Description
Vanilla cake with strawberry filling is a soft, fluffy vanilla cake layered with a sweet and slightly tart homemade strawberry compote, topped with whipped cream or buttercream frosting. Perfect for birthdays and celebrations.
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)
Instructions
- In a saucepan, combine chopped strawberries, 2–4 tablespoons powdered sugar (to taste), lemon juice, and cornstarch. Cook over medium heat until thickened, about 8–10 minutes. Remove from heat and let cool completely.
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately 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.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Place one cooled cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top.
- Top with the second cake layer and frost with whipped cream or buttercream. Garnish with fresh strawberries if desired.
Notes
- Ensure strawberry filling is fully cooled before assembling to avoid sogginess.
- For a faster version, use high-quality strawberry jam instead of homemade filling.
- Cake layers can be made a day ahead and stored wrapped at room temperature or in the fridge.
- Try adding lemon zest to the cake batter for a citrusy boost.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 32g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
