Vanilla Cake with Strawberry Filling is a soft, buttery cake layered with sweet, homemade strawberry filling and topped with smooth vanilla buttercream.
I made this Vanilla Cake with Strawberry Filling because I was inspired by a baking show where a similar version was created, and the combination caught my attention.
I’ve made this Vanilla Cake with Strawberry Filling before, so I brought back that experience to recreate it again with more detail and care. The process reminded me of how satisfying baking can be.
Now I’ll show you exactly how I made it, step-by-step, so you can follow along and enjoy this Vanilla Cake with Strawberry Filling just like I did.
Vanilla Cake With Strawberry Filling
This recipe is a classic homemade Vanilla Cake filled with a fresh strawberry filling and finished with creamy vanilla buttercream frosting.
The cake layers are soft and moist, made with a mix of butter, oil, and egg whites for a light texture. The strawberry filling is made from scratch using fresh strawberries, sugar, and lemon juice for a bright, fruity contrast.
This Vanilla Cake with Strawberry Filling brings together simple ingredients for a rich, flavorful dessert that’s perfect for sharing.
Vanilla Cake with Strawberry Filling great for birthdays, gatherings, or any time you want to enjoy a slice of something homemade and satisfying.
How To Prepare Vanilla Cake With Strawberry Filling?
Preparation Time: 45 minutes
Cooking Time: 35 minutes
Total Time: About 1 hour 20 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Saucepan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cake pans (two 9-inch round)
- Cooling racks
- Sieve or strainer
- Offset spatula (for frosting)
Ingredients
Strawberry Filling:
- 2½ pounds fresh strawberries (hulled and roughly chopped)
- ½ cup granulated sugar
- 1 cup water
- ⅛ teaspoon kosher salt
- 3 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
Vanilla Cake:
- 2½ cups all-purpose flour
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1¼ cup sugar
- 1 cup unsalted butter (softened)
- 4 large egg whites (room temperature)
- ¾ cup whole milk (room temperature)
- ¼ cup canola oil (or vegetable oil)
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt (use ½ tsp if using salted butter)
Vanilla Buttercream Frosting:
- 1 cup unsalted butter (cubed, room temperature)
- 3–4 cups powdered sugar (adjust to taste/consistency)
- 1–3 tablespoons milk or heavy cream (plus more if needed)
- 2 teaspoons vanilla extract
How To Make Vanilla Cake with Strawberry Filling
Let’s walk through making this Vanilla Cake with Strawberry Filling together, step by step. I’ve explained each part in a simple way to make it easy for you to follow.
I’ll mention the kitchen tools I use some can make baking smoother but aren’t required. Even if you don’t have all the tools, don’t stress. Using what you have, you can still create a tasty and lovely cake with fresh strawberry filling.
1. Prepare the strawberry filling first. In a medium saucepan, combine strawberries, sugar, water, and salt. Stir over medium heat until strawberries start to break down and the mixture is bubbling—about 10–12 minutes.
2. Thicken the filling. In a small bowl, dissolve the cornstarch in lemon juice, then stir this slurry into the hot strawberry mixture. Continue cooking while stirring constantly until thickened, about 2–3 minutes. Remove from heat and let it cool completely. If desired, press through a sieve to remove seeds for a smoother filling.
3. Preheat the oven. Set your oven to 350°F (175°C). Grease and flour two round cake pans or line them with parchment paper.
4. Cream the butter and sugar. In a large mixing bowl, beat the softened butter with the sugar until light and fluffy, about 2–3 minutes.
5. Add egg whites and oil. Gradually add egg whites, one at a time, beating well after each addition. Mix in the canola oil and vanilla extract. Combine dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
6. Add dry and wet alternately. Add the dry ingredients to the butter mixture in three parts, alternating with milk. Begin and end with the dry ingredients, mixing just until combined do not over mix.
7. Divide and bake. Pour the batter evenly into the prepared pans. Smooth the tops and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
8. Make the vanilla buttercream. In a clean bowl, beat the butter until creamy. Gradually add powdered sugar, followed by vanilla and milk or cream. Continue beating until fluffy. Adjust consistency with more sugar or cream as needed.
9. Assemble the cake. Level cake layers if necessary. Spread a generous layer of cooled strawberry filling over the first cake layer. Top with the second cake layer, then frost the top and sides with vanilla buttercream. Decorate as desired. Chill slightly to set if needed.
Nutrition Facts Of Vanilla Cake With Strawberry Filling
| Nutrition | Amount |
|---|---|
| Calories | 470 |
| Fat | 24g |
| Saturated Fat | 12g |
| Carbohydrates | 60g |
| Sugar | 45g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 180mg |
Note:
Let the strawberry filling cool completely before assembling the cake to avoid melting the frosting. For extra flavor, consider brushing the cake layers with a little strawberry syrup or juice before layering.
Why We Love This Recipe
We love this Vanilla Cake with Strawberry Filling because it brings together the comfort of a soft vanilla cake with the fresh, bright flavor of real strawberries.
The homemade strawberry filling adds just the right amount of sweetness and texture, while the vanilla buttercream ties everything together with a smooth, creamy finish.
It’s a satisfying dessert that feels special but isn’t complicated to make. The flavors are balanced, the texture is tender, and each bite is full of something you made from scratch.
It’s a Vanilla Cake with Strawberry Filling that’s easy to come back to, again and again.
Why This Recipe Works
➤ Balanced Texture: The combination of egg whites, milk, and oil gives the cake a tender crumb that’s moist yet light—perfect for holding up to the filling and frosting without being dense.
➤ Fresh Strawberry Filling: Using real strawberries, lemon juice, and cornstarch creates a naturally flavorful, vibrant filling that’s not overly sweet and thickens beautifully without artificial thickeners.
➤ Vanilla Buttercream: Softened butter whipped with powdered sugar and vanilla creates a smooth, spreadable frosting that complements both the cake and the filling without overpowering them.
➤ Make-Ahead Friendly: Each component can be made in advance for easier assembly and better flavor development.
How To Decorate And Serve
Once your cake is assembled with the strawberry filling and vanilla buttercream frosting, smooth the frosting evenly around the sides and top using an offset spatula for a clean finish.
For a simple yet elegant look, pipe rosettes or borders around the edges using a piping bag fitted with a star tip. Top the cake with fresh whole or sliced strawberries to echo the filling’s flavor and add a pop of color.
You can also sprinkle a little powdered sugar or add edible flowers for extra charm. Serve the Vanilla Cake with Strawberry Filling chilled or at room temperature, slicing with a sharp knife cleaned between cuts for neat slices.
Vanilla Cake with Strawberry Filling pairs beautifully with a cup of tea, coffee, or a glass of chilled sparkling wine.
Recipe Tips And Techniques
● Make sure all your ingredients like butter, eggs, and milk are at room temperature before starting. This helps them combine better and creates a smoother batter.
● When measuring flour, avoid packing it down. Instead, gently spoon the flour into your measuring cup and level it with a knife for accurate measurement and a lighter cake.
● Beat the butter and sugar together for several minutes until the mixture becomes pale and fluffy. This step is crucial for a tender, airy cake.
● When adding the dry ingredients to the wet, mix gently and just enough to combine. Over mixing can make the cake dense and tough.
● Let the strawberry filling cool completely before spreading it on the cake. If it’s warm, it can melt the frosting and make the layers slide.
● Always use fresh, ripe strawberries for the filling. They give the best natural sweetness and vibrant flavor, which really makes the cake special.
● After frosting the cake, place it in the refrigerator for about 20-30 minutes. This helps the frosting set firmly, making it easier to slice and serve without losing shape.
Additions And Substitutions
◆ Flour: You can substitute up to ½ cup of all-purpose flour with cake flour for an even lighter, softer crumb.
◆ Butter: If you prefer, swap unsalted butter with salted butter but reduce added salt to ½ teaspoon to avoid oversalting.
◆ Milk: Use buttermilk instead of whole milk for a tangier flavor and tender texture; reduce baking powder slightly to 1½ teaspoons.
◆ Oil: Substitute canola or vegetable oil with melted coconut oil for a subtle tropical note.
◆ Sweetener: For a deeper flavor, replace granulated sugar with superfine sugar or organic cane sugar.
◆ Strawberry Filling: Mix in other fresh berries like raspberries or blueberries for a mixed berry filling.
◆ Vanilla: Use almond extract instead of vanilla for a different aroma and taste.
◆ Buttercream: For a lighter frosting, swap half the butter for cream cheese or mascarpone.
Storage & Make Ahead
This Vanilla Cake with Strawberry Filling can be made ahead and stored in the refrigerator for up to 3-4 days. Keep it covered tightly with plastic wrap or in an airtight container to maintain freshness.
If you want to prepare the cake layers in advance, you can bake and freeze them for up to one month wrap them well in plastic and foil. Thaw layers in the fridge before assembling and frosting.
The strawberry filling can also be made ahead and refrigerated separately until ready to use. For best results, bring the assembled cake to room temperature before serving.
Frequently Asked Questions
Can I use whole eggs instead of just egg whites in the cake?
Yes, using whole eggs will add more richness and a slightly denser texture, but the cake will still taste delicious. Just keep in mind the lightness might change a bit.
How can I prevent the strawberry filling from making the cake soggy?
It’s important to let the strawberry filling cool completely and thicken before spreading it on the cake layers. This helps keep the filling stable and prevents it from soaking into the cake too much.
Can I substitute strawberries with other fruits for the filling?
Definitely! You can use raspberries, blueberries, or a mix of berries for a different flavor profile. Just adjust the cooking time to ensure the filling thickens properly.
What’s the best way to store leftover cake to keep it fresh?
Store the cake in an airtight container or cover it tightly with plastic wrap, then refrigerate. This will keep the cake moist and fresh for up to 3-4 days.
Is it possible to double this recipe for a bigger cake?
Yes, you can easily double the ingredients and bake in larger pans or multiple pans. Just watch the baking time closely, as bigger cakes might need extra time to bake through evenly.
Conclusion
This Vanilla Cake with Strawberry Filling turned out easy to make and truly delicious. I enjoyed every step, from preparing the sweet strawberry filling to layering and frosting the soft vanilla cake.
It brought back good memories and reminded me how fun baking can be. I hope you understand my simple and tasty Vanilla Cake with Strawberry Filling creation.
I really enjoyed making it and sharing it. I hope you try Vanilla Cake with Strawberry Filling soon and enjoy it just as much as I did.
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Vanilla Cake With Strawberry Filling
Equipment
- Saucepan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cake pans (two 9-inch round)
- Cooling racks
- Sieve or strainer
- Offset spatula (for frosting)
Ingredients
Strawberry Filling:
- 2½ pounds fresh strawberries hulled and roughly chopped
- ½ cup granulated sugar
- 1 cup water
- ⅛ teaspoon kosher salt
- 3 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
Vanilla Cake:
- 2½ cups all-purpose flour
- 1 tablespoon vanilla extract or vanilla bean paste
- 1¼ cup sugar
- 1 cup unsalted butter softened
- 4 large egg whites room temperature
- ¾ cup whole milk room temperature
- ¼ cup canola oil or vegetable oil
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt use ½ tsp if using salted butter
Vanilla Buttercream Frosting:
- 1 cup unsalted butter cubed, room temperature
- 3 –4 cups powdered sugar adjust to taste/consistency
- 1 –3 tablespoons milk or heavy cream plus more if needed
- 2 teaspoons vanilla extract
Instructions
- Prepare the strawberry filling first. In a medium saucepan, combine strawberries, sugar, water, and salt. Stir over medium heat until strawberries start to break down and the mixture is bubbling—about 10–12 minutes.
- Thicken the filling. In a small bowl, dissolve the cornstarch in lemon juice, then stir this slurry into the hot strawberry mixture. Continue cooking while stirring constantly until thickened, about 2–3 minutes. Remove from heat and let it cool completely. If desired, press through a sieve to remove seeds for a smoother filling.
- Preheat the oven. Set your oven to 350°F (175°C). Grease and flour two round cake pans or line them with parchment paper.
- Cream the butter and sugar. In a large mixing bowl, beat the softened butter with the sugar until light and fluffy, about 2–3 minutes.
- Add egg whites and oil. Gradually add egg whites, one at a time, beating well after each addition. Mix in the canola oil and vanilla extract. Combine dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add dry and wet alternately. Add the dry ingredients to the butter mixture in three parts, alternating with milk. Begin and end with the dry ingredients, mixing just until combined do not over mix.
- Divide and bake. Pour the batter evenly into the prepared pans. Smooth the tops and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the vanilla buttercream. In a clean bowl, beat the butter until creamy. Gradually add powdered sugar, followed by vanilla and milk or cream. Continue beating until fluffy. Adjust consistency with more sugar or cream as needed.
- Assemble the cake. Level cake layers if necessary. Spread a generous layer of cooled strawberry filling over the first cake layer. Top with the second cake layer, then frost the top and sides with vanilla buttercream. Decorate as desired. Chill slightly to set if needed.
Notes
Nutrition Facts Of Vanilla Cake With Strawberry Filling
| Nutrition | Amount |
|---|---|
| Calories | 470 |
| Fat | 24g |
| Saturated Fat | 12g |
| Carbohydrates | 60g |
| Sugar | 45g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 180mg |