Strawberry and Vanilla Cake recipe brings back memories from my early baking days. I’ve made it many times, but this time, I returned to it for its rich layers and fresh flavor.
The strawberry filling made from real fruit blends perfectly with the soft, airy vanilla chiffon cake. The main specialty of this cake is its balanced sweetness and natural fruit taste. I’ve always loved how the texture stays moist while holding layers beautifully.
Now, I’ll guide through each step of this Strawberry and Vanilla Cake recipe using my tried-and-true method developed from years of personal baking experience.
Strawberry And Vanilla Cake Recipe
Strawberry and Vanilla Cake recipe is a light, layered dessert made with fluffy vanilla chiffon cake and a fresh strawberry filling, finished with a smooth vanilla frosting.
The vanilla cake layers are airy yet moist, thanks to the whipped egg whites folded into the batter. The filling is made from chopped strawberries cooked down with lemon juice, sugar, and cornstarch to create a sweet and slightly tangy layer.
The frosting is a cooked flour-based vanilla frosting, giving it a creamy, not-too-sweet finish. This Strawberry and Vanilla Cake recipe combines natural fruit flavor with classic vanilla, creating a beautiful, well-balanced dessert.
How To Prepare Strawberry And Vanilla Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60minutes
Course: Dessert
Cuisine: American
Calories: 320
Yield: 8 servings
Kitchen Utensils Needed
- Two mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Spatula
- Measuring cups and spoons
- Whisk
- Cake pans (2 x 8-inch round pans)
- Wire cooling rack
- Offset spatula (for frosting)
Ingredients
Strawberry Cake Filling:
- ½ tablespoon granulated sugar
- 3 cups fresh strawberries, finely chopped (or use frozen if out of season)
- 2 tablespoons cornstarch
- 3 tablespoons lemon juice
- 2 tablespoons water
Vanilla Chiffon Cake Layers:
- 1½ cups granulated sugar
- 1¼ cups all-purpose flour (150g)
- 1 teaspoon baking powder
- 2 tablespoons cornstarch
- 7 large eggs, separated, at room temperature
- ½ cup whole milk
- ½ teaspoon cream of tartar
- ½ cup olive oil (or vegetable oil)
- ¼ teaspoon sea salt
- 2 teaspoons pure vanilla extract
Frosting:
- 1â…› cups granulated sugar
- 1½ cups whole milk
- 7½ tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- â…› teaspoon salt (omit if using salted butter)
How To Make Strawberry And Vanilla Cake Recipe
1. Prepare the strawberry filling:
In a small saucepan, combine the strawberries, sugar, lemon juice, and water. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries soften and release juices. Stir in cornstarch and continue cooking until thickened, about 2 more minutes. Remove from heat and let cool completely. The filling will thicken more as it cools.
2. Preheat oven and prep pans:
Preheat your oven to 325°F (163°C). Grease and line two 8-inch round cake pans with parchment paper. Set aside.
3. Make the chiffon cake batter (dry ingredients):
In a large bowl, whisk together flour, granulated sugar (reserve ½ cup for the egg whites), baking powder, cornstarch, and sea salt. Set aside.
4. Mix wet ingredients:
In a separate bowl, whisk together the egg yolks, milk, oil, and vanilla extract until smooth. Gradually stir the wet mixture into the dry ingredients and mix until just combined. Don’t overmix.
5. Whip egg whites:
In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the reserved ½ cup sugar and beat until stiff, glossy peaks form.
6. Fold egg whites into batter:
Gently fold the whipped egg whites into the cake batter in three additions, using a spatula. Be careful not to deflate the batter.
7. Bake the cakes:
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. Make the frosting:
In a saucepan over medium heat, whisk together flour, sugar, and milk. Stir constantly until the mixture thickens to a pudding-like consistency (about 8–10 minutes). Remove from heat and let cool to room temperature. Once cooled, beat in the vanilla and softened butter (or omit if not included in original). Beat until light and fluffy.
9. Assemble the cake:
Once the cakes are completely cooled, place one layer on a cake stand or plate. Spread a generous layer of the strawberry filling over the top. Add the second cake layer on top. Use the frosting to cover the entire cake, smoothing the top and sides with an offset spatula.
10. Chill and serve:
For best results, refrigerate the cake for at least 1 hour before serving. This helps set the frosting and filling. Bring to room temperature before slicing and serving.
Special Note: If using frozen strawberries, thaw them first and drain any excess liquid before cooking. Chiffon cakes are delicate and airy, so avoid overmixing or rough handling during the folding and baking steps.
Why My Recipe Works
My Strawberry and Vanilla Cake recipe works because each component is carefully balanced for taste, texture, and structure. The chiffon cake layers are light and airy due to the whipped egg whites, yet they remain moist from the oil and milk.
The fresh strawberry filling uses lemon juice and cornstarch to bring out natural fruit flavor while keeping the consistency thick enough to hold between layers.
The cooked flour-based frosting is smooth and stable, offering a delicate vanilla flavor without overpowering sweetness.
Every step is tested from experience to ensure the Strawberry and Vanilla Cake recipe holds together beautifully and tastes fresh, not artificial.
Tips For The Perfect Strawberry And Vanilla Cake Recipe
✔ Fresh Strawberries: Using fresh, ripe strawberries will make a huge difference in the flavor of your cake. If fresh strawberries aren’t in season, you can use frozen strawberries, but make sure to thaw and drain them thoroughly before using.
✔ Chill the Cake: If you’re working in a warm kitchen, it may help to chill the cake layers for about 30 minutes before frosting to make them easier to handle.
✔ Make Ahead: The strawberry filling and frosting can be made a day ahead and stored in the refrigerator. This can save you time on the day you plan to assemble and serve the cake.
✔ Flavor Variations: For a different twist, you can add a few drops of almond extract to the buttercream frosting for an almond-vanilla flavor or add some lemon zest to the cake batter for a fresh citrusy touch.
Servings Suggestions For Strawberry And Vanilla Cake Recipe
1. Fresh Berry Garnish: Enhance the presentation and flavor of your cake by adding a garnish of fresh strawberries, raspberries, or blueberries. Arrange them artfully on top of the cake or around the edges of each slice for a burst of color and freshness.
2. Whipped Cream Topping: Serve each slice of cake with a generous dollop of homemade whipped cream. The light and airy texture of the whipped cream complements the moist cake and adds an extra layer of indulgence.
3. Chocolate Drizzle: Elevate your dessert by drizzling melted chocolate over the top of the cake or each individual slice. Use dark, milk, or white chocolate, depending on your preference, for a luxurious touch that pairs beautifully with the vanilla and strawberry flavors.
4. Ice Cream Pairing: Pair each slice of cake with a scoop of your favorite ice cream. Vanilla, strawberry, or even a rich chocolate ice cream would make an excellent complement, adding a cool and creamy contrast to the cake.
5. Dusting of Powdered Sugar: For a simple yet elegant touch, lightly dust the top of the cake with powdered sugar just before serving. This adds a subtle sweetness and a beautiful, snow-like finish to your dessert.
How to Decorate This Strawberry and Vanilla Cake Recipe
1. Fresh Strawberry Arrangement:
Decorate the top of your cake with an arrangement of fresh strawberries. Slice the strawberries in half and place them in a circular pattern around the edges of the cake.
For an extra touch, add whole strawberries in the center or create a strawberry flower by fanning out slices.
2. Piped Buttercream Roses:
Use a piping bag with a star tip to pipe buttercream roses on the top and sides of the cake. Start from the center of each rose and spiral outwards.
You can use pink or red food coloring to tint the buttercream for a beautiful, floral effect that matches the strawberry theme.
3. Chocolate Shavings and Drizzle:
Add an elegant touch with chocolate shavings and a chocolate drizzle. Use a vegetable peeler to create chocolate shavings from a bar of dark or milk chocolate.
Sprinkle the shavings on top of the cake, and drizzle melted chocolate over the top for a decadent look.
Frequently Asked Questions
Can I use frozen strawberries for the filling?
Yes, you can use frozen strawberries if fresh ones are not available. Make sure to thaw and drain them before using. The flavor might be slightly different, but they will still work well for the filling.
How can I make the cake more moist?
To make the cake more moist, consider adding an extra egg or substituting some of the butter with sour cream or yogurt. You can also brush the cake layers with simple syrup before adding the filling and frosting.
Can I make this cake in advance?
Yes, you can make this cake in advance. You can bake the cake layers and prepare the strawberry filling a day ahead. Store the cake layers wrapped in plastic wrap at room temperature and keep the filling in the refrigerator.
What can I use instead of vanilla buttercream frosting?
If you prefer a different frosting, cream cheese frosting, whipped cream frosting, or even a strawberry buttercream can be great alternatives. Each will complement the flavors of the cake and filling beautifully.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you need to store it longer, wrap individual slices in plastic wrap and foil, and freeze them for up to 3 months.
Conclusion
My process for making this Strawberry and Vanilla Cake recipe was simple, smooth, and truly enjoyable. Every step came together easily, and the result was a delicious, beautifully layered cake that everyone loved.
I felt proud of the outcome and confident in my method. The fresh strawberry filling, soft vanilla cake, and creamy frosting were a perfect match.
I’m happy to share this Strawberry and Vanilla Cake recipe so others can enjoy the same success. I hope you try it, make it your own, and enjoy every bite just like I did.
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Strawberry and Vanilla Cake Recipe
Equipment
- Two mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Spatula
- Measuring cups and spoons
- Whisk
- Cake pans (2 x 8-inch round pans)
- Wire cooling rack
- Offset spatula (for frosting)
Ingredients Â
Strawberry Cake Filling:
- ½ tablespoon granulated sugar
- 3 cups fresh strawberries finely chopped (or use frozen if out of season)
- 2 tablespoons cornstarch
- 3 tablespoons lemon juice
- 2 tablespoons water
Vanilla Chiffon Cake Layers:
- 1½ cups granulated sugar
- 1¼ cups all-purpose flour 150g
- 1 teaspoon baking powder
- 2 tablespoons cornstarch
- 7 large eggs separated, at room temperature
- ½ cup whole milk
- ½ teaspoon cream of tartar
- ½ cup olive oil or vegetable oil
- ¼ teaspoon sea salt
- 2 teaspoons pure vanilla extract
Frosting:
- 1â…› cups granulated sugar
- 1½ cups whole milk
- 7½ tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- â…› teaspoon salt omit if using salted butter
InstructionsÂ
Prepare the strawberry filling:
- In a small saucepan, combine the strawberries, sugar, lemon juice, and water. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries soften and release juices. Stir in cornstarch and continue cooking until thickened, about 2 more minutes. Remove from heat and let cool completely. The filling will thicken more as it cools.
Preheat oven and prep pans:
- Preheat your oven to 325°F (163°C). Grease and line two 8-inch round cake pans with parchment paper. Set aside.
Make the chiffon cake batter (dry ingredients):
- In a large bowl, whisk together flour, granulated sugar (reserve ½ cup for the egg whites), baking powder, cornstarch, and sea salt. Set aside.
Mix wet ingredients:
- In a separate bowl, whisk together the egg yolks, milk, oil, and vanilla extract until smooth. Gradually stir the wet mixture into the dry ingredients and mix until just combined. Don’t overmix.
Whip egg whites:
- In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the reserved ½ cup sugar and beat until stiff, glossy peaks form.
Fold egg whites into batter:
- Gently fold the whipped egg whites into the cake batter in three additions, using a spatula. Be careful not to deflate the batter.
Bake the cakes:
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the frosting:
- In a saucepan over medium heat, whisk together flour, sugar, and milk. Stir constantly until the mixture thickens to a pudding-like consistency (about 8–10 minutes). Remove from heat and let cool to room temperature. Once cooled, beat in the vanilla and softened butter (or omit if not included in original). Beat until light and fluffy.
Assemble the cake:
- Once the cakes are completely cooled, place one layer on a cake stand or plate. Spread a generous layer of the strawberry filling over the top. Add the second cake layer on top. Use the frosting to cover the entire cake, smoothing the top and sides with an offset spatula.
Chill and serve:
- For best results, refrigerate the cake for at least 1 hour before serving. This helps set the frosting and filling. Bring to room temperature before slicing and serving.