Name: Vanilla Cake with Strawberry Filling
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 3/4 cups granulated sugar; 4 large eggs; 1 cup unsalted butter (softened); 1 cup whole milk; 2 teaspoons vanilla extract; 2 cups fresh or frozen strawberries (chopped); 1 tablespoon lemon juice; 2 tablespoons cornstarch; 2–4 tablespoons powdered sugar (optional, to taste); Whipped cream or buttercream frosting (for decorating)

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Why You’ll Love This Recipe

Light and fluffy vanilla cake with tender crumb
Sweet and fruity homemade strawberry filling
Beautiful layered presentation for special occasions
Made from scratch with simple ingredients
Can be made ahead and stored easily
Perfect for birthdays, bridal showers, and more
Customizable with different frostings or fillings
Pairs well with whipped cream or buttercream
Kid-friendly and adult-approved
A lovely balance of rich and fresh flavors

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Unsalted butter (softened)
Whole milk
Vanilla extract
Fresh or frozen strawberries (for the filling)
Lemon juice
Cornstarch (to thicken the filling)
Powdered sugar (optional, for sweetness in the filling)
Whipped cream or buttercream frosting (for assembling)

Directions

Prepare the strawberry filling: In a saucepan, combine chopped strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Remove from heat and let cool completely before using.
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
Make the vanilla cake batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Assemble the cake: Place one cake layer on a serving plate. Spread an even layer of strawberry filling over the top. Place the second cake layer on top.
Frost the cake with your choice of whipped cream or buttercream. Garnish with fresh strawberries if desired.

Servings and timing

This recipe serves 10–12 people.
Prep time: 30 minutes
Cook time: 25–30 minutes
Cooling and assembling time: 1 hour
Total time: Approximately 2 hours

Variations

Use jam instead of filling: Swap the fresh filling for high-quality strawberry jam for a quicker version.
Add lemon zest: Enhance the vanilla cake with a bit of lemon zest for added brightness.
Frost with cream cheese frosting: For a tangy twist, pair the cake with cream cheese frosting.
Make it a three-layer cake: Divide the batter into three pans for an elegant tiered look.
Try different fillings: Use raspberry, blueberry, or mixed berry filling for a fun variation.
Add strawberry slices: Layer fresh sliced strawberries along with the filling for texture.

Storage/Reheating

Store the assembled cake in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap each cooled cake layer tightly in plastic wrap and freeze for up to 2 months. Assemble after thawing completely.
Leftover slices can be microwaved for about 10–15 seconds, though this cake is best served cold or at room temperature.

FAQs

Can I use frozen strawberries for the filling?

Yes, just thaw and drain them well before cooking to avoid excess moisture.

Can I make the cake ahead of time?

Absolutely. Bake the cake layers and prepare the filling a day in advance, then assemble the day of serving.

How do I keep the filling from making the cake soggy?

Make sure the filling is fully cooled and not too runny before spreading it between the cake layers.

Can I use store-bought cake mix?

Yes, you can use a vanilla cake mix as a shortcut and focus on making the homemade strawberry filling.

What frosting works best with this cake?

Whipped cream or vanilla buttercream both complement the strawberry filling perfectly.

Can I use this filling in cupcakes?

Definitely. Hollow out the center of each cupcake and spoon in a small amount of strawberry filling before frosting.

How long does the strawberry filling last?

Stored in the fridge, the filling will last for up to 5 days in an airtight container.

Can I add whipped cream between the layers?

Yes, whipped cream pairs wonderfully with the filling and can be layered for extra richness.

Can this be made into a sheet cake?

Yes, bake the batter in a 9×13-inch pan and spread the strawberry filling and frosting on top.

Should the cake be served cold or room temperature?

It can be served either way, but it’s especially refreshing when slightly chilled.

Conclusion

Vanilla cake with strawberry filling is a timeless dessert that’s both elegant and satisfying. With its soft vanilla crumb and vibrant fruit center, it’s the perfect cake for spring and summer celebrations—or anytime you want to impress with a classic, delicious treat. Whether you’re baking it for a birthday or just because, this cake will quickly become a favorite.