Vanilla Cake with Strawberry Filling and Whipped Cream Frosting Recipe

Introduction

This Vanilla Cake with Strawberry Filling combines a light, fluffy white layer cake with a luscious whipped cream frosting and a fresh strawberry filling. Perfect for spring celebrations or anytime you want a delightful, fruity dessert that impresses. The fresh strawberries and creamy layers create a beautiful and delicious treat.

Ingredients

• 2½ pounds fresh strawberries (1,134 grams, washed, stemmed, and divided)
• 1 cup water (227 grams)
• 3 tablespoons cornstarch (21 grams)
• ½ cup granulated sugar (100 grams)
• ⅛ teaspoon kosher salt
• 2 tablespoons fresh-squeezed lemon juice (28 grams, from 1 lemon)
• Red food coloring (if needed and/or desired)
• 4 cups heavy whipping cream (908 grams or 1 quart)
• ¾ cup powdered sugar (85 grams, divided)
• 16 ounces cream cheese (454 grams, room temperature, 2 bricks)
• 1½ teaspoons pure vanilla extract (6 grams)
• ¾ teaspoon almond extract (3 grams)
• ½ teaspoon kosher salt
• 4 cups bleached cake flour (454 grams, 16 ounces, such as Swan’s Down)
• 8 ounces unsalted butter (226 grams, 2 sticks, pliable but cool around 65°F)
• ⅔ cup virgin coconut oil (113 grams, 4 ounces, solid but room temperature)
• 2¼ cups granulated sugar (454 grams, 16 ounces)
• 2½ teaspoons baking powder (10 grams)
• 1 teaspoon baking soda (6 grams)
• ¾ teaspoon kosher salt (use half as much if using table salt)
• 1 cup egg whites (241 grams, room temperature, about 8 large eggs)
• 2 tablespoons pure vanilla extract (8 grams)
• 1 teaspoon almond extract (4 grams)
• 2 cups cultured low-fat buttermilk (454 grams, 16 ounces, room temperature)

Instructions

1. Step 1: For the Strawberry Filling – Rough-chop 1½ pounds (about 3 cups) of strawberries. Halve the remaining 1 pound of strawberries and set aside for the topping.
2. Step 2: In a large saucepan, whisk together water and cornstarch until smooth. Add chopped strawberries, sugar, and salt, stirring well.
3. Step 3: Cook over medium heat, stirring often. After about 3 minutes, mash half the strawberries. Continue cooking and stirring until thickened, about 15 minutes. Remove from heat.
4. Step 4: Stir in lemon juice. If desired, add red food coloring and mix well. Pour into a heat-resistant airtight container, cool to room temperature, then refrigerate at least 2 hours or up to 5 days.
5. Step 5: For the Whipped Cream Frosting – In a stand mixer with whisk attachment, beat heavy cream on medium-high until thickened. Add ½ cup powdered sugar and whisk to stiff peaks. Set aside.
6. Step 6: In another bowl, whisk cream cheese, ¼ cup powdered sugar, vanilla, almond extract, and salt on medium-high for 4 minutes, scraping sides occasionally until fluffy.
7. Step 7: Gently incorporate whipped cream into the cream cheese mixture on low speed. Then increase to medium-high and whisk until light and firm peaks form. Refrigerate up to 24 hours.
8. Step 8: For the Cake Layers – Preheat oven to 325°F and position rack in the lower-middle. Line 2 or 3 (depending on layers) 8×3-inch cake pans with parchment, spray with nonstick spray.
9. Step 9: Sift cake flour into a large bowl and set aside.
10. Step 10: In a stand mixer fitted with paddle attachment, combine butter, coconut oil, sugar, baking powder, baking soda, and salt on low to moisten. Then increase to medium and cream for about 5 minutes until light and fluffy, scraping as needed.
11. Step 11: With mixer running, add egg whites one at a time. Mix in vanilla and almond extracts for 30 seconds. Scrape bowl and paddle.
12. Step 12: On low speed, alternate adding flour and buttermilk in thirds, mixing just until combined each time. Scrape down bowl and paddle again, then mix briefly on low speed to incorporate fully.
13. Step 13: Divide batter evenly among prepared pans. Bake about 40 minutes until cake registers 210°F internally, edges are pale brown, and a toothpick inserted comes out almost clean with a few crumbs.
14. Step 14: Cool cakes on wire racks for 15 minutes, then remove from pans and peel off parchment. Cool completely on racks.
15. Step 15: Wrap cooled layers tightly with plastic wrap if not serving within a few hours. Keep frosting and filling refrigerated until ready to assemble.
16. Step 16: Assembly – If frosting is too stiff, let it sit at room temperature 15 minutes and stir or beat briefly.
17. Step 17: Place one cake layer on a plate or stand. Spread about 1½ cups whipped cream frosting, building a ½-inch edge barrier to hold filling.
18. Step 18: Spread about ½ cup strawberry filling inside the frosting border evenly.
19. Step 19: Repeat layering cake, frosting, and filling with remaining layers.
20. Step 20: Frost sides of the assembled cake with whipped cream frosting.
21. Step 21: Arrange reserved halved strawberries on top decoratively.
22. Step 22: Refrigerate until ready to serve. Consume within 6 hours for best texture and freshness.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and natural sweetness in the filling.
• If you prefer a firmer frosting, chill the whipped cream mixture longer before assembly.
• Substitute almond extract with additional vanilla extract if desired.
• For a dairy-free option, try replacing cream cheese and heavy cream with coconut-based alternatives and adjust consistency as needed.
• Make the cake layers a day ahead and keep wrapped tightly to save time on serving day.

Storage

Store the assembled cake covered in the refrigerator and consume within 6 hours for optimal freshness and texture. The strawberry filling and whipped cream frosting can be stored separately in airtight containers for up to 5 days and 24 hours respectively. If keeping leftover cake, store covered in the fridge and eat within 1-2 days. Reheat is not recommended due to the cream-based frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry filling in advance?

Yes, the strawberry filling can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Stir before using.

What if I don’t have cake flour?

You can make a substitute by measuring 1 cup all-purpose flour, removing 2 tablespoons, and replacing it with 2 tablespoons cornstarch. Sift well to combine for a lighter texture.

Vanilla Cake with Strawberry Filling and Whipped Cream Frosting Recipe

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★★★★★

4.4 from 108 reviews

This Vanilla Cake with Strawberry Filling recipe features moist, fluffy white layer cakes made with butter, coconut oil, and buttermilk, paired with a luscious homemade strawberry filling and light whipped cream frosting enhanced with cream cheese and almond extract. Perfect for a special occasion or elegant dessert, the cake layers are tender and slightly sweet, complemented by a vibrant, tangy strawberry filling and smooth, fluffy frosting. The top is beautifully decorated with fresh halved strawberries for an inviting presentation.

• Author: Logan
• Prep Time: 45 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 2 hours 50 minutes (including chilling time)
• Yield: Serves 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Filling

• 2½ pounds fresh strawberries (1,134 grams), washed, stemmed, and divided
• 1 cup water (227 grams)
• 3 tablespoons cornstarch (21 grams)
• ½ cup granulated sugar (100 grams)
• ⅛ teaspoon kosher salt
• 2 tablespoons fresh-squeezed lemon juice (28 grams, from 1 lemon)
• Red food coloring (optional, if needed/desire)

Whipped Cream Frosting

• 4 cups heavy whipping cream (908 grams, 1 quart)
• ¾ cup powdered sugar (85 grams), divided
• 16 ounces cream cheese (454 grams, room temperature, 2 bricks)
• 1½ teaspoons pure vanilla extract (6 grams)
• ¾ teaspoon almond extract (3 grams)
• ½ teaspoon kosher salt

White Layer Cake

• 4 cups bleached cake flour (454 grams, 16 ounces)
• 8 ounces unsalted butter (226 grams, 2 sticks), pliable but cool (about 65°F)
• ⅔ cup virgin coconut oil (113 grams, 4 ounces), solid but room temperature
• 2¼ cups granulated sugar (454 grams, 16 ounces)
• 2½ teaspoons baking powder (10 grams)
• 1 teaspoon baking soda (6 grams)
• ¾ teaspoon kosher salt (reduce if using table salt)
• 1 cup egg whites (241 grams, 8½ ounces, room temperature, from about 8 large eggs)
• 2 tablespoons pure vanilla extract (8 grams)
• 1 teaspoon almond extract (4 grams)
• 2 cups cultured low-fat buttermilk (454 grams, 16 ounces, room temperature)

Instructions

1. Prepare the Strawberry Filling: Rough-chop 1½ pounds (about 3 cups) of strawberries and halve the remaining 1 pound to reserve for the cake topping. In a large saucepan, whisk together water and cornstarch until smooth. Add chopped strawberries, sugar, and salt; stir well. Cook over medium heat, stirring often. After about 3 minutes, mash half of the strawberries, then continue cooking and stirring until thickened (about 15 minutes). Remove from heat, stir in lemon juice and, optionally, red food coloring. Pour into a heat-resistant airtight container, cool to room temperature, stir, cover, and refrigerate at least 2 hours or up to 5 days.
2. Make the Whipped Cream Frosting: In a stand mixer bowl fitted with a whisk attachment, beat heavy cream on medium-high speed until thickened. Add ½ cup powdered sugar and whisk until very stiff peaks form; set aside. In another bowl, whisk cream cheese, ¼ cup powdered sugar, vanilla extract, almond extract, and salt on medium-high speed for about 4 minutes until creamy and fluffy, scraping occasionally. Add whipped cream and whisk on low speed until incorporated, then increase to medium-high speed to whip until light, fluffy, and holding firm peaks. Refrigerate in an airtight container for up to 24 hours.
3. Prepare the White Layer Cake Batter: Preheat oven to 325°F and adjust the oven rack to the lower-middle position. Line 2 or 3 8×3-inch cake pans with parchment paper and spray with nonstick cooking spray. Sift flour into a large bowl and set aside. In the stand mixer bowl fitted with paddle attachment, combine butter, coconut oil, sugar, baking powder, baking soda, and salt. Start mixer on low to moisten, then increase to medium speed and cream until light and fluffy (about 5 minutes), scraping down sides as needed. With mixer running, add egg whites one at a time. Mix in vanilla and almond extracts for 30 seconds, scrape down bowl and paddle. On low speed, alternately add flour and buttermilk in thirds, mixing just until roughly incorporated between additions. Scrape bottom and sides, then mix on low speed until batter is fully combined and smooth.
4. Bake the Cake Layers: Divide batter evenly among prepared pans. Bake about 40 minutes or until internal temperature reaches 210°F, edges are pale brown, and cakes feel firm. A toothpick inserted should come out with only a few crumbs. Cool cakes in pans on a wire rack for 15 minutes. Remove cakes from pans and parchment paper, then let cool completely on wire racks. If not assembling soon, wrap layers tightly in plastic wrap and refrigerate, keeping frosting and filling refrigerated separately.
5. Assemble the Cake: If frosting is too stiff to spread, let sit at room temperature for 15 minutes and briefly whisk to soften. Place one cake layer on a plate or cake stand. Spread 1½ cups whipped cream frosting evenly on top, building a ½-inch high frosting “barricade” around edges to prevent filling leakage. Spread ½ cup strawberry filling inside the barricade evenly. Repeat for each subsequent layer. After stacking all layers with filling and frosting, frost the entire sides of the cake with whipped cream frosting. Arrange halved reserved strawberries decoratively on top. Refrigerate assembled cake until ready to serve, best consumed within 6 hours for freshness and structural integrity.

Notes

• Ensure all wet ingredients (egg whites, buttermilk) are at room temperature for better mixing and rise.
• Use fresh, ripe strawberries for the best flavor in the filling.
• If the frosting becomes too stiff after refrigeration, allow it to soften before using.
• Let cake layers cool completely before assembling to avoid melting the frosting.
• Red food coloring in the strawberry filling is optional to enhance color but not necessary.
• Wrap cake layers tightly if making ahead; keep frosting and filling refrigerated separately to maintain freshness.
• Serve within 6 hours after assembly for optimal texture and flavor.

Keywords: vanilla cake, strawberry filling, whipped cream frosting, layer cake, homemade cake, berry dessert, cream cheese frosting