Vanilla cake with strawberry filling made with soft white cake layers, a juicy homemade strawberry center, and a light vanilla buttercream.
This vanilla cake with strawberry filling is based on my go-to white cake recipe, one I’ve tested and used for years for layered birthday cakes.
The strawberry filling is homemade, not jam, so you get a fresh fruit flavor that pairs perfectly with the soft vanilla crumb.
Why you’ll love this recipe
- Real strawberry filling that stays in place between the layers.
- Soft, moist vanilla cake that works for birthdays and special occasions.
- Balanced sweetness, with light buttercream and fresh fruit flavor.
Ingredients You Need
- Unsalted butter – Softened butter (at least 80% fat) for a tender vanilla cake crumb.
- Granulated sugar – Fine white sugar to keep a clean, neutral vanilla flavor.
- Egg whites – At room temperature, carefully separated for a lighter, fluffier cake.
- Cake flour – Essential for soft, delicate vanilla cake layers.
- Baking powder & baking soda – The right balance for a light, even rise.
- Buttermilk – Adds moisture and softness; yogurt or sour cream work as substitutes.
- Vanilla & salt – Pure vanilla extract and a pinch of salt to enhance flavor.
- Strawberries – Fresh or frozen, cooked into a homemade strawberry filling (not jam).
Tips before you start
- Chill the cake layers before assembling – Cold layers are easier to stack, fill, and frost neatly.
- Use room-temperature ingredients – Butter, egg whites, and buttermilk should be at room temperature for a smooth batter and even baking.
- Reduce the strawberry filling well – A thick, concentrated strawberry filling prevents the cake from becoming soggy.
- Weigh your ingredients – Using a kitchen scale gives more consistent, fluffy vanilla cake layers.
- Do not overmix the batter – Fold the dry ingredients gently to keep the cake light and tender.
How to make vanilla cake with strawberry filling
This recipe is based on my white cake, but you can also make it using my classic vanilla cake if you prefer.
Beat the butter and sugar until pale, light, and creamy, about 3 minutes.
Add the egg whites and vanilla in batches, beating well after each addition until smooth and fluffy.
Fold in the dry ingredients and buttermilk alternately, mixing gently just until combined.
Divide the batter into the prepared pans and smooth the tops.
Bake until set and lightly golden, then cool completely before assembling.
This filling is made with my homemade strawberry compote, cooked down for a fresh, natural strawberry flavor.
Cook the strawberries with sugar and lemon juice over medium heat for 10–15 minutes, until thick and jam-like.
Blend until smooth, let cool completely, then refrigerate until ready to use.
This frosting is my classic Swiss meringue buttercream, smooth, light, and not overly sweet.
Heat the egg whites and sugar over a double boiler until the mixture reaches 160°F (71°C) and the sugar is fully dissolved, then whip on high speed until stiff, glossy peaks form.
Add the butter and vanilla, then beat until the buttercream is smooth, creamy, and stable.
Level and fill the cake layers, stack them with buttercream and strawberry filling, then crumb coat and chill until set.
Frost and finish with a smooth final layer of buttercream, decorate as desired, and let the cake soften slightly before serving.
Serving Suggestions
- Serve chilled then let sit 15–20 minutes for the best texture.
- Perfect as a birthday cake, spring celebration cake, or summer dessert.
- Pairs well with fresh strawberries or a light strawberry coulis.
Storage
- Store the cake covered in the fridge for up to 3 days.
- Bring to room temperature before serving for a softer crumb and creamier buttercream.
- Cake layers can be baked ahead and frozen, well wrapped, for up to 1 month.
Variations
- Strawberry jam filling instead of homemade compote for a quicker version.
- Fresh strawberry slices added between layers for extra texture.
- Cream cheese frosting instead of Swiss buttercream for a tangier finish.
- Lemon strawberry cake by adding lemon zest to the vanilla cake batter.
Recipe Questions
Can I use frozen strawberries for the filling?
Yes, frozen strawberries work perfectly for the compote.
Can I make this cake in advance?
Yes, the cake can be fully assembled the day before and kept refrigerated.
Why is my cake dense?
Overmixing the batter or using cold ingredients can affect the texture.
Can I use whole eggs instead of egg whites?
Yes, but the crumb will be slightly richer and less airy than the white-cake version.
More Strawberry Cakes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Vanilla Cake With Strawberry Filling
- Total Time: 1 hour 20 minutes
- Yield: 8 slices
Description
Soft vanilla cake layers made with egg whites, filled with a homemade strawberry filling and finished with a light Swiss meringue buttercream. A balanced, not-too-sweet cake that works perfectly for birthdays and layered cakes.
Ingredients
Vanilla white cake
- 270 g (2 ¼ cups) cake flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 150 g (⅔ cup) unsalted butter, softened
- 270 g (1 ¼ cups) granulated sugar
- 5 large egg whites, at room temperature
- 2 tsp pure vanilla extract
- 220 ml (1 cup) buttermilk
Strawberry filling
- 400 g (2 cups) strawberries – fresh or frozen
- 60 g (⅓ cup) granulated sugar – white
- 2 tbsp fresh lemon juice (about 30 ml)
Swiss meringue buttercream
- 150 g (¾ cup) egg whites - about 6 large, room temperature
- 150 g (¾ cup) granulated sugar - white sugar
- 300 g (1 ⅓ cups) unsalted butter - softened, at least 80% fat
- 10 g (2 tsp) vanilla extract - pure liquid vanilla
Instructions
Vanilla white cake
- Preheat the oven to 325°F (165°C). Line three 6-inch round cake pans with parchment paper and lightly grease the sides.
- Whisk together the cake flour, baking powder, baking soda, and salt in a bowl; set aside.
- Beat the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment for about 3 minutes, until light and fluffy.
- Add the egg whites gradually, mixing well after each addition, then add the vanilla and beat 3–5 minutes until smooth and airy.
- Incorporate the dry ingredients and buttermilk in alternating additions on low speed, starting and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes 10 minutes in the pans, then unmold and turn upside down on a wire rack to cool completely.
Strawberry filling (homemade compote)
- Cook the strawberries, sugar, and lemon juice in a saucepan over medium heat for 10–15 minutes, until thick and jam-like.
- Blend until smooth, then chill completely in the fridge before using.
Swiss meringue buttercream
- Heat the egg whites and sugar over a double boiler, whisking constantly, until the mixture reaches 160°F (71°C) and the sugar is fully dissolved.
- Whip on high speed for 10–15 minutes, until the meringue is stiff, glossy, and completely cool to the touch.
- Add the softened butter and vanilla on low speed, then beat on high for about 3–5 minutes until smooth, creamy, and stable. Keep at room temperature for assembly.
Assembling the layer cake
- Level the cake layers if needed, then place the first layer on a cake board and turntable.
- Pipe a buttercream border around the edge, spread a thin layer of buttercream inside, then fill with the cooled strawberry filling.
- Stack the remaining layers the same way.
- Apply a thin crumb coat over the entire cake and chill for 20 minutes.
- Frost with a final layer of buttercream, smooth the sides, and decorate with piped buttercream, strawberry filling, and fresh strawberries.
Notes
Storage: Store the assembled cake in the refrigerator for up to 3 days; bring to room temperature about 20 minutes before serving.
Tips:
- Use fully cooled cake layers and strawberry filling to keep the buttercream stable.
- Reduce the strawberry filling until thick to avoid leaking between layers.
- Make the cake layers a day ahead and wrap tightly for easier assembly.
- Keep the Swiss meringue buttercream at room temperature before frosting.
- Chill briefly between frosting steps for cleaner edges and sharper layers.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: cake, birthday cake,
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 885
- Sugar: 65.8 g
- Sodium: 282.5 mg
- Fat: 52.1 g
- Carbohydrates: 96 g
- Protein: 10.5 g
- Cholesterol: 137.5 mg
La Fourmi Elé
What a beautiful cake!
Bravo !
Virginie
One question keeps nagging at me every time, can I keep this cake in a cool place? because I live in a tropical country and long live warm temperatures. Although at the moment we are not yet in summer (austral winter)....
thank you for your reply.
And bravo , I discovered your blog and it's a mine of delicious information
Fadela
Hello Virginie, then yes layer cakes like this one should be kept in a cool place , take the cake out a few minutes before serving
Cookies addicte
It's just gorgeous this cake!!!
Virginie
It's so beautiful you wouldn't dare eat them.
Idrissi
Just a quick question. First of all, it's just sublime. I would like to know if it is possible to cover the cake with sugar paste after the smbc? If not, can you recommend a filling for the inside of the cake other than the Smbc that holds well. Thank you
Fadela
SMBC is very good as a filling or as a covering frosting with or without sugar paste, otherwise you can also use a ganache.
Martine
I would like to buy a cake pan to make this style of cake. You say 15 cm, but what height because I noticed several. Thank you for your help.
Fadela
Here's a link to the pan I use : 6 inch round cake pan
picard clarisse
Excuse me, I'm 13 and I'm wondering if it's possible to make the layer cake and keep it in the fridge for the next day, please.
Fadela
Yes, it needs to be kept in a cool place and you can make it 1-2 days beforehand.
Yael
Good evening Fadela, just a quick note to tell you that I made this cake this weekend for the 14th birthday of a friend's daughter, following your recipe to the letter. I messed up a bit on the dripping icing, but the girl loved it so much she told me "it's the best and most beautiful birthday cake I've ever had!" It was worth spending the whole weekend to hear that! Thank you and bravo for your site!
Fadela
Thank you so much Yael for your feedback
Nath
Hello,
Thank you for this recipe, the cake is beautiful!
I would have liked to make it for my daughter's birthday on Sunday. We'll be 20 people, I was thinking of making the recipe x2, but I don't know if I should use moulds with a diameter of more than 15cm or keep 15cm diameter and make extra layers? What do you recommend? And how should I adapt the cooking if necessary?
Many thanks for your help.
Fadela
Hello, in this case I think the best thing would be to make it in an 18 or 20 cm pan, for the baking count 1h and test the baking with the blade of a knife and if necessary add 10 min of additional baking.