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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/vanilla-cake-with-strawberry-filling-and-whipped-cream-frosting-recipe/