Vanilla Strawberry Cake

This Vanilla Strawberry Cake has alternating layers of soft eggless vanilla cake and sweet strawberry buttercream. It's then topped with a white chocolate ganache drip, fresh strawberries and white chocolate chips. If that wasn't enough, it's also gluten free, nut free and can easily be vegan!

Guys, if you love strawberries like my daughter does, this Vanilla Strawberry Cake is for you! The flavors of this beautiful layer cake are subtle and soft. No one flavor overpowers the rest; they blend together in a harmonious manner just like my Strawberry Filled Cupcakes.

For more strawberry recipes try my super simple Cheesecake Stuffed Strawberries, my Strawberry Filled Cupcakes, my Strawberry Shortbread Cookies and my Strawberry Chocolate Cookies.

Reasons to Love this Strawberry Vanilla Cake

• Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
• Soft & Fluffy- This cake is super soft and delicious just like my Yellow Cake with Chocolate Frosting and my Gluten Free Vanilla Cupcakes.
• Easy to Make- The batter mixes up in just one large bowl with a whisk like my Small Batch Chocolate Cupcakes!
• Strawberry Buttercream- This is a homemade buttercream frosting made from real strawberries (no strawberry extract) just like in our Strawberry Filled Cupcakes!

Ingredient Notes

• Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
• Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
• Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cake can have a chemical flavor.
• Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick in the batter.
• White Vinegar- Helps make the cake rise.
• Butter/ Vegan Baking Stick-  Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
• Strawberries- We use either fresh or frozen to make the strawberry buttercream, like in my Strawberry Sugar Cookies, and then fresh on the top of the cake.
• Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
• White Chocolate Chips- A few brands make white chips but many use sunflower lecithin which I don't use as there is a sunflower allergy in my home. I use Pascha brand due to the fact that they are gluten free, nut free, egg free, legume free and seed free. Always read labels to ensure the chocolate you use is safe for your family.

See my recipe card below for a complete list of the ingredients with measurements.

This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

How to Make Vanilla Strawberry Cake

Here are the step by step instructions to make this strawberry vanilla cake! 

Step 1: Whisk Together the Dry Ingredients

In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.

Step 2: Mix Together the Wet Ingredients and Brown Sugar

In a medium bowl, whisk together the milk, light brown sugar, vegetable oil, vinegar and vanilla.

Step 3: Add the Wet Ingredients into the Dry

Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.

Step 4: Scoop the Batter and Bake

Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.

Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.

Step 5: Cook the Strawberries and Sugar

In a saucepan set over medium heat, cook the granulated sugar and strawberries until they are syrupy. 5-8 min. It will still appear chunky and that’s fine.

Step 6: Strain the Strawberries and Cool 

Set a mesh colander over a bowl. Pour the strawberry liquid through the strainer and set aside to let cool.

Step 7: Make the Strawberry Frosting

Beat the butter until smooth; about 2 minutes.

Then slowly beat in the confectioners’ sugar, salt, the cooled strained strawberry liquid (8 tablespoons) and the vanilla until smooth and combined.

Beat in the water a little at a time until you get the desired consistency. You may not need to use it all.

Step 8: Cut the Cakes in Half

Once the cakes have completely cooled, slice the cakes in half horizontally to create 4 thinner layers of cake.

If the tops of your cakes have domes, you can then very carefully cut them off to make them flat.

Step 9: Frost the Cake and Chill

Separate the frosting into 5 equal sections.

Then place one layer of cake on a cake plate/stand. Scoop ⅕th (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.

Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.

Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.

You should only use a fifth of the frosting on the top and sides combined. It's a semi-naked cake.

Then pop the entire cake in the fridge uncovered for 15-20 minutes.

Step 10: Make the Ganache

Place the white chocolate chips in a heat safe bowl. Set aside.

Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the white chocolate chips.

Let sit 1.5 minutes and then whisk until smooth.

Step 11: Spoon on the Chocolate Ganache

Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.

Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.

Step 12: Decorate the Cake

Put the remaining ⅕th of strawberry buttercream into a piping bag. Create swirls going all the way around the top rim of the cake.

Sprinkle more white chocolate chips on top of the frosting swirl.

Place extra washed and dried strawberries in the top center. I used 3 jumbo strawberries. 

Expert Baking Tips

• Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
• Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife prior to baking.
• Use a Cake Scraper- Work with a cake scraper or a large icing spatula. The frosting should be super thin on the sides.
• Use Room Temperature Butter in the Frosting- Do not use softened or melted butter/vegan baking sticks. The frosting will be way too runny. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
• Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time until you reach the desired consistency.
• Make the Frosting the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.

More Strawberry Recipes You'll Love

Did you try this recipe? Please leave me a ⭐ review below!

Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

📖 Recipe

Vanilla Strawberry Cake

Author: Lee

This Vanilla Strawberry Cake has alternating layers of soft eggless vanilla cake and sweet strawberry buttercream. It's then topped with a white chocolate ganache drip, fresh strawberries and white chocolate chips. If that wasn't enough, it's also gluten free, nut free and can easily be vegan!

5 from 3 votes

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Prep Time 1 hour hr

Cook Time 35 minutes mins

Chill Time 20 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 960 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For The Eggless Vanilla Cake

• ▢ 2 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
• ▢ 1 cup granulated sugar
• ▢ 1 ½ teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 1 ¾ cups milk
• ▢ ½ cup light brown sugar , packed
• ▢ ½ cup plus 2 tablespoons vegetable oil
• ▢ 1 teaspoon white vinegar
• ▢ 2 teaspoons pure vanilla extract

For The Strawberry Buttercream

• ▢ 3 ½ cups quartered strawberries , fresh or frozen
• ▢ 1 ½ cups granulated sugar
• ▢ 1 cup unsalted butter or vegan baking stick
• ▢ 8 cups confectioners' sugar
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 pinches kosher salt
• ▢ ¼ cup plus 2 tablespoons water

For The White Chocolate Ganache

• ▢ 6 oz white chocolate chips about 1 cup
• ▢ ½ cup heavy cream *see note for vegan

For Decorating

• ▢ 2 tablespoons white chocolate chips
• ▢ 3-5 whole strawberries , washed and dried

Instructions

 

For The Eggless Vanilla Cake

• Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
• In a large bowl whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
• In a medium bowl, whisk together the 1 ¾ cups milk, ½ cup light brown sugar, ½ cup plus 2 tablespoons vegetable oil, 1 teaspoon white vinegar and 2 teaspoons pure vanilla extract.
• Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
• Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
• Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until slightly springy when carefully touched.
• Remove cakes from oven and let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.
• Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.

  If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.

For The Strawberry Buttercream

• In a small saucepan set over medium heat, combine the 3.5 cups quartered strawberries and 1.5 cups granulated sugar. Stir constantly for about 5-8 minutes until the strawberries have liquified a bit and the sugar has dissolved. Use the back of your spoon to mash the strawberries apart. 
• Set a strainer or a mesh colander over a bowl and strain the strawberry liquid. You don’t want any of the seeds, you just want the liquid. You should have about ½ cup.
• With the paddle attachment of an electric mixer, or using a large bowl and a hand mixer, beat the 1 cup room temperature butter or vegan baking stick until creamy. About 2-3 minutes.
• Slowly add the 8 cups confectioners’ sugar, strained strawberry liquid (about 8 tablespoons), 2 pinches kosher salt and 2 teaspoons pure vanilla extract. Beat until combined; it will be thick.

  Slowly beat in the ¼ cup plus 2 tablespoons water a little at a time until you get the desired consistency. You may not need to use it all.

  If the strawberry liquid solidified a bit prior to using, that’s ok. Just use a spatula to scrape it into your mixing bowl.

Assembling the Cake  

• Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
• Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
• Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.

  You should only use a fifth of the frosting on the top and sides combined; this is a semi-naked cake.
• Pop the entire cake uncovered in the fridge for 15-20 min so it’s more stable to work with.

Make the White Chocolate Ganache and Decorate

• Place the 6 ounces chocolate chips in a heat safe bowl. Set aside.

  Pour the ½ cup heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the white chocolate chips. Do not mix!
• Cover with plastic and let sit 1.5 minutes. Then remove plastic and whisk until smooth.

  Immediately take the cake out of the fridge. Spoon almost all the liquid ganache on top of the cake.

  Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides.

  Work quickly because the cold cake will quickly stop the ganache from dripping too much. 
• Take the last ⅕th of buttercream and put it into a piping bag. Create swirls going all the way around the top rim of the cake.
• Sprinkle 2 tablespoons of white chocolate chips on the swirl.

  Place extra washed strawberries in the top center of the cake. I used 3 jumbo.

  If you have frosting leftover, save it in a bowl covered in plastic wrap in the fridge for a few days.

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk, vegan heavy cream and vegan white chocolate chips.

If you can't find a vegan heavy cream, check my section entitled "substitutions and variations" for how to make a vegan white chocolate ganache with vegan baking sticks. 

All Purpose Flour: I cannot test this due to celiac disease, but use 2 ¼ cups packed AP flour (378 grams) and only 1 ½ cups of milk. 

Storing: Once the cake is cut into, it’s best to cut the entire cake into slices, remove the strawberries and wrap each slice in foil and store in a zip top bag in the fridge. Eat extra slices within 2 days.

When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. 

Freezing: If not eating all the extra slices within 2 days, take the slices wrapped in foil (without the strawberries on top) and place in the zip top bag and freeze them. You can keep the slices frozen for up to 30 days.

When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

Nutrition

Calories: 960kcalCarbohydrates: 162gProtein: 5gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 60mgSodium: 299mgPotassium: 196mgFiber: 3gSugar: 144gVitamin A: 686IUVitamin C: 25mgCalcium: 148mgIron: 1mg

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