White Cake with Strawberry Filling


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!

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 and make the strawberry filling.  In a medium saucepan over medium heat, combine water and cornstarch. 

Add sugar and strawberries and stir well. Cook the mixture over medium heat until the strawberries soften.

Mash the berries with a potato masher or a fork. Continue cooking and stirring until the filling thickens.  Add lemon juice and salt and stir to combine.

To make the 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.

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.

Spoon half of strawberry filling on top of the cake.

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. Fill the top of cake with remaining strawberry sauce.

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