Vanilla Cake with Strawberry Filling

Highlighted under: Baked Food

I absolutely love making this Vanilla Cake with Strawberry Filling for special occasions. The lightness of the cake combined with the sweetness of fresh strawberries brings joy to any gathering. Whether it’s a birthday or just a sunny afternoon treat, this cake never fails to impress. The rich vanilla flavor is beautifully balanced with the strawberries, making every bite feel like a celebration. I find that the key to achieving the perfect texture lies in creaming the butter and sugar well before adding the other ingredients.

Philippa Grantley

Created by

Philippa Grantley

Last updated on 2026-01-08T13:21:37.704Z

Every time I make this Vanilla Cake with Strawberry Filling, I am reminded of summer picnics where sweet strawberries were the centerpiece. I remember the first time I paired these flavors; it was pure magic. The cake turned out moist, and the strawberries added a delightful tartness that complemented the cake’s sweetness. I learned that using fresh strawberries instead of canned ones makes all the difference in flavor.

As I perfected my recipe, I found a few tricks to enhance the batter. Adding a dash of almond extract elevated the vanilla to a different level! It’s these little details in baking that yield such wonderful results. Now, I can’t imagine serving this cake without the extra touch of almond.

Reasons You'll Love This Cake

  • Moist vanilla cake that pairs beautifully with strawberries
  • Fresh strawberry filling enhances the flavor with a vibrant touch
  • Perfect for birthdays, parties, or just a sweet indulgence

Mastering the Vanilla Cake Texture

The foundation of a great vanilla cake lies in the creaming technique of butter and sugar. When creaming, beat the butter until it is light in color and fluffy, which should take about 4-5 minutes using an electric mixer. This process incorporates air into the butter, which helps the cake rise and achieve a light, airy texture. Make sure the butter is softened but not melted to avoid a dense cake.

When combining your dry and wet ingredients, be cautious not to overmix. Overmixing can lead to a tough cake due to gluten development. Mix until just combined; you may see a few small flour streaks remaining. This gentle approach is crucial for maintaining the cake’s moist quality and tenderness that pairs beautifully with the strawberry filling.

Perfecting the Strawberry Filling

Using fresh strawberries is key for the filling, as they provide natural sweetness and vibrant color. If you find that your strawberries are not sweet enough, you can adjust the sugar in the filling. Allow the filling to cool completely after cooking; this not only thickens the mixture further but also prevents it from melting the frosting when assembled. You want it to maintain its form between the cake layers.

If you can’t find fresh strawberries, frozen can be a substitute, but be sure to thaw and drain them well to prevent excess moisture. Additionally, think about infusing the filling with a splash of vanilla or a hint of balsamic reduction for a more complex flavor profile, enhancing the overall cake experience.

Frosting and Storage Tips

For the frosting, beating the butter until creamy is essential for a smooth consistency. Add the powdered sugar gradually to prevent a sugary cloud in your kitchen. The addition of milk not only helps in achieving the right spreading consistency but also contributes to a soft and creamy texture that compliments the cake perfectly. If the frosting is too thick, add a touch more milk, one teaspoon at a time, until you reach your desired texture.

Store any leftover cake in an airtight container at room temperature for up to three days. If you live in a particularly warm climate, refrigeration may be necessary after a day to keep the frosting firm. Alternatively, this cake can be frozen for up to two months; simply wrap it in plastic wrap and foil to prevent freezer burn, then thaw in the fridge before serving.

Ingredients

Gather the following ingredients to create this delicious Vanilla Cake with Strawberry Filling:

For the Vanilla 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 teaspoon vanilla extract
  • ½ teaspoon salt

For the Strawberry Filling

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

For the Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Once you have all your ingredients, you’re ready to start baking!

Instructions

Follow these steps to ensure your Vanilla Cake with Strawberry Filling turns out perfectly:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Prepare the Strawberry Filling

In a small saucepan, combine the sliced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture starts to bubble and thicken, about 5 minutes. Remove from heat and let it cool.

Make the Cake Batter

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the milk and vanilla extract. Mix well. In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing until just combined.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Assemble the Cake

Once the cakes have cooled, place one layer on a serving plate. Spread the strawberry filling evenly over the top, then place the second cake layer on top.

Frost the Cake

In a mixing bowl, beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the milk and vanilla extract until smooth. Frost the top and sides of the cake with the buttercream frosting.

Enjoy your homemade Vanilla Cake with Strawberry Filling!

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Pro Tips

  • For a richer flavor, consider adding a teaspoon of almond extract to the batter. Also, ensure your strawberries are ripe for the best sweetness.

Enhancing the Flavor

While the classic vanilla flavor paired with strawberries is delightful, consider adding a twist by incorporating citrus zest, such as lemon or orange, into the cake batter or filling. This addition can provide a refreshing brightness that complements the strawberries beautifully. Alternatively, for a more indulgent touch, you can mix a bit of chocolate ganache in the frosting for a chocolate-strawberry version of this cake.

Another great tweak is to replace some of the all-purpose flour with cake flour for an even softer texture. Cake flour has a lower protein content, which can create a more delicate crumb, elevating the indulgence of each bite.

Layering and Decorating Ideas

For a more show-stopping presentation, consider adding decorative elements like fresh strawberries, mint leaves, or edible flowers on top of the frosted cake. Not only does this increase the cake’s visual appeal, but it also enhances its fresh flavor profile, making it a delightful centerpiece at any gathering.

You can experiment with different layering techniques as well. If you're feeling creative, layer the cake with alternating strawberry filling and frosting, which can create a marbled effect when sliced. This visually enhances your presentation and gives a fun twist to the traditional layered cake.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, but fresh strawberries will yield a superior flavor and texture.

→ How do I properly store leftover cake?

Wrap the cake in plastic wrap and store it in the refrigerator for up to 3 days.

→ Can I use a different type of frosting?

Absolutely! Cream cheese frosting or whipped cream can be delicious alternatives.

→ Is it possible to make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend.

Vanilla Cake with Strawberry Filling

I absolutely love making this Vanilla Cake with Strawberry Filling for special occasions. The lightness of the cake combined with the sweetness of fresh strawberries brings joy to any gathering. Whether it’s a birthday or just a sunny afternoon treat, this cake never fails to impress. The rich vanilla flavor is beautifully balanced with the strawberries, making every bite feel like a celebration. I find that the key to achieving the perfect texture lies in creaming the butter and sugar well before adding the other ingredients.

Prep Time30 minutes
Cooking Duration25 minutes
Overall Time55 minutes

Created by: Philippa Grantley

Recipe Type: Baked Food

Skill Level: Intermediate

Final Quantity: 8 servings

What You'll Need

For the Vanilla Cake

  1. 2 cups all-purpose flour
  2. 1 ½ cups granulated sugar
  3. ½ cup unsalted butter, softened
  4. 1 cup milk
  5. 3 large eggs
  6. 2 ½ teaspoons baking powder
  7. 1 teaspoon vanilla extract
  8. ½ teaspoon salt

For the Strawberry Filling

  1. 2 cups fresh strawberries, sliced
  2. ½ cup granulated sugar
  3. 1 tablespoon lemon juice
  4. 1 tablespoon cornstarch

For the Frosting

  1. 1 cup unsalted butter, softened
  2. 4 cups powdered sugar
  3. 2 tablespoons milk
  4. 1 teaspoon vanilla extract

How-To Steps

Step 01

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Step 02

In a small saucepan, combine the sliced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture starts to bubble and thicken, about 5 minutes. Remove from heat and let it cool.

Step 03

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the milk and vanilla extract. Mix well. In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing until just combined.

Step 04

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 05

Once the cakes have cooled, place one layer on a serving plate. Spread the strawberry filling evenly over the top, then place the second cake layer on top.

Step 06

In a mixing bowl, beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the milk and vanilla extract until smooth. Frost the top and sides of the cake with the buttercream frosting.

Extra Tips

  1. For a richer flavor, consider adding a teaspoon of almond extract to the batter. Also, ensure your strawberries are ripe for the best sweetness.

Nutritional Breakdown (Per Serving)

  • Calories: 380 kcal
  • Total Fat: 26g
  • Saturated Fat: 15g
  • Cholesterol: 195mg
  • Sodium: 85mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 3g
  • Sugars: 24g
  • Protein: 6g