Vanilla Cake Recipe with Fresh Strawberry Icing

This moist vanilla strawberry cake gets an update with a fresh strawberry cream cheese icing—a lovely choice for birthdays and special occasions.

When my son suggested changing our usual vanilla birthday cake this year, I was excited but a little nervous. He found a tempting layered strawberry cake online that looked irresistible. I adapted the ideas to suit our pantry and preferences and ended up with a delicious twist on a classic moist vanilla cake topped with a fresh strawberry cream cheese icing.

Vanilla Strawberry Cake with Fresh Strawberry Cream Cheese Icing

This recipe produces two 9-inch layers of the most tender vanilla cake and a light, slightly tangy strawberry cream cheese icing. A printable recipe card can be made from the instructions below for easy reference when baking.

Ingredients

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 and add milk to reach 1 1/3 cups)
• ½ cup shortening, margarine, or unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 4 egg whites

For the Fresh Strawberry Cream Cheese Icing:

• 2 1/4 cups heavy whipping 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

• Preheat the oven to 350°F (175°C). Grease and line two 9×1½-inch round baking pans with parchment paper.
• In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and 1/8 teaspoon salt. Mix on low to combine.
• Add the buttermilk, softened butter (or shortening), and vanilla. Beat on low speed for 30 seconds, scraping the bowl as needed. Increase speed to medium-high and beat for 2 minutes until the batter is smooth and slightly aerated, scraping the bowl occasionally.
• Add the egg whites and beat for 2 more minutes until fully incorporated and light.
• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean. Tip: If you bake both pans at once on two oven racks, rotate their positions halfway through the bake time for even browning.
• Cool the pans on wire racks for 10 minutes, then run a knife around the edges and invert the cakes onto the rack to cool completely.
• If you prefer, you can freeze the cooled layers before icing; frozen cake layers are often easier to frost cleanly.

Step 2: Prepare the Fresh Strawberry Cream Cheese Icing

• Chill a metal mixing bowl and whisk attachment in the refrigerator or freezer for 10–15 minutes. Cold equipment helps the cream whip faster.
• Pour the heavy cream into the chilled bowl and whip with an electric mixer until stiff peaks form. Transfer the whipped cream to a separate bowl and refrigerate.
• In the now-empty bowl, beat the softened cream cheese until light and fluffy, scraping the bowl occasionally.
• Add the vanilla extract and continue beating until smooth, then gradually add the sugar and beat until fully incorporated.
• Gently fold the whipped cream into the sweetened cream cheese mixture until uniform and airy.
• Fold in the finely chopped fresh strawberries. Keep the frosting chilled until you are ready to assemble the cake.

Step 3: Assemble and Ice the Cake

• Place the bottom layer flat side up on your serving plate or cake stand. Spread a generous layer of frosting across the top, leaving about 1/4 inch from the edge so it won’t ooze out when you add the top layer.
• Set the second cake layer on top, flat side down, and press gently to level.
• Use the remaining frosting to cover the top and sides of the cake in an even layer.
• Decorate with fresh strawberry slices or whole berries as desired. Chill the cake in the refrigerator until ready to slice and serve—the chilled frosting will hold its shape better.

This moist vanilla cake with strawberry cream cheese icing is a lovely centerpiece for celebrations. It pairs well with a cup of coffee or a glass of cold milk and is best enjoyed within a day or two for the freshest strawberry flavor.

Recipe Notes and Tips

• For a lighter frosting, be careful not to overfold the whipped cream into the cream cheese—stop once it’s homogeneous and airy.
• If your strawberries are very juicy, drain them briefly and pat dry to prevent the icing from thinning.
• To make sour milk quickly: stir 1 tablespoon vinegar or lemon juice into a measuring cup, then add milk to reach 1 1/3 cups. Let it sit for a minute before using.
• Leftovers should be refrigerated and are best eaten within 48 hours.

Want more cake inspiration?

Try other seasonal or classic cake ideas—fruit-based fillings, cream cheese frostings, and bundt cakes all make lovely variations. Experimenting with simple swaps, like using different berries or adding a hint of lemon zest to the batter, will keep this base recipe fresh and adaptable.