Smothered with the fluffiest whipped buttercream frosting.
Vanilla Cake with Strawberry Filling. This delicious white cake stuffed with sweet fresh strawberry filling and smothered with an extra fluffy vanilla whipped cream frosting is heaven. It’s actually heaven.
my foodie Chatter…
The first time I heard someone say they didn’t like cake I think my heart actually stopped for a minute. I can maybe kind of understand those folks who say they like pie better than cake, but to just not like it?! What. Is. That.
If there is a cake in our house I will chip away at it all day every day until it’s gone. I’m in there so often that I actually keep a fork right there on the plate so I don’t have to take a new one every time. That, my friends, is just a little cake lovers pro-tip from me to you. Now let’s make cake!
vanilla cake with strawberry filling, the details…
There are a few steps to this layer cake, but trust me that they are all worth it.
Step 1 – make the strawberry filling
You’re going to start by making the strawberry sauce because it needs time to cool before you add it to the cake. All it takes is simmering together some juicy strawberries (fresh or frozen can be used), some water and a little cornstarch. Once the mixture has simmered and thickened, you’ll add some vanilla, a little lemon juice for brightness and then refrigerate the filling while you make the cake.
Step 2 – the cake
The buttery, moist cake is made easily using the conventional method of creaming the butter and sugar together, adding in the eggs and vanilla, and then alternately adding the dry ingredients and the buttermilk (feel free to geek out on more cake making methods here).
Step 3 – the frosting
While the cake is baking you can make the frosting. Like most buttercream frostings this one begins with creaming butter and adding in powdered sugar. We’re going to amp it up a bit by adding in some heavy cream and really whipping the heck out of it. The result is pillowy soft, dreamy frosting that you’ll want to eat with a spoon.
Step 4 – assemble the cake
I know you don’t see me making layer cakes very often and that’s mainly because I’m too impatient to wait for the cake to cool entirely before I dig in. But I couldn’t think of another reasonable way to get maximum strawberry filling impact without the layers. So here we are.
Place the first layer of cake on your serving plate and slather in with a layer of frosting. This is important because one, it keeps the strawberry filling from seeping into the bottom layer of the cake and two, because frosting is life and why wouldn’t we want to add more every chance we get?
Now, add a good layer of strawberry filling and spread it evenly, not quite to the edge (you won’t use it all… I like to use the leftovers to serve with the cake, or to eat on ice cream or pancakes). Add the second cake layer on top and frost the entire cake. Done.
Recipe ingredients, tips & substitutions:
Strawberries – both fresh and frozen strawberries work in this recipe, but I thaw frozen strawberries first before adding them to the pot.
Lemon Juice – adding the lemon juice to the strawberry filling is optional, but I think it adds a lovely brightness and tang that plays so well off the rich cake and frosting.
Frosting – feel free to switch it up and use your own favourite frosting for this if you like. Cream cheese frosting is delish too.
Butter – as always, I use salted butter, so if you use unsalted butter you may need to adjust the added salt amount slightly.
Looking for more yummy strawberry recipes? Try these…
- Strawberry Cheesecake Cookies
- Strawberry Mango Avocado Salad with Cilantro Lime Vinaigrette
- Strawberry Pistachio Cottage Cheese Toast
- Matcha Crepe Cake with Vanilla Roasted Strawberries
Vanilla Cake with Strawberry Filling
For the cake:
- 2 1/2 cups flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter soft
- 1/4 cup oil
- 1 2/3 cups sugar
- 3 eggs
- 1 Tbsp vanilla
- 1 cup buttermilk
For the Strawberry Filling:
- 1 cup water
- 3 tablespoons cornstarch
- 2 1/2 cups strawberries chopped*
- 2/3 cup sugar
- 1/2 tsp Vanilla
- 1 tsp lemon juice
For the Whipped Vanilla Buttercream:
- 1 cup butter softened
- 4 cups powdered sugar
- 1/3 cup heavy cream
- 2 tsp vanilla
Make the strawberry filling:
- In a large saucepan mix together the water and the cornstarch.
- Add in the sugar and the strawberries.
- Bring to a simmer over medium heat, then lower heat and allow to cook for 8-10 minutes until thickened, stirring often.
- Remove from heat, stir in vanilla & lemon juice and refrigerate until cooled completely.
Make the cake:
- Grease and line two 8” baking pans.
- In a bowl, whisk together the flour, baking powder and salt. Mix well.
- Add the butter to an electric mixer and cream well.
- Add the sugar and the oil and continue to cream until light and fluffy (4-5 minutes)
- Add the vanilla and the eggs and mix well.
- Alternate adding in the flour and buttermilk, starting and ending with the flour (3 flour additions, 2 buttermilk additions). Mix until just combined.
- Divide the batter between the pans and bake at 350 for about 30 minutes.
- Cool in pans for 5 minutes and then remove to cooling rack to cool completely.
Make the buttercream:
- Add the butter to an electric mixer and whip for several minutes until light and fluffy.
- Start adding in the powdered sugar slowly, one cup at a time until all incorporated. Whip again for another few minutes.
- Add I the heavy cream and the vanilla. Whip for another couple of minutes.
Assemble the cake:
- Place one of the cooled cakes on a plate, flat (bottom) side up, and spread with a layer of the buttercream.
- Add a thick layer of the strawberry filling and spread evenly (you won’t need it all).
- Top with the second cake layer and frost the entire cake.
- Serve with remaining strawberry filling, if desired.
Let me know what you think below and if you like this Vanilla Cake with Strawberry Filling Recipe you must try my Rose Latte Recipe. Wouldn’t it just be so good with this cake?!