Strawberry and Vanilla Cake Recipe
This Strawberry and Vanilla Cake features fluffy vanilla chiffon layers, a fresh strawberry filling, and a creamy, smooth frosting. Perfect for any occasion, it's light, fruity, and elegant. Customizable with variations like whipped cream, chocolate drizzle, or mixed berries, this cake is a delightful blend of sweetness and vibrant, natural flavor.
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
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:
- 1⅛ cups granulated sugar
- 1½ cups whole milk
- 7½ tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt omit if using salted butter
Instructions
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.
Notes
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.