Strawberry Vanilla Cake
Two layers of soft vanilla sponge cake with homemade strawberry filling and an easy strawberry buttercream frosting, topped with fresh strawberries.
Servings: 12 servings
Calories: 683kcal
Equipment
Ingredients
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
Strawberry buttercream
- 225 g unsalted butter softened
- 475 g 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!
Notes
- 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.
Nutrition
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