Strawberry Filled White Cake

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.

Prep Time 20

Cook Time 26

Resting Time 30

Total Time 1 16

Servings servings

Author Heather

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 minutes
Two 8 inch round cake pans: 28-34 minutes
Bake 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.

Video

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!

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