Vanilla Cake with Strawberry Filling

Name: Vanilla Cake with Strawberry Filling
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 large eggs; 2 ½ teaspoons baking powder; 1 tablespoon vanilla extract; ½ teaspoon salt; 2 cups fresh strawberries, hulled and sliced; ½ cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons heavy cream; 1 tablespoon vanilla extract

Highlighted under: Daily Recipes

I absolutely adore making this Vanilla Cake with Strawberry Filling, especially when strawberries are in season! The combination of the light, fluffy vanilla cake with the sweet and tangy strawberry filling creates a delightful dessert that never fails to impress. What I love most is how simple it is to prepare, yet the flavor is truly extraordinary. It’s perfect for birthdays, baby showers, or any gathering where you want to wow your guests and indulge in a slice of pure joy.

Created by

Gillian Sykes

Last updated on 2026-01-08T10:37:38.323Z

When I first developed this Vanilla Cake with Strawberry Filling, I wasn't sure how the flavors would blend together. After testing several variations, I discovered that using fresh strawberries for the filling gives the cake an irresistible, vibrant taste. The key is to balance the sweetness of the cake with the freshness of the strawberries.

This cake has become a favorite in our family, especially for summer gatherings. I recommend using high-quality vanilla extract, as it truly elevates the flavor. Additionally, letting the cake cool completely before adding the filling ensures that each slice has the perfect texture.

Why You'll Love This Recipe
Fresh strawberries create a burst of flavor in every bite
Light and fluffy vanilla cake pairs perfectly with the filling
A show-stopping dessert that's perfect for any occasion

Understanding the Ingredients

The combination of ingredients in this Vanilla Cake with Strawberry Filling not only contributes to its flavor but also to its texture. All-purpose flour provides the perfect balance of structure and tenderness, while the butter adds richness. The key is to ensure that your butter is softened but not melted; this is crucial for creating a light and fluffy cake. If you accidentally melt your butter, try chilling the batter briefly to solidify it again.

Using fresh, seasonal strawberries in the filling brings a vibrant flavor that frozen strawberries simply can't match. When slicing, aim for uniform pieces; this helps in even cooking and creates a lovely layer in the filling. For an alternative, you could use raspberries or blueberries, but note that these will alter the flavor profile and sweetness level.

Tips for a Perfect Cake

Baking times may vary slightly based on your oven's calibration; keep an eye on your cakes after the 25-minute mark. A toothpick test is the best way to check for doneness: it should come out clean, with no wet batter attached. If you're unsure, it’s better to check too early than to overbake, as that will dry out your cake.

Cooling the cakes properly is essential for easy assembly. Letting them sit in the pans for just 10 minutes allows the layers to set, making them easier to transfer. Once on the wire racks, don’t rush the cooling process; it’s vital for the frosting to stick well. Only frost once completely cooled to prevent the buttercream from melting and sliding off.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 ½ teaspoons baking powder
1 tablespoon vanilla extract
½ teaspoon salt

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon vanilla extract

Instructions

Prepare the Strawberry Filling

In a saucepan, combine the sliced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture thickens, about 10 minutes. Remove from heat and let cool.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cakes

Divide the batter evenly between two greased and floured round cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract until smooth and spreadable.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of strawberry filling on top, then place the second cake layer on top. Frost the top and sides with the prepared vanilla buttercream.

Serve and Enjoy

Slice the cake and enjoy the delightful combination of vanilla and strawberry flavors in every bite!

Pro Tips

For an extra touch, garnish with additional fresh strawberries on top of the frosted cake. Make sure to let the filling chill before adding it to your cake to get a firmer texture.

Make-Ahead and Storage Tips

This cake can be made in stages, which is a great time saver. You can prepare the strawberry filling a day in advance; just store it in an airtight container in the refrigerator. Aside from that, the cakes themselves can also be baked in advance and frozen. Wrap them well in plastic wrap once cooled, then freeze for up to three months. When you're ready to enjoy the cake, simply thaw them in the refrigerator overnight and frost as usual.

If you have leftover cake, store it in an airtight container at room temperature for up to three days, or in the refrigerator for about a week. If you prefer, you can freeze individual slices wrapped well in plastic wrap, followed by aluminum foil. Thaw at room temperature when you're ready to indulge in another piece!

Variations to Try

For an exciting twist on the classic, consider adding lemon zest to the cake batter. This adds a refreshing brightness and complements the strawberry filling beautifully. You could also infuse your frosting with different flavors; try almond extract for a subtly nutty flavor or cocoa powder for a chocolatey version.

Experimenting with the filling can also yield wonderful results. Consider mixing in crushed cookies or a layer of whipped cream for added texture. If you enjoy a more complex flavor, swirl in some balsamic reduction with the strawberry filling for an unexpected depth that elevates this dessert.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, but fresh strawberries are recommended for the best flavor. If using frozen strawberries, thaw and drain excess liquid before cooking.

→ How can I store leftover cake?

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

→ Is this cake suitable for a wedding?

Absolutely! This cake is elegant and delicious, making it a wonderful choice for a wedding dessert.

→ Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend to make this cake gluten-free.