There’s something about a vanilla cake with strawberry filling that immediately brings back warm memories. I remember the first time I made this cake—it was for a small family gathering on a Sunday afternoon. The kitchen smelled like vanilla and fresh strawberries as the filling thickened on the stove. I got a bit distracted halfway through, probably checking my phone, and the filling got a little thicker than I planned, but that ended up making it even more luscious. When I sliced into the cake, the sweet, slightly tangy strawberry layer peeked out, inviting everyone to dig in. It wasn’t perfect, but it felt like a little celebration in every bite, and that’s what kept me coming back to this recipe.
Why You’ll Love It:
- The strawberry filling bursts with fresh flavor, cutting through the richness of the vanilla cake layers.
- It’s simple — and that’s kind of the point. No complicated tricks, just honest, comforting ingredients.
- Light enough for an afternoon treat, yet elegant enough to impress guests without fuss.
- Because of the fresh fruit, it’s best served soon after assembling, which means you’ll be baking with purpose, not just stashing cake in the fridge indefinitely.
Don’t worry if your kitchen isn’t decked out with fancy gadgets—this cake comes together with everyday tools you already have. I usually use a simple mixer and a couple of pans, nothing fancy. When serving, I like to pair a slice with a scoop of vanilla ice cream or a dollop of whipped cream to balance that bright strawberry sweetness. Sometimes, I’ve played around with adding a splash of lemon zest to the filling for an extra zing, but it’s not a must. You could also swap in raspberries if you’re feeling adventurous, though I haven’t tested that enough to be sure how it holds up.
PrintVanilla Cake with Strawberry Filling
A classic vanilla cake layered with a fresh and sweet strawberry filling, perfect for celebrations or a delightful dessert.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
1 cup whole milk
2 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
2 tablespoons water
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened unsalted butter and 1 3/4 cups granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To prepare the strawberry filling, combine the chopped fresh strawberries, 1/2 cup granulated sugar, and lemon juice in a medium saucepan over medium heat.
In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the strawberries and cook, stirring constantly, until the mixture thickens and becomes glossy, about 3-5 minutes.
Remove the strawberry filling from heat and let it cool completely before assembling the cake.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread the strawberry filling evenly over the top.
Place the second cake layer on top of the filling. Optionally, frost the cake with your favorite vanilla buttercream or whipped cream.
Refrigerate the assembled cake for at least 30 minutes before serving to allow the filling to set.
Kitchen Notes: This cake comes together in two pans, so don’t stress if you only have one—just bake in batches and keep your oven timer handy. The strawberry filling thickens on the stove, and it’s okay if it’s a little chunkier than expected; it adds texture. When it comes to frosting, I usually keep it simple with vanilla buttercream, but whipped cream is a lighter option that pairs beautifully. If you’re short on time, you might skip frosting altogether—the strawberry layer steals the show anyway.
FAQ:
Can I use frozen strawberries? I haven’t tried it, but fresh gives the best texture and flavor here.
How far ahead can I make this cake? It’s best assembled the day you plan to serve it, but the cake layers can be baked a day ahead and wrapped tightly.
Is this cake good for celebrations? Absolutely—it feels special without being too complicated.
Ready to bake this sweet moment into your day? Scroll down, save, and get started—the kitchen is waiting.