Fluffy White Cake with Strawberry Filling

This white cake with strawberry filling is a beautiful dessert that feels extra special without extra effort. The layers are tender and buttery, and the bright strawberry filling cuts through the sweetness perfectly.

It is the kind of cake you can make for a birthday, a spring dinner, or just because you want a slice of something lovely on a Tuesday. No fancy techniques, just a reliable recipe that turns out every time.

Why This White Cake Is a Keeper

The cake itself is light but not dry, with a tight crumb that soaks up the strawberry filling without getting soggy. The butter and egg whites give it a clean, milky flavor that lets the berries shine.

The filling is just strawberries cooked down with a little sugar and cornstarch, so it tastes like real fruit, not jam. You can make it with fresh or frozen berries, which means I can bake this even in the middle of winter.

Ingredients

For the cake:

• 1 cup unsalted butter, softened: bring to room temperature so it creams smoothly
• 1 3/4 cups granulated sugar: fine, for a tender crumb
• 5 large egg whites, room temperature: adding one at a time gives structure
• 3 cups cake flour: lower protein keeps the cake light, not dense
• 1 tbsp baking powder: the only leavening, measure carefully
• 1/2 tsp salt
• 1 1/4 cups whole milk, room temperature: using cold milk can seize the batter
• 2 tsp vanilla extract

For the strawberry filling:

• 2 cups fresh or frozen strawberries, hulled and roughly chopped: if frozen, no need to thaw them first
• 1/3 cup granulated sugar
• 1 tbsp cornstarch: thickens the filling
• 1 tbsp lemon juice: brightens the flavor

For the vanilla buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 2 to 3 tbsp heavy cream or milk: as needed for consistency

Variations and Substitutions

• No cake flour: use 3 cups all purpose flour, but remove 6 tbsp of it and replace with 6 tbsp cornstarch, then sift well.
• Different berries: raspberries, blackberries, or a mix work just as well. Keep the total amount the same.
• Cream cheese frosting: swap the buttercream for a simple cream cheese frosting if you want a little tang.
• Dairy free: use a good plant-based butter and unsweetened oat milk. The cake will still be moist.
• Lemon twist: add 1 tsp lemon zest to the batter and use lemon juice in the filling.

If you like bright fruit desserts, our Lemon Blueberry Layer Cake is another one you might want on the table.

How to Make Fluffy White Cake with Strawberry Filling

Step 1: Cream the Butter and Sugar

Preheat the oven to 350°F (175°C). Grease two 8 inch round cake pans and line the bottoms with parchment. In a large bowl, beat 1 cup softened butter and 1 3/4 cups sugar with an electric mixer on medium-high for 3 to 4 minutes, until the mixture is noticeably pale and fluffy. Scrape down the bowl, then beat in the 5 egg whites one at a time, mixing well after each addition. Stir in the 2 tsp vanilla.

The butter and sugar need to really lighten in color; that is the air that will lift the cake. If your butter was on the cold side it can take a minute longer, and the batter may not come together as evenly, so patience here pays off.

Step 2: Mix the Batter

In a separate bowl, whisk together 3 cups cake flour, 1 tbsp baking powder, and 1/2 tsp salt. With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with 1 1/4 cups milk, beginning and ending with flour. Mix just until no streaks of flour remain; overmixing will make the cake tough.

The batter will be thick but silky. A few tiny specks of butter are fine, they will melt as the cake bakes.

Step 3: Bake the Layers

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.

The tops should be lightly golden and spring back when pressed gently. If they are still pale and jiggly in the center, give them another 2 to 3 minutes and test again.

Step 4: Simmer the Strawberry Filling

While the cakes cool, place 2 cups strawberries, 1/3 cup sugar, 1 tbsp cornstarch, and 1 tbsp lemon juice in a saucepan over medium heat. Bring to a simmer, stirring often, and cook for about 10 minutes. The berries will break down and the mixture will thicken until it coats the back of a spoon. Remove from the heat and let cool completely, then chill for at least 30 minutes so it firms up.

The filling will look a little loose while it is hot, but it thickens as it cools. If you spread it onto the cake warm it will seep into the layers, so the chilling step matters.

Step 5: Frost and Serve the Cake

For the buttercream, beat 1 cup softened butter until creamy and smooth, then gradually add 4 cups powdered sugar and 2 tsp vanilla. With the mixer on low, drizzle in the heavy cream a tablespoon at a time until the frosting is spreadable but holds its shape. Place one cooled cake layer on a serving plate, spread a thin layer of frosting on top to seal it, then spoon on the chilled strawberry filling, leaving a 1/2 inch border so it does not spill over the sides. Top with the second layer, frost the top and sides with the rest of the buttercream, and slice.

A quick crumb coat and a 20 minute chill before the final layer of frosting will give you cleaner slices. Serve at room temperature for the softest texture and brightest berry taste.

Tips for a Perfect White Cake

• Let all of your cold ingredients sit out for about 30 minutes before you start. Room temperature butter, eggs, and milk blend more evenly and give the cake a better rise.
• Do not skip the parchment paper. Even well greased pans can grab onto a delicate white cake, and the parchment guarantees the layers release cleanly.
• Cool the cake layers completely before assembling, even if you are in a hurry. A warm cake will melt the frosting and make the filling runny.
• For extra stability, pipe a ring of buttercream around the top edge of the filled cake layer before adding the second layer. That little dam keeps the strawberry filling tucked inside.
• Leftover strawberry filling is great on pancakes or stirred into yogurt.

Bake times by pan size:

Keeping Your Cake Fresh

Refrigerate leftover cake in an airtight container for up to 4 days. Because of the buttercream, it firms up in the fridge, so let slices sit at room temperature for 30 minutes before serving so the texture softens again.

Freeze unfrosted cake layers for up to 3 months. Wrap each layer tightly in plastic wrap and foil. When you are ready to assemble, thaw them in the fridge overnight and frost the next day.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. Bake the layers and make the filling the day before. Store the cooled cake layers wrapped at room temperature and keep the filling chilled. Assemble and frost the day you plan to serve it.

Why did my strawberry filling turn out watery?

If the berries were very juicy or you did not cook it long enough, it can stay loose. Let it simmer until it visibly coats the back of a spoon, and remember it thickens more as it cools.

Can I use a different frosting?

Absolutely. A simple whipped cream frosting or a tangy cream cheese frosting both pair well with the strawberry filling. The cake is not picky.

What if I do not have cake flour?

You can make a quick substitute: for every 1 cup of all purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift the mixture well before measuring for the recipe.

White Cake with Strawberry Filling Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 5 large egg whites, room temperature
• 3 cups cake flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups whole milk, room temperature
• 2 tsp vanilla extract
• 2 cups fresh or frozen strawberries, hulled and roughly chopped
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 2 to 3 tbsp heavy cream or milk

Method

 

1. Preheat oven to 350°F (175°C). Grease two 8 inch round pans and line with parchment. Cream 1 cup butter and 1 3/4 cups sugar until pale, 3 to 4 minutes. Add 5 egg whites one at a time, then 2 tsp vanilla.
2. Whisk 3 cups cake flour, 1 tbsp baking powder, and 1/2 tsp salt. Mix into the butter in three parts, alternating with 1 1/4 cups milk, starting and ending with flour. Mix just until combined.
3. Divide batter between pans, smooth, and bake 25 to 28 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out to cool completely.
4. Simmer 2 cups strawberries, 1/3 cup sugar, 1 tbsp cornstarch, and 1 tbsp lemon juice for about 10 minutes until thickened. Cool completely and chill 30 minutes.
5. Beat 1 cup butter until creamy, then add 4 cups powdered sugar and 2 tsp vanilla. Thin with cream until spreadable. Place one layer on a plate, spread a thin frosting seal, add filling leaving a 1/2 inch border, top with second layer, frost the whole cake, and slice.

Notes

Give yourself extra time for the cake layers to cool and the filling to chill; both steps are hands-off but essential for a clean slice. If the filling seems too thick after chilling, give it a quick stir before spreading.