Strawberry Vanilla Cake

This easy strawberry vanilla cake recipe is a perfect way to celebrate strawberry season! The cake is filled with vanilla and has a fresh strawberry topping baked in. You'll love the one layer cake because it's moist and flavorful; perfect for birthdays or any celebration!

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Who else is busy, but wants to create show stopping cakes? When I initially started brainstorming this cake recipe I was thinking a layer cake with strawberry jam filling and strawberry buttercream.

But then I remembered this easy everyday pound cake I made growing up and decided to put a strawberry spin on it and this easy vanilla cake with strawberries was born.

If you love strawberry desserts, be sure to try my strawberry filled cupcakes, strawberry crumb cake or no bake mascarpone cheesecake.

why you will love this easy one layer cake

• Mixes in one bowl.
• One layer with no decorating needed.
• A moist, soft sponge bakes with the strawberries on top; giving a sweet jammy topping without any extra work.
• Serve with whipped cream for a variation on strawberry shortcake.
• Perfect for birthdays, Easter and Sunday dinner dessert!

ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Unsalted butter ~ melted butter is needed for this strawberry vanilla cake. If you only have salted butter, leave out the kosher salt.
• Sugar ~ granulated sugar brings sweetness to the cake. Additional sugar is sprinkled over the top of the strawberries before baking the cake; adding a nice little caramelization to the top of the cake.
• Vanilla ~ brings the vanilla flavor to this easy homemade cake. The recipe card is not a typo, we want a full tablespoon!
• Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
• Baking powder ~ brings some height to the cake. I use aluminum free baking powder.
• Eggs ~ 2 large eggs are needed, they should be at room temperature.
• All-purpose flour ~ be sure to measure your flour correctly. A kitchen scale is best or fluff the flour in it's container before spooning it into your measuring cup and using the back of a knife to level it off.
• Kefir ~ I love the moisture and slight tang that kefir brings to cakes and muffins {like these healthy lemon blueberry muffins}. It also adds richness and protein to the recipe. You can substitute with buttermilk or milk {I tested it with 1%}. The milk should be room temperature so pull it out 1-2 hours before starting.
• Strawberries ~ you need one pound of fresh strawberries. Ideally, the ripest and sweetest strawberries will taste the best. Wash the strawberries, remove the tops and slice in half. Cut the berries in quarters if they are really large.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

how to make the best one bowl cake

Start by washing the strawberries, then pat dry, remove the tops and cut in half. Set aside.

Next preheat the oven to 350°F and prepare a 9-inch cake pan {I use this Fat Daddio's Pan} by buttering the bottom and sides, placing a parchment round and then buttering the parchment. Set aside.

In a medium to large bowl, whisk together the melted butter and sugar until fully combined. Then whisk in the vanilla, kosher salt and baking powder.

Now whisk in the eggs. Then add half of the flour, once mostly combined add the kefir followed by the remaining flour. Mix until just fully combined.

Pour the batter into the prepared cake pan. Place the strawberries on top of the batter and sprinkle with sugar.

Bake for 35-45 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely before slicing and serving.

how to decorate this strawberry vanilla cake

The beauty of this vanilla and strawberry cake is that you don't have to do anything to decorate it! You could always create a design with the strawberries on top, but it comes out pretty any way the berries go on.

I've served this cake as is {and with a dusting of confectioners' sugar}, but if you love the strawberry and cream combo; it's incredible with vanilla whipped cream {use the whipped cream from my cherry shortcake recipe}. Come to think of it, it would also be delicious with the whipped mascarpone frosting from this apple cake recipe!

tips for making cake from scratch

• Use room temperature ingredients.
• Don't over mix the batter.
• Measure the ingredients properly, especially the flour.
• Take the time to prepare the baking pan so the cake doesn't stick {I always use a parchment round when baking cakes}.
• Don't over bake! The cake is done when the edges are lightly browned and a toothpick comes out with just a few moist crumbs.

frequently asked questions

can this cake be baked in other sizes?

Yes, an 8-inch cake round or 8x8 baking pan can be used. The baking time will increase a little bit if baked in an 8-inch round, see the recipe card for time recommendations.

can I use frozen strawberries?

No, this strawberry vanilla cake needs fresh strawberries. Frozen strawberries would add too much moisture and the cake would be soggy.

can this recipe be baked as cupcakes?

Although I have not tested it, I believe you could. The baking time would likely be 16-20 minutes. Please let me know if you try it! My strawberry filled cupcakes are also a great option.

how to store

Any vanilla and strawberry cake leftovers should be stored covered in the refrigerator for up to 5 days.

I personally think cake tastes best at room temperature, but have been known to eat this one cold from the refrigerator too.;-)

Remember to snap a picture and tag me on Instagram if you make this Strawberry Vanilla Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more berry desserts to enjoy

• Berry Crumble Bars
• Chocolate Raspberry Cheesecake
• White Chocolate Ice Cream with Roasted Blueberries
• Strawberry Crumb Cake
• Raspberry Crumble Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Strawberry Vanilla Cake

recipe created and tested by:

Tasia Harper

This easy strawberry vanilla cake recipe is a perfect way to celebrate strawberry season! The cake is filled with vanilla and has a fresh strawberry topping baked in. You'll love the one layer cake because it's moist and flavorful; perfect for birthdays or any celebration!

5 from 4 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 40 minutes mins

Total Time 55 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 14 slices

Calories 196 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

• ▢ 1 pound fresh strawberries washed and halved
• ▢ ½ cup unsalted butter melted 113g
• ▢ ¾ cup granulated sugar 150g
• ▢ 1 tablespoon pure vanilla extract
• ▢ ½ teaspoon kosher salt
• ▢ 2 teaspoons baking powder
• ▢ 2 large eggs room temperature
• ▢ 1 ¾ cup all-purpose flour 219g
• ▢ ¾ cup kefir* 180mL
• ▢ 3 tablespoons granulated sugar

Instructions

 

• Start by washing the strawberries (one pound), then pat dry, remove the tops and cut in half (if some of the strawberries are really large, you can slice into quarters). Set aside.
• Next preheat the oven to 350°F and prepare a 9-inch cake pan by buttering the bottom and sides, placing a parchment round and then buttering the parchment again. Set aside.
• In a medium to large bowl, whisk together the melted butter (½ cup/113g) and sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (1 tablespoon), kosher salt (½ teaspoon) and baking powder (2 teaspoons).
• Whisk in the eggs (2 large). Then add half of the flour (1 ¾ cup/219g), once mostly combined add the kefir* (¾ cup/180mL) followed by the remaining flour. Mix until just fully combined.
• Pour the batter into the prepared cake pan. Place the strawberries on top of the batter and sprinkle with sugar (3 tablespoons).
• Bake for 35-45 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely (it can stay in the baking pan) before slicing and serving.
• If desired, top with vanilla whipped cream.

Notes

*The kefir can be substituted with buttermilk or milk (I tested with 1%).

Store any leftovers covered in the refrigerator for up to five days.

The cake can be baked in an 8-inch cake round. It will take 5-10 minutes longer to bake. A 8x8 pan can also be used and should take the same amount of time as the 9-inch round.

Nutrition

Serving: 1 sliceCalories: 196kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 45mgSodium: 152mgFiber: 1gSugar: 16g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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