If you’re looking for the perfect dessert to celebrate birthdays or summer parties, then this vanilla cake with strawberry filling is exactly what you need. It combines moist, tender cake layers with a fresh strawberry buttercream that bursts with flavor. Whether you’re new to cake decorating or an experienced baker, this easy recipe produces amazing results.
This step-by-step guide will show you how to make this mouthwatering vanilla cake. It includes essential ingredients, baking techniques, and assembly tips. Plus, you’ll find handy substitutions and serving tips to help you create the perfect dessert.
Ingredients for the Perfect Vanilla Cake
To make this delightful vanilla cake with strawberry filling, gather the following simple ingredients:
- Granulated sugar – adds sweetness and structure to the cake.
- All-purpose flour – the base of the cake.
- Kosher salt – enhances the flavor.
- Baking powder – helps the cake rise.
- Milk – whole milk works best, but non-dairy options like almond or oat milk can also be used.
- Vanilla extract – gives the cake its rich vanilla flavor.
- Large eggs – provide moisture and structure.
- Unsalted butter – adds flavor and texture.
- Fresh strawberries – these bring the star flavor to the filling and frosting.
- Powdered sugar – used for the buttercream.
With these basic ingredients, you can easily whip up an impressive cake.
Steps for Baking the Vanilla Cake
1. Preparing the Batter
First, preheat your oven to 350°F and grease three 6-inch cake pans. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, combine the eggs, milk, melted butter, oil, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until smooth.
2. Baking the Cake
Next, pour the batter evenly into the pans and bake for 25-30 minutes. The cake is done when a toothpick inserted comes out clean. Let the cakes cool completely before you assemble them. While the cake cools, work on the strawberry sauce and buttercream.
For a delicious dessert alternative, you might also want to try our soft chocolate chip cookies recipe.
Making the Strawberry Filling and Buttercream
The strawberry buttercream adds a sweet and fresh element that sets this cake apart.
1. Strawberry Sauce
Start by pureeing fresh strawberries in a small blender. Cook the puree with sugar and a pinch of salt until it thickens into a sauce. Add cornstarch to thicken it further and balance the sweetness with a squeeze of lemon juice. Let the sauce cool completely before using it.
2. Buttercream
In a mixing bowl, whip softened butter until smooth, then slowly add powdered sugar. After the strawberry sauce cools, mix it into the buttercream to create a spreadable and flavorful frosting.
For more cake decorating tips, check out our guide to frosting a cake to achieve a smooth finish.
Assembling the Vanilla Cake with Strawberry Filling
Even if you’re new to cake stacking, assembling this cake is simple with these steps:
- Place the first layer of vanilla cake on a serving plate.
- Pipe a buttercream dam around the edge to keep the strawberry sauce from leaking.
- Spread a layer of buttercream inside the dam and swirl in a few tablespoons of strawberry sauce.
- Repeat with the next layer.
- Finish by frosting the entire cake with the remaining buttercream.
For more tips on stacking cakes, you can refer to our step-by-step guide.
Tessa’s Tips for Perfecting Your Cake
- Always pipe a buttercream dam when adding fillings like jams or fruit puree to prevent leaks.
- If the buttercream feels too soft to pipe, add a bit more powdered sugar. If it’s too thick, stir in a little more strawberry sauce.
- To ensure the cake remains moist, avoid over-baking. A toothpick should come out with a few moist crumbs, not completely clean.
For savory treats to complement your cake, try our basic soft pretzels recipe, which is a great snack option.
Substitutions and Variations
You can easily adjust this vanilla cake with strawberry filling to suit different dietary preferences:
- Non-dairy substitutions: Replace regular milk with almond or oat milk, and use plant-based butter for the frosting.
- Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour.
- Flavor variations: Swap the strawberry puree for raspberry for a different twist. Follow our vanilla cake with raspberry filling for a tangy alternative.
Serving and Storage Tips
- Serving: This cake tastes best at room temperature, so take it out of the fridge about 30 minutes before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze unfrosted cake layers by wrapping them tightly in plastic wrap. Frosted slices can be frozen for up to 3 months.
For more tips on keeping cakes moist, take a look at our quick and easy lemon ricotta cake recipe.
FAQs About Vanilla Cake with Strawberry Filling
Does strawberry buttercream need to be refrigerated?
No, it can sit at room temperature for up to 24 hours. If you prepare the cake ahead of time, refrigerate it and let it come to room temperature before serving.
Can I use frozen strawberries for the filling?
Yes, frozen strawberries work, but fresh strawberries offer better texture and flavor for the strawberry buttercream.
Why did my strawberry buttercream separate?
Separation occurs when too much liquid enters the butter and sugar mixture. To avoid this, ensure the strawberry sauce is thick enough before mixing it with the buttercream.
Conclusion
This vanilla cake with strawberry filling is the perfect dessert for any occasion. With its soft vanilla cake layers and the freshness of real strawberries, it’s a treat that everyone will love. Whether you’re a skilled baker or just starting out, this recipe is simple and versatile.
Now that you have all the steps, gather your ingredients and start baking! Don’t forget to check out our other strawberry cake recipes for more sweet inspiration.
Vanilla Cake with Strawberry Filling and Buttercream
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
For the Strawberry Filling:
- 1 lb fresh strawberries hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the Buttercream:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
Instructions
1 Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding flour mixture and milk, starting and ending with flour. Divide batter between pans and bake for 25-30 minutes.
2 Make the Strawberry Filling:
- Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens (about 10 minutes). Let cool completely.
3 Buttercream Frosting:
- Beat butter until creamy, then gradually add powdered sugar. Mix in vanilla and enough cream to reach a smooth, spreadable consistency.
4 Assemble the Cake:
- Spread the cooled strawberry filling between the cake layers. Frost the entire cake with buttercream. Decorate as desired!
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