This Vanilla Cake with Strawberry Filling is a show-stopping dessert that brings together soft vanilla layers, sweet strawberry filling, and a light whipped cream frosting. It’s the kind of cake that feels like celebration in every slice — simple enough to bake at home, yet elegant enough to impress at birthdays, tea parties, or any dessert table.

When I first tried this recipe, it reminded me of classic bakery cakes — fluffy, fruity, and delicately sweet. The homemade strawberry filling adds that fresh, summery flavor that pairs perfectly with the creamy vanilla frosting.

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Ingredients

For the Strawberry Filling (make 2 hours to 5 days ahead)

• 2½ pounds fresh strawberries, washed, stemmed, and divided
• 1 cup water
• 3 tablespoons cornstarch
• ½ cup granulated sugar
• ⅛ teaspoon kosher salt
• 2 tablespoons fresh lemon juice
• A few drops red food coloring (optional)

For the Whipped Cream Frosting (make up to 6 hours ahead)

• 4 cups heavy whipping cream
• ¾ cup powdered sugar, divided
• 16 ounces cream cheese, softened
• 1½ teaspoons pure vanilla extract
• ¾ teaspoon almond extract
• ½ teaspoon kosher salt

For the Vanilla Cake Layers

• 4 cups bleached cake flour (such as Swan’s Down)
• 8 ounces unsalted butter, room temperature
• ⅔ cup virgin coconut oil, room temperature
• 2¼ cups granulated sugar
• 2½ teaspoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup egg whites (from about 8 large eggs)
• 2 tablespoons vanilla extract
• 1 teaspoon almond extract
• 2 cups low-fat buttermilk, room temperature

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How to Make Vanilla Cake with Strawberry Filling – Step by Step

1. Make the Strawberry Filling

Roughly chop 1½ pounds of strawberries and halve the rest for topping.
In a large saucepan, whisk water and cornstarch until smooth, then add strawberries, sugar, and salt.
Cook over medium heat, stirring often. After 3 minutes, mash about half of the strawberries and continue cooking until thick, about 15 minutes.
Remove from heat, stir in lemon juice, and add a few drops of food coloring if desired.
Let the mixture cool, then refrigerate for at least 2 hours or up to 5 days.

2. Prepare the Whipped Cream Frosting

In a stand mixer, beat the whipping cream until thickened. Add ½ cup powdered sugar and beat until stiff peaks form. Set aside.
In another bowl, beat cream cheese with ¼ cup powdered sugar, vanilla, almond extract, and salt until creamy and fluffy (about 4 minutes).
Gently fold the whipped cream into the cream cheese mixture and whisk on medium-high until smooth and light.
Refrigerate until ready to use.

3. Make the Vanilla Cake Layers

Preheat the oven to 325°F (160°C) and position the rack in the lower-middle.
Line 2 or 3 round cake pans (8-inch) with parchment paper and lightly grease.
Sift the cake flour into a bowl and set aside.
In a stand mixer, combine butter, coconut oil, sugar, baking powder, baking soda, and salt. Beat on medium speed for about 5 minutes, until light and fluffy.
Add egg whites one at a time, then mix in vanilla and almond extracts.
Reduce mixer speed to low and alternate adding the flour and buttermilk in thirds, mixing just until smooth.
Divide the batter evenly into pans and bake for 40 minutes, or until a toothpick comes out mostly clean.
Let cakes cool in the pans for 15 minutes, then transfer to wire racks to cool completely.

4. Assemble the Cake

Place one cake layer on a serving plate. Spread about 1½ cups frosting evenly, forming a small rim around the edge.
Spoon ½ cup of the chilled strawberry filling into the center and spread evenly within the rim.
Top with the next cake layer and repeat the process.
Frost the sides and top with the remaining whipped cream frosting.
Decorate with the halved strawberries. Chill until ready to serve (up to 6 hours).

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Serving and Storage Tips

• Serve: Best enjoyed chilled — the layers set beautifully, and the flavor is light and refreshing.
• Store: Keep covered in the refrigerator for up to 3–4 days.
• Freeze: You can freeze unfrosted cake layers for up to 3 months. Thaw overnight before assembling.
• Make-ahead tip: The strawberry filling and frosting can both be prepared a day ahead to save time.

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Chef’s Notes

• Use cold milk and fresh strawberries for the best texture and flavor.
• Add a touch of lemon zest to the filling for a brighter taste.
• For a softer crumb, avoid overmixing the batter once flour is added.
• This recipe also works beautifully with raspberries or blueberries if strawberries are out of season.

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In Summary

This Vanilla Cake with Strawberry Filling is more than just a dessert — it’s a celebration of flavor and texture.
Soft vanilla cake layers, creamy frosting, and bright strawberry filling make this an irresistible treat for birthdays, special dinners, or whenever you crave something sweet and homemade.

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