Vanilla Layer Cake With Strawberry and Vanilla Filling
A tender vanilla cake stacked with fresh strawberry filling and a smooth vanilla cream layer between each tier.
Ingredients
- Vanilla Cake
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup whole milk, room temperature
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- Strawberry Filling
- 2 cups chopped fresh strawberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- Vanilla Cream Filling
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Assembly
- Fresh sliced strawberries (optional)
- Vanilla buttercream or whipped cream for frosting
Instructions
Bake the Vanilla Cake
Preheat oven to 350°F. Grease and line two 9 inch cake pans.
In a bowl, whisk flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Add vanilla.
Add dry ingredients in three parts, alternating with milk.
Divide batter between pans and bake 25–30 minutes or until a toothpick comes out clean.
Cool completely before assembling.
Make the Strawberry Filling
Add strawberries, sugar, and lemon juice to a saucepan over medium heat.
Cook 5 minutes until berries soften and release juices.
Mix cornstarch and water, then stir into berries.
Cook 1–2 minutes until thickened. Cool fully.
Make the Vanilla Cream Filling
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Keep chilled until ready to use.
Assemble the Cake
Slice each cake round in half for four layers.
Place the first layer on a plate. Spread a thin layer of vanilla cream, then a thin layer of strawberry filling.
Repeat with remaining layers.
Frost the outside with buttercream or whipped cream.
Add fresh strawberries if desired. Chill 30 minutes before slicing.
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