Moist Vanilla Cake with Strawberry Filling (+ cream cheese frosting)

Large slice of vanilla layer cake with strawberry filling.

Moist Vanilla Cake with Strawberry Filling (+ cream cheese frosting)

Course: Dessert

Cuisine: American

Keyword: vanilla cake with strawberry filling

Difficulty Level: Experienced

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings: slices

Calories: 808kcal

Author: Kara @I Scream for Buttercream

A deliciously moist vanilla cake made from scratch with a homemade strawberry filling all covered in a rich cream cheese frosting.

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US Customary - Metric

Ingredients

For the strawberry filling:

3 cups frozen strawberries, thawed and cut into pieces
½ cup white sugar
1 tablespoon lemon juice
¼ cup water
2 ½ tablespoons cornstarch
Red food coloring (optional)

For the cake:

2 ⅔ cups all-purpose flour (Measured correctly: spooned into the measuring cup and leveled off - don't scoop and pack the flour into the cup)
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
2 tablespoons vegetable oil (or canola oil)
1 cup sour cream, near room temperature
½ cup milk, near room temperature
2 teaspoon vanilla extract (or vanilla bean paste)
1 cup unsalted butter, room temperature (2 sticks)
2 cups granulated sugar
3 large eggs, near room temperature

For the frosting:

1 (8 ounce) package cream cheese, near room temperature
1 cup unsalted butter, room temperature
5 cups confectioner's sugar
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon milk or cream (may use an additional teaspoon to reach desired consistency)

Instructions

For the filling:

Make the filling at least 4 hours before making the cake as it will need to cool down and chill. It can also be made the day before and kept in the fridge until ready to use.
Add the strawberries, sugar and lemon juice to a large saucepan. Heat on medium and bring to a simmer. Let it simmer for several minutes until the strawberries break down a little and the mixture thickens up. Stir frequently. You may also use a potato masher to mash up the strawberries a bit while it's heating.
Mix the warm water and cornstarch in a measuring cup until well mixed, then pour into the strawberry mixture.
Stir well and allow the mixture to lightly simmer for about a minute until it thickens, then remove from the heat.
Feel free to add red food coloring to make this filling a stronger or brighter red color.
Allow the filling to cool to room temperature, then cover it and place in the refrigerator until ready to use.

For the cake:

Preheat the oven to 325 degrees F.
Grease and flour two, 8-inch round cake pans and set aside.
Make sure to set the cold ingredients out, so they can come closer to room temperature before making the batter. This will keep the batter from clumping up and will help it mix better.
In a medium-sized bowl, combine the flour, baking soda, baking powder and salt. Whisk well and set aside.
In another bowl, add the oil, sour cream, milk, and vanilla extract. Whisk well and set aside.
In a large mixing bowl, add the room-temperature butter and the sugar and mix with an electric mixer on medium-high for several minutes until light and fluffy.
Add the eggs one at a time, and mix on low-medium but only for about 20 seconds after adding each egg. If you mix too long or at too high a speed here, the cake can turn out rubbery or spongy.
Scrape down the sides and bottom of the bowl and mix again on medium, only until everything is well incorporated.
Alternately add in the dry mixture and the liquid mixture to the butter mixture, starting and ending with the dry mixture.
(Add in ⅓ of the dry mixture and mix on medium just until combined. Add in ½ the liquid mixture, mixing only until combined. Add in another ⅓ of the dry mixture, mixing only until combined. Add in the last of the liquid mixture, mixing only until combined, then the last of the dry mixture and mix until combined.)
Be very careful only to mix until just combined. Mixing too long and at too high of a speed can cause the cake to come out dense, rubbery or to fall in the middle.
Scrape down the sides of the bowl and mix again only for 7-10 seconds or so. The cake batter should be thick and fluffy at this point.
Pour the batter into the two prepared, 8-inch round cake pans, smooth the batter evenly and bake at 325 degrees F on the middle rack for approximately 45-50 minutes.
The cake is fully baked when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean. The sides of the cake layers will also slightly pull away from the pans.
Remove the cake layers from the oven and place them on a wire rack, still inside the pans, for about 15 minutes. The cake layers will flatten out as they cool.
After 15 minutes turn the cake layers out of the pans and set them onto the cooling racks and allow them to cool completely before adding filling and frosting.

For the frosting:

In a large mixing bowl, add the room-temperature cream cheese and butter and mix with an electric mixer on medium-high until smooth.
Add the confectioner's sugar, vanilla and salt and mix on medium until combined, then on medium-high until smooth. (You can add the confectioner's sugar half at a time to avoid making a mess.)
Add milk if needed to reach desired consistency and mix well.
Whip for several minutes on medium-high until fluffy.
Cover the bowl and set aside until the cake has cooled down. If you won't use it for a few more hours, it'll need to be stored in the refrigerator until then. Make sure to take it out of the fridge about an hour before you use it so that it'll warm up to a more spreadable consistency.

Timeline and How To Assemble:

Make sure the cake has cooled completely and that the strawberry filling is chilled. The cake does not have to be chilled, but it can't be warm.
Level the tops of the cake layers if needed however these cake layers should already cool flat on the tops.
Next, add a layer of the cake to a cake plate, then add a bit of the cream cheese frosting. It's also good to pipe an icing dam just around the inside of the cake layer to keep the strawberry filling from squishing out later on.
Add ⅔ of the strawberry filling. Try not to add the filling close to the edges of the cake layer so that it doesn't squish out.
There will be some strawberry filling left over and you can either add that to the top of the cake after it's frosted,, or add it to an airtight container, store in the refrigerator and use as a jam on toast, etc. Just make sure to use it within about 5 days.
Add the last layer of cake, then cover the entire sides and top of the cake with the remaining frosting.
Feel free to add more of the strawberry filling on the top of the cake, or leave the cake covered only in the frosting.
See the notes section for best ways to store this cake, how to serve it and for more questions.

Notes

How to Store: Because this cake is covered with cream cheese frosting and contains a fruit filling, it should be stored covered or in an airtight container in the refrigerator and can last up to 5 days.
If the cake does not include the frosting or the filling, then it can be stored covered well at room temperature for up to 5 days.
This cake can also be frozen. See the FAQ section of the post for more information on freezing the cake layers.

How to serve: Most cakes are best served closer to room temperature, especially when made with butter like this one. Since this cake must be stored in the fridge, set the cake out (or cut off a slice and set the slice out) to come closer to room temperature for about 20-30 minutes before serving.
You can also pop a slice in the microwave to warm up a bit, but only for about 10 seconds or so.

For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.

Nutritional values are an estimate.

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Nutrition