Strawberry Vanilla Cake – A Light and Moist Layer Cake

This Strawberry Vanilla Cake brings together two familiar comforts: a soft, moist vanilla sponge and fresh strawberry filling folded gently into whipped cream. It’s a layer cake that doesn’t ask for perfection just your attention and good ingredients.

You’ll learn exactly how to build this from scratch with confidence. No tricks. Just a simple vanilla cake recipe that holds its shape, a fresh strawberry filling that doesn’t run, and a drizzle that adds brightness without taking over. I’ve tested every part of this to make sure the texture stays light, the layers hold, and the flavor feels balanced, not overly sweet.

The Structure Behind the Simplicity

Every part of this cake serves a purpose. The vanilla sponge acts as a neutral base with enough moisture to stand up to the filling. It’s not overly airy like chiffon or too dense like pound cake. This is an easy vanilla cake, but not plain in any sense. The butter carries flavor, the sugar brings more than sweetness it helps build a soft crumb and the eggs bring stability.

The milk, specifically whole milk, isn’t a throwaway choice. I’ve tried using buttermilk here. It adds tang, yes, but it dulls the vanilla and fights the strawberries. Whole milk gives you softness without muddying the flavor.

If you’re familiar with my simple moist vanilla cake recipe, you’ll notice the proportions are close. This one leans a touch heavier on eggs for structure. It needs that extra support when filled with whipped cream and sliced fruit.

Try my full Vanilla Cake Recipe if you’re serving a crowd without fruit: Simple Moist Vanilla Cake Recipe

Building Flavor with a Light Hand

The filling comes next, and it deserves its own focus. You’ll whip cold heavy cream with powdered sugar until it holds, then fold in fresh strawberries. Not jam. Not compote. Thinly sliced fresh strawberries. This gives you contrast. Sweetness meets brightness. Cream meets fruit.

I’ve tried folding in strawberry puree or strawberry reduction in the past. It’s too wet. It collapses the cream. This way, you get texture and flavor without losing structure.

If you like strawberries in cake, take a look at my Strawberry Cake. It uses berries in the batter itself for a different approach.

Vanilla vs. Sponge: What’s the Difference?

Let’s pause for a second. A lot of readers ask about the difference between a vanilla sponge cake and a regular vanilla cake. In my notes, the distinction is in the eggs.

A vanilla sponge cake relies on whipped eggs to build height. This cake does not. It uses baking powder. That makes it sturdier and easier to bake evenly at home. You don’t need special pans or folding techniques. Just a reliable vanilla cake with strawberry filling that doesn’t collapse under pressure.

For a softer sponge variation, you can try my Vanilla Sponge Cake. It’s lighter but won’t hold up well to heavy fillings.

Cooked Sauce, Not Syrup

The strawberry drizzle is where this cake earns its shine. This isn’t a syrup. You’ll cook fresh chopped strawberries with sugar and lemon juice until they soften. Then reduce the mixture until it thickens slightly. You can leave it loose or stir in a cornstarch slurry if you want the sauce to cling more tightly to the sides.

I like to keep it slightly runny it trickles down the cake and pools at the base. The visual alone adds something to the table. It feels like summer on a plate.

Assembly is a Pause, Not a Rush

Once the cake layers have cooled completely, trim if needed. I often skip trimming unless they’re very domed. Stack one layer, add a generous spoonful of your whipped strawberry filling, then top with the second.

Frost the outside with the rest of the whipped cream. It doesn’t need to be piped or fancy. A palette knife or even the back of a spoon works fine. The strawberry sauce goes on top, and a few fresh strawberries finish it.

I recommend chilling the cake for 20 to 30 minutes before slicing. It sets the filling just enough to give you cleaner slices without losing that soft texture.

How to Serve and Store This Cake Properly

Serve this cake slightly chilled, not cold. If it’s too cold, the whipped cream firms up too much and loses its smoothness.

I prefer slicing it with a long serrated knife wiped clean between cuts. The filling will want to spread, especially on warmer days. Don’t fight it. Just cut gently and slide each slice onto the plate.

For storage, cover the cake loosely with plastic wrap or place it in a cake carrier. It keeps well in the fridge for up to 2 days. The whipped cream holds its shape surprisingly well if you used cold tools and stiff peaks. Beyond that, the strawberries may begin to release too much liquid.

One Quick Comparison: Butter vs. Oil in the Base

I’ve been asked about swapping butter for oil in this vanilla cake base. I’ve tested it. Oil gives you moisture, yes, but not flavor. Butter, when creamed with sugar, adds both flavor and structure. Especially in a cake like this where the crumb needs to hold its shape under filling.

Stick with butter here. Oil makes the cake too soft, almost spongy, and doesn’t complement the strawberry filling in the same way.

If you want a faster single-serving option with similar flavor, try my Vanilla Mug Cake. It’s made for quick cravings.

What Makes This Cake Stand Out Every Time

This isn’t a bakery-style cake trying to impress with height or gloss. This is a cake that feels like you made it yourself and took time to get it right.

The balance of soft vanilla, fresh strawberry filling, and that light whipped cream doesn’t overwhelm. It gives you freshness in every bite without feeling heavy.

The strawberry sauce helps tie everything together, both visually and in flavor. And that’s why it’s stayed in my spring and summer rotation for years.

Save This Recipe and Share Your Slice

Pin this recipe to your “Layer Cake,” “Strawberry Desserts,” or “Spring Cakes” board so you can find it when fresh strawberries are at their best.

If you bake this cake, I’d love to hear how it turned out. Share your thoughts or tips in the comments. I always read them. And if you made any swaps or added your own twist, let me know.

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