Strawberry Vanilla Cake Recipe

Active Time:

30 mins

Total Time:

2 hrs 5 mins

Servings:

'Tis the season for ripe and delicious ruby red strawberries—and this strawberry-vanilla cake.

Whether you buy a bunch at the farmers' market or hand-pick your own at a local U-pick farm, strawberries are some of spring's most beloved gems. They are a versatile fruit, which means they can shine in both savory and sweet recipes. And when it comes to springtime celebrations, from bridal showers to graduation celebrations, strawberries really show-off.

Case in point: this wow-worthy strawberry-vanilla cake that is both delicious and beautiful. Prepare the cake layers in advance, then wrap in plastic wrap and freeze or chill. You can frost up to a day in advance, too. But don't add any fresh strawberries to the topping until you're ready to serve so they don't water out or wilt.

Learn how to make this beautiful strawberry-vanilla cake, and you'll have your new favorite spring dessert.

Southern Living Strawberry Vanilla Cake sliced on a cake plate to serve — Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Ingredients for Strawberry-Vanilla Cake

Strawberry cake layers are flavored and colored with strawberry-flavored gelatin and chopped fresh strawberries for a punch of fresh berry flavor. Topped with a decadent vanilla buttercream, it's a layer cake just about everyone will love. To make strawberry-vanilla cake, you'll need:

For the cake:

Unsalted butter: For a cake with a tender, flavorful crumb. If you use salted, omit the extra table salt.
Granulated sugar: Sweetens the cake batter.
Large eggs: Binds the batter and gives the cake structure.
Fresh lemon juice: Adds a bright acidity to the batter.
Vanilla extract: For depth of flavor.
Bleached cake flour: For a light and tender crumb. If you substitute with all-purpose flour, the cake may be dense and chewy.
Strawberry-flavored gelatin: Enhances the strawberry flavor and color of the cake.
Baking soda: Gives the cake its rise.
Table salt: Enhances the overall flavor and balances the sweetness.
Whole buttermilk: Adds a tangy moisture to the cake and activates the baking soda for its rise.
Chopped fresh strawberries: For a pop of fresh strawberry flavor throughout.

For the buttercream:

Unsalted butter: A creamy base for the frosting. Here again, if you use salted, omit the extra salt for the frosting.
Unsifted powdered sugar: Sweetens and thickens the frosting.
Vanilla extract: Adds depth of flavor to the frosting.
Kosher salt: Enhances the flavor and balances the sweetness of the frosting.
Heavy whipping cream: Helps thin the buttercream for a spreadable consistency.

You'll also need whole and halved strawberries, for garnishing the cake.

Southern Living Strawberry Vanilla Cake ingredients — Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

How To Make Strawberry-Vanilla Cake

In just 30 minutes of active time (the rest is for baking and cooling), this cake will be ready to slice and serve. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cream butter and sugar: Preheat oven to 350°F. Beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add eggs 1 at a time, beating to combine after each addition. Beat in lemon juice and vanilla.
Step 3. Make cake batter: Stir together flour, gelatin, baking soda, and salt. Beat into butter mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in strawberries.
Step 4. Prepare pans, add batter: Grease 3 (8-inch) round cake pans and line with parchment. Grease parchment and dust pans with flour to coat. Divide batter evenly between pans.
Step 5. Bake cake layers: Bake until a wooden pick inserted in centers comes out clean, 26 to 30 minutes. Cool in pans, then invert onto wire racks to cool completely.
Step 6. Prepare the vanilla buttercream: Beat butter until creamy. Beat in powdered sugar on low until smooth. Beat in vanilla and salt. Gradually beat in cream until fluffy and spreadable.
Step 7. Assemble cake: Layer cake layers with frosting, then frost top and sides of cake to coat. Decorate with whole and halved strawberries.

Strawberry-Vanilla Cake Variations

To change up this strawberry-vanilla cake, consider these variation ideas:

Flavorings: Swap vanilla extract for rosewater, orange blossom water, orange extract, almond extract, or other desired flavorings. Add zest or spice to the cake layers for a citrusy touch or warmth, respectively.
Strawberry-flavored gelatin: Enhances the strawberry flavor and color of the cake, but experiment with adding finely ground freeze-dried strawberries, strawberry puree, or strawberry extract and natural food dyes to the cake in its place, if desired.
Mix-ins: Fold other types of berries, white chocolate chips, chopped nuts, or other additions into the cake batter as desired before baking.
Frosting: Change up the vanilla buttercream by opting for an airy Italian or Swiss meringue frosting, add a tangy twist with cream cheese frosting, or a deep contrast with chocolate buttercream.
Layers: Spread strawberry jam or Nutella over the cake layers before topping with frosting for a decadent addition.
Garnishes: Give the cake a festive touch by coating partway up the sides with sprinkles, chopped nuts, toasted coconut, or other garnishes. Color some of the frosting pink and use to pipe rosettes or a border around the top of the cake for a pretty finish.

Tips for the Best Strawberry-Vanilla Cake

For the best-looking (and tasting) strawberry-vanilla cake, keep these tips in mind:

Cream until fluffy: Cream the butter until light and fluffy for a cake with a light, tender crumb. Creaming incorporates air, which makes the final batter light and fluffy.
Don't overmix: Avoid overmixing the batter, which could cause the cake to become dense or rubbery.
Divide batter evenly: Weigh or measure the batter to ensure even layers.
Avoid overbaking: Bake just until a wooden pick comes out clean to keep the cake moist.
Chill before frosting: If you have time, chill the cake layers in the refrigerator or freezer until cold before frosting. This will help keep the cake from sliding while stacking.

Can I Make Strawberry-Vanilla Cake Ahead?

Making a layer cake can be broken up into a few different steps to make the process even easier:

Bake and freeze: Bake and freeze the cake layers up to two months in advance. Make sure to wrap well in plastic wrap before storing, then thaw overnight in the refrigerator before frosting and decorating.
Make the frosting ahead: Prepare the frosting up to one week in advance. Store in an airtight container in the refrigerator, and bring to room temperature when ready to frost.
Chill the completed cake: You can also frost the cake, chill until firm, then wrap and refrigerate for up to three days or freeze for up to two months. Bring to room temperature and garnish with fresh strawberries right before serving.

How To Store Leftover Strawberry-Vanilla Cake

Store leftover slices of strawberry-vanilla cake well-wrapped or in an airtight container in the refrigerator for up to four days. Store fresh strawberries used as garnish separately, if possible. You can also freeze the cake, ideally in individually-wrapped slices for quick thawing, for up to two months. Bring to room temperature before serving.

More Fruit-Forward Layer Cake Recipes You'll Love

Colorful, inviting, and delicious, these layer cakes feature fruity flavors for tangy-sweet desserts you'll love:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cake:

1 cup (8 oz.) unsalted butter, softened, plus more for pans
2 cups granulated sugar
2 large eggs
2 tsp. fresh lemon juice (from 1 lemon)
1 tsp. vanilla extract
2 1/2 cups (about 9 3/8 oz.) bleached cake flour (such as Swans Down), plus more for pans
2 Tbsp. strawberry-flavored gelatin (from 1 [3-oz.] envelope)
1/2 tsp. baking soda
1/4 tsp. table salt
1 cup whole buttermilk
1 cup chopped fresh strawberries

Vanilla Buttercream:

2 cups (1 lb.) unsalted butter, softened
7 cups (about 28 oz.) unsifted powdered sugar
2 tsp. vanilla extract
1/8 tsp. kosher salt
1/2 cup heavy whipping cream

Garnish:

Whole and halved fresh strawberries

Directions

Cream butter and sugar:

Preheat oven to 350°F. Beat butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 4 to 5 minutes.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Add eggs, lemon juice, and vanilla:

Add eggs 1 at a time, beating until combined after each addition. Beat in lemon juice and vanilla until combined.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Mix dry ingredients:

Stir together flour, gelatin, baking soda, and salt in a bowl.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Make Cake batter:

Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just combined.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Fold in chopped strawberries.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Prepare pans, add batter:

Grease 3 (8-inch) round cake pans with butter, and line pan bottoms with parchment paper. Grease parchment with butter, and dust insides of pans with flour. Spoon batter evenly among prepared pans, and smooth tops.
Bake Cake layers:

Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 26 to 30 minutes.

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Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks; let cool completely, about 1 hour.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Prepare the Vanilla Buttercream:

Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Reduce mixer speed to low; gradually add powdered sugar, beating until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Beat in vanilla and salt. Increase mixer speed to medium; gradually add cream, beating until fluffy and spreadable, about 30 seconds.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Assemble cake:

Place 1 Cake Layer on a serving plate or a cake stand. Top with about 3/4 cup Vanilla Buttercream, spreading over top to edge of layer.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Top with second Cake Layer; repeat spreading process with 3/4 cup Vanilla Buttercream.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Top with remaining Cake Layer. Frost top and sides of whole cake with remaining Vanilla Buttercream.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Add decorations:

Decorate with whole and halved strawberries.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell

Frequently Asked Questions

Can I use strawberry cake mix for this strawberry cake?

As a shortcut option, you can bake the cake layers using a strawberry cake mix. Fold in chopped strawberries for the same pop of fresh strawberry flavor throughout.
Can I turn this strawberry-vanilla cake into cupcakes?

This cake can also be made into cupcakes. Portion the batter into lined cupcake pans, filling about 2/3 of the way full, then bake until a wooden pick inserted in the centers comes out clean. Cool, frost, and top with fresh strawberries before serving.
Can I use frozen strawberries instead of fresh for this cake?

Yes, you can use frozen sliced strawberries in the cake layers. Use straight from the freezer without thawing and fold into the cake batter as directed.