Vanilla Cake with Strawberry Filling

Name: Vanilla Cake with Strawberry Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups sugar; 1/2 cup unsalted butter, softened; 1 cup milk, room temperature; 3 1/2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 4 large eggs, room temperature; 2 cups fresh strawberries, hulled and sliced; 1/2 cup sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch (optional, for thickening)

Highlighted under: Modern Kitchen

I love making this Vanilla Cake with Strawberry Filling because it perfectly balances the rich flavors of vanilla and the fresh, vibrant taste of strawberries. This cake is moist and fluffy, making it the perfect centerpiece for a celebration or a cozy family gathering. The combination of the cake's tender crumb and the sweet, tangy strawberry filling creates a delightful treat that everyone will adore. With just a few simple ingredients and steps, I can create a dessert that looks impressive and tastes even better!

Created by

Rhiannon Sutherland

Last updated on 2026-01-08T12:22:41.774Z

When I first baked this Vanilla Cake with Strawberry Filling, I was amazed by how easily it came together. I recall measuring out the ingredients and being patient during the mixing process, which I believe made a significant difference in the cake's texture. Using real strawberries for the filling adds an incredible burst of flavor and freshness.

One of my tips is to ensure that your butter and eggs are at room temperature before you start; this helps to create a smoother batter. The result is a cake that’s not just beautiful but also wonderfully moist, making it a favorite among both family and friends!

        Why You Will Love This Recipe
        Deliciously moist vanilla cake that melts in your mouth
Fresh strawberry filling adds a delightful burst of flavor
Perfect for birthdays, anniversaries, or any sweet celebration

      

Choosing the Right Ingredients

When it comes to baking this Vanilla Cake, the quality of your ingredients can greatly influence the final outcome. Using high-quality unsalted butter adds a rich flavor and tender texture to the cake. I recommend using fresh, in-season strawberries for the filling, as they provide the best taste. If strawberries are not available, you can substitute with other seasonal berries like raspberries or blueberries, but adjust the sugar based on their sweetness.

It's also important to ensure all your ingredients are at room temperature before you start baking. This includes the eggs and milk, which helps create a smoother batter and results in a lighter, fluffier cake. If you forget to take them out early, you can place eggs in warm water for about 10 minutes to bring them to temp quickly.

Mastering Texture and Flavor

A key aspect of achieving a perfect vanilla cake is the creaming process. Beat the butter and sugar together until the mixture is light and fluffy—this can take about 3-5 minutes. Doing this step correctly incorporates air into the batter, which contributes to the cake’s rise and fluffy texture. Avoid overmixing once you add the dry ingredients, as this can lead to a dense cake.

For the strawberry filling, cooking the strawberries with sugar and lemon juice not only enhances their natural sweetness but also helps to break them down, creating a lovely jam-like consistency. If your filling seems too runny, be sure to let it cool completely, as it will thicken as it cools down.

Ingredients

For the Vanilla Cake

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsalted butter, softened
1 cup milk, room temperature
3 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for thickening)

Instructions

Prepare the Strawberry Filling

In a medium saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices, about 5-10 minutes. If you prefer a thicker filling, mix cornstarch with a little cold water and stir it in, cooking until thickened. Let it cool.

Make the Vanilla Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread the strawberry filling evenly over the top, leaving a small border. Place the second layer on top and, if desired, frost the top with whipped cream or serve plain.

Enjoy Your Cake!

Pro Tips

For added flavor, you can mix some strawberry puree into your frosting, or top the cake with fresh strawberries right before serving.

Storing and Serving Suggestions

Once assembled, your Vanilla Cake with Strawberry Filling can be stored in an airtight container in the refrigerator for up to 3 days. If you prefer it at room temperature, simply take it out around 30 minutes before serving to allow the flavors to come alive. For an extra touch, dust the top with powdered sugar just before serving for a beautiful presentation.

If you want to prepare the cake ahead of time, you can bake and freeze the layers for later use. Wrap the cooled cake layers tightly in plastic wrap and store them in a freezer-safe container. They can be frozen for up to 3 months. To use, let them thaw in the refrigerator overnight before assembling your cake.

Troubleshooting Common Issues

Sometimes, cakes can sink in the middle. This might happen due to underbaking or opening the oven door too frequently. To prevent this, make sure to test the cake’s doneness with a toothpick inserted in the center—if it comes out clean or with a few crumbs, it’s ready. Also, ensure your oven temperature is accurate; using an oven thermometer can help avoid baking mishaps.

If your strawberry filling turns out too tart, you can balance the flavor by adding a bit more sugar or a splash of honey. Similarly, if you desire a creamier filling, folding in some whipped cream to the cooled strawberry mixture can create a delicious whipped strawberry filling that adds an extra layer of richness to the cake.

Questions About Recipes

→ Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before cooking.

→ How do I store the leftover cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and assemble them when ready to serve.

→ What can I use instead of eggs?

You can substitute eggs with applesauce or flaxseed meal mixed with water for an egg-free version.