Vanilla Cake with Strawberries Recipe

This Vanilla Cake with Strawberries is the ultimate celebration of simple, elegant flavors that just melt in your mouth. Whether you’re hosting a sunny backyard brunch or just need a little “pick-me-way” on a Tuesday, this cake is a total game-changer. It’s incredibly moist, infused with plenty of warm vanilla, and topped with those jammy, sugar-kissed strawberries that make every bite feel like a dream. Trust me, you’re going to love this—it’s like a giant hug in dessert form!

Why You’ll Love This Recipe

• The Perfect Crumb: This isn’t just any vanilla cake; it’s exceptionally tender and fluffy thanks to the classic creaming method.
• Fresh & Vibrant: Using fresh strawberries creates a natural, bright sweetness that cuts through the rich cake perfectly.
• Simple Elegance: It looks like it came from a high-end bakery, but it’s actually easy enough for a beginner baker to master.
• Crowd-Pleaser: Kids and adults alike go crazy for this combo—it’s a classic for a reason!

Ingredients

All you need is about an hour and a few pantry staples to bring this beauty to life! But first, let’s gather up these essentials:

• All-Purpose Flour: Provides the perfect structure for a sturdy yet soft cake.
• Baking Powder: Our lifting agent to ensure the cake is nice and airy.
• Salt: Just a pinch to balance the sweetness and make the vanilla pop.
• Unsalted Butter: Softened butter is the key to that rich, buttery flavor we all crave.
• Sugar: Sweetens the batter and helps macerate the strawberries into a luscious topping.
• Large Eggs: These bind everything together and add moisture.
• Vanilla Extract: Don’t skimp here! A full tablespoon gives us that deep, gourmet aroma.
• Milk: Keeps the batter smooth and the crumb perfectly hydrated.
• Fresh Strawberries: The star of the show! Make sure they’re ripe for the best flavor.
• Whipped Cream or Frosting: Your choice! Use whipped cream for a light finish or frosting for something more decadent.

Note: The ingredients with full measurements will be listed right under the article in the recipe card.

How to Make the Recipe

Step 1: Prep and Dry Ingredients

Preheat your oven to 350°F (175°C). Take a moment to grease and flour your 9-inch round cake pan—this ensures your cake slides out perfectly later! In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

Step 2: Cream the Butter and Sugar

In a separate large bowl, beat your softened butter and sugar together. You want to keep going until the mixture looks light, pale, and fluffy. This step is a game-changer for a soft texture!

Step 3: Add Eggs and Vanilla

Add your eggs one at a time, making sure to beat well after each addition so the batter stays emulsified. Then, stir in that glorious tablespoon of vanilla extract.

Step 4: Mix the Batter

Now, gradually add your dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour, and mix just until everything is smooth and incorporated.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and smooth out the top. Bake for 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and your kitchen smells like a dream!

Step 6: Cool and Prep Strawberries

Let the cake cool completely in the pan—patience is key here! While you wait, toss your sliced strawberries with 2 tablespoons of sugar and let them rest for 10 minutes until they get nice and juicy.

Step 7: Assemble and Serve

Top your cooled cake with a generous layer of whipped cream or frosting. Spoon those beautiful, macerated strawberries over the top, slice it up, and enjoy!

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your eggs and milk are at room temperature. This helps the batter come together without curdling, resulting in a much smoother cake.
• Don’t Overmix: Once you add the flour, mix only until the white streaks disappear. Overmixing can lead to a tough, dense cake.
• The Strawberry Secret: Letting the strawberries sit in sugar (macerating) is what creates that delicious “sauce” that soaks into the cake. Don’t skip this!

How to Serve

• With Coffee: This is the ultimate afternoon treat with a hot latte or a cup of herbal tea.
• A La Mode: Want to go over the top? Serve a slice with a scoop of premium vanilla bean ice cream.
• Minty Fresh: Garnish with a few fresh mint leaves for a beautiful pop of green and a refreshing aroma.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. Because of the fresh fruit and cream, it stays best when chilled.

Freezing

You can freeze the unfrosted cake layers! Wrap the cooled cake tightly in plastic wrap and foil; it will stay fresh for up to 2 months. Thaw at room temperature before adding your toppings.

Reheating

This cake is best served cold or at room temperature. If you prefer the cake slightly warm, you can zap a slice of the plain cake in the microwave for 10 seconds before adding the cream and berries.

FAQs

1. Can I use frozen strawberries instead of fresh? While fresh is definitely best for the texture and “look” of this cake, you can use thawed frozen strawberries in a pinch. Just be sure to drain off any excess liquid before tossing them with sugar, as they tend to be much softer than fresh ones.

2. Why did my cake sink in the middle? This usually happens if the oven door is opened too early or if the baking powder is expired. Make sure your leavening agents are fresh and try to keep the oven door closed until you hit the 30-minute mark!

3. Can I make this into a layer cake? Absolutely! You can double the recipe and bake it in two 9-inch pans. Just stack them with frosting and berries in the middle for a truly “unreal” showstopper of a dessert.

4. What can I use instead of milk? If you’re looking for a dairy-free option, almond milk or oat milk works beautifully in this recipe. The texture will remain quite similar, though the flavor might have a very slight nutty hint.