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cake with strawberry filling

Vanilla cake with strawberry filling Recipe

Maria
This Vanilla Cake with Strawberry Filling is a light and fluffy treat with a sweet strawberry filling, complemented by creamy buttercream frosting. Perfect for any occasion, this cake brings a delightful balance of flavor and texture.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12

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.