This fluffy vanilla cake has a homemade strawberry jam filling flavored with brown sugar, orange zest, and orange juice. A simple topping of powdered sugar or whipped cream keeps this layered cake effortless and perfect for summer.
Vanilla Cake with Strawberry Compote is a Family-Favorite Every 4th of July!
This cake is my play on the classic combo of strawberries + vanilla. I love making this for a summer picnic or bbq with fresh berries, but frozen ones work just as great the rest of the year, since the filling gets cooked on the stove and thickened with a little cornstarch. Then Greek yogurt and vegetable oil go into the cake batter to keep it moist and soft. For the topping, I usually add a quick dusting of powdered sugar, but whipped cream and fresh berries give it a whimsical strawberries & cream vibe.
I initially set out to make this cake as a one-layer cake, with the strawberry filling baked in the batter. But after an hour in the oven, the top and edges of the cake were burnt while the center around the strawberries was still raw due to excess moisture. Instead, I baked the two cake layers separately before adding the cooled strawberry filling in the middle.
And if you have extra strawberries on hand, I recommend making my lattice strawberry pie next! Or if you're going with frozen berries, definitely add my frozen berry pie to your baking list.
Don't have fresh or frozen strawberries? Make my strawberry cake with freeze dried strawberry filling instead!
The simple ingredients pack a punch of flavor in this layer cake!
Let's Bake this Strawberry Vanilla Cake!
My Cake Layering Trick
By placing the second cake layer upside-down, you create a perfectly flat surface so the berries don't slide off & it looks bakery-worthy without any extra effort.
Baking Tips for Your Cake
- Chop your strawberries into even pieces. I tested this recipe keeping the strawberries large in just halves and quarters, but the top cake layer didn't sit flat.
- Transfer the strawberry filling to a wide, shallow bowl to cool faster.
- Allow your vanilla cake layers to cool completely before assembling your cake. Otherwise the heat from the cakes could cause the strawberry filling to slide off.
- Use ripe strawberries with mostly red centers for the best flavor. If you get berries that aren't ripe yet, read my guide on how to ripen strawberries.
Easy Vanilla Cake with Strawberry Filling
developed & tested by:
Equipment
Ingredients
STRAWBERRY FILLING
- 1 pound fresh strawberries, diced
- ½ cup brown sugar
- 2 Tablespoons fresh orange juice (from about half a medium orange)
- 1 Tablespoon orange zest (from one whole medium orange)
- 2 Tablespoons cornstarch
VANILLA CAKE
- ½ cup milk
- ½ cup vegetable oil
- ½ cup plain Greek yogurt
- 2 large eggs
- 1 Tablespoon vanilla extract
- ¾ cup granulated sugar
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (use table salt or fine sea salt)
Instructions
Make the Strawberry Filling
- Combine the diced strawberries, brown sugar, orange juice, and orange zest in a small saucepan. Simmer on medium heat for 10 minutes, until the strawberries begin to soften and release some of their juice.
- Measure out ¼ cup of the juice in the saucepan into a small bowl. Whisk the cornstarch into the separated juice until it forms a smooth mixture called a slurry.
- Add the mixed juice and cornstarch back into the saucepan and bring to a boil on high heat for 1 minute. Remove from the heat and let cool to room temperature.
Make the Vanilla Cakes
- Preheat the oven to 350°F. Grease two 8-inch round cake pans.
- In a large mixing bowl, whisk the milk, vegetable oil, Greek yogurt, eggs, vanilla extract, and granulated sugar.
- Add the all purpose flour, baking powder, baking soda and salt. Gently mix everything with a large spoon or silicone spatula just until the batter is combined and you don't see any dry flour.
- Divide the cake batter evenly between the two cake pans. Bake for 25 to 30 minutes, until a toothpick or knife inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then release them from the pans. Let them cool completely to room temperature on a cooling rack.
Assemble the Cake
- Use a serrated knife to level the tops of the cakes so they're flat, and trim off the crunchier caramelized sides. Place one cake on your cake stand or serving platter. Spread the strawberry filling on top in an even layer. Place the second cake layer on top upside-down.
- Dust with powdered sugar or dollop whipped cream on top. Slice & enjoy!!
Notes
- Citrus: I've also tested the strawberry filling with lemon juice and zest instead of orange, and it works great for a little more zing.
- Storing: Store leftover cake in the fridge for up to a few days in an airtight container or wrapped in plastic wrap.
- Make Ahead: If I'm prepping this cake in advance, I like to freeze the baked cake layers wrapped in plastic wrap & aluminum foil, then thaw them overnight. The strawberry filling can also be made ahead of time and stored in an airtight container in the fridge for up to a few days.
Lina says
Beautiful!!
Carissa Erzen says
Thank you so much, Lina
Carissa Erzen says