This elegant strawberry vanilla cake is easy to replicate, even if you don't have a lot of baking experience. You only need 12 ingredients, and every single bite is beyond delicious. It's the perfect celebration cake and suitable to serve for any occasion.
If you’re looking for a proper summer cake, this is it. For more fruity cakes like this, why not try this delicious blackberry cake?
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Try This Fresh Strawberry Cake
I love making this when strawberries are in season because the flavor is just completely different, and you can serve this for basically any occasion. Be prepared for a soft vanilla-based strawberry layer cake made with fresh strawberry juice and topped with whipped cream and real strawberries, with light and fluffy layers and delicious filling.
Why You’ll Love It
- Fresh and light: I love how the flavor isn’t overly rich, with fresh fruit as the cherry on top, or rather, strawberry on top.
- Perfect Texture: This cake is soft with fluffy layers and a light, creamy frosting.
- Great for summer: This is one of my go-to summer cake recipes, especially when entertaining people.
- Looks beautiful: It looks like it was bought at a bakery, especially when you decorate it.
Ingredients
- Cake Flour: The base of the cake. I always spoon and level it so the layers stay soft and not dense.
- Butter + oil: This combination is something I’ve learned works really well; the butter gives flavor, and the oil gives moisture.
- Strawberry juice: This is what gives the cake its light pink color and real strawberry flavor.
- Heavy cream: Used for the frosting. I always keep it very cold so it whips properly.
- Fresh strawberries: These go between the layers and on top. They make a huge difference compared to anything processed.
How to Make Strawberry Vanilla Cake
1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Set them aside.
2. In a medium bowl, combine the flour, baking powder, and salt and stir to combine. Set the mixture aside.
3. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat the butter, oil, and sugar on medium speed until the mixture is creamy for about 2 minutes.
4. Add 1 egg at a time and mix the cake batter until fully incorporated. Add vanilla with the last egg and mix just to combine.
5. Alternately add dry ingredients, milk, strawberry juice, and end with the dry ingredients. Stir the flour mixture just until combined.
6. Divide batter equally among the three prepared cake pans. Bake for 18-22 minutes or until you place a toothpick in the center and it comes out clean. Don't bake cake layers too much, or they will be dry. Let it cool to room temperature.
7. In a large mixing bowl, using an electric stand mixer or hand mixer fitted with a whisk attachment, whisk the heavy whipping cream until soft peaks form.
8. Add the powdered sugar and whisk until stiff peaks form.
9. Cut a thin layer off the tops of your cakes to create a flat surface if needed. Place one layer on a cake stand or serving plate. Spread ⅕ of the frosting on top with a spatula or the back of a spoon, layer with ½ of the chopped strawberry filling, and spread ⅕ of the frosting over the strawberries. Repeat one more time.
10. Place the last layer on top of the cake and lightly frost the outside and the sides with the remaining frosting. Add some sprinkles or decorate as you like. Chill in an airtight container in the refrigerator for at least 4 hours.
Recipe Tips
- I always try not to overmix the batter as this is what keeps the cake light and soft.
- Cold cream is very important for the strawberry frosting. If it’s too warm, it just won’t whip properly.
- If you want extra strawberry flavor, you can fold some chopped strawberries into the batter right before baking it.
- For a slightly different taste for the frosting, add a drop of lemon juice into the frosting before whipping it.
- Wrap in plastic wrap if you want to freeze it.
What Can You Serve With This?
- Coffee
- Tea
- Fresh fruit
- Vanilla ice cream
- Lemon desserts
FAQs
Unfortunately, not. Frozen strawberries do not pair well with this recipe. The cake is designed so that you can enjoy the taste of fresh and plump strawberries.
This recipe works well with other fruits or a combination of different fruits. Fresh blueberries, raspberries, blackberries, and peaches are tested and recommended alternatives.
Usually, this happens from overbaking. I always check a few minutes early to avoid this.
Stabilized whipped cream frosting means the whipped cream is whipped with powdered sugar. The powdered sugar stabilizes the whipped frosting. Once the frosting has stabilized, it will not separate or seep into the cake. It's important to use really cold whipping cream.
Recipe
Strawberry Vanilla Cake
Ingredients
batter
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup mild vegetable or canola oil
- 1 ¾ cups granulated white sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- ¾ cup milk
- ¾ cup strawberry juice
frosting
- 3 cups heavy cream, cold
- ¾ cup powdered sugar, sifted
- 3-4 cups chopped strawberries
Instructions
cake
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Set aside.
- In a medium bowl combine the flour, baking powder, and salt and stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
- Add 1 egg at the time and mix until fully incorporated. Add vanilla with the last egg and mix just to combine.
- Alternately add dry ingredients, milk, dry ingredients, strawberry juice, and end with dry ingredients. Stir just until combined.*
- Divide the batter into the three prepared baking pans equally. Bake for 18-22 minutes or until a toothpick in the center comes out clean. Don't overbake or it will be dry. Let cool to room temperature.
frosting
- In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whisk heavy whipping cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form.
assembling
- Cut a thin layer off the tops of your cakes to create a flat surface if needed.
- Place one layer on a cake stand or serving plate. Spread ⅕ of the frosting on top, layer with ½ of the chopped strawberries, and spread ⅕ of the frosting over the strawberries. Repeat one more time.
- Place last layer on top and lightly frost the outside and the sides with the remaining frosting. The frosting is just enough to make a naked cake. Chill in an airtight container in the refrigerator for at least 4 hours.
- Before serving, decorate with fresh berries and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days of freeze for up to 3 months.
Notes
Cooking Time and Temperature
Bake at 350°F for 18–22 minutes until a toothpick comes out clean.Taste & Texture
Soft, fluffy cake layers with fresh strawberry flavor and a light, creamy frosting.Storage, Freezing & Reheating
- Fridge: Up to 3 days (must be refrigerated)
- Freezer: Up to 3 months
- Best Served: Chilled or slightly softened
Serving Recommendations
I love serving this chilled with extra strawberries on top—it just feels like the perfect summer dessert.Recipe Variations and Substitutions
- Add more strawberries to the batter
- Use different berries
- Add lemon zest for brightness
Proper Storage Tips
- Keep refrigerated at all times
- Store in an airtight container
- Wrap well before freezing
- To thaw, place it in the fridge overnight
Pro Tips
- Don’t overmix the batter
- Use cold cream
- Chill it before slicing
Video
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Amal
Moist and delicious. I’ve added strawberry jam to the puree and put it on tope of the cake layers. DELISH!!! I’m making it again for my friend’s birthday. Thank you!
Amber
The cake was flavorful and not overpoweringly sweet (like most buttercream cakes) due to the mild sweetness of the whipped cream, which my family really liked. I pureed strawberries instead of adding strawberry juice, and it gave a lovely strawberry flavor (and coloring) to the cake batter. While this cake was very tasty, I don't know if it would hold overnight -- as the whipped cream didn't actually seem quite so stable. The cake started slipping a little after a few hours, so it was slightly off center. I'm not sure if there's a better way to stabilize it further (gelatin?). Also, while flavorful, as we cut the cake it began to fall apart -- as the layers started slipping and the cake itself started to break apart. If I were to make this again -- I would do it in 2 layers and add the frosting shortly before serving. Alternately, I might make this as a trifle -- cutting the cake in cubes and layering with strawberries and (since stabilization isn't needed) unsweetened whipped cream. This was definitely tasty and worth making -- just watch out for the softness of the cake (maybe bake it longer than recommended?) and the stabilization (or lack thereof) of the cream.
Zerrin
This is the BEST strawberry cake I've seen so far! Love how you decorated! Also, the step by step photos and all the information you share here make it sound easy to make. Can't wait to try it! Thanks!
Sabine
Thank you so much! I'm super happy that you like it. Happy baking!