My husband, bless him, is a classic meat-and-potatoes kind of man. More than once we’ve gone out for a fancy meal and he ordered chicken fingers and fries. I say this with affection even when I roll my eyes — he’s who he is and I love him for it.
He’ll always taste my cake, even if I warn him it contains curry or coriander. He might not gush over every eccentric flavour I serve, but he’ll nod, smile, and take a bite. With this strawberry vanilla cake, though, he licks the plate clean and looks at me with puppy-dog eyes asking for a second slice.
Note: This post contains affiliate links; I may earn a small commission at no extra cost to you. Thank you for supporting CAKED by Katie.
Vanilla Cake With Strawberries
This cake is one of those reliably comforting recipes: tender, fragrant vanilla layers paired with a sweet, fruity buttercream. Many times I bring leftover family cake to neighbours, because there’s no point storing a whole cake when I’ll likely bake a different flavour the next weekend. But this strawberry vanilla cake is special — I slice it, wrap the pieces individually, and pop them in the freezer for late-night cravings. My husband often eats a frozen slice straight from the plate without thawing. That alone says a lot about how good it is.
How To Freeze Strawberry Vanilla Cake
To freeze individual slices, wrap each one tightly in plastic wrap, then place them in an airtight container or freezer bag to prevent freezer burn and absorb odors. When the craving hits, a frozen slice can be enjoyed straight from the freezer. The cake holds up well and the buttercream stays creamy even when chilled.
How To Make Strawberry Buttercream
The vanilla cake layers are light and understated so the strawberry buttercream can take center stage. Over the years I’ve tested many strawberry options — freeze-dried powder, reduced fresh fruit, extracts — but what wins every time is a simple addition of strawberry jam. The jam gives real flecks of fruit and an unmistakable strawberry sweetness that tastes genuine and bright in the frosting.
I add jam to a classic buttercream base, and if you want a stronger flavor you can enhance it with a touch of strawberry emulsion or a drop of pink gel food color for presentation. Keep a couple of slices frozen for emergencies — you’ll thank me when a late-night dessert craving strikes.
Strawberry Lover? Try these:
- Strawberry Almond Sprinkle Cookies
- Strawberry Almond Cake
- Strawberry Shortcake Cupcakes (gluten-free / dairy-free)
- Strawberry Oreo Cake (vegan / gluten-free)
Strawberry Vanilla Cake
5 from 1 review
- Author: Katie
- Total Time: 2 Hrs 30 Mins
- Yield: 10 Slices
- Diet: Low Lactose
Description
Fluffy vanilla cake layers are paired with a light, whipped strawberry buttercream for a dessert that tastes of real strawberries and simple comfort. This recipe is a family favourite for gatherings, birthdays, or whenever a bright, classic cake is in order.
Ingredients
Vanilla Cake
- 1/3 cup dairy-free salted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup egg whites (approximately 4 egg whites), room temperature
- 1/4 cup dairy-free yogurt, room temperature
- 1 tbsp vanilla extract
- 2 1/2 cups cake flour, sifted
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 2/3 cup dairy-free milk, room temperature
Strawberry Buttercream
- 2 cups dairy-free salted butter, room temperature
- 6 cups icing sugar
- 2 tsp fine sea salt
- 1 tbsp vanilla extract
- 2 tsp strawberry emulsion (optional)
- 1/2 cup strawberry jam
- Optional: pink gel food color
- Optional: fresh strawberries for decoration
Instructions
Vanilla Cake
- Preheat the oven to 350°F (175°C) and prepare three 6-inch round cake pans by greasing and lining them.
- In a stand mixer bowl, cream the butter and sugar using a whisk or paddle attachment on high for about 1 minute until light.
- Add the egg whites and beat on high for 2 minutes.
- Mix in the dairy-free yogurt and vanilla extract on high for an additional 2 minutes.
- Sift and add the dry ingredients (cake flour, baking powder, baking soda, and salt) to the mixer and blend on low to combine.
- While mixing on low, slowly pour in the milk and mix until just combined. Avoid overmixing the batter.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
- Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Strawberry Buttercream
- In a stand mixer bowl, beat the butter on high speed with a paddle attachment until very light and fluffy, about 5–10 minutes.
- Add the icing sugar, salt, vanilla extract, strawberry emulsion (if using), and strawberry jam. Mix on low until combined.
- Increase the speed to medium and whip for about 5 minutes until the buttercream is smooth and creamy. Scrape the bowl as needed.
Cake Assembly
- Level the cooled cake layers if needed. Place one layer on a cake board or serving plate and spread approximately 1½ cups of buttercream on top.
- Repeat with the remaining layers, then apply a thin crumb coat of buttercream around the whole cake. Chill in the refrigerator for 20 minutes to set the crumb coat.
- Apply a final layer of buttercream and smooth the sides. If desired, tint the frosting with a drop of pink gel color for a soft hue.
- Decorate the top with piped swirls, sliced fresh strawberries, and sprinkles. Serve and enjoy.
Equipment
- Three 6-inch round cake pans
- Stand mixer with paddle and whisk attachments (or a hand mixer)
- 9-inch angled icing spatula
- Bench scraper or icing smoother
- Piping bag and star tip for decoration (optional)
- Cake turntable (optional but helpful)
- Prep Time: 2 hrs
- Cook Time: 30 mins
- Category: Cakes
- Method: Baking
- Cuisine: American