Strawberry Vanilla Cake
A strawberry vanilla cake that's layered with a gooey strawberry filling and topped with a sweet colorful icing and fresh strawberries. If you're looking for a dessert to impress, this vanilla cake with strawberries is the way to go.
Layered between two vanilla cakes is a sweet strawberry filling that's made with fresh strawberries. The sweet icing on top and the fresh strawberries for decoration makes it even more amazing.
Why You'll Love This Recipe
Ingredients & Notes
- Vanilla cake - a homemade vanilla cake made with staple ingredients like flour, sugar, vanilla, butter, eggs, etc.
- Strawberry filling - fresh strawberries, lemon juice, sugar, and cornstarch.
- Frosting - you can go with strawberry frosting or vanilla frosting with food coloring mixed in.
- Fresh strawberries - for garnish and decoration
Be sure to check out the full recipe and ingredient list below
How To Make Strawberry Vanilla Cake
See below for a full list of ingredients and detailed instructions.
How To Make The Strawberry Filling
In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Let it sit for about 15-20 minutes so that the juices get released and the flavor comes out.
As that is sitting, mix the cornstarch with 2 tablespoons of water until smooth in a small bowl. Add the mixture to the strawberries in the saucepan.
Cook the mixture over medium heat until it thickens and starts to bubble (about 5-7 minutes). Remove from heat. Let it cool completely.
How To Make The Vanilla Cakes
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
In a large mixing bowl, cream the softened butter and sugar together using a mixer until light and fluffy (about 4-5 minutes).
Add the eggs in one at a time mixing after each addition. Mix in the vanilla.
Gradually add the half the flour mixture, all of the milk, and then the last of the flour mixture. Mix until smooth.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans then turn them out onto a wire rack to cool completely.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top of the cake.
Then spread a layer of strawberry filling over the frosting.
Place the second cake layer on top and frost the top and sides of the cake with the frosting. Just a thin layer will do so that we can save some of the icing.
Decorate the cake with whole strawberries on top and drizzle with the remaining frosting. Chill for about 45 minutes before serving.
Tips & Substitutions
- For the frosting: Go with your favorite vanilla frosting or cream cheese frosting and add in some red food coloring or choose a strawberry flavored frosting. You can also use chocolate frosting to give it that famous strawberry chocolate dessert flavor.
- For the milk: You can use whole milk or buttermilk to make the cake.
- To Make Ahead: You can make the two cakes up to 2 days in advance and assemble when you're ready to serve. Let them cool down, wrap them tightly in plastic wrap, and place in the fridge.
FAQs
A good strawberry flavored frosting works great. You can also use vanilla or cream cheese frosting with a few drops of red food coloring.
I don't recommend it. Fresh strawberries work and taste the best for this vanilla strawberry cake.
You can. You can make the two cakes up to 2 days in advance and assemble when you're ready to serve. Let them cool down, wrap them tightly in plastic wrap, and place in the fridge.
Strawberry Vanilla Cake
Ingredients
For the Vanilla Cake
- 2 ½ cups all purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 eggs
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
- ½ teaspoon salt
- 2 teaspoons baking powder
Strawberry Filling
- 2 cups sliced strawberries fresh not frozen
- 2 tablespoons cornstarch
- ½ cup sugar
- 1 tablespoon lemon juice
Frosting
- 1 can strawberry or vanilla Frosting
Instructions
How To Make The Strawberry Filling
- In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Let it sit for about 15-20 minutes so that the juices get released and the flavor comes out.
- As that is sitting, mix the cornstarch with 2 tablespoons of water until smooth in a small bowl. Add the mixture to the strawberries in the saucepan.
- Cook the mixture over medium heat until it thickens and starts to bubble (about 5-7 minutes). Remove from heat. Let it cool completely.
How To Make The Vanilla Cakes
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a large mixing bowl, cream the softened butter and sugar together using a mixer until light and fluffy (about 4-5 minutes).
- Add the eggs in one at a time mixing after each addition. Mix in the vanilla.
- Gradually add the half the flour mixture, all of the milk, and then the last of the flour mixture. Mix until smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans then turn them out onto a wire rack to cool completely.
Assemble the Cake
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top of the cake.
- Then spread a layer of strawberry filling over the frosting.
- Place the second cake layer on top and frost the top and sides of the cake with the frosting. Just a thin layer will do so that we can save some of the icing.
- Decorate the cake with whole strawberries on top and drizzle with the remaining frosting. Chill for about 45 minutes in the fridge before serving.
Notes
- For the frosting: Go with your favorite vanilla frosting or cream cheese frosting and add in some red food coloring or choose a strawberry flavored frosting. You can also use chocolate frosting to give it that famous strawberry chocolate dessert flavor.
- For the milk: You can use whole milk or buttermilk to make the cake.
- To Make Ahead: You can make the two cakes up to 2 days in advance and assemble when you're ready to serve. Let them cool down, wrap them tightly in plastic wrap, and place in the fridge.
