White Strawberry Cake (Moist, Fluffy, and Full of Berries)

This White Strawberry Cake pairs a feathery-soft white cake with a bright, chunky strawberry filling and a silky vanilla frosting. It’s the kind of dessert that feels special but doesn’t demand a whole weekend to pull off.

The cake layers stay tender for days because of the sour cream in the batter, and the filling is a quick stovetop jam you can make while the oven heats. No box mixes, no artificial flavor, just real berries and a buttery crumb that melts the second you bite in.

What Makes This Cake So Good

The cake itself is delicate but not fragile, with a close, plush crumb that soaks up the strawberry juices without getting soggy. That little punch of lemon in the filling keeps the sweetness from landing flat.

I love that the frosting can be as simple or as advanced as you want. A classic Swiss meringue buttercream gives it a cloud-like finish, but a billowy whipped cream works beautifully too, and the whole thing still looks stunning when you slice into those pink swirls.

Ingredients

• 2 3/4 cups (345g) all-purpose flour: spooned and leveled, no sifting needed
• 1 1/2 cups (300g) granulated sugar: keeps the cake sweet without making the crumb heavy
• 1 tbsp baking powder: check the expiration date so your layers rise high
• 1/2 tsp salt: just enough to balance the sweetness
• 3/4 cup (170g) unsalted butter, softened: let it sit out for 30 minutes before you start
• 4 large egg whites, at room temperature: save the yolks for another project
• 1 cup (240g) sour cream, at room temperature: full-fat gives the softest texture
• 2 tsp vanilla extract: use the real stuff if you have it
• 1 cup (240ml) whole milk, at room temperature: cold milk can curdle the batter
• 1 lb (450g) fresh strawberries, hulled and diced: pick firm, deep-red berries for the best flavor
• 1/3 cup (65g) granulated sugar: for the filling
• 2 tbsp cornstarch: thickens the filling without a floury taste
• 1 tbsp lemon juice: brightens the strawberries
• 4 large egg whites: for the Swiss meringue buttercream
• 1 cup (200g) granulated sugar: more for the frosting
• 1 1/2 cups (340g) unsalted butter, softened but still cool: cut into tablespoons
• 2 tsp vanilla extract: for the frosting

Variations / Substitutions

• Swap the berries: raspberries or chopped ripe peaches work just as well, and you don’t need to change the sugar.
• Make it gluten-free: use a 1:1 gluten-free flour blend that contains xanthan gum, and the cake will bake up with the same tender crumb.
• Dairy-free option: replace the butter, sour cream, and milk with full-fat oat milk, vegan butter, and unsweetened dairy-free yogurt; the frosting will be lighter, so handle gently.
• Swap the Swiss meringue for cream cheese frosting: beat 8 oz cream cheese with 1/2 cup butter and 3 cups powdered sugar for a tangier finish.

For another tender layer cake from scratch, try my Vanilla Bean Cake.

How to Make White Strawberry Cake

Step 1: Simmer the Strawberry Filling

Put the diced strawberries, the 1/3 cup sugar, cornstarch, and lemon juice into a medium saucepan over medium heat. Stir often and let it bubble gently for about 6 minutes, until the liquid turns thick and glossy and coats the back of a spoon. The berries will soften but should still hold their shape. Pour the filling into a shallow bowl and pop it in the fridge to cool while you work on the cake. Rushing this step and pouring warm jam over the layers is the easiest way to end up with a sliding, lopsided cake, so give yourself those 20 minutes.

Step 2: Whip the Egg Whites

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment. In a clean, dry bowl, whip the 4 egg whites with a handheld mixer on medium speed until they turn foamy, then increase the speed and beat until stiff, glossy peaks form, about 3 to 4 minutes. The meringue should stand straight up when you lift the beaters. Set it aside for a moment—this is what gives the cake its lift without the weight of egg yolks.

Step 3: Cream the Butter and Mix the Batter

In your largest bowl, beat the softened butter and the 1 1/2 cups sugar on medium until the mixture looks pale and fluffy, about 3 minutes. Scrape the sides down a few times so everything combines evenly. With the mixer on low, alternate adding the flour mixture (flour, baking powder, salt) and the milk in three additions, starting and ending with the flour. Stir just until the flour disappears—overmixing here can make the cake tough. Fold in the sour cream, vanilla, and a third of the whipped egg whites with a spatula to lighten the batter, then gently fold in the rest of the whites until no streaks remain. You’ll see the batter turn airy and white.

Step 4: Bake and Cool the Layers

Divide the batter evenly between your two prepared pans and smooth the tops. Bake on the middle rack for 25 to 30 minutes. The cakes are done when the tops spring back when you press them lightly and a toothpick inserted in the center comes out with only a few moist crumbs. Let the layers cool in the pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely. The crumb will be pale and soft, and the kitchen will smell like sweet butter and vanilla.

Step 5: Make the Frosting and Assemble the Cake

While the cake cools, make the Swiss meringue buttercream. Whisk the 4 egg whites and 1 cup sugar in a heatproof bowl set over a pot of simmering water, stirring constantly until the sugar dissolves and the mixture feels hot and smooth, about 4 minutes. Pour it into a stand mixer and whip on high until a thick, glossy meringue forms and the bowl feels cool to the touch, about 8 minutes. With the mixer still running, add the butter one tablespoon at a time, then the vanilla. The frosting might look curdled midway through—just keep beating and it will come together into a satiny cloud.

To assemble, place one completely cooled cake layer on a serving plate. Spread all of the chilled strawberry filling on top, leaving a half-inch border. Set the second layer on top, then cover the whole cake with the frosting, using an offset spatula to smooth the sides. Pile a few fresh strawberries in the center if you like, and serve right away or chill for 30 minutes to set the slices.

A Few Things to Keep in Mind

• Check your baking powder: If your layers didn’t puff up enough, stale baking powder is usually the culprit. A quick test is to stir a pinch into hot water—it should fizz vigorously.
• Don’t skip the parchment: Butter and flour alone can’t guarantee a clean release with such a soft cake. Parchment circles save a lot of frustration.
• Cool the layers completely: Even a little warmth from the cake will melt the frosting and turn the strawberry filling into a slippery mess. Aim for at least 1 hour of cooling time before you assemble.
• Frosting rescue: If your Swiss meringue buttercream looks soupy, pop the bowl in the fridge for 15 minutes and rewhip. More often than not, temperature is the fix.

Bake times by pan size:

Storing Leftover Cake

• Refrigerate: Cover the assembled cake loosely with plastic wrap or a cake dome and keep it in the fridge for up to 3 days. The cold firms up the frosting, so let slices sit at room temperature for 15 minutes for the best texture.
• Freeze unfrosted layers: Wrap each cooled layer tightly in plastic and freeze flat for up to 2 months. Thaw overnight in the fridge before filling and frosting.
• Freeze the whole cake: A fully frosted cake freezes well if you place it uncovered in the freezer until firm, then wrap it. Slice what you need and let the pieces thaw on the counter.

Frequently Asked Questions

Can I use frozen strawberries for the filling?

Yes. Use a full pound of frozen berries straight from the bag, no need to thaw. Cook them an extra minute or two because they release more liquid, and add the cornstarch slurry the same way.

Why did my cake layers sink in the middle?

The oven door was likely opened too early, or the batter was overmixed after adding the flour. Check for doneness only at the 25-minute mark, and fold the egg whites in gently so you don’t deflate the batter.

Can I make this cake ahead of time?

Absolutely. Bake the layers a day before, wrap them well, and keep them at room temperature. Cook the filling and make the frosting the next day, then assemble. The filling holds in the fridge for 2 days.

What frosting can I use if I don’t want to make Swiss meringue?

A simple vanilla buttercream (1 cup softened butter, 4 cups powdered sugar, 2 tsp vanilla, a splash of milk) spreads just as smoothly and tastes lovely. Whipped cream stabilized with a tablespoon of powdered sugar is another light option.

White Strawberry Cake Recipe

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

• 2 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 4 large egg whites, at room temperature
• 1 cup sour cream, at room temperature
• 2 tsp vanilla extract
• 1 cup whole milk, at room temperature
• 1 lb fresh strawberries, hulled and diced
• 1/3 cup granulated sugar (for filling)
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 4 large egg whites (for frosting)
• 1 cup granulated sugar (for frosting)
• 1 1/2 cups unsalted butter, softened, for frosting
• 2 tsp vanilla extract (for frosting)

Method

 

1. Simmer diced strawberries, 1/3 cup sugar, cornstarch, and lemon juice over medium heat for 6 minutes until thick and glossy. Chill completely.
2. Beat 4 egg whites to stiff peaks and set aside. Preheat oven to 350°F (175°C), grease two 8-inch pans, and line with parchment.
3. Cream butter and 1 1/2 cups sugar until fluffy. Alternate adding dry ingredients and milk, then fold in sour cream, vanilla, and the whipped egg whites.
4. Divide batter between pans and bake 25–30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a rack to cool fully.
5. Make Swiss meringue buttercream: heat 4 egg whites and 1 cup sugar over a double boiler until smooth, whip into meringue, then beat in butter and vanilla. Assemble cake with chilled strawberry filling and frosting, then chill 30 minutes to set.

Notes

Allow the cake layers to cool completely before assembling, at least 1 hour. If the weather is warm, chill the filled and frosted cake for 20 minutes before slicing to get clean cuts.