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A slice of cake on a white cake. You can partially see the rest of the cake in the background.
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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!
Course Dessert
Cuisine North American
Prep Time 40 minutes
Cook Time 50 minutes
Servings 14 servings
Calories 727kcal
Author Nina

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
  • 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
  • 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.

Nutrition

Serving: 14g | Calories: 727kcal | Carbohydrates: 92g | Protein: 5g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 256mg | Potassium: 161mg | Fiber: 2g | Sugar: 70g | Vitamin A: 888IU | Vitamin C: 29mg | Calcium: 87mg | Iron: 1mg