Moist Vanilla Cake with Strawberry Filling (+ cream cheese frosting)

Author: Clara Published: 07/14/2026

This vanilla cake with strawberry filling is wonderfully moist and made completely from scratch, featuring a luscious homemade strawberry filling and a smooth cream cheese frosting that just melts in your mouth.

This cake has quickly become one of my absolute favorites. The rich buttery vanilla cake base pairs beautifully with a lovingly cooked strawberry filling that bursts with bright berry flavor.

Topping it off with a whipped cream cheese buttercream frosting takes it straight to dessert heaven—think strawberries and cream meets classic comfort food.

This cake looks like a showstopper, and with everything made by hand, it tastes incredible too. It’s not tricky, but I do recommend starting the strawberry filling a few hours or even the day before to give it time to chill and deepen in flavor.

The vanilla cake is soft and super moist, and the cream cheese frosting almost melts as you eat it. Combine that with the tangy-sweet strawberry filling, and you’ve got a seriously dreamy dessert.

This layered treat is perfect for birthdays, showers, weddings, or just when you want a little vanilla cake with strawberry filling magic. It’s sure to be a crowd-pleaser every time.

And if you’re wondering, that strawberry filling isn’t just for this cake—it’s great in cupcakes or layered into other cakes like chocolate or white cake as well.

This vanilla cake with strawberry filling is moist, flavorful, and topped with a rich cream cheese frosting that makes every bite something special.

This vanilla cake with strawberry filling is a classic story of strawberries and cream you can make at home. You get a rich, buttery vanilla cake layered with a bright, cooked strawberry filling and crowned with fluffy cream cheese buttercream. The mix gives you a tender, moist cake that blends sweet, tart, and tangy in every forkful—ideal for birthdays, baby showers, or anytime you want a little dessert love.

It’s approachable, but you’ll want to plan ahead a bit. The active time—mixing, baking, assembling—takes about 90 minutes, but the filling needs a good chill, so prepare that at least 4 hours prior or the day before. The recipe’s marked for experienced bakers, but don’t let that scare you! Follow along with the step-by-step instructions, photos, video, and FAQ below, and you’ve got this.

Here’s what you’ll find ahead: a printable ingredient list, detailed instructions, tips for success, make-ahead ideas, storage advice, plus a handy FAQ and video walkthrough.
Quick summary: make the filling first, bake your cake layers, whip up the cream cheese frosting, then assemble and chill before slicing.

What Makes This Cake Special

This vanilla cake with strawberry filling hits all the right notes: a rich, buttery vanilla cake, paired with a bright and tangy cooked strawberry filling, and topped with fluffy cream cheese buttercream. It’s that classic strawberries and cream vibe wrapped into a moist, tender layer cake. Using frozen berries means you’re not tied to strawberry season, and everything is made with pantry staples you likely already have. It’s impressive enough for special occasions but straightforward to pull together, and making the filling and layers ahead lightens your workload on party day.

Ingredients You’ll Need

3 cups frozen strawberries, thawed and chopped
½ cup white sugar
1 tablespoon fresh lemon juice
¼ cup water
2 ½ tablespoons cornstarch
Red food coloring (optional)
2 ⅔ cups all-purpose flour (Measure by spooning into cup and leveling off – don’t scoop and pack)
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
2 tablespoons vegetable oil (or canola oil)
1 cup sour cream, at room temperature
½ cup milk, at room temperature
2 teaspoons vanilla extract (or vanilla bean paste)
1 cup unsalted butter, room temperature (2 sticks)
2 cups granulated sugar
3 large eggs, at room temperature
1 (8 ounce) package cream cheese, room temperature
1 cup unsalted butter, room temperature
5 cups confectioner’s sugar
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon milk or cream (add more if needed to adjust consistency)

Step-by-Step Baking Method

Make the strawberry filling at least 4 hours before assembling (or the day before) so it can cool and chill.
Place thawed chopped strawberries, sugar, and lemon juice in a saucepan over medium heat and bring to a simmer.
Simmer, stirring often, until the strawberries break down and the mixture thickens, mashing with a potato masher if desired.
Whisk warm water and cornstarch until smooth, add to the strawberry mixture, and stir.
Simmer gently for about 1 minute until the filling thickens, then remove from heat.
Add a drop or two of red food coloring if desired, let the filling cool to room temperature, cover, and refrigerate until ready to use.
Preheat the oven to 325°F (163°C).
Grease and flour two 8-inch round cake pans and set aside.
Bring sour cream, milk, and eggs to room temperature.
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.
Whisk together the oil, sour cream, milk, and vanilla in a separate bowl and set aside.
Using a stand or hand mixer on medium-high, beat the room-temperature butter and granulated sugar until pale and fluffy.
Add the eggs one at a time, mixing on low-medium speed just until combined after each egg.
Scrape the bowl sides, then mix on medium just until combined.
Add the dry and wet mixtures alternately to the butter mixture, beginning and ending with the dry (mix each addition just until combined).
Scrape the bowl sides and mix briefly (about 7–10 seconds) until batter is thick and uniform.
Divide the batter evenly between the two prepared pans and smooth the tops.
Bake on the center rack at 325°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the edges pull away from the pans.
Cool the cake layers in their pans on a wire rack for about 15 minutes.
Remove the layers from the pans and cool completely on the wire rack before filling and frosting.
Beat softened cream cheese and butter on medium-high until silky smooth.
Add confectioner’s sugar gradually with vanilla and salt, mix until combined, then beat on higher speed until fluffy.
If frosting is too thick, add milk one teaspoon at a time until desired spreading consistency is reached; whip a few extra minutes until light.
Ensure cake layers are completely cool and strawberry filling chilled before assembling.
Place one cake layer on a serving plate, spread a thin layer of frosting, and pipe a frosting dam around the edge.
Spoon about two-thirds of the chilled strawberry filling inside the frosting dam, staying away from the edges.
Top with the second cake layer and frost the entire cake with the remaining cream cheese frosting.
Optionally spoon leftover strawberry filling onto the top of the frosted cake.

Baker’s Tips and Notes

Note About Recipe Measurements: I use volume measurements (cups) because that’s what’s most comfortable and familiar for most home bakers here in the U.S. If you prefer metric or weight measurements, you can click the ‘metric’ option button under the recipe card’s ingredients. Just a heads up—the metric conversions are automatic from software and might not be precise to my original tests. Baking by weight can vary slightly, so if you can, stick to volume measurements for best results.

Variations, Swaps, and Add-Ins

Swap frozen strawberries with fresh berries for a slightly different texture and fresher flavor.
Try replacing the strawberry filling with raspberry or a mixed berry filling by following the same cooking method.
Use full-fat plain yogurt instead of sour cream if that’s what you have on hand—your cake will stay moist.
If you want a milder frosting, you can use vanilla buttercream instead of cream cheese buttercream.
For a little zing, add 1 teaspoon lemon zest to either the cake batter or the strawberry filling.
For more fruit texture, stir fresh chopped strawberries into the cooled filling before assembling.
This batter also works for cupcakes—bake in lined cupcake pans at 350°F and start checking doneness around 15-20 minutes (check FAQ for details). You can also bake it as a bundt cake—expect a longer baking time.

Storage and Make-Ahead Tips

Because this is a cream cheese frosted cake filled with fruit, store it covered or in an airtight container in the fridge. It’ll keep beautifully for up to 5 days without drying out.

Before serving, bring the whole cake or individual slices to room temperature for about 20-30 minutes so the cake and frosting soften nicely and flavors open up. If you’re in a rush, pop a slice in the microwave for about 10 seconds to warm it gently.

Make-ahead and freezing tips:

The strawberry filling can be made hours or a day in advance and refrigerated; use within about 5 days.
You can freeze baked but unfrosted cake layers wrapped tightly in plastic wrap and foil for up to two months. Thaw at room temperature before assembling.
It’s best to freeze unfrosted layers because cream cheese frosting can change texture when frozen and thawed. Avoid freezing a fully assembled, frosted cake.
If you prepare the frosting ahead, keep it refrigerated and let it soften at room temperature for at least an hour before spreading.

Common Questions Answered

Can I use fresh strawberries instead of frozen?

Absolutely! Fresh strawberries work great too, just be sure to cook and chill the filling as instructed.

Do I need to defrost the strawberries before making the filling?

Yes, it’s best to thaw frozen strawberries fully before cooking the filling to help them break down evenly.

I don’t have sour cream. Can I substitute it?

Sour cream adds moisture and richness, but in a pinch, full-fat plain yogurt is a good substitute.

Can I use salted butter instead of unsalted?

Unsalted butter is preferred so you can control the salt level. If you only have salted butter, skip the extra salt called for in the recipe.

Why should the liquid ingredients be room temperature?

This helps everything combine smoothly. Cold ingredients can cause the batter to clump and affect texture.

How long should I mix the batter?

Mix just until ingredients combine. Overmixing will make the cake dense, rubbery, and it might sink in the middle.

Do I need to sift the powdered sugar?

Only if it seems lumpy. Otherwise, it’s fine to use as is.

Any tips for assembling this cake?

Make sure the strawberry filling is chilled, and cake layers are at room temperature or cooler but never warm. This prevents the filling from sliding and the frosting from melting.

How do I know when the cake is done?

When a toothpick inserted near the center comes out clean or with a few moist crumbs, and edges pull slightly away from the pan, it’s done.

Can I freeze this cake?

You can freeze the cake layers before frosting, wrapped tightly for up to two months. Thaw them at room temperature before assembling.

How should I store this cake and how long will it last?

This vanilla cake with strawberry filling should be stored refrigerated in an airtight container and lasts about 5 days. Without frosting or filling, you can keep it at room temperature for up to 5 days.

Can I make cupcakes with this recipe?

I haven’t tried it myself, but you can fill lined cupcake pans about two-thirds full and bake at 350°F, checking for doneness starting at 15-20 minutes.

Is this recipe good for a bundt cake?

It should work. Bake at 325°F and start checking around 50-55 minutes, but remember a bundt pan is deeper, so it may take longer.

What’s the best way to serve this cake?

Let it warm up to room temperature so it’s soft and flavorful. If refrigerated, take it out 20-30 minutes before slicing, or microwave slices briefly for a quick warm-up.

Is this cake good for stacking?

Yes, it stacks well, just be sure to add proper supports like dowels if you’re making a tall cake.