Vanilla Layer Cake with Fresh Strawberry Filling

This vanilla cake with strawberry filling is more than a dessert. It is a symphony of Summer flavors with fluffy vanilla cake layers, tart yet sweet strawberry filling, and a rich Swiss meringue buttercream frosting. Serve up Summer in every slice! 

Aren’t strawberries just magnificent? From punch to pancakes,  cookies to cocktails they are so versatile and delicious, I struggle to stop myself from sneaking them into every recipe. Talking of struggles, I’ve yet to meet someone who can’t stand strawberries…or cake for that matter. One of the many reasons I created this vanilla cake with strawberry filling!

I wanted a cake recipe that imitated the family favorite, strawberry shortcake but offered a little more elegance. I do have a vanilla sheet cake with strawberry buttercream, but I consider this recipe its sophisticated sister. A perfectly pink cake ideal for Valentines, baby showers, potlucks or picnics or just any special occasion.

Alongside baking the vanilla cake layers from scratch, there’s homemade strawberry filling and swirls of swiss meringue buttercream. You can always skip the filling or frosting and opt for store bought, but the little extra effort makes a world of difference. Trust me. 

WHY WE LOVE THIS VANILLA CAKE WITH STRAWBERRY FILLING

• Summer flavors – Homemade strawberry filling and creamy swiss meringue buttercream will bring you straight back to Summer as a kid enjoying those famous strawberry shortcake ice creams.
• Fluffy Vanilla cake – I’ve used both butter and oil to ensure a vanilla cake that’s full of flavor and extra moist. Fluffy, flavorful and fabulous – what more could you want?
• Customizable – Whether you make the cake, filling and frosting all from scratch or just pick and choose, it’s totally up to you. Check out my tips for toppings as there are so many ways you can customize this vanilla cake.
• Crowd pleaser – Who can resist the heavenly combination of vanilla and strawberry? Whether it’s for a picnic or party, there will be squabbles over that last slice!

INGREDIENTS/SHOPPING LIST 

• Unsalted butter- I love salt so I always use salted, however I recommend unsalted butter typically for baking. 
• Vegetable oil- Canola oil will also work
• Granulated sugar
• Large eggs- Make sure your eggs are room temperature. I usually take them out the morning of the day I plan on baking. 
• Egg whites- If using a carton of egg whites, you will need ¼ cup or around 68 grams. 
• Vanilla extract- Always use the real stuff! 
• Cake flour- If you don't have cake flour on hand, all-purpose flour! 
• Baking powder- Always make sure your baking powder is fresh to avoid a flat dense cake. To do so, pour ¼ cup boiling water over ½ teaspoon baking powder. If it bubbles or foams, it's still good. If it doesn't, it's no good!
• Salt
• Buttermilk- we love using thick buttermilk as an ingredient in cakes because the fat provides for a moist crumb in the cake. Regular full fat milk or sour cream will work too. 
• Strawberry cake filling- This is our tried and true easy recipe that we love!
• Swiss Meringue Buttercream frosting or a cream cheese frosting 
• ¼ cup freeze dried strawberry powder- I put it in a ziploc bag and roll it with a rolling pin to create the powder but you can get a more even powder using a food processor. 

SUBSTITUTIONS AND ADDITIONS

• Skip for store bought – If you’re in a pinch, you could skip the homemade vanilla cake and use boxed cake mix instead. If you use your time to make the homemade strawberry filling and delicious swiss buttercream, the dessert detectives won’t know it wasn’t baked from scratch.
• Homemade strawberry filling – For me, the strawberry filling is the star of the show but if you don’t have time to make your own you can use strawberry jam or chopped fresh strawberries. I also think my strawberry mint jam would work wonderfully.
• Buttermilk – If you don’t have any to hand, make your own buttermilk using 1 cup milk and either 1 Tablespoon of lemon juice or vinegar. Let it sit for 10 minutes then add to batter as normal. Alternatively, you can substitute with sour cream or plain yogurt. Always make sure to use full fat to achieve a moist vanilla cake.
• Oil – I’ve used vegetable oil in this recipe but any neutral flavored oil such as canola or sunflower oil would also work.
• Vanilla - I prefer using vanilla extract or vanilla bean paste instead of vanilla essence as they’re more concentrated and less processed. Almond extract is also a delicious addition and I find the almond/vanilla blend brings a more white cake flavor whereas just vanilla is more reminiscent of yellow cake. 
• Lemon twist – Add a zing of lemon zest to your vanilla cake or switch out the strawberry filling with lemon curd  for a stripe of sunshine in each slice.
• Berries – Although I have used a strawberry filling as they’re in season you could also use blueberries, raspberries or even cherries with this recipe.
• Cupcakes – These flavors would be incredible in cupcake form! Inspired by my strawberry cheesecake cupcakes fill the cupcake centers with the strawberry filling and add a swirl of swiss meringue buttercream on top.
• Frosting – I’ve added powdered strawberry to my favorite Swiss meringue buttercream as the texture and taste pair perfectly with the vanilla sponge. However, you could also try a berry buttercream or a sprinkles strawberry frosting.

 RECOMMENDED TOOLS TO MAKE THIS RECIPE 

• 3 x 8” Cake pans or 2x 9” cake pans
• Stand mixer
• Mixing bowls
• Measuring cups & spoons
• Wire cooling rack
• Offset spatula
• Piping bag

HOW TO MAKE THIS VANILLA CAKE WITH STRAWBERRY FILLING

It can be intimidating creating a cake, frosting and filling all from scratch but trust me, your efforts will be rewarded. The minute you taste the moist vanilla cake, sweet strawberry filling and that irresistible buttercream, you’ll get why that extra half hour in the kitchen is so worth it.

To make the vanilla cake layers:

1.     Preheat the oven to 350 degrees. Grease and flour three 8" or 2 layers 9" round pans.

2.     In the bowl of your mixer, cream together butter, oil, and sugar until light and fluffy, about 5 minutes.

3.     Add the vanilla and egg whites and beat until batter is light and airy. This will take around 5 minutes on medium speed. PRO TIP: Make sure your butter and eggs are at room temperature before adding to the batter to make this step easier and your cake fluffy.

4.     In a separate bowl, whisk together flour, baking powder, and salt.

5.     Add half of the dry ingredients to the batter and mix until just combined. PRO TIP: scrape down the sides and bottom of the stand mixer bowl every so often so you get an even mixture.

6.     Add the buttermilk and mix until just combined.

7.     Add the remaining dry mixture, mixing until combined  PRO TIP: Do not overmix the cake batter as this will overwork the gluten resulting in a dense, chewy texture.

8.     Evenly spoon batter into the prepared pans.

9.     Bake cakes for 22-25 minutes. To test, insert a knife into the center, if the cake is ready it should come out with only a few coarse crumbs.

10.  Remove cakes from the oven and cool for 5 minutes in the pans. Then transfer the cakes to a wire cooling rack to cool completely. PRO TIP: It’s important to leave your cakes to cool in the pans first before transferring them. If they’re too warm, you risk the sponges breaking when you try to remove them from the pan.

Filling and frosting:

Read my Swiss Meringue Buttercream frosting recipe for my full list of ingredients and top tips:

1.     Place a metal bowl over a boiling pot of water. Add egg whites and sugar. Whisk until the sugar is dissolved. The egg whites will be warm to the touch. PRO TIP: Ideally, use the metal bowl of a standing mixer.

2.     Remove the bowl from the heat. Beat the egg mixture with a whisk attachment on the stand mixer until stiff peaks form. Add the butter a bit at a time until fully incorporated.

3.     Add ¼ cup of freeze dried strawberry powder.

4.     Switch to the paddle attachment and beat on low until the frosting is silky smooth.

For the fresh strawberry filling:

1. In a large saucepan, whisk together water and cornstarch.  

2. Stir in frozen strawberries, sugar, lemon juice, and salt. PRO TIP: Use chopped, fresh strawberries if preferred.  

3. Cook over medium heat until thickened, stirring regularly. This will take around 10 minutes. PRO TIP: To test if it's ready, the filling should no longer be opaque (sign the cornstarch has dissolved) and thick enough to coat the back of a spoon.

4.Allow to cool completely before using, then pour any leftovers into airtight containers or jars. PRO TIP: You can also strain the filling through a sieve for a smoother consistency.

Assemble:

1.     To assemble, place the first cake layer on a cake plate or cake board. PRO TIP: Use a serrated knife to slice off any dome tops if necessary to  make your cake layers level.

2.     Pipe a rim of the frosting around the edge of the cake.

3.     Evenly spread about ¼ cup to ½ cup of the strawberry cake filling inside the frosting barrier.

4.     Repeat with the remaining layers.

5.     Once you have placed the final layer, frost the outside of the cake then refrigerate for at least 20 minutes for the frosting to set. PRO TIP: You could also apply a crumb coat first, refrigerate, then apply the remaining frosting to the top and sides of the cake.

6.     Right before serving, garnish the top of the cake with fresh strawberries.

TIPS 

• Grease & flour cake pan - I prefer to grease the cake pan then coat with a light dusting of flour. This creates a barrier between the grease and the cake batter, to prevent the grease seeping into the cake and for easier removal from the pan once baked.
• Even batter – Carefully divide the batter between the tins. You will need to ensure the batter is even, so that the vanilla cake layers cook all the way through and at the same time.
• Apply a Crumb coat – A crumb coat is a very thin layer of frosting used to seal in a cake's moisture and trap any crumbs for a flawless frosting. I skipped this step to save time, but if preferred, apply a crumb coat first, refrigerate for 15 minutes to set then continue with the remaining frosting.
• Make a naked cake- Alternatively, instead of covering the entire cake with frosting, simply spread on top and keep the sides bare. Similar to my raspberry almond cake or my black forest cake.

STORAGE TIPS 

• If you are using swiss meringue buttercream and homemade strawberry filling, I would recommend storing your cake in the fridge to keep it fresh.
• It will keep in the fridge (in an airtight container) for around 5 days.
• You can also cut into slices and freeze for up to 3 months. Wrap each individual slice in plastic wrap before adding to the freezer.

FREQUENTLY ASKED QUESTIONS

Why did my vanilla cake not rise?

The most common reasons for your cake failing to rise include:

• Batter is overmixed - Recipes with raising agents don’t like being overmixed. This is because it overworks the gluten so you’ll end up with a dense sponge with minimal rise. Mix until just combined then pour into pans.
• Oven temperature – Your oven should be set at 350 degrees (make sure to preheat!) If the oven is too hot your vanilla cake will set too fast before the air bubbles have a chance to form. On the other hand, if it is not hot enough, then your cake will rise too quickly but fall in the center before it is set.
• Opening the oven mid-bake. It’s tempting to sneak a peek but if you open the oven too early, your cake will sink in the center.
• Pan position and even batter -  Fill your pans evenly so they take the same amount of time to bake. Also, position them in the center of the oven on the middle shelf. This will allow a more even bake.
   

Can you make this vanilla cake with strawberry filling ahead of time?

Yes, you can make this cake ahead of time. Each component has varying times for example:

• Vanilla cakes - The cake layers can be made a few days in advance and stored at room temperature. Alternatively they can be frozen for up to 3 months. For both methods, wrap in plastic wrap then store in an airtight container.
• Swiss meringue Buttercream – It can be stored in the refrigerator for up to 5 days or freezer for up to 3 months in an airtight container. Bring to room temperature when you are ready to use then beat on low speed using the paddle attachment to re-whip ready for use.
• Strawberry filling – The strawberry cake filling will stay in the fridge for around one week. As it contains cornstarch the consistency might go lumpy if frozen.

How to decorate this vanilla cake with strawberry filling?

There are so many ways you can customize this cake. A few of my favorite toppings are:

• Fresh strawberries – A crown of fresh berries like my strawberry angel food cake or even chocolate dipped strawberries will make your cake look even more enticing.
• Frosting - If you have frosting going spare, pipe on some extra pink swirls and sprinkle with freeze-dried strawbs to finish.
• Edible flowers – inspired by my mini bundt cakes why not top with pink carnations and a white chocolate ganache?
• Shredded coconut – Similar to my strawberry shortcake cake why not add a sprinkling of toasted coconut or coconut flakes.

OTHER LAYERED FRUIT CAKE RECIPES YOU MAY ENJOY

• Strawberry shortcake cheesecake recipe 
• Strawberry rhubarb layer cake
• Blueberry lemon custard cake
• Peach layer cake