Strawberry Vanilla Layer Cake
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This Strawberry Vanilla Layer Cake is a classic and nostalgic cake that is perfect for any occasion! Soft and fluffy vanilla cake is filled with strawberry preserves and finished with strawberry buttercream.
If you’re looking for more strawberry cake recipes, check out some of my other favorites like Strawberry Whipped Cream Cake, Eggless Strawberry Shortcake, or Strawberry Almond Cake.
Table of Contents
I love this organic strawberry cake because it’s simple and classic. This Strawberry Vanilla Layer Cake is the perfect cake for birthdays, celebrations, or just a fun weekend bake!
Moist and fluffy vanilla cake with sour cream is stacked with strawberry preserves and finished with an easy strawberry buttercream. I finish off this cake with lots of fresh strawberries on top!
Why You’ll Love This Recipe
Classic: This Strawberry Vanilla Layer Cake is a classic flavor that is a crowd pleaser!
Light and Sweet: The subtle strawberry buttercream compliments the light and sweet vanilla cake that’s bursting with juicy strawberries.
Naturally Colorful: I love this cake because it’s naturally pink!
Simple and Elegant: This organic strawberry cake is both simple and elegant. Perfect for a birthday, dinner party, or backyard BBQ.
Ingredients
- Butter: I use Organic Valley Butter.
- Cane Sugar: I used Wholesome in this recipe.
- Vanilla Extract: My favorite is Simply Organic.
- Eggs: I use organic large eggs.
- Sour Cream: Using sour cream makes the cake incredibly moist and fluffy. My favorite is Organic Valley.
- Milk: I use Organic Valley Grassmilk as this has more nutrients than regular milk.
- Cake Flour: I use organic cake flour.
- Baking Powder and Salt: Essential for cakes!
- Strawberry Preserves: I use my Homemade Strawberry Preserves but you can use store bought or even strawberry jam too!
- Powdered Sugar: I used Wholesome in this recipe.
- Strawberry Powder: I use organic freeze dried strawberry powder here to create a naturally colorful frosting with minimal effort!
- Strawberries: I use organic strawberries for the top of this cake. But this is optional and you can leave off if you want.
Tools Needed
- Scale: Using a digital food scale is so important for baking!
- Stand Mixer: I use a stand mixer but if you other you can use your hand mixer too.
- 6-inch Cake Pans: You’ll need three 6-inch cake pans.
- Parchment Paper: I use Kana nontoxic parchment paper rounds, use code MIMIBAKES for a discount.
- Cake Turntable: I use a turntable to frost the cake. Check out my marble turntable or you can also check out this budget friendly turntable too.
- Piping Bag: You’ll need a piping bag to stack this cake because it has filling.
- Cake Spatula: I use a straight cake spatula but an offset one is fine too, whichever you prefer.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the eggs, sour cream, and milk and mix until combined.
Add the cake flour, baking powder, and sea salt and mix together on low until combined into a smooth batter.
Step 3
Transfer the cake batter evenly to the prepared pans, about 226 grams each.
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions.)
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, strawberry powder, and water. Mix on low until combined then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
Step 5
To assemble the cake: Transfer some of the frosting to a piping bag with no tip. Cut a small hole.
Step 6
On a cake stand or cake spinner, add the first cake layer. Add a small amount of frosting on top and spread evenly. Pipe a frosting boarder around the edge of the cake. Then add in strawberry preserves into the center of the frosting boarder.
Place the second cake layer on top and repeat this process. Add a small amount of frosting onto the cake layer and spread evenly. Pipe a boarder of frosting around the edge of the cake and fill the center with strawberry preserves. Top with the third cake layer. For more detailed description of this process, visit my post How to Stack a Layer Cake with Filling.
Step 7
Next, crumb coat the cake. If you are new to cake baking, check out How to Crumb Coat a Cake for a detailed description plus tips and tricks.
Step 8
Once the cake is crumb coated, finish it with a spiral design. For a more in depth description of a the design, visit my post How to Spiral a Buttercream Cake.
Step 9
Add fresh strawberries on top of the cake.
Baker’s Tips
- Be sure your butter is softened. I like leaving this out to soften at room temperature for the best results.
- I use my Homemade Strawberry Preserves for the filling, store bought preserves or jam also work!
- Make sure to store extra cake in the fridge because of the strawberry filling and fresh strawberries.
FAQ’s
Yes, just add 1/4 teaspoon salt to the batter and 1/2 teaspoon salt to the buttercream if you like.
No, you don’t. But, this is what gives it a beautiful pink color and also added strawberry flavor. But, this is totally optional and you can leave it out if you prefer.
Be sure to store leftover cake in an airtight container in the fridge because of the fresh strawberry filling and the strawberries on top.
Craving More?
Strawberry Vanilla Layer Cake
Equipment
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- 57 grams sour cream (room temperature)
- ½ cup milk (room temperature)
- 170 grams cake flour
- 1 teaspoon baking powder
- ½ teaspoons fine sea salt
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 1 tablespoon freeze dried strawberry powder
Filling
- 170 grams strawberry preserves (or jam)
Topping
- 85 grams strawberries
Instructions
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the eggs, sour cream, and milk and mix until combined.
- Add the cake flour, baking powder, and sea salt and mix together on low until combined into a smooth batter.
- Transfer the cake batter evenly to the prepared pans, about 226 grams each.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, strawberry powder, and water. Mix on low until combined then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy.
- To assemble the cake: Transfer some of the frosting to a piping bag with no tip. Cut a small hole.
- On a cake stand or cake spinner, add the first cake layer. Add a small amount of frosting on top and spread evenly. Pipe a frosting boarder around the edge of the cake. Then add in strawberry preserves into the center of the frosting boarder.
- Place the second cake layer on top and repeat this process. Add a small amount of frosting onto the cake layer and spread evenly. Pipe a boarder of frosting around the edge of the cake and fill the center with strawberry preserves. Top with the third cake layer. For more detailed description of this process, visit my post How to Stack a Layer Cake with Filling.
- Next, crumb coat the cake. If you are new to cake baking, check out How to Crumb Coat a Cake for a detailed description plus tips and tricks.
- Once the cake is crumb coated, finish it with a spiral design. For a more in depth description of a the design, visit my post How to Spiral a Buttercream Cake.
- Add fresh strawberries on top of the cake.
- Store in an airtight container for up to 3 days.
Video
Notes
Nutrition
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