Strawberry Vanilla Cake
Two layers of soft vanilla sponge cake with homemade strawberry filling and an easy strawberry buttercream frosting, topped with fresh strawberries.
Prep Time50 minutes mins
Cook Time30 minutes mins
Chill Time20 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Dessert, Snack
Cuisine: Fusion
Diet: Low Salt, Vegetarian
Servings: 12 servings
Calories: 683kcal
Strawberry cake filling
- 200 g strawberries chopped with stalks removed, fresh or frozen
- 40 g white sugar caster or granulated
- 2 teaspoon cornstarch called cornflour in the UK
- 40 ml water
- 1 teaspoon lemon juice optional
Vanilla cake
- 270 g unsalted butter softened
- 285 g white caster sugar
- 1 ½ tablespoon vegetable oil
- 5 eggs
- 5 tablespoon milk
- 2 ½ teaspoon vanilla extract
- 285 g plain all-purpose flour
- 3 ½ teaspoon baking powder
Decorations
- Strawberries fresh, chopped
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!
- Weigh your strawberries after removing the stalks and chopping them for better accuracy.
- You can swap the plain flour for self-raising flour of the same quantity and reduce the baking powder in the recipe down to 1 tsp.
- The cornstarch used in this recipe (called cornflour in the UK and other places) is a fine white flour, not a yellow grainy flour.
Calories: 683kcal | Carbohydrates: 88g | Protein: 5g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 159mg | Potassium: 107mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1143IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 2mg