Strawberry Vanilla Cake Recipe
This strawberry vanilla cake recipe has a soft vanilla taste balanced by juicy strawberries and creamy buttercream. The sponge feels tender and moist, while the fruit center adds a slightly jammy texture and gentle tang.
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Electric hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Saucepan
- Small bowl
- Cooling rack
- Offset spatula
- Parchment paper
Ingredients
For the Vanilla Cake
- 2 ¼ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine salt
- ¾ cup plus 2 tablespoons unsalted butter softened
- 1 ⅓ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup whole milk
- ½ cup sour cream
For the Strawberry Filling
- 2 ¼ cups finely chopped fresh strawberries
- 2 ½ tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 ¼ teaspoons cornstarch
- 1 ½ tablespoons cold water
For the Vanilla Frosting
- 1 cup plus 2 tablespoons unsalted butter softened
- 3 ¼ cups powdered sugar
- 2 teaspoons vanilla extract
- 2 –3 tablespoons heavy cream
- ⅛ teaspoon salt
Instructions
Prepare the Cake Pans
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans. Line the bottoms with parchment paper and lightly flour the sides.
Mix the Dry Ingredients
- Add the flour, baking powder, baking soda, and salt to a medium bowl. Whisk everything together and set the bowl aside.
Cream the Butter and Sugar
- Beat the softened butter and granulated sugar for about 3–4 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl once or twice while mixing.
Add the Eggs and Vanilla
- Add the eggs one at a time, mixing well after each one. Add the vanilla extract and mix until combined.
Make the Batter
- Add the dry ingredients in a few additions, alternating with the milk. Start and finish with the dry ingredients. Add the sour cream and mix just until the batter comes together. Avoid overmixing once the flour has been mixed in.
Bake the Cake Layers
- Divide the batter between the two prepared pans and spread the tops evenly. Bake for 28–30 minutes. Insert a toothpick into the center to check for doneness. A clean toothpick or one with a few moist crumbs means the cake is ready.
Make the Strawberry Filling
- Add the chopped strawberries, sugar, and lemon juice to a saucepan over medium heat. Cook until the strawberries soften and release their juices.
- In a small bowl, stir together the cornstarch and cold water. Pour this mixture into the saucepan and stir well. Cook for another 1–2 minutes, until the filling thickens. Remove from the heat and let it cool completely.
Make the Vanilla Frosting
- Beat the softened butter until creamy. Gradually add the powdered sugar while mixing on low speed. Add the vanilla and salt, then slowly mix in enough heavy cream to make the frosting smooth and easy to spread.
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. Spread a thin layer of frosting around the cake first. Then add the rest of the frosting and smooth it over the top and sides.
Chill and Serve
- Refrigerate the assembled cake for about 30–45 minutes so the filling and frosting can firm up. Slice the cake with a sharp knife. Serve the strawberry vanilla cake recipe slightly chilled or let it sit at room temperature for a few minutes before serving.