Vanilla Cake with Strawberry Filling

Name: Vanilla Cake with Strawberry Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 3 large eggs; 2 cups fresh strawberries, hulled and sliced; ½ cup granulated sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; ¼ cup water; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Creative Baking Favorites

I've always been drawn to the classic combination of vanilla and strawberries, and this Vanilla Cake with Strawberry Filling captures that love perfectly. Each bite is a delightful blend of fluffy vanilla cake and sweet, tangy strawberries that reminds me of summer days. The process is surprisingly simple yet yields impressive results that are perfect for any occasion. This cake not only looks stunning but also tastes refreshingly delicious, making it a go-to dessert in my kitchen for birthdays, gatherings, or just a sweet treat at home.

Created by

Cassandra Reed

Last updated on 2026-01-08T10:45:34.951Z

When I first attempted to make this Vanilla Cake with Strawberry Filling, I was somewhat intimidated by the layers. However, the method turned out to be easier than I thought, and with the right technique, it became a showstopper in my dessert repertoire. The key is to ensure that the cake layers are cooled completely before filling them, which helps to maintain their structure and prevent sogginess.

One of my favorite tips for this recipe is to use fresh strawberries blended into a sauce for the filling instead of just sliced strawberries. This allows the flavor of the fruit to permeate the cake, creating a more cohesive taste that pairs beautifully with the vanilla. It’s a delightful twist that I can’t recommend enough!

        Why You'll Love This Recipe
        Light and fluffy vanilla cake that melts in your mouth
Fresh strawberry filling adds a burst of flavor
Perfectly balanced sweetness makes it a favorite for any celebration

      

Essential Techniques for a Perfect Cake

To ensure your vanilla cake turns out light and fluffy, be mindful of your creaming technique. Cream together the butter and sugar until it's airy, which usually takes about 4-5 minutes. This step incorporates air into the batter, which helps the cake rise. Also, remember to mix the eggs in one at a time, allowing each to fully integrate before adding the next. This method not only helps in creating a stable batter but will also yield a more uniform texture in the final cake.

When combining the dry ingredients with the wet, alternate between adding the milk and the flour mixture. Starting and ending with the dry ingredients prevents the batter from becoming overly mixed, which can lead to a dense cake. You want to mix until just combined - look for a few streaks of flour remaining; it’s better to under-mix at this stage than to over-mix.

Crafting the Strawberry Filling

The fresh strawberry filling can greatly enhance the cake's flavor profile. Opt for ripe, seasonal strawberries for the best result; they will offer more sweetness and a vibrant color. When cooking the strawberries with sugar and cornstarch, make sure to stir continuously. This prevents the mixture from scorching on the bottom and ensures an even consistency. When it's finished, expect the filling to be bright red and slightly thickened, perfect for spreading between layers.

If you find the filling is too loose, allow it to simmer a few minutes longer to thicken. Alternatively, if you prefer a smoother filling, you could purée the strawberries and strain the mixture to remove the seeds before cooking. This gives the filling a luxurious texture, perfect for those who enjoy a less chunky spread.

Serving and Storing Your Cake

Once assembled, this cake is beautiful as is, but if you're opting for frosting, keep in mind that the heavy cream needs to be beaten until stiff peaks form—this usually takes about 3-5 minutes with a hand mixer on medium-high speed. The frosting will hold its shape beautifully on top of the cake, adding that professional touch. For serving, you can garnish with additional fresh strawberries or even a drizzle of chocolate sauce for a decadent twist.

If you have leftovers, this cake stores well. Keep it in an airtight container in the refrigerator for up to 3 days. You can also freeze the unassembled cake layers for up to a month. Just wrap them tightly in plastic wrap and foil to prevent freezer burn. When ready to enjoy, let the layers thaw in the refrigerator overnight before adding the filling and frosting to maintain the moisture and fluffiness.

Ingredients

For the Cake

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

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
¼ cup water

For Frosting (optional)

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Strawberry Filling

In a saucepan over medium heat, combine the sliced strawberries, sugar, lemon juice, cornstarch, and water. Cook until the strawberries are soft and the mixture thickens, about 5-7 minutes. Allow to cool completely.

Assemble the Cake

Place one layer of the cooled cake on a serving plate. Spread the strawberry filling on top, then place the second cake layer on top. If desired, beat the heavy cream with powdered sugar and vanilla until stiff peaks form and frost the top.

Pro Tips

Using fresh strawberries for the filling not only enhances the flavor but also adds a beautiful color. To prevent the cake layers from becoming soggy, make sure the filling is completely cooled before spreading it between the layers.

Ingredient Substitutions

If you're looking to make this cake dairy-free, you can substitute the unsalted butter with a plant-based butter and use almond or oat milk in place of regular milk. This works well in maintaining the cake's moisture and flavor. For those wanting a lower-sugar option, consider using coconut sugar or a sugar substitute in the cake batter. Just note that this may slightly alter the flavor profile and moisture content of the cake.

For a gluten-free alternative, you can use a 1:1 gluten-free baking blend in place of all-purpose flour. Many blends are designed to mimic the properties of wheat flour, but be sure to check for xanthan gum in the blend, as this helps provide structure to the cake.

Troubleshooting Common Issues

If your cake sinks in the middle after baking, it may be due to underbaking or overmixing the batter. Use a toothpick to check for doneness at the 25-minute mark and make sure it comes out clean or with just a few crumbs attached. Also, avoid opening the oven door during the first 20 minutes of baking, as this can disrupt the rising process.

If you find the cake is too dry, it’s likely either overbaked or lacking enough moisture-rich ingredients. In the future, consider adding a tablespoon of sour cream or yogurt to the batter which not only adds moisture but will also improve the overall texture of the cake.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries, but make sure to thaw and drain them to remove excess moisture.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the un-frosted cake layers for up to 3 months. Wrap them well in plastic wrap and foil.

→ What can I substitute for milk in the recipe?

You can use almond milk or any non-dairy milk as a substitute for regular milk in this recipe.