Description
Picture tender vanilla cake layers bursting with juicy strawberry filling and crowned with naturally pink strawberry buttercream. This strawberry vanilla cake delivers the perfect balance of fluffy cake, fresh fruit flavor, and creamy frosting that holds its shape for celebrations or everyday treats. With simple from-scratch steps, make-ahead options, and dairy-free swaps, it serves 12 to 16 in about 1 hour of active time plus cooling.
Ingredients
2 and 1/3 cups cake flour, spooned and leveled (swap with 2 and 1/4 cups all-purpose minus 2 tablespoons plus 2 tablespoons cornstarch)
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup vegetable or canola oil
1 and 3/4 cups granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 and 1/2 cups buttermilk, room temperature (or whole milk with 1 tablespoon lemon juice)
3 cups fresh strawberries, hulled and chopped (about 1 pound)
1/2 tablespoon granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons cornstarch
2 tablespoons water (for slurry)
1 and 1/2 cups unsalted butter, softened
3 to 3 and 3/4 cups powdered sugar, sifted
1/4 cup cooled strawberry filling (from above)
1 teaspoon vanilla extract
Pinch of salt
1 to 2 tablespoons heavy cream, if needed
Instructions
1. In a medium saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until berries soften and release juices.
3. In a small bowl, whisk cornstarch and water into a slurry. Stir into the strawberry mixture. Simmer 2 to 3 more minutes until thickened like jam. Remove from heat.
5. Transfer to a bowl and cool completely in the fridge, at least 1 hour. It thickens more as it chills.
7. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
9. In a large bowl, beat butter, oil, and sugar on high speed 2 minutes until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
11. On low speed, add dry ingredients in three parts, alternating with buttermilk. Begin and end with dry. Mix just until combined, about 20 seconds. Scrape bowl as needed. Batter will be thick.
13. Divide evenly between greased and floured 8-inch pans lined with parchment. Smooth tops. Bake at 350°F (177°C) for 24 to 30 minutes, until toothpick comes out clean.
15. Cool in pans 10 minutes, then invert onto wire racks. Peel parchment and cool fully.
17. Beat butter on medium-high 2 minutes until creamy.
19. Add powdered sugar 1 cup at a time, beating on low then high until smooth. Scrape bowl.
21. Mix in 1/4 cup cooled strawberry filling, vanilla, and salt. Beat 2 minutes. If too thick, add cream 1 tablespoon at a time.
23. Level cooled cake layers with a serrated knife if domed.
25. Place one layer on a serving plate. Pipe a buttercream border around the edge to dam the filling.
27. Spread 3/4 cup strawberry filling inside the dam. Top with second layer.
29. Apply thin crumb coat of buttercream over top and sides. Chill 10 minutes.
31. Frost fully with remaining buttercream. Smooth sides or pipe swirls on top. Garnish with halved strawberries.
33. Chill assembled cake 30 minutes before slicing for clean cuts.
Notes
Dense cake? Check oven temp; avoid overmixing.
Runny filling? Simmer longer or add extra cornstarch.
Frosting too soft? Chill bowl first.
Dairy-free: Use vegan butter/milk.
Make ahead: Freeze layers up to 3 months.
Storage: Fridge 5 days airtight.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 50g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg