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.

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Prep Time 30

Cook Time 30

Total Time 2

Course Dessert

Cuisine American

Servings

Calories 491 kcal

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.

Nutrition

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