Vanilla Party Cake (with strawberries and cream filling)
Moist and fluffy vanilla cake with a fresh strawberry and whipped cream filling, surrounded with a vanilla buttercream. This cake is perfect for any occasion.
April is a big birthday month for my family as my oldest brother, my middle niece, and I, are all April babies. We usually celebrate together because our birthdays are fairly close, and it’s a reason to get together even with everyone’s busy schedules. I love my family gatherings, it’s great to see my parents, brothers, sister in-laws, nieces and nephews all under one roof. There are eight grandkids in our family, so it can get pretty loud, but I enjoy seeing the kids play together. I’m grateful to say I have a pretty tight family. My siblings and I are very different, however, we all get along, and my parents taught us to always be there for one another, no matter what. It’s a wonderful feeling to know that you have that kind of love and support.
I usually make the dessert for my family gatherings, and I’ve made various things over the years. Some were a great success, and some were failures, and that’s where Fortino’s grocery store comes in handy.
I received a request for a simple vanilla cake, so that was part of my reason for making a vanilla cake for this occasion. Strawberries are a favorite among my nieces, so I paired it with some whipped cream and a vanilla buttercream. I kept it simple, elegant, and most important, delicious. My family is pretty honest, especially my mom. If something doesn’t taste good, she will voice her opinion and let you know. So, I’m glad to say, the cake was a hit! I even called my mom the next day to get her opinion again, just to make sure it was perfect before I posted it. I needed to get the approval from my toughest critic.
This cake has a moist, spongy texture that’s rich, and full of vanilla flavor. The strawberry and cream filling tastes fresh and light, and the cake is finished with a smooth and creamy vanilla buttercream – lovely.
So make this cake for your next get together, it will surely impress any crowd.
Cake recipe adapted from Martha Stewart’s Cakes Cookbook
Buttercream and filling by Little Sweet Baker
I am Baker Rose Cake Tutorial
PrintVanilla Party Cake (with strawberries and cream filling)
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 12-16
- Category: dessert
- Method: bake
- Cuisine: American
Description
Moist and fluffy vanilla cake with a fresh strawberry and whipped cream filling, surrounded with a vanilla buttercream.
Ingredients
- 1/2 cup (114g) unsalted butter, room temperature
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (250ml) milk (I used whole milk)
- 2 tsp vanilla
Ingredients for filling:
- 1 generous cup of diced strawberries
- 3/4 cup (188ml) whipping cream
- 2 tbsp (25g) sugar
- 1/2 tsp vanilla
Ingredients for buttercream:
- 1 cup (227g) unsalted butter, room temperature
- 1 tsp vanilla
- 3 tbsp (45ml) cream or milk
- 4 cups (500g) powdered sugar
Instructions
- Preheat oven to 350°F. Butter two 9 inch round cake pans, line bottoms with parchment paper, butter parchment. Dust with flour and tap out the excess.
- Using an electric mixer or stand mixer with paddle attachment, cream butter and sugar for 1-2 minutes until combined.
- Add eggs and beat until well combined, scraping down sides of bowl as necessary.
- Add flour, baking powder, salt and mix until just combined.
- Add milk and vanilla and beat until smooth.
- Divide batter between the two prepared pans, smoothing tops with an offset spatula. Bake for about 30 minutes or until golden and cake tester comes out clean.
- Cool pans on wire rack for 15 minutes then remove cakes from pan to cool completely.
- Meanwhile, beat whipping cream, sugar and vanilla until soft peaks form, set aside in refrigerator.
- Beat butter until light and fluffy, add vanilla and 1 cup icing sugar, beat until combined. Add 1 tbsp of the cream or milk and another cup of icing sugar, mix again, continue with remaining cream or milk and icing sugar, beat until fluffy and smooth.
- To assemble cake, trim cake domes if needed, spread half of whipping cream onto each cake, sprinkle diced strawberries onto one, top with other, cream side down, pressing slightly.
- Spread a thin layer of buttercream all around the outside of the cake, creating a crumb coat. Refrigerate for 30 minutes.
- Spread another layer of buttercream on top of the cake, smooth with an offset spatula. Then transfer the remaining buttercream into a pastry bag with an large open star tip like a Wilton 1M. Pipe rosettes all around the sides of the cake. Fill in gaps by pipping a star in between.
- Top with some sprinkles or leave as is.
I would like to make this for my baby’s first birthday. Can I use 3 x 6 inch pans instead? Do you think there is enough batter? And I’m guessing I should reduce the back time too right?
I’ve been loving your recipes by the way! Thank you so much.
Thank you for your kind words, Annie! Yes, there is definitely enough batter for two or even three 3×6″ pans. Do not overfill the pans and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
If I wanted to make the recipe as listed, but also make a second batch to divide between a 7 inch pan and a 4 inch heart shaped pan to make smaller top layers, can you tell me about how long I should expect to bake those smaller ones?
I would say about 15-20 minutes, but checking with a toothpick is best. Just keep an eye on it.
Hi
If I doubled the recipe would it be ok to use in 3 x 9inch pans?
Doubling would make four 9″ round cakes. If you want three cakes, I would multiply the recipe by 1.5
I hope this helps and pls feel free to reply back with any further questions:)
Can I use a vanilla cake mix box instead because I do not have flour at all.
Yes, you can use a cake mix instead. Enjoy and have a great day!
Is there also a substitute for the flour for this cake If I don’t have
Flour.
If I doubled the recipe do you think I could use 2 9X13. Pans?
Yes, I don’t see why not. Thank you for your question and I hope you enjoy the cake!
Hii lily I want the recipe in grams..because the measurements are different when I measure in my cups,
Hi Mounika,
I’ve added the measurements in grams for you. I hope that helps and enjoy the cake!
Hii lily ,thank you..I baked chocolate chip muffins from your recipe they came out so well..now I believe I can bake too. Thank you for the wonderful recipes..pls keep posting many more recipes ❤️
Aww, you’re very welcome Mounika! I’m so happy you like my recipes. Thank you for your kind words:)
I want to make this cake with the strawberry filling and buttercream icing on the sides Tinted pink. I would love to do a chocolate ganache on the top and have it just drips down over the sides of the pink icing. Then top it with the fuse fresh strawberries and sprigs of meant. Do you have a recipe and any suggestions for the chocolate ganache to put down on the top that will drip down the sides over the pink buttercream icing?
That sounds delicious! I use this ganache recipe for my triple chocolate cake and it works really well over top of buttercream https://www.littlesweetbaker.com/triple-chocolate-cake/
Enjoy and have a great weekend!
I baked this cake for my mom’s birthday and her relatives could not stop talking about it! It was a huge success!
Hi Lily. I’m thinking of making this cake for my daughter’s birthday next month. Can you tell me how many servings I can get out of this recipe? Thanks!
Hi Rad,
It’s a two layer 9″ round cake, so depending on how big you slice it, you get can get anywhere from about 12-16 servings. I hope that helps and feel free to email me back if you have any other questions. Have a great day!
Can I use buttermilk for this cake?
Yes you can. Enjoy and have a great week!
I am going to make this filling for a vanilla cake I have made… question is, how far in advance can I assemble the cake? I was thinking of assembling it Saturday afternoon. Party is Sunday afternoon. Is that okay? ?? I don’t want to have a soggy cake
now I see in your previous messages that you said we can assemble 1 day in advance. Thank you! I look forward to tasting this 🙂
You’re welcome Steph and I hope you enjoy the cake!
Hi Lily, thanks for posting such a wonderful recipe! You mentioned that this cake can be baked and decorated and then stored in the fridge for up to 3 days… I’d be interested (if you have a minute to share) to know how you store your fully decorated cake in the fridge? I wouldn’t have an airtight container large enough and can only think of using a cardboard bakery box. Thank you!
Hi Jo,
I have a large cake container similar to this one http://www.ikea.com/ca/en/catalog/products/20336407/ that I use to store and transport my layer cakes. You can also just cover it with saran wrap to store. I hope that helps and let me know if you have any other questions.
That huge layer of strawberries in the middle just looks so enticing. This is definitely one for thesummer when there are loads fresh berries available!
Hi Lily! I was wondering if this recipe can be easily doubled so I get four layers. Do I have to make the batters separate or can I do it all at once? Thank you 🙂
Hi Bernadine,
I would recommend making separate batter because I worry about doubling the volume and over mixing.
Hi Lily, this cake looks delicious! I really want to bake it for my sister’s birthday, but I dont know when it would be best to make it. Lıke should I make it one day before and then keep it in the fridge or would it be better to just finish it shortly before we want to eat it? I’m a littie worried if I make it to long in advance that the strawberries in the filling will be too soggy (I’m not sure if that’s the right word, my mother tongue is not English, but I hope you know what I mean:) ) It would be really nice if you could help me with that!
Hi Rupert, you can make this cake one day in advance, store it in the fridge to keep fresh, then take it out about 2 hours before serving to bring to room temperature. I have done that many times with this cake and it’s still delicious. The cake keeps in the fridge for up to 3 days. I hope that helps. Please feel free to contact me back if you have any further questions:)
Thanks so much for your quick reply! I still have to wait one month until the birthday, but I got a little bit addicted to your site, so yesterday I tried your blueberry muffins and they were more than delicious! I can’t wait to bake this cake and try lots and lots of other recipies that you posted! Have a lovely day:)
Just made this and it was a huge success! Everyone loved it! Thank you! Your pictures are beautiful too 😀
I’m so happy to hear that! Thank you for taking the time to comment. I appreciate the feedback. Have a wonderful day Sabah:)
We have similar tastes 😀 I do like fresh strawberries! and in cakes as well! Beautiful cake!
I know, I just saw your chocolate mascarpone cake and I was thinking the same thing, great minds thinks alike:)
Simple and just exquisite! Love, love it, Lily! We have similar tastes! 🙂
Thank you, what can I say, great minds think alike:)
Oh Lily this cake is stunning! And with strawberries had to be great…
Thank you for the compliment Margherita and a shout out to a fellow Canadian:)
I could party with this cake all day long… so pretty… so delicious! I look forward to catching up on your blog! 🙂
Thanks Prudy, see you again:)
I love the idea of fresh strawberries in the middle of the cake! And sprinkles, well, who could say no to a slice of cake with sprinkles 🙂
The strawberry and cream filling is my favorite part and I agree, sprinkles makes everything better. Thanks for the comment and for visiting:)