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.
Ingredients
Scale
Cake 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
Filling Ingredients
- 2 cups fresh strawberries, sliced
- ¼ cup sugar (for filling)
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
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 350
- Sugar: thirty-seven g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-four g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: vanilla cake, strawberry filling, layered cake, dessert, homemade cake, fresh strawberries, classic vanilla dessert
