Nothing beats the combination of a moist vanilla cake with a luscious strawberry filling. This classic dessert is perfect for birthdays, holidays, or just a weekend treat. The rich vanilla flavor pairs beautifully with the sweet and tangy strawberry filling, creating a cake that’s both light and indulgent.
A homemade vanilla cake with fresh strawberry filling is far superior to store-bought versions. It has a soft, fluffy texture with a perfect balance of sweetness and tartness. Plus, making it from scratch allows you to customize flavors and textures to your liking.
In this guide, we’ll cover everything from selecting the best ingredients to perfecting your baking techniques and decorating the cake like a pro. We’ll also provide expert tips to ensure your cake is moist, delicious, and beautifully layered.
Sift dry ingredients together in a bowl to ensure even distribution.
In a separate bowl, cream butter and sugar until light and fluffy (about 3-4 minutes).
Add eggs one at a time, mixing well between each to prevent curdling.
Slowly add dry ingredients, alternating with buttermilk, starting and ending with dry ingredients.
Stir in vanilla extract and vegetable oil for extra moisture.
Whip egg whites separately and gently fold them in to create a light, airy texture.
3. Baking the Cake
Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
Divide batter evenly between pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Preparing the Strawberry Filling
A homemade strawberry filling adds the perfect balance of sweetness and tanginess to your vanilla cake. Unlike store-bought fillings, making it from scratch ensures fresh flavors and a smooth texture without artificial additives.
Ingredient
Quantity
Purpose
Fresh or frozen strawberries
2 cups (chopped)
Main flavor component
Granulated sugar
½ cup
Adds sweetness and enhances flavor
Lemon juice
1 tbsp
Balances sweetness and preserves color
Cornstarch
1 tbsp
Thickens the filling to prevent it from being runny
Water
2 tbsp
Helps dissolve cornstarch for a smooth consistency
Ingredients for Fresh Strawberry Filling
For a rich, flavorful filling, you’ll need:
2 cups fresh or frozen strawberries (hulled and chopped)
½ cup granulated sugar (adjust to taste)
1 tbsp lemon juice (enhances flavor and preserves color)
1 tbsp cornstarch (thickens the filling)
2 tbsp water (for dissolving cornstarch)
Step-by-Step Instructions to Make the Filling
Step 1: Cook the Strawberries
Cooking the strawberries helps release their natural juices and intensifies the flavor, making the filling rich and delicious. Follow these steps to get the perfect consistency:
Combine ingredients – In a medium saucepan, add 2 cups of chopped strawberries, ½ cup of sugar, and 1 tablespoon of lemon juice.
Heat gently – Place the saucepan over medium heat and stir occasionally to prevent burning.
Release juices – As the strawberries heat up, they will begin to soften and release their natural juices. This should take about 5-7 minutes.
Mash slightly – If you prefer a smoother filling, gently mash the strawberries with a fork or potato masher while they cook.
Step 2: Thicken the Mixture
In a small bowl, whisk together cornstarch and water until smooth.
Slowly pour the cornstarch mixture into the saucepan while stirring continuously.
Keep stirring as the filling thickens, which should take about 2-3 minutes.
Step 3: Cool the Filling
Remove the saucepan from heat and allow the filling to cool completely before using.
For a smoother texture, mash the strawberries with a fork or blend them.
If storing, transfer the filling to an airtight container and refrigerate for up to 5 days.
3. Pro Tips for the Best Strawberry Cake Filling
Tip
Details
Adjust Sweetness
Reduce sugar for sweet strawberries; add extra for tartness.
Use Cornstarch Properly
Dissolve in water before adding; stir continuously to avoid lumps.
Let Filling Cool
Refrigerate for at least 30 minutes to prevent melting the cake layers.
Prevent Sogginess
Pipe a buttercream border to keep the filling from seeping out.
Enhance Flavor
Add vanilla extract, a pinch of cinnamon, or a splash of balsamic vinegar.
Storage – Refrigeration
Keep in an airtight container for up to 5 days.
Storage – Freezing
Store in a freezer-safe bag for up to 3 months; thaw overnight in the fridge.
Assembling and Decorating the Cake
Layering the Cake with Strawberry Filling
Level the cake layers using a serrated knife for even stacking.
Pipe a buttercream border around the edge of the bottom cake layer to prevent the filling from leaking.
Spread a generous layer of strawberry filling within the buttercream border.
Repeat for the second layer, then place the final cake layer on top.
Making the Vanilla Buttercream Frosting
Ingredients:
1 cup unsalted butter (softened)
3 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
Steps:
Beat butter until creamy and smooth.
Gradually add powdered sugar, mixing until fluffy.
Pour in heavy cream and vanilla extract, then whip until light and airy.
Frosting and Decorating the Cake
Apply a crumb coat – a thin layer of frosting to trap loose crumbs.
Chill for 15 minutes, then apply the final buttercream layer.
Decorate with fresh strawberries, piped frosting, or edible flowers for a stunning presentation.
Serving and Storing the Cake
1. Best Way to Serve Vanilla Cake with Strawberry Filling
Let it reach room temperature – If the cake has been refrigerated, allow it to sit at room temperature for 1-2 hours before serving. This enhances the flavor and creates a softer texture.
Use a sharp knife for clean slices – A serrated knife or cake slicer works best to cut through the layers smoothly.
Pair with complementary toppings – Serve with fresh strawberries, a dusting of powdered sugar, or a dollop of whipped cream for an extra special touch.
Chill before slicing – If you prefer clean, precise layers, refrigerate the cake for 30 minutes before cutting.
2. How to Store the Cake Properly
Storage Method
How Long?
Best Practices
Room Temperature
1-2 days
Store in an airtight cake container. Keep in a cool, dry place.
Refrigerator
Up to 5 days
Cover with plastic wrap or place in a cake box to retain moisture.
Freezer (Whole Cake)
Up to 2 months
Wrap tightly in plastic wrap and aluminum foil before freezing.
Freezer (Slices)
Up to 3 months
Wrap individual slices in plastic wrap, then store in an airtight container.
3. How to Thaw a Frozen Cake
For individual slices: Place the frozen slice in the fridge for a few hours or let it sit at room temperature for 30-60 minutes before eating.erve with fresh strawberries, a dusting of powdered sugar, or a dollop of whipped cream for an extra special touch.
For a whole cake: Transfer it from the freezer to the refrigerator 24 hours before serving. Let it sit at room temperature for 1-2 hours before cutting.
FAQs
1. How do I prevent my cake from being too dry?
Use buttermilk and vegetable oil to retain moisture.
Avoid overbaking – check the cake with a toothpick.
2. Can I use frozen strawberries for the filling?
Yes! Just thaw them and drain excess liquid before cooking.
3. How can I make this cake gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking blend.
4. Can I make cupcakes instead?
Yes! Adjust baking time to 18-20 minutes.
5. Can I make the cake layers ahead of time?
Absolutely! Wrap and freeze them for up to 2 weeks before assembling.
Final Thoughts
This vanilla cake with strawberry filling is the perfect dessert for any occasion. Whether for a birthday, a family gathering, or just a weekend treat, this cake delivers flavor, texture, and visual appeal.
