Vanilla Cake with Strawberry Filling (Easy & Moist)

This easy and moist vanilla cake with strawberry filling is soft, fluffy, and layered with fresh homemade strawberry compote. Perfect for birthdays, celebrations, or a simple weekend dessert, this cake delivers bakery-style flavor with simple pantry ingredients.

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Prep Time 25

Cook Time 30

Total Time 1 25

Servings: 8 People

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

For the Vanilla Cake

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter room temperature
1 ¾ cups granulated sugar
4 large eggs room temperature
1 tablespoon pure vanilla extract
1 cup whole milk

For the Strawberry Filling

2 cups fresh strawberries chopped
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

Optional Frosting

2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

Equipment

2 (8-inch) round cake pans
Mixing bowls
Electric hand mixer or stand mixer
Measuring cups and spoons
Whisk
Rubber Spatula
Saucepan (for strawberry filling)
Cooling rack
Cake knife or offset spatula

Method

Step 1: Prepare the Oven

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

Step 2: Mix Dry Ingredients

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

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

Step 4: Add Eggs & Vanilla

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Step 5: Combine Wet & Dry

Add dry ingredients gradually, alternating with milk. Mix until just combined. Do not overmix.

Step 6: Bake

Divide batter evenly between pans. Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before assembling.

Step 7: Make Strawberry Filling

In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
Mix cornstarch with water, then stir into strawberries.
Cook until thickened (about 5–7 minutes).
Let cool completely before spreading on cake.

Step 8: Assemble the Cake

Place one cake layer on a serving plate.
Spread strawberry filling evenly on top.
Add second cake layer.
Frost with whipped cream or your favorite frosting.

Notes

Use room-temperature ingredients for a softer cake texture.
Chill the strawberry filling before layering to prevent sliding.
For extra moisture, brush cake layers lightly with simple syrup.
Store in refrigerator for up to 3 days.