Strawberry Vanilla Butter Cake

Why You’ll Love This Recipe

I love this cake because it uses familiar ingredients but still feels special. Butter and vanilla create a rich base, while strawberries add freshness and a beautiful pop of color.

I also appreciate how easy the cake is to serve. I don’t need layers or elaborate decorations to make it attractive. A little powdered sugar and a few fresh strawberries are often all I add.

The texture is another reason I enjoy it. I get a moist, tender crumb with slightly golden edges and soft pieces of strawberry throughout.

I can serve this cake for brunch, afternoon coffee, summer gatherings, birthdays, or as an easy everyday dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk, room temperature
• 1 1/2 cups fresh strawberries, hulled and chopped
• 1 tablespoon all-purpose flour, for coating the strawberries

For the Topping

• 1 tablespoon granulated sugar
• Powdered sugar, optional
• Fresh strawberries, optional
• Whipped cream, optional

Directions

I preheat my oven to 350°F (175°C). I grease a 9-inch round cake pan and line the bottom with parchment paper so I can remove the cake easily after baking.

In a medium bowl, I whisk together the flour, baking powder, and salt. I set the dry ingredients aside.

I place the softened butter and granulated sugar in a large mixing bowl. I beat them together for about 3–4 minutes, until the mixture becomes pale and fluffy. I don’t rush this step because incorporating air into the butter helps give me a lighter cake.

I add the eggs one at a time, beating well after each addition. I scrape down the bowl when necessary, then mix in the vanilla extract.

I add the dry ingredients in several additions, alternating with the milk. I begin and finish with the flour mixture and mix only until the ingredients are incorporated.

I toss the chopped strawberries with 1 tablespoon of flour. This light coating helps absorb some surface moisture and keeps the fruit distributed more evenly throughout the cake.

I gently fold most of the strawberries into the batter, reserving a few pieces for the top.

I spread the batter evenly in my prepared pan and arrange the reserved strawberries over the surface. I sprinkle 1 tablespoon of granulated sugar over the top to create a lightly sweet, golden finish.

I bake the cake for approximately 40–50 minutes. I start checking around the 40-minute mark by inserting a toothpick into the center. I remove the cake when the toothpick comes out clean or with only a few moist crumbs.

I let the cake cool in the pan for about 15 minutes before carefully transferring it to a wire rack.

Once completely cool, I dust it with powdered sugar. When I want a more decorative dessert, I serve each slice with fresh strawberries and whipped cream.

Servings and Timing

I get approximately 8–10 servings from this Strawberry Vanilla Butter Cake.

• Prep time: 20 minutes
• Bake time: 40–50 minutes
• Cooling time: approximately 45 minutes
• Total time: approximately 1 hour 45 minutes
• Servings: 8–10

Variations

For a strawberry almond cake, I replace a small amount of the vanilla extract with almond extract. I find that almond flavor works especially well with strawberries.

When I want a brighter flavor, I add finely grated lemon zest to the batter. I can also use orange zest for a softer citrus note.

For a mixed-berry variation, I replace some of the strawberries with blueberries, raspberries, or blackberries.

I can add white chocolate chips for a sweeter cake. White chocolate pairs particularly well with strawberries and vanilla.

For a richer topping, I spread vanilla buttercream or cream cheese frosting over the completely cooled cake and decorate it with fresh strawberries.

When I want some crunch, I sprinkle sliced almonds over the batter before baking.

Storage/Reheating

I store the completely cooled cake in an airtight container at room temperature for about 1–2 days.

Because fresh strawberries add moisture, I refrigerate the cake when I need to keep it longer. I store it covered in the refrigerator for up to 4–5 days.

I like to bring refrigerated slices to room temperature before serving because the butter softens and the cake regains its tender texture.

For longer storage, I freeze individual slices for up to 2–3 months. I wrap each slice tightly before placing it in a freezer-safe container.

I thaw frozen cake in the refrigerator overnight or at room temperature. When I want a slightly warm slice, I microwave it for about 10 seconds. I don’t overheat it because I want the crumb to stay moist.

FAQs

Can I use frozen strawberries for Strawberry Vanilla Butter Cake?

Yes, although I prefer fresh strawberries when they’re available. If I use frozen strawberries, I add them while they’re still mostly frozen and avoid adding any excess liquid from the package. I may also need a few additional minutes of baking time.

How do I keep the strawberries from sinking?

I cut the strawberries into relatively small pieces, remove excess surface moisture, and toss them lightly with flour. I also make sure my cake batter isn’t overmixed or excessively thin before folding in the fruit.

Why is my butter cake dry?

I avoid adding too much flour and make sure I don’t overbake the cake. I start checking before the maximum baking time and remove it once a toothpick shows that the center is baked. I also mix only until the flour is incorporated.

Can I make Strawberry Vanilla Butter Cake ahead of time?

Yes. I can bake the cake a day before serving and keep it tightly covered once completely cool. If I’m adding powdered sugar, whipped cream, or fresh strawberry decorations, I prefer adding those closer to serving.

What can I serve with Strawberry Vanilla Butter Cake?

I like serving it with whipped cream, vanilla ice cream, fresh strawberries, or a simple strawberry sauce. For an everyday treat, I often serve a plain slice with coffee or tea because the buttery vanilla and strawberry flavors are already satisfying on their own.

Conclusion

Strawberry Vanilla Butter Cake gives me a simple way to combine rich butter cake with the freshness of juicy strawberries. Vanilla keeps the flavor classic, while pieces of fruit add sweetness, moisture, and color throughout the tender crumb.

Strawberry Vanilla Butter Cake

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Strawberry Vanilla Butter Cake is a soft, buttery cake filled with juicy fresh strawberries and warm vanilla flavor. Its tender crumb and golden edges make it delicious on its own or served with powdered sugar, whipped cream, and extra berries.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40–50 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk, room temperature
• 1 1/2 cups fresh strawberries, hulled and chopped
• 1 tablespoon all-purpose flour, for coating the strawberries
• 1 tablespoon granulated sugar, for topping
• Powdered sugar, optional
• Fresh strawberries, optional
• Whipped cream, optional

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and 1 cup granulated sugar for 3–4 minutes, until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla extract.
5. Add the dry ingredients in several additions, alternating with the milk. Begin and finish with the flour mixture and mix only until incorporated.
6. Toss the chopped strawberries with 1 tablespoon flour until lightly coated.
7. Gently fold most of the strawberries into the batter, reserving a few pieces for the top.
8. Spread the batter evenly in the prepared pan. Arrange the reserved strawberries over the surface and sprinkle with 1 tablespoon granulated sugar.
9. Bake for 40–50 minutes, checking around the 40-minute mark. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool the cake in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely.
11. Dust the cooled cake with optional powdered sugar. Serve with fresh strawberries and whipped cream if desired.

Notes

• For a strawberry almond variation, replace a small amount of the vanilla extract with almond extract.
• Add finely grated lemon or orange zest to the batter for a fresh citrus note.
• For a mixed-berry cake, replace some of the strawberries with blueberries, raspberries, or blackberries.
• White chocolate chips can be folded into the batter for additional sweetness.
• For a richer finish, frost the completely cooled cake with vanilla buttercream or cream cheese frosting.
• Sliced almonds can be sprinkled over the batter before baking for extra crunch.
• If using frozen strawberries, add them while still mostly frozen, avoid excess package liquid, and allow additional baking time if needed.
• Store the cooled cake in an airtight container at room temperature for 1–2 days or refrigerate for up to 4–5 days.
• Freeze tightly wrapped individual slices for up to 2–3 months.
• Bring refrigerated slices to room temperature before serving for the softest, most tender texture.

Nutrition

• Serving Size: 1 slice
• Calories: 340 kcal
• Sugar: 25 g
• Sodium: 230 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.4 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 100 mg