Vanilla Cake With Strawberry Filling
Vanilla cake with strawberry filling delivers a soft, moist texture that melts gently in the mouth. The vanilla sponge feels light and fluffy, carrying a sweet creamy base that pairs beautifully with the bright strawberry filling.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Saucepan
- 8-inch cake pans
- parchment paper,
- Cooling rack
- Knife or cake leveler
- Offset spatula (for frosting)
Ingredients
Strawberry Filling
- 6 cups fresh or frozen strawberries hulled, thawed if frozen
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1/4 cup water
- 1/4 cup cornstarch
- A pinch of salt
Vanilla Cake
- 2 ½ cups all-purpose flour
- 1/4 cup cornstarch
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 1/4 cup vegetable or canola oil
- 4 large egg whites room temperature
- 3/4 cup whole milk room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon salt or 1 tsp if using unsalted butter preference adjusted
- 1 tablespoon vanilla extract or vanilla bean paste
Vanilla Buttercream
- 1 cup unsalted butter softened, 226g
- 4 to 5 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt adjust to taste
Instructions
- Start by making the strawberry filling. Put strawberries, sugar, lemon juice, lemon zest, water, cornstarch, and a pinch of salt into a saucepan. Cook it on medium heat while stirring continuously until it thickens like jam. Once done, set it aside and let it cool completely.
- Next, preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by greasing them well and lining them with parchment paper so the cakes don’t stick.
- Now prepare the dry mixture. In a bowl, mix flour, cornstarch, baking powder, and salt together. Keep it aside for later.
- In a separate large bowl, beat butter, oil, and sugar together until the mixture becomes light, pale, and fluffy. Add egg whites one at a time, mixing well after each addition.
- Pour in milk and vanilla extract and continue mixing until everything looks smooth and well combined.
- Slowly add the dry ingredients into the wet mixture in batches. Mix gently just until everything comes together doesn’t over mix or the cake will turn dense.
- Divide the batter evenly between the two prepared cake pans. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool completely.
- For the buttercream, beat the butter until soft and creamy. Gradually add powdered sugar, then pour in cream, vanilla, and a pinch of salt. Whip until it becomes light and fluffy.
- Finally, assemble the cake. Place one cake layer down, spread strawberry filling and buttercream on top, then repeat with the next layer. Cover the whole cake with frosting and decorate it the way you like.