Romantic Vanilla Layer Cake With Fresh Strawberry Filling
If you want a Valentine’s Day cake that feels special without being fussy, this romantic vanilla layer cake delivers. You get tender vanilla cake, a bright strawberry filling and an easy frosting finish that looks bakery-pretty. Grab two cake pans and let’s bake it for someone you love (including you)!
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 (226 g)
- 1 1/2 cups granulated sugar 300 g
- 4 large eggs room temperature
- 1 tablespoon vanilla extract 15 ml
- 1 cup whole milk or buttermilk 240 ml
Fresh 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 and Decor
- 1 tub whipped strawberry frosting about 12 oz (340 g), or your preferred frosting
- Whole strawberries for topping (optional)
Instructions
Make the strawberry filling
- In a medium saucepan, combine strawberries, sugar, and lemon juice. Let sit 15 to 20 minutes.
- Stir cornstarch and water together until smooth, then add to the saucepan.
- Cook over medium heat, stirring gently, until thickened and bubbling, 5 to 7 minutes.
- Cool completely (this matters for clean layering).
Bake the vanilla cake layers
- Heat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round pans, line bottoms with parchment if you can.
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter and sugar until pale and fluffy, 4 to 5 minutes.
- Add eggs one at a time, then mix in vanilla.
- Add dry ingredients in 3 additions, alternating with milk, starting and ending with dry. Mix just until combined.
- Divide batter between pans. Bake 25 to 30 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in pans 10 minutes, then turn out to a rack and cool completely.
Assemble and frost
- Place one cooled cake layer on a plate.
- Spread a thin ring of frosting around the edge to create a “dam.”
- Spread cooled strawberry filling inside the dam, stopping about 1/2 inch (1 to 2 cm) from the edge.
- Add the second layer, then frost the top and sides.
- Chill 45 minutes before slicing (especially important with whipped frosting).
Notes
- If your filling feels loose after cooling, cook it 1 to 2 minutes longer, then cool again.
- For neat slices: use a sharp knife and wipe it clean between cuts.
- Whipped frosting is softer than buttercream, so chill the cake so it holds its shape better for slicing.