The Ultimate Strawberry Vanilla Cake: A Taste of Summer Bliss
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Indulge in the pure joy of summer with this incredibly fresh and flavorful Strawberry Vanilla Cake. This delightful dessert features a perfectly moist vanilla cake base, crowned with a luxuriously smooth vanilla buttercream, and adorned with a vibrant topping of fresh strawberries lovingly mixed with strawberry jam. It’s a cake that encapsulates the essence of warmer days, bringing a burst of sweet and tangy goodness to every bite, all while being surprisingly easy to create in your own kitchen.
This strawberry vanilla cake is more than just a treat; it’s an experience. The cake itself boasts a soft, tender crumb and a rich vanilla flavor that perfectly complements the fruity topping. As strawberry season arrives, bringing with it an abundance of juicy, ripe berries, this recipe becomes an absolute must-make. Imagine a fluffy vanilla cake, inspired by the classic strawberry shortcake, but elevated with a delectable strawberry filling and an airy, dreamy vanilla buttercream. It’s a simple, single-layer cake that makes a grand statement, perfect for a variety of occasions.
Whether you’re celebrating spring and summer gatherings, hosting a charming baby shower, marking Valentine’s Day with a sweet gesture, or simply looking for an excuse to bake something beautiful and delicious, this strawberry vanilla cake is the ideal choice. Its vibrant appearance and irresistible taste are sure to impress your guests and bring smiles all around. It’s a dessert that feels special without requiring complex techniques, making it accessible for bakers of all skill levels.
Looking for more easy and delightful cake recipes? Be sure to try our Blueberry Chocolate Cake, the sophisticated Almond Raspberry Cake, or the bright and zesty Lemon Pistachio Cake.
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WHY THIS RECIPE WORKS
This Strawberry Vanilla Cake stands out for several reasons, making it a reliable and incredibly rewarding recipe for any home baker:
- Flavorful Strawberry Topping: This isn’t just a simple fruit topping; it’s a luscious blend designed to maximize strawberry flavor. By combining fresh, diced strawberries with your favorite strawberry jam, you create a topping that is intensely fruity, perfectly sweet, and boasts a wonderful texture that contrasts beautifully with the soft cake and creamy frosting. It adds both freshness and a concentrated berry essence.
- Moist & Tender Vanilla Cake: The foundation of this dessert is a vanilla cake that is incredibly easy to prepare yet yields a consistently soft, fluffy, and moist result. The careful balance of ingredients ensures a delicate crumb that truly melts in your mouth, making every forkful a pleasure. Its straightforward preparation means less time worrying and more time enjoying.
- Smooth Vanilla Buttercream: Capping off this delicious creation is a silky-smooth vanilla buttercream. What makes it truly special are the visible flecks of real vanilla beans, indicating its rich, authentic vanilla flavor. This buttercream is not only visually appealing but also perfectly balanced in sweetness, providing a creamy counterpoint to the fruity topping without being overly heavy.
INGREDIENT NOTES
Understanding your ingredients is key to successful baking. Here are some important notes on the core components for this Strawberry Vanilla Cake. For a complete list with precise measurements, please refer to the recipe card below.
- Butter: For the best results, ensure your butter is at room temperature. This typically means taking it out of the fridge 1-2 hours before you plan to bake, depending on how warm your kitchen is. Room temperature butter creams much better with sugar, incorporating air that leads to a lighter, fluffier cake texture.
- Eggs: Like butter, room temperature eggs emulsify more effectively with other ingredients, creating a smoother, more uniform batter. Plan ahead and let them sit out for about 30 minutes to an hour before you start baking.
- Sour Cream: This is a secret weapon for a truly exceptional cake! Sour cream significantly contributes to a softer, more tender, and wonderfully moist cake crumb. Aim for a sour cream with a fat content of around 18% for optimal richness. Measure it out and allow it to reach room temperature alongside your butter and eggs for seamless integration into the batter.
- Vanilla Bean Paste: If you want to elevate your vanilla flavor and add those beautiful, gourmet vanilla bean specks, vanilla bean paste is an excellent choice. It offers a more intense and complex flavor profile than regular vanilla extract and is a more cost-effective alternative to using whole vanilla beans. You can often find it in well-stocked supermarkets or specialty baking stores.
- Strawberries: The fresher, the better for this recipe! Opt for plump, ripe, and vibrant fresh strawberries for your topping. They are the star of the show and will provide the best flavor and texture. If fresh strawberries are out of season, frozen ones can work in a pinch, but ensure they are fully thawed and drained of excess liquid before mixing with jam.
STEP BY STEP INSTRUCTIONS – CAKE
Creating this delicious Strawberry Vanilla Cake is a straightforward process when you follow these steps carefully. You will need an electric mixer for the best results – either a stand mixer fitted with a paddle attachment or an electric hand mixer will work wonderfully. Additionally, prepare a 20×20 square baking pan (or an 8×8 inch pan) by lining it with baking paper, allowing some overhang on the sides for easy removal.
The full, detailed recipe with exact measurements can be found in the recipe card at the end of this post.
Before you begin mixing, make sure to preheat your oven to 170ºC (340ºF) for a conventional oven. Take a moment to properly prepare your 20×20 square baking pan with parchment paper, ensuring it’s ready for the batter.
STEP 1: In a medium bowl, sift together all the dry ingredients: the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to eliminate lumps and ensures these leavening agents are evenly distributed, contributing to a consistently textured cake. Set this mixture aside. In a large mixing bowl, either of a stand mixer or one suitable for an electric hand mixer, combine the room temperature butter and granulated sugar. Beat this mixture on high speed for at least 3 minutes until it becomes light, pale, and fluffy. This creaming process incorporates air, which is crucial for the cake’s tender crumb.
STEP 2: Gradually add the eggs to the butter and sugar mixture, one at a time. After each egg, mix until it is just combined before adding the next. This ensures proper emulsification and prevents the batter from curdling. Once the eggs are incorporated, use a rubber spatula to scrape down the sides of the bowl, ensuring all ingredients are well-mixed. Then, with your mixer on low speed, slowly add the previously sifted dry ingredients. Mix only until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to a tough cake.
STEP 3: To complete the batter, add the room temperature sour cream, vegetable oil (such as canola oil), and vanilla bean paste. Mix on low speed until these wet ingredients are just incorporated into the batter. Again, avoid overmixing. The goal is a smooth, homogenous batter without excess agitation. Pour the prepared cake batter evenly into your lined baking pan. Bake in the preheated oven for 28-30 minutes, or until a cake tester (like a toothpick or thin skewer) inserted into the center comes out clean, with no wet batter attached. Once baked, remove the cake from the oven and let it cool in the pan on a wire cooling rack for about 10-15 minutes before gently lifting it out using the parchment paper overhang. Allow it to cool completely on the rack before frosting.
STEP BY STEP INSTRUCTIONS – BUTTERCREAM AND STRAWBERRIES
Once your vanilla cake has completely cooled, it’s time to prepare the luxurious vanilla buttercream and the fresh strawberry topping. These elements bring the entire cake together, adding incredible flavor and a beautiful finish.
STEP 1: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the room temperature butter on medium-high speed for a full 4 minutes. This process is crucial for creating a light and airy buttercream. After 4 minutes, scrape down the sides and bottom of the bowl thoroughly with a rubber spatula to ensure all butter is being whipped evenly. Continue mixing for another 2 minutes until the butter is very pale in color and visibly fluffy.
STEP 2: Gradually add the powdered sugar, vanilla bean paste, vanilla extract, and room temperature whole milk to the whipped butter. It’s best to add these in two separate additions. After each addition, beat until the ingredients are fully incorporated and the mixture is smooth. Once all ingredients are in, scrape down the sides of the bowl one last time. Give the buttercream a final mix on medium-high speed for 2 minutes. This last whip ensures the buttercream is incredibly smooth, light, and airy, with a beautiful consistency for spreading.
STEP 3: For the irresistible strawberry topping, start by washing and hulling your fresh strawberries. Dice them into small, bite-sized pieces. In a separate bowl, combine the diced fresh strawberries with your favorite smooth strawberry jam. Gently stir them together until the strawberries are evenly coated with the jam. This mixture will create a vibrant, flavorful, and slightly saucy topping for your cake.
STEP 4: Now it’s time to assemble! With the vanilla cake completely cooled, generously spread the prepared vanilla buttercream over the top of the cake in an even layer. An offset spatula works wonders for achieving a smooth, professional finish. Finally, spoon the fresh strawberry and jam mixture over the buttercream, spreading it gently to cover the top. Your beautiful and delicious Strawberry Vanilla Cake is now ready to be sliced and served! Enjoy immediately for the freshest taste, or follow the storage instructions if preparing ahead.
EXPERT BAKING TIPS
Achieving baking perfection often comes down to a few key techniques and considerations. Keep these expert tips in mind to ensure your Strawberry Vanilla Cake turns out flawlessly every time:
- Use a Kitchen Scale for Precision: While cup measurements are common, baking is a science, and precision is paramount. My recipes, including this one, default to grams because it is the most accurate and consistent way to measure ingredients. Using a kitchen scale eliminates variations that can occur with volume measurements (e.g., how tightly flour is packed), guaranteeing you achieve the intended texture and flavor. This simple tool can drastically improve your baking success.
- Do Not Overmix Your Batter: Overmixing is one of the most common pitfalls in cake baking. Once you add the flour to the wet ingredients, mix only until the dry streaks have just disappeared. Continuing to mix will overdevelop the gluten in the flour, resulting in a tough, dense, and less tender cake. To ensure everything is fully incorporated without overmixing, I always recommend giving the batter one final gentle fold with a rubber spatula after using the mixer. This helps to catch any pockets of unmixed ingredients at the bottom of the bowl.
- Choose the Right Baking Pan (Light vs. Dark): The type of baking pan you use significantly impacts the cake’s crust and overall texture. For the absolute best results, opt for an aluminum baking pan. These pans are light in color, which means they reflect heat rather than absorbing it. This allows the cake to bake more gently and evenly, preventing the edges from over-browning or becoming dry, and resulting in a beautifully soft and tender crumb. Always grease your aluminum pan with butter and line the bottom with baking paper for easy release. Conversely, dark-colored baking pans absorb more heat, leading to a darker, sometimes tougher crust and a potentially drier cake.
- Ensure Room Temperature Ingredients: As noted in the ingredient section, having butter, eggs, and sour cream at room temperature is crucial. Cold ingredients do not emulsify properly, leading to a lumpy batter and a less uniform cake texture. Planning ahead to let these ingredients warm up will make mixing easier and result in a significantly better cake.
FAQ
Here are answers to some common questions you might have about making this Strawberry Vanilla Cake:
Yes, absolutely! If you don’t have sour cream on hand or prefer an alternative, you can replace it 1:1 with full-fat Greek yogurt. Ensure the Greek yogurt is plain and at room temperature for the best results. It will provide a similar moisture and tenderness to the cake.
This cake is wonderfully accommodating for make-ahead preparations. You can bake and frost the cake a day in advance. Simply place the frosted cake in the fridge, ensuring it’s covered tightly with plastic wrap or stored in an airtight container to prevent it from drying out or absorbing fridge odors. For the freshest look and best texture, wait to add the fresh strawberries and jam topping until right before you plan to serve it.
The most reliable way to determine if your cake is fully baked is by using a cake tester or a wooden skewer (like a toothpick). Once the minimum baking time specified in the recipe has passed, carefully insert the cake tester into the very center of the cake. If it comes out clean, with no wet batter or moist crumbs clinging to it, your cake is done. If there is wet batter, continue baking for a few more minutes and test again.
A sinking cake can be caused by several factors, including opening the oven door too early (causing a sudden temperature drop), underbaking (the center isn’t fully set), or using too much leavening agent (baking powder/soda), which causes the cake to rise too quickly and then collapse. Ensure your oven temperature is accurate and avoid opening the oven door during the first 2/3 of the baking time.
STORAGE
To keep your Strawberry Vanilla Cake tasting its best, proper storage is essential. Store the frosted cake in the fridge, either covered tightly with plastic wrap to protect the buttercream or in an airtight cake container. This will keep the cake moist and prevent the buttercream from drying out. Remember, as mentioned in the FAQ, it’s always best to add the fresh strawberry topping right before serving to maintain the berries’ freshness and texture. The cake is best enjoyed within 3-4 days when stored correctly in the refrigerator. Before serving, allow the cake to come to room temperature for about 15-30 minutes for the most enjoyable texture and flavor.
Other Delicious Sheet Cake & Dessert Recipes To Try
If you loved making this easy and flavorful cake, you might enjoy exploring more of our delightful recipes. Here are some other favorites:
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
We hope you cherish this Strawberry Vanilla Cake as much as we do! If you loved this recipe, please make sure to leave a STAR REVIEW in the comments below. Your feedback helps us and other bakers! Don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For more inspiring baking ideas and recipes, be sure to follow me on Pinterest. Happy baking!
Strawberry Vanilla Cake
Pin Recipe
Equipment
- 20×20 cm baking pan
- Hand Mixer
- Stand Mixer
Ingredients
VANILLA CAKE
- 90 g butter room temperature
- 150 g granulated sugar
- 2 large eggs room temperature
- 180 g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 120 g sour cream room temperature
- 30 g vegetable oil e.g. canola oil
- 2 teaspoon vanilla bean paste
VANILLA BUTTERCREAM
- 100 g butter room temperature
- 165 g powdered sugar
- 1 teaspoon vanilla paste
- 1 teaspoon vanilla extract
- 1 teaspoon whole milk room temperature
DECORATION
- 250 g fresh strawberries
- 2 tablespoon smooth strawberry jam
Instructions
VANILLA CAKE
- Preheat the oven at 170ºC conventional oven and prepare a 22×20 cm square baking pan with parchment paper.
- Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.180 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.90 g butter, 150 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.2 large eggs
- Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, vegetable oil, vanilla bean paste and and mix until just combined, make sure not to over mix the cake batter.120 g sour cream, 30 g vegetable oil, 2 teaspoon vanilla bean paste
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Pour the cake into the prepared pan and bake for 28-30 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
VANILLA BUTTERCREAM
- Sift the powdered sugar and set it aside.
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.100 g butter
- Add the powdered sugar, vanilla bean paste, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated.165 g powdered sugar, 1 teaspoon vanilla paste, 1 teaspoon vanilla extract, 1 teaspoon whole milk
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
ASSEMBLING
- TIP: If serving with 1 hour assembling, mix together the strawberries and jam and spoon it over the cake. If not, store the frosted cake in the fridge in an air-tight container or covered by plastic wrap and wait to add the strawberries until you’re ready to serve.
- Dice the strawberries into small pieces. In a bowl mix together the diced strawberries and the strawberry jam.250 g fresh strawberries, 2 tablespoon smooth strawberry jam
- Add the vanilla buttercream to the cooled cake and spread it out in an even layer. Top the buttercream with the strawberries and it is ready to be served.