This best ever strawberry vanilla cake is the perfect strawberry dessert! It has two layers of soft, moist vanilla sponge with a homemade strawberry cake filling and a creamy strawberry frosting.
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✏️ Why you'll love this recipe
For this recipe, I wanted to create a simple vanilla cake with homemade strawberry filling and frosting. It’s nice and easy, but still uses real strawberries (fresh or frozen) to give it that strong strawberry flavour.
It’s like a fresh strawberry Victoria sponge cake, but fully frosted with strawberry buttercream! The strawberry buttercream is made using spare strawberry filling for an easy recipe and even has a hint of vanilla for a strawberry vanilla frosting.
It makes an amazing strawberry birthday cake. It’s also a sweet Valentine’s Day dessert idea, summer picnic cake and elegant afternoon tea party cake. It’s a pretty baby pink colour frosting, making it great for a girl themed baby shower too!
This 2-layer sponge cake can be served up for small family gatherings and occasions. Being an 8-inch cake, it’s still big enough to feed lots of people though!
🥘 Ingredients
This strawberry vanilla sponge cake recipe calls for the following ingredients:
Strawberry filling
- Strawberries: fresh or frozen
- White sugar: finely granulated e.g. caster sugar.
- Cornstarch: fine white powder called cornflour in the UK and other places.
- Water
- Lemon juice: optional
Vanilla cake
- Unsalted butter: room temperature for ease of mixing.
- White sugar: finely granulated e.g. caster sugar.
- Vegetable oil: or other neutral-flavoured oil.
- Eggs: large size, room temperature for ease of mixing.
- Milk: whole or semi-skimmed.
- Vanilla extract: use paste or extract over essence for the best flavour.
- Plain all-purpose flour: sieve for a smooth batter.
- Baking powder
Strawberry buttercream
- Unsalted butter: room temperature for ease of mixing.
- Icing sugar: powdered confectioners’ sugar
- Vanilla extract
- Strawberry cake filling (made above)
- Salt: optional
Decorations
- Strawberries: fresh, chopped or whole
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
Ingredient substitutions
This recipe is for a homemade vanilla cake with strawberry filling and strawberry frosting from scratch.
However, you can instead swap either the cake, filling or frosting for a store-bought version. You can also use a yellow cake or white cake boxed mix for the cake sponges.
You can make your strawberry filling, or buy a premade jar of strawberry jam preserves or compote.
I use white granulated sugar (caster sugar) for this cake recipe, but you can swap this for golden caster sugar for a delicious caramel hint.
You can use any neutral flavoured oil for the cake sponge, such as vegetable, canola or sunflower oil.
Swap the plain all-purpose flour for self-raising flour and reduce the baking powder to only 1 tsp.
For the cake filling recipe, I usually use fresh strawberries. Instead, you can use frozen strawberries. It’s easiest to defrost and chop the strawberries before use.
Alternatively, heat the frozen strawberries before adding the other filling ingredients and just mash them really well!
Frosting options
You can swap the strawberry icing in this recipe for another.
If you’d like a more vanilla-flavoured strawberry vanilla layer cake, then you can swap the frosting for a creamy vanilla buttercream. Simply omit the strawberry filling from the recipe and replace it with milk or cream and an extra ½ teaspoon vanilla extract.
Alternatively, you can have a double berry cake by changing the strawberry frosting for a raspberry buttercream.
Or why not make a strawberry lemon cake by swapping the frosting to this lemon buttercream or lemon white chocolate ganache - yum!
Filling options
I use a homemade strawberry cake filling from scratch using real strawberries. You can swap this for strawberry preserves from the grocery store for ease though!
You can also leave out the sauce filling altogether and fill your cake with more strawberry buttercream between the cake layers. If doing this, scale up your buttercream by ¼ of the recipe.
You can also swap the strawberry filling for lemon curd for a lemon twist to your strawberry cake!
Decorations and toppings
I love making this strawberry vanilla sponge cake with fresh strawberries on top. You can use them whole or chopped, they’ll look super cute!
Alternatively, you can pipe any spare strawberry frosting on top in swirls and top with freeze-dried strawberries.
You can also top with dollops or piped blobs and swirls of whipped cream on your cake and then add the strawberries.
📖 Method
Strawberry cake filling
Step 1: Add all of the cake filling ingredients to a small-medium saucepan.
Step 2: Heat on medium, simmering for 5-10mins until the sugar has melted and the mixture is glossy.
Step 3: For smaller chunks, mash your strawberry mixture
Step 4: Pour your strawberry filling into a container to cool uncovered while you make the cake.
Vanilla cake
First, preheat the oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F.
Steps 1 - 2: For the sponges, cream together the butter, sugar and oil using a spatula, electric hand mixer or stand mixer, until light and pale.
Steps 3 - 4: In a separate bowl, beat the eggs, milk and vanilla until combined.
Step 5: Beat half of the wet ingredients mix into the butter mix.
Step 6: Sieve in half of the flour and beat in until smooth.
Steps 7 - 8: Stir in the remaining wet mix.
Steps 9 - 10: Sieve in the remaining flour and the baking powder, folding in until only just combined.
Step 11: Divide the batter evenly between two greased and lined 8-inch cake tins and bake in the oven for 25-30mins until risen and a skewer comes out clean from the middle of the cakes.
Step 12: Allow the cakes to cool in the tins for 20mins before removing and transferring them to a wire rack while you make the frosting.
Strawberry buttercream
Step 1: Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
Steps 2 - 3: Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
Step 4: Add in the vanilla extract, strawberry filling (4-5 tablespoon to taste) and salt (if using).
Steps 5 - 6: Beat your frosting until only just smooth.
Assembly
Step 1: Once the cake sponges have cooled, place one onto a flat plate or cake board and pipe a circle of your buttercream around the cake’s edge in a ring to make a wall.
Step 2: Spread the remaining strawberry filling (roughly 200g / ⅔ cups) inside the frosting ring, then place the second sponge on top.
Step 3: Cover the cake (top and sides) with the rest of the frosting, smoothing lightly with a spatula or knife.
Step 4: Decorate your cake with fresh strawberries and enjoy!
🎥 Recipe video
Check out the recipe video below for how to make the best strawberry vanilla cake with strawberry filling and buttercream frosting!
💭 Top tips
Strawberry filling
- You’ll know your cake filling is cooked when it thickens up and coats a layer on the back of your spoon/spatula. It should also turn shiny and glossy.
- For a smooth cake filling, you can puree your strawberries first and also sieve your cooked compote mixture before pouring it into jars. This will remove any chunks of fruit.
Vanilla cake
- Recipes with raising agents don’t like being over-mixed. You’ll end up with a dense sponge if you over-mix your cake batter. Try to mix sparingly once you add the baking powder.
- Position your cake pans in the centre of the oven on the middle shelf when possible, and don't open the oven mid-bake. This gives a more even bake and avoids a sinkhole.
- You’ll know your sponges are cooked once they’re risen and springy to the touch. An inserted toothpick or skewer should also come out clean from the centre of the cake.
Strawberry buttercream
- For creamy frosting, beat your butter until it’s pale, light and fluffy first. This could take several minutes with an electric mixer.
- If your strawberry sauce frosting is too thick to spread easily, then you can stir some more milk or cream (½ tablespoon at a time) to thin the consistency.
- If your frosting is too thin, you can try chilling it in the fridge for 10-20mins before use. Alternatively, you can beat in a few more tablespoons of butter to thicken it.
❔ Recipe FAQs
Your strawberry vanilla cake should last for up to 4 days stored in an airtight container in the fridge.
Yes! You can freeze your strawberry vanilla cake wrapped in a layer of cling film and layer of foil for up to 3 months.
It’s easiest to cut your cake into wedges for freezing. Wrap your cake pieces in cling film (plastic wrap) and a layer of foil before placing them in the freezer.
Yes, you can make your vanilla sponges ahead of time and freeze them.
Alternatively, you can make the cake layers and/or strawberry filling and strawberry buttercream a few days in advance. Your cake layers should be stored wrapped in cling film at room temperature. Your strawberry frosting should be in an airtight container in the fridge.
This could be caused by a few things. You might have scooped in too much baking powder, e.g. instead of using a levelled scoop from a measuring teaspoon.
Another reason could be that you opened the oven partway through baking which caused your oven temp to drop rapidly and sinkhole your cake.
No, cake flour is actually different to both plain flour and self-raising flour. It has a different composition and your cake will have a different consistency if you use cake flour.
To make a gluten-free strawberry vanilla cake, swap the plain flour for gluten-free flour. I recommend using a gluten-free plain flour blend, such as King Arthur's measure for measure flour or Freee from Doves Farm.
You should also add ½ teaspoon of xantham gum to the vanilla cake batter if your flour blend doesn’t already include this in the ingredients.
For best results, add an extra 2 tablespoon milk to the batter. Beat your batter really well and let it stand for 30mins before pouring it into your cake tins and baking.
You might also need to bake your cakes for an extra 5-10mins.
🧁 Other goodies
Looking for some other goodies to make?
If you love strawberry desserts then check out these strawberry heart melting moments cookies or easy strawberry blondies.
Or choose to turn any dessert into a strawberry dream with this delicious strawberry filling (like the one used in this recipe!). You can use it in this traditional Victoria sponge cake.
If you’re after some more easy layer cake ideas, check out my tasty chocolate orange cake, which uses fresh orange juice and zest.
Or this delicious white chocolate cake with a fresh raspberry buttercream – a simple summer showstopper!
If you love zesty lemon goodness, why not try this delicious lemon cake with lemon curd cake filling and lemon buttercream frosting.
Looking forward to some new recipes? Check out my Youtube, Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
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📖 Recipe
Strawberry Vanilla Cake
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Equipment
Ingredients
Strawberry cake filling
- 200 g (7 oz) strawberries chopped with stalks removed, fresh or frozen
- 40 g (3 ½ tablespoon) white sugar finely granulated or caster
- 2 teaspoon cornstarch called cornflour in the UK
- 40 ml (2 ½ tablespoon) water
- 1 teaspoon lemon juice optional
Vanilla cake
- 270 g (1 ¼ cups) unsalted butter softened
- 285 g (1 ½ cups) white sugar finely granulated or caster
- 1 ½ tablespoon vegetable oil
- 5 eggs large
- 5 tablespoon milk
- 2 ½ teaspoon vanilla extract
- 285 g (2 ⅓ cups) plain all-purpose flour
- 3 ½ teaspoon baking powder
Strawberry buttercream
- 225 g (1 cups) unsalted butter softened
- 475 g (4 cups) powdered icing sugar
- 1 teaspoon vanilla extract
- 4-5 tablespoon strawberry cake filling made above
- ⅛ teaspoon salt optional
Decorations
- Strawberries fresh, chopped
Instructions
Strawberry cake filling
- Add all of the cake filling ingredients to a small saucepan and heat on medium, simmering for 5-10mins until the sugar has melted and the mixture is glossy.
- For smaller chunks, mash your strawberry mixture. Pour it into a container to cool uncovered while you make the cake.
Vanilla cake
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- For the sponges, cream together the butter, sugar and oil using a spatula, electric hand mixer or stand mixer, until light and pale.
- In a separate bowl, beat the eggs, milk and vanilla until combined.
- Beat half of the wet ingredients mix into the butter mix.
- Sieve in half of flour and beat in until smooth, then stir in the remaining wet mix.
- Sieve in the remaining flour and the baking powder, folding in until only just combined.
- Divide the batter evenly between two greased and lined 8-inch cake tins and bake in the oven for 25-30mins until risen and skewer comes out clean from the middle of the cakes.
- Allow the cakes to cool in the tins for 20mins before removing and transferring to a wire rack while you make the frosting.
Strawberry buttercream
- Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
- Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
- Add in the vanilla extract, strawberry filling (4-5 tablespoon to taste) and salt, mixing until only just smooth.
Assembly
- Once the cake sponges have cooled, place one onto a flat plate or cake board and pipe a circle of your buttercream around the edge in a ring to make a wall.
- Spread the remaining strawberry filling (roughly 200g / ⅔ cups) inside the frosting ring, then place the second sponge on top.
- Cover the cake (top and sides) with the rest of the frosting, smoothing lightly with a spatula.
- Decorate your cake with fresh strawberries and enjoy!
Video
Notes
- Weigh your strawberries after removing the stalks and chopping them for better accuracy.
- The cornstarch used in this recipe (called cornflour in the UK and other places) is a fine white flour, not a yellow grainy flour.
- Swap your plain flour for self-raising flour and reduce the baking powder to only 1 tsp.
- You can use any neutral-flavoured oil for the cake batter.
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
Maria says
Made this for a friend’s birthday and it was a hit! So easy and fun to make and so so delicious. I️ ended up swapping out the AP flour for cake flour instead and I️ used 9inch cake pans instead of the 8inch ones. The cakes were thinner but they were done at the 25 minute mark. I️ also had to make slightly more of the filling to cover more surface area. Overall, 5 star recipe. Came out beautiful and I’m excited to make it again. Thank you for sharing!