Strawberry Vanilla Cake

My husband, bless his heart, is a meat-and-potatoes kind of guy. I can’t tell you how many times we have gone out to eat at a nice restaurant only to have him order chicken fingers and french fries. And please know I say this with love in my heart even as I roll my eyes. He is who he is and God knows I love him.

He will always try a slice of my cake though even when I tell him there’s curry or coriander in it. He may not sing my praises when I serve up a weird and wacky cake flavour; however, he will at least nod and smile. But this strawberry vanilla cake…he will lick his plate clean while giving me puppy dog eyes for a second slice.

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Vanilla Cake With Strawberries

More times than not, I give leftover Sunday family cake to neighbours and friends. No sense in having extra cake hanging out in my kitchen knowing full well we’ll probably enjoy a new flavour the following weekend so off it goes down the street or across the road wrapped in an ever-so-fancy layer of plastic wrap.

How To Freeze Strawberry Vanilla Cake

Not this cake though. Nope. This one gets sliced up, individually wrapped, and frozen for the late-night cake cravings my husband often gets. He won’t even thaw it. Straight out of the freezer, onto a plate, and into his mouth it goes. It’s simply that delicious.

How To Make Strawberry Buttercream

Layers of fluffy and tender vanilla cake serve as a delightful and understated base letting the real star of the show, the strawberry buttercream, shine.

I have tried freeze-dried strawberries, reducing fresh strawberries, strawberry extract, and just about any and every form of strawberry there is to flavour buttercream but all else comes up short compared to strawberry jam.

Those little flecks of real strawberry in the buttercream from the jam send my heart a twitter while the sweet taste of strawberry shines through. Make sure you keep a slice or two in the freezer for when that strawberry vanilla cake craving hits!

Strawberry Lover? Try these:

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A light pink cake topped with buttercream swirls and strawberry slices

Strawberry Vanilla Cake

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5 from 1 review

  • Author: Katie
  • Total Time: 2 Hrs 30 Mins
  • Yield: 10 Slices 1x
  • Diet: Low Lactose


Classic and fluffy vanilla cake layers with sweet whipped strawberry buttercream frosting. This recipe is a family-favourite full of genuine strawberry flavour.



Vanilla Cake

  • ⅓ cup dairy-free salted butter, room temperature

  • 1 ½ cups granulated sugar

  • ½ cup egg whites (approx 4 egg whites), room temperature

  • ¼ cup dairy-free yogurt, room temperature

  • 1 tbsp. vanilla extract

  • 2 ½ cups cake flour, sifted

  • 1 ½ tsp. baking powder

  • ½ tsp. baking soda

  • 1 tsp. fine sea salt

  • ⅔ cup dairy-free milk, room temperature

Strawberry Buttercream

  • 2 cups dairy-free salted butter, room temperature

  • 6 cups icing sugar

  • 2 tsp. fine sea salt

  • 1 tbsp. vanilla extract

  • 2 tsp. strawberry emulsion *optional

  • ½ cup strawberry jam

  • optional: pink gel food color

  • optional: fresh strawberries for decor


Vanilla Cake

  1. Preheat the oven to 350 degrees and prepare three 6-inch round cake pans.

  2. In the bowl of a stand mixer cream the butter and sugar on high for 1 minute with the whisk attachment.

  3. Add egg whites and mix on high for 2 minutes.

  4. Add in the yogurt and vanilla extract and mix on high for 2 minutes.

  5. Combine all the dry ingredients into the mixer and mix on low

  6. While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.

  7. Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.

  8. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

Strawberry Buttercream

  1. In the bowl of a stand mixer beat the butter on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.

  2. Add the icing sugar, salt, vanilla extract, strawberry emulsion (if using), and strawberry jam and mix on low until combined.

  3. Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

  1. Place one leveled layer of vanilla cake on a cake board or plate. Top with approximately 1 ½ cups of buttercream.

  2. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  3. Cover the cake with another layer of buttercream and smooth sides.

  4. Decorate as you desire. I colored my buttercream with one extra drop of pink gel food coloring and smoothed the sides with my metal Wilton smoother. Using a Wilton 1M piping tip, I piped simple swirls around the top to create a border, placed a sliced strawberry on top of each swirl, and topped with sprinkles. Enjoy.

  • Prep Time: 2 Hrs
  • Cook Time: 30 Mins
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

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  1. Simple and delicious recipe. I didn’t have a stand mixer (used a hand mixer instead) or the correct cake pan size.
    I decided to make cupcakes instead which turned out awesome.
    Very simple and beautiful.
    Decorated myself and the icing held with no modifications.
    Also, my fiance cannot have dairy so it was an awesome surprise for me to see all these dairy free recipes.
    We will be trying more in the future

    Thank you!

    1. I am absolutely thrilled to hear you gave this recipe a shot Norielle! I’ve got lots of fun and yummy dairy-free treats here for sure!

    1. This will be my first dairy free cake, which kind of dairy free milk do you use and yogurt and butter. Thanks in advance.

      1. Hi Andrea, I love using Becel plant-based butter, silk almond yogurt, and unsweetened almond milk. Cant wait to hear how the cake turns out!

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