There’s something about the way vanilla and strawberries come together that just feels right, especially when the day drifts lazily into afternoon. I remember one time, somewhere between a half-finished book and a cup of tea that was getting cold, I decided to bake this vanilla cake with strawberry filling. The kitchen filled with this warm, sweet vanilla scent that teased the senses, while the strawberries simmered gently, bubbling and thickening into a glossy, ruby-red treasure. I wasn’t in a rush, so I let the cake cool a bit longer than the recipe called for. That slight impatience, the kind where you’re peeking through the oven window every few minutes, made it all the more satisfying to finally cut into the layers. The strawberry filling slipped out just enough to dare a little mess, but honestly? That’s part of the charm.
Why you’ll love it:
- The cake’s soft crumb pairs beautifully with the bright, fresh strawberry filling, creating a balance that feels both classic and a little indulgent.
- This recipe invites you to slow down—it’s simple, but that’s kind of the point. No need for fancy gadgets or complicated steps.
- The strawberry filling adds a fresh burst of flavor, but because it’s cooked down, it’s less likely to make the cake soggy—though I usually still eat my slice with a fork and napkin nearby.
- It’s versatile enough to dress up with frosting or keep unadorned for a more rustic, natural look.
Even if fresh strawberries aren’t quite in season, the filling can be made with frozen berries if you’re in a pinch, though the texture might be a little different. I haven’t tested all the swaps, but it’s worth experimenting if you’re craving that strawberry touch year-round.
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
3 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon 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 butter and granulated sugar with an electric mixer on medium speed 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 cakes from the oven and allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
While the cakes are baking, prepare the strawberry filling: In a medium saucepan, combine the chopped strawberries, 1/2 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer, about 5-7 minutes.
In a small bowl, mix the cornstarch and water until smooth. Stir this slurry into the strawberry mixture.
Continue cooking and stirring until the mixture thickens, about 2-3 minutes. Remove from heat and let cool completely.
Once the cakes and strawberry filling are completely cool, place one cake layer on a serving plate.
Spread the strawberry filling evenly over the top of the first cake layer.
Place the second cake layer on top of the filling.
Optionally, frost the cake with your preferred frosting or dust with powdered sugar before serving.
Kitchen Notes: I usually bake this cake in standard round pans—nothing fancy needed—and the clean-up is pretty easy. For serving, a dollop of whipped cream or a scoop of vanilla ice cream pairs surprisingly well, especially on warm days. For some fun twists, I sometimes add a splash of lemon zest to the strawberry filling, or swap in a handful of chopped almonds for a little crunch. One time, I even tried mixing in a touch of balsamic vinegar with the berries—it sounded odd but ended up surprisingly nice. Just a heads up, the cake layers are delicate, so handle them gently when assembling.
FAQ:
Q: Can I make this cake ahead of time? A: Yes, you can prepare the cake layers and strawberry filling a day in advance and assemble it before serving. Just keep it refrigerated once assembled.
Q: What if I don’t have fresh strawberries? A: Frozen berries can work, though the filling might be a bit more watery. Cooking it a little longer helps thicken it up.
Q: Can I use a different fruit for the filling? A: Sure, though the baking and thickening times might vary. Raspberries or mixed berries could be nice alternatives.
Ready to bring some sweetness into your afternoon? This vanilla cake with strawberry filling is waiting to be sliced and savored.