Strawberry Vanilla Cake Recipe

Picture tender vanilla cake layers bursting with the juicy sweetness of fresh strawberries and crowned with silky strawberry buttercream. This strawberry vanilla cake delivers the perfect balance of fluffy cake, homemade strawberry filling, and creamy frosting that holds its shape for celebrations or everyday indulgence. Whether you are hosting a summer party or craving a showstopping dessert, this easy recipe comes together in about two hours of active time and serves 12 to 16 happy guests.​

Why You Will Love This Strawberry Vanilla Cake

This recipe stands out for its unbeatable moisture from a clever mix of butter and oil in the cake batter. The fresh strawberry filling adds bright, natural flavor without any artificial mixes. You get bakery-quality results at home with simple steps and options for dairy-free swaps. Readers rave about the tender crumb and how it stays fresh for days. Every bite combines soft vanilla cake with tangy berries and smooth frosting for pure bliss.

Ingredients You Will Need

Gather these pantry staples and fresh produce for the best results. Use a kitchen scale for precision, especially with flour, to ensure a light texture.

For the Moist Vanilla Cake Layers

• 2 1/2 cups cake flour, spooned and leveled (or 2 1/3 cups all-purpose flour plus 3 tablespoons cornstarch)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/4 cup vegetable oil or canola oil
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract, optional for extra depth
• 1 1/4 cups buttermilk, room temperature (or whole milk with 1 tablespoon lemon juice)

For the Fresh Strawberry Filling

• 4 cups fresh strawberries, hulled and chopped (about 1 1/2 pounds)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Strawberry Buttercream Frosting

• 2 cups unsalted butter, softened
• 6 cups powdered sugar, sifted
• 1/4 cup strawberry filling, cooled (from above)
• 2 teaspoons vanilla extract
• Pinch of salt
• 2-4 tablespoons heavy cream, as needed

Fresh strawberries for garnish and pink food coloring if you want brighter frosting.

Step-by-Step Instructions

Follow these clear steps for success. Prep all ingredients ahead and use room-temperature items for smooth mixing.

Make the Strawberry Filling First

Combine chopped strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook for 8 to 10 minutes, stirring often, until berries soften and release juices. Mix cornstarch with 2 tablespoons cold water to make a slurry, then stir it in. Simmer 2 to 3 more minutes until thickened. Remove from heat, stir in vanilla, and cool completely for at least 1 hour in the fridge. This makes about 2 cups.​

Bake the Vanilla Cake Layers

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Whisk flour, baking powder, baking soda, and salt in a bowl. In a large bowl, beat butter, oil, and sugar on medium speed for 2 minutes until light. Add eggs one at a time, beating well after each, then mix in extracts. Alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix on low just until combined, about 30 seconds. Divide batter evenly into pans. Bake 24 to 28 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool in pans 10 minutes, then transfer to wire racks to cool fully.

Prepare the Strawberry Buttercream

Beat softened butter on medium-high until creamy, about 2 minutes. Gradually add powdered sugar, 1 cup at a time, beating on low then high until fluffy. Mix in cooled strawberry filling, vanilla, and salt. Add heavy cream 1 tablespoon at a time until spreadable. Taste and adjust sweetness. Pipe or spread as dams for filling to prevent leaks.​

How to Assemble Your Strawberry Vanilla Cake

Work on a turntable for ease. Level cooled cake layers with a serrated knife if domed. Place first layer on a plate, pipe a buttercream border around the edge, and spread 2/3 cup strawberry filling inside. Repeat with second layer. Top with third layer. Apply a thin crumb coat of buttercream, chill 20 minutes, then frost fully. Smooth sides with a bench scraper and swirl the top. Garnish with halved fresh strawberries. Chill assembled cake 30 minutes before slicing for clean cuts. Let sit at room temperature 30 minutes before serving for best flavor.

Expert Tips for Perfect Results

Room temperature ingredients blend smoothly and create lift. Weigh your flour to avoid dense cake; too much makes it dry. For extra moisture, brush layers with simple syrup made from equal parts sugar and hot water. If filling seems too thin, chill longer or add 1 teaspoon more cornstarch next time. Freeze wrapped layers up to a month for make-ahead ease. Use gel food coloring sparingly in frosting for natural pink without altering taste.

Common Questions and Fixes

Why did my cake sink in the middle?
Oven too hot or door opened too soon. Lower to 325°F next time and check at 22 minutes.

Can I make this dairy-free?
Yes, use vegan butter, plant-based milk, and coconut cream in frosting. It holds up well.

How do I store leftovers?
Cover tightly in the fridge up to 5 days. Freeze slices wrapped in plastic and foil for 2 months. Thaw overnight.

What if I only have two pans?
Bake two layers, then slice each in half for four thin layers. Bake 22 to 25 minutes.

Can I use frozen strawberries?
Thaw and drain well first. They work but fresh gives brighter flavor and thicker filling.​

Variations to Try

Turn this into cupcakes by filling liners 2/3 full and baking 18 to 20 minutes. Add a sheet pan version for crowds: use one 9×13 pan at 350°F for 30 to 35 minutes. For chocolate lovers, swap 1/2 cup flour for cocoa powder. Make it gluten-free with a 1:1 baking blend and add 1/4 teaspoon xanthan gum.​

Nutrition Per Slice

Approximate values per slice (1/16th cake, with frosting): 520 calories, 28g fat, 65g carbs, 2g fiber, 50g sugar, 4g protein. Values vary by exact ingredients; track with your favorite app for precision.​

This strawberry vanilla cake brings joy with every juicy, creamy bite. Perfect for birthdays or lazy afternoons, it earns rave reviews every time. Rate it five stars below if you love it, pin for later, and share your tweaks in the comments. Happy baking!

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