This moist vanilla cake with strawberry filling has two tender vanilla cake layers, a homemade strawberry filling, and a fluffy strawberry cream cheese frosting.
Soft vanilla cake and fresh strawberries are a classic pair, and this layer cake brings them together in every bite.
Two moist vanilla layers are filled with a jammy homemade strawberry filling, made with fresh or frozen berries.
The frosting is a fluffy strawberry cream cheese frosting, flavored and colored naturally with ground freeze-dried strawberries.
It is my go-to cake for birthdays, Mother's Day, and summer parties.
For more strawberry recipes, check out our strawberry tiramisu, strawberry cheesecake cookies, strawberry compote, and strawberry cinnamon rolls.
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Why this recipe works
- Moist, Tender Layers: Butter adds flavor, while oil, sour cream, and buttermilk keep the vanilla cake soft for days.
- Fresh Strawberry Filling: Halved strawberries are simmered into a thick, jammy filling with a bright, natural flavor.
- Real Strawberry Frosting: Freeze-dried strawberries give the cream cheese frosting bold flavor and a pretty pink color.
- Flat, Even Layers: Weighing the batter and using cake strips keeps the layers level and easy to stack.
- Perfect for Celebrations: It is a showstopping cake for birthdays, Mother's Day, and summer parties.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The cake
Butter: Unsalted and softened to room temperature. It is creamed with the sugar to add air and a rich, buttery flavor.
Eggs: Large and at room temperature so they blend smoothly into the batter and help the cake rise.
Flour: All-purpose flour gives the layers structure while keeping them tender. Cake flour works for an even softer crumb.
Baking powder: Lifts the batter into light, fluffy layers.
Granulated sugar: Sweetens the cake and keeps the crumb moist. Caster sugar works as well.
Vanilla extract: The main flavor of the cake, so use a good-quality pure vanilla extract.
Buttermilk: Adds acidity and moisture for a soft, tender crumb.
Vegetable oil: Keeps the layers moist for days, even straight from the fridge. Canola oil works too.
Vinegar: Reacts with the baking powder for an extra-tender, fluffy texture. You won't taste it.
Sour cream: Adds richness and moisture. Greek yogurt works in the same amount.
Kosher salt: Balances the sweetness and sharpens the vanilla flavor.
The strawberry cake filling
Strawberries: Fresh or frozen, halved and simmered into a thick, jammy filling.
Lemon juice: Brightens the strawberry flavor and helps the filling set.
Cornstarch: Thickens the filling so it stays inside the layers.
The strawberry cream cheese frosting
Cream cheese: Full-fat block cream cheese at room temperature for a thick, tangy frosting. Avoid the spreadable tub kind.
Freeze-dried strawberries: Ground into a fine powder for bold strawberry flavor and a natural pink color, without adding liquid.
Powdered Sugar: Sweetens the frosting and keeps it silky. Sift it to avoid lumps.
Step by Step Instructions
Make the vanilla cake
1. Prep: Preheat your oven to 180°C (350°F) and line two 8-inch cake pans with parchment paper.
2. Cream: In a large mixing bowl, beat the softened butter, vanilla extract, salt, and sugar with an electric hand mixer for about 3 minutes, until creamy and smooth.
3. Wet Ingredients: Add the eggs, vinegar, vegetable oil, and sour cream and mix until creamy.
4. Flour and Buttermilk: Add half of the flour, half of the buttermilk, and the baking powder and mix until almost combined.
5. Finish the Batter: Add the remaining flour and buttermilk and mix just until no lumps of flour remain.
6. Bake: Divide the batter evenly between the pans and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let the layers cool completely before removing them from the pans.
Make the strawberry filling
1. Simmer: In a saucepan, combine the halved strawberries, sugar, and lemon juice over medium-high heat. Once bubbling, reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
2. Thicken: Mix the cornstarch with a little water, pour it into the strawberries, and simmer for 2 more minutes, stirring constantly. Let the filling cool completely.
Make the strawberry cream cheese frosting
1. Whip: In a large mixing bowl, beat the softened cream cheese, softened butter, ground freeze-dried strawberries, powdered sugar, vanilla extract, and a pinch of salt with an electric hand mixer until smooth and fluffy.
2. Fill a Piping Bag: Transfer the frosting to a piping bag fitted with a round tip.
Assemble the cake
1. Dam: Pipe a small dollop of frosting onto your cake board, place the first cake layer on top, and pipe a tall ring of frosting around the edge.
2. Fill: Spread the cooled strawberry filling inside the frosting ring.
3. Stack and Frost: Top with the second layer, then cover the cake with the remaining frosting and decorate with fresh strawberries.
Expert Tips
- Weigh the Batter: Divide the batter by weight so both layers bake to the same height.
- Use Cake Strips: Wrapping the pans with damp cake strips helps the layers bake flat with no dome.
- Chill the Filling: Cold filling is thicker and stays inside the frosting dam.
- Pipe a Tall Dam: Make the frosting ring slightly higher than the filling so nothing leaks out.
- Pat the Berries Dry: Dry fresh strawberries well before decorating so they don't weep onto the frosting.
Troubleshooting
Why is my strawberry filling runny?
It wasn't simmered long enough, or the cornstarch didn't come to a boil. Simmer until the filling coats the back of a spoon, and chill it before using. It thickens more as it cools.
Why are my cake layers sliding?
The filling or layers were still warm. Make sure everything is completely cool, then chill the assembled cake for 30 minutes before frosting the outside.
Why is my frosting too soft?
The cream cheese or butter was too warm, or the cream cheese came from a tub. Use full-fat block cream cheese, and chill the frosting for 15 minutes if it gets soft.
Frequently Asked Questions
Yes. Thaw and drain them first, then simmer as directed. Frozen strawberries release more juice, so the filling may need a few extra minutes to thicken.
Yes. Use about ½ cup of thick strawberry jam or preserves. Homemade filling tastes fresher and less sweet, but jam works well in a pinch.
Ground freeze-dried strawberries add bold strawberry flavor and a natural pink color without adding liquid, so the frosting stays thick and pipeable.
Use all of the cooled strawberry filling, spread inside the frosting dam. Keep it about 1 cm (½ inch) away from the edge so it doesn't leak.
Storing
Because of the cream cheese frosting and fresh filling, store the cake covered in the fridge for up to 4 days. Let slices sit at room temperature for 20 minutes before serving.
Freezing
Whole cake: Freeze uncovered for 1 to 2 hours until the frosting is firm. Wrap in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge.
Cake slices: Wrap each slice in plastic wrap and freeze in an airtight container for up to 2 months. Thaw in the fridge for a few hours.
Make It Ahead Of Time
Bake the Cake Layers Early
Bake the vanilla layers up to 1 day ahead. Once completely cool, wrap them tightly and keep them at room temperature, or freeze them for up to 3 months.
Prep the Filling in Advance
Make the strawberry filling up to 3 days ahead and keep it covered in the fridge. Make the frosting and assemble on the day of serving.
Substitutions
Buttermilk: Mix ¾ cup of milk with 2 teaspoons of lemon juice and let it sit for 5 minutes.
Sour Cream: Use plain Greek yogurt in the same amount.
Gluten Free: Use a 1:1 gluten-free baking flour blend.
Dairy Free: For the cake, use plant-based butter sticks, a dairy-free yogurt instead of sour cream, and almond or oat milk with lemon juice instead of buttermilk. For the frosting, use plant-based butter and a dairy-free cream cheese.
Variations
Strawberries and Cream: Swap the frosting for whipped cream and add sliced fresh strawberries between the layers.
Lemon Strawberry: Add the zest of 1 lemon to the cake batter.
Raspberry: Use raspberries instead of strawberries in the filling.
Three Layers: Bake the batter in three 8-inch pans for thinner layers and add a second layer of filling.
How to Scale This Recipe for Different Pans
Multiply all the cake, filling, and frosting ingredients by the amount below.
- Three 8 Inch Pans: As written, for thinner layers. Bake for 20 to 24 minutes.
- Two 9 Inch Pans: As written. Bake for 25 to 30 minutes.
- Three 6 Inch Pans: As written, for a taller cake. Bake for 22 to 26 minutes.
- 9x13 Inch Sheet Cake: As written. Bake for 30 to 35 minutes, then spread the filling over the top and frost.
- Cupcakes: As written, for about 24 cupcakes. Bake for 18 to 20 minutes and fill the centers with strawberry filling.
Equipment
- Two 8-inch cake pans
- Parchment paper
- Large mixing bowls
- Electric hand mixer
- Saucepan
- Piping bag with a round tip
- Offset spatula
- Cake strips (optional)
More Cake Recipes
Looking for more layer cakes? Try my chocolate ganache cake, ding dong cake, and pistachio cake!
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📖 Recipe
Vanilla Cake With Strawberry Filling
Ingredients
For the vanilla cake
- 3 oz Butter softened
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 1 ⅓ cups Granulated sugar
- 3 Eggs
- ¼ cup Sour cream
- ⅓ cup Vegetable oil
- 1 ½ teaspoon Vinegar
- ¾ cup Buttermilk
- 2 ⅓ cups Flour
- 2 teaspoon Baking powder
For the strawberry filling
- 3 cups Strawberries sliced in half
- 1 tablespoon Lemon juice
- ¼ cup Granulated sugar
- 1 tablespoon Cornstarch mixed with a little bit of water
For the strawberry cream cheese frosting
- 4 oz Butter
- 8 oz Cream cheese
- 3 ½ cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 ½ cups Freeze dried strawberries ground
Instructions
Make the vanilla cake
- Prep: Preheat your oven to 180°C (350°F) and line two 8-inch cake pans with parchment paper.
- Cream: In a large mixing bowl, beat the softened butter, vanilla extract, salt, and sugar with an electric hand mixer for about 3 minutes, until creamy and smooth.
- Wet Ingredients: Add the eggs, vinegar, vegetable oil, and sour cream and mix until creamy.
- Flour and Buttermilk: Add half of the flour, half of the buttermilk, and the baking powder and mix until almost combined.
- Finish the Batter: Add the remaining flour and buttermilk and mix just until no lumps of flour remain.
- Bake: Divide the batter evenly between the pans and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let the layers cool completely before removing them from the pans.
Make the strawberry filling
- Simmer: In a saucepan, combine the halved strawberries, sugar, and lemon juice over medium-high heat. Once bubbling, reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
- Thicken: Mix the cornstarch with a little water, pour it into the strawberries, and simmer for 2 more minutes, stirring constantly. Let the filling cool completely.
Make the strawberry cream cheese frosting
- Whip: In a large mixing bowl, beat the softened cream cheese, softened butter, ground freeze-dried strawberries, powdered sugar, vanilla extract, and a pinch of salt with an electric hand mixer until smooth and fluffy.
- Fill a Piping Bag: Transfer the frosting to a piping bag fitted with a round tip.
Assemble the cake
- Dam: Pipe a small dollop of frosting onto your cake board, place the first cake layer on top, and pipe a tall ring of frosting around the edge.
- Fill: Spread the cooled strawberry filling inside the frosting ring.
- Stack and Frost: Top with the second layer, then cover the cake with the remaining frosting and decorate with fresh strawberries.
Notes
- Room Temperature Ingredients: Use soft butter and room temperature eggs, sour cream, and buttermilk for a smooth batter.
- Measure the Flour: Spoon and level the flour or weigh it so the layers stay moist.
- Weigh the Batter: Divide the batter by weight so both layers bake evenly.
- Cool the Filling: The strawberry filling must be completely cool, or it will melt the frosting.
- Frozen Strawberries: Thaw and drain them before cooking, and simmer a few extra minutes.
- Block Cream Cheese: Use full-fat block cream cheese at room temperature so the frosting stays thick.
- Grind the Freeze-Dried Strawberries: Blend them into a fine powder so the frosting is smooth.
- Frosting Dam: Pipe the ring taller than the filling so it stays inside the layers.
- Other Pans: Bake three 8-inch layers for 20 to 24 minutes, or a 9x13-inch pan for 30 to 35 minutes.
- Storage: Keep covered in the fridge for up to 4 days. Freeze the whole cake or slices for up to 2 months.
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