Moist Vanilla Cake with Fresh Strawberry Icing Recipe

This moist vanilla strawberry layer cake is refreshed with a light, fresh strawberry cream cheese icing — a beautiful and delicious choice for birthdays and special occasions.

When I asked my son if he’d like to try a different cake for his birthday, he picked an inspiring strawberry-layer design. I adapted several elements from that idea and ended up with a reliable, moist vanilla cake topped with a fresh strawberry cream cheese frosting. The result was soft, tender cake layers balanced perfectly by a bright, creamy strawberry icing.

Vanilla Strawberry Cake with Fresh Strawberry Cream Cheese Icing

Below is a clear, printable-style recipe you can follow to make a two-layer vanilla cake filled and frosted with a light, fresh strawberry cream cheese icing. The cake is straightforward to assemble, and the icing highlights the natural flavor of ripe strawberries without being overly sweet.

Ingredients you’ll need

For the vanilla cake:

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 1/3 cups buttermilk or homemade sour milk (to make sour milk: add 1 tablespoon vinegar or lemon juice to a measuring cup, then add milk to reach 1 1/3 cups)
• ½ cup shortening, margarine, or softened butter
• 1 teaspoon vanilla extract
• 4 egg whites

For the fresh strawberry cream cheese icing:

• 2 1/4 cups heavy cream
• 1 cup granulated sugar
• 1 (8 oz) package cream cheese, softened
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh strawberries, finely chopped

Step 1: Bake the vanilla cake (two 9-inch rounds)

• Preheat the oven to 350°F (175°C). Grease and line two 9×1½ inch round pans with parchment paper.
• In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and 1/8 teaspoon salt. On low speed, blend briefly to mix the dry ingredients.
• Add the buttermilk, softened butter or shortening, and vanilla. Beat on low for 30 seconds, scraping the bowl, then increase to medium-high and beat for 2 minutes, scraping as needed.
• Add the egg whites and beat another 2 minutes until the batter is smooth and slightly aerated.
• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake 30–35 minutes, or until a toothpick inserted near the center comes out clean. Tip: If using two oven racks, stagger the pans and rotate their positions halfway through baking for even browning.
• Cool on wire racks for 10 minutes, then loosen the sides, remove from pans, and let cool completely on racks. For easier frosting, you can wrap and freeze the cooled layers until firm; frozen layers are much simpler to frost cleanly.

Step 2: Make the fresh strawberry cream cheese icing

• Chill a metal mixing bowl and the whisk attachment in the refrigerator or freezer for best whipping results.
• Pour the heavy cream into the chilled bowl and beat with an electric mixer until stiff peaks form. Transfer the whipped cream to a separate bowl and refrigerate.
• Using the cleaned bowl, beat the softened cream cheese until smooth and light. Add the vanilla and continue beating until combined.
• Gradually add the cup of sugar, mixing until fully incorporated and smooth.
• Fold the chilled whipped cream gently into the sweetened cream cheese until evenly combined and airy.
• Gently fold in the finely chopped strawberries so they are evenly distributed through the icing.

Step 3: Assemble and frost the cake

• Place one cake layer flat-side up on a cake plate or stand. Spread a generous layer of the strawberry cream cheese icing across the top, stopping about 1/4 inch from the edge so the filling doesn’t squeeze out when the second layer is set.
• Carefully place the second layer flat-side down on top of the frosted layer to create a clean, even top.
• Use the remaining icing to cover the top and sides. For a rustic look, leave some texture in the frosting; for a smoother finish, chill the cake briefly and then smooth with an offset spatula.
• Decorate the top and sides with fresh strawberry slices or halved berries as desired.
• Refrigerate the cake until you are ready to serve; the chilled frosting sets nicely and slices cleanly.

Tips: Ripe, flavorful strawberries make the biggest difference in this frosting. If your berries are very juicy, pat them dry before chopping to avoid thinning the icing. If you prefer a stiffer frosting, reduce the chopped strawberries slightly or fold them in more gently so they don’t release too much juice.

Recipe yield & timing

• Yield: about 12 servings
• Prep time: ~30 minutes (plus chilling and cooling time)
• Cook time: 30–35 minutes
• Additional time: allow at least 1 hour for cooling and chilling
• Total time: approximately 2 hours including cooling and assembly

More cake ideas

• Old-fashioned rhubarb cake — a tangy, homestyle favorite.
• Pumpkin cake roll with cream cheese icing — perfect for autumn gatherings.
• Gingerbread bundt cake — a cozy choice for tea time or dessert.
• Classic coffee cake — a comforting treat for breakfast or coffee breaks.

If you try this cake, refrigerate any leftovers and enjoy slices within a few days for the best texture. The fresh strawberry cream cheese icing is delicate and tastes best when chilled. Happy baking!