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    Home » Recipes » Cakes and Cupcakes

    White Cake with Strawberry Filling

    Published: May 30, 2022 Modified: May 30, 2022 by Nina

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    A slice of white cake with strawberry filling on a white plate.

    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!

    A slice of cake on a white plate.  The rest of the cake is partially seen in the background.
    Jump straight to the recipe!
    • 🍰A cake for any occasion
    • 🥘Ingredients
    • 🔪Instructions
    • ✔️Expert Tips
    • 💭FAQs
    • 🔖Related recipes
    • 📋 Recipe

    🍰A cake for any occasion

    This white cake with strawberry filling is perfect for spring, summer, Valentine's Day...really, any occasion! Frozen strawberries can be used for the filling, so it can be made in any season.

    While this cake has a few steps to it, it can be made over several days to make it easier. The cake layers can be baked and frozen until needed, and the strawberry filling can be made and stored in the refrigerator until ready to use.

    If you like strawberry desserts, try strawberry shortcake, strawberry crepe cake, or homemade strawberry ice cream!

    🥘Ingredients

    White cake ingredients

    Ingredients needed to make white cake.

    Ingredient notes

    • Whole milk - whole milk gives a rich taste to baked goods. If you are concerned about the fat content, or have other reasons to not use it, 2% milk would be a good substitute. I don't recommend using any lower fat milks.
    • Egg whites - You can use egg whites from a carton, or from fresh eggs. What to do with leftover egg yolks? Make ice cream!
    • Clear vanilla extract - You can use regular vanilla extract, but your cake won't be as white.

    Strawberry filling ingredients

    Ingredients needed to make strawberry filling.

    Ingredient notes

    • Strawberries - You can use fresh or frozen strawberries. There is no need to thaw frozen berries before using.
    • Lemon juice - Use fresh lemon juice for best taste.

    Buttercream frosting ingredients

    Ingredients needed to make buttercream frosting.

    Ingredient notes

    • Heavy whipping cream - You can substitute this with milk.
    • Unsalted butter - Salted butter can be used too. The buttercream will just have a more salty flavour to it. You can also substitute butter with half butter and half vegetable shortening.

    🔪Instructions

    White cake layers

    This cake can be made in either 8" or 9" cake pans. This recipe was made using 8" pans, so if you use 9", the cakes probably will be done a bit quicker. Start checking for cake doneness at 30 minutes.

    To make the cake, whisk flour, baking powder, and salt together in a large bowl. In a separate large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Add oil vanilla extract, and combine.

    White cake batter in a large aluminum bowl.

    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 at 350°(180°C). Let cakes cool in their pans for 5 minutes, and then carefully turn them out onto a wire rack, to cool completely.

    Strawberry filling

    In a medium saucepan over medium heat, combine water and cornstarch. Stir occasionally until mixture thickens and is smooth. Add sugar and strawberries and stir well.

    Cook the mixture over medium heat until the strawberries soften, about 3 minutes. Mash the berries with a potato masher or a fork. You want the berries to be partly mashed up. If you like a smooth filling, you can puree after the filling has cooled.

    Strawberry filling in a small saucepan.  You can see that the strawberries have been mashed just a bit.

    Continue cooking and stirring until the filling thickens, about 5 minutes. Add lemon juice and salt and stir to combine. Let filling cool at room temperature, and then store in the refrigerator until it cools.

    Vanilla buttercream frosting

    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.

    Assembly

    Cut domes off the cake layers, if necessary. 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. I used an Ateco 808 piping tip.

    Instructions for assembling cake.

    Spoon half of the strawberry filling on top of the cake, within the buttercream border. 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. I used an Ateco 847 piping tip. Fill the top of cake with remaining strawberry sauce.

    For more step by step photos, see the web story for this white cake with strawberry filling recipe!

    A white cake with strawberry filling in the middle of the cake, and on top.  The cake sits on a white cake stand.

    ✔️Expert Tips

    • Don't overmix the cake batter. The dry and wet ingredients should be mixed together until just combined.
    • Divide the batter evenly between the two cake pans so the layers are even. I use a kitchen scale.
    • If using frozen strawberries, use sliced strawberries so they will cook faster.
    • If you want the strawberry filling smoother, puree it after it cools.

    💭FAQs

    Can I make this ahead?

    The cake layers can be made ahead. Freeze them for up to 3 months and thaw overnight at room temperature.
    Strawberry filling can be made ahead and stored in the refrigerator for up to 5 days.

    What is the difference between a white cake and a vanilla cake?

    A white cake uses egg whites only, to keep the cake from turning a yellow colour. If vanilla extract is being used, it should be clear.
    A vanilla cake uses whole eggs, so it tends to be more on a yellow colour.

    What flavour is a white cake?

    A white cake is actually vanilla cake. The white part of it means that it is not as yellow as a vanilla cake. Egg whites and clear vanilla extract is used to keep it as white as possible.

    A slice of cake on a white plate. The cake has strawberry filling in the middle of the cake, and on top.

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    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

    A slice of cake on a white cake. You can partially see the rest of the cake in the background.

    White Cake with Strawberry Filling

    Nina
    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!
    4.70 from 13 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 40 mins
    Cook Time 50 mins
    Course Dessert
    Cuisine North American
    Servings 14 servings
    Calories 727 kcal

    Equipment

    • Two 8" or 9" cake pans

    Ingredients
     
     

    White cake layers

    • 2 ⅔ cups all purpose flour
    • 2 ½ teaspoons baking powder
    • ¾ teaspoon salt
    • ½ cup unsalted butter room temperature
    • 1 ½ cups granulated sugar
    • ⅔ cup vegetable oil
    • 1 ½ teaspoons clear vanilla extract
    • 1 cup whole milk room temperature
    • 6 egg whites room temperature

    Strawberry filling

    • 1 cup water
    • 3 tablespoons cornstarch
    • ¾ cup granulated sugar
    • 1 ½ pounds fresh or frozen strawberries
    • 1 tablespoon lemon juice
    • ⅛ teaspoon salt

    Vanilla buttercream

    • 1 ½ cups unsalted butter room temperature
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 2-3 tablespoons heavy whipping cream room temperature

    Instructions
     

    White cake layers

    • Preheat oven to 350°F (180°C) and line two 8" or 9" cake pans with parchment and grease the sides.
    • 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 in their pans for 5 minutes, and then carefully turn them out onto a wire rack, to cool completely.

    Strawberry Filling

    • In a medium saucepan over medium heat, combine water and cornstarch. Stir occasionally until mixture thickens and is smooth.
    • Add sugar and strawberries and stir well. Cook the mixture over medium heat until the strawberries soften, about 3 minutes. Mash the berries with a potato masher or a fork.
    • Continue cooking and stirring until the filling thickens, about 5 minutes. Add lemon juice and salt and stir to combine. Let filling cool at room temperature, and then store in the refrigerator until it cools, at least 2 hours or up to 5 days.

    Vanilla 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.

    Assembly

    • Cut domes off the cake layers, if necessary. 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. I used an Ateco 808 piping tip.
    • Spoon half of strawberry filling on top of the cake, within the buttercream border. 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. I used an Ateco 847 piping tip. Fill the top of cake with remaining strawberry sauce.
    • Serve immediately after assembly. Store leftovers in the refrigerator for up to 5 days.

    Notes

    • Don't overmix the cake batter. The dry and wet ingredients should be mixed together until just combined.
    • Divide the batter evenly between the two cake pans so the layers are even. I use a kitchen scale.
    • You can use fresh or frozen strawberries. There is no need to thaw frozen berries before using.
    • If using frozen strawberries, use sliced strawberries so they will cook faster.
    • If you want the strawberry filling smoother, puree it after it cools.

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Serving: 14gCalories: 727kcalCarbohydrates: 92gProtein: 5gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mgSodium: 256mgPotassium: 161mgFiber: 2gSugar: 70gVitamin A: 888IUVitamin C: 29mgCalcium: 87mgIron: 1mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

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    Reader Interactions

    Comments

    1. Shelia

      February 18, 2023 at 8:37 am

      one you make the fully assembled cake, can you freeze any of the slices?

      Reply
      • Nina

        February 19, 2023 at 2:22 pm

        Hi Shelia! Yes you can freeze the cake slices. Wrap in plastic wrap and store in freezer bags for up to 3 months. Thaw overnight in the refrigerator, and then let it come to room temperature before serving.

        Reply
    2. corey

      February 11, 2023 at 9:23 pm

      can i use whole eggs instead of just egg whites? if so, how many whole eggs should i use? will it affect the recipe?

      Reply
      • Nina

        February 15, 2023 at 8:02 pm

        Hi Corey! I have not tried this recipe using whole eggs. The yolks will make the cake yellow, so it wouldn't be a true white cake.

        Reply
    3. Audrey Sieger

      December 26, 2022 at 6:59 am

      I would like to make this cake with the filling buttercream, not strawberries. Can I use freeze dried strawberries that are ground into powder and add it to the inner layer of buttercream so I have a slight strawberry taste

      Reply
      • Nina

        December 30, 2022 at 7:13 am

        Hi Audrey! You can absolutely do that. Any kind of cake filling would work with this white cake!

        Reply
    4. Roma

      October 04, 2022 at 1:19 pm

      1 star
      I've made this cake twice now. The first time it came out flat. I don't know why but I figured it had something to do with using fine corn flour or old baking powder. However, after using all purpose flour and new baking powder, I got another cake that didn't rise. So in wondering if it's because I didn't have an electric mixer and mixed it by hand? Help! I love this recipe and want to make it again.

      Reply
      • Nina

        October 05, 2022 at 3:50 pm

        Hi Roma! Mixing by hand shouldn't have been the problem, unless the butter and sugar wasn't mixed together long enough. They need to mix for at least 3 minutes in a mixer. This recipe using quite a good amount of baking powder, so it should rise.

        Reply

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    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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