Vanilla and strawberry cake recipe blends soft, moist vanilla layers and fresh, flavorful strawberries to create a dessert that is both visually appealing and delicious.
Creating this vanilla and strawberry cake recipe and exploring new baking ideas is my true passion, allowing me to experiment and bring joy to those who taste it.
The main purpose of this recipe is to offer a sweet treat that delights friends, family, and loved ones. Historically, vanilla and strawberry desserts have been cherished for centuries for their balance of richness and freshness.
Now, the steps to make this vanilla and strawberry cake recipe are presented clearly, along with serving ideas, tips, health benefits, variations, preservation methods, and extra ways to enhance flavor.
Why You Will Choose Vanilla And Strawberry Cake Recipe?
Vanilla and strawberry cake recipe offers a delightful balance of flavors, combining soft, buttery cake layers with the natural sweetness and freshness of strawberries.
The strawberry filling adds a light, fruity contrast to the creamy vanilla buttercream, creating a dessert that feels both indulgent and refreshing.
This vanilla and strawberry cake recipe allows creativity in presentation, from simple slices to decorative layered cakes, and can be customized with extra fruit, extracts, or toppings.
Baking vanilla and strawberry cake recipe provides an enjoyable hands-on experience, perfect for exploring textures and flavors while creating a visually appealing dessert that is sure to impress family and guests.
How To Prepare Vanilla And Strawberry Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils You’ll Need
To make this vanilla and strawberry cake recipe, you’ll need the following kitchen utensils:
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Cake pans (two 8-inch round pans)
- Cooling rack
- Offset spatula or butter knife
- Parchment paper (optional)
- A knife for slicing strawberries
Ingredients
For the Vanilla Cake Layers
- 1 ½ cups granulated sugar
- 2 ½ cups all-purpose flour
- 1 tbsp light vegetable oil
- 3 large eggs, at room temperature
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 cup whole milk, at room temperature
- ¾ cup unsalted butter, softened
- 2 tsp vanilla extract
For the Strawberry Filling
- ¼ cup granulated sugar
- 6 oz fresh or frozen strawberries, chopped
- 1 ½ tbsp cornstarch
- ½ tbsp fresh lemon juice
- ¼ cup + 2 tbsp water
For the Vanilla Buttercream
- 4 cups powdered sugar, sifted
- 1 cup unsalted butter, softened
- 2–4 tbsp milk or heavy cream
- 2 tsp vanilla extract
How To Make Vanilla And Strawberry Cake Recipe
1. Prepare the Oven and Pans
Set your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or oil. Line the bottoms with parchment paper and lightly dust the sides with flour.
2. Cream Butter and Sugar
In a large mixing bowl, beat ¾ cup of softened butter together with 1½ cups of sugar using a hand or electric mixer. Mix until the mixture is pale and fluffy, about 3–4 minutes.
3. Add Eggs and Oil
Add the eggs one at a time, mixing well after each addition. Then stir in 1 tablespoon of vegetable oil and 2 teaspoons of vanilla extract.
4. Combine Dry Ingredients
In another bowl, whisk together 2½ cups of all-purpose flour, 2½ teaspoons of baking powder, and ¼ teaspoon of salt.
5. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of milk. Start and finish with the flour mixture. Stir just until combined avoid over mixing.
6. Bake the Cake
Evenly divide the batter between the prepared pans. Smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Strawberry Filling
In a small saucepan, mix ¼ cup sugar, 6 ounces of chopped strawberries, 1½ tablespoons cornstarch, ½ tablespoon lemon juice, and ¼ cup plus 2 tablespoons of water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Let it cool completely.
8. Make Vanilla Buttercream
Beat 1 cup softened butter in a large bowl until creamy. Gradually mix in 4 cups powdered sugar, 2 teaspoons vanilla extract, and 2–4 tablespoons milk or cream. Beat until smooth and spreadable.
9. Assemble the Cake
Place one cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top. Add the second layer on top. Frost the sides and top with the vanilla buttercream. Smooth with a spatula or make decorative swirls.
10. Chill and Serve
Refrigerate for at least 30 minutes to allow the frosting to set. Slice and serve. Keep any leftovers in an airtight container in the fridge for up to 4 days.
Notes: Ensure all ingredients are at room temperature for a smoother batter. The strawberry filling can be made ahead of time and chilled. For extra flavor, lightly brush the cake layers with simple syrup before adding the filling.
Nutrition Facts Of Vanilla And Strawberry Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 450 kcal |
| Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 58 g |
| Sugars | 39 g |
| Protein | 4 g |
Why My Recipe Works
This recipe works because it balances ingredients, textures, and flavors carefully. The vanilla cake layers are tender and moist due to the proper ratio of butter, milk, and eggs. Baking powder ensures the layers rise evenly while maintaining softness.
The strawberry filling is thickened just enough with cornstarch to hold its shape, offering a fresh, fruity contrast without making the cake soggy.
The buttercream binds the layers and adds a smooth, creamy texture that complements both the cake and filling. Attention to ingredient temperatures and mixing methods ensures consistent results every time, making the final dessert reliable and delicious.
My Favorite Ways To Serve It Up
➤ Classic Slice – Just cut a generous slice, serve on a pretty dessert plate, and let the strawberry filling peek out. Perfect with a cup of tea or coffee.
➤ With Fresh Berries – Top each slice with extra fresh strawberries, raspberries, or blueberries for a bright, fruity presentation. A little mint leaf adds a fresh touch.
➤ Mini Cake Cups – Cut the cake into small squares or rounds and serve in dessert cups. Alternate layers of cake, strawberry filling, and butter cream for a trifle-like experience.
➤ Chocolate Drizzle – Melt some dark or white chocolate and drizzle over the top for a decadent finish. Sprinkle with chopped nuts for extra texture.
➤ Birthday or Celebration Style – Decorate with piped buttercream swirls, fresh berries, or edible flowers. Add candles for a festive touch!
Expert Baking Tips
1. Sifting flour, baking powder, and powdered sugar removes lumps and aerates the mixture, giving the cake a lighter texture and smoother frosting.
2. Fresh eggs, butter, and ripe strawberries enhance flavor and ensure better texture, while old or stale ingredients can affect taste and rise.
3. Adding wet and dry ingredients in stages helps maintain a consistent batter and prevents clumps or uneven mixing.
4. Scraping the sides and bottom ensures all ingredients are fully incorporated, avoiding pockets of flour or butter.
5. Gently tapping filled pans on the counter releases air bubbles, creating even cake layers without holes.
6. Cooling the strawberry filling before layering prevents it from leaking or soaking into the cake, keeping layers neat and structured.
How To Store Leftovers
Once the vanilla and strawberry cake recipe has been frosted and layered, place it in an airtight container to keep it fresh. Store at room temperature for up to two days if your kitchen is cool and dry.
For longer storage, refrigerate the vanilla and strawberry cake recipe for up to five days. Wrap individual slices in plastic wrap or aluminum foil to maintain moisture and prevent the cake from absorbing other flavors.
For extended preservation, freeze the vanilla and strawberry cake recipe or slices in airtight containers for up to two months. Thaw frozen cake in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Can I use frozen strawberries for the filling?
Yes, frozen strawberries work well. Thaw them first and drain excess liquid to prevent the filling from becoming too runny.
How do I make the cake layers extra moist?
Adding a little extra milk or brushing each layer with a simple syrup before frosting helps keep the cake soft and tender.
Can I make the cake ahead of time?
Yes, bake the layers a day in advance and store them wrapped tightly. Assemble and frost the cake the next day for fresh results.
Can I replace butter with oil in the cake?
A small amount of oil can be used along with butter to add extra moisture, but replacing all butter may change texture and flavor.
How do I prevent the frosting from sliding?
Chill the cake layers slightly before applying buttercream. Spread a thin crumb coat first, then refrigerate for 15–20 minutes before the final frosting layer.
Final Thoughts
This vanilla and strawberry cake recipe is a delightful recipe that everyone enjoys. Every time I make it, serving it brings smiles and compliments from family and friends.
The soft vanilla layers, sweet strawberry filling, and creamy buttercream come together beautifully, creating a dessert that is both delicious and memorable. I have shared my easy method to help others recreate this treat with confidence.
I hope this vanilla and strawberry cake recipe inspires you to try it yourself, enjoy the process, and delight those around you with a homemade cake full of flavor and love.
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Vanilla And Strawberry Cake Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Cake pans (two 8-inch round pans)
- Cooling rack
- Offset spatula or butter knife
- Parchment paper (optional)
- A knife for slicing strawberries
Ingredients Â
For the Vanilla Cake Layers
- 1 ½ cups granulated sugar
- 2 ½ cups all-purpose flour
- 1 tbsp light vegetable oil
- 3 large eggs at room temperature
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 cup whole milk at room temperature
- ¾ cup unsalted butter softened
- 2 tsp vanilla extract
For the Strawberry Filling
- ¼ cup granulated sugar
- 6 oz fresh or frozen strawberries chopped
- 1 ½ tbsp cornstarch
- ½ tbsp fresh lemon juice
- ¼ cup + 2 tbsp water
For the Vanilla Buttercream
- 4 cups powdered sugar sifted
- 1 cup unsalted butter softened
- 2 –4 tbsp milk or heavy cream
- 2 tsp vanilla extract
InstructionsÂ
Prepare the Oven and Pans
- Set your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or oil. Line the bottoms with parchment paper and lightly dust the sides with flour.
Cream Butter and Sugar
- In a large mixing bowl, beat ¾ cup of softened butter together with 1½ cups of sugar using a hand or electric mixer. Mix until the mixture is pale and fluffy, about 3–4 minutes.
Add Eggs and Oil
- Add the eggs one at a time, mixing well after each addition. Then stir in 1 tablespoon of vegetable oil and 2 teaspoons of vanilla extract.
Combine Dry Ingredients
- In another bowl, whisk together 2½ cups of all-purpose flour, 2½ teaspoons of baking powder, and ¼ teaspoon of salt.
Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of milk. Start and finish with the flour mixture. Stir just until combined avoid over mixing.
Bake the Cake
- Evenly divide the batter between the prepared pans. Smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Strawberry Filling
- In a small saucepan, mix ¼ cup sugar, 6 ounces of chopped strawberries, 1½ tablespoons cornstarch, ½ tablespoon lemon juice, and ¼ cup plus 2 tablespoons of water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Let it cool completely.
Make Vanilla Buttercream
- Beat 1 cup softened butter in a large bowl until creamy. Gradually mix in 4 cups powdered sugar, 2 teaspoons vanilla extract, and 2–4 tablespoons milk or cream. Beat until smooth and spreadable.
Assemble the Cake
- Place one cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top. Add the second layer on top. Frost the sides and top with the vanilla buttercream. Smooth with a spatula or make decorative swirls.
Chill and Serve
- Refrigerate for at least 30 minutes to allow the frosting to set. Slice and serve. Keep any leftovers in an airtight container in the fridge for up to 4 days.