Vanilla Cake with Strawberry Filling

Name: Vanilla Cake with Strawberry Filling
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 large eggs; 2 teaspoons vanilla extract; 2 teaspoons baking powder; ½ teaspoon salt; 2 cups fresh strawberries, hulled and sliced; ½ cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice

Highlighted under: Sweet Baking Recipes

I absolutely love creating a delightful Vanilla Cake with Strawberry Filling for any occasion. The combination of soft, fluffy vanilla cake layered with a sweet strawberry filling makes my heart sing. I find that using fresh strawberries really elevates the flavor and brings a burst of freshness that pairs wonderfully with the cake's rich texture. This recipe is perfect for celebrating milestones or simply indulging in a weekend treat, and I can guarantee it will become a favorite in your household.

Created by

Jessica Brown

Last updated on 2026-01-08T12:09:07.929Z

In my journey of baking, I've discovered that the secret to a light and airy vanilla cake lies in the meticulous creaming of the butter and sugar. This step incorporates air into the batter, resulting in that delightful texture we all crave. I always take my time during this process, and it makes all the difference. Pairing this cake with strawberry filling not only adds a pop of color but also a flavor that beautifully complements the vanilla.

One time, I experimented by adding a touch of lemon zest to the filling, which elevated the entire dessert. The hint of acidity balanced the sweetness perfectly, making each bite a harmonious experience. Trust me, if you want a show-stopping dessert, this is the way to go!

Why You'll Love This Recipe
Light and fluffy cake that's a dream to bite into
Fresh strawberry filling offers a beautiful contrast
Perfect for birthdays, anniversaries, or anytime you want to impress

Understanding the Ingredients

The choice of ingredients is crucial for achieving the perfect vanilla cake. All-purpose flour provides the right structure while keeping the cake light. Using unsalted butter allows you to control the salt content better, ensuring a balanced flavor profile. It's essential that the butter is softened to room temperature, as this will help in achieving a creamy texture when creamed with sugar. If you need a dairy-free option, consider substituting the butter with a plant-based spread and the milk with almond or oat milk for a similar result.

The fresh strawberries in this recipe are not just for flavor; they also add moisture and a beautiful color contrast to the cake. If fresh strawberries are out of season, you can opt for frozen strawberries. However, be sure to thaw and strain them to avoid excess moisture in your filling. The lemon juice added to the strawberry mixture not only enhances the strawberries' natural sweetness but also prevents the filling from becoming overly thick, maintaining a nice, spreadable consistency.

For the sugar, I prefer granulated sugar as it easily dissolves into the batter, contributing to a soft crumb. If you're looking to reduce sugar, consider using a sugar substitute suitable for baking, but keep an eye on the texture, as it may alter the cake's fluffiness.

Techniques for Better Baking

When baking the cake, it's vital to monitor the baking time closely. Start checking for doneness at 25 minutes, and remember that ovens can vary in temperature. A toothpick inserted into the center should come out clean or with few moist crumbs, but not wet batter. If your cakes seem to dome in the middle, gently tap them on the counter to help settle them before cooling. This leveling can ease assembly later and prevent the cake from leaning.

Cooling the cakes is another step not to overlook. Allow them to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely. If your cakes are warm when adding the strawberry filling, the filling can seep into the cake rather than sit neatly between the layers. A neat trick is to wrap the cooled layers in plastic wrap and chill them in the refrigerator for 30 minutes before assembly—this firms up the cake for easier manipulation.

When assembling, it’s helpful to place a layer of parchment paper under the cake before adding the filling, which makes cleanup a breeze. For those interested in separating the subjective sweetness, you can add layers of whipped cream between the strawberry filling and the cake for a lightened taste and a beautiful presentation.

Ingredients

Gather these fresh ingredients before you get started:

Vanilla Cake

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

Strawberry Filling

2 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

Make sure to have your ingredients prepped and ready for the best results!

Instructions

Follow these steps for a perfect cake:

Prepare the Strawberries

In a saucepan over medium heat, combine sliced strawberries, sugar, cornstarch, and lemon juice. Cook until the mixture thickens and strawberries soften, about 5 minutes. Remove from heat and let cool.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing well. Then, stir in vanilla extract.

Mix Dry Ingredients

In another bowl, combine flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with milk. Mix until just combined.

Bake the Cake

Divide the batter evenly between two greased and floured cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cooling for 10 minutes before transferring the cakes to wire racks.

Assemble the Cake

Once cake layers are completely cool, place one layer on a plate, add strawberry filling on top, and then place the second layer over it. Optionally, frost with whipped cream or buttercream.

Let the cake sit for a while to allow flavors to meld before slicing!

Pro Tips

For added flavor, you can infuse your cake batter with almond extract or add a layer of whipped cream between the cake and filling.

Make Ahead and Storage Tips

This vanilla cake can be baked ahead of time, as it freezes beautifully. Wrap the cooled layers tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to three months. When ready to use, simply thaw wrapped layers in the refrigerator for a few hours or overnight. This means you can have your cake layers ready to go for a quick assembly on a busy day.

The strawberry filling can also be made in advance and stored in an airtight container in the refrigerator for up to one week. If it thickens more than desired in the fridge, gently warm it in the microwave for a few seconds, stirring well until it is spreadable again. For serving, consider topping the layers with fresh strawberries for added texture and a burst of freshness that enhances each bite.

Serving Suggestions and Variations

While this cake is delightful on its own, you can elevate it with a variety of toppings. A light dusting of powdered sugar can add a touch of elegance, or you could opt for a classic buttercream frosting or a creamy whipped topping for a richer flavor. If you want an extra indulgence, consider adding chocolate ganache between the layers for a decadent layer of flavor that pairs remarkably with both vanilla and strawberry.

For those looking to switch things up, you can substitute the strawberry filling with other fruits like raspberries or blueberries, which work equally well. If you want a more tropical twist, try using mashed bananas combined with a hint of coconut cream for the filling. Each variation will give the vanilla cake a unique twist, making it a versatile dessert option for any occasion.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, but thaw and drain them first to avoid excess moisture in the filling.

→ How do I store the cake?

Keep the cake in an airtight container in the refrigerator for up to 4 days.

→ Can I make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend.

→ What can I use instead of eggs?

You can use applesauce or mashed bananas as an egg substitute in this recipe. Use ¼ cup for each egg.