Description
This soft and buttery vanilla layer cake features a thick homemade strawberry filling and a rich cream cheese frosting that tastes light, creamy, and perfectly balanced. Every layer stays moist for days, making this cake ideal for birthdays, celebrations, or whenever you want an impressive homemade dessert.
Ingredients
Strawberry Filling
- Frozen strawberries, thawed and chopped
- Granulated sugar
- Lemon juice
- Water
- Cornstarch
- Optional red food coloring
Vanilla Cake
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Vegetable or canola oil
- Sour cream
- Milk
- Vanilla extract or vanilla bean paste
- Unsalted butter, softened
- Granulated sugar
- Eggs
Cream Cheese Frosting
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Pinch of salt
- Milk or cream if needed
Instructions
- Make the Strawberry Filling
- Prepare the filling ahead of time so it has enough time to cool completely before assembling the cake.
- Place the strawberries, sugar, and lemon juice into a large saucepan over medium heat. Stir frequently as the berries soften and release their juices.
- Allow the mixture to simmer gently for several minutes until the fruit starts breaking apart and the liquid slightly reduces. Use a potato masher or wooden spoon to mash the strawberries into smaller pieces while cooking.
- In a separate small bowl or measuring cup, whisk the cornstarch and water together until completely smooth with no lumps remaining.
- Slowly pour the cornstarch mixture into the strawberries while stirring constantly. Continue cooking for another minute or two until the filling thickens noticeably.
- If you want a brighter red filling, stir in a small amount of food coloring at this stage.
- Remove the pan from the heat and let the filling cool to room temperature. Cover tightly and refrigerate until cold.
- Prepare the Cake Pans and Oven
- Preheat the oven to 325°F.
- Grease two 8-inch round cake pans thoroughly, then dust lightly with flour to prevent sticking.
- Set all refrigerated ingredients out ahead of time so they can warm closer to room temperature. This helps the batter blend evenly and creates a softer cake texture.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
- Set aside.
- Mix the Wet Ingredients
- In another bowl, combine the sour cream, milk, vegetable oil, and vanilla extract.
- Whisk until smooth and fully blended.
- Cream the Butter and Sugar
- Place the softened butter and sugar into a large mixing bowl.
- Using an electric mixer, beat on medium-high speed for several minutes until the mixture becomes pale, fluffy, and airy.
- This step creates the rich texture that makes the cake so soft and tender.
- Add the Eggs
- Add the eggs one at a time, mixing gently after each addition.
- Mix only until each egg disappears into the batter. Overmixing at this stage can create a dense or rubbery cake texture.
- Scrape down the sides and bottom of the bowl to ensure everything blends evenly.
- Combine the Batter
- Add the flour mixture and sour cream mixture gradually, alternating between the two.
- Start with part of the flour mixture, then add some of the liquid ingredients. Continue alternating until everything is added, finishing with the dry ingredients.
- Mix only until combined after each addition.
- The finished batter should look thick, smooth, and fluffy.
- Bake the Cake Layers
- Divide the batter evenly between the prepared cake pans.
- Smooth the tops gently with a spatula.
- Bake on the center rack for about 45 to 50 minutes.
- The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- The edges may also begin pulling slightly away from the pans.
- Cool the Cakes
- Remove the pans from the oven and place them onto cooling racks.
- Allow the cakes to cool in the pans for about 15 minutes before turning them out.
- Carefully remove the cake layers from the pans and place directly onto wire racks to cool completely before frosting.
- Make the Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese and butter together until completely smooth and creamy.
- Gradually add the powdered sugar while mixing on low speed.
- Once combined, add the vanilla extract and salt.
- If the frosting feels too thick, mix in a small splash of milk or cream until it reaches a spreadable consistency.
- Increase the mixer speed and whip the frosting for several minutes until light and fluffy.
- Assemble the Cake
- Make sure both the cake layers and strawberry filling are fully cooled before assembling.
- If needed, level the tops of the cake layers with a serrated knife.
- Place one cake layer onto a serving plate or cake stand.
- Spread a thin layer of frosting over the top surface.
- Pipe or spread a border of frosting around the edge to create a barrier for the filling.
- Spoon most of the strawberry filling into the center and spread gently, leaving space around the edges.
- Place the second cake layer on top.
- Cover the top and sides of the cake with the remaining cream cheese frosting.
- Decorate with extra strawberry filling if desired.
Notes
- Store the cake covered in the refrigerator for up to 5 days.
- Allow slices to sit at room temperature for 20–30 minutes before serving for the best texture.
- Unfrosted cake layers freeze well when wrapped tightly.
- Extra strawberry filling makes an excellent topping for toast, pancakes, or cheesecake.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts
Nutrition
- Calories: 808 kcal
- Sugar: 94 g
- Sodium: 176 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 119 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 135 mg