Strawberry Vanilla Layer Cake Recipe for Moist, Flavorful Dessert

Strawberry and Vanilla Cake: a soft, moist cake where fragrant vanilla meets bright strawberry in every bite. Lightly marbled, it combines tender crumb and fresh whipped cream for a dessert that looks lovely and tastes even better.

This recipe uses a simple marble cake method to create the two-tone vanilla and strawberry effect. The goal was a cake that tastes like strawberries and cream, while remaining uncomplicated to make. The vanilla layer delivers a creamy, milky note, and the strawberry layer brings juicy sweetness — together they create a balanced, fresh flavor.

The whipped cream frosting between the layers and over the outside keeps the cake light and creamy. The result is a soft, fluffy, and moist cake—perfect for anyone who dislikes dry cake. It’s straightforward to assemble and elegant enough for special occasions.

You can dress this cake up with piped decorations if you like, but a simple finish with fresh strawberries looks stunning and keeps preparation quick. This cake works well for birthdays, celebrations, potlucks, barbecues, or any gathering. For large events, convert the recipe to a sheet-pan format — doubling the batter and increasing baking time slightly.

Instructions

1. Preheat the oven to 160°C (325°F). Grease and lightly flour two 8-inch (20 cm) loose-bottom round cake tins.

2. Sift together the flour, baking powder and salt.

3. In a bowl, lightly beat the eggs with the vanilla. In a separate mixing bowl, cream the softened butter and sugar until light and fluffy.

4. Add the egg and vanilla mixture to the creamed butter a little at a time. Fold in half the flour, then the milk, then the remaining flour, mixing until combined but not overworked.

5. Divide the batter between two bowls. Stir the mashed strawberries into one bowl until evenly combined.

6. Spoon alternate dollops of vanilla and strawberry batter into each prepared tin. Use the end of a spoon handle to gently swirl the batters to create a marbled pattern—do not over-swirl to preserve distinct colors.

7. Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean. Allow cakes to rest for 2 minutes, then invert them onto a cooling rack. Let cool completely before frosting. (Oven times vary; check from 25 minutes onward.)

For the Whipped Cream Frosting

8. Sprinkle gelatin over the hot water, stir and let dissolve for 5 minutes. Stir a little whipped cream into the gelatin mixture to temper it.

9. Whip the cream until soft peaks form, gradually adding the sugar, then mix in the vanilla. Fold or whisk in the gelatin mixture and continue whipping until you reach stiff peaks.

10. Spread some frosting on one cake layer, sandwich with the second layer, then frost the top and sides. Decorate with fresh strawberries or sprinkles as desired. Chill for at least one hour to allow the frosting to set before serving.

Enjoy your Strawberry and Vanilla Cake with a cup of tea or coffee. It’s a light, elegant dessert that highlights fresh strawberry flavor and classic vanilla cream.

We’d love to hear about your experience with this cake. Did you make any changes or add other ingredients? Share your thoughts in the comments. Happy baking!

Recipe Card

Strawberry and Vanilla Cake

Yield:
8

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Strawberry and Vanilla Cake. A soft and moist cake bursting with delicious strawberry and vanilla flavors.

Ingredients

The Cake :

• 1 cup (250 g) butter, softened
• 1 cup (200 g) caster or regular sugar
• 1 ½ cups (190 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• ¼ cup (60 ml) milk
• 1 cup (150 g) fresh or frozen strawberries, mashed
• Handful of strawberries for decoration (optional)

The frosting:

• 1 ¾ cups (400 ml) whipping or heavy cream
• 2 tablespoons sugar
• ½ teaspoon vanilla extract
• 2 teaspoons gelatin powder
• 2 tablespoons hot water

Instructions

1. Preheat oven to 160°C (325°F). Grease and lightly flour two 8-inch (20 cm) loose-bottom round cake tins.
2. Sift together flour, baking powder and salt.
3. Lightly beat the eggs with vanilla. Cream butter and sugar until light and fluffy.
4. Add the egg mixture a little at a time to the batter. Fold in half the flour, then the milk, then the remaining flour.
5. Divide batter into two bowls and stir mashed strawberries into one bowl until combined.
6. Spoon alternate dollops of vanilla and strawberry batter into each tin. Gently swirl with the handle of a spoon to marble — do not over-swirl.
7. Bake 30–35 minutes or until a skewer comes out clean. Cool completely before frosting.

For the Whipped Cream Frosting:

1. Dissolve gelatin in hot water and let stand for 5 minutes. Temper with a little cream.
2. Whip the cream with sugar to soft peaks, add vanilla, then the gelatin mixture and whip to stiff peaks.
3. Frost the cooled cakes, decorate with strawberries if desired, then chill for at least one hour before serving.

Nutrition Information:

Yield: 8
Calories: 646

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