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Vanilla Cake with Strawberry Filling & Frosting


Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Cooling Time 8 hours
Total Time 9 hours 45 minutes
Servings 24 people
A slice of strawberry cake being lifted off a white cake stand.
This pillowy vanilla cake recipe is loaded with warm vanilla flavor and pairs perfectly with vanilla bean frosting and any other your heart desires!

Ingredients  

Vanilla Cake

Filling

  • 10 ounces frozen strawberries
  • ½ cup granulated sugar 100g
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch 18g

Strawberry Frosting

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.
    Sugar and flour in a glass mixing bowl.
  • Add 1 cup unsalted butter and mix at medium-low speed until the mixture becomes sandy in texture.
    Softened butter being added to flour and sugar in a mixing bowl.
  • 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.
    Egg being added to dry ingredients in mixing bowl for cake batter.
  • 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.
    Vanilla bean paste and milk being added to cake batter in a mixing bowl.
  • Divide the batter between the two prepared pans. (I usually get about 765 to 780g per pan).
    Vanilla cake batter in two round pans ready to bake.
  • 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.
    Two baked vanilla cakes in pans on a wire rack.
  • 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.
    Golden round cake being brush with simple syrup in a pan.
  • 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.
    A silicone brush brushing vanilla cake with simple syrup.
  • Immediately wrap the cakes with plastic wrap and let sit until cool, preferably overnight.
    Two vanilla cakes wrapped in plastic wrap on a counter.

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.
    Strawberries and sugar in a pot.
  • 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.
    Strawberry filling being made in a pot.
  • 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.
    Strawberry filling in a pot with a mixing spatula showing consistency.

Frosting

  • Add 1.2 ounces freeze-dried strawberries to a food processor and pulse until mostly a powder.
    Freeze dried strawberries that have been pulsed in a food processor.
  • 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.
    Butter, strawberry powder, and salt being creamed in a mixing bowl.
  • 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.
    Cream is being added to the strawberry frosting.
  • Increase speed to high and whip for 2 to 3 minutes until light and fluffy.
    Strawberry frosting in a mixing bowl.
  • Scrape down the sides and transfer about ¼ cup of the frosting to a small bowl and microwave for 30 seconds.
    A small bowl of melted strawberry frosting.
  • 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.
    Two round vanilla cakes with strawberry filling in the middle.
  • 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.
    Frosting being added to cake.
  • 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.
    Strawberry cake on a white cake stand.

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

Calories: 425kcal | Carbohydrates: 60g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 198mg | Potassium: 157mg | Fiber: 1g | Sugar: 46g | Vitamin A: 635IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg
Find it online: www.sugarandsoul.co/strawberry-vanilla-cake/