Strawberry Vanilla Cake
Enjoy the explosion of sweet vanilla mixed with the taste of fruity strawberry in this Strawberry Vanilla Cake! Two tender homemade vanilla cake layers with strawberry filling sandwiched between, all wrapped up in a fluffy strawberry buttercream frosting!
An absolutely decadent dessert that you can make right at home with these step-by-step instructions that are easy to follow!
The Best Homemade Vanilla Cake
If there’s one cake to indulge in, it’s THIS one! I’ve spent the last two years testing and serving this cake up at birthday parties to get it just right! The blend of cozy vanilla and fruity strawberry combines with tender cake, sticky filling, and fluffy frosting for a flavor and texture combination that’s out-of-this-world!
From selecting specific ingredients to using tried-and-true techniques, I’ve perfected this recipe to ensure that every.single.bite is a taste of pure bliss. For example, I swap all-purpose flour for cake flour to decrease the amount of gluten, resulting in a deliciously light and fluffy crumb while also using the reverse creaming method.
This technique emulsifies the butter into the dry ingredients, resulting in an ultra-tender cake, giving it more of a store-bought texture. And you get all of this mouthwatering goodness wrapped up in an easy-to-follow recipe that walks with you step by step until you arrive at the best-tasting cake you’ve ever made!
Rebecca’s Recipe Review
Taste: Sweet vanilla and juicy strawberry come together in perfect harmony in this cake!
Texture: Two dense but tender cakes with gooey strawberry filling and a silky strawberry buttercream frosting made with freeze-dried berries.
Ease: 7/10
Pros: Incredible flavor that highlights the strawberry in a fresh way!
Cons: Long process to prepare.
Would I Make This Again? Yes, this cake is my daughter’s go-to birthday cake, so we usually make it at least three time a year.
Ingredients For Vanilla Cake with Strawberry Frosting
This homemade vanilla cake recipe consists of cake flour, granulated sugar, powdered milk, baking powder, salt, unsalted butter, eggs, and whole milk. To bring out the best vanilla flavor, I opted to use vanilla bean paste in exchange for vanilla extract, and the baked cakes are then brushed with vanilla simple syrup.
For the best buttery flavor in the cake, I highly recommend using European-style butter since it has a higher fat content. I prefer using Kerrygold or Finlandia butter.
The baked cakes then get a sticky-sweet strawberry filling layered between them! This is made by simmering frozen strawberries with granulated sugar, lemon juice, and cornstarch. Once the homemade strawberry filling is tucked between the two cake layers, it’s time to frost it!
For the homemade strawberry frosting finale, you’ll need freeze-dried strawberries, unsalted butter, vanilla extract, salt, powdered sugar, and heavy cream.
How To Make Vanilla Cake with Strawberry Frosting
- Prepare the cake batter and bake until done.
- Immediately brush with simple syrup and wrap in plastic wrap to lock in moisture.
- Cook the strawberry filling on the stovetop and let cool before using.
- Whip the frosting ingredients in the stand mixer until light and fluffy
- Assemble the cake.
Rebecca’s Tips
- To bake the most accurate cakes, I recommend using a kitchen scale to weigh the dry ingredients instead of using measuring cups.
- Use a potato masher to mash the berries up into smaller bits for the filling.
- The vanilla cakes are best prepared the day before frosting and serving. Therefore, if possible, try to make them 1 day in advance and then assemble the cake the next day.
- For the best results, grease the cake pans with Cake Goop (Magic Pan Release) or non-stick cooking spray before lining the round cake pans with parchment paper.
- When dividing the cake batter, aim for about 765 to 780 grams of batter per pan.
- The baking time for the cakes can vary greatly due to different ovens and pans baking differently. I recommend starting with 35 minutes and then checking for doneness, adding a few minutes to the time as needed. The center of the cakes should be 200 degrees F when they’re fully done.
- It’s fun to make luscious-looking swirls with this cake, but you can pipe it or decorate it however you’d like! Just be sure to add sprinkles or garnishes immediately so that they stick to the frosting on the cake before the frosting begins to crust.
Storage Instructions For Strawberry Vanilla Cake
Vanilla cake with strawberry filling is best enjoyed the day it’s made. However, you can store it in an airtight cake container or loosely wrapped with plastic wrap in the fridge for 2 to 3 days.
Preparing Strawberry Vanilla Cake Ahead Of Time
You can bake and prepare the cake layers ahead of time to freeze for easier assembly later. To do so, follow the vanilla cake recipe instructions all the way through, wrapping them in plastic wrap.
Then wrap them again in aluminum foil and transfer the double-wrapped cakes into a large Ziploc bag and carefully squeeze the excess air out of it. Transfer the cakes into the freezer to be used within 3 months.
When you’re ready to assemble and enjoy the cakes, allow the layers to thaw at room temperature. Then prepare the strawberry filling and frosting!
Helpful Strawberry Cake Supplies
- Vanilla Bean Paste – A must for the cake!
- Freeze-Dried Strawberries – The best choice for making the frosting!
- Cake Pans – These Nordic Ware and USA Pan Bakeware were both used during testing.
- Large Offset Spatula – Super helpful for frosting.
More Strawberry Desserts!
- Homemade Strawberry Shortcake (With Cream Biscuits) – A well-loved summer classic!
- Strawberry Heaven On Earth Cake – A delicious 15-minute no-bake layered dessert!
- Lemon Strawberry Cupcakes – Bright lemon flavor combines with sweet strawberry frosting!
- Easy Fresh Strawberry Coffee Cake – Tender cake loaded with fresh strawberries!
- Strawberry Rhubarb Crisp – An old-fashioned summer staple!
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Vanilla Cake with Strawberry Filling & Frosting
Ingredients
Vanilla Cake
- 3½ cups cake flour 420g
- 2 cups granulated sugar 400g
- 2 tablespoons powdered milk 10g
- 4 teaspoons baking powder 16g
- 1 teaspoon salt 7g
- 1 cup unsalted butter 227g, room temperature, very soft – see notes
- 2 large eggs room temperature
- 4 large egg whites room temperature
- 1 cup whole milk 240mL, room temperature
- 1 tablespoon vanilla bean paste
- ⅓ cup vanilla simple syrup
Filling
- 10 ounces frozen strawberries
- ½ cup granulated sugar 100g
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch 18g
Strawberry Frosting
- 1.2 ounces freeze-dried strawberries
- 1 cup unsalted butter 227g, room temperature
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- 4 cups powdered sugar 480g
- ¾ cup heavy cream 180mL
Instructions
Cake
- The cakes are best prepared the day before frosting and serving. Preheat the oven to 325°F. Grease two 9-inch round cake pans with cake goop, or use non-stick spray and line the bottom with parchment paper, and set aside.
- Add 3½ cups cake flour, 2 cups granulated sugar, 2 tablespoons powdered milk, 4 teaspoons baking powder, and 1 teaspoon salt to a stand mixer bowl fitted with a paddle attachment and mix for 1 minute.
- Add 1 cup unsalted butter and mix at medium-low speed until the mixture becomes sandy in texture.
- Add the 2 large eggs and 4 large egg whites one at a time, mixing after each addition. Scrape down the sides of the bowl.
- Add 1 tablespoon vanilla bean paste, then 1 cup whole milk in three parts, mixing for 1 minute after each addition and scraping down the bowl, mixing until the batter is smooth.
- Divide the batter between the two prepared pans. (I usually get about 765 to 780g per pan).
- Smooth out the top of the batter and bake for 35 to 45 minutes (see notes) until the edges of the cake begin to pull away from the pan and the top springs bake when touched. A cake tester should also come back clean from the center, and the cake should read an internal temperature of 200°F. If using 8-inch pans, the cakes will likely need 5 to 7 additional minutes.
- Immediately after removing from the oven, use a pastry brush to the top of the cakes with some of the ⅓ cup vanilla simple syrup. Allow the cakes to cool in the pans for 10 minutes.
- After 10 minutes, flip them onto a piece of plastic wrap and brush the bottoms and sides of the cakes with the remaining simple syrup.
- Immediately wrap the cakes with plastic wrap and let sit until cool, preferably overnight.
Filling
- Add 10 ounces frozen strawberries and ½ cup granulated sugar to a small pot and bring to a simmer over medium-high heat, stirring frequently. Let simmer for 5 minutes.
- Once the berries start breaking down, use a potato masher to help break them into smaller pieces.
- In a small prep bowl, mix together 1 tablespoon lemon juice and 1 tablespoon cornstarch with a fork. Quickly pour in the cornstarch and lemon mixture while stirring.
- Continue to stir for 2 minutes until the mixture has thickened and coats the back of a spoon, then remove from the heat and let cool in the pot.
Frosting
- Add 1.2 ounces freeze-dried strawberries to a food processor and pulse until mostly a powder.
- Add the strawberry powder, 1 cup unsalted butter, 1 tablespoon vanilla extract, and ¾ teaspoon salt to a stand mixer bowl fitted with a paddle attachment. Cream for 1 minute.
- Add the 4 cups powdered sugar, 1 cup at a time, alternating with ¾ cup heavy cream, 3 ounces at a time. Mixing at low speed after each addition just until incorporated. Scrape down the sides of the bowl.
- Increase speed to high and whip for 2 to 3 minutes until light and fluffy.
- Scrape down the sides and transfer about ¼ cup of the frosting to a small bowl and microwave for 30 seconds.
- Pour the hot frosting back into the bowl with the rest of the frosting, then whip for 1 additional minute. This helps to smooth out the texture of the frosting while still maintaining the volume from the previous whipping.
Assembly
- Spread a small bit of frosting on your cake stand, board, or plate to help grip the cake.
- Place one of the cake layers on top of that frosting and add the filling on top to create a thick middle layer of frosting. You can also pipe a line of frosting around the edge before adding the filling to help hold it in.
- Place the next layer on top of the filling, then top with frosting and spread all over to create a thin crumb coat. Place the cake in the refrigerator for 15 minutes.
- Remove from the fridge and finish frosting it with the rest of the frosting. You can keep clean edges (as pictured), swirl it, or pipe it to decorate it however you like. Add any sprinkles immediately after frosting so they stick before the frosting starts to crust.
Notes
- I recommend using European-style butter and letting it sit out overnight before using it for the best results.
- These are the pans I use: 9-inch or 8-inch will work. Note that the 8-inch pans make pretty thick layers, and the centers of the cakes are likely to have some small bubbles.
- There is a wide range in the doneness time because different ovens and pans bake differently. I recommend starting with 35 minutes and checking for doneness and adding a few minutes at a time as needed. The center of the cake should be 200 degrees F when fully done.
- I used these frozen strawberries.
Nutrition
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