Best Vanilla Cake With Strawberry Filling Recipe
Soft, tender vanilla cake, a bright jammy strawberry filling, and a pretty pink finish that looks celebration worthy without feeling fussy. It slices beautifully and tastes fresh - and it's still easy to make! Scroll down for the ingredients and step-by-step.
Servings: 10 - 12 slices
Calories: 540kcal
Equipment
- Two 9-inch (23 cm) round cake pans
- Parchment paper (highly recommended)
- electric mixer
- Medium saucepan
- Wire rack for cooling
- Offset spatula or a butter knife for frosting
Ingredients
Vanilla cake
- 2 1/2 cups all purpose flour 300 g
- 2 teaspoons baking powder 8 g
- 1/2 teaspoon salt 3 g
- 1 cup unsalted butter softened (227 g)
- 1 1/2 cups granulated sugar 300 g
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract 15 ml
- 1 cup whole milk or buttermilk 240 ml
Strawberry filling
- 2 cups fresh strawberries hulled and sliced (about 300 g)
- 1/2 cup granulated sugar 100 g, adjust to taste
- 1 tablespoon lemon juice 15 ml
- 2 tablespoons cornstarch 16 g
- 2 tablespoons water 30 ml
Frosting
- 2 tubs Betty Crocker Whipped Strawberry Frosting 12 oz each (340 g each), usually covers generously
Instructions
Make the strawberry filling
- In a medium saucepan, stir together strawberries, sugar, and lemon juice. Let sit 15 to 20 minutes to get juicy.
- In a small bowl, whisk cornstarch with water until totally smooth.
- Set the saucepan over medium heat and stir gently until the berries are hot.
- Slowly drizzle in the cornstarch mixture while stirring. Cook until thickened.
- Once it starts bubbling, let it bubble gently for 1 full minute, stirring constantly, then remove from heat.
- Cool completely (spread in a shallow bowl for faster cooling).
- Tip: If your strawberries are extra juicy, add 1 extra teaspoon cornstarch (about 3 g) for a thicker, more stable filling.
Bake the cake layers
- Heat oven to 350°F (175°C). Grease two 9 inch round pans (23 cm) and line bottoms with parchment, then lightly grease again.
- In a bowl, whisk flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Scrape the bowl.
- Add eggs one at a time, mixing after each. Mix in vanilla.
- Add dry ingredients in 3 additions, alternating with milk, mixing on low and stopping as soon as the flour disappears.
- Divide batter between pans and bake 25 to 30 minutes, until the center springs back and a toothpick comes out clean or with a few moist crumbs.
- Cool in pans 10 minutes, then turn out onto a rack and cool completely.
- Tip: For the softest crumb, do not overmix once the flour goes in.
Assemble
- If the layers domed, level the tops with a serrated knife.
- Place one layer on a plate or cake stand.
- Spread a thick ring of frosting around the edge (a frosting dam), then spread the cooled strawberry filling inside the ring.
- Top with the second layer and frost the top and sides.
- Optional but helpful: Do a thin crumb coat, chill 15 minutes, then add your final frosting layer.
Chill and serve
- Chill the cake 45 minutes before slicing for the cleanest layers.
Notes
Storage
Refrigerate covered up to 3 days.
For best texture, let slices sit at room temperature 15 to 20 minutes before serving.
Notes
Flour weights vary by how you measure. The gram amount above (300 g) assumes spooned and leveled cups for a tender cake.
Store bought whipped frosting spreads best when cool. Chill it 20 to 30 minutes if it feels soft while frosting.
Refrigerate covered up to 3 days.
For best texture, let slices sit at room temperature 15 to 20 minutes before serving.
Notes
Flour weights vary by how you measure. The gram amount above (300 g) assumes spooned and leveled cups for a tender cake.
Store bought whipped frosting spreads best when cool. Chill it 20 to 30 minutes if it feels soft while frosting.