Make this delightful vanilla cake with strawberry filling in this easy recipe, perfect for all your celebrations. An irresistibly delicious and moist and fluffy vanilla cake filled with a juicy and fruity strawberry cake filling and finished with a creamy vanilla buttercream frosting.
Why you'll love this recipe
Experience this delicious vanilla cake with strawberry filling recipe, with layers of fluffy and moist vanilla cake and a generous, fruity strawberry filling, all wrapped in a light, creamy buttercream.
This cake is made up of 3 preparations: a soft and moist vanilla white cake prepared with egg whites and filled with a fruity and sweet homemade strawberry puree filling, all enclosed in my favorite Swiss meringue buttercream frosting.
This is the perfect cake for baking beginners, and you can even make it with frozen strawberries, perfect for enjoying all year round as a birthday cake or for other occasions.
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Vanilla white cake
- Butter: Unsalted butter softened with at least 80% fat, I don't recommend using salted butter because even if you remove the salt from the recipe, you risk having too much salt in the recipe.
- Sugar: Extra-fine granulated sugar if possible, no flavored sugar to preserve the neutral, vanilla flavor of the cake.
- Egg whites: only whites, to make the cake even lighter, at room temperature.
- Cake flour: Only for an even more fluffy cake.
- Leavening agents: Baking powder and baking soda, are essential for the cake's softness.
- Buttermilk: Its acidity brings a wonderful balance to the sponge cake crumb, you can replace it with yogurt or sour cream.
- Vanilla and salt: Pure vanilla extract or vanilla bean seeds and table salt are essential to bring out the flavors in this vanilla cake recipe.
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- Strawberries: With fresh strawberries if in season, or with frozen strawberries, a recipe made from my homemade strawberry compote.
- Sugar: Indispensable for balancing the acidic flavor of cooked strawberries, use granulated sugar or natural sugar such as maple syrup or honey.
- Lemon juice: For preservation, use fresh lemon juice or bottled lemon juice.
- Egg whites: Use egg whites that are well separated from the yolks (any trace of yolk can interfere with the meringue's success).
- Sugar: Granulated sugar, not brown sugar or powdered sugar.
- Butter: An unsalted butter with a softened but not too softened texture.
- Vanilla: Pure vanilla extract, vanilla bean seeds or vanilla bean paste.
⚠️ You'll find quantities and full instructions in the recipe card at the end of this page.
How to make Strawberry Vanilla Cake from scratch
- Preheat the oven to 329°F/ 165°C and prepare 3 6 inches / 15 cm round cake pans, lining them with parchment paper only on the bottoms.
- In a large bowl, sift together the dry ingredients, cake flour, baking powder, baking soda and salt.
- In a large mixing bowl or in the bowl of you stand mixer fitted with the whisk attachment, mix the softened butter with the sugar at medium speed for about 3 minutes.
- Lower the mixer speed and add the vanilla extract and egg whites one by one, then return to medium speed and beat for around 5 minutes until smooth and fluffy.
- Add the flour mixture and buttermilk alternately and in batches, mixing between each addition with a rubber spatula.
- Pour the vanilla cake batter into the 3 prepared pans and bake in the oven for approx. 30 minutes.
- Leave the cakes to cool slightly before removing from the pans and cooling completely on a wire rack.
- Place fresh strawberries or frozen strawberries in a medium saucepan with sugar and lemon juice.
- Cook over medium heat for about 10-15 minutes until you obtain a strawberry jam-like texture.
- Allow to cool completely before blending in a blender or with a hand mixer to a smooth strawberry purée.
- Refrigerate until ready to assemble.
Tip: To make things simpler, you can also replace this strawberry cake filling with a store-bought strawberry jam.
- Place the egg whites and sugar in a heatproof bowl and place over a saucepan containing a little water.
- Cook the mixture in a double boiler, monitoring the temperature with a cooking thermometer, which should read at least 131°F/55°C (you should no longer be able to feel the sugar granules when you touch the mixture).
- Return the mixer bowl to its stand, fitted with the whisk attachment, and mix at high speed for 15-25 minutes until the meringue is glossy with stiff peaks.
- Reduce speed and add softened butter and vanilla extract.
- Return to high speed and mix for a further 5 minutes or so, until you have a smooth, creamy buttercream.
Tip: Replace the whisk attachment with the flat spatula of your stand mixer and mix at slow speed for 2 minutes to remove any bubbles from the frosting and obtain a smoother buttercream.
Assembling the cake
- Use a large saw knife or cake leveler to cut out the bumps on the cake layers.
- Place a cake board on a cake turntable and place the first layer of vanilla cake.
- Apply a layer of frosting and a sausage to the edges of the cake.
- Fill the inside with the strawberry filling and place the second layer of cake, then repeat the last step to the last layer.
- Apply a thin layer of buttercream over the whole cake and spread with an angled spatula, then place in the fridge for around 20 minutes.
- Apply a new, thicker layer of vanilla buttercream frosting over the entire cake and smooth it with stainless-steel icing smoother.
- Decorate the top of the cake with the remaining frosting and a piping bag with a star tip, add strawberry filling and some fresh strawberries if you want.
- Place the cake on a plate or cake stand and serve immediately or place your strawberry vanilla cake in the fridge and remove the cake 20 minutes before serving to soften the buttercream.
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Serving Suggestions and Variations
Serve on a plate with your choice of strawberry coulis, dark chocolate sauce, whipped cream, and fresh fruit.
Add fresh fruit between the vanilla cakes, such as fresh strawberries, fresh raspberries or other fresh fruit.
Add a pink drip or a chocolate drip as in my chocolate drip cake recipe.
Make a semi-frosted or nude cake like my berry semi-naked cake recipe.
Storage and freezing
In the fridge: Vanilla strawberry cake can be stored in the fridge, under plastic wrap or in an airtight container, for 3-5 days.
In the freezer: You can store the rest of the strawberry vanilla layer cake in the freezer for up to 3 months, cut it into slices, and wrap it in plastic wrap or in an airtight container.
At room temperature: Meringue buttercream is stable at room temperature, so the cake can remain out of the fridge for several hours in a cool place.
Tips for this recipe
- Beat butter and sugar for at least 3 minutes until creamy and sugar begins to dissolve.
- Use room-temperature egg whites for the vanilla cake batter, and once incorporated into the batter, continue beating for about 5 minutes to achieve a smooth and fluffy consistency.
- Fold in the flour mixture with a rubber spatula, so as not to overbeat the batter.
- Remove the finished cake from the fridge for at least 20 minutes before serving, to soften its texture.
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