Strawberry Vanilla Cake

Growing up in Virginia, the arrival of strawberry season meant one thing: the annual church picnic down by the river. I can still see the ladies lining up their desserts on the long folding tables, but the one that always disappeared first was a towering layer cake bursting with the scent of fresh berries. That memory is the heart of this recipe—a true celebration of summer’s bounty wrapped in warm Southern hospitality and designed to bring folks together.

this Recipe

This isn’t just a standard vanilla cake with fruit thrown in; it is a labor of love featuring a homemade strawberry reduction that infuses every bite with authentic, deep flavor. We use a special blend of butter and oil to create that signature moist, tender crumb that melts on your tongue, topped with a buttercream so fresh it tastes like a summer afternoon.

A Slice of Summer Perfection

There is a reason this cake holds a special place in my heart. Unlike boxed mixes that rely on artificial flavors, we build the strawberry taste from the ground up by reducing fresh berries into a concentrated jam. This technique delivers a punch of natural fruitiness that pairs beautifully with the sweet vanilla layers.

• The Perfect Crumb: By using both butter and oil, we get the best of both worlds—the rich, creamy flavor of butter and the lasting moisture that oil provides.
• Natural Beauty: The lovely pink hue of the buttercream comes straight from the fruit, making it a showstopper for birthdays, showers, or Sunday dinner.
• Stable yet Soft: The addition of cornstarch to the flour mimics cake flour, resulting in a tender texture that is sturdy enough to stack but soft enough to melt in your mouth.

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The Pantry Essentials

To achieve that bakery-quality texture at home, we rely on a few key ingredients. Quality really matters here, as simple ingredients are the backbone of this Southern classic.

• Fresh Strawberries: You will need about 3 cups. We cook them down with sugar and lemon juice to remove excess water, preventing the buttercream from splitting.
• Fats (Butter & Oil): I use unsalted butter softened to room temperature for flavor, and a neutral oil (like sunflower or canola) to keep the cake moist for days.
• Cornstarch: This is a pro move. Adding cornstarch to all-purpose flour lowers the protein content, giving you a tender cake crumb similar to cake flour.
• Room Temperature Eggs: These emulsify better into the batter, creating a smoother, more uniform structure.
• Vanilla Extract: Use a high-quality pure vanilla extract for the best aromatic backdrop to the bright strawberry flavor.

How to Bake It

Step 1: Create the Strawberry Reduction

Start by whisking cornstarch and water in a small bowl. In a saucepan, combine your chopped strawberries, sugar, and lemon juice over medium-low heat. Stir until it simmers and reduces (about 8–10 minutes). Add the cornstarch slurry and stir until thickened. It should stick to the back of a spoon. Remove from heat and let it cool completely in the fridge for at least an hour. This step is vital for a stable filling.

Step 2: Prep and Mix the Batter

Preheat your oven to 350°F. Spray two 8-inch round pans and line the bottoms with parchment paper—this is the best way to guarantee your cakes release perfectly. In a large bowl or stand mixer, beat the softened butter and oil until combined, then add eggs and vanilla. Mix in the sugar. In a separate bowl, whisk the flour, cornstarch, salt, and baking powder.

Step 3: Bake the Layers

Alternate adding the milk and the dry ingredients to your wet mixture, starting and ending with the dry. Mix just until combined to keep the texture tender. Divide the batter evenly between the pans and bake for 24–30 minutes, or until a toothpick comes out clean. Let them cool in the pans for 15 minutes before flipping onto a wire rack.

Step 4: Whip the Strawberry Buttercream

Once the reduction is cold, beat the softened butter in a large bowl. Slowly add powdered sugar until combined. Mix in ¼ cup of your chilled strawberry filling. If it feels too soft, add a little more sugar; if too stiff, a splash of milk helps, though the fruit usually provides enough liquid.

Step 5: Assemble with Care

Place one cooled cake layer on your serving plate. Pipe a dam of buttercream around the edge to hold the filling in. Spread the remaining strawberry filling inside the dam, then place the second layer on top. Frost the exterior with the remaining strawberry buttercream and decorate as desired.

Jesse’s Secrets for Success

Baking is as much about the method as it is the ingredients. Here are a few tricks from my kitchen to yours to help you get that perfect Southern crumb.

• Temperature Matters: Make sure your butter, eggs, and milk are all at room temperature. This allows them to bond together into a smooth emulsion, trapping air for a fluffier cake. If you rush this, your batter might curdle.
• Cool that Filling: The strawberry reduction must be completely cold before you add it to the buttercream or use it as filling. If it is even slightly warm, it will melt your butter and create a soupy mess.
• Don’t Overmix: Once you add the flour, mix only until the white streaks disappear. Overmixing develops gluten, which can lead to a tough, rubbery texture rather than the tender crumb we want.
• Fruit Prep: For more details on handling seasonal produce in your batter, check out my guide to baking with fresh fruit to prevent soggy bottoms.

Make It Your Own

While I love this classic version, there are plenty of ways to tweak this recipe to suit your celebration.

• Lemon Berry Twist: Add a tablespoon of fresh lemon zest to the vanilla cake batter for a citrus pop that complements the strawberries beautifully.
• Cupcakes: This batter works wonderfully for cupcakes. simply reduce the baking time to 18–22 minutes.
• White Chocolate: Stir a handful of white chocolate chips into the batter for added texture and sweetness.
• Other Berries: If strawberries aren’t in season, this reduction technique works well with raspberries too. If you enjoy tart flavors, you might also like our raspberry white chocolate cake.

At the Table

This cake is a centerpiece all on its own, but a few simple touches can make it even more inviting. I like to serve generous slices on my grandmother’s floral china, perhaps with a scoop of vanilla bean ice cream on the side to cut the sweetness.

For a summer gathering, a pitcher of cold sweet tea or fresh lemonade pairs perfectly with the berry notes. If you have extra fresh strawberries, slice them up and fan them out on top of the cake or on the individual plates for a fresh garnish. If you are planning a full dessert table, this pairs wonderfully alongside a strawberry tres leches cake for the ultimate fruit lover’s spread.

The Final Slice

There is something truly special about placing a homemade cake in the center of the table. It tells your guests that they are worth the time and effort. I hope this strawberry vanilla cake becomes a new tradition in your home, just as it is in mine. The combination of the tender vanilla sponge and that jammy, intense strawberry filling is one of my all-time favorites.

If you enjoyed this recipe, you might also want to try our blueberry coffee cake for your next brunch. Happy baking, and remember that love is the most important ingredient!

*Recipe adapted from The Cookie Dough Diaries.*

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