Vanilla Cake with Strawberry Filling
Ingredients
For the Vanilla Cake:
- All-purpose flour around 2 ½ to 2 ⅔ cups
- Baking powder about 2 to 2 ¼ teaspoons
- Baking soda optional, about ½ to 1 teaspoon
- Salt ½ to ¾ teaspoon
- Unsalted butter around ½ to 1 cup, softened
- Vegetable or neutral oil about ¼ cup
- Granulated sugar 1 ½ to 2 ¼ cups
- Eggs 3 to 4 large or egg whites (about 1 cup)
- Buttermilk or milk about 1 to 2 cups, room temperature
- Vanilla extract 1 to 3 teaspoons
- Optional almond extract ¼ to 1 teaspoon
For the Strawberry Filling:
- Fresh or frozen strawberries 2 to 3 cups, chopped or sliced
- Granulated sugar ½ to ⅔ cup
- Cornstarch 2 to 3 tablespoons
- Water ½ to 1 cup
- Lemon juice 1 to 2 tablespoons
- Optional salt a pinch
- Optional red food coloring
For the Frosting (varies by recipe):
- Heavy whipping cream or cream cheese 1 to 4 cups heavy cream or 8 oz cream cheese
- Powdered sugar ¾ to 5 cups
- Unsalted butter ½ to 1 ½ cups
- Vanilla extract 1 to 2 teaspoons
- Optional almond extract salt, or milk/cream for consistency
Instructions
Make the Strawberry Filling:
- In a saucepan, whisk together water and cornstarch until smooth.
- Add chopped fresh strawberries, sugar, and a pinch of salt.
- Cook over medium heat, stirring often, until strawberries soften and the mixture thickens (about 10–15 minutes).
- Mash some of the berries for texture, then cook a few minutes more until the filling is thick and glossy.
- Remove from heat, stir in fresh lemon juice (and vanilla or red food coloring if desired).
- Cool to room temperature, then refrigerate for at least 2 hours or up to 5 days before using.
Prepare the Vanilla Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, sift together flour, baking powder, and salt.
- In a mixer, cream butter until smooth. Add sugar and oil, beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 5 minutes, then transfer to wire racks to cool completely.
Make the Buttercream Frosting:
- Beat softened butter until light and fluffy.
- Gradually add powdered sugar, beating well after each addition.
- Add heavy cream and vanilla extract, continue whipping until smooth and spreadable.
Assemble the Cake:
- Place one cake layer on a serving plate, flat side up.
- Spread a layer of buttercream over the cake, then spread a thick layer of the strawberry filling evenly on top.
- Place the second cake layer on top and frost the entire cake with the remaining buttercream.
- Optionally, serve with extra strawberry filling on the side or decorate as desired.
Notes
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Total Fat: 15 g
- Saturated Fat: 9 g
- Cholesterol: 75 mg
- Sodium: 180 mg
- Total Carbohydrates: 40 g
- Dietary Fiber: 1 g
- Sugars: 28 g
- Protein: 4 g