Ever just want to bake a dessert that knocks people’s socks off… but also doesn’t stress you out? That’s where this Deliciously Moist Vanilla Cake with Strawberry Filling Recipe comes charging onto the scene. I used to struggle so much—either my cakes turned out bone-dry, or the filling ran everywhere. So if you’re sitting there thinking your cakes end up lopsided or, well, kinda “blah”… believe me, I’ve been there. This foolproof combo will save your Sunday bake (probably your reputation, too—no kidding)!
Cake Ingredients
Let’s get super clear: you do not need weird, fancy stuff for this cake. I swear I’ve grabbed most of these from the corner grocery store after work. Here’s the lineup:
The Story Behind This Recipe
From my kitchen to yours—Deliciously Moist Vanilla Cake with Strawberry Filling Recipe mixes classic comfort with a buttery finish. Tested, tasted, and ready for your table. Ever just want to bake a dessert that knocks people’s socks off... but also doesn’t stress you out? That’s where this Deliciously Moist Vanilla Cake with…
- 2 1/4 cups all-purpose flour (y’know, the everyday kind)
- 2 teaspoons baking powder
- 1/2 teaspoon salt (table salt is fine)
- 3/4 cup unsalted butter, softened (not melted, but don’t panic if it’s a bit soft)
- 1 1/2 cups granulated sugar
- 3 large eggs (room temp if you remember, but I’ve skimped before)
- 1 tablespoon REAL vanilla extract (the good stuff, not imitation)
- 1 cup whole milk (2% will do in a pinch)
And for the strawberry filling:
- 2 cups fresh strawberries, chopped (or thawed from frozen if it’s February)
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch (for thickening)
Everything about these ingredients screams “approachable” — so don’t sweat forgetting something.
How to make this cake
First, preheat your oven to 350°F and grease (really slather it) two 8-inch cake pans. If you line the bottoms with parchment, you’ll thank yourself later.
Start by creaming the butter and sugar together till it looks pale and fluffier than you’d expect. (Sometimes I get impatient and don’t wait, so learn from my laziness: beat it for a good 2-3 minutes.) Toss in the eggs one at a time, mixing after each. Stir in the vanilla—deep breath, it’s about to smell amazing.
Mix flour, baking powder, and salt in a separate bowl. Alternate adding the flour mix and milk to the butter-sugar bowl, starting and ending with flour. Don’t over-mix. This is like, danger zone for dry cake. Pour the batter in the pans and try to get it even. Bake for 28-32 minutes. They should be golden, and a toothpick comes out just barely clean—trust me, this matters.
For the strawberry filling, toss berries, sugar, lemon juice, and cornstarch in a saucepan. Simmer 7-10 minutes, stirring often, till it looks thick and jammy. Don’t overcook or it turns gluey.
Let everything cool (the hardest part) before you even think about assembling.
“I tried this for my daughter’s birthday and it was so moist, even my picky husband went back for seconds! The strawberry filling made it taste like summer in every bite.” – Jenny M.
Tips & Tricks
Okay, my real talk list of secrets (let’s keep this between us).
If your cake turns out extra crumbly, you probably overmixed the batter. That’s my big mistake from last holiday season—seriously, don’t be stubborn about it.
Room temperature eggs. I used to ignore this, but your cake will bake up taller and fluffier if you set them on the counter 30 minutes first.
Spread the strawberry filling evenly, but don’t go too close to the edge or it’ll spill when you stack the cakes. Sometimes I make a “dam” out of frosting before adding filling to save the day.
Oh—don’t skip cooling the cake fully before assembling, unless you enjoy a melty slide-show dessert on your plate.
This cake is just calling out to be made during strawberry season, but frozen berries work if you want some summer vibes in winter. On rough days, I’ve even tossed in a handful of blueberries, and, weirdly, it works.
Frosting Alternatives
If you’re not a frosting fanatic like my cousin (she scrapes it off—that’s right, scrapes it), try these.
- Go for classic buttercream if you want something safe and sweet.
- Cream cheese frosting? Oh, it’s dreamy, especially if you like a bit of tang.
- Fresh whipped cream piled on top is honestly the laziest—and sometimes the absolute best—move for summer parties.
- Skip frosting entirely and dust with powdered sugar and extra strawberries for a lighter vibe.
There’s pretty much no wrong way to finish this cake. If anyone judges, don’t invite them back next time.
Storing and Making Ahead
Let’s get real—I never have leftovers, but just in case. Once the cake is assembled, keep it in the fridge covered with plastic or in an airtight container. It’ll last 3 days, but probably gets eaten sooner.
Strawberry filling by itself can chill in the fridge for a week (make extra, trust me—you’ll want it on toast). If you want fresh cake for a party, bake the cake layers ahead and wrap them tightly in plastic. I’ve frozen them for up to a month, then thawed and assembled—with the filling added last minute, no one ever guessed.
Cakes taste best at room temp, that’s non-negotiable. So take it out an hour before serving. Little tip I picked up from my aunt—never ice a warm cake, unless you like a frosting avalanche.
Common Questions
Can I use boxed cake mix?
Yep, just follow the box for baking, then use the strawberry filling and your fave frosting. Cheater’s route, but still delicious.
What if I don’t have fresh strawberries?
Frozen work great. Thaw and drain them first, though, or it’ll get soggy.
How do I make it gluten free?
Try a 1:1 gluten-free flour blend. Results aren’t exactly the same, but still worthy of a celebration.
Help, my cake sinks in the middle!
Usually, you opened the oven door too soon or over-mixed. Be patient and let it bake through.
Can I double the recipe for a big crowd?
You bet! Just use bigger pans or bake multiple batches. Watch the baking time, though.
You’re Ready to Bake – Let’s Do This!
So, that’s pure baking gold right there. If you follow this guide, your Deliciously Moist Vanilla Cake with Strawberry Filling Recipe will outshine any five-star restaurant’s dessert, no exaggeration. Want even more details or a twist? Check out Moist Vanilla Cake with Strawberry Filling – Amycakes Bakes for a slight flavor variation, or this Moist Vanilla Cake with Strawberry Filling (+ cream cheese frosting …) for a creamier, tangier frosting option. Don’t wait for a special occasion—life’s short, bake the cake!
Deliciously Moist Vanilla Cake with Strawberry Filling
Ingredients
Method
- Preheat your oven to 350°F and grease two 8-inch cake pans. Optionally, line the bottoms with parchment.
- Cream the butter and sugar together until pale and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing after each addition. Stir in the vanilla.
- In a separate bowl, mix flour, baking powder, and salt. Alternate adding the flour mix and milk to the butter-sugar mixture, starting and ending with flour.
- Pour the batter into the prepared pans and bake for 28-32 minutes, until golden and a toothpick comes out just barely clean.
- In a saucepan, combine chopped strawberries, sugar, lemon juice, and cornstarch.
- Simmer for 7-10 minutes, stirring often until thick and jammy.
- Let the cake layers cool completely before assembling.
- Spread the strawberry filling evenly between the cake layers, being careful not to fill too close to the edge.
