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Vanilla Cake with Strawberry Filling

Vanilla Cake with Strawberry Filling

Easy, moist vanilla cake layered with sweet-tart strawberry filling and smothered in whipped vanilla buttercream. A deliciously irresistible, showstopper of a dessert.
5 from 1 vote
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Prep Time 1 hour
Cook Time 40 minutes
Course Dessert
Cuisine American

Ingredients
  

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

Instructions
 

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.

Notes

*fresh or thawed frozen strawberries
Keyword Vanilla Cake with Strawberry Filling
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