Strawberry Vanilla Cake

Strawberry vanilla cake is a soft vanilla cake topped with vanilla buttercream and fresh strawberries.

This strawberry vanilla cake recipe uses sour cream and avocado oil for a moist, tender crumb, is finished with vanilla buttercream, and topped with fresh strawberries and strawberry preserves, making it perfect for summer desserts.

Ingredients You'll Need

Note: Full ingredients and amounts are listed in the recipe card below.

• All-purpose flour: Provides structure, helping the cake hold its shape without becoming dense.
• Unsalted butter: Adds richness and supports proper creaming.
• Granulated sugar: Sweetens the cake and helps create a light texture.
• Eggs: Bind the batter and support an even rise.
• Sour cream: Adds moisture and keeps the crumb soft.
• Avocado or canola oil: Extends moisture and prevents dryness.
• Vanilla extract and clear vanilla: Add classic vanilla flavor and color.
• Powdered sugar: Sweetens and stabilizes the buttercream.
• Fresh strawberries: Add freshness and natural sweetness.
• Strawberry preserves: Enhance strawberry flavor and help bind the topping; I recommend Bonne Maman.

How to Make Strawberry Vanilla Cake

Note: Full instructions are provided in the recipe card below.

1. Vanilla Cake: Preheat the oven to 340°F / 170°C. Line a 9 × 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and baking soda until evenly combined. Set aside.
3. In a large mixing bowl, beat the butter, salt, and granulated sugar on high speed for about 3 minutes, until light and creamy, using a hand mixer or stand mixer.
4. Add the eggs one at a time, mixing well after each addition until fully incorporated. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until no dry streaks remain.
5. Add the sour cream, oil, and vanilla, mixing briefly until combined. Do not overmix.
6. Use a rubber spatula to gently fold the batter once or twice to ensure everything is evenly incorporated.
7. Pour the batter into the prepared pan and smooth the surface. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then lift it out and transfer to a wire rack to cool completely.
9. Vanilla Buttercream: Beat the butter on medium-high speed for about 4 minutes, until smooth and creamy. Scrape down the bowl and mix for another 2 minutes.
10. Add the powdered sugar, both vanilla, and milk in two additions, mixing well after each until smooth and fluffy.
11. Scrape down the bowl, then beat for 2 more minutes to finish the buttercream.
12. Assembling the Cake: Dice the strawberries into small pieces and mix them with the strawberry preserves in a bowl.
13. Spread an even layer of vanilla buttercream over the completely cooled cake. Spoon the strawberry mixture over the buttercream and spread gently.

Hint: If serving within 1 hour, add the strawberries immediately. Otherwise, store the frosted cake in the refrigerator and add the strawberries just before serving.

Storage, Make Ahead, & Freezing

Storage: Store the frosted cake, covered, in the refrigerator for up to 3 days; add strawberries just before serving.

Make Ahead: Bake the cake up to 1 day in advance and frost before serving for the best texture.

Freezing: Freeze the unfrosted vanilla cake, tightly wrapped, for up to 2 months; thaw at room temperature before decorating.

Camila's Tips & Variations

• Dense crumb : Stop mixing as soon as the batter is combined to prevent excess gluten.
• Dry cake: Avoid overbaking and check the cake a few minutes early.
• Soft frosting: Chill the buttercream briefly before spreading if the kitchen is warm.
• Watery strawberries: Add the strawberry topping just before serving.

Frequently Asked Questions

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Recipe

Strawberry Vanilla Cake

by Camila Benitez

Strawberry vanilla cake is a soft vanilla cake topped with vanilla buttercream and fresh strawberries.

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Prep Time 30 minutes mins

Cook Time 28 minutes mins

Total Time 58 minutes mins

Course Dessert

Cuisine American

Servings 9

Calories 466 kcal

Ingredients

  

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Vanilla Cake

• ▢ 180 g all-purpose flour
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 90 g unsalted butter room temperature
• ▢ 150 g granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 120 g sour cream room temperature
• ▢ 2 tablespoons avocado oil or canola oil
• ▢ ½ tablespoon vanilla extract
• ▢ ½ tablespoon clear vanilla

Vanilla Buttercream

• ▢ 113 g unsalted butter , softened but still cool to the touch, cut into small pieces
• ▢ 165 g powdered sugar , sifted
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon clear vanilla
• ▢ 1 teaspoon heavy cream or whole milk room temperature

Decoration

• ▢ 250 g fresh strawberries
• ▢ 2 tablespoons smooth strawberry preserves (such as Bonne Maman)

Instructions

 

• Vanilla Cake: Preheat the oven to 340°F / 170°C. Line a 9 × 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
• In a medium bowl, whisk together the flour, baking powder, and baking soda until evenly combined. Set aside.
• In a large mixing bowl, beat the butter, salt, and granulated sugar on high speed for about 3 minutes, until light and creamy, using a hand mixer or stand mixer.
• Add the eggs one at a time, mixing well after each addition until fully incorporated. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until no dry streaks remain.
• Add the sour cream, oil, and vanilla, mixing briefly until combined. Do not overmix.
• Use a rubber spatula to gently fold the batter once or twice to ensure everything is evenly incorporated.
• Pour the batter into the prepared pan and smooth the surface. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then lift it out and transfer to a wire rack to cool completely.
• Vanilla Buttercream: Beat the butter on medium-high speed for about 4 minutes, until smooth and creamy. Scrape down the bowl and mix for another 2 minutes.
• Add the powdered sugar, both vanilla, and milk in two additions, mixing well after each until smooth and fluffy.
• Scrape down the bowl, then beat for 2 more minutes to finish the buttercream.
• Assembling the Cake: Dice the strawberries into small pieces and mix them with the strawberry jam in a bowl.
• Spread an even layer of vanilla buttercream over the completely cooled cake. Spoon the strawberry mixture over the buttercream and spread gently.

Notes

Storage: Store the frosted cake, covered, in the refrigerator for up to 3 days; add strawberries just before serving.

Make Ahead: Bake the cake up to 1 day in advance and frost before serving for the best texture.

Freezing: Freeze the unfrosted cake, tightly wrapped, for up to 2 months; thaw at room temperature before decorating. 

Nutrition

Nutrition Facts

Strawberry Vanilla Cake

Amount per Serving

Calories

466

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

14

g

88

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Cholesterol

 

93

mg

31

%

Sodium

 

130

mg

6

%

Potassium

 

107

mg

3

%

Carbohydrates

 

56

g

19

%

Fiber

 

1

g

4

%

Sugar

 

39

g

43

%

Protein

 

4

g

8

%

Vitamin A

 

703

IU

14

%

Vitamin C

 

17

mg

21

%

Calcium

 

40

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.