This moist, tender white cake is layered with strawberry jam, light whipped cream‑cheese frosting, and fresh sliced strawberries. The batter comes together in about 15 minutes, the frosting in 10, and the assembly is easy—perfect for bakers of all levels.
About this cake
- Flavor: Bright strawberry and vanilla notes with a hint of almond. Strawberry jam and fresh berries balance the vanilla white cake and cream‑cheese whipped topping.
- Texture: Exceptionally tender, moist layers with a light, stable whipped cream‑cheese frosting that complements the juicy strawberries.
- Ease: Simple techniques and a short ingredient list make this approachable for beginners; using store‑bought jam speeds assembly.
- Time: The cake batter takes roughly 15 minutes to make; frosting about 10 minutes. Baking and cooling add additional time.
- Repeat bake? Yes—this is a keeper for celebrations and special occasions.
Ingredients
How the cake is made
This recipe uses the reverse‑creaming method: dry ingredients are mixed first, then butter, then eggs, and finally liquids. The result is an ultra‑tender crumb. Bring eggs, yogurt, milk and butter to room temperature before starting for best results.
Step 1: Whisk all dry ingredients together, then add softened butter and mix until the texture resembles damp sand.
Step 2: Add egg whites one at a time, then the whole egg, beating well after each addition and scraping down the bowl as needed.
Step 3: Whisk vanilla, almond extract, yogurt and milk together. Slowly add the wet mixture to the batter in three additions, mixing on low between each.
Step 4: Divide batter between two 8‑inch pans and bake until a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to a rack to cool completely before assembling.
Frosting
A stabilized whipped cream frosting with cream cheese creates lightness and structure so the frosting holds up better than plain whipped cream.
- Keep the cream and cream cheese cold; a chilled mixing bowl helps.
- If using high‑moisture cream cheese (common in tubs outside the US), pat it dry with paper towel to remove excess moisture.
- Whisk heavy cream, sugar, vanilla and salt until the sugar dissolves. Increase speed to medium‑high and whip until thick, about 2 minutes.
- Add cream cheese a tablespoon at a time on low speed, then increase to high and beat until smooth and thick, about 3 minutes more. Use immediately.
Strawberry filling
The filling has three layers: a thin smear of strawberry jam on the cake, a generous layer of whipped cream‑cheese frosting, and fresh sliced strawberries.
Step 1: Slice strawberries and toss with a teaspoon of granulated sugar to macerate.
Step 2: On the cooled bottom layer spread a thin ring of strawberry jam, leaving a small border so the jam doesn’t squeeze out. Spoon half the frosting over the jam and smooth. Arrange the sliced strawberries evenly on the frosting, then place the second cake layer gently on top and press lightly.
Frequently asked questions
Yes—use 9‑inch pans but reduce the bake time by about 5 minutes and check for doneness early.
Bake the layers a day ahead and wrap them tightly in clingfilm. Once filled with the frosting and strawberries it’s best served the same day.
Absolutely. Swap the jam and fresh fruit for raspberries, cherries, or another berry you prefer.
Store in the refrigerator because of the frosting. It will keep for up to 3 days, though it’s best the day it’s assembled.
Recipe (summary)
Strawberry Filled Cake
A vanilla white cake layered with strawberry jam, fresh strawberries, and a whipped cream‑cheese frosting.
Equipment
- 2 x 8″ cake pans
Ingredients
Cake
- 285 g (2 1/2 cups) all‑purpose flour
- 170 g (12 tbsp) unsalted butter, room temperature
- 333 g (1 2/3 cups) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine salt
- 4 egg whites, room temperature
- 1 whole egg, room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
- 240 ml (1 cup) whole milk, room temperature
- 120 g (1/2 cup) yogurt, room temperature
Filling
- 240 g (1 1/2 cups) sliced strawberries
- 170 g (6 oz) strawberries for topping
- 1 tsp granulated sugar
- 85 g (1/4 cup) strawberry jam
Whipped cream‑cheese frosting
- 150 g (3/4 cup) granulated sugar
- 3 tsp vanilla extract
- 1/4 tsp fine salt
- 210 g (0.88 cup) heavy cream, cold
- 339 g (12 oz) cream cheese, cold
Instructions
Make cake
- Preheat oven to 350°F (175°C). Grease and line two 8‑inch cake pans.
- In a mixer with the paddle, combine dry ingredients on low. Add butter and mix until the texture resembles damp sand.
- Add egg whites one at a time, then the whole egg, beating well after each addition and scraping the bowl.
- Whisk vanilla, almond, yogurt and milk in a small jug. Add to the batter in three slow additions, mixing on low between each.
- Beat 2 minutes; the batter will be thin. Divide between pans (about 650 g per pan).
- Bake 25–30 minutes or until a toothpick comes out clean. Cool 15 minutes in pans, then transfer to a rack to cool completely.
Make frosting
- In a chilled bowl with the whisk, mix heavy cream, sugar, vanilla and salt slowly until sugar dissolves, about 2 minutes.
- Increase speed to medium‑high and whip until thick (Greek‑yogurt consistency), about 2 minutes.
- On low speed add cream cheese tablespoon by tablespoon. Scrape the bowl, then beat on high for 3 minutes until smooth and thick. Use immediately.
Assemble
- Toss sliced strawberries with 1 tsp sugar; set aside.
- Place one cooled cake layer on a stand. Spread a thin layer of jam, leaving a 1/2″ border. Spread half the frosting over the jam.
- Arrange sliced strawberries over the frosting in an even layer. Gently top with the second cake layer.
- Cover the cake with remaining frosting and decorate with reserved strawberries. Serve chilled or at cool room temperature.
Notes
- Bring cake ingredients to room temperature before baking (eggs, yogurt, milk, butter).
- Keep cream and cream cheese cold before making the frosting for best texture.
- If your cream cheese is high in moisture (common in tubs), blot it with paper towel to remove excess moisture.
- The cake layers are very tender—handle gently when assembling.