Strawberry Filling Vanilla Cake combines soft, tender vanilla cake layers with a sweet, fresh strawberry filling. The cake tastes delicious and brings a refreshing fruitiness to every bite.
Making this Strawberry Filling Vanilla Cake is enjoyable and rewarding, especially when shared with loved ones. Many choose to bake it during warm seasons or when craving something sweet and fruity.
Strawberry Filling Vanilla Cake is great for celebrations, family dinners, or any special moment that calls for a homemade dessert. The process of baking this cake can inspire creativity and joy.
Now, I will guide you through the steps to make this tasty Strawberry Filling Vanilla Cake.
Why We Love This Recipe?
We love this Strawberry Filling Vanilla Cake recipe because it brings together everything you want in a homemade dessert light, moist vanilla cake, a sweet and slightly tart strawberry filling, and smooth, creamy frosting.
The balance of flavors is just right, not too sweet, and the freshness of the strawberries adds a natural brightness.
Strawberry Filling Vanilla Cake that looks beautiful and tastes even better, whether for a birthday, holiday, or casual weekend treat.
It’s also easy to customize with different fruits or frostings. Most of all, it’s the kind of recipe that brings joy, comfort, and a reason to gather around the table.
How To Prepare Strawberry Filling Vanilla Cake?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 20 minutes (strawberry filling + cake baking)
Total Time: Approximately 1 hour 10 minutes (includes cake cooling and frosting)
Course: Dessert / Cake
Cuisine: American / Classic Dessert
Calories: 400 per serving (varies by portion)
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or stand mixer
- Saucepan
- Measuring cups and spoons
- Spatula
- Cake pans (2 x 8 or 9 inch round)
- Cooling rack
- Whisk
Ingredients
Strawberry Filling
- 2½ pounds (1,134 grams) fresh strawberries, washed, stemmed, and divided
- 1 cup (227 grams) water
- 3 tablespoons (21 grams) cornstarch
- ½ cup (100 grams) granulated sugar
- ⅛ teaspoon kosher salt
- 2 tablespoons fresh lemon juice
Vanilla Cake
- 1/2 teaspoon salt (reduce if using salted butter)
- 1 cup unsalted butter, softened
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 4 large egg whites, room temperature
- 2½ cups all-purpose flour
- ¾ cup whole milk, room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- ¼ cup canola or vegetable oil
Vanilla Buttercream Frosting
- 3 tablespoons milk or heavy cream (plus more if needed)
- 4 cups powdered sugar
- 1 cup unsalted butter, cubed and at room temperature
- 2 teaspoons vanilla extract
How To Make Strawberry Filling Vanilla Cake
Step 1:
Slice 2 pounds of strawberries and set them aside. In a medium saucepan, combine the water, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the cornstarch fully dissolves. Add the sliced strawberries and continue to cook for 5–7 minutes, or until the mixture thickens and the strawberries soften.
Step 2:
Remove the saucepan from heat and stir in the lemon juice. Let the strawberry filling cool to room temperature. Set aside the remaining ½ pound of whole strawberries to use later when assembling the cake.
Step 3:
Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans, or line them with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt, then set the dry mixture aside.
Step 4:
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light and fluffy, about 3–4 minutes. Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5:
With the mixer on low speed, alternately add the dry ingredients with the milk and oil, beginning and ending with the dry mixture. Mix until just combined—do not over mix to keep the cake tender.
Step 6:
Evenly divide the batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7:
To make the frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar, vanilla, and 1 tablespoon of milk or cream. Continue beating on high speed until the frosting is fluffy, adding more milk if needed for a spreadable consistency.
Step 8:
To assemble the cake, place one cake layer on a serving plate. Spread half of the strawberry filling over the top, then layer some of the reserved whole strawberries. Place the second cake layer on top and frost the entire cake with the vanilla buttercream. Decorate with additional fresh strawberries as desired.
Best Decorating Ideas
The best decorating ideas for Strawberry Filling Vanilla Cake focus on enhancing its fresh, fruity look and delicious taste.
You can top the cake with fresh whole or sliced strawberries arranged neatly for a natural and vibrant appearance.
Adding piped vanilla buttercream rosettes or simple swirls around the edges creates a classic, elegant look. A light dusting of powdered sugar gives a delicate finish.
For extra flair, place a few fresh mint leaves or edible flowers on top. Drizzling some strawberry glaze or sauce over the cake adds shine and enhances the strawberry flavor beautifully.
Pro Expert Tips To Help You Best Results
➤ Choose the Best Strawberries: Select fresh, ripe, and sweet strawberries for the filling. If strawberries are out of season, consider using frozen ones that are fully thawed and drained well to avoid excess liquid.
➤ Cool Cake Layers Completely: Always allow your cake layers to cool completely on a wire rack before adding any filling or frosting. Warm cakes can cause the filling and frosting to melt or slide, ruining the cake’s structure.
➤ Chill the Strawberry Filling: After cooking the strawberry filling, chill it in the refrigerator until firm but still spreadable. This helps prevent the filling from running or making the cake soggy.
➤ Use Room-Temperature Ingredients: Make sure butter, eggs, and milk are at room temperature before mixing. This ensures better emulsification, creating a smooth batter and frosting with ideal texture.
➤ Mix Batter Gently: When combining wet and dry ingredients, mix just until incorporated. Over mixing develops gluten and can make the cake dense and tough instead of soft and tender.
➤ Apply a Crumb Coat: For a cleaner finish, apply a thin layer of frosting (crumb coat) first, then chill the cake for 15-20 minutes before adding the final coat of frosting. This traps crumbs and prevents them from mixing into the outer frosting layer.
➤ Keep Cake Moist: To maintain moistness, brush the cake layers lightly with a simple syrup (equal parts sugar and water heated until dissolved). This adds extra moisture and enhances flavor without overpowering the cake.
My Favorite Ways To Serve It Up
I enjoy serving Strawberry Filling Vanilla Cake slightly warmed, so the filling becomes soft and juicy. Topping each slice with a spoonful of fresh strawberry compote adds extra sweetness and texture.
Sometimes, I add a sprinkle of crushed toasted almonds or pistachios for a bit of crunch. A side of fresh berry salad or a light lemon sorbet pairs wonderfully to balance the sweetness.
This Strawberry Filling Vanilla Cake is great for afternoon tea or casual get-togethers, making every bite rich and satisfying with a mix of flavors and textures.
Variations And Substitutions
Here are some great variations and substitutions for your Strawberry Filling Vanilla Cake to suit different tastes or dietary needs:
Variations
◆ Mixed Berry Filling: Substitute strawberries with a combination of blueberries, raspberries, and blackberries for a mixed berry filling.
◆ Chocolate Cake: Swap the vanilla cake base for a rich chocolate cake to add depth and pair beautifully with strawberry filling.
◆ Lemon Zest: Add lemon zest to the cake batter or frosting for a bright, citrusy twist that complements the strawberries.
◆ Cream Cheese Frosting: Replace the vanilla buttercream with cream cheese frosting for a tangy, creamy finish.
◆ Strawberry Jam Layer: Use high-quality strawberry jam instead of fresh strawberry filling for a quicker option with intense flavor.
Substitutions
➢ Gluten-Free Flour: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free cake.
➢ Dairy-Free: Substitute butter with coconut oil or dairy-free margarine, and use plant-based milk (almond, soy, oat) instead of whole milk.
➢ Egg Replacement: Use flax eggs or commercial egg replacers for an egg-free version.
➢ Sugar Alternatives: Swap granulated sugar with coconut sugar, honey, or maple syrup but adjust liquid quantities slightly for consistency.
➢ Cornstarch Substitute: Use arrowroot powder or tapioca starch instead of cornstarch in the filling.
Storage Recommendations
To keep Strawberry Filling Vanilla Cake fresh, store it in an airtight container in the refrigerator. The cool temperature helps preserve the strawberry filling and prevents the frosting from melting.
Before serving, let the cake sit at room temperature for about 20 minutes to soften slightly for the best flavor and texture.
If you need to store it longer, you can freeze the cake wrapped tightly in plastic wrap and foil for up to two months. When ready to enjoy, thaw it overnight in the fridge for the best results.
Personal Touch or Story
This Strawberry Filling Vanilla Cake has always been a special treat in my family. I remember baking it with my mom on warm weekend afternoons, filling the kitchen with laughter and the sweet smell of vanilla and fresh strawberries.
It became our way to celebrate little victories and moments of togetherness. Every time I make this cake now, it brings back those happy memories and feels like sharing a piece of love with everyone around the table.
It’s more than just a dessert it’s a reminder of home, warmth, and joyful times spent with those I care about most.
Conclusion
I hope my guide makes it easy for you to prepare the Strawberry Filling Vanilla Cake. Following the steps carefully will help you create a cake that is moist, flavorful, and beautifully balanced with fresh strawberry filling.
After making Strawberry Filling Vanilla Cake, you will find the cake incredibly delicious sweet, creamy, and bursting with fresh fruit taste.
It’s truly a rewarding dessert that brings joy to anyone who tries it. Enjoy baking and sharing this wonderful Strawberry Filling Vanilla Cake!
More Strawberry Cake Recipes You’ll Love
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Strawberry Rhubarb Cake Recipe || A Slice of Spring
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Eggless Strawberry Banana Cake Recipe || Best Delicious
Strawberry Filling Vanilla Cake
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Saucepan
- Measuring cups and spoons
- Spatula
- Cake pans (2 x 8 or 9 inch round)
- Cooling rack
- Whisk
Ingredients
Strawberry Filling
- 2½ pounds 1,134 grams fresh strawberries, washed, stemmed, and divided
- 1 cup 227 grams water
- 3 tablespoons 21 grams cornstarch
- ½ cup 100 grams granulated sugar
- ⅛ teaspoon kosher salt
- 2 tablespoons fresh lemon juice
Vanilla Cake
- 1/2 teaspoon salt reduce if using salted butter
- 1 cup unsalted butter softened
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 4 large egg whites room temperature
- 2½ cups all-purpose flour
- ¾ cup whole milk room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- ¼ cup canola or vegetable oil
Vanilla Buttercream Frosting
- 3 tablespoons milk or heavy cream plus more if needed
- 4 cups powdered sugar
- 1 cup unsalted butter cubed and at room temperature
- 2 teaspoons vanilla extract
Instructions
Step 1:
- Slice 2 pounds of strawberries and set them aside. In a medium saucepan, combine the water, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the cornstarch fully dissolves. Add the sliced strawberries and continue to cook for 5–7 minutes, or until the mixture thickens and the strawberries soften.
Step 2:
- Remove the saucepan from heat and stir in the lemon juice. Let the strawberry filling cool to room temperature. Set aside the remaining ½ pound of whole strawberries to use later when assembling the cake.
Step 3:
- Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans, or line them with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt, then set the dry mixture aside.
Step 4:
- In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light and fluffy, about 3–4 minutes. Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5:
- With the mixer on low speed, alternately add the dry ingredients with the milk and oil, beginning and ending with the dry mixture. Mix until just combined—do not over mix to keep the cake tender.
Step 6:
- Evenly divide the batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7:
- To make the frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar, vanilla, and 1 tablespoon of milk or cream. Continue beating on high speed until the frosting is fluffy, adding more milk if needed for a spreadable consistency.
Step 8:
- To assemble the cake, place one cake layer on a serving plate. Spread half of the strawberry filling over the top, then layer some of the reserved whole strawberries. Place the second cake layer on top and frost the entire cake with the vanilla buttercream. Decorate with additional fresh strawberries as desired.