Vanilla Cake With Strawberry Filling

This vanilla cake with strawberry filling has been part of my baking life for years, inspired by watching classic home-baking shows where tender layers met bright fruit.

I learned early how a soft vanilla base lets the strawberry flavor shine through, giving the cake a warm homemade character I always loved creating in my kitchen.

The main specialty lies in the fresh strawberry center that melts into the fluffy layers, giving a rich, comforting texture.

I will now show step-by-step how this vanilla cake with strawberry filling comes together so you can enjoy the same nostalgic experience I’ve always cherished.

About This Vanilla Cake With Strawberry Filling

This Vanilla Cake with Strawberry Filling delivers a soft, tender crumb and a gentle sweetness that blends beautifully into the bright, fruity layer nestled inside.

The cake brings together butter, sugar, eggs, buttermilk, cake flour, baking powder, baking soda, salt, and a full tablespoon of vanilla for deep flavor. The filling uses strawberries, sugar, lemon juice, cornstarch, and water cooked until thick and glossy.

Frosting made from butter, confectioners’ sugar, cream, vanilla, and a touch of salt adds a smooth finish that ties the flavors into a balanced, comforting dessert.

How To Prepare Vanilla Cake With Strawberry Filling

To make this Vanilla Cake with Strawberry Filling perfectly, I’ll guide you through every step clearly, sharing tips from my experience.

I’ve included a list of helpful kitchen tools, though not all are required. Use what you have, and you’ll still achieve a tender, flavorful cake with a sweet, fruity filling that looks and tastes amazing.

Recipe Overview

Prep time: 35 minutes

Cook time: 35 minutes

Total time: 1 hour 10 minutes (plus cooling)

Course: Dessert

Cuisine: American

Yield: 10 servings

Kitchen Utensils

• 2 round cake pans (8 inch)
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Whisk
• Saucepan
• Cooling racks
• Offset spatula for frosting
• Measuring cups and spoons

Ingredients

Strawberry Filling

• 12 oz fresh strawberries (or frozen, straight from the bag)
• ¾ cup water
• 3 tbsp cornstarch
• 1 tbsp fresh lemon juice
• ½ cup sugar

Vanilla Cake

• 1½ cups unsalted butter, softened
• 3⅔ cups cake flour, spooned and leveled
• 1½ cups buttermilk, room temperature
• 2 cups granulated sugar
• 3 large eggs plus 2 extra egg whites, room temperature
• 2 tsp baking powder
• ¾ tsp baking soda
• 1 tsp salt
• 1 tbsp pure vanilla extract

Vanilla Frosting

• 1 cup unsalted butter, softened
• 4–5 cups confectioners’ sugar
• ¼ cup heavy cream
• 2 tsp pure vanilla extract
• A pinch of salt to balance

Instructions

1. Prepare the strawberry filling first.

Combine the strawberries, sugar, and ½ cup of the water in a saucepan. Warm over medium heat until the berries soften. In a small bowl, whisk the remaining ¼ cup water with cornstarch, then stir it into the pot.

2. Thicken the filling.

Let the mixture bubble gently, stirring often until thick and glossy. Remove from heat, stir in the lemon juice, and allow it to cool completely. It thickens more as it cools.

3. Preheat the oven and prepare pans.

Set the oven to 350°F (177°C). Grease your cake pans, line the bottoms with parchment, and lightly dust with flour.

4. Cream the butter and sugar.

In a large mixing bowl, beat the softened butter and granulated sugar together for about 3 minutes until pale and fluffy.

5. Add the eggs and vanilla.

Beat in the 3 whole eggs one at a time, and then mix in the 2 egg whites. Pour in the tablespoon of vanilla extract and blend until everything is smooth.

6. Mix dry ingredients.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.

7. Combine the batter.

Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk. Start and end with the dry mix. Stir only until everything is incorporated don’t overbeat.

8. Bake.

Divide the batter evenly between the prepared pans. Bake for 28–35 minutes, or until the tops spring back when gently touched and a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, and then move them to cooling racks.

9. Make the frosting.

Beat the softened butter until creamy. Add the confectioners’ sugar gradually, followed by the heavy cream, vanilla, and a pinch of salt. Continue beating until the frosting is light and smooth. Add more sugar or cream to reach the texture you want.

10. Assemble the cake.

Level the cake layers if needed. Place the first layer on a plate, spread a generous amount of strawberry filling on top, and then add the second layer. Frost the entire cake with the vanilla frosting, smoothing the sides and top. Add extra strawberry filling on top if you like.

Notes: Make sure all dairy ingredients are room temperature so the batter blends evenly. If using frozen strawberries, do not thaw; cook them straight from the freezer. Let the strawberry filling cool fully or it will melt the frosting. Cake layers can be baked a day ahead and stored tightly wrapped.

Nutrition Facts Of Vanilla Cake With Strawberry Filling

Nutrition	Amounts
Calories	520
Fat	26g
Carbohydrates	70g
Protein	5g
Sugar	53g
Sodium	260mg

Why Peoples Like Vanilla Cake With Strawberry Filling?

People like Vanilla Cake with Strawberry Filling because the flavor feels comforting, gentle, and layered in a way that brings homemade charm to the table.

The soft vanilla base creates a mellow foundation that welcomes the bright strawberry center, giving a pleasant sense of balance.

The cake feels familiar yet special, making it enjoyable for gatherings, celebrations, or simple moments of sharing. The fruit adds color and brightness, while the tender crumb brings a warm bakery style texture.

Many find that this vanilla cake with strawberry filling carries a nostalgic quality that keeps them returning to the recipe again and again.

Why My Recipe Works

Your vanilla cake with strawberry filling works because it balances the right ingredients, techniques, and timing to create a tender, flavorful cake. The creaming of butter and sugar incorporates air, giving the cake a light texture.

Alternating dry ingredients with buttermilk prevents over mixing, keeping the crumb soft. Eggs at room temperature help the batter emulsify, while the precise amount of vanilla enhances flavor.

The strawberry filling is cooked to thicken, preventing it from seeping into the layers, and the frosting’s consistency allows smooth coverage.

Following these steps ensures the vanilla cake with strawberry filling rises evenly, stays moist, and delivers consistent results every time.

How To Decorate And Serve This Recipe

To decorate vanilla cake with strawberry filling, start by leveling the cooled cake layers for an even stack. Spread a thick layer of strawberry filling on the first layer, then gently place the second layer on top.

Frost the entire cake with creamy vanilla frosting, smoothing the sides and top with an offset spatula. For extra appeal, pipe decorative swirls or rosettes around the edges. Garnish with fresh strawberries on top for color and freshness.

Serve the vanilla cake with strawberry filling at room temperature, slicing carefully to showcase the bright strawberry center, creating a visually appealing and delicious presentation.

When To Serve

Vanilla cake with strawberry filling is best served at room temperature, about 30–60 minutes after taking it out of the refrigerator.

This allows the frosting and filling to soften slightly, making each slice tender and flavorful. It works well as a centerpiece dessert for birthdays, gatherings, afternoon tea, or celebrations.

For a fresher taste, serve it shortly after assembling, so the strawberry filling retains its bright flavor and the cake layers stay moist. Slice carefully to showcase the filling and present an appealing, colorful dessert on the plate.

Expert Baking Tips

1. Let your butter, eggs, and buttermilk sit out until they reach room temperature so they mix together smoothly and make the cake light.

2. Always spoon your flour into the measuring cup and level it off instead of scooping—it keeps the cake from becoming too dense.

3. Beat butter and sugar together until they’re pale and fluffy; this traps air that helps the cake rise.

4. When adding flour and buttermilk, do it in portions, alternating them. Mix gently so the batter stays soft.

5. Cook the strawberries slowly with sugar and cornstarch, stirring constantly, until the filling thickens and becomes glossy.

6. Let the cake layers cool completely before spreading frosting, or the frosting will slide off.

Additions For Make More Delicious

➤ Infused Strawberry Filling – Simmer the strawberry filling with a little orange juice or balsamic vinegar to deepen the flavor and add a subtle tang.

➤ Layered Jam or Preserves – Spread a thin layer of raspberry, apricot, or strawberry jam under the filling to boost sweetness and create extra moist layers.

➤ Flavored Frosting – Add a touch of almond extract, cream cheese, or citrus zest to the frosting for a richer, more complex taste.

➤ Crunchy Texture – Fold finely chopped toasted nuts, granola, or cookie crumbs into the frosting or sprinkle on top for contrast to the soft cake.

➤ Chocolate Accent – Melt dark, milk, or white chocolate and drizzle over the cake or pipe decorative patterns on top to enhance richness and visual appeal.

How Do I Store This Cake?

To store vanilla cake with strawberry filling, first make sure the cake is completely cooled and the filling and frosting are set.

Cover the cake loosely with a cake dome or plastic wrap to prevent it from drying out. It can stay at room temperature for up to 1–2 days if your kitchen is cool.

For longer storage, refrigerate the cake in an airtight container for up to 5 days. If needed, the cake layers can also be wrapped tightly in plastic wrap and frozen for up to 2 months, then thawed in the refrigerator before assembling.

FAQs For Vanilla Cake With Strawberry Filling

Conclusion

This vanilla cake with strawberry filling is truly a delicious dessert that brings soft, flavorful cake layers together with a sweet, fruity center and creamy frosting.

After making it, I always enjoy serving it to friends and family, watching them appreciate the bright strawberry filling and tender cake.

Using my easy method makes the process smooth and enjoyable, allowing me to recreate this dessert anytime without stress.

Every time I make vanilla cake with strawberry filling, the results are consistent and satisfying. I hope you try this vanilla cake with strawberry filling and enjoy it as much as I do.

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