Classic Vanilla Layer Cake with Strawberry Filling

This vanilla layer cake with a real strawberry filling is the kind of dessert that makes a Tuesday feel like a birthday. It’s soft, buttery, and stacked with a bright, jammy center that tastes like peak strawberry season.

The cake comes together with straightforward steps and simple ingredients. When you slice into it, the tender crumb and sweet-tart fruit do all the convincing.

What Makes This Cake So Good

The cake is the one I keep coming back to: fine crumbed, buttery, and sturdy enough to hold a generous layer of filling. Sour cream gives it a subtle tang and keeps it moist for days.

The strawberry filling is just fruit, sugar, and lemon cooked down until thick and intense. No cornstarch, no shortcuts, just pure berry flavor that cuts through the richness of the frosting.

Ingredients

• 2 cups (250g) all-purpose flour: spooned and leveled so the cake stays light
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (170g) unsalted butter, softened: lets the batter cream up smooth
• 1 1/4 cups (250g) granulated sugar
• 3 large eggs, room temperature: cold eggs can curdle the batter
• 2 tsp vanilla extract
• 1 cup (240g) sour cream, room temperature: full-fat works best here
• 1 lb (450g) fresh strawberries, hulled and quartered
• 1/3 cup (67g) granulated sugar
• 1 tbsp lemon juice
• 8 oz (226g) cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 tsp vanilla extract
• pinch of salt

Variations / Substitutions

• Gluten-free: a good 1:1 gluten-free flour blend works well; the cake will be slightly less tall but just as tender
• Dairy-free: use vegan butter sticks, dairy-free sour cream, and a plant-based cream cheese alternative
• Frozen strawberries: swap in an equal weight of frozen berries, no need to thaw first, just cook a few minutes longer
• Other fruit: raspberries or mixed berries make an equally good filling, just adjust sugar if they are very tart

If you love this, try pairing the filling with a Lemon Blueberry Layer Cake.

How to Make Vanilla Cake with Strawberry Filling

Step 1: Cook the Strawberry Filling

Combine the 1 lb strawberries, 1/3 cup sugar, and 1 tbsp lemon juice in a medium saucepan over medium heat. Cook, stirring often, until the berries break down and the mixture thickens enough to leave a trail when you drag a spoon through it, about 10 to 12 minutes.

Pour the filling into a shallow bowl and let it cool completely. It will continue to thicken as it sits.

Step 2: Cream the Butter and Sugar

Heat the oven to 350°F (175°C). Butter two 8-inch round cake pans, line the bottoms with parchment, and butter the parchment. In a big bowl, beat the 3/4 cup butter and 1 1/4 cups sugar with an electric mixer on medium high until the mixture looks pale and fluffy, about 3 minutes.

Scrape down the sides of the bowl once or twice so everything blends evenly.

Step 3: Alternate the Dry and Sour Cream

Whisk the 2 cups flour, baking powder, baking soda, and salt together in a separate bowl. Turn the mixer to low and beat in the 3 eggs one at a time, then the 2 tsp vanilla. With the mixer still on low, add the flour mixture in three parts, alternating with the 1 cup sour cream in two parts, beginning and ending with flour. Mix just until no dry streaks remain.

Stop as soon as the batter comes together. Overmixing will make the cake tough.

Step 4: Bake the Layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake until the cakes pull away from the edges a bit and a toothpick inserted in the center comes out clean, about 25 to 30 minutes.

Let the layers cool in the pans on a rack for 10 minutes, then run a knife around the edges and turn them out onto the rack to cool completely.

Step 5: Whip the Cream Cheese Frosting

Beat the 8 oz cream cheese and 1/2 cup butter together until smooth and no lumps remain. Add the 3 cups powdered sugar, 1 tsp vanilla, and a pinch of salt. Beat on low until combined, then increase speed and whip until light and spreadable, about 2 minutes.

If the frosting feels too soft, chill it for 15 minutes before assembling.

Step 6: Assemble and Frost the Cake

Set one cooled layer on a serving plate, flat side up. Mound the chilled strawberry filling in the center and spread it almost to the edge, leaving a small border. Place the second layer on top, flat side down, and frost the top and sides with the cream cheese frosting.

Slice and serve at room temperature. The cake keeps a tender, moist crumb even after a few days in the fridge.

Tips for the Best Vanilla Cake

• Bring all the cold ingredients to room temperature before you start. Even a quick 30 minute rest on the counter makes a smoother batter.
• Let the strawberry filling cool all the way. Warm filling will slide around and melt the frosting as you spread it.
• Weigh the batter between the pans if you want perfectly even layers. My two pans hold roughly 550g each.

Bake times by pan:

Storing Leftovers

• Refrigerate: cover the cake loosely and refrigerate for up to 4 days. The filling keeps it moist, but the flavor is best when you let a slice sit out for 20 minutes before eating.
• Freeze unfrosted layers: wrap cooled layers in plastic and freeze for up to 2 months. Thaw in the fridge overnight, then assemble and frost.

Frequently Asked Questions

Can I use frozen strawberries for the filling?

Yes, use the same weight. No need to thaw, just cook them a few minutes longer to release their water.

Why did my cake layers sink in the middle?

Too much mixing after adding the flour, or the centers were still raw when you pulled them from the oven. Check with a toothpick in the middle before taking them out.

Can I make the cake layers ahead?

Definitely. Bake and cool the layers, wrap them tightly, and refrigerate for up to 2 days. Frost and fill the day you plan to serve it.

Can I swap the cream cheese frosting for something else?

Yes, a classic vanilla buttercream or lightly sweetened whipped cream both work. Keep in mind whipped cream is softer and the cake should be served right away.

Vanilla Cake with Strawberry Filling Recipe

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 430

Ingredients Method Notes

Ingredients

  

• 2 cups (250g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (170g) unsalted butter, softened
• 1 1/4 cups (250g) granulated sugar
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup (240g) sour cream, room temperature
• 1 lb (450g) fresh strawberries, hulled and quartered
• 1/3 cup (67g) granulated sugar
• 1 tbsp lemon juice
• 8 oz (226g) cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1 tsp vanilla extract
• pinch of salt

Method

 

1. Cook strawberries with 1/3 cup sugar and lemon juice until thickened, about 10 to 12 minutes. Cool completely.
2. Preheat oven to 350°F (175°C). Cream 3/4 cup butter and 1 1/4 cups sugar until fluffy, about 3 minutes.
3. Mix in eggs one at a time and vanilla. Alternate adding flour mixture and sour cream, beginning and ending with flour, mixing just until combined.
4. Divide batter between prepared 8-inch pans and bake 25 to 30 minutes. Cool in pans 10 minutes, then turn out to cool fully.
5. Beat cream cheese and 1/2 cup butter until smooth. Add powdered sugar, vanilla, and salt, whipping until light, about 2 minutes.
6. Place one layer flat side up, spread with cooled fruit filling, top with second layer, and frost with cream cheese frosting.

Notes

Cool the cake layers completely and let the filling reach room temperature before assembling. Chilling the assembled cake for 30 minutes helps the slices keep their shape when you cut them.