Dive into this moist, luscious vanilla cake with strawberry filling! A heavenly treat that's sure to impress!
Vanilla cake with strawberries is an extraordinary cake flavor combination!
This amazing cake is a family-favorite! You'll love its incredible soft, fluffy texture and the delicious sweet-tart strawberry filling.
Honestly, there's really nothing quite like making cakes at home. They taste so much better than anything you'll ever buy at a store or make from a box!
This recipe was inspired by my strawberry Charlotte cake, which is a no bake strawberry cream filled cake.
This cake, however, is a classic vanilla layer cake with vanilla buttercream frosting and homemade strawberry filling.
It truly is the best vanilla cake with fruit filling you'll make at home.
Love strawberry desserts? Try my Easy Strawberry Filled Cupcakes, my Easy Vanilla Swiss Roll recipe, or my Strawberry Cheesecake Cookies, or my Easy Strawberry and Apple Crumble.
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Why you'll love this vanilla cake with strawberry filling and buttercream icing
- The cake - For me, the secret to a perfectly soft, moist vanilla cake is its texture. My vanilla cake recipe will give you a soft cake with a tender crumb. Also, the cakes are pretty flat as they don't dome much. Each layer is a bit over an inch high (2.54cm), which is a nice height for layer cakes.
- The filling - This cake filling is incredibly simple to make and it has just the right consistency - not too runny and not too thick. It's the best strawberry filling for cake.
- The flavor - This cake is topped with a delicious vanilla buttercream frosting. But what really takes it up a notch is the strawberry filling, which is absolutely divine! It's not too sweet and it has a slight tanginess that pairs so well with the buttercream.
- Perfect for entertaining - This gorgeous cake is a show-stopper and is great for celebrations. It would also make a wonderful 8 inch birthday cake. This cake is a real crowd-pleaser!
What does this vanilla cake with strawberry filling taste like?
I really love how buttery, soft, and moist the cake is. The vibrant strawberry filling between each layer is refreshing and sweet, but it doesn't overpower the cake.
The vanilla buttercream frosting pairs so well with this cake! It adds a nice richness that balances out the tangy and sweet flavor of the filling.
What you'll need
See the recipe card at the end of the post for quantities.
- Strawberries- I use frozen strawberries when strawberries are not in season, but you can use fresh strawberries.
- Cornstarch & water - It helps make a slurry which thickens the filling.
- Sugar -It adds a bit of sweetness.
- Lemon juice - I use freshly squeezed lemon juice to brighten the overall flavor.
- Flour - I use all purpose flour.
- Baking powder - This recipe uses baking powder as a leavening agent.
- Salt - A bit of salt always boosts the flavors.
- Butter - I use unsalted butter at room temperature.
- Sugar - I use granulated sugar.
- Eggs - You'll need 3 medium eggs.
- Vanilla - I use pure vanilla extract.
- Oil - I use a bit of light vegetable oil because it helps make the cake moist.
- Milk - I use whole milk for more flavor.
- Butter- I use unsalted room temperature butter. Cutting it into cubes makes it a lot easier to mix.
- Powdered sugar - Sifting it ensures there won't be any lumps in the frosting.
- Vanilla - I use pure vanilla extract for optimal flavor.
- Milk - This helps give the frosting a creamy consistency. You could also use heavy cream.
Equipment you'll need
- two 8 inch (20cm) round cake pans
- hand mixer or stand mixer
- large mixing bowls
- rotating cake stand or turntable (optional)
- parchment paper
- piping bags and tip
How to make a cake with strawberry filling
This recipe is divided into 4 parts:
1) Making the strawberry cake filling.
2) Making the cake layers.
3) Making the vanilla buttercream frosting.
4) Assembling & decorating the cake.
Make the strawberry filling.
1. First, whisk together the water and the cornstarch in a saucepan.
2. Then, add the strawberries, sugar, and lemon juice and stir everything together. Cook for 10-15 minutes, stirring until the strawberries have softened up a bit.
3. Use a potato masher to mash them up and make them chunky.
4. Cook for about 5 minutes longer until it's darker in color and thicker.
Make the vanilla cake layers.
1. First, grease and flour the pans and remove any excess flour. Then line them with parchment paper.
2. Sift the flour and baking powder in a medium bowl. Then add the salt. Set aside.
3. In a large bowl, beat the butter until it's creamy.
4. Add the sugar and beat until the mixture is creamy.
5. Then, add the eggs, one at a time, beating well after each addition. Add the vanilla and the oil and mix again.
6. Alternately add the flour mixture and the milk to the butter mixture and mix until just combined. Don't overmix.
7. Pour the batter evenly into the prepared cake pans.
8. Bake the cakes until they are a light golden brown.
Make the vanilla buttercream frosting.
1. Sift the powdered sugar. Set it aside.
2. Beat the butter on high speed until it's creamy, for about 3-4 minutes.
3. Add the powdered sugar in 4 batches, while the mixer is still running. Mix well after each addition.
4. Add the vanilla and the milk, one tablespoon at a time and beat until you reach your desired consistency. Then beat for another 3-4 minutes.
TOP TIPS
Beating the buttercream for another 3-4 minutes at the end really helps to make it whiter. You can see the difference this makes in the last two pictures above.
Before using, stir the frosting with a rubber spatula for about a minute to remove any air bubbles and make it more spreadable.
Assemble & decorate the cake.
1. Trim the tops off each cake layer. Place one cake layer on a serving plate, cake stand, or turntable. Spread an even layer of buttercream.
2. Then pipe a border of buttercream around the edge of the cake to make a dam.
3. Add about half a cup of strawberry filling inside the border and spread it out.
4. After that, place the second cake layer on top. Then add a very thin layer of buttercream on the top and sides and smooth it out using an offset spatula or a bench scraper. Place the cake in the refrigerator to make the frosting firm.
5. Cover the top and sides of the cake with the more buttercream. Smooth out the frosting on the top and sides using a bench scraper or offset spatula.
6. Then make swirls around the edge of the top and fill the inside with more strawberry filling.
Make-ahead options
Save a lot of time by making the strawberry filling and the cake layers a day or two ahead. Then make the buttercream and assemble the cake on the day you'll serve it.
Substitutions
- Instead of vanilla extract, you could definitely use ground vanilla bean powder (use 1 teaspoon to replace 2 teaspoons vanilla extract). You could also scrape a whole vanilla bean to replace the extract.
- Instead of all purpose flour, you can use cake flour. For this recipe, I'd use 2 ½ cups + 5 tablespoons cake flour. You could also use self-rising flour, in which case you'll need to omit the baking powder and salt.
- Instead of homemade strawberry filling, you could also use my strawberry jam made with fresh strawberries, but it'll be a bit thicker than the filling.
- If you have tried something else that worked for you, please let me know in the comments below!
Storage Tips, Freezing Instructions & Variations
- Cover the cake tightly and keep it in the refrigerator for up to about a week.
- You can freeze this cake (frosted or unfrosted) for up to about 2 months. Before serving, let it thaw in the refrigerator overnight.
- Buttercream frosting freezes well. Store it in a freezer bag or an airtight container and you can freeze it for up to about 3 months. Let it thaw in the refrigerator overnight a day before serving.
- Instead of vanilla buttercream, you could use cream cheese frosting from my Earl Grey Lavender Cake or Carrot Cake recipes.
Tips for success
- Weigh your ingredients - For accuracy, weigh all the ingredients with a digital scale.
- Use high-quality ingredients - Using high-quality ingredients will definitely result in a moist and tender cake. Pure vanilla extract, for example, really makes a difference in this recipe. Also, make sure your ingredients are at room temperature.
- Don't overmix - Adding the dry ingredients and the milk alternately together ensures that the batter won't get overmixed, which could make the cake tough and dense.
- Get flatter tops - By letting the cakes cool upside down on a wire rack, you'll achieve flatter tops that don't dome that much.
- Chill the cakes - Before trimming the tops off, wrap the cooled cakes in plastic wrap and refrigerate them for at least 45 minutes (or freeze for about 20 minutes). Chilling the cakes will make them easier to trim. If you try to cut the cakes while they're warm, they will fall apart.
- Before frosting the cake - Make sure the cakes have cooled completely before frosting. They'll need 1-2 hours at room temperature to cool down. I often put my cake layers in the refrigerator or even the freezer to ensure they're cool. If not, the frosting will melt, the cake will fall apart, and you'll have a disaster!
- Pipe a ring of frosting around the outer edge of the 1st cake layer - This will prevent the filling from oozing out.
- Make the frosting the day you're serving the cake - This makes assembling and decorating the cake much simpler.
- Before serving - Keep the frosted cake in the refrigerator for at least half an hour before serving. This will make it a lot easier to cut. Also, make sure to bring the cake to room temperature before you serve the cake. To me, buttercream tastes best when it's at room temperature.
FAQs
I found the best way to prevent the cakes from getting soggy is to add a layer of buttercream before adding the strawberry filling.
After I spread a layer of buttercream on the cake, I pipe a border of frosting around the edge. This will help to hold the filling inside and prevent it from oozing out.
Yes. For optimum freshness, if you have any leftovers, you'll need to put this cake in the fridge.
Related Recipes
Looking for other recipes like this? Try these:
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Vanilla Cake With Strawberry Filling
Equipment
- two 8 inch (20cm) round cake pans
- parchment paper
- large mixing bowls
- hand mixer (or stand mixer)
- rotating cake stand or turntable
- piping bags and tip
Ingredients
For the strawberry filling (This makes about 1 cup.)
- ¼ cup + 2 tablespoons water
- 1 ½ tablespoons cornstarch
- 6 ounces fresh or unsweetened frozen strawberries (170g)
- ¼ cup sugar (50g)
- ½ tablespoon freshly squeezed lemon juice
For the vanilla cake layers
- 2 ½ cups all purpose flour (312g)
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, at room temperature (170g)
- 1 ½ cups sugar (300g)
- 3 medium eggs at room temperature
- 2 teaspoons vanilla
- 1 tablespoon light vegetable oil
- 1 cup whole milk (250ml)
For the vanilla buttercream frosting (Note: To make extra swirls on top of the cake, make ½ a batch more frosting.)
- 1 cup unsalted butter, cubed and at room temperature (8oz/226g)
- 3-4 cups powdered sugar, plus more, if needed (500g)
- 2 teaspoons vanilla
- 1-3 tablespoons milk or heavy cream, plus more, if needed
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the strawberry filling.
- In a medium saucepan, whisk together the water and the cornstarch to make a slurry.¼ cup + 2 tablespoons water, 1 ½ tablespoons cornstarch
- Add the strawberries, sugar, and lemon juice and stir everything together. Cook over medium heat for 10-15 minutes, stirring until the strawberries have softened up a bit.6 ounces fresh or unsweetened frozen strawberries (170g), ¼ cup sugar (50g), ½ tablespoon freshly squeezed lemon juice
- Once the strawberries softened, use a potato masher to mash them up and make them chunky.
- Bring to a boil and then reduce the heat to medium or low, so that it simmers and the strawberries get darker and the mixture thickens. Keep stirring so that it doesn't burn. This will take about 5 minutes and then you'll see it's darker in color and thicker.
- Transfer the filling to a bowl, cover it with plastic wrap and put it in the refrigerator to cool completely. It will get a bit thicker once it has cooled completely.
Make the vanilla cake layers.
- Preheat the oven to 350℉/180℃.
- Grease and flour the pans and remove any excess flour. Then line the bottoms with parchment paper. Set aside.
- Sift the flour and baking powder together in a medium bowl. Then add the salt and set aside.2 ½ cups all purpose flour (312g), 2 ½ teaspoons baking powder, ¼ teaspoon salt
- In another large bowl, beat the butter to soften it, about 1-2 minutes. Add the sugar (all at once) and beat for another 5 minutes, until the mixture is creamy. Scrape the bowl a few times.¾ cup unsalted butter, at room temperature (170g), 1 ½ cups sugar (300g)
- Add the eggs, one at a time, beating well after each addition. Add the vanilla and the oil and mix again.3 medium eggs, 2 teaspoons vanilla, 1 tablespoon light vegetable oil
- Alternately add the flour mixture and the milk to the butter mixture (I usually begin and end with the flour) and beat on low - medium speed until just combined after each addition. Don't overmix.1 cup whole milk (250ml)
- Pour the batter evenly into the prepared cake pans. Bake the cakes for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean and the cakes are a light golden brown.
- Let the cakes cool in the pans for 10 minutes before removing them. Then place them upside down on a wire rack to cool completely. These cakes bake pretty flat, but you could trim them once they're cool if you want. If you decide to trim them, wrap them in plastic wrap and refrigerate them for at least 45 minutes (or freeze them for 20 minutes) so they'll be easier to cut.
Make the vanilla buttercream frosting.
- Sift the powdered sugar. Set it aside.3-4 cups powdered sugar, plus more, if needed (500g)
- Beat the butter with a hand mixer (or a stand mixer) on high speed until it's creamy, for about 3-4 minutes. Scrape the sides of the bowl a few times during this time.1 cup unsalted butter, cubed and at room temperature (8oz/226g)
- Add the powdered sugar in 4 batches, while the mixer is still running. Start on low speed and gradually increase speed to medium. Mix well after each addition.
- Add the vanilla and the milk, one tablespoon at a time (you may not need all of the milk) and beat until you reach your desired consistency. If it's too thick, add a tablespoon more milk, if it's too thin, add 1-2 tablespoons more powdered sugar. Then beat for another 3-4 minutes on high speed so that it gets lighter in color.2 teaspoons vanilla, 1-3 tablespoons milk or heavy cream, plus more, if needed
- Stir the frosting with a rubber spatula for about a minute to remove any air bubbles and make it more spreadable.
Assemble and decorate the cake.
- Place one cake layer on a serving plate, cake stand, or turntable. Add an even layer of buttercream (about 1 cup). Then fill a piping bag with some of the buttercream and pipe a border around the edge of the cake layer.
- Add about ½ a cup of strawberry filling inside the border and spread it out to the edge.
- Place the second cake layer on top and add a very thin layer of buttercream all over the top and sides of the cake. Place the cake in the refrigerator for 30 minutes (or in the freezer for 10 minutes) to make the frosting firm.
- Remove the cake from the refrigerator and cover the top and sides with more buttercream. Use a bench scraper or offset spatula to smooth it out.
- Pipe some swirls around the edge of the top and fill the inside with another ½ cup of strawberry filling.
- Cover it loosely with plastic wrap or a cake cover and refrigerate it for at least half an hour before serving. This will make it easier to cut.
- Bring the cake to room temperature before you serve the cake.
- Slice and enjoy!
Cindy
This cake is gorgeous!
Voula
Thank you! ❤️