Fresh Strawberry Vanilla Layer Cake is a soft, buttery vanilla cake layered with a sweet homemade strawberry filling and finished with rich vanilla buttercream. It’s an easy spring and summer dessert that’s perfect for birthdays, holidays, and any celebration.
Made with simple pantry ingredients, this easy homemade strawberry cake is perfect for birthdays, Mother’s Day, Easter, baby showers, summer parties, or anytime fresh strawberries are in season.
The cake has a delicate vanilla crumb while the buttercream gets its natural strawberry flavor from real strawberry jam, making it both beautiful and incredibly delicious.
Whether you’re baking for a celebration or simply want to make the most of fresh strawberries, this classic vanilla strawberry cake is one everyone will ask you to make again.
Why You’ll Love This Fresh Strawberry Layer Cake
- Soft, moist vanilla cake with a tender crumb
- Filled with fresh strawberries
- Easy homemade strawberry buttercream
- Made with everyday pantry ingredients
- Perfect spring and summer dessert
- Great for birthdays, holidays, and special occasions
- Can easily be made gluten-free using Bob’s Red Mill 1:1 Flour
Instructions
Make the Vanilla Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until light and creamy, about 2–3 minutes.
- Add 1 cup of the powdered sugar and mix until combined.
- Add the vanilla extract and milk (and strawberry jam, if using), then gradually mix in the remaining powdered sugar.
- Beat on medium-high speed for 2–3 minutes until light, fluffy, and smooth. Set aside.
Make the Strawberry Filling
- In a small saucepan, combine the chopped strawberries, sugar, and orange (or lemon) juice.
- Bring to a gentle boil over medium heat.
- Reduce the heat and simmer for 8–10 minutes, stirring occasionally, until the berries soften and the mixture thickens slightly.
- Remove from the heat and let cool completely before assembling the cake.
Make the Cake
- Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, whisk together the sugar, melted butter, milk, vanilla, egg, and Greek yogurt until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–33 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Assemble the Cake
- Place one cake layer on a serving plate or cake stand.
- Spread the cooled strawberry filling evenly over the top, leaving a ½-inch border around the edge.
- Place the second cake layer on top.
- Frost the top and sides of the cake with the vanilla buttercream.
- Garnish with fresh strawberries, if desired, and refrigerate for 20–30 minutes before slicing for the cleanest cuts.
Recipe Notes
- For the softest cake, use cake flour instead of all-purpose flour.
- Gluten-Free: Substitute Bob’s Red Mill 1:1 Gluten Free Baking Flour.
- Bring the egg, milk, and Greek yogurt to room temperature before mixing.
- Allow the strawberry filling to cool completely so it doesn’t melt the frosting.
- Store covered in the refrigerator for up to 4 days.
- Freeze unfrosted cake layers for up to 3 months.
Ingredient Tips
Cake Flour vs. All-Purpose Flour
Cake flour creates an extra-soft, bakery-style crumb, while all-purpose flour gives the cake a bit more structure. Both work well in this recipe.
Gluten-Free
Use a 1:1 flour like Bobs Redmill. Allow batter to rest for 10 minutes before baking
Greek Yogurt
Greek yogurt keeps the cake incredibly moist while adding richness without making it heavy.
Fresh Strawberries
Choose ripe, sweet strawberries and pat them dry after washing. Extra moisture can make the cake layers soggy.
Strawberry Jam
A spoonful of strawberry jam in the frosting adds concentrated strawberry flavor without needing artificial extracts or food coloring.
Tips for the Best Strawberry Layer Cake
- Bring eggs, milk, and yogurt to room temperature before mixing.
- Don’t overmix the batter or the cake may become dense.
- Let cake layers cool completely before frosting.
- Pat sliced strawberries dry before layering.
- Chill the cake for 20–30 minutes before slicing for cleaner pieces.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. Bake the cake layers a day ahead, wrap tightly, and frost the next day.
Can I freeze it?
Absolutely. Freeze unfrosted cake layers for up to 3 months.
Can I use frozen strawberries?
Fresh strawberries work best. Frozen berries release extra liquid and can make the layers soggy.
How should I store strawberry cake?
Store covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 20 minutes before serving.
Made with simple pantry ingredients, this easy homemade strawberry cake is perfect for birthdays, Mother’s Day, Easter, baby showers, summer parties, or anytime fresh strawberries are in season. The cake has a delicate vanilla crumb while the buttercream gets its natural strawberry flavor from real strawberry jam, making it both beautiful and incredibly delicious.
Whether you’re baking for a celebration or simply want to make the most of fresh strawberries, this classic vanilla strawberry cake is one everyone will ask you to make again.
Why You’ll Love This Fresh Strawberry Layer Cake
- Soft, moist vanilla cake with a tender crumb
- Filled with fresh strawberries
- Easy homemade strawberry buttercream
- Made with everyday pantry ingredients
- Perfect spring and summer dessert
- Great for birthdays, holidays, and special occasions
- Can easily be made gluten-free using Bob’s Red Mill 1:1 Flour
Golden Layer Strawberry Cake
Ingredients
- Cake
- 2¼ cups all-purpose flour or cake flour for gluten-free, use Bob’s Red Mill 1:1
- 2- ½ teaspoons baking powder
- 1 teaspoon salt
- 1½ cups granulated sugar
- ½ cup unsalted butter
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup plain Greek yogurt
- Buttercream
- ½ cup unsalted butter softened
- 2½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Filling
- 1 cup strawberries chopped
- 1 Tbsp granulated sugar
- 1 Tbsp orange juice or lemon juice
Instructions
- Frosting
- In the bowl of a stand mixer, beat the butter until light and creamy, about 2–3 minutes.
- Add 1 cup powdered sugar and mix until combined.
- Add the milk and remaining powdered sugar and beat on medium speed for 2–3 minutes until light and fluffy
- Filling
- Add strawberries, sugar, and orange juice to a small sauce pan and bring to a boil, reduce heat and simmer for 10 minutes on low, stirring regularly so it doesn’t stick to the bottom,
- Cake
- Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar, melted butter, milk, vanilla, egg, and Greek yogurt until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Assemble the Cake
- Place one cake layer on a serving plate.
- Spread the strawberry filling evenly across the top of the cake
- Place the second cake layer on top.
- Frost the top and sides of the cake
Love the plum torte recipe! I will continue to bake this for family events in the future.