Strawberry Filled Vanilla Cake Recipe
This strawberry filled vanilla cake recipe brings together a soft, buttery vanilla crumb, fresh strawberry filling, and creamy vanilla frosting in one homemade dessert.The strawberry center adds a juicy fruit layer that balances the sweetness of the cake and frosting. Buttermilk helps keep the cake tender, while the cooked berries create a thicker filling that stays between the layers instead of running out.
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Stand mixer or electric hand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Saucepan
- Wooden spoon
- Cooling rack
- Cake leveler or serrated knife
- Offset spatula
- Parchment paper
Ingredients
Strawberry Filling
- 2 cups diced fresh strawberries
- 1½ tablespoons fresh lemon juice
- 4 tablespoons granulated sugar
- 1 teaspoon finely grated lemon zest
Vanilla Cake
- 2¼ cups all-purpose flour
- 1 cup buttermilk room temperature
- ⅓ cup unsalted butter softened
- 1⅔ cups granulated sugar
- ⅛ teaspoon almond extract
- ¼ cup neutral-flavored oil
- 4 large eggs room temperature
- 2 teaspoons baking powder
- 3 teaspoons vanilla extract
- 1½ teaspoons kosher salt
Vanilla Frosting
- 1½ cups whole milk
- 7½ tablespoons all-purpose flour
- 1¼ cups granulated sugar
- 1½ cups unsalted butter softened
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt or omit if using salted butter
Instructions
Prepare the strawberries:
- Add the diced strawberries, lemon juice, sugar, and lemon zest to a saucepan or bowl. Stir gently and let the mixture sit for a few minutes so the strawberries can release their juices.
Cook the filling:
- Place the strawberry mixture over medium heat. Cook until the strawberries soften and the juices thicken slightly. Remove from the heat and let the filling cool completely before using it in the cake.
Prepare the pans:
- Preheat the oven to 350°F (175°C). Grease two round cake pans and line the bottoms with parchment paper.
Combine the dry ingredients:
- Add the flour, baking powder, and kosher salt to a bowl. Whisk until everything is evenly mixed.
Make the batter:
- Beat the softened butter, sugar, and oil until creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract.
Add the buttermilk:
- Add the dry ingredients gradually, alternating with the room-temperature buttermilk. Mix just until the batter looks smooth. Do not overmix, as this can make the cake dense.
Bake the cake:
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
Cool the layers:
- Let the cakes rest in the pans for a few minutes, then carefully turn them onto a wire rack. Let them cool completely before adding the strawberry filling or frosting.
Make the frosting:
- Whisk the milk, flour, and sugar together in a saucepan over medium heat. Keep stirring until the mixture becomes thick. Set it aside to cool completely. Beat the softened butter until creamy, then slowly add the cooled milk mixture. Beat in the vanilla and salt until the frosting is smooth.
Assemble the cake:
- Place one cooled cake layer on a serving plate. Spread the strawberry filling over the top, leaving a small border around the edge. Place the second cake layer on top. Cover the cake with the frosting, spreading it over the top and sides. Chill the cake briefly before slicing for neat layers.