Strawberry filled white cake is an elegant dessert made with layers of tender vanilla cake and fresh strawberry filling. Perfect for spring, summer, Valentine's Day, or any special occasion.
Recipe summary
Flavor/texture: Two layers of tender vanilla cake with fresh strawberry filling, topped with sweet whipped buttercream frosting.
Cake size: 9-inch round two layer cake
Yield: Serves 16 or more
Similar to: Strawberry Filled Cupcakes
More flavors: Lemon Layer Cake, Chocolate Layer Cake, and Vanilla Layer Cake
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Cake ingredients
- Cake flour - I do not recommend substituting the cake flour in this recipe. Cake flour gives your cake its tender texture and small crumb. If substituted with all-purpose flour, your cake will have a coarser crumb that readers often describe as a 'cornbread' texture.
- Leavening - Baking powder cannot be substituted with baking soda - the two are not interchangeable.
- Salt - Enhances the flavor of your cake without making it "salty".
- Unsalted butter - Adds flavor and moisture to your cake. If needed, unsalted butter can be substitute with salted butter. You'll also want to reduce the listed salt in half.
- Granulated sugar - Adds the perfect amount of sweetness and moisture to your cake. Granulated white sugar is a must if you'd like your cake to turn out white. Substituting with natural cane sugar or brown sugar will change the color and (potentially) the texture of your cake.
- Vanilla extract - Adds vanilla flavor to your cake.
- Egg whites - Egg whites from a carton or from fresh eggs both work in this recipe. You'll need six large (US) egg whites, which is 180 grams or ¾ liquid cup.
- Milk - I recommend whole milk, which adds the most moisture to your cake. This recipe will work with lower fat milks, but your cake may turn out less moist and will dry out faster.
Filling ingredients
- Strawberries - Fresh, in-season strawberries, or frozen, thawed strawberries are best for this recipe.
- Granulated sugar - Adds a hint of sweetness to the filling and helps act as a preservative for the fruit filling.
- Lemon juice - Brightens the flavor of the filling, helps balance the sweetness with a little acidity, and helps prevent discoloration. Does not make it taste lemony.
- Cornstarch - Thickens the filling made with the juices from the strawberries, lemon juice, and sugar. Depending on the juiciness of your strawberries, you may want to add a few tablespoons of water. I've made this recipe dozens of times - the juiciness of your strawberries can vary greatly. Fresh picked, in season strawberries are usually very juicy and require no extra water. Out of season strawberries tend to be a little dry in comparison.
Frosting ingredients
- Unsalted butter - Unsalted butter and salt can be substituted with salted butter if desired. Make sure your butter is room temperature so that your frosting turns out smooth and velvety.
- Confectioner's sugar - Necessary for a smooth texture and can't be substituted with granulated sugar. Confectioner's sugar also adds stability and structure to the frosting. I don't recommend reducing the amount of sugar listed (yes, it is a lot, it is a sweet frosting) because a less sweet buttercream frosting tastes mostly of butter. Because there are so few ingredients in this recipe, the two main ingredients (butter and sugar) can't be reduced or omitted.
- Vanilla extract - Adds vanilla flavor to the frosting.
- Salt - Cuts the sweetness and enhances the flavor of the frosting.
- Heavy cream - Necessary to create the light and fluffy whipped texture of this frosting.
How to make strawberry filled cake
- In a medium bowl, whisk together the dry ingredients. In a separate bowl, cream together the butter and sugar with a hand mixer. Add vanilla and egg whites, one at a time, and beat until light and fluffy. Fold dry ingredients into wet ingredients, alternating with the milk, until all ingredients are just incorporated.
- Pour batter between two greased and flour-dusted cake pans and spread into an even layer. Bake until golden brown across the top and cake pops back when gently pressed in the center.
- Add strawberry filling ingredients to a saucepan over medium heat and bring to a boil.
- Reduce heat to medium low and simmer, stirring frequently, mashing strawberries while they cook. Sauce will thicken after about 4-5 minutes, depending on the juiciness of your strawberries. Remove from heat and cool to room temperature.
Cake assembly
- Gently flip and remove cooled cakes from their pans. Trim the rounded tops with a serrated knife to make flat layers. Place a dab of buttercream on your cake plate (to secure your cake) and top with one cake layer (cut side down). Pipe frosting around the top edge of this layer to create a wall to hold your filling.
- Pour strawberry filling into your frosting wall and spread to the edges in an even layer.
- Top with the second cake layer (cut side down).
- Carefully spread the remaining frosting over the top and sides of the cake in an even layer.
Heather's top tip
To test for doneness, gently press the top of your cake. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Cake is done when it reaches 210F in the center.
Tips and tricks
Room temperature ingredients - Make sure your butter, egg whites, and milk are all room temperature before beginning (not melted, not cold). Room temperature ingredients emulsify when mixed and create a creamy, even batter that bakes up fluffy in the oven.
Use a scale - I always recommend using a scale to measure ingredients 100% accurately, but today we're talking about cake batter. Use a scale when pouring your batter into each pan to divide the batter evenly and ensure your layers are equally sized.
Watch your cake, not the time - Ovens are inconsistent and can run hotter or colder than the next oven. The time that worked for me may not work for you. Start checking your cake 5 minutes early for doneness.
Checking for doneness - Does your cake jiggle when you move the pan/rack? Your cake needs more time. If your cake isn't jiggly, gently press on the top. Does it spring back? Your cake is done. If an indent is left, your cake needs more time.
Do not slice into hot cake - Wait until your cake has cooled completely to room temperature before slicing. Otherwise, you'll release steam (moisture) from the cake if it's still warm.
Storage
Strawberry filled white cake is best enjoyed the same day as baking. If not serving the same day, cake should be stored in the refrigerator due to the fresh fruit filling.
Frosted whole cake will keep for 2-3 days in the refrigerator and will dry out over time. The fresh fruit filling will also begin to break down. Sliced pieces will dry out faster than if the cake is left whole (the frosting helps insulate and protect the cake).
Butter-based cakes harden in the refrigerator and will feel dry. Your cake will soften once it returns to room temperature. Allow butter-based cakes to come to room temperature for at least 1 hour before serving.
Frequently asked questions
This recipe can be made in two 8-inch or 9-inch round cake pans.
No. Instead, make a frosting that's made with less sugar like ermine frosting or homemade whipped cream. Buttercream frosting is made with two main ingredients: confectioner's sugar and butter. It's popular because it's no-cook and made with few ingredients. Since it's mainly made of sugar, it's very sweet. Using less sugar means you'll mainly taste butter, the other main ingredient.
Baked goods can turn out dry for a few reasons:
- Baking too long.
- Adding too many dry ingredients.
- Adding too few wet ingredients.
- Butter-based cake is refrigerated (it feels dry when chilled, but softens when it comes back to room temperature).
It's important to follow the recipe exactly, including the measurements and exact ingredients listed. I recommend using an instant-read thermometer to make sure your cake doesn't get overbaked in the oven.
All cakes, even vanilla cake, will brown on the outside edges due to a chemical reaction that happens when sugar is heated up. This is called a Maillard reaction and is completely normal. The insides will remain white and fluffy and the tops and sides will be covered with frosting once assembled.
Recommended
📖 Recipe
Strawberry Filled White Cake
Ingredients
Layer cake
- 3 cups (336 g) cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 ¾ cups (345 g) granulated sugar
- 1 tablespoon vanilla extract
- 6 large (180 g) egg whites, or ¾ cup liquid egg whites, room temperature
- 1 cup (227 g) whole milk, room temperature
Strawberry filling
- 8 ounces (226 g) strawberries, hulled and diced
- 2 tablespoons (25 g) granulated sugar
- ½ tablespoon lemon juice
- ½ tablespoon cornstarch
Whipped buttercream frosting
- 1 cup (226 g) unsalted butter, room temperature
- 4 cups (454 g) confectioner's sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- ⅓ cup (75 g) heavy cream
Instructions
Layer cake
- Preheat oven to 350℉. Grease and flour two 9-inch round cake pans and set aside. Optionally (for easy removal), line the bottoms with a round of parchment paper.
- In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
- In a large bowl, add butter and granulated sugar. Using a hand mixer, cream together until light and fluffy, about 1 minute. Add vanilla and beat until incorporated. Add egg whites, one at a time, and beat until light and fluffy, about 1 minute.
- Add flour mixture to butter mixture in thirds, alternating with the milk, until all ingredients are just incorporated and batter is smooth. Do not overmix.
- Divide batter evenly between prepared cake pans and spread into an even layer.
- Two 9 inch round cake pans: 26-30 minutesTwo 8 inch round cake pans: 28-34 minutesBake cakes, using time estimates above, until cake pops back in the center when gently pressed down. Cakes should look golden brown across the tops. Ovens can run hot or cold, so I recommend relying more on how your cake looks and less on time.While cake bakes, prepare filling and frosting as directed below.
- Remove cake from oven and allow to cool completely in the pan(s) on a wire cooling rack.
Strawberry filling
- In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine.
- Bring to a boil. Reduce heat to medium-low and cook for about 4-5 minutes, or until mixture has thickened and looks glossy. If your strawberries aren't very juicy, add a few splashes of water as needed to create a sauce.
- Remove from heat and allow to cool to room temperature.
Frosting
- In a large bowl, add room temperature butter and using a hand mixer, beat until creamy, about 1 minute.
- Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
- Add vanilla extract. Then, add heavy cream and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
Cake assembly
- Gently flip and remove cooled cakes from their pans. Trim the rounded tops with a serrated knife to make flat layers. Place a dab of buttercream on the cake plate (to secure the cake) and top with one cake layer (cut side down).
- Transfer a small amount of frosting to a piping bag or plastic bag, cut off the tip, and pipe frosting around the top edge of the cake layer to create a wall to hold the filling.
- Pour strawberry filling into your frosting wall and spread to the edges in an even layer. Top with the second cake layer (cut side down).
- Using an offset spatula, carefully spread remaining frosting over the top and sides of the cake in an even layer.
Equipment Recommendations
Notes
- Serve same day: Assembled cake is best served the same day as baking for best flavor and texture.
- Store in refrigerator: If not serving cake the same day, it should be stored in the refrigerator (due to the fruit filling). Whole frosted cake will keep for 2-3 days in the refrigerator and will dry out over time. Fruit filling will also break down over time. Sliced cake pieces will dry out faster than if layer cake is left whole.
- Bring to room temperature before serving: Butter-based cakes harden in the refrigerator and will feel dry. Your cake will soften again once it comes to room temperature. Allow refrigerated cake to sit at room temperature for at least one hour before slicing and serving.
- Want a less sweet frosting?: Try my recipe for ermine frosting.
- More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!
Yum I’ll making today for my boyfriends bday today ❣️🥰❤️❤️