Soft, fluffy strawberry vanilla cake made with fresh berries is an ideal spring dessert. This recipe yields one 8-inch layer cake: a tender vanilla cake filled with a bright, fresh strawberry filling and finished with strawberry buttercream.
Fresh strawberries provide natural sweetness and a delicate pink tint to the whipped strawberry frosting. For extra texture and flavor, thin strawberry slices are layered between the cake and frosting.
Love strawberry desserts? Try a strawberry lemon sheet cake or another fresh strawberry recipe for more seasonal treats.
How to Make Strawberry Vanilla Cake
Room-temperature ingredients – Bring butter, eggs, buttermilk, and Greek yogurt to room temperature. This helps ingredients blend smoothly and produces a velvety batter.
Cake pans – Use two 8-inch round pans. Spray with nonstick baking spray and line the bottoms with parchment rounds for easy removal.
Bake – Bake the cake layers 24–25 minutes at 350°F, until the tops and edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs. Cool the cakes in the pans for 15 minutes, then invert onto wire racks to cool completely.
Strawberry puree – Combine sliced strawberries with 1 tablespoon sugar in a saucepan, bring to a boil, then simmer until the mixture reduces and thickens. Chill the puree for at least 1 hour before using.
Strawberry frosting – Beat unsalted butter and salt until light and fluffy, then beat in vanilla. Gradually add powdered sugar on low speed, then mix in about 4 tablespoons of the chilled strawberry puree. Increase the mixer speed and beat until the frosting is light and airy.
Strawberries for filling – Choose ripe, firm strawberries and slice them very thin (about 1/8 inch). Layer these slices over the frosting between the cake layers for bright fresh flavor and a pretty presentation.
Assemble the Cake
Chilling during assembly helps stabilize the cake and set the layers. Place one cake layer on a rotating cake stand and spread a generous layer of strawberry frosting with an offset spatula. Pipe a narrow ring of frosting around the edge to form a barrier, then chill this layer for 10 minutes to firm the crust.
Fill the center with 1 cup thinly sliced strawberries. Lightly frost the second layer and place it frosting-side down on top of the strawberries. Chill the stacked cake for 20 minutes to settle the filling.
Apply frosting to the top and sides while rotating the cake stand, then smooth the sides with a bench scraper for a clean finish. Pipe any remaining frosting decoratively on top if desired. Chill the frosted cake for 30 minutes before serving and garnish with fresh strawberries.
More sweet strawberry cake recipes:
- Fresh Strawberry Sheet Cake
- Fresh Strawberry Loaf Cake
- Strawberry Lemon Sheet Cake
Strawberry Vanilla Cake with Fresh Strawberries
Description
This strawberry vanilla layer cake is a light, seasonal dessert made with a tender vanilla cake, fresh strawberry filling, and strawberry buttercream. It serves as one 8-inch layered cake—perfect for spring gatherings.
Ingredients
Vanilla Cake
- 2 1/2 cups cake flour (see note below)
- 1 1/2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 1 cup low-fat buttermilk, room temperature
- 1/2 cup plain fat-free Greek yogurt, room temperature
Strawberry Frosting
- 1 1/2 cups sliced fresh strawberries
- 1 Tbsp sugar
- 2 cups unsalted butter, room temperature
- 3/4 tsp salt
- 3/4 tsp vanilla extract
- 5 cups powdered sugar
Assembly
- 1 cup thinly sliced fresh strawberries (for filling)
- 1 cup fresh strawberries (for topping)
Instructions
- Preheat oven to 350°F. Prepare two 8-inch round cake pans with nonstick spray and parchment rounds.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
- In a large mixer bowl, beat butter and sugar at medium speed until light and fluffy. Add vanilla, then add eggs one at a time, mixing until combined. In a small bowl, combine buttermilk and Greek yogurt.
- Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Divide batter evenly between prepared pans and smooth the tops. Tap pans to release air bubbles.
- Bake 24–25 minutes, until the edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs. Cool in the pans for 15 minutes, then invert onto wire racks to cool completely.
- For the strawberry puree, combine sliced strawberries and 1 tablespoon sugar in a saucepan. Bring to a boil over medium-high, pressing berries to release juices, then reduce heat and simmer 8–9 minutes until thickened. Chill at least 1 hour.
- To make the frosting, beat butter and salt until light and fluffy, then beat in vanilla. Add powdered sugar 1 cup at a time on low speed until incorporated, scraping down the bowl as needed. Mix in about 4 tablespoons of the chilled strawberry puree, then beat at medium-high for 1 minute until airy. Adjust puree amount for desired color and flavor.
- To assemble, place one cake layer on a rotating stand and spread an even layer of strawberry frosting. Pipe a thin ring of frosting along the edge and chill the layer 10 minutes to firm the ring.
- Fill the center with 1 cup thinly sliced strawberries, spread a thin layer of frosting on the second cake layer, and place it frosting-side down on top of the strawberries. Chill the stacked cake 20 minutes.
- Frost the top and sides while rotating the stand, smooth the sides with a bench scraper, and pipe any decorative swirls on top if desired. Chill the completed cake 30 minutes before serving and garnish with fresh strawberries.
- Store leftovers covered in the refrigerator for up to 2 days. Bring slices to room temperature before serving.
Notes
To make cake flour: For each cup of cake flour, place 2 tablespoons cornstarch into a 1-cup measure and fill the rest with all-purpose flour. Sift together several times to combine.
Make ahead: You can bake and frost the cake a day ahead. Cover and chill overnight, then add fresh strawberry topping right before serving.