Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vanilla Cake with Strawberry Filling & Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 86 reviews

  • Author: Ava
  • Total Time: 9 hours 45 minutes (includes cooling and chilling overnight)
  • Yield: 24 servings
  • Diet: Vegetarian

Description

This Vanilla Cake with Strawberry Filling & Frosting is a moist and tender layered cake perfect for celebrations. Featuring a rich vanilla bean batter, homemade strawberry filling made from simmered berries thickened with cornstarch, and a luscious strawberry-infused buttercream frosting, this cake combines classic flavors with a fresh fruity twist. The layers are soaked with vanilla simple syrup to keep the cake moist and enhance flavor, resulting in a beautifully balanced dessert that’s as delicious as it is elegant.

Ingredients

Cake

  • 3½ cups cake flour (420g)
  • 2 cups granulated sugar (400g)
  • 2 tablespoons powdered milk (10g)
  • 4 teaspoons baking powder (16g)
  • 1 teaspoon salt (7g)
  • 1 cup unsalted butter (227g, room temperature, very soft)
  • 2 large eggs (room temperature)
  • 4 large egg whites (room temperature)
  • 1 cup whole milk (240mL, room temperature)
  • 1 tablespoon vanilla bean paste
  • ⅓ cup vanilla simple syrup

Strawberry Filling

  • 10 ounces frozen strawberries
  • ½ cup granulated sugar (100g)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (18g)

Strawberry Frosting

  • 1.2 ounces freeze-dried strawberries
  • 1 cup unsalted butter (227g, room temperature)
  • 1 tablespoon vanilla extract
  • ¾ teaspoon salt
  • 4 cups powdered sugar (480g)
  • ¾ cup heavy cream (180mL)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 325°F (163°C). Grease two 9-inch round cake pans with cake goop or non-stick spray and line the bottoms with parchment paper. Set aside.
  2. Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment, combine cake flour, granulated sugar, powdered milk, baking powder, and salt. Mix for 1 minute to evenly incorporate.
  3. Add Butter: Add room temperature unsalted butter and mix at medium-low speed until mixture turns sandy in texture.
  4. Add Eggs and Egg Whites: Incorporate two large eggs and four egg whites one at a time, mixing after each addition. Scrape down the bowl sides frequently.
  5. Add Flavor and Milk: Mix in vanilla bean paste, then add whole milk in three parts. After each addition, mix for 1 minute and scrape down the bowl, ensuring a smooth batter.
  6. Portion and Bake: Divide the batter evenly between the two prepared pans (around 765 to 780g per pan). Smooth the surface. Bake for 35 to 45 minutes until the cake edges pull away from the pan, top springs back when touched, a cake tester comes out clean, and internal temperature reaches 200°F (93°C). For 8-inch pans, add 5-7 minutes to baking time.
  7. Simple Syrup Application: Immediately upon removal from oven, brush the top of the cakes with vanilla simple syrup. Allow them to cool in the pans for 10 minutes.
  8. Cool and Wrap: After 10 minutes, invert cakes onto plastic wrap and brush bottoms and sides with remaining syrup. Wrap completely in plastic wrap and chill overnight or until completely cooled.
  9. Prepare Strawberry Filling: In a small pot, add frozen strawberries and granulated sugar. Bring to a simmer over medium-high heat while stirring frequently. Let simmer for 5 minutes.
  10. Mash and Thicken: Use a potato masher to break down the berries further. In a small bowl, mix lemon juice and cornstarch. Stir the mixture quickly into the pot. Cook for 2 more minutes until thickened and coating the back of a spoon. Remove from heat and cool in the pot.
  11. Create Strawberry Powder: Pulse freeze-dried strawberries in a food processor until mostly powdered.
  12. Make Frosting Base: In a stand mixer with paddle attachment, cream strawberry powder, unsalted butter, vanilla extract, and salt for 1 minute.
  13. Add Sugar and Cream: Alternately add powdered sugar (1 cup at a time) and heavy cream (3 ounces at a time), mixing at low speed just until incorporated. Scrape down sides as needed.
  14. Whip Frosting: Increase mixer speed to high and whip for 2 to 3 minutes until light and fluffy.
  15. Heat and Finish Frosting: Scrape sides, transfer about ¼ cup frosting to a microwave-safe bowl and heat for 30 seconds. Combine hot frosting back into the main bowl and whip for 1 minute more to smooth texture while maintaining volume.
  16. Assemble Cake Base: Spread a small amount of frosting on cake stand or plate to secure cake layers during assembly.
  17. Layer Cake and Filling: Place one cake layer onto the frosting base. Spread a thick layer of strawberry filling over it. Optionally, pipe frosting around the edge to hold filling in place.
  18. Add Second Layer and Crumb Coat: Place second cake layer on filling. Frost the entire cake thinly to create a crumb coat. Refrigerate for 15 minutes.
  19. Final Frosting and Decoration: Remove cake from fridge and finish frosting with the remaining frosting. Decorate as desired (smooth, swirled, or piped). Add sprinkles immediately to stick before the frosting crusts.

Notes

  • The cake is best prepared a day before frosting to allow flavors to develop and cake to firm up.
  • Baking time may vary depending on pan size: 9-inch pans require 35-45 minutes; for 8-inch pans, add 5-7 minutes.
  • Using room temperature ingredients (eggs, milk, butter) ensures proper mixing and texture.
  • Vanilla simple syrup helps keep the cake moist and adds flavor.
  • Microwaving a portion of frosting and then reincorporating it improves frosting consistency and smoothness.
  • Ensure the strawberry filling is fully cooled before assembling to prevent melting the frosting.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vanilla-cake-with-strawberry-filling-and-frosting-recipe/