White cake with strawberries and whipped cream frosting

This white cake with strawberry filling is layered with moist white cake layers, a fresh strawberry filling, and smooth vanilla buttercream, for a wonderful fresh dessert!

• 🍰A cake for any occasion
• 🥘Ingredients
• 🔪Instructions
• ✔️Expert Tips
• 💭FAQs
• 🔖Related recipes
• 📋 Recipe

🍰A cake for any occasion

This white cake with strawberry filling is perfect for spring, summer, Valentine's Day...really, any occasion! Frozen strawberries can be used for the filling, so it can be made in any season.

While this cake has a few steps to it, it can be made over several days to make it easier. The cake layers can be baked and frozen until needed, and the strawberry filling can be made and stored in the refrigerator until ready to use.

If you like strawberry desserts, try strawberry shortcake, strawberry crepe cake, or homemade strawberry ice cream!

🥘Ingredients

White cake ingredients

Ingredient notes

• Whole milk - whole milk gives a rich taste to baked goods. If you are concerned about the fat content, or have other reasons to not use it, 2% milk would be a good substitute. I don't recommend using any lower fat milks.
• Egg whites - You can use egg whites from a carton, or from fresh eggs. What to do with leftover egg yolks? Make ice cream!
• Clear vanilla extract - You can use regular vanilla extract, but your cake won't be as white.

Strawberry filling ingredients

Ingredient notes

• Strawberries - You can use fresh or frozen strawberries. There is no need to thaw frozen berries before using.
• Lemon juice - Use fresh lemon juice for best taste.

Buttercream frosting ingredients

Ingredient notes

• Heavy whipping cream - You can substitute this with milk.
• Unsalted butter - Salted butter can be used too. The buttercream will just have a more salty flavour to it. You can also substitute butter with half butter and half vegetable shortening.

🔪Instructions

White cake layers

This cake can be made in either 8" or 9" cake pans. This recipe was made using 8" pans, so if you use 9", the cakes probably will be done a bit quicker. Start checking for cake doneness at 30 minutes.

To make the cake, whisk flour, baking powder, and salt together in a large bowl. In a separate large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Add oil vanilla extract, and combine.

Measure out milk in a liquid measuring cup. Add egg whites and whisk to combine. Alternate adding milk mixture and dry ingredients into the cake batter, starting and ending with the milk mixture. Mix until just combined after each addition.

Divide cake batter evenly between pans. Bake for 35-40 minutes at 350°(180°C). Let cakes cool in their pans for 5 minutes, and then carefully turn them out onto a wire rack, to cool completely.

Strawberry filling

In a medium saucepan over medium heat, combine water and cornstarch. Stir occasionally until mixture thickens and is smooth. Add sugar and strawberries and stir well.

Cook the mixture over medium heat until the strawberries soften, about 3 minutes. Mash the berries with a potato masher or a fork. You want the berries to be partly mashed up. If you like a smooth filling, you can puree after the filling has cooled.

Continue cooking and stirring until the filling thickens, about 5 minutes. Add lemon juice and salt and stir to combine. Let filling cool at room temperature, and then store in the refrigerator until it cools.

Vanilla buttercream frosting

Beat butter in a large bowl until fluffy, about 3 minutes. Add powdered sugar and beat until combined, about 3 minutes. Beat in vanilla extract and heavy whipping cream until the buttercream is smooth.

Assembly

Cut domes off the cake layers, if necessary. Place one cake layer on a serving plate. Pipe a ridge around the top of the cake with buttercream frosting, to keep the strawberry filling from oozing out of the cake. I used an Ateco 808 piping tip.

Spoon half of the strawberry filling on top of the cake, within the buttercream border. Place the second cake layer on top, and frost the whole cake with buttercream, reserving a cup for decoration.

Pipe a border around the top of cake. I used an Ateco 847 piping tip. Fill the top of cake with remaining strawberry sauce.

For more step by step photos, see the web story for this white cake with strawberry filling recipe!

✔️Expert Tips

• Don't overmix the cake batter. The dry and wet ingredients should be mixed together until just combined.
• Divide the batter evenly between the two cake pans so the layers are even. I use a kitchen scale.
• If using frozen strawberries, use sliced strawberries so they will cook faster.
• If you want the strawberry filling smoother, puree it after it cools.

💭FAQs

Can I make this ahead?

The cake layers can be made ahead. Freeze them for up to 3 months and thaw overnight at room temperature.
Strawberry filling can be made ahead and stored in the refrigerator for up to 5 days.

What is the difference between a white cake and a vanilla cake?

A white cake uses egg whites only, to keep the cake from turning a yellow colour. If vanilla extract is being used, it should be clear.
A vanilla cake uses whole eggs, so it tends to be more on a yellow colour.

What flavour is a white cake?

A white cake is actually vanilla cake. The white part of it means that it is not as yellow as a vanilla cake. Egg whites and clear vanilla extract is used to keep it as white as possible.

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Let's Bake Together!

Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

📋 Recipe

This white cake with strawberry filling is layered with moist white cake layers, a fresh strawberry filling, and smooth vanilla buttercream, for a wonderful fresh dessert!

Prep Time 40 mins

Cook Time 50 mins

Course Dessert

Cuisine North American

Servings 14 servings

Calories 727 kcal

• ▢

  Two 8" or 9" cake pans

White cake layers

• ▢ 2 ⅔ cups all purpose flour
• ▢ 2 ½ teaspoons baking powder
• ▢ ¾ teaspoon salt
• ▢ ½ cup unsalted butter room temperature
• ▢ 1 ½ cups granulated sugar
• ▢ ⅔ cup vegetable oil
• ▢ 1 ½ teaspoons clear vanilla extract
• ▢ 1 cup whole milk room temperature
• ▢ 6 egg whites room temperature

Strawberry filling

• ▢ 1 cup water
• ▢ 3 tablespoons cornstarch
• ▢ ¾ cup granulated sugar
• ▢ 1 ½ pounds fresh or frozen strawberries
• ▢ 1 tablespoon lemon juice
• ▢ ⅛ teaspoon salt

Vanilla buttercream

• ▢ 1 ½ cups unsalted butter room temperature
• ▢ 4 cups powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2-3 tablespoons heavy whipping cream room temperature

White cake layers

• Preheat oven to 350°F (180°C) and line two 8" or 9" cake pans with parchment and grease the sides.

• In a large bowl, whisk flour, baking powder, and salt together.

• In a separate large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Add oil vanilla extract, and combine.

• Measure out milk in a liquid measuring cup. Add egg whites and whisk to combine.

• Alternate adding milk mixture and dry ingredients into the cake batter, starting and ending with the milk mixture. Mix until just combined after each addition.

• Divide cake batter evenly between pans. Bake for 35-40 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cake cool in their pans for 5 minutes, and then carefully turn them out onto a wire rack, to cool completely.

Strawberry Filling

• In a medium saucepan over medium heat, combine water and cornstarch. Stir occasionally until mixture thickens and is smooth.

• Add sugar and strawberries and stir well. Cook the mixture over medium heat until the strawberries soften, about 3 minutes. Mash the berries with a potato masher or a fork.

• Continue cooking and stirring until the filling thickens, about 5 minutes. Add lemon juice and salt and stir to combine. Let filling cool at room temperature, and then store in the refrigerator until it cools, at least 2 hours or up to 5 days.

Vanilla buttercream

• Beat butter in a large bowl until fluffy, about 3 minutes. Add powdered sugar and beat until combined, about 3 minutes.

• Beat in vanilla extract and heavy whipping cream until the buttercream is smooth.

Assembly

• Cut domes off the cake layers, if necessary. Place one cake layer on a serving plate. Pipe a ridge around the top of the cake with buttercream frosting, to keep the strawberry filling from oozing out of the cake. I used an Ateco 808 piping tip.

• Spoon half of strawberry filling on top of the cake, within the buttercream border. Place the second cake layer on top, and frost the whole cake with buttercream, reserving a cup for decoration.

• Pipe a border around the top of cake. I used an Ateco 847 piping tip. Fill the top of cake with remaining strawberry sauce.

• Serve immediately after assembly. Store leftovers in the refrigerator for up to 5 days.

• Don't overmix the cake batter. The dry and wet ingredients should be mixed together until just combined.
• Divide the batter evenly between the two cake pans so the layers are even. I use a kitchen scale.
• You can use fresh or frozen strawberries. There is no need to thaw frozen berries before using.
• If using frozen strawberries, use sliced strawberries so they will cook faster.
• If you want the strawberry filling smoother, puree it after it cools.

Serving: 14gCalories: 727kcalCarbohydrates: 92gProtein: 5gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mgSodium: 256mgPotassium: 161mgFiber: 2gSugar: 70gVitamin A: 888IUVitamin C: 29mgCalcium: 87mgIron: 1mg

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