Vanilla Strawberry Cream Cake: 1 Urgent Trap Warning

Name: Easy Vanilla Strawberry Cream Cake
Prep time: 55 min
Cook time: 23 min
Total time: 80 min
Ingredients: 2 ½ cups cake flour, (sifted); 2 ¼ teaspoons baking powder; 1 teaspoon fine sea salt; ½ cup unsalted butter, (room temperature); 1 ⅔ cups granulated sugar; 3 large eggs, (room temperature); ¼ cup vegetable oil; 1 Tablespoon vanilla extract; 2 teaspoons vanilla bean paste; 1 cup whole milk, (room temperature); 2 pounds fresh strawberries, (washed and dried, divided); 2 Tablespoons granulated sugar; 10 ounces full-fat cream cheese, (cold); 1 ¼ cup confectioners' sugar; 1 ¼ teaspoon vanilla extract; ⅛ teaspoon fine sea salt; 2 ½ cups heavy whipping cream, (cold)

Easy Vanilla Strawberry Cream Cake

Indulge in our Vanilla Strawberry Cream Cake! Moist vanilla cake, fresh juicy strawberries, and light whipped cream frosting. A layered berry delight.

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Prep Time 55

Cook Time 23

Total Time 1 20

Servings: 1

Course: Dessert

Cuisine: American

Calories: 619

Ingredients Method Nutrition Notes

Ingredients

Cake Batter:

2 ½ cups cake flour, sifted
2 ¼ teaspoons baking powder
1 teaspoon fine sea salt
½ cup unsalted butter, room temperature
1 ⅔ cups granulated sugar
3 large eggs, room temperature
¼ cup vegetable oil
1 Tablespoon vanilla extract
2 teaspoons vanilla bean paste
1 cup whole milk, room temperature

Strawberry Filling and Topping:

2 pounds fresh strawberries, washed and dried, divided
2 Tablespoons granulated sugar

Whipped Cream Frosting:

10 ounces full-fat cream cheese, cold
1 ¼ cup confectioners' sugar
1 ¼ teaspoon vanilla extract
⅛ teaspoon fine sea salt
2 ½ cups heavy whipping cream, cold

Method

Preheat the oven to 350°F. Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.

Make the cake batter.

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Cream the butter and sugar in the bowl of a stand mixer (or in a large bowl with an electric hand mixer) for 3 minutes until blended and smooth.
Add eggs and mix on low speed until blended. Then turn the mixer to high speed and beat for one minute.
Add oil and both vanillas, then beat until well blended.
With the mixer running on low speed, add one-third of the flour mixture to the wet ingredients, stirring until blended. Add half of the milk, continuing to stir until combined. Add another third of the flour mixture, followed by the remaining milk, and then the final third of the flour mixture, blending slowly between each addition. Gently fold in any final bits of flour, being careful not to overmix the batter.

Bake the cake.

Divide the batter evenly among the three pans.
Bake the cakes for 21-23 minutes, or until the top springs back when gently poked and a cake tester inserted into the center comes out clean or with just a few moist crumbs.
Run a cake tester or knife around the edge of the cake to prevent sticking once cooled. Let the cake cool completely in the pan before assembling.

Make the strawberry filling.

Once the cake is cool, prepare the strawberry filling. Wash and dry the strawberries. Slice one pound of the berries into flat strips and place them in a bowl. Set the other pound of strawberries aside for topping the cake.
Add sugar and stir to coat the berries. Set the bowl aside to allow the berries to macerate while you make the frosting.

Make the frosting.

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric hand mixer), beat the cold cream cheese on medium-high speed until smooth.
Add confectioners' sugar, vanilla, and salt, and beat on low speed until mixed. Then turn the speed up to medium-high until smooth.
With the mixer running on medium-high speed, slowly stream the heavy cream into the bowl and blend until thoroughly mixed. Check the frosting's consistency after adding about 2 cups of cream and adjust as needed.

Assemble the cake.

Place one cake layer onto a cake plate. Spread a layer of frosting over the top of the cake.
Fit a piping bag with a piping tip and pipe a ridge of frosting around the edge of the cake layer.
Spoon half of the macerated strawberries on top of the frosting inside the ridge. Avoid adding the juice from the bottom of the bowl.
Top the frosting and strawberries with a second cake layer. Top this layer as you did the first: spread a layer of frosting, pipe a ridge of frosting, and then spoon the remaining strawberries onto the frosting.
Top with the third cake layer. Spread frosting on top of the final cake layer and around the sides of the cake.
Pipe a decorative edge of frosting around the top edge of the cake.
Arrange the un-macerated strawberries on top of the cake. Slice some if desired.

Nutrition

Calories: 619kcalCarbohydrates: 72gProtein: 11gFat: 33gSaturated Fat: 18gCholesterol: 123mgSodium: 503mgFiber: 2gSugar: 50g

Notes

Storage: This cake is best enjoyed the same day that it is assembled, though it can be stored in the fridge for up to 3 days. It requires refrigeration because of both the fresh strawberries and the whipped cream frosting. Store the cake in a covered container in the fridge for up to 3 days. If the cake has already been sliced, place a layer of plastic over the exposed portion of the cake to keep air out.

This cake can sit out at a cool room temperature for up to 2 hours, but because of the dairy in the frosting it should not be left to sit out at room temperature for more than two hours.

Freezing: The cake layers can be baked ahead, individually wrapped in a layer of plastic wrap followed by a layer of aluminum foil, and frozen for up to two months. Defrost the cake layers at room temperature before assembling the cake.

9 inch 2-layer cake: If baking the cake in 9 inch round pans, divide the batter between two pans. The cakes may need and extra minute or two of baking time. You will not need quite as much strawberry filling or frosting, and can reduce each by about a third.

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Why You’ll Love This Vanilla Strawberry Cream Cake

Honestly, you know that feeling, right? You scroll through Instagram, see a gorgeous, towering slice of cake, and think, “There’s no way I could ever make that.” I’ve been there, trust me. So many times, I’ve started a recipe for an elegant dessert, only to end up with something that looks like it lost a fight with a whisk. It’s discouraging, I mean. But what if I told you that a truly stunning, bakery-quality Vanilla Strawberry Cream Cake is totally within your reach?

This isn’t one of those fussy, overly complicated recipes designed to make you feel inadequate. This recipe? It’s your secret weapon for creating a moist, tender cake with layers of light, fresh cream and bright, sweet strawberries. It’s perfect for welcoming spring, especially with those beautiful California strawberries hitting the Santa Monica Farmers Market right now. Your friends and family won’t believe you baked it yourself. Seriously, they won’t.

Key Ingredients for Your Cake

Alright, let’s talk ingredients. The thing is, a great cake starts with great components, and knowing a little about what you’re buying can make all the difference. For this Vanilla Strawberry Cream Cake, we’re aiming for light and fluffy, so cake flour is my go-to. It just gives you that delicate crumb you crave. If you don’t have it, you can make your own in a pinch by sifting all-purpose flour with a bit of corn starch. You’ll thank me later.

For richness and moisture, we’re using both unsalted butter and vegetable oil. The butter gives you that incredible flavor, while the oil keeps the cake moist for days. And don’t forget the vanilla! I like a combo of vanilla extract and vanilla bean paste for that deep, aromatic vanilla flavor. When you’re at Ralphs or Whole Foods, pick out the freshest, brightest strawberries you can find; they’re the star here, after all.

Understanding the Magic: Recipe Science for a Light Vanilla Strawberry Cream Cake

Baking isn’t just throwing things in a bowl, you know? There’s a method to the madness, a little science that makes all the difference between a dense brick and a soft berry cream sponge. One of my biggest baker’s secrets? Room temperature ingredients. Eggs, whole milk, unsalted butter, and especially the full-fat cream cheese for our frosting, they all need to be at room temp. This allows them to emulsify properly, creating a smooth, homogenous batter and a perfectly stable whipped cream frosting. Cold ingredients just won’t combine the same way, and you’ll end up with a curdled mess, honestly.

Another trick for that super fluffy and tight crumb? Sift your cake flour and baking powder together. It aerates everything and ensures even distribution. And please, please, don’t overmix the batter. Once the dry ingredients are just combined, stop. Overmixing develops the gluten too much, and you’ll get a tough cake instead of that light cream cake layers texture we’re after. I mean, who wants a tough cake?

For the heavy whipping cream, though, the opposite is true. It needs to be super cold to whip up properly. Keep it in the fridge until the very last second, and you’ll get that beautifully stable, fluffy cream.

Step-by-Step Recipe Guide for Your Vanilla Strawberry Cream Cake

Alright, let’s get into actually making this gorgeous dessert. The recipe card below has all the exact measurements and timings, but I want to walk you through some of the key moments. First up, the cake layers. You’ll want to cream your butter and granulated sugar until it’s light and fluffy, like pale yellow clouds. This incorporates air, which is essential for a light sponge cake. Then, you’ll add your eggs one at a time, followed by the vegetable oil and vanilla. It’s all about building that foundation.

Once your batter is just right, divide it evenly between your prepared cake pans. Don’t overbake, you know? That’s the quickest way to a dry cake. Bake until a skewer inserted into the center comes out clean. The cake should spring back gently when you lightly touch it. That’s how you know it’s perfectly tender.

While your cake cools, you’ll prepare the fresh strawberry filling and the whipped cream frosting. The strawberries, with a little granulated sugar, will create this vibrant, sweet berry dessert cake layer that’s just amazing. For the frosting, beat the cold heavy cream, full-fat cream cheese, confectioners’ sugar, vanilla extract, and a pinch of fine sea salt until it’s light and fluffy. It’s going to be so good, I think you’ll want to eat it with a spoon.

Expert Tips for a Perfect Cake

I’ve learned a few things over the years, and I want to share them so your Vanilla Strawberry Cream Cake turns out absolutely perfect. First, when you’re baking, use room temperature ingredients for the cake batter. This is a game-changer for emulsion and texture. Eggs, whole milk, butter, cream cheese, they all need to be out on the counter for at least 30 minutes, probably an hour, before you start. But remember, heavy cream for the frosting needs to be cold, cold, cold!

If you’re making this for a crowd, you can totally double the recipe for the cake and frosting. Bake it in a jelly roll or cookie sheet for a sheet cake that serves more. Or, if you prefer a thinner cake, a 9×13 inch pan works great, just reduce the baking time to around 22-26 minutes. And here’s the real secret: don’t top the cake with the frosting and fresh strawberries until you’re ready to serve. This keeps everything looking its best and prevents any potential “bleeding” from the berries. It’s a sweet treat that deserves to be presented beautifully.

Vanilla Strawberry Cake Variations

The beauty of a classic like this Vanilla Strawberry Cream Cake is how easily you can adapt it to your preferences. While fresh strawberries are amazing, especially in spring, you could use other fresh berries too. Blueberries would be a great addition to the strawberries, adding another layer of flavor and color. When peaches are in season, they’d make a wonderful substitution for a summery twist. I mean, imagine that!

For the cake flour, if you don’t have it, all-purpose flour works, but the cake won’t be quite as fluffy, maybe a bit denser. Instead of sour cream, full-fat Greek yogurt can replace it for a similar tang and richness. If you’re looking to try a gluten-free version, a 1:1 baking flour might work, though I haven’t tested it myself, so I can’t guarantee the exact same results. For the strawberry filling, strawberry preserves are a fine swap for jam if that’s what you have on hand. It’s all about making it work for you!

Troubleshooting Common Baking Issues

Common Mistakes & Fixes for Your Vanilla Strawberry Cream Cake

Mistake: My cake didn’t rise, it’s flat as a pancake.
Solution: This often happens if your baking powder is old, or you overmixed the batter. Make sure your baking powder is fresh, and mix only until the dry ingredients are just incorporated. Overmixing develops gluten, which makes the cake dense and prevents it from rising. I learned this the hard way once, and honestly, it was a sad cake.

Mistake: The cake is dry.
Solution: You probably overbaked it. Every oven is a little different, so use the toothpick test. When a skewer inserted into the center comes out clean, and the cake springs back slightly, it’s done. Pull it out immediately, I mean it!

Mistake: My whipped cream frosting is runny and won’t hold its shape.
Solution: This is almost always because your heavy cream wasn’t cold enough. Keep it in the fridge until you’re ready to whip. Also, make sure your mixing bowl and whisk are cold too, if you can. A little time in the freezer for the bowl can help.

Mistake: My cake layers are too thin for layering.
Solution: This might be due to incorrect pan size or not enough batter for your pan. Ensure you’re using the specified pan size, or consider increasing the recipe by 25% if using a larger pan like a 9-inch springform to get thicker layers. Also, don’t open the oven door too early, that can cause cakes to sink.

Frequently Asked Questions

Storage & Make-Ahead Tips for Your Vanilla Strawberry Cream Cake

Once you’ve put all that love into your Vanilla Strawberry Cream Cake, you’ll want to make sure it stays fresh and delicious. The best part? You can totally do some prep work ahead of time. Bake your cake layers, let them cool completely, then wrap them tightly in plastic wrap. They’ll keep at room temperature overnight, or in the fridge for up to 3 days. For longer storage, you can freeze wrapped layers for up to 3 months. Just thaw them in the fridge or on the counter before you’re ready to decorate.

The fresh strawberry filling can also be made a day in advance and stored in an airtight container in the fridge. However, the whipped cream frosting, because it’s so light and airy, is best made and assembled on the day you plan to serve. Once the cake is fully assembled with the frosting and fresh strawberries, it needs to be stored in the fridge. It’s best eaten within 2-3 days, as the whipped cream will start to lose its ‘whip’ and the berries might get a little too juicy. I mean, don’t freeze the assembled cake; the texture just won’t be the same.

More Delicious Strawberry Desserts

If you’re anything like me, once you get a taste for fresh strawberry desserts, you just can’t get enough! This Vanilla Strawberry Cream Cake is just the beginning. There are so many amazing ways to enjoy those beautiful spring strawberries. You could try a classic strawberry shortcake, a simple strawberry tart, or even just fresh strawberries with a dollop of that amazing whipped cream. The possibilities are endless, honestly.

When you present this stunning Vanilla Strawberry Cream Cake, your guests will be amazed. You’ll feel so proud, and rightly so! It’s an elegant dessert that proves homemade truly is best, and it’s simpler than it looks, promise. So, grab some fresh California strawberries on your next Trader Joe’s run, and get ready to bake something truly special. Share your beautiful creation with us! I’d love to see it.

For more inspiration, check out my Pinterest boards.

Source: Nutritional Information

Why does it say in the filling description: “The filling is made of cream cheese, vanilla, powdered sugar, and whipping cream.” But how to make the filling there has butter listed. Is butter to be used or not?

Ah, good catch! For this specific Vanilla Strawberry Cream Cake, the filling is a whipped cream cheese frosting. It uses cream cheese, confectioners’ sugar, vanilla extract, a touch of salt, and heavy whipping cream. Butter is not included in this particular frosting. Stick to the ingredients listed in the recipe card for the cream filling.

Can you make this cake a day in advance? And if so, could you do the frosting/filling also in advance?

You absolutely can bake the cake layers a day or two in advance. Let them cool completely, then wrap them tightly in plastic wrap and store at room temperature. For the whipped cream frosting, it’s best to make it the day you plan to assemble and serve. Whipped cream tends to lose some of its fluffiness and stability after about 24-48 hours.

Can this be made the day before serving?

Yes, you can certainly bake the cake layers the day before. Just make sure they’re completely cool before wrapping them up. I mean, you can even prepare the strawberry filling ahead of time and keep it in the fridge. But for the freshest taste and best presentation of your Vanilla Strawberry Cream Cake, assemble it with the whipped cream frosting on the day of serving.

Can I make this ahead?

Definitely! You can bake the cake layers up to 2-3 days in advance. Once cooled, wrap them tightly and store them at room temperature or even freeze them for longer. The strawberry filling can also be made a day ahead. However, the light cream cake layers and the whipped cream frosting are best assembled close to serving time for optimal freshness and texture.

Can this cake be made ahead of time?

Yes, the cake layers can be baked ahead of time. Once cooled, wrap them well in plastic wrap. They’ll stay fresh at room temperature overnight or in the fridge for a couple of days. You can also freeze them for up to 3 months. The strawberry filling can be prepped, but the whipped cream frosting for your Vanilla Strawberry Cream Cake should ideally be made just before assembly.

Can I use frozen strawberries?

You can absolutely use frozen strawberries for the filling! Just be sure to thaw them completely first. Once thawed, blot them really well with paper towels to remove any excess moisture. This step is crucial to prevent the filling from becoming too watery and potentially making your Vanilla Strawberry Cream Cake soggy. They’ll still be so good, honestly.

Can I use greek yogurt to replace sour cream?

Yes, full-fat Greek yogurt is a good substitute for sour cream in this recipe. It will provide a similar tang, richness, and moisture to the cake layers, contributing to that soft berry cream sponge. Just make sure it’s plain, full-fat yogurt to maintain the texture and flavor balance. It’s a great option, I mean.

Can I make this gluten free with 1:1 baking flour?

While I haven’t personally tested this specific Vanilla Strawberry Cream Cake recipe with a 1:1 gluten-free baking flour, many readers have had success with such substitutions in similar recipes. Results can vary, though, so the texture might be slightly different. If you try it, I’d love to hear how it turns out!

I just made the cake in an 8″ round cake pan to freeze for Easter. I made the cake exactly as written and even opened a new baking powder. The baked cake isn’t even an inch high, is that the way it should be?

This recipe is designed for two 8-inch round pans, yielding thinner, elegant layers, so a single layer might naturally be less than an inch. If both layers combined are very short, double-check your pan size and ensure you’re not overmixing, which can prevent rise. Also, verify your oven temperature with a thermometer; sometimes ovens run cool, impacting bake time and rise.

If I want to bake this in a 7 inch cake pan, how do I adjust temperature and bake times accordingly?

For 7-inch cake pans, you’ll likely need to increase the baking time slightly, as the batter will be deeper. Keep the oven temperature at 350°F (175°C). Start checking for doneness around 28-32 minutes, or until a skewer comes out clean. You might also consider making 3 thinner layers instead of 2 for a more elegant presentation of your Vanilla Strawberry Cream Cake.

If I didn’t use strawberry jam with the strawberries, what else could I use or just skip it?

The recipe calls for fresh strawberries with a bit of granulated sugar, not jam. So you can absolutely just skip any jam! If you wanted to add a little extra something, a dash of vanilla extract with the strawberries would be lovely. Or, I mean, a tiny bit of lemon zest could brighten things up, but honestly, the fresh berries are perfect on their own.

Can I make this recipe in a loaf tin?

While you technically could bake the cake batter in a loaf tin, it might not give you the classic layered strawberry vanilla dessert experience. The bake time and temperature would need significant adjustment, probably around 45-55 minutes, and you’d have to make sure it cooks through evenly. It’ll be more like a sweet bread, so maybe not ideal for this specific cake.

Would it ruin the flavor profile to use buttermilk rather than whole milk?

Not at all! Using buttermilk instead of whole milk would actually add a lovely, subtle tang to your cake, complementing the fresh strawberries beautifully. It can also contribute to a wonderfully tender crumb. Just ensure it’s full-fat buttermilk for the best results. I think it would be a delicious variation for your Vanilla Strawberry Cream Cake.

I’m considering splitting the same cake batter into two small pans to make a tiny layer cake. Would you have any recommendations on how to adjust the bake time if I do so?

If you’re splitting the batter into smaller pans, your bake time will definitely decrease. Keep the oven at 350°F (175°C) and start checking around 18-22 minutes, or when a skewer inserted comes out clean. Smaller pans will cook faster, so keep a close eye on them to prevent overbaking. It’s a great idea for a personal-sized fresh strawberry cake slice!

Would a 9″ springform pan work here? Would I need to increase the recipe by 25% so it’s not too thin?

A 9-inch springform pan would work, but yes, you’d probably want to increase the recipe by about 25% to get nice, substantial layers for your Vanilla Strawberry Cream Cake. Otherwise, your cake layers might be a bit too thin for layering and could be delicate to handle. Make sure to grease and flour the sides well, too.

Would I need any stabilizer for the whipped cream if I want to use it to cover the cake rather than as just a topping?

This recipe’s whipped cream frosting already includes cream cheese, which acts as a fantastic stabilizer. You shouldn’t need any additional stabilizers for covering the whole cake. The cream cheese helps it hold its shape beautifully, even for a full layer cake. Just make sure your heavy cream and cream cheese are very cold when you start whipping!

Hi Sally! Can I make 3 layers of this cake and stack them on top of each other?

Absolutely! This recipe is wonderful for a 3-layer cake. To do this, I’d recommend either making 1.5 times the cake batter recipe and dividing it among three 8-inch pans, or simply baking three separate batches of the original recipe. This ensures each layer gets enough batter for a good rise and even baking. You’ll probably want to double the frosting recipe, too.

I want to make this as a 3 layer cake and I am curious about the recommendation to make it in separate batches? Why can’t I triple the recipe and make all three at once?

Making large batches of cake batter at once can sometimes affect the emulsification and aeration, especially in home mixers. The ingredients might not combine as thoroughly, leading to a denser cake. By making separate batches, you ensure consistent quality for each layer. It’s about maintaining that light cream cake layers texture. I mean, it’s just safer for a perfect outcome.

Can I substitute the oil for coconut cooking oil?

Yes, you can substitute vegetable oil with coconut cooking oil. Just be aware that coconut oil can impart a slight coconut flavor, especially if it’s not refined. If you’re looking for a neutral flavor, make sure to use refined coconut oil. It will still contribute to the moistness of the cake, which is what we’re after for this soft berry cream sponge.

Can I use strawberry preserves instead of strawberry jam?

Since this recipe uses fresh strawberries with a little sugar for the filling, neither jam nor preserves are called for in the original. However, if you were looking for a different kind of strawberry filling, yes, strawberry preserves would work as a substitution for jam. Preserves typically have larger fruit pieces, which could add a lovely texture to your Vanilla Strawberry Cream Cake.

This cake did not rise at all! Flat as a pancake. Wondering why.

A flat cake usually points to a few culprits. Old baking powder is a common one, so always check its freshness. Overmixing the batter is another big no-no, as it overdevelops gluten and makes the cake dense. Also, ensure your oven temperature is accurate; a too-low temperature can hinder proper rise. Don’t open the oven door too early, either!

Can the cake party of the one-layer strawberry shortcake (with fresh berries on top) be doubled and baked as a sheet cake?

Yes, you can absolutely double the cake batter and bake it as a sheet cake! It’s a fantastic idea for serving a larger crowd, maybe for a spring potluck or a backyard BBQ. Just adjust your baking time accordingly; a sheet cake will likely take a bit longer to bake through, probably around 30-40 minutes, depending on its thickness. Keep an eye on it and do the toothpick test.