This vanilla cake with strawberry filling was a hit at my family's 4th of July party! Moist vanilla cakes are layered with a fresh strawberry filling flavored with orange zest and orange juice. And with a simple topping of whipped cream or powdered sugar, this effortless cake is the perfect summer dessert.
Strawberries and vanilla are a classic flavor combo. Think of strawberries and cream - is there any better way to indulge in the sweet produce of summer?
This vanilla cake with strawberry filling captures those nostalgic flavors, especially when topped with fresh whipped cream!
Growing up in Germany, we'd often get fresh strawberries from the market throughout summer. When these flavorful berries are in their peak, they taste practically like candy!
And they take on a whole new life when mixed with brown sugar and orange in my simple strawberry compote filling. 😉
This cake was inspired by my other layer cake recipes and strawberry recipes. While you can make this cake with frozen strawberries, I love to make it in the summer with fresh strawberries. And if you have extra strawberries, I highly recommend making my strawberry banana milkshake or my pink lattice strawberry pie.
Notes from Recipe Tests
I initially set out to make this cake as a super easy one-layer cake. I layered the cake batter in one large cake pan with the strawberry filling in the center.
However, after an hour in the oven, the top and edges of the cake were basically burnt while the center around the strawberries was still raw. Unfortunately, there was just way too much moisture.
So then I tested baking the two vanilla cake layers separately, and adding the cooled strawberry filling in the middle, which worked great! It takes a little more time, but the end result is a delicious layered cake that's perfect for summer (or any time of the year).
Don't have fresh or frozen strawberries? Make my strawberry cake with freeze dried strawberry filling instead!
Ingredients and Notes
- Fresh strawberries - You can also use frozen diced strawberries. Just cook them a couple extra minutes on the stove as needed.
- Brown sugar - Adds a mild caramel flavor to the strawberry filling; you can substitute granulated sugar.
- Orange juice and orange zest - You can substitute lemon juice and zest.
- Cornstarch - Thickens the strawberry filling so it doesn't run out the sides of your layered cake.
- Milk - Both dairy and dairy free milk work well.
- Vegetable oil
- Plain Greek yogurt - Adds a little tangy flavor and acidity to soften the cake.
- Eggs
- Vanilla extract - You can substitute almond extract.
- Granulated sugar
- All purpose flour
- Baking powder and baking soda
- Salt
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Wash the strawberries, trim off the green tops, and chop them into small pieces.
2. Combine the strawberries, brown sugar, orange juice & zest in a saucepan.
3. Simmer for 10 minutes, until the strawberries soften and release some of their juice.
5. Add the juice and cornstarch back into the saucepan. Boil for 1 minute. Cool to room temperature.
7. Add the all purpose flour, baking powder, baking soda and salt. Mix until there's no visible dry flour.
9. Cool the cakes to room temperature. Level the tops so they’re flat, and trim off the caramelized sides.
4. Measure out ¼ cup of the juice into a small bowl and whisk with the cornstarch.
6. In a large mixing bowl, whisk the milk, vegetable oil, Greek yogurt, eggs, vanilla extract, and sugar.
8. Divide the batter evenly between two greased 8-inch round cake pans. Bake for 25 to 30 minutes at 350°F.
10. Place one cake on your serving platter. Spread the strawberry filling on top. Place the second cake layer on top.
Carissa's Kitchen Tip
By placing the second cake layer upside-down, you create a perfectly flat top.
Then you can easily decorate the top of your cake with powdered sugar, frosting, whipped cream, or fresh strawberries!
Recipe Tips
- Wash your orange, since we’ll be using the zest on the outside.
- 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 a serrated knife to trim the top and sides off the cake.
- 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.
Variations
- Lemon - I’ve also tested this strawberry filling with lemon juice and zest instead of orange, and it works great. The orange flavor makes the filling more unique and sweet. But strawberry + lemon are always a classic combo!
- Strawberry Cake - Fold diced strawberries into the cake batter for a vanilla strawberry cake.
- Frosting - I like to leave this cake with the sides exposed, to show off the gorgeous layers. But you can frost the sides and top with vanilla buttercream, cream cheese frosting, or chocolate buttercream frosting.
- Whipped Cream Frosting - Strawberries + cream is a classic combo, and when I served this vanilla cake with strawberry filling to my family, I dolloped fresh homemade whipped cream on top.
Storage
- Fridge: Cover the sides with plastic cling wrap and store in the fridge for up to 3 days. Or store individual slices in airtight containers.
- Freezer: You can freeze the baked cake layers and then thaw them and assemble the cake at a later date. Wrap each layer individually in plastic cling wrap then aluminum foil. Freeze for up to three months, then thaw at room temperature overnight.
- Prep Ahead: You can make the strawberry cake filling ahead of time and store it in an airtight container in the fridge for up to 3 days.
More Cake Recipes
Looking for more delicious layer cake recipes like this? Try these:
Easy Vanilla Cake with Strawberry Filling
Ingredients
STRAWBERRY FILLING
- 1 pound fresh strawberries
- ½ cup brown sugar
- 2 Tablespoons fresh orange juice (from about half a medium orange)
- 1 Tablespoon orange zest (from about one whole medium orange)
- 2 Tablespoons cornstarch
VANILLA CAKE
- ½ cup milk (both dairy and dairy free milk work)
- 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
- Wash the strawberries, trim off the green tops, and chop them into small pieces.
- Combine the 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. Mix it all together 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
- Wash your orange, since we’ll be using the zest on the outside.
- Chop your strawberries into even pieces. I tested this recipe keeping the strawberries large in just halves and quarters, but then the top cake doesn't sit flat.
- Transfer the strawberry filling to a wide, shallow bowl to cool faster.
- I’ve also tested the strawberry filling with lemon juice and zest instead of orange, and it works great.
- Store leftover cake in the fridge for up to 3 days in an airtight container or wrapped in plastic wrap.
Lina
Beautiful!!
Carissa Erzen
Thank you so much, Lina