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.
Equipment
- 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
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.
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.
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.
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.
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.
Mix dry ingredients.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
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.
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.
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.
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
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
Calories: 520 | Fat: 26g | Carbohydrates: 70g | Protein: 5g | Sugar: 53g | Sodium: 260mg