Do you remember the quiet anticipation of the first spring strawberry harvest? I can still see my grandmother standing at the sink, rinsing ruby-red berries in a colander that had seen better days, the afternoon light catching the dust motes dancing in the air. She taught me that the best desserts don’t need to be loud or fussy; they just need to let the natural sweetness of the season speak for itself.
This strawberry vanilla cake captures that fleeting sweetness perfectly. With tender vanilla layers that stay soft for days and a homemade strawberry reduction that tastes like pure sunshine, it is a recipe meant for slowing down and savoring. It is honest, simple baking at its finest.
Why This Recipe is a Treasure
There is a special kind of magic in a cake that balances the richness of vanilla with the bright, tart snap of fresh fruit. Unlike many modern recipes that rely on artificial extracts, this cake draws its flavor from a slow-simmered strawberry reduction. It is the kind of authentic flavor you just can’t get from a box.
The texture is what truly makes this recipe a keeper. By using a blend of butter and oil, we get the best of both worlds: the nostalgic, creamy flavor of butter and the lasting moisture that oil provides. It creates a crumb that is sturdy enough to stack but tender enough to melt in your mouth.
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Strawberry Vanilla Cake
- Total Time: 1 hour 10 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This Strawberry Vanilla Cake features tender vanilla-infused layers paired with a vibrant homemade strawberry reduction and silky fruit-flavored buttercream. It is a timeless dessert that captures the essence of spring by using real fruit to create a deep, authentic flavor in every bite.
Ingredients
- 2 cups fresh or frozen strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 cup unsalted butter, softened
- 1/2 cup neutral vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
Instructions
- Whisk cornstarch and water into a slurry; combine strawberries, sugar, and lemon juice in a saucepan over medium-low heat and simmer for 8–10 minutes until berries release their juices.
- Stir the cornstarch slurry into the strawberry mixture and cook until thickened enough to coat a spoon, then set aside to cool completely.
- Preheat your oven to 350°F and grease two 8-inch round pans, lining the bottoms with parchment paper for easy removal.
- Beat the softened butter and oil together in a large bowl, then mix in the eggs, vanilla, and sugar until smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt; alternate adding these dry ingredients and the milk to the wet mixture, starting and ending with the flour.
- Divide the batter evenly between the prepared pans and bake for 24–30 minutes or until a toothpick inserted in 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.
- Beat the remaining softened butter and powdered sugar until creamy, then incorporate 1/4 cup of the chilled strawberry reduction to create the buttercream.
- Place one cake layer on a plate, pipe a buttercream border to act as a dam, fill the center with the remaining strawberry reduction, top with the second layer, and frost the entire cake.
Notes
For the most stable assembly, ensure both the cake layers and the strawberry reduction are entirely cold before you begin frosting. If the reduction is even slightly warm, it will cause the buttercream to break and slide. You can make the strawberry reduction a day in advance to save time and ensure it has thickened to the proper jam-like consistency.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes from the Pantry
To bake this cake the way it was meant to be, you’ll need a few staples from your cupboard. Here is what makes these ingredients special:
- Fresh Strawberries: We cook these down into a thick puree. You can use frozen berries if fresh aren’t in season; just be sure to let them simmer a bit longer to reduce the liquid.
- Cornstarch: This is a little secret from the recipe box. Adding cornstarch to all-purpose flour mimics the tenderness of cake flour, giving you a velvety crumb without needing a special trip to the store.
- Butter & Oil: We use a half-and-half mixture here. The butter brings that classic, warm flavor, while the oil ensures the cake stays moist on the counter for days.
- Lemon Juice: A splash of lemon brightens the strawberry filling and keeps the sweetness in check.
- Milk: I prefer whole milk for richness, but any milk of your choice will work just fine in this batter.
How to Bake It
Step 1: Prepare the Strawberry Reduction
Whisk the cornstarch and water together in a small bowl to make a slurry. In a saucepan over medium-low heat, combine the chopped strawberries, sugar, and lemon juice. Stir gently as the berries release their juices and come to a simmer. Let this cook for about 8–10 minutes until reduced. Stir in your cornstarch slurry and cook until the mixture coats the back of a spoon. Set this aside to cool completely—it needs to be cold to thicken properly.
Step 2: Mix the Vanilla Cake Batter
Preheat your oven to 350°F. Grease two 8-inch round pans and line the bottoms with parchment paper—this is the best way to ensure your cakes release without a fuss. In a large bowl or stand mixer, beat the softened butter and oil together. Add the eggs and vanilla extract, followed by the sugar. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the flour. Mix just until combined.
Step 3: Bake the Layers
Divide the batter evenly between your prepared pans. Bake for 24–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
Step 4: Whip the Strawberry Buttercream
Beat the softened butter until creamy. Gradually add the powdered sugar. Once smooth, mix in ¼ cup of your cooled strawberry reduction. If the frosting feels too soft, add a little more sugar; if it’s too stiff, a splash of milk helps. Cover and refrigerate if your kitchen is warm.
Step 5: Assemble the Cake
Place one cake layer on your serving plate. Pipe a ring of buttercream around the edge to create a dam, then fill the center with the remaining strawberry reduction. Top with the second cake layer. Frost the outside with the strawberry buttercream and decorate as your heart desires.
Secrets from the Recipe Box
- Cool Completely: Patience is a virtue in baking. Ensure your strawberry filling is completely cool before adding it to the buttercream or the cake. If it is even slightly warm, your frosting will weep and slide right off the layers.
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps the batter emulsify properly, creating a uniform and fluffy texture.
- Don’t Skip the Parchment: I always say that parchment paper is cheap insurance. It guarantees your layers come out perfect every time. If you enjoy dependable classics like my yellow cake with chocolate frosting, you know how important this step is.
- Thickening the Filling: If your strawberry reduction seems runny, it likely didn’t cook long enough. It should be thick, almost like jam, to hold up inside the cake.
Make It Your Own
- Berry Swap: This method works beautifully with other fruits. You could easily substitute raspberries or blackberries for a darker, deeper flavor profile similar to our raspberry white chocolate cake.
- Lemon Twist: Add a tablespoon of lemon zest to the cake batter for a citrusy lift that pairs wonderfully with the sweet strawberries.
- Dairy-Free: As noted in the ingredients, you can use plant-based butter and milk. The cake comes out just as tender, though the buttercream may be slightly softer.
Serving This Cake
This cake is a showstopper for spring gatherings, Easter brunch, or a simple Sunday afternoon tea. I love serving it on a floral platter with fresh whole strawberries garnished around the base. It pairs beautifully with a pot of Earl Grey tea or a cold glass of milk.
If you are planning a larger dessert table, this cake sits nicely alongside other fruit-forward treats like a strawberry tres leches cake for a celebration of the season.
A Final Slice
There is something deeply comforting about a slice of homemade cake. It reminds us that the best things in life take a little time and care. Whether you are baking this for a birthday or just because it’s Tuesday, I hope this recipe brings a little bit of vintage charm to your kitchen.
For those who love a morning treat, you might want to try my blueberry coffee cake next. We also found wonderful inspiration for this method from The Cookie Dough Diaries, whose baking spirit aligns so well with ours.
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