Name: Vanilla Cake with Strawberry Filling Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 2 tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 4 large eggs; 2 tsp pure vanilla extract; 1 cup whole milk; 2 cups fresh strawberries, sliced; ¼ cup sugar (for filling)

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If you adore classic, comforting desserts with a fresh twist, you are going to fall head over heels for this Vanilla Cake with Strawberry Filling. This cake brings together the tender crumb of a perfectly baked vanilla cake with a luscious, fruity strawberry filling that bursts with natural sweetness and just the right amount of tang. Every bite feels like a celebration of summer, wrapped up in a soft, moist slice that’s as visually stunning as it is delicious. Whether you’re making it for a special occasion or simply to brighten up your day, this Vanilla Cake with Strawberry Filling is destined to become a trusted favorite in your recipe collection.

Vanilla Cake with Strawberry Filling Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines in its simplicity, relying on staple ingredients you probably already have on hand, yet each one plays a crucial role in delivering the perfect balance of flavor, texture, and visual appeal. From the richness of the butter to the freshness of the strawberries, these components come together flawlessly.

2 cups all-purpose flour: Provides the sturdy yet tender base that holds everything together beautifully.
1 ½ cups granulated sugar: Adds the essential sweetness that pairs perfectly with vanilla and strawberries.
2 tsp baking powder: Gives the cake lift and a light, airy crumb without any heaviness.
½ tsp salt: Enhances all the flavors and balances the sweetness.
½ cup unsalted butter (softened): Adds richness and moisture for that melt-in-your-mouth texture.
4 large eggs: Provide structure and help create a smooth batter consistency.
2 tsp pure vanilla extract: The heart of this recipe, imparting that classic vanilla aroma and warmth.
1 cup whole milk: Keeps the cake tender and moist while blending the ingredients perfectly.
2 cups fresh strawberries (sliced): Brings freshness and vibrant color to the filling with natural sweetness.
¼ cup sugar (for filling): Sweetens the strawberries just enough to create a luscious, juicy filling.

How to Make Vanilla Cake with Strawberry Filling

Step 1: Prepare Your Pans and Dry Ingredients

Start by preheating your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed. Grease and flour two round cake pans to prevent sticking and promote even baking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This combination ensures your cake will rise beautifully and have an even texture.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This creaming process is key to incorporating air into your batter, which results in that tender crumb everyone loves in a vanilla cake.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition to create a smooth, emulsified batter. Stir in the pure vanilla extract, which infuses the cake with its signature warm and fragrant flavor.

Step 4: Combine Dry Ingredients with Wet Mixture

Gradually incorporate the flour mixture into the wet mixture by alternating with the whole milk – start with a portion of the flour, then add some milk, and repeat until everything is just combined. Be careful not to overmix; you want a smooth batter but still light and airy.

Step 5: Bake the Cake Layers

Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes until the cakes are a beautiful golden brown and a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack – patience here pays off by ensuring your cake layers don’t crumble when assembling.

Step 6: Make the Strawberry Filling and Assemble

While the cakes cool, toss the sliced fresh strawberries with ¼ cup of sugar. This simple step draws out their natural juices, creating a sweet, luscious filling. Once the cake layers are fully cooled, spread the strawberry filling generously between them, allowing those juicy berries to shine through and create a stunning middle layer.

How to Serve Vanilla Cake with Strawberry Filling

Garnishes

A light dusting of powdered sugar or a few whole fresh strawberries on top adds an elegant and inviting finish. You can also whip up some fresh cream to pipe around the edges for a touch of luxury that complements the sweet and tangy strawberry filling beautifully.

Side Dishes

This Vanilla Cake with Strawberry Filling pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a refreshing contrast, serve it alongside a citrusy fruit salad or a simple cup of freshly brewed tea or coffee to balance the flavors perfectly.

Creative Ways to Present

Try layering mini cakes in individual glass jars for a charming and portable twist on this classic dessert. Alternatively, cut the cake into small squares and serve them as bite-sized treats at a party or afternoon tea; these charming bites will surely impress your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vanilla Cake with Strawberry Filling covered in the refrigerator to preserve freshness. Wrapped tightly in plastic wrap or stored in an airtight container, the cake will remain moist and flavorful for up to three days.

Freezing

You can freeze the cake layers without the filling for up to two months. Wrap each layer tightly in plastic wrap and then in aluminum foil to protect against freezer burn. To freeze the assembled cake with filling, do so only if well-covered and consumed within a month for the best texture.

Reheating

Reheat refrigerated cake slices at room temperature for about 30 minutes before serving or warm gently in the microwave for 10-15 seconds to bring back the softness in the cake. Avoid overheating to maintain the perfect texture and flavor.

FAQs

Can I use frozen strawberries instead of fresh for the filling?

While fresh strawberries offer the best texture and flavor for this Vanilla Cake with Strawberry Filling, frozen strawberries can be used as well. Just be sure to thaw and drain them thoroughly to avoid excess moisture in the filling layer.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, and your Vanilla Cake with Strawberry Filling will still turn out moist and delicious without sacrificing taste.

How far in advance can I assemble the cake?

You can assemble the cake with the strawberry filling a few hours ahead and store it chilled. For best results, avoid assembling more than 24 hours in advance, since strawberries may release moisture that could affect the cake’s texture.

Can I use a different fruit for the filling?

Definitely! While strawberries are classic, you can switch it up with raspberries, blueberries, or even a mixed berry filling. Just adjust the sugar slightly according to the fruit’s sweetness.

What’s the best way to get even cake layers?

Level your cake pans before baking, and if needed, use a serrated knife to trim any domed tops after baking. This creates flat, even layers ideal for stacking with your strawberry filling.

Final Thoughts

If you’re yearning for a dessert that feels like a warm hug with a touch of elegance, give this Vanilla Cake with Strawberry Filling a try. It’s a recipe that’s straightforward enough for everyday baking yet special enough to wow any crowd. Sharing a slice of this cake is like sharing a little slice of joy, and I promise it will quickly become one of your treasured go-to recipes.

Vanilla Cake with Strawberry Filling Recipe

★★★★★

5.1 from 10 reviews

Author: Olivia
Total Time: 50 mins
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This classic Vanilla Cake with Strawberry Filling is a delightful dessert perfect for any occasion. Featuring a moist and tender vanilla sponge layered with fresh strawberry filling, this cake is both visually appealing and delicious. It combines the rich flavors of vanilla and fresh strawberries to create a delightful treat that is sure to impress.

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking and ensure easy removal after baking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color. This aerates the batter and contributes to the cake’s tender crumb.
Add eggs and vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Then stir in the pure vanilla extract to add that classic vanilla aroma and flavor.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with whole milk. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing, which can make the cake tough.
Bake the cakes: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
Prepare strawberry filling: While the cakes are baking, combine sliced fresh strawberries with ¼ cup sugar in a bowl. Let the mixture macerate for about 15 minutes, allowing the strawberries to release their juices and become sweet and saucy.
Cool and assemble: Remove the cakes from the oven and allow them to cool completely in the pans for 10 minutes, then transfer to a wire rack to cool fully. Once cooled, spread the strawberry filling evenly over one cake layer and top with the other layer to assemble the cake. Optionally, garnish with additional fresh strawberries.

Notes

To ensure even baking, make sure your cake batter is evenly distributed in the pans and the oven rack is centered.
For best results, bring eggs, butter, and milk to room temperature before mixing.
Fresh strawberries work best for the filling, but you can substitute frozen if fresh is unavailable—just thaw and drain excess liquid first.
This cake can be stored refrigerated for up to 3 days, covered tightly.
For a lighter version, substitute the whole milk with low-fat milk, but note that texture will be slightly different.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American