A Strawberry Vanilla Cake is the perfect blend of moist vanilla layers, tangy strawberry filling, and smooth strawberry buttercream. It’s more than just a dessert—it’s a treat for any occasion, from birthdays to casual gatherings. With simple ingredients and easy steps, you can create this delicious cake and make every bite unforgettable.
What is Strawberry Vanilla Cake?
Strawberry vanilla cake is a classic dessert that perfectly blends the rich, buttery taste of vanilla sponge with the fruity tang of strawberries. The cake is layered with a homemade strawberry filling and finished with a luscious strawberry-infused buttercream. This dessert is versatile—perfect for summer picnics, festive occasions, or even as a sweet treat to brighten an ordinary day.
Why We Love This Strawberry Vanilla Cake
This cake has everything you could ask for in a dessert. The soft, fluffy vanilla sponge contrasts beautifully with the sweet-tart strawberry filling, while the buttercream ties it all together with a creamy finish. Its versatility makes it suitable for any occasion, and its fresh, natural ingredients make it a healthier alternative to store-bought cakes. Most importantly, it’s easy to make, even for beginners!
Ingredients for Strawberry Vanilla Cake
Strawberries (for filling) – Fresh or frozen strawberries work well for the Strawberry Vanilla Cake filling. Fresh strawberries provide a bright, tangy flavor, while frozen strawberries can be used if fresh ones are unavailable. If using frozen strawberries, make sure to thaw and drain them properly to avoid excess moisture in the filling.
Sugar (for filling) – Granulated sugar is essential for the Strawberry Vanilla Cake filling. It balances the tartness of the strawberries and helps create a syrupy consistency. Feel free to adjust the amount of sugar to suit your desired level of sweetness.
Cornstarch – This thickening agent is vital for the Strawberry Vanilla Cake filling. It gives the filling a smooth, jam-like texture, ensuring it stays in place between the cake layers. Don’t substitute cornstarch with flour, as it may not thicken properly.
Lemon juice (optional) – A touch of lemon juice enhances the flavor of the Strawberry Vanilla Cake filling by adding acidity. You can skip this ingredient if you prefer, or replace it with orange juice for a different twist.
Unsalted butter (for cake and buttercream) – Unsalted butter is preferred in the Strawberry Vanilla Cake because it allows you to control the salt content. If using salted butter, cut the amount of added salt in half to maintain the right balance of flavor
Granulated sugar (for cake) – Granulated sugar helps achieve the right sweetness and moisture in the Strawberry Vanilla Cake. It is creamed with butter for a fluffy texture. For a finer texture, you can substitute with caster sugar.
Vegetable oil – Vegetable oil adds moisture to the Strawberry Vanilla Cake, keeping it tender. You can substitute it with another neutral oil like canola oil, but it will still keep the cake moist and soft.
How to Make Strawberry Vanilla Cake
1. Make the Strawberry Filling
In a small saucepan, mix the strawberries, sugar, cornstarch, water, and lemon juice together. Heat over medium, stirring often, until the mixture thickens and becomes glossy (about 5–10 minutes). To achieve a smoother texture, mash the strawberries as they cook. After the mixture thickens, take it off the heat and allow it to cool completely before using.
2. Prepare the Vanilla Cake
Preheat your oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F. Lightly grease and line two 8-inch round cake pans with parchment paper. In a large mixing bowl, cream together the butter, sugar, and vegetable oil until the mixture is pale and fluffy. In a separate bowl, whisk the eggs, milk, and vanilla extract until well blended. Slowly add half of the wet mixture to the creamed butter, mixing until smooth. Sift in half of the flour and fold it gently into the batter. Repeat this process with the remaining wet and dry ingredients, then fold in the baking powder. Divide the batter evenly between the cake pans and bake for 25–30 minutes, or until a skewer comes out clean. Allow the cakes to cool in the pans for 20 minutes, then carefully remove them and place on a wire rack to cool completely.
3. Prepare the Strawberry Buttercream
Beat the softened butter until light and fluffy. Gradually sift in the powdered sugar, continuing to beat after each addition. Mix in the vanilla extract, 4–5 tablespoons of the strawberry filling, and a pinch of salt. Beat until the buttercream is smooth and creamy.
4. Assemble the Cake
Position the first cake layer on a serving plate or cake board. Pipe a ring of buttercream along the edge, then spread the remaining strawberry filling inside the ring. Add the second cake layer on top. Cover the entire cake with the buttercream and smooth it with a spatula. Decorate with fresh strawberries to complete the look.
Expert Tips for Strawberry Vanilla Cake
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing the batter can make the cake dense. Fold the ingredients gently to retain air.
- Cool Completely: Make sure the cake layers are fully cooled before frosting to avoid melting the buttercream.
- Taste Adjustment: Adjust the sugar in the strawberry filling to suit your preferred level of sweetness.
Common Mistakes to Avoid
- Skipping the Cooling Time: Frosting a warm cake will cause the buttercream to slide off.
- Wet Strawberries for Decoration: Always pat strawberries dry before using them as a garnish.
- Uneven Layers: Use a cake leveler or serrated knife to even out the layers before assembly.
Variations to Try
- Chocolate Strawberry Cake: Add 2 tablespoons of cocoa powder to the vanilla cake batter for a chocolate twist.
- Citrus Infusion: Replace the vanilla extract in the cake batter with lemon or orange zest for a tangy flavor.
Vegan Adaptations for Strawberry Vanilla Cake
Transforming your Strawberry Vanilla Cake into a vegan-friendly dessert is easier than you might think! Here’s how to adapt the recipe without compromising flavor or texture:
Butter Substitution
Replace regular butter with plant-based margarine or coconut oil. Plant-based margarine works well in both the cake and buttercream frosting, providing the same creamy consistency. Coconut oil is another excellent alternative, but be mindful of its natural flavor, which can add a slight coconut taste to your cake.
Milk Replacement
Swap dairy milk with plant-based alternatives like almond milk, soy milk, or oat milk. These options work seamlessly in the batter and help maintain the cake’s moist texture. For the frosting, almond or soy milk will blend well without altering the taste significantly.
Egg Substitute
Replace eggs with flaxseed meal, which acts as a reliable binding agent. To make a flaxseed egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5–10 minutes until it forms a gel-like consistency. Use this mixture to replace each egg in the original recipe. Alternatively, you can use applesauce or mashed bananas (¼ cup per egg) for added moisture and a hint of fruitiness.
Serving Suggestions For Strawberry Vanilla Cake
- Top with a generous spoonful of whipped cream or a scoop of creamy vanilla ice cream.
- Pair with a hot cup of coffee or a refreshing glass of iced tea.
FAQs About Strawberry Vanilla Cake
How to make strawberries look nice on a cake?
To create visually appealing strawberries on your cake, start by choosing fresh, firm berries with a bright red hue and green, vibrant stems. Wash them gently under cold water to remove dirt, and then pat them dry completely using a paper towel to prevent excess moisture from seeping onto your cake.
For a clean and decorative touch, slice the strawberries evenly, either lengthwise for a classic look or into thin rounds for a layered effect. If you want the strawberries to shine and stay fresh longer, brush them lightly with a glaze made from warmed apricot jam. This simple glaze gives them a glossy finish while acting as a protective barrier, preserving their freshness and color. You can also leave some whole strawberries with their stems intact for a rustic, natural decoration.
What is the trick to a moist cake?
Achieving a moist cake requires attention to detail at every step. Begin with room-temperature ingredients, as they blend more smoothly and help the batter retain air for a lighter texture. Accurate measuring of both wet and dry ingredients is crucial—too much flour can make the cake dense, while insufficient liquids can lead to dryness.
When mixing the batter, avoid overmixing after adding the dry ingredients. Overmixing develops gluten, which can make the cake tough. Including a small amount of oil in the batter, even if the recipe calls for butter, is another effective way to retain moisture as oil doesn’t solidify when cooled like butter does. Lastly, baking the cake at the correct temperature and not overbaking ensures it stays soft and tender. Always test for doneness with a toothpick—it should come out with a few moist crumbs, not completely dry.
More Cake recipes you will love!
Equipment
Small mixing bowl
Spoon or whisk
Measuring cups and spoons
Easy strawberry vanilla cake recipe
Ingredients
For the Strawberry Filling
- 200 g 7 oz strawberries, chopped (fresh or frozen)
- 40 g 3 ½ tbsp white sugar (caster or granulated)
- 2 tsp cornstarch called cornflour in the UK
- 40 ml 2 ½ tbsp water
- 1 tsp lemon juice optional
For the Vanilla Cake
- 270 g 1 ¼ cups unsalted butter, softened
- 285 g 1 ½ cups white caster sugar
- 1 ½ tbsp vegetable oil
- 5 large eggs
- 5 tbsp milk
- 2 ½ tsp vanilla extract
- 285 g 2 ⅓ cups all-purpose flour
- 3 ½ tsp baking powder
For the Strawberry Buttercream
- 225 g 1 cup unsalted butter, softened
- 475 g 4 cups powdered icing sugar
- 1 tsp vanilla extract
- 4 –5 tbsp prepared strawberry filling
- ⅛ tsp salt optional
For Decoration
- Fresh strawberries chopped
Instructions
Prepare the Strawberry Filling
- In a small saucepan, combine strawberries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring frequently, until the mixture thickens and takes on a glossy appearance (5–10 minutes).
- For a smoother texture, mash the strawberries as they cook.
- Allow the filling to cool completely before using.
Bake the Vanilla Cake
- Preheat your oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F.
- Grease and line two 8-inch round cake tins.
- In a large mixing bowl, cream together the butter, sugar, and vegetable oil until pale and fluffy.
- In a separate bowl, whisk the eggs, milk, and vanilla extract until combined.
- Gradually add half the wet mixture to the creamed butter, mixing until smooth.
- Sift in half the flour and gently fold it into the batter. Repeat with the remaining wet and dry ingredients.
- Finally, fold in the baking powder until just combined.
- Divide the batter evenly between the prepared tins and bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool in their tins for 20 minutes before transferring them to a wire rack.
Make the Strawberry Buttercream
- Beat the softened butter until pale and fluffy.
- Gradually sift in the powdered sugar, beating well after each addition.
- Mix in the vanilla extract, 4–5 tablespoons of strawberry filling, and a pinch of salt. Beat until smooth and creamy.
Assemble the Cake
- Place one cake layer on a serving plate or cake board.
- Pipe a ring of buttercream around the edge to create a “wall” and spread the remaining strawberry filling inside the ring.
- Add the second cake layer on top and cover the entire cake with buttercream, smoothing it with a spatula.
- Decorate with fresh strawberries for a stunning finish.