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Easy Vanilla Cake with Strawberry Filling

developed & tested by:

Carissa Erzen
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.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 212 kcal

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.

    Nutrition

    Serving: 1 slice (of 16)Calories: 212kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 22mgSodium: 149mgPotassium: 104mgFiber: 1gSugar: 18gVitamin A: 52IUVitamin C: 18mgCalcium: 48mgIron: 1mg
    Keyword vanilla cake with strawberry filling
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