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Vanilla Cake with Strawberry Filling and Whipped Cream Frosting Recipe

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4.2 from 84 reviews

This Vanilla Cake with Strawberry Filling is a luscious, multi-layered dessert featuring tender white cake layers filled with a homemade strawberry compote and whipped cream frosting. Lightly sweetened and delicately flavored with vanilla and almond extracts, this cake is perfect for special occasions or any time you crave a refreshing fruity treat with creamy frosting.

Ingredients

Strawberry Filling

  • 2½ pounds fresh strawberries (1,134 grams), washed, stemmed, and divided
  • 1 cup water (227 grams)
  • 3 tablespoons cornstarch (21 grams)
  • ½ cup granulated sugar (100 grams)
  • ⅛ teaspoon kosher salt
  • 2 tablespoons fresh-squeezed lemon juice (28 grams, from 1 lemon)
  • Red food coloring (optional)

Whipped Cream Frosting

  • 4 cups heavy whipping cream (908 grams, 1 quart)
  • ¾ cup powdered sugar (85 grams), divided
  • 16 ounces cream cheese (454 grams, 2 bricks), room temperature
  • 1½ teaspoons pure vanilla extract (6 grams)
  • ¾ teaspoon almond extract (3 grams)
  • ½ teaspoon kosher salt

White Layer Cake

  • 4 cups bleached cake flour (454 grams, 16 ounces)
  • 8 ounces unsalted butter (226 grams, 2 sticks), pliable but cool (about 65°F)
  • ⅔ cup virgin coconut oil (113 grams, 4 ounces), solid but room temperature
  • 2¼ cups granulated sugar (454 grams, 16 ounces)
  • 2½ teaspoons baking powder (10 grams)
  • 1 teaspoon baking soda (6 grams)
  • ¾ teaspoon kosher salt (or half that amount if using table salt)
  • 1 cup egg whites (241 grams, 8½ ounces, from about 8 large eggs), room temperature
  • 2 tablespoons pure vanilla extract (8 grams)
  • 1 teaspoon almond extract (4 grams)
  • 2 cups cultured low-fat buttermilk (454 grams, 16 ounces), room temperature

Instructions

  1. Prepare the Strawberry Filling: Rough-chop 1½ pounds (about 3 cups) of strawberries and halve the remaining 1 pound for the topping. In a large saucepan, whisk water and cornstarch until smooth. Add chopped strawberries, sugar, and salt; stir well. Cook over medium heat, stirring frequently; mash about half the strawberries after 3 minutes. Continue cooking, stirring occasionally, until thickened, approximately 15 minutes. Remove from heat, stir in lemon juice and red food coloring if desired. Cool to room temperature, then refrigerate in an airtight container for at least 2 hours, up to 5 days.
  2. Make the Whipped Cream Frosting: In a stand mixer bowl with a whisk attachment, beat heavy cream on medium-high to medium peaks. Add ½ cup powdered sugar, whisk until very stiff peaks form, and set aside. In another bowl, whisk cream cheese, ¼ cup powdered sugar, vanilla extract, almond extract, and salt on medium-high for 4 minutes until creamy and fluffy. Gently fold in the whipped cream on low speed, then increase speed to medium-high and whip until light, fluffy, and firm peaks form. Refrigerate up to 24 hours in an airtight container.
  3. Preheat Oven and Prepare Pans: Adjust oven rack to lower-middle position and preheat oven to 325°F. Line 2 or 3 eight-inch, 3-inch deep aluminum cake pans with parchment paper and spray with nonstick cooking spray.
  4. Sift Flour and Mix Cake Batter: Sift cake flour into a large mixing bowl. In a stand mixer bowl fitted with a paddle attachment, combine butter, coconut oil, sugar, baking powder, baking soda, and salt. Start mixer on low to moisten ingredients, then increase to medium and cream until light and fluffy, about 5 minutes. With mixer running, add egg whites one at a time. Mix in vanilla and almond extracts for 30 seconds, scraping sides as needed.
  5. Incorporate Dry and Wet Ingredients: On low speed, alternately add one-third of the flour and one-third of the buttermilk to the creamed mixture. Mix just until roughly combined after each addition. Scrape down the bowl and paddle, then mix on low speed just until dry ingredients are fully incorporated.
  6. Bake the Cake Layers: Divide batter evenly among prepared pans. Bake about 40 minutes, or until an internal temperature of 210°F is reached, the edges are lightly browned, and a toothpick inserted near the center comes out almost clean with a few crumbs. Transfer cakes to wire racks and cool for 15 minutes, then remove from pans and parchment. Cool completely on racks.
  7. Wrap and Store Layers: If not assembling within a few hours, wrap the cake layers tightly with plastic wrap. Store up to 24 hours at room temperature or refrigerate. Keep frosting and filling refrigerated until assembly.
  8. Assemble the Cake: If frosting is too stiff, let it sit at room temperature for 15 minutes then beat briefly to restore spreadability. Place one cake layer on a plate or cake stand. Spread about 1½ cups whipped cream frosting on top, creating a ½-inch 'barricade' around edges to hold filling. Spread ½ cup strawberry filling evenly inside the barricade. Repeat layering with remaining cakes, filling, and frosting.
  9. Frost and Decorate: After stacking all layers, frost the sides of the cake with remaining whipped cream frosting smoothly. Arrange reserved halved strawberries on top as decoration. Refrigerate the cake until serving, best enjoyed within 6 hours for optimal freshness and texture.

Notes

  • Allow egg whites and buttermilk to reach room temperature for better batter incorporation.
  • Cooling the strawberry filling before assembling prevents melting and sogginess.
  • If the whipped cream frosting becomes too stiff after refrigeration, simply let it rest and gently whip again before spreading.
  • This cake is best served chilled but not frozen, to maintain texture and flavor balance.
  • The coconut oil adds subtle richness and moisture; ensure it is solid but at room temperature when mixing.
  • You can prepare the filling and frosting a day ahead to save time on assembly day.
  • Use fresh quality strawberries for the best flavor in the filling and decoration.

Find it online: https://recipethrive.com/vanilla-cake-with-strawberry-filling-and-whipped-cream-frosting-recipe/