There’s something about the way a vanilla cake with strawberry filling feels like a celebration, even if it’s just a Tuesday afternoon. I remember one afternoon, almost forgetting I had promised to bring dessert to a friend’s gathering. Scrambling in the kitchen, I mixed the batter while the scent of vanilla slowly filled the air. The strawberries simmered gently on the stove, their sweet aroma mingling with the buttery warmth from the oven. I wasn’t sure if I’d have time to frost it perfectly, so I left it simple—letting the strawberry filling shine between the layers. When I finally sliced into it, the moist vanilla crumb and fresh strawberry surprise made everyone pause, just for a moment, before diving in. It felt like a small victory, imperfect but heartfelt.
Why You’ll Love It:
- Moist and tender vanilla layers balance beautifully with fresh strawberry filling, creating a classic flavor combo that’s hard to resist.
- It’s simple—and that’s kind of the point. No need for extravagant frosting or decorations to make it feel special.
- Perfectly sized to serve a dozen, making it just right for family dinners or small celebrations.
- The strawberry filling adds a fresh, fruity twist that feels indulgent without being overwhelming.
If you’re worried about the filling being too runny or the cake drying out, it’s actually quite forgiving. Just let everything cool completely before assembling, and it holds together nicely. Plus, it’s easy to store if you want to prepare parts ahead of time.
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Vanilla Cake with Strawberry Filling
- Total Time: 1 hour
- Yield: 12 1x
Description
A classic and moist vanilla cake layered with a fresh and sweet strawberry filling, perfect for celebrations or everyday indulgence.
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
1 tablespoon cornstarch
2 tablespoons cold 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 1 3/4 cups granulated sugar together 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 each addition just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 28-32 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 them out onto wire racks to cool completely.
To prepare the strawberry filling, combine the chopped strawberries, 1/2 cup granulated sugar, and lemon juice in a medium saucepan over medium heat.
Cook, 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 cold water until smooth. Slowly stir this mixture into the simmering strawberries.
Continue cooking and stirring until the filling thickens, about 2-3 minutes. Remove from heat and let cool completely.
Once the cakes and strawberry filling are completely cooled, 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 favorite vanilla or cream cheese frosting, or serve as is.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Kitchen Notes:
Using standard round pans makes this cake straightforward, and you don’t need fancy equipment—just a good mixer and patience while it bakes. I usually serve it with a cup of tea or a scoop of vanilla ice cream when the mood strikes. If you want to switch things up, you could try swapping lemon juice for a splash of balsamic vinegar in the filling for a subtle tang, though I haven’t tested that enough to promise perfection. Or, mix in some fresh mint for a refreshing twist. Sometimes I even fold a handful of sliced almonds into the strawberry filling to add texture, but that might not be everyone’s favorite.
FAQ:
Can I make this cake ahead of time? Yes, the cake layers and filling can be prepared a day in advance and stored separately in the fridge.
Can I substitute frozen strawberries? You can, but fresh strawberries give the best texture and flavor in the filling.
Is this cake suitable for freezing? The layers freeze well if wrapped tightly; just thaw before assembling.
Ready to bring a little sweetness to your day? This vanilla cake with strawberry filling is waiting for you—no fancy occasion necessary.