holds the frosting well.
6. Fresh strawberries provide natural sweetness, vibrant color, and a bright, fruity flavor that enhances the frosting. Using frozen or under ripe berries can result in a dull taste and watery consistency, affecting the overall quality of the frosting.
How To Store Leftovers
Leftover Vanilla Cake With Strawberry Frosting should be stored carefully to keep it fresh. First, make sure the cake has completely cooled before storing.
Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Because the frosting contains fresh strawberries, refrigerate the cake to avoid spoilage.
When ready to eat, take the cake out of the fridge and let it sit at room temperature for about 20 to 30 minutes. This helps soften the frosting and brings out the best flavor. Consume within 3 to 4 days for optimal freshness.
Conclusion
My easy and delicious ideas for making this vanilla cake with strawberry frosting made the process enjoyable and rewarding.
I loved how simple steps led to a moist, flavorful cake topped with fresh, creamy frosting that tasted incredible. Baking this Vanilla Cake With Strawberry Frosting brought a sense of accomplishment and joy, and the results were truly satisfying.
I hope you decide to try making this Vanilla Cake With Strawberry Frosting soon. When you do, I’d love to hear how delicious it turned out and how much you enjoyed the experience of creating such a lovely dessert at home.
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Cherry Vanilla Cake – A Deliciously Fruity
Easy Make French Vanilla Cake Mix Recipe
Vanilla Cake With Strawberry Frosting
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter
- 2 x 8-inch round cake pans
- Cooling rack
- knife
- Saucepan (for strawberries)
- Whisk
- Cake turntable or frosting spatula
Ingredients
For the Vanilla Cake:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large egg whites at room temperature
- ¼ cup canola oil or vegetable oil
- 1 tbsp vanilla extract or vanilla bean paste
- ¾ cup whole milk at room temperature
- 2 ½ cups all-purpose flour
- ¼ cup cornstarch
- 2 tsp baking powder
- 1 tsp salt reduce to ½ tsp if using salted butter
For the Strawberry Whipped Yogurt Frosting:
- 1 ½ cups fresh strawberries chopped
- 1 cup unsalted butter softened to room temperature
- 4 –5 cups powdered sugar sifted
- ¼ tsp vanilla extract
- ¼ tsp salt
- 1 tbsp whipping cream optional, as needed for consistency
Instructions
Prep Your Pans & Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. Set aside.
Cream the Butter & Sugar:
- In a large mixing bowl, beat the softened butter with the sugar using an electric mixer on medium-high speed until light, fluffy, and pale in color about 3–4 minutes.
Add Wet Ingredients:
- Add in the egg whites one at a time, mixing well after each addition. Pour in the canola oil and vanilla extract, and mix until fully incorporated. The mixture should be smooth and creamy.
Combine Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed just until combined. Don’t over mix.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Strawberry Frosting:
- In a small saucepan over medium heat, cook the chopped strawberries for 10–12 minutes, stirring occasionally, until they break down and form a thick sauce. Allow this to cool completely before using.
Make the Frosting:
- In a mixing bowl, beat the softened butter until fluffy. Add the cooled strawberry puree and mix well. Gradually beat in the sifted powdered sugar, 1 cup at a time, until you reach your desired consistency. Add the vanilla extract, salt, and whipping cream if needed to loosen the texture. Beat for 2–3 more minutes until smooth and creamy.
Assemble and Frost:
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous amount of strawberry frosting over the top. Place the second cake layer on top and frost the top and sides. Decorate with fresh strawberries if desired. Chill the cake for 30 minutes before serving for cleaner slices.