There’s something so satisfying about a white layer cake. Maybe it’s the fluffy, soft texture, or the simple vanilla flavor that just can’t be beaten. Today, I am going to show you how to make a delicious white layer cake with strawberry filling that is sure to impress your friends and family. So get ready to learn how to make one of the best cakes out there!
About Strawberry Filled White Layer Cake
A strawberry filled white layer cake is a light and fluffy cake that is perfect for any occasion. The cake is made with three layers of white cake that are filled with a strawberry cream cheese filling. The cake is then iced with a vanilla buttercream frosting and decorated with fresh strawberries. This cake is sure to be a hit with everyone who tries it.
There’s nothing quite like a freshly baked cake, and this strawberry filled white layer cake is no exception. Made with fluffy white cake layered with freshly made strawberry filling, this cake is sure to please. The key to making this cake is to start with good quality ingredients. Be sure to use fresh strawberries for the filling, and for the frosting, use a good quality buttercream. If you’re feeling extra fancy, you can even garnish the cake with fresh strawberries and edible flowers. No matter how you decorate it, this strawberry filled white layer cake is sure to be a hit!
A white layer cake with strawberry filling is a classic dessert that is perfect for any occasion. The cake itself is light and fluffy, and the strawberry filling adds a touch of sweetness and color. To make this delicious treat, you will need the following ingredients:
- Granulated sugar
- Baking powder
- All purpse flour
- Whole milk
- Clear vanilla extract
- Egg whites
- Unsalted butter
- Vegetable oil
- Corn starch
- Lemon juice
- Granulated sugar
- Vanilla extract
- Heavy whipping cream
- Powdered sugar
- Unsalted butter
How To Make White Layer Cake With Strawberry Filling
A white layer cake with strawberry filling is the perfect dessert for any special occasion. The fluffy white cake, paired with the tart and juicy strawberries, makes for a delicious and refreshing treat. Plus, this cake is relatively easy to make, so you can spend more time enjoying your party or event instead of slaving away in the kitchen. Here is how to make a white layer cake with strawberry filling:
White Cake Layers
1. Preheat the oven to 350 degrees F (180 C). Grease and line three 8-inch round baking pans with parchment paper.
2. In a medium bowl, whisk together the sugar, baking powder, flour, milk, vanilla extract and salt until combined.
3. In a separate large bowl using an electric mixer or stand mixer, beat the egg whites until soft peaks form. Gradually add in the melted butter and oil while beating on medium speed.
4. Gradually add in the dry ingredients to the wet ingredients while beating on low speed until just combined. Divide the batter evenly between the three prepared pans and spread out with an offset spatula.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let cool in the pans for 10 minutes before turning out onto a cooling rack to cool completely.
1. In a medium saucepan over medium heat, whisk together the water, cornstarch and salt until combined. Add in the strawberries, lemon juice and sugar to the pot.
2. Cook for about 10 minutes, stirring often, until the mixture has thickened. Remove from heat and let cool completely before using as a filling for your cake.
1. In a large bowl using an electric mixer or stand mixer, beat the butter on medium speed until creamy and smooth.
2. Gradually add in the powdered sugar while beating on low speed until just combined. Increase to high speed and add in the vanilla extract and heavy cream, and continue to beat for 3-4 minutes or until light, fluffy and spreadable.
1. Place one of the cake layers onto a cake stand or serving plate. Spread with half of the strawberry filling, then top with another cake layer. Repeat with remaining filling and third cake layer.
2. Spread buttercream frosting over the entire cake using an offset spatula, swirling as desired. Serve immediately or store in an airtight container for up to 3 days. Enjoy!
Making a white layer cake with strawberry filling is a fun and rewarding baking project that will delight your friends and family. The light and fluffy cake layers, combined with the tart and sweet strawberry filling, make this a delicious dessert that is sure to be a hit. For the best results when frosti ing the cake, make sure not to overwork the buttercream frosting and be sure to let the strawberry filling cool completely before using as a layer.
Watch video how to make it easy:
- Make sure to use room temperature ingredients when baking the cake for best results.
- If your buttercream frosting comes out too thick, add a little more heavy cream until desired consistency is reached.
- For extra flavor, you can swap out the clear vanilla extract for pure almond extract or lemon extract in both the cake and buttercream frosting.
- If you don’t have strawberry preserves, you can use any type of jam or jelly as a filling for the cake.
- Leftovers will stay fresh and delicious in an airtight container for up to 3 days.
- If you want to make cupcakes instead, divide the batter evenly between 12 cupcake liners and bake for 20-25 minutes.
- For a vegan version, you can use dairy-free butter and milk in the cake batter, and coconut cream or vegan cream cheese in the buttercream frosting.
- You can substitute fresh strawberries for frozen if desired. Just be sure to thaw completely before using.
- If you want to make the cake ahead of time, you can bake the layers and freeze them until ready to use. Just make sure to assemble and frost the cake right before serving.
Make It Ahead Of Time
If you’re looking to make the cake ahead of time, you can bake the layers and freeze them until ready to use. Just make sure to assemble and frost the cake right before serving. You can also prepare the strawberry filling and buttercream frosting up to two days in advance and store in an airtight container in the refrigerator. When you’re ready to assemble the cake, just let the fillings and frosting come to room temperature before spreading on the layers. This will help ensure that your cake is freshly made and tastes its best.
Can You Make This A 3 Layer Cake?
Yes, absolutely! If you want to make the cake into a three layer, double the batter and assemble with three layers of filling and frosting. You may need to adjust the baking time slightly so that all layers bake evenly.
For best results, store the cake in an airtight container at room temperature. The cake will stay fresh and delicious for up to three days.
To freeze, wrap cooled cake layers in parchment paper followed by cling film or foil before placing into a freezer-safe container. Freeze for up to two months. Let thaw overnight in the fridge before frosting and serving.
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Frequently Asked Questions
How Do You Keep Strawberries From Bleeding On Cakes?
One of the best ways to prevent strawberries from bleeding on cake is to cook them down into a jam or preserve before using. This will help keep their bright red color and prevent them from seeping through the layers of your cake.
What Cakes Go Well With Strawberry Filling?
White layer cakes, vanilla cakes, and yellow cakes all pair nicely with a strawberry filling. You can even try adding some lemon to the cake batter for an added hint of citrus flavor.
Is Strawberry Cake Filling Gluten-Free And Vegan?
Yes, this strawberry cake filling is gluten-free and vegan! Just make sure to use dairy-free butter and milk in the cake batter, and coconut cream or vegan cream cheese in the buttercream frosting.
Where Can I Use This Filling Other Than Cakes?
In addition to using this filling for cakes, you can also use it for cupcakes, muffins, doughnuts, and cookie bars. It’s also great as a topping for ice cream or yogurt.
Can You Fill Cake With Store Bought Jam?
Yes, you can use store bought jam as a cake filling. Just make sure to read the label and look for jams that are free of artificial colors, flavors, and preservatives.
What Is Strawberry Filling Made Of?
This strawberry filling is made with fresh or frozen strawberries, sugar, and a bit of cornstarch to help thicken the mixture. You can also add a splash of lemon juice or vanilla extract for extra flavor.
What Is Strawberry Glaze Made Of?
Strawberry glaze is made with fresh or frozen strawberries, powdered sugar, and a bit of lemon juice. You can also add corn syrup or honey for sweetness, as well as cream cheese or butter for extra richness.
Does Strawberry Filling Need To Be Refrigerated?
Yes, you should refrigerate any leftover strawberry filling. It will stay fresh for up to five days when stored in an airtight container in the refrigerator.
White Layer Cake With Strawberry Filling is a dessert that will tantalize your taste buds. The fluffy white cake combined with the sweet and tart strawberry filling is sure to please everyone at your next gathering. This recipe of Liliana Kitchen is easy to follow, and you can have it ready in no time. So why not give it a try? Your friends and family are sure to love it!
- WHITE CAKE LAYERS
- All purpose flour: 2 ⅔ cups
- Baking powder: 2 ½ teaspoons
- Salt: ¾ teaspoon
- Unsalted butter: ½ cup
- Granulated sugar: 1 ½ cups
- Vegetable oil: ⅔ cup
- Clear vanilla extract: 1 ½ teaspoons
- Whole milk: 1 cup
- Egg whites: 6
- STRAWBERRY FILLING
- Water: 1 cup
- Cornstarch: 3 tablespoons
- Granulated sugar: ¾ cup
- Fresh or frozen strawberries: 1 ½ pounds
- Lemon juice: 1 tablespoon
- Salt: ⅛ teaspoon
- VANILLA BUTTERCREAM
- Unsalted butter: 1 ½ cups
- Powdered sugar: 4 cups
- Vanilla extract: 1 teaspoon
- Heavy whipping cream: 2-3 tablespoons
White cake layers
1. Preheat oven to 350°F and prepare 3 8-inch cake pans by greasing them with butter, then dusting lightly with flour, tapping out the excess.
2. In a medium bowl, whisk together all purpose flour, baking powder, and salt until combined.
3. In a large bowl using an electric mixer, beat butter and sugar together until light and fluffy.
4. Add vegetable oil and clear vanilla extract to the butter-sugar mixture, mixing until just combined.
5. With mixer running on low speed, add in flour mixture in 3 batches alternating with milk, beginning and ending with the dry ingredients. Scrape down bowl as needed to make sure ingredients are well incorporated.
6. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold beaten egg whites into cake batter in 3 batches using a rubber spatula.
7. Divide batter evenly among prepared pans and bake for 25-30 minutes or until golden brown and toothpick inserted into center comes out clean.
8. Allow cakes to cool in pans for 10 minutes before turning them out onto wire racks to cool completely.
1. In a medium saucepan, whisk together water and cornstarch until smooth. Add granulated sugar, strawberries (fresh or frozen), lemon juice and salt.
2. Heat mixture over medium heat, stirring constantly about 5 minutes or until it starts to bubble and thicken. Reduce heat to low and continue cooking for a few more minutes until desired thickness is reached. Remove from heat and let cool completely before using as filling.
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and creamy.
2. Slowly add powdered sugar one cup at a time, beating on low speed until just combined.
3. Add in vanilla extract and 2-3 tablespoons of heavy cream (depending on desired consistency). Beat mixture on high speed for 3-4 minutes until fluffy and creamy.
1. Spread a layer of buttercream on the first cake layer and top with half of the strawberry filling.
2. Place second cake layer on top and repeat steps 1-2 for the third layer.
3. Frost remaining buttercream over entire cake, getting as smooth or decorative as desired.
4. Garnish with fresh strawberries, if desired.
-If using frozen strawberries, make sure to thaw and drain any excess liquid before adding to the filling.
-Any leftover strawberry filling can be stored in an airtight container in the refrigerator for up to 3 days.
-This cake will keep fresh at room temperature for up to 2 days or stored in an airtight container in the refrigerator for up to 4 days.
-For a lighter cake, try using self-rising flour instead of all-purpose flour.
-If desired, this recipe can be doubled or tripled as needed.