Go Back Email Link
–+ servings
A slice of vanilla layer cake with white frosting and strawberry filling on a white plate, with a fresh strawberry on the side.
Print Recipe
No ratings yet

Vanilla Strawberry Cake

This Fresh Strawberry Vanilla Cake features soft, buttery vanilla cake layers filled with homemade strawberry filling and frosted with fluffy vanilla buttercream. It's an elegant dessert that's perfect for birthdays, holidays, spring celebrations, and summer gatherings.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 778kcal
Author: Wendy

Equipment

  • Two 8-inch round cake pans
  • Parchment Paper
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • small saucepan
  • Electric hand mixer or stand mixer
  • whisk
  • Rubber Spatula
  • Measuring cups
  • Measuring spoons
  • cooling rack
  • offset spatula
  • Piping bag with decorating tip (optional)
  • Cake turntable (optional)

Ingredients

For the Vanilla Cake

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk

For the Strawberry Filling

  • 2 cups fresh strawberries diced
  • ¼ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water

For the Vanilla Buttercream

  • 1 ½ cups unsalted butter softened
  • 5 cups powdered sugar
  • 3 to 4 tablespoons heavy cream or whole milk
  • 2 ½ teaspoons vanilla extract
  • Pinch salt

Garnish

  • Fresh strawberries halved or whole
  • Lemon slices optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
    A bowl of flour, eggs, a stick of butter, a measuring cup of milk, a bottle of vanilla extract, and a bowl of sugar arranged on a white surface.
  • In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
    A mixing bowl with creamed butter and sugar, a beater attachment, surrounded by eggs, milk, flour, and vanilla extract on a white surface.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
    A mixing bowl with creamed sugar and butter, vanilla extract being added, surrounded by a bowl of flour, a jug of milk, and broken eggs in a bowl.
  • Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
    A metal mixing bowl with creamy batter and a paddle attachment, viewed from above on a white surface.
  • Divide the batter evenly between the prepared cake pans.
    Two round cake pans filled with unbaked cake batter are placed side by side on a white surface.
  • Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
    Two round golden-brown cakes in baking pans cooling on a metal wire rack against a white background.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
    Two round, golden-brown cake layers cool on a metal wire rack against a white background.

Make the Strawberry Filling

  • In a small saucepan, combine the diced strawberries, granulated sugar, and lemon juice.
    A saucepan with chopped strawberries and sugar on top, placed on a white background, viewed from above.
  • Cook over medium heat until the strawberries soften and release their juices, about 8 to 10 minutes.
  • Stir together the cornstarch and water to make a slurry. Add it to the strawberries and cook for 1 to 2 minutes, stirring constantly, until the filling thickens.
  • Remove from the heat and allow the filling to cool completely.
    A saucepan with a wooden handle containing chopped strawberries simmering in liquid on a white background.

Make the Vanilla Buttercream

  • Beat the softened butter until smooth and creamy.
    A mixing bowl with creamed butter and a paddle attachment, surrounded by a bowl of powdered sugar, a small bowl of milk, vanilla extract, and an empty dish on a white surface.
  • Gradually add the powdered sugar, mixing well after each addition.
    A mixing bowl with butter and powdered sugar, a bowl of flour, a bottle of vanilla extract, a small bowl of milk, and a pinch bowl of salt on a white surface.
  • Add the vanilla extract, salt, and 3 tablespoons of heavy cream. Beat until light and fluffy, adding more cream if needed to reach a smooth, spreadable consistency.
    A mixing bowl with whipped butter and vanilla extract, a glass of milk, and a bottle of vanilla extract on a white surface.

Assemble the Cake

  • Place one cake layer on a serving plate or cake stand.
  • Spread a thin layer of buttercream over the cake.
    A round cake with white frosting sits on a plate, next to a bowl of strawberry filling, a piping bag, and an icing spatula with frosting.
  • Pipe a border of buttercream around the edge to create a barrier for the filling.
    A cake with white frosting on a plate, a bowl of red fruit filling, a piping bag, and a spatula with frosting are arranged on a white surface.
  • Spoon the cooled strawberry filling into the center, reserving about 1/4 cup for decorating the top.
    A cake with a layer of red fruit topping and white frosting sits on a plate next to a bowl of fruit mixture with a spoon and a piping bag of frosting.
  • Place the second cake layer on top.
  • Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 20 to 30 minutes until firm.
    A round cake with white and pink swirled frosting sits next to a glass bowl of mashed strawberries on a white surface.
  • Frost the cake with the remaining buttercream until smooth.
    A bowl with partially mixed white and pink frosting sits next to an offset spatula on a white surface.
  • Pipe a decorative border around the top edge and center of the cake.
    A round cake with smooth white frosting, decorated with piped star-shaped flowers around the edge and center, viewed from above on a white background.
  • Spoon the reserved strawberry filling into the center.
  • Decorate with fresh strawberries and garnish with lemon slices, if desired.
    A round cake with a strawberry glaze topping, decorated with white cream rosettes around the edge and in the center, on a white surface.
  • Chill the cake for 15 to 20 minutes before slicing for cleaner cuts.

Notes

  • Make sure the strawberry filling is completely cool before assembling the cake.
  • Room-temperature butter, eggs, and milk help create a smooth batter and even bake.
  • The buttercream border prevents the strawberry filling from leaking out of the cake.
  • For the best flavor, use ripe, fresh strawberries.
  • Store the cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 20 minutes before serving.

Nutrition

Serving: 1Serving | Calories: 778kcal | Carbohydrates: 107g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 217mg | Potassium: 130mg | Fiber: 1g | Sugar: 85g | Vitamin A: 1214IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 2mg