There’s something so nostalgic and comforting about a classic vanilla cake—and when you top it with fresh strawberries and a cloud of whipped cream? Pure joy. This Vanilla Cake with Strawberries is light, fluffy, and layered with simple elegance. Whether you’re celebrating something special or just craving a sweet homemade treat, this cake hits every note. It’s sweet, refreshing, and perfect for spring and summer vibes—or whenever you need a touch of sunshine on your plate.
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Trust me, this one’s a game-changer for anyone who loves simple, fresh desserts. You can practically taste the love in every bite!
Why You’ll Love Vanilla Cake with Strawberries
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for birthdays, brunches, or any sweet celebration.
Budget-Friendly: No fancy ingredients needed—just pantry basics and fresh berries.
Quick and Easy: Simple steps and no-fuss instructions make this a great go-to recipe.
Customizable: Play with flavors—add citrus zest, layer with jam, or try it with different berries.
Crowd-Pleasing: It’s a dessert that makes everyone smile, from kids to grown-ups.
Ingredients in Vanilla Cake with Strawberries
All-purpose flour: Forms the soft, tender crumb you expect from a classic vanilla cake.
Granulated sugar: Adds just the right amount of sweetness without overpowering the vanilla.
Baking powder: Helps the cake rise into a fluffy masterpiece.
Salt: Just a pinch to balance the flavors.
Unsalted butter: Brings richness and that irresistible buttery flavor.
Eggs: Add structure and help the cake hold together beautifully.
Whole milk or buttermilk: Adds moisture and a slight tang that makes every bite melt in your mouth.
Vanilla extract: The star flavor—warm, comforting, and classic.
Fresh strawberries: Juicy and sweet, these make the topping feel fresh and vibrant.
Whipped cream: Light and airy, perfect for balancing the cake’s richness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Set your oven to 350°F (175°C). Grease and line your baking pan to prevent sticking.
Mix the Batter: Cream together butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla. Alternate adding the dry ingredients and milk until the batter is smooth.
Bake the Cake: Pour into your pan and bake for 25–30 minutes. Check doneness with a toothpick—when it comes out clean, you’re golden!
Cool Completely: Let the cake cool before adding toppings so the cream doesn’t melt into a puddle.
Top and Decorate: Slather on whipped cream, then layer or scatter the strawberries however you like.
Serve and Enjoy: Slice into this dreamy treat and watch it disappear.
Nutrition Facts
Servings: 10
Calories per serving: 340 (approximate)
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
How to Serve Vanilla Cake with Strawberries
- Fresh & Chilled: Chill for 15 minutes before slicing for cleaner cuts and cool flavor.
- Fancy Plating: Serve on a platter with extra strawberries around the edge.
- Cupcake Style: Pour the batter into muffin tins for individual treats.
- With Ice Cream: A scoop of vanilla or strawberry ice cream takes it over the top.
- Mini Layered Desserts: Use cookie cutters to stack mini rounds for elegant personal portions.
Additional Tips
- Make Ahead: Bake the cake a day ahead—just wait to top with strawberries and cream until right before serving.
- Flavor Twist: Add a bit of lemon zest to the batter for a citrusy lift.
- Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Whip Smart: Use cold cream and chill your bowl for fluffier whipped cream.
- Berry Boost: Macerate the strawberries with a little sugar for extra juiciness.
FAQ Section
Q1: Can I use frozen strawberries instead of fresh?
A1: You can, but they may release more moisture and affect the texture. Thaw and pat dry before using.
Q2: How do I keep the whipped cream from deflating?
A2: Use stabilized whipped cream or whip it to stiff peaks just before topping the cake.
Q3: Can I make this cake dairy-free?
A3: Absolutely! Use plant-based milk, dairy-free butter, and coconut whipped cream.
Q4: What size pan should I use?
A4: A 9×13-inch pan works perfectly for a sheet cake. Two 8-inch rounds are great for layering.
Q5: Can I make this gluten-free?
A5: Yes, use a 1:1 gluten-free flour blend. The texture might be slightly different but still delicious.
Q6: Can I add jam between layers?
A6: Yes! Strawberry or raspberry jam adds extra sweetness and a glossy look.
Q7: How do I prevent the cake from drying out?
A7: Don’t overbake, and store it covered. A light syrup brushed on the cake layers also helps lock in moisture.
Q8: Can I add other fruits?
A8: Totally! Blueberries, raspberries, or a berry mix would be lovely.
Q9: How long does it keep in the fridge?
A9: 3 days is ideal for freshness. After that, the whipped cream may begin to break down.
Q10: Can I freeze the cake?
A10: Yes—freeze the cake without toppings, tightly wrapped, for up to 2 months. Thaw before decorating.
Vanilla Cake with Strawberries
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 6 slices
- Category: undefined
- Method: undefined
- Cuisine: American
Description
This Vanilla Cake with Strawberries and Whipped Cream is a delightful dessert perfect for Valentine’s Day or any celebration! Soft vanilla sponge cake layers are filled with fresh strawberries and whipped cream frosting. The light, airy texture combined with the sweetness of the strawberries makes this cake an irresistible treat.
Ingredients
Vanilla Cake Layers:
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Baking spray
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1/4 cup salted butter (room temperature)
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1/2 cup granulated sugar
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2 large eggs (room temperature)
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2 tsp pure vanilla extract
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1 tbsp vegetable oil
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1/2 cup sour cream
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1 cup cake flour (114g)
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3/4 tsp baking powder
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1/4 tsp baking soda
Strawberry Filling:
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1 lb fresh strawberries (cleaned, hulled, and sliced)
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3 tbsp granulated sugar
Simple Syrup (optional):
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1 cup granulated sugar
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1 cup water
Whipped Cream:
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1 1/2 cups heavy whipping cream
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1/3 cup sifted powdered sugar
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1 tsp pure vanilla extract
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1 tbsp white chocolate instant pudding mix
Instructions
- Prepare Macerated Strawberries: Combine strawberries with sugar and chill in the refrigerator for at least an hour or overnight.
- Prepare Simple Syrup: Heat sugar and water over medium-high heat until sugar dissolves and mixture becomes clear. Allow to cool.
- Prepare the Cake Layers: Preheat the oven to 350°F. Line and spray three 6-inch round cake pans. Cream butter and sugar in a stand mixer for 2 minutes, then add eggs one at a time, followed by oil, vanilla, and sour cream. Sift in flour, baking powder, and baking soda. Fold gently to combine. Divide the batter among the pans and bake for 15 minutes, or until a tester comes out clean. Cool for 10 minutes, then transfer to a rack to cool completely.
- Whip the Frosting: Beat chilled heavy cream, powdered sugar, vanilla, and pudding mix for about 3 minutes until stiff peaks form.
- Assemble the Cake: Start with one cake layer, top with strawberries and their juices, then spread with whipped cream. Repeat with the second layer. Finish with the third layer, topping with whipped cream and strawberries. Chill the cake before serving.
Notes
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Nutrition
- Serving Size: 1 slice
- Calories: 522
- Sugar: 43g
- Sodium: 330mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 74mg