Soft Vanilla Cake With Strawberry Icing

Vanilla cake with strawberry icing is soft, moist, and full of simple vanilla flavor. I use cake flour to give the cake a light texture, while Greek yogurt keeps the layers moist and tender.

The strawberry icing is my favorite part because it adds a fresh berry flavor without overpowering the vanilla cake.

I like making this vanilla cake with strawberry icing for birthdays, family get-togethers, or when I want something homemade for the weekend. A few fresh strawberries on top and a cup of coffee or tea make a nice way to serve it.

In this recipe, I’ll walk you through each step so you can make the vanilla cake with strawberry icing at home.

About This Recipe

This vanilla cake with strawberry icing has a soft vanilla crumb and a creamy strawberry icing that gives every slice a fresh berry flavor. I use buttermilk and Greek yogurt in the batter to keep the cake moist and tender.

The freeze-dried strawberries give the icing plenty of strawberry flavor without adding extra liquid. The icing is also easy to spread, so decorating the cake is pretty simple.

The vanilla cake with strawberry icing layers is soft after cooling, so I handle them carefully when putting the cake together. I like this recipe when I want to make a homemade cake that feels special without needing unusual ingredients.

Recipe Overview

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Total Time: About 1 hour 15 minutes, excluding complete cooling

Course: Dessert

Cuisine: American

Cooking Style: Baking

Recipe Type: Layer Cake

Main Ingredients: Cake flour, butter, strawberries

Best Served: Chilled or at cool room temperature

Recipe Yield: 12 servings

Serving Size: 1 slice

Seasonal Ideas: Spring brunches, summer birthdays, Mother’s Day, Easter gatherings, bridal showers, and afternoon tea

Main Kitchen Utensils

• Two 8-inch round cake pans
• Mixing bowls
• Electric hand or stand mixer
• Measuring cups and spoons
• Fine-mesh sieve
• Rubber spatula
• Whisk
• Cooling rack
• Offset spatula
• Cake turntable, optional
• Food processor or rolling pin for crushing strawberries

Ingredients

Vanilla Cake

• 3 cups cake flour
• 1 cup unsalted butter, softened
• 3 large eggs, room temperature
• 2 teaspoons aluminum-free baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon fine salt
• ¾ cup plain fat-free Greek yogurt, room temperature
• 1½ cups granulated sugar
• 2½ teaspoons vanilla extract
• 1¼ cups low-fat buttermilk, room temperature

Strawberry Icing

• 1¾ cups freeze-dried strawberries, finely crushed
• 2 cups unsalted butter, softened
• ⅓ cup heavy cream
• 5 cups confectioners’ sugar
• ¾ teaspoon almond extract
• 2 teaspoons vanilla extract
• ⅓ teaspoon kosher salt

Instructions

1. Prepare the cake pans

Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Give the sides a light dusting of cake flour.

2. Combine the dry ingredients

Put the cake flour, baking powder, baking soda, and salt in a medium bowl. Give everything a good whisk and set the bowl aside.

3. Beat the butter and sugar

Add the softened butter and sugar to a large bowl and beat until light and creamy, about 3–4 minutes. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.

4. Mix the cake batter

Add the dry ingredients a little at a time, alternating them with the buttermilk. Start with the dry ingredients and finish with them as well. Add the Greek yogurt and mix until the batter looks smooth. Stop mixing once everything is combined.

5. Bake the cake

Divide the batter evenly between the two pans and smooth the tops. Bake for 28–35 minutes. Insert a toothpick into the center of each cake to check for doneness. It should come out clean or with a few moist crumbs.

6. Cool the cake layers

Let the cakes cool in the pans for about 10 minutes. Carefully remove them from the pans and place them on a cooling rack. Let them cool completely before adding the icing.

7. Prepare the strawberry icing

Crush the freeze-dried strawberries into a fine powder. Beat the butter until creamy, then slowly add the confectioners’ sugar. Add the heavy cream, vanilla extract, almond extract, strawberry powder, and kosher salt. Beat until the icing is smooth and fluffy.

8. Put the cake together

Place one cake layer on a serving plate and spread some strawberry icing over the top. Add the second layer and spread the rest of the icing over the top and sides. If the icing feels a little soft, place the cake in the refrigerator for a short time. Slice and serve once the icing has set.

Nutrition Facts Of Vanilla Cake With Strawberry Icing

Calories	690 calories
Carbohydrates	91 grams
Sugar	67 grams
Protein	6 grams
Total Fat	36 grams
Saturated Fat	22 grams
Cholesterol	0.125 grams
Sodium	0.31 grams
Fiber	1 gram

Why This Recipe Is a Must-Try

I like this vanilla cake with strawberry icing because the soft vanilla layers and strawberry icing go so well together. The freeze-dried strawberries give the frosting a real strawberry flavor without making it runny.

The cake itself stays light and tender, while the icing adds just the right amount of sweetness. It also looks lovely after the layers are stacked and covered with frosting, so you don’t need to do anything fancy to decorate it.

The cake layers are quite soft after they cool, so I handle them carefully when assembling the cake. Taking a little extra care at this vanilla cake with strawberry icing stage helps keep the layers from cracking or breaking.

What Is Special About This Cake?

This vanilla cake with strawberry icing special to me is the combination of soft vanilla cake and strawberry icing. The vanilla layers have a light texture, while the freeze-dried strawberries give the frosting a noticeable strawberry flavor.

Greek yogurt and buttermilk help keep the cake moist and tender without making it feel too heavy. I also like the soft pink color the strawberry powder gives the icing.

A layer of frosting between the cakes adds extra creaminess, and the frosting on top and around the sides makes each slice feel complete.

More Tips For Success

1. Let the cold ingredients come to room temperature. Take the eggs, Greek yogurt, and buttermilk out of the refrigerator before you start. They mix into the batter more easily when they aren’t cold.

2. Measure the flour carefully. Spoon the flour into your measuring cup and level it off with a knife instead of scooping it straight from the bag. Too much flour can leave you with a heavier, drier cake.

3. Don’t overmix the batter. Once the flour has been mixed in and you no longer see dry spots, stop mixing. Overmixing can make the cake less soft.

4. Give the cakes a little time to cool in the pans. Let them sit for about 10 minutes before turning them out onto a cooling rack. The layers are still delicate when they’re hot, so this short rest makes them easier to handle.

5. Make the strawberry powder as fine as possible. Crush the freeze-dried strawberries well before adding them to the icing. Smaller pieces mix in better and give the frosting a smoother texture.

6. Wait until the cake layers are completely cool before frosting. If the cake is still warm, the buttercream can soften and slide off. Once the layers have cooled, the icing will spread much more easily.

What To Serve With Vanilla Cake With Strawberry Icing

Vanilla cake with strawberry icing is easy to serve with a few simple sides. I like adding fresh strawberries to the plate because they go well with the strawberry icing and add a little freshness.

A scoop of vanilla ice cream is another good choice if you want something extra creamy. For drinks, I usually reach for hot coffee or a cup of black tea.

Lemon tea also works well if you prefer something lighter. If I’m serving the cake for guests, I sometimes add a few mint leaves and sliced strawberries around the cake before bringing it to the table.

Health Benefits

This vanilla cake with strawberry icing contains small amounts of protein from eggs, Greek yogurt, and buttermilk. Freeze-dried strawberries contribute some fruit-based nutrients and dietary fiber, while dairy ingredients provide calcium.

However, the cake and icing also contain sugar and butter, so it is best enjoyed as an occasional dessert rather than presented as a health food.

Keeping the serving size moderate allows you to enjoy the strawberry and vanilla flavors as part of a balanced diet.

Easy Additions

➤ Fresh Strawberry Slices: Add thinly sliced strawberries between the cake layers before spreading the icing. Pat them dry first so excess juice does not soften the crumb. You can also arrange a few slices around the top for a fresh finish. The natural fruit gives the dessert a juicy contrast against the creamy frosting.

➤ White Chocolate Shavings: Use a vegetable peeler to create thin curls from a block of white chocolate. Scatter them over the finished icing just before serving. The mild sweetness works nicely alongside the strawberry taste, while the delicate shavings give the cake a more polished appearance.

➤ Toasted Almonds: Toast sliced or finely chopped almonds in a dry skillet until lightly golden, then let them cool completely. Sprinkle them around the top edge or press them gently onto the sides. Their crisp texture adds contrast, and the nutty note complements the small amount of almond extract in the icing.

➤ Fresh Lemon Zest: Grate a little lemon zest directly over the frosting after decorating the cake. Use only the yellow outer peel and avoid the bitter white layer underneath. The bright citrus note cuts through some of the sweetness and brings a fresh accent to the strawberry topping.

Storage Instructions

Keep the frosted vanilla cake with strawberry icing covered in the refrigerator for up to 4 days. Place it in an airtight cake container so the exposed surfaces do not dry out or absorb other food odors.

For the best texture, let individual slices sit at room temperature for about 20–30 minutes before serving. Unfrosted cake layers can stay tightly wrapped at room temperature for 1–2 days.

You can also freeze unfrosted layers for up to 2 months, wrapped securely in plastic wrap and then placed inside a freezer-safe bag. Keep the strawberry icing refrigerated until ready to use.

Frequently Asked Questions

Conclusion

I really enjoyed making this vanilla cake with strawberry icing. The soft vanilla cake and strawberry frosting make a combination that I would happily make again.

I especially like the strawberry icing because it gives the vanilla cake with strawberry icing plenty of strawberry flavor and makes the layers look pretty without much extra decorating.

One thing I recommend is making sure the vanilla cake with strawberry icing layers are completely cool before frosting and checking that the icing is thick enough to spread easily.

Once everything is assembled, the vanilla cake with strawberry icing is ready to slice and enjoy. I hope you give this vanilla cake with strawberry icing a try and enjoy making it as much as I did.

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