Strawberry Vanilla Cake
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This vanilla strawberry cake is going to be your new go-to birthday cake! It has soft and fluffy vanilla cake layers sandwiched with a homemade strawberry filling. It’s then frosted with strawberry buttercream that’s naturally pink! This vanilla cake with fresh strawberry filling is perfect all spring and summer long.
So I was making my soft and fluffy vanilla cake with chocolate frosting for the hundredth time (hey, don’t judge me) and realised I needed a strawberry version asap! Look, I love chocolate frosting all year long but when the weather gets warmer and the grocery store starts stocking fresh and juicy strawberries, I need something a little bit lighter and fruity!
This strawberry vanilla cake uses the same cake layers, so you know you’re getting a soft, moist, and fluffy vanilla cake. I realised I didn’t want to use freeze-dried strawberries in the filling or frosting since I know not everyone can get them! So, after a ton of testing, I created this strawberry buttercream that gets its color and flavor from homemade strawberry preserves.
If you’ve got a bunch of leftover strawberries (lucky!), then you need to try my popular strawberry cheesecake cookies or soft vegan strawberry shortcakes!
Why You’ll Love This Strawberry Vanilla Cake
- This recipe uses fresh strawberries for both the filling and the frosting.
- Like all my recipes, you can easily make this cake dairy-free!
- The vanilla cake uses a combo of butter and oil, making it super soft for days.
Ingredients Needed
- Strawberries: I’m using fresh strawberries, but you can use frozen strawberries.
- Butter: You can use regular butter or dairy-free butter.
- Lemon Juice: Feel free to use fresh or storebought lemon juice!
- Cornstarch: The cornstarch will help thicken the strawberry filling, but you can swap it out for an equal amount of tapioca starch!
- Oil: Make sure to use a neutral oil like vegetable, canola, sunflower, or grapeseed oil. We want something that doesn’t have a strong taste or smell.
- Vanilla Extract: Try to use a good quality vanilla extract if you can!
Step by Step Instructions
Step 1: Start by making the strawberry filling. Whisk the cornstarch and water together in a small bowl and set aside.
Step 2: Add the chopped strawberries, lemon juice, and sugar to a medium pan on the stove over medium-low heat.
Step 3: Stir to combine and continue stirring until it reaches a simmer. Reduce the heat to low and cook until reduced, around 8-10 minutes.
Step 4: Add the cornstarch mixture to the pan and mix. Remove from heat once the mixture sticks to the back of a spoon.
Step 5: Set aside and let cool completely. Transfer to a container or bowl and cover tightly with plastic wrap. Refrigerate for at least an hour.
Step 6: Preheat the oven to 350°F and grease and line two 8-inch cake pans with parchment paper.
Step 7: Using a hand mixer or a stand mixer, beat the butter and oil together. Then, add the eggs and vanilla extract. Add the granulated sugar.
Step 8: Mix the dry ingredients in a separate bowl.
Step 9: Alternate adding the milk and dry ingredients.
Step 10: Divide the cake batter evenly between the two cake pans and bake in the oven for 24-30 minutes. Let the cakes cool in the pan for 10-15 minutes, then remove them from the pans and let them cool completely.
Step 11: Mix the butter with the powdered sugar with a handheld mixer or stand mixer. Add ¼ cup of the strawberry cake filling and mix until combined. You might need to add a bit more powdered sugar.
Step 12: Cover the frosting and refrigerate until both cake layers are completely cool.
Step 13: Place one cake layer down onto your cake plate and pipe a thick layer of frosting along the edge of the cake. This is so your cake filling doesn’t seep out!
Step 14: Scoop the remaining strawberry filling onto the cake. Place the second cake layer on top.
Step 15: Frost the cake and enjoy!
Expert Tips
- It’s me, the kitchen scale queen! Just kidding, but like always, I recommend using a kitchen scale when weighing out your flour. It’s so easy to add too much flour if you’re using measuring cups, and then your cake is going to be dry and dense.
- No kitchen scale? No problem. Just use the scoop and level method to weigh out your flour.
- This recipe provides enough buttercream for piping and decorating, but if you don’t want that much buttercream, then you can make ⅔ of the recipe or freeze the leftovers.
- Don’t skip lining the cake pans! Otherwise, it’s going to be really hard to get the cakes out in one piece.
- Make sure the cake layers are completely cool before you start assembling the cake. Warm cakes + cold frosting is never a good combo.
Storage Instructions
Because of the strawberry cake filling, I recommend storing this cake in an airtight container in the fridge for up to 4-5 days.
To make this cake ahead of time, freeze the cake layers. Just wrap each cake layer in parchment paper and then foil. Place in freezer bags and freeze for up to 3 months. Let them thaw at room temperature.
If you have any leftover buttercream, place it in an airtight container and freeze it for up to 2 months. Let it thaw in the fridge and then re-whip it with a handheld mixer or stand mixer.
More Strawberry Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Vanilla Strawberry Cake
Ingredients
Strawberry Cake Filling
- 3 cups fresh strawberries, chopped into small pieces, (may sub frozen)
- ½ cup (100 g) granulated sugar
- 3 Tablespoons lemon juice
- 2 Tablespoons water
- 2 Tablespoon (12 g) cornstarch
Vanilla Cake
- ½ cup (105 g) butter, softened, (regular or dairy free)
- ½ cup (108 g) sunflower, grapeseed, or canola oil
- 3 eggs
- 1½ Tablespoons vanilla extract
- 1¼ cup (250 g) granulated sugar
- 2⅓ cup (292 g) all-purpose flour
- ¼ cup cornstarch
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- 1½ cup (375 ml) milk of choice, (regular or dairy free)
Strawberry Buttercream
- 1½ cup (315 g) butter, softened, (regular or dairy free) SEE NOTES
- 3-3¾ cups (360 g) powdered sugar (icing sugar)
- ¼ cup strawberry cake filling from recipe above
Instructions
Strawberry Cake Filling
- In a small bowl, whisk cornstarch and water together until combined and set aside.
- Add chopped strawberries, sugar, and lemon juice to a medium or large pan on medium low heat.
- Stir to combine and continue stirring every few minutes until the mixture reaches a simmer. Reduce the heat to low and cook until the mixture has reduced. This should take around 8-10 minutes.
- Add the cornstarch slurry into the pan and stir to combine. The mixture will continue to thicken for a few more minutes. Remove from heat when the mixture sticks to the back of a spoon.
- Set aside and allow the mixture to cool completely (it will continue to thicken as it cools).
- Once cooled, transfer the filling to an airtight container or a bowl tightly covered with plastic wrap and refrigerate for at least one hour before using.
Vanilla Cake
- Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut out pieces of parchment paper so that they fit in the bottom of each pan (do not skip this step!). Set the pans aside.
- Using a hand mixer or stand mixer with the paddle attachment, beat the butter and oil together until combined. Add in the eggs and vanilla extract.
- Mix in the granulated sugar.
- Add in flour, cornstarch, salt, and baking powder to a separate bowl and whisk together.
- Alternate slowly adding in the milk and the dry ingredients. Mix until combined.
- Divide the cake batter between the two cake pans and bake for 24-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Let the cakes cool in the pan for 10-15 minutes, then remove them from the pan (by running a butter knife or offset spatula around the edges and then flipping the cake upside down onto a cooling rack). While the cakes cool, make the buttercream.
Strawberry Buttercream
- Add the butter to a large bowl. Slowly add in powdered sugar, using a standing mixer or handheld mixer to mix until combined.
- Add ¼ cup of the strawberry cake filling to the buttercream and mix until fully combined. If needed, slowly add in more powdered sugar until it reaches your desired consistency. If using dairy free butter, the buttercream won't be as firm as traditional buttercream because of the strawberries.
- Cover and refrigerate until the cakes have cooled completely.
Assembling the Cake
- Once the cake layers and filling have cooled completely, assemble the cake. Place one cake layer onto your cake plate and pipe a thick layer of frosting on top of the cake along the edges, like a border (photos in the post above for reference).
- Scoop the strawberry filling onto the cake, so that there is a circle of buttercream around it. Place the second cake layer on top.
- Frost the cake and decorate as desired. Remaining buttercream can be frozen.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I made a triple layer cake instead of just 2 layers and this cake recipe was FANTASTIC! All the ingredients and instructions were super easy to follow and the cake stayed SO moist!! 10/10, best cake recipe ever!
Love a triple cake! Thank you for your review!