Easy Vanilla Cake with Strawberry Filling Recipe

A Sweet Slice of Summer, Layer by Layer 🍓✨

A slice of moist vanilla cake layered with fresh strawberry filling and topped with pink strawberry frosting, garnished with a whole strawberry, served on a white plate with sliced strawberries and a fork.

Whisking a little Wunder into every bite.

There’s something undeniably magical about a cake that combines soft vanilla layers with real strawberry filling. It’s sweet and fresh, nostalgic and elegant — the kind of dessert you imagine on a picnic table under string lights, or gracing a kitchen counter just because someone felt like baking something beautiful.

This vanilla cake is simple, timeless, and easy to love. Made from scratch with real butter, milk, and a whole lot of heart, it’s the kind of recipe that stays with you — perfect for birthdays, garden parties, spring brunches, or just slow afternoons with tea.

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Bake one, bake them all, and turn your kitchen into a little corner bakery of your own. ✨

An elegant, layered vanilla cake with strawberry filling, topped with pink strawberry frosting and fresh strawberries, displayed on a pastel pink background.
A slice of vanilla layer cake with strawberry filling, topped with pink frosting and fresh strawberries, served on a white plate.
A slice of vanilla cake with strawberry filling, topped with pink frosting and fresh strawberries, served on a polka dot plate.
A slice of moist vanilla cake topped with pink strawberry frosting and a fresh strawberry, served on a plate with a fork.
A slice of vanilla cake with strawberry filling and frosting, garnished with fresh strawberries, served on a white plate with a fork.
A close-up of a slice of vanilla cake with strawberry filling, topped with pink frosting and garnished with fresh strawberries on a white plate.

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Save this for the next time you need a soft vanilla layer cake with a strawberry surprise inside — perfect for gatherings, celebrations, or a weekend bake.

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A layered vanilla cake with pink strawberry frosting and fresh strawberries on top, displayed on a glass cake stand. A slice of the cake is served on a plate with additional strawberry slices and a fork.

Why You’ll Love This Recipe

Here’s why this vanilla cake with strawberry filling belongs in your go-to dessert rotation:

  • Moist, buttery vanilla cake made with classic pantry ingredients
  • Fresh strawberry filling — homemade, juicy, and perfectly balanced
  • Fluffy strawberry frosting (we’re using Betty Crocker Whipped Strawberry, but feel free to go homemade!)
  • Easy to layer and decorate — no piping bags or fancy tools required
  • Beautiful presentation with whole berries or swirled topping

It’s soft, it’s pretty, and it tastes like summer — what more could you ask from a cake?

A flat lay of baking ingredients for vanilla cake, including eggs, flour, butter, sugar, and milk, set against a pink background.

Ingredients

For the Vanilla Cake:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk (or buttermilk for a slightly tangier flavor)

For the Strawberry Filling:

  • 2 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons water (for mixing the cornstarch)

For the Frosting:

Step-by-Step Instructions

A mixing bowl with batter and an egg, surrounded by eggs, milk, and a measuring spoon, on a pink countertop.
A glass bowl containing whipped vanilla cake batter with a hand mixer, eggs, milk, flour, and a pink countertop in the background.
A mixing bowl with partially blended vanilla cake batter, flour, and a measuring cup of milk on a pink countertop.
A round cake pan filled with smooth vanilla cake batter, set against a soft, pink marble background.
A bowl of sliced fresh strawberries surrounded by measuring utensils and a pink cloth on a marble surface.
A saucepan filled with sliced strawberries topped with sugar, next to a spoon, measuring cup of sugar, and a small bowl of cornstarch on a pink background.
A vanilla cake layer with pink strawberry frosting being spread on top, accompanied by fresh strawberries, a bowl of strawberry filling, and a pink cloth in the background.
A close-up of a round vanilla cake topped with pink strawberry frosting and a glossy strawberry filling, with fresh strawberries scattered around the plate.

1. Make the Strawberry Filling

In a medium saucepan, combine sliced strawberries, sugar, and lemon juice. Let sit for 15–20 minutes to allow the strawberries to release their juices.

In a small bowl, whisk together the cornstarch and water until smooth. Add this slurry to the strawberry mixture and cook over medium heat, stirring gently, for about 5–7 minutes until the mixture thickens and bubbles.

Remove from heat and let cool completely before assembling the cake.

2. Preheat the Oven

Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans, or line them with parchment paper.

3. Make the Vanilla Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, use an electric mixer to cream the softened butter and sugar on medium speed until light and fluffy (about 4–5 minutes).

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add the flour mixture in three parts, alternating with the milk (beginning and ending with the flour). Mix just until everything is incorporated — don’t overmix.

4. Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in their pans for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.

5. Assemble the Cake

Once the cake layers are completely cool, place one layer on a cake plate or serving stand.

Spread a generous layer of strawberry filling over the top, staying slightly away from the edges to prevent overflow.

Place the second cake layer on top. Frost the entire cake with your strawberry frosting — top, sides, and all.

Decorate with whole or halved fresh strawberries, extra filling, or a drizzle of leftover frosting for a rustic finish.

Chill the cake in the fridge for about 45 minutes before slicing, so the filling sets and everything holds together beautifully.

6. Serve and Enjoy

Slice and serve! This cake makes 10–12 slices, depending on how generous you are. Each bite is soft, creamy, and bursting with real strawberry flavor.

A layered vanilla cake with pink strawberry frosting and fresh strawberry filling, displayed on a white plate next to whole strawberries, set against a pink background.

Serving Suggestions

This cake pairs beautifully with:

  • A scoop of vanilla or strawberry ice cream
  • A cup of chamomile, mint, or earl grey tea
  • Sparkling lemonade or prosecco for brunch
  • A quiet afternoon and a good book

It’s elegant enough for events but easy enough for a casual summer dessert.

A two-layer vanilla cake with pink strawberry frosting, topped with fresh strawberries, showcasing a slice removed to reveal strawberry filling inside.

Make-Ahead & Storage

  • Make ahead: You can make the cake layers and filling a day in advance. Wrap tightly and store at room temp (cake) or in the fridge (filling).
  • To store: Keep the finished cake covered in the fridge for up to 3 days.
  • To freeze: Cake layers (without filling or frosting) freeze well. Wrap in plastic and foil and freeze for up to 2 months. Thaw at room temperature before assembling.

A beautifully decorated pink layer cake topped with fresh strawberries drizzled with white icing.

FAQs

Can I use frozen strawberries?
Yes! Just thaw them fully and drain off any excess liquid before cooking down the filling.

Can I use a different frosting?
Absolutely. A homemade vanilla buttercream, cream cheese frosting, or even whipped cream frosting would work beautifully.

Can I make this in a 9×13 pan?
You can — just bake for 35–40 minutes and test for doneness with a toothpick. You can slice the cake in half horizontally for layering, or serve as a single-layer sheet cake with frosting on top.

Can I make cupcakes instead?
Yes! This recipe yields about 24 standard cupcakes. Bake for 18–22 minutes, then fill the centers with strawberry filling and top with frosting.

A slice of vanilla cake layered with strawberry filling, topped with pink frosting and fresh strawberries, served on a white plate with a fork, against a pink background.

Final Thoughts

There’s something deeply joyful about making a cake like this — one that’s simple, bright, and layered with love. The vanilla cake is soft and classic, while the strawberry filling brings in the freshness of summer. Top it all with whipped strawberry frosting, and you’ve got a dessert that tastes like sunshine.

Whether you’re baking for a party, a picnic, or just because you need a little sweetness, we hope this recipe brings you a little Wunder (and a whole lot of flavor).

Much love,

Whisk & Wunder

Easy Vanilla Cake with Strawberry Filling
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Easy Vanilla Cake with Strawberry Filling

Recipe by Whisk And WunderCourse: DessertCuisine: AmericanDifficulty: Easy, Medium
Servings

10-12

servings
Total time

2

hours 

A soft, buttery vanilla cake layered with fresh strawberry filling and whipped strawberry frosting — perfect for celebrations or sweet summer days.

Ingredients

  • For The Vanilla Cake

  • 2 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 4 large eggs

  • 1 tablespoon pure vanilla extract

  • 1 cup whole milk (or buttermilk)

  • For The Strawberry Filling

  • 2 cups fresh strawberries, hulled and sliced

  • 1/2 cup granulated sugar (adjust to taste)

  • 1 tablespoon lemon juice

  • 2 tablespoons cornstarch

  • For The Vanilla Frosting

  • Recipe For Vanilla Frosting is here!

Directions

  • Make the Strawberry Filling:
       – In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Let it sit for about 15-20 minutes to release the juices.
       – In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Add this mixture to the strawberries in the saucepan.
       – Cook over medium heat, stirring gently, until the mixture thickens and starts to bubble (about 5-7 minutes). Remove from heat and let it cool completely.
  • Preheat the Oven:
       – Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  • Make the Vanilla Cake Batter:
       – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
       – In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 4-5 minutes).
       – Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
       – Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk (beginning and ending with the flour). Mix until just combined and smooth.
  • Bake the Cake:
       – Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
       – Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • Assemble the Cake:
       – Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of strawberry filling over the first layer.
       – Place the second layer on top and frost the top and sides of the cake with the vanilla frosting. Decorate with whole strawberries on top and drizzle with any remaining frosting if desired. Chill for about 45 min before serving.
  • Serve and Enjoy:
       – Slice and enjoy your delicious vanilla cake with strawberry filling! This delightful cake is perfect for gatherings, celebrations, or simply indulging yourself.
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