Strawberry Vanilla Cake


Made with layers of rich, creamy vanilla buttercream and ripe, juicy strawberries, this wow-worthy Strawberry Vanilla Cake will soon be a family-favorite.

Active Time:
30 mins
Total Time:
2 hrs 5 mins

'Tis the season for ripe and delicious ruby red strawberries that we can eat by the handful—and this Strawberry Vanilla Cake.

Whether you buy a bunch at the farmers' market or hand-pick your own at a local U-Pick farm, strawberries are some of spring's most beloved gems. They are a versatile fruit, which means they can shine in both savory and sweet recipes. And when it comes to springtime celebrations, from bridal showers to graduation celebrations, strawberries really show-off.

Case In point: this wow-worthy Strawberry Vanilla Cake that is both delicious and beautiful. Prepare the cake layers in advance then wrap in plastic wrap and freeze or chill.

Strawberry Vanilla Cake
Sarah Epperson



  • 1 cup (8 oz.) unsalted butter, softened, plus more for pans

  • 2 cups granulated sugar

  • 2 large eggs

  • 2 teaspoons fresh lemon juice (from 1 lemon)

  • 1 teaspoon vanilla extract

  • 2 1/2 cups (about 9 3/8 oz.) bleached cake flour (such as Swans Down), plus more for pans

  • 2 tablespoons strawberry-flavored gelatin (from 1 [3-oz.] envelope)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon table salt

  • 1 cup whole buttermilk

  • 1 cup chopped fresh strawberries

Vanilla Buttercream

  • 2 cups (1 lb.) unsalted butter, softened

  • 7 cups (about 28 oz.) unsifted powdered sugar

  • 2 teaspoons vanilla extract

  • 1/8 teaspoon kosher salt

  • 1/2 cup heavy whipping cream


  • Whole and halved fresh strawberries


  1. Prepare the Cake Layers:

    Preheat oven to 350°F. Beat butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 4 to 5 minutes. Add eggs 1 at a time, beating until combined after each addition. Beat in lemon juice and vanilla until combined.

  2. Stir together flour, gelatin, baking soda, and salt in a bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just combined. Fold in chopped strawberries.

  3. Prepare pans, add batter:

    Grease 3 (8-inch) round cake pans with butter, and line pan bottoms with parchment paper. Grease parchment with butter, and dust insides of pans with flour. Spoon batter evenly among prepared pans, and smooth tops.

  4. Bake cake layers:

    Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 26 to 30 minutes. Cool in pans on wire racks 10 minutes. Invert cakes onto wire racks; let cool completely, about 1 hour.

  5. Prepare the Vanilla Buttercream:

    Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, beating until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Beat in vanilla and salt. Increase mixer speed to medium; gradually add cream, beating until fluffy and spreadable, about 30 seconds.

  6. Assemble cake:

    Place 1 Cake Layer on a serving plate or a cake stand. Top with about 3/4 cup Vanilla Buttercream, spreading over top to edge of layer. Top with second Cake Layer; repeat spreading process with 3/4 cup Vanilla Buttercream. Top with remaining Cake Layer. Frost top and sides of whole cake with remaining Vanilla Buttercream. Decorate with whole and halved strawberries.

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