This recipe is an OLDIE! The first time I made it was back in 2013, and I’ve definitely tweaked it over the years to truly make it the best vanilla strawberry cake recipe.

The updated recipe below is actually based on my white chocolate raspberry cake.

It has the same tender white cake layers but is frosted with my strawberry buttercream and filled with strawberry jam.

I love this frosting recipe because it uses both strawberry powder and strawberry jam to give this buttercream an amazing, real strawberry flavor without throwing off its consistency.

This strawberry vanilla cake is also filled with my favorite strawberry jam, which really packs this cake with strawberry flavor.

*Please note that the flowers used on this cake are solely decorative and not intended to be eaten!!*

Substitutions and Swaps – Vanilla Cake Layers

This strawberry vanilla cake recipe use quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make.

• Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt! You can also use vegan butter in its place.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Egg Whites – If you can’t find egg whites in a carton or want to use whole eggs, use 4 whole eggs in place of the cup of egg whites this recipe calls for. Or if you have an egg allergy you can use 4 flaxseed eggs or 1 cup of unsweetened applesauce + 1 extra Tbsp baking powder
• Self-Rising Cake Flour – To make your own self-rising cake flour, measure out 3 cups of cake flour, then add 3/4 teaspoon salt and 1 Tbsp baking powder. You can also use all-purpose flour in this formula if that’s what you have in your pantry.
• Sour Cream – You can use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – Any flavorless oil would work great in this recipe, like canola or sunflower.

Substitutions and Swaps – Strawberry Frosting

• Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit adding in the additional salt this recipe calls for. You can also use vegan butter.
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Freeze Dried Strawberry Powder – If you can’t get a hold of freeze dried strawberry powder (I order mine online), you can make your own by grinding up freeze dried strawberries in a food processor.
• Lemon Juice – I highly recommend using fresh lemon juice if possible! However, you can use bottled lemon juice if you can’t find real lemons.

Making a Different Sized Vanilla Strawberry Cake

One batch of batter can be also be used to make one 9×13 inch strawberry vanilla sheet cake. Bake it at 325 F for 40-50 minutes, and make a quarter batch of the strawberry frosting recipe.

This recipe can also be used to make four, 6 inch cake layers! They will need to bake slightly longer, and I recommend baking them at 325F for 34-37 minutes.

Tips for Making the Best Vanilla Strawberry Cake:

• Take a few minutes to properly cream together your butter and sugar with a whisk attachment or hand mixer. It will allow you to incorporate a bunch of air into the mixture, which gives these cake layers their fluffy texture
• Properly measure your flour! Either spoon it into the cup measure, then level with a knife or use a kitchen scale.
• Make sure your ingredients are at room temperature to help them mix together better.
• Don’t level your cake layers until they are completely cooled.
• Use strawberry powder to really pack your strawberry buttercream with flavor!
• Spread a layer of strawberry jam on top of each cake layer before adding the frosting. It makes the cake layers even more moist!
• Make this strawberry vanilla cake vegan or dairy free! Use your favorite type of dairy free milk to replace the buttermilk and heavy cream, vegan butter sticks in place of the butter, and flax seed eggs.

Making This Vanilla Strawberry Cake in Advance and Storage Tips:

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

Let Me Know What You Think

If you try this vanilla strawberry cake recipe, I’d love to hear what you think! Please leave a rating below, and a comment to let me know your thoughts.

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If you want to take a trip down memory lane, here are some photos from my first strawberry cake in 2013.