Easy strawberry vanilla cake recipe
Strawberry Vanilla Cake combines moist vanilla cake layers, a tangy homemade strawberry filling, and creamy strawberry buttercream.
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
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