Easy Vanilla Cake with Strawberry Filling
This easy vanilla cake with strawberry filling is made with two soft vanilla cakes layered with a fresh strawberry filling flavored with orange juice & zest.
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.
Nutrition
Serving: 1sliceCalories: 212kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 22mgSodium: 149mgPotassium: 104mgFiber: 1gSugar: 18gVitamin A: 52IUVitamin C: 18mgCalcium: 48mgIron: 1mg
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