Strawberry Vanilla Cake

Whether you’re celebrating a birthday, enjoying a weekend treat, or just craving something sweet, this cake brings a little joy to any moment. The light vanilla flavor blends perfectly with the fresh taste of strawberries, making each bite a simple pleasure.

What makes this strawberry vanilla cake extra special is how easy it is to make. You don’t need to be a professional baker or have fancy tools. With a few basic ingredients and simple steps, you’ll have a beautiful cake that looks and tastes like something from a bakery.

This cake fits into my routine so well. It’s one of those recipes I can whip up quickly if we have guests coming over or when I want to treat myself without spending hours in the kitchen. Sometimes I even make it just because I have a few extra strawberries on hand. It’s a great way to use up fresh fruit before it goes bad, and it always leaves the house smelling amazing.

It’s kid-friendly, which means little ones will love it, and it’s also great for sharing with friends and family. The bright color from the strawberries also makes it perfect for spring and summer gatherings, or even holidays like Mother’s Day or Easter.

The best part? It’s a feel-good dessert that brings smiles all around. Whether you enjoy it with a cup of tea in the afternoon or serve it with a scoop of vanilla ice cream after dinner, strawberry vanilla cake never disappoints.

What is Strawberry Vanilla Cake?

Strawberry vanilla cake is a soft, moist cake made with vanilla cake layers and fresh or sweetened strawberries, often topped with whipped cream or a light frosting. It’s the perfect mix of fruity and creamy, with a sweet vanilla base that lets the strawberry flavor really shine.

You can use fresh strawberries when they’re in season, or frozen ones if that’s what you have. Either way, you get a light, tasty dessert that’s super satisfying.

Unlike plain vanilla cake or heavier strawberry shortcake, this recipe strikes a nice balance — it’s not too dense, not too sweet, and you can enjoy it with or without fancy frosting.

Some versions mix strawberries into the batter, while others layer them between the cakes with cream or jam. The result is a soft, flavorful cake that feels homemade and cozy, but still pretty enough for special occasions.

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Why You’ll Love It

• It’s easy to make! You don’t need fancy tools or a lot of baking experience to get this cake just right.
• Perfect for all ages. Kids love the fruity sweetness, and adults enjoy the soft vanilla flavor.
• It looks beautiful. With pink strawberry pieces and a soft cake base, it’s a stunner on any table.
• Great for any occasion. Make it for birthdays, holidays, or just because you want something sweet and simple.
• Budget-friendly. Most of the ingredients are pantry staples, and you can use fresh or frozen strawberries based on what you have.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 1 cup buttermilk (or whole milk)

For the Strawberry Filling:

• 1 1/2 cups fresh strawberries, chopped
• 1/4 cup granulated sugar

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

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Ingredient Notes

• Buttermilk: I love using buttermilk in this recipe because it makes the cake extra tender and moist. If you don’t have buttermilk, you can substitute it with whole milk and a tablespoon of vinegar or lemon juice.
• Fresh vs Frozen Strawberries: Fresh strawberries are my go-to for this recipe since they’re juicier and sweeter, but frozen strawberries work just as well, especially if fresh ones are out of season. Just make sure to thaw and drain them well!
• Whipped Cream: For an extra rich topping, I recommend using chilled heavy cream and a bit of vanilla extract.
• Butter: I always use unsalted butter to control the amount of salt in the recipe. Make sure it’s softened, so it mixes evenly into the batter.

Kitchen Tools Needed

• Mixing Bowls – You’ll need a couple of mixing bowls to combine the dry ingredients and wet ingredients separately before mixing them together.
• Hand Mixer or Stand Mixer – A hand mixer is great for quick mixing, but if you have a stand mixer, it makes creaming the butter and sugar together so much easier. I personally use the KitchenAid stand mixer — it’s powerful, durable, and gets the job done in no time.
• Measuring Cups & Spoons – Accurate measurements are key to a perfect cake, so make sure you have a reliable set of measuring cups and spoons.
• 9-inch Round Cake Pans – For even baking, I recommend using two 9-inch round cake pans. I’ve had great success with the Wilton brand pans — they’re sturdy and ensure a smooth release from the pan.
• Rubber Spatula – A rubber spatula is essential for scraping down the sides of your bowl and making sure all the batter is mixed evenly.
• Whisk – You’ll need a whisk for combining the dry ingredients. It ensures there are no clumps and helps everything mix smoothly.
• Cooling Rack – Letting the cake cool on a cooling rack is important so it doesn’t get soggy. I love the OXO cooling rack — it’s sturdy and has a great grid pattern that allows air to flow all around the cake.
• Electric Mixer or Whisk – For whipping up the cream, an electric mixer speeds things up, but you can also do it by hand if you’re up for a little workout!
• Knife – You’ll need a sharp knife to chop up the strawberries, so they’re nice and bite-sized. A small paring knife is perfect for this job!

Instructions

1. Preheat the oven

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans to ensure your cake comes out easily once baked.

2. Mix the dry ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar

• In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed.
• Cream them for about 3-4 minutes, or until the mixture is light and fluffy.

Pro Tip: Make sure your butter is at room temperature—it mixes better and creates a smoother batter.

4. Add the eggs and vanilla

• Crack the eggs one at a time into the butter-sugar mixture, beating well after each addition.
• Add the vanilla extract and mix until everything is fully incorporated.

5. Alternate adding dry ingredients and buttermilk

• Slowly add half of the dry ingredients to the wet mixture, followed by half of the buttermilk.
• Mix until just combined.
• Then add the remaining dry ingredients and buttermilk, mixing until smooth.

Pro Tip: Don’t overmix at this stage — just stir until everything is combined. Overmixing can make your cake dense.

6. Bake the cake:

• Divide the batter evenly between the two prepared cake pans.
• Spread it out gently with a spatula for an even layer.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack.

7. Prepare the strawberry filling:

• While the cakes are cooling, chop the strawberries and place them in a small bowl.
• Sprinkle the sugar over the strawberries and toss them gently.
• Let them sit for about 10-15 minutes, allowing the juice to release. This creates a nice strawberry syrup that’ll soak into the cake layers.

8. Make the whipped cream:

• In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overwhip, as the cream can turn into butter!

Pro Tip: For best results, chill the mixing bowl and beaters before whipping the cream.

9. Assemble the cake:

• Once the cakes have completely cooled, place one layer on your serving plate.
• Spoon half of the strawberry filling over the first cake layer, then top it with a generous layer of whipped cream.
• Place the second cake layer on top and repeat the process with the remaining strawberries and whipped cream.

10. Serve and enjoy:

• Slice and serve immediately, or refrigerate until you’re ready to enjoy.
• This cake is perfect for a sunny afternoon, a family gathering, or any time you need a sweet pick-me-up.

I love adding a few extra strawberry slices on top for decoration — it gives the cake a fresh, inviting look and adds a little more fruity sweetness!

Tips and Tricks for Success

• Room temperature ingredients: Make sure your butter and eggs are at room temperature before you start. This helps everything blend together smoothly, and you won’t end up with a lumpy batter. Trust me, it makes a big difference in the texture!
• Don’t rush the cooling process: I know it’s tempting, but letting the cake layers cool properly before frosting or assembling is key. If you don’t, the whipped cream might melt, and the strawberry filling can make the cake soggy. Let the cake cool completely on a rack for the best results!
• Use a serrated knife to level the cakes: If your cakes have a bit of a dome on top after baking, use a serrated knife to gently trim the top so they stack evenly. It’s an easy step that makes the cake look more polished and professional.
• Double the filling for extra flavor: If you really love strawberries, feel free to double the strawberry filling and layer some inside the cake as well as on top. The more strawberries, the better!
• Chill your whipped cream: For the fluffiest whipped cream, chill your mixing bowl and beaters in the fridge before you start. Cold cream whips up faster and holds its shape better — plus, it’s so much easier to work with.

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Ingredient Substitutions and Variations

• Buttermilk Substitute: If you don’t have buttermilk, don’t worry! You can make your own by adding 1 tablespoon of vinegar or lemon juice to a measuring cup and filling it with whole milk up to the 1 cup mark. Let it sit for about 5 minutes, and it’s ready to go.
• Sugar Alternatives: If you want to cut down on sugar, you can swap half of the granulated sugar with a natural sweetener like honey or maple syrup. Just keep in mind that it may affect the cake’s texture slightly, so you might need to adjust the dry ingredients.
• Dairy-Free Version: You can easily make this cake dairy-free by using dairy-free butter and almond or coconut milk instead of buttermilk. The whipped cream can be replaced with coconut whipped cream for a lighter, dairy-free topping.
• Add-ins: Want to mix it up? You can add a handful of mini chocolate chips to the batter for a chocolate-strawberry twist, or even a bit of lemon zest to give the cake a fresh citrus kick.
• Frosting Variation: If you prefer a more traditional frosting, you can swap the whipped cream for a cream cheese frosting. Just mix together cream cheese, powdered sugar, and vanilla for a creamy, tangy alternative. It pairs beautifully with the sweetness of the strawberries!

Serving Suggestions

• With a scoop of vanilla ice cream: The cold, creamy ice cream complements the softness of the cake and the sweet strawberries. It’s a match made in dessert heaven!
• Topped with fresh mint leaves: For a little extra pop of color and a refreshing flavor, sprinkle some fresh mint leaves over the whipped cream or strawberries. It adds a lovely touch of brightness.
• Serve with a cup of tea: I love enjoying a slice of this cake with a warm cup of chamomile or green tea. The light flavors of the cake go wonderfully with the delicate taste of tea, perfect for a relaxing afternoon.
• As a breakfast treat: Yes, I said it! This cake is light enough to enjoy with a cup of coffee in the morning. Pair it with a fruit salad for a fun twist on a breakfast classic.
• With a drizzle of strawberry syrup: For a bit of extra sweetness and an extra touch of strawberry flavor, drizzle some strawberry syrup or compote on top. It’s like taking the cake to the next level!

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Storage and Reheating Instructions

• Storage: If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 3-4 days. The cake stays moist, and the strawberries stay fresh.
• Freezing: You can freeze individual slices of the cake by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. This will keep for up to a month. Just thaw in the fridge for a few hours before serving.
• Reheating: To bring the cake back to room temperature after refrigerating, let it sit out for about 30 minutes before serving. If you want to warm it slightly, pop a slice in the microwave for about 10-15 seconds. Just be careful not to overheat, or the whipped cream will melt!

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, you can! Frozen strawberries work perfectly in this cake. Just make sure to thaw and drain them well to avoid excess moisture that could affect the texture of the cake.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day or two in advance. Just store them in an airtight container at room temperature, and assemble the cake when you’re ready to serve. The whipped cream should be made fresh, though, for the best texture.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk. Let it sit for a few minutes to thicken up before using.

How do I prevent my cake from being too dry?

Be careful not to overmix the batter, and don’t overbake the cake. A toothpick should come out clean, but be careful not to leave it in the oven too long — this can dry it out.

Can I add more fruit to the filling?

Of course! Feel free to mix in some raspberries, blueberries, or even diced peaches. The more fruit, the better, right? Just remember to adjust the sugar if needed.

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I’d love to hear how this turns out for you!

Let me know in the comments — what’s your favorite way to enjoy strawberry vanilla cake? Do you like to add extra fruit or maybe a drizzle of chocolate? I can’t wait to hear your twists on this recipe!