Strawberry Vanilla Cake
A classic Strawberry Vanilla Cake recipe featuring soft vanilla layers, fresh strawberry filling, and creamy frosting. Perfect for birthdays, family gatherings, or a weekend treat.
Equipment
- 2 round cake pans (8 or 9 inch)
- Mixing bowls
- Electric mixer (or whisk)
- spatula
- Measuring Cups and Spoons
- Cooling rack
- Offset spatula (for frosting)
Ingredients
Cake Layers
- 2 cups cake flour
- 1 1/2 cups sugar
- 1 cup butter softened
- 3 large eggs
- 1 tbsp baking powder
- 1 cup milk
- 2 tsp vanilla extract
Strawberry Filling
- 2 cups fresh strawberries sliced
- 1/2 cup sugar
Frosting
- 1 cup butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp Greek yogurt or cream cheese or dairy-free substitute
- 2–3 tbsp milk as needed
Instructions
- Preheat oven to 350°F (175°C) and grease 2 round cake pans.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add dry mixture to wet ingredients, alternating with milk. Mix until smooth.
- Divide batter between cake pans and bake for 25–30 minutes.
- Let cakes cool for 10 minutes in pans, then transfer to a wire rack. Flip layers upside down for flat tops.
- Slice strawberries and toss with sugar. Let rest 20–30 minutes to macerate.
- Prepare frosting by beating butter, powdered sugar, and vanilla until fluffy. Add yogurt or substitute, then milk until smooth.
- Assemble cake: Place one layer on a plate, spread frosting, add strawberries, then stack the second layer. Frost top and sides.
- Garnish with fresh strawberries, whipped cream, or edible flowers.
Notes
For gluten-free, replace flour with a gluten-free blend containing xanthan gum.
For dairy-free, use plant-based butter and coconut cream in the frosting.
Leftovers can be wrapped tightly and refrigerated for 5 days or frozen for up to 2 months.