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Easy Vanilla Cake with Strawberry Filling

Vanilla Cake with Strawberry Filling

A cheerful, buttery vanilla cake layered with a fresh and fruity strawberry filling, perfect for celebrations or just because.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Vanilla Cake
  • 2 cups all-purpose flour Spoon flour into the measuring cup and level off.
  • 1.5 cups granulated sugar Adjust sweetness according to taste.
  • 1 cup unsalted butter Should be at room temperature.
  • 4 large eggs Use room temperature for better mixing.
  • 1 cup milk Room temperature recommended for smooth blending.
  • 2 tsp vanilla extract Pure vanilla extract preferred.
  • 2 tsp baking powder Ensure it’s fresh for best results.
  • 1 tsp salt To enhance overall flavor.
For the Strawberry Filling
  • 2 cups fresh or frozen strawberries, chopped Fresh for in-season and flavor; frozen for consistency.
  • 1 cup granulated sugar Adjust to taste depending on berry sweetness.
  • 1 tbsp lemon juice Adds brightness to the flavor.
  • 2 tbsp cornstarch Thickener for the filling.
  • 0.5 cup water To dissolve the cornstarch.
For the Frosting
  • 1 cup unsalted butter Room temperature for easy mixing.
  • 4 cups powdered sugar Sifted for smooth texture.
  • 2 tbsp heavy cream Adjust for desired consistency.
  • 2 tsp vanilla extract Enhances the frosting's flavor.

Method
 

Make the Vanilla Cake
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in milk and vanilla until combined.
  6. In another bowl, whisk together flour, baking powder, and salt.
  7. Gradually add dry ingredients to wet ingredients until just combined.
  8. Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  9. Let cakes cool in pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Strawberry Filling
  1. In a saucepan, combine strawberries and sugar over medium heat.
  2. Simmer until strawberries soften and release their juices.
  3. In a separate bowl, mix cornstarch with water to create a slurry.
  4. Stir the slurry into the strawberry mixture, cooking for 1-2 more minutes until thickened.
  5. Remove from heat and let cool completely.
Assemble the Cake
  1. Level the cooled cake layers if necessary.
  2. Place one layer on a serving plate and spread a thin layer of frosting on top.
  3. Pipe a dam of frosting around the edge to contain the strawberry filling.
  4. Spoon the cooled strawberry filling inside the dam and spread evenly.
  5. Add the second layer of cake and crumb coat the entire cake with a thin layer of frosting.
  6. Chill the cake for 20-30 minutes before applying the final layer of frosting.

Notes

Store in the fridge for up to 4 days. Serve at room temperature for best flavor. Can be frozen for individual slices.