A cake with strawberry filling is a layered dessert where moist vanilla cake serves as the base and is separated by a luscious, sweet strawberry filling. The filling not only enhances the cake’s visual appeal but also adds a burst of fresh flavor that elevates it from ordinary to extraordinary. It’s a classic choice for those who love fruit-infused desserts.

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A Brief History of Cake with Strawberry Filling

The concept of fruit-filled cakes has its roots in European baking traditions, where fruit was often used to add flavor and moisture to desserts. Strawberries, in particular, gained popularity during the Victorian era as a symbol of luxury and refinement. Over time, the pairing of vanilla cake with strawberry filling became a beloved classic, especially for spring and summer celebrations.

Why We Love This Cake with Strawberry Filling!

There’s something undeniably special about a dessert that blends rich vanilla and fresh strawberries. This cake is loved for its:

Versatility: Perfect for any occasion, from casual brunches to grand celebrations.
Balanced flavors: The sweetness of the vanilla complements the tangy strawberry filling beautifully.
Moist texture: Thanks to the combination of egg whites and milk, the cake stays soft and tender with every bite.

Ingredients for cake with strawberry filling

For the Vanilla Cake Layers:

3 cups (336 g) cake flour – for a soft, tender crumb.
4 teaspoons baking powder – to give the cake its fluffy lift.
1 teaspoon salt
1 ¾ cups (345 g) granulated sugar – for a sweet, structured base.
1 cup (226 g) unsalted butter – softened for easy creaming.
6 large (180 g) egg whites – at room temperature for maximum volume.
1 cup (227 g) whole milk – room temperature ensures smooth blending.
1 tablespoon pure vanilla extract – to infuse the cake with aromatic warmth.

For the Whipped Buttercream Frosting:

1 cup (226 g) unsalted butter, softened – the foundation of the frosting.
2 teaspoons pure vanilla extract – a flavor enhancer.
4 cups (454 g) confectioner’s sugar – adds sweetness and structure.
⅓ cup (75 g) heavy cream – gives the frosting its airy texture.
⅛ teaspoon salt – balances the sweetness.

For the Strawberry Filling:

8 ounces (226 g) strawberries, diced – the star of this fruity layer.
2 tablespoons (25 g) granulated sugar – enhances the strawberry’s natural sweetness.
½ tablespoon lemon juice – brightens the flavor.
½ tablespoon cornstarch – thickens the filling to perfection.

How to Make Moist Vanilla Cake with Strawberry Filling

1. Preparing the Cake Layers

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.

Mix the dry ingredients: In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Cream the butter and sugar: Beat softened butter and granulated sugar until light and fluffy. This step ensures a tender cake.
Add the vanilla and egg whites: Incorporate the vanilla extract, followed by the egg whites, one at a time. Mix until smooth.
Combine wet and dry ingredients: Alternate adding the flour mixture and milk to the batter, beginning and ending with the dry ingredients. Be careful not to overmix.
Divide and bake: Pour the batter evenly into the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack.

2. Making the Strawberry Filling

While the cake layers cool, prepare the strawberry filling:

In a saucepan over medium heat, combine diced strawberries, sugar, lemon juice, and cornstarch.
Cook until the mixture thickens and turns glossy about 4–5 minutes. Stir continuously to prevent burning.
Remove from heat and let it cool to room temperature.

3. Preparing the Buttercream Frosting

Beat the softened butter until creamy.
Gradually add confectioner’s sugar, mixing at low speed to avoid mess.
Add vanilla extract, salt, and heavy cream. Whip on high speed until light and fluffy, about 3–4 minutes.

Expert Tips for cake with strawberry filling

Room-temperature ingredients are key to achieving a smooth batter and frosting.
Chill your cake layers before assembling to make frosting easier and prevent crumbs from mixing.
For extra flavor, brush each cake layer with a simple syrup made of equal parts sugar and water.

Common Mistakes to Avoid When Making Cake with Strawberry Filling

Overmixing the batter can lead to a dense cake. Stir just until combined.
Skipping the parchment paper might make it hard to remove the cakes from the pans.
Frosting a warm cake can cause the buttercream to melt—always cool your cake layers completely.

Variations to Try for cake with strawberry filling

Chocolate Twist:

What it is: By swapping out the classic vanilla cake for a rich chocolate cake, you add a decadent twist to the moist vanilla cake with strawberry filling. This variation will create a more indulgent dessert, perfect for chocolate lovers.
Why it’s a great option: The combination of chocolate cake with strawberry filling creates a delightful contrast of flavors. The chocolate’s richness pairs beautifully with the sweet and slightly tart strawberry filling, making it a treat that’s both comforting and sophisticated.

Citrus Zest:

What it is: Adding lemon or orange zest to the batter enhances the flavor profile of the moist vanilla cake with strawberry filling. The zest adds a burst of citrusy freshness that complements the sweetness of the strawberries.
Why it’s a great option: The zesty flavor brings brightness and a refreshing lift to the overall taste of the cake. The citrus notes cut through the richness of the cake, balancing the sweetness of the strawberry filling and creating a vibrant and aromatic dessert.

Berry Medley:

What it is: Instead of just using strawberries, try creating a mixed berry filling using strawberries, raspberries, and blueberries. This combination will introduce layers of flavor and a colorful, visually appealing filling.
Why it’s a great option: The medley of berries offers a mix of sweet and tart notes that enhance the flavor profile of the cake. The different berries also contribute varying textures, making each bite unique and exciting. This variation is perfect for a more complex and fruit-forward filling.

Serving Suggestions for cake with strawberry filling

Whipped Cream or Chocolate Sauce:

What it is: A dollop of fresh whipped cream or a drizzle of chocolate sauce can elevate the moist vanilla cake with strawberry filling. The whipped cream adds a light and airy contrast to the dense, moist cake, while the chocolate sauce complements the richness of the cake, especially if you’ve chosen the chocolate twist.
Why it’s a great option: The whipped cream adds smoothness and a soft texture, making each bite feel lighter. The chocolate sauce introduces a luxurious element to the dessert, providing extra indulgence. Both choices enhance the overall flavor without overpowering the strawberry filling.

Garnishing with Fresh Strawberries or Edible Flowers:

What it is: Garnishing your cake with fresh strawberries or delicate edible flowers adds a touch of elegance and freshness. The fresh strawberries reinforce the flavor of the filling, while the flowers bring an artistic and sophisticated look to the cake.
Why it’s a great option: A simple garnish can transform your cake from a delicious dessert into an eye-catching centerpiece. The fresh strawberries tie back to the main filling, ensuring consistency in flavor. Edible flowers add a visual appeal that can make the dessert feel like a gourmet treat, ideal for special occasions.

Pairing with Tea or Champagne:

What it is: Serving your moist vanilla cake with strawberry filling with a cup of tea or a glass of chilled champagne can elevate the experience. The tea can range from a mild herbal tea to a more robust black tea, while champagne offers a touch of luxury with its bubbly nature.
Why it’s a great option: Tea pairs wonderfully with cakes, helping to cleanse the palate between bites. Depending on the tea, it can either complement or balance the sweetness of the cake. Champagne, on the other hand, adds a celebratory element and contrasts nicely with the cake’s moistness, offering a crisp, refreshing finish.

How to Store Cake with Strawberry Filling

Refrigeration:

How to store: For refrigeration, you should store your moist vanilla cake with strawberry filling in an airtight container. This prevents the cake from absorbing any odors or moisture from the fridge, which could affect the flavor and texture.
Duration: Storing it properly in the fridge allows you to keep it fresh for up to 5 days. The cool environment of the refrigerator helps slow down the growth of bacteria and mold, ensuring the cake remains safe to eat.
Why it works: Strawberry filling, being a perishable fruit component, benefits from refrigeration to preserve both the flavor and texture. The airtight container keeps the cake from drying out and helps maintain its moistness.

2. Freezing:

How to store: When freezing your moist vanilla cake with strawberry filling, it’s essential to wrap individual slices tightly in plastic wrap first. This protects each slice from freezer burn and prevents moisture loss. After wrapping, place the slices into a freezer-safe bag to further protect them from air exposure, which can lead to freezer burn.
Duration: Freezing can keep your cake fresh for up to 2 months. Freezing halts the deterioration of the cake, allowing you to enjoy it later without losing quality. Make sure to label the bag with the date of freezing so you know when it was stored.
How to thaw: To thaw the cake, transfer the wrapped slices from the freezer to the refrigerator the night before you plan to serve it. This gradual thawing process helps preserve the texture and prevents the cake from becoming soggy.
Why it works: Freezing locks in the cake’s moisture and ensures the strawberry filling doesn’t spoil. Thawing in the refrigerator ensures that the cake reabsorbs moisture slowly, avoiding any loss in texture or flavor.

FAQs About cake with strawberry filling

Can strawberry preserves be used as cake filling?

Yes, strawberry preserves can be an excellent substitute for homemade strawberry filling. Preserves are made by cooking strawberries with sugar, often resulting in a thick, sweet, and tangy mixture that’s perfect for cake layers. They save time and effort while still delivering a delicious flavor. However, homemade filling has the advantage of being fresher, with more control over sweetness and texture. If you’re looking for a quick option or prefer the consistency of store-bought products, preserves work wonderfully.

How do you keep a vanilla cake moist?

Moisture in a cake is achieved through proper preparation and storage techniques. First, avoid overbaking, as extended time in the oven dries out the cake. Using a toothpick to test for doneness ensures the cake is perfectly baked. Additionally, brushing the cake layers with simple syrup (a mixture of sugar and water) before assembling adds extra moisture and sweetness. This technique is particularly useful for layered cakes, ensuring each bite is soft and flavorful, even after refrigeration.

What makes cake extra moist?

The moistness of a cake depends on its ingredients and preparation:

Butter: Its fat content coats the flour particles, contributing to a tender crumb.
Milk: Adds richness and creates a creamy batter, enhancing moisture during baking.
Egg Whites: Their protein content adds structure while maintaining softness.

Additionally, the way ingredients are mixed matters. Overmixing can develop gluten, resulting in a dense cake, while undermixing leaves dry pockets. Lastly, baking at the correct temperature ensures the cake cooks evenly without drying out, preserving its moisture and texture.

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Ingredients

For the Vanilla Cake Layers:

3 cups 336 g cake flour – for a soft, tender crumb.
4 teaspoons baking powder – to give the cake its fluffy lift.
1 teaspoon salt
1 ¾ cups 345 g granulated sugar – for a sweet, structured base.
1 cup 226 g unsalted butter – softened for easy creaming.
6 large 180 g egg whites – at room temperature for maximum volume.
1 cup 227 g whole milk – room temperature ensures smooth blending.
1 tablespoon pure vanilla extract – to infuse the cake with aromatic warmth.

For the Whipped Buttercream Frosting:

1 cup 226 g unsalted butter, softened – the foundation of the frosting.
2 teaspoons pure vanilla extract – a flavor enhancer.
4 cups 454 g confectioner’s sugar – adds sweetness and structure.
⅓ cup 75 g heavy cream – gives the frosting its airy texture.
⅛ teaspoon salt – balances the sweetness.

For the Strawberry Filling:

8 ounces 226 g strawberries, diced – the star of this fruity layer.
2 tablespoons 25 g granulated sugar – enhances the strawberry’s natural sweetness.
½ tablespoon lemon juice – brightens the flavor.
½ tablespoon cornstarch – thickens the filling to perfection.

Instructions

Preparing the Cake Layers

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
Mix the dry ingredients: In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Cream the butter and sugar: Beat softened butter and granulated sugar until light and fluffy. This step ensures a tender cake.
Add the vanilla and egg whites: Incorporate the vanilla extract, followed by the egg whites, one at a time. Mix until smooth.
Combine wet and dry ingredients: Alternate adding the flour mixture and milk to the batter, beginning and ending with the dry ingredients. Be careful not to overmix.
Divide and bake: Pour the batter evenly into the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack.

Making the Strawberry Filling

While the cake layers cool, prepare the strawberry filling:
In a saucepan over medium heat, combine diced strawberries, sugar, lemon juice, and cornstarch.
Cook until the mixture thickens and turns glossy about 4–5 minutes. Stir continuously to prevent burning.
Remove from heat and let it cool to room temperature.

Preparing the Buttercream Frosting

Beat the softened butter until creamy.
Gradually add confectioner’s sugar, mixing at low speed to avoid mess.
Add vanilla extract, salt, and heavy cream. Whip on high speed until light and fluffy, about 3–4 minutes.

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