This strawberry vanilla cake features fluffy vanilla layers, sweet strawberry jam, and mascarpone cream. Perfect for birthdays and summer celebrations!
Strawberry Vanilla Layer Cake: A Classic Celebration Cake
There’s something magical about a homemade layer cake that just can’t be replicated. Maybe it’s the way each fluffy vanilla layer soaks up just enough strawberry sweetness, or how that first bite of mascarpone cream melts on your tongue. Whatever it is, this strawberry vanilla cake has become my go-to recipe whenever I need to impress—whether it’s a birthday, Mother’s Day brunch, or just because Tuesday needs a little celebrating.
I first made this cake for my niece’s seventh birthday, and honestly, I was nervous. She’s the kind of kid who’ll tell you exactly what she thinks (no filter whatsoever). But when she took that first bite and her eyes went wide? That’s when I knew I’d nailed it. Since then, I’ve made this beauty at least a dozen times, tweaking and perfecting until it became the recipe I’m sharing with you today.
What makes this cake special isn’t just how beautiful it looks—though those fresh strawberries and thyme sprigs certainly don’t hurt. It’s the texture. We’re talking cloud-like vanilla cake that somehow stays incredibly moist, paired with a mascarpone cream that’s lighter than traditional buttercream but still wonderfully rich. And that strawberry jam layer? Pure summer in every bite.
Recipe Information:
- Servings: 12-14 slices
- Prep Time: 30 minutes
- Baking Time: 25-30 minutes
- Total Time: 1 hour 30 minutes (including cooling and assembly)
- Calories: Approximately 385 per slice
Ingredients
For the Vanilla Cake Layers:
- 3 and 2/3 cups cake flour (not all-purpose—cake flour makes the difference!)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 and 1/2 cups (3 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 2 tablespoons honey
- 3 large eggs plus 2 egg whites, room temperature
- 1 tablespoon pure vanilla extract
- 1 and 1/2 cups buttermilk, room temperature
For the Mascarpone Cream:
- 1 and 1/2 cups heavy whipping cream, cold
- 3/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup mascarpone cheese, room temperature
For Assembly and Decoration:
- 1 cup high-quality strawberry jam (or homemade if you’re feeling ambitious!)
- 2 cups fresh strawberries, washed and hulled
- Fresh thyme sprigs (optional, but they add such a pretty touch)
- Powdered sugar for dusting
Ingredient Notes: Room temperature ingredients are crucial here—they incorporate more smoothly and create a better texture. If you forgot to take your eggs out ahead of time, place them in a bowl of warm water for 5-10 minutes. For the mascarpone, let it sit on the counter for about 30 minutes before using.
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper circles, then grease the sides with butter or cooking spray. This ensures your cakes won’t stick—trust me, you don’t want to skip this step.
2. Mix the Dry Ingredients
In a large bowl, whisk together the cake flour, salt, baking powder, and baking soda. Set this aside. I like to give it a really good whisk to make sure everything’s evenly distributed and there are no clumps.
3. Cream the Butter and Sugar
In the bowl of your stand mixer (or using a hand mixer), beat the softened butter and granulated sugar together on medium-high speed for about 3-4 minutes. You’re looking for a light, fluffy texture—it should almost look like whipped frosting. Scrape down the sides of the bowl, then add the honey and mix until combined.
4. Add Eggs and Vanilla
Add the eggs and egg whites one at a time, beating well after each addition. The mixture might look a little curdled at this point—that’s totally normal. Pour in the vanilla extract and mix until just combined. The batter will smooth out in the next step.
5. Incorporate Dry Ingredients
With your mixer on low speed, add about a third of the flour mixture. Mix until you can barely see any flour streaks, then stop. Repeat two more times until all the dry ingredients are just combined. Don’t overmix here—that’s the secret to keeping the cake tender.
6. Finish with Buttermilk
Pour in the buttermilk and switch to mixing by hand with a rubber spatula. Gently fold everything together, scraping the bottom and sides of the bowl to make sure there are no hidden flour pockets. The batter should be smooth and pourable but thick enough to coat the back of a spoon.
7. Bake the Layers
Divide the batter evenly among your three prepared pans—I use a kitchen scale for accuracy, but eyeballing works too. Each pan should be about two-thirds full. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Start checking at 25 minutes; ovens vary a lot.
8. Cool Completely
Let the cakes cool in their pans for 10 minutes, then run a knife around the edges and turn them out onto wire racks. Remove the parchment paper and let them cool completely—and I mean completely. If the cakes are even slightly warm, your cream will melt. I usually bake mine in the morning and assemble in the afternoon.
9. Make the Mascarpone Cream
In a clean, cold mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium speed until soft peaks form—this takes about 2-3 minutes. Add the mascarpone cheese and continue beating until you get stiff peaks. Be careful not to overbeat, or you’ll end up with butter. The cream should hold its shape but still look smooth and glossy.
10. Assemble Your Masterpiece
Place your first cake layer on a serving plate or cake stand. Spread about one-third of the mascarpone cream evenly across the top, leaving a small border around the edge. Gently spread about 1/3 to 1/2 cup of strawberry jam over the cream layer—don’t worry if it mixes a little with the cream; that’s part of the charm.
11. Stack and Repeat
Add the second cake layer and repeat the cream and jam process. Top with the final cake layer. Spread the remaining mascarpone cream on top—you can leave the sides naked for that trendy “naked cake” look, or cover them too if you prefer.
12. Decorate with Fresh Strawberries
Arrange your fresh strawberries on top however you like. I love placing whole berries around the perimeter and a few in the center, then tucking in little sprigs of fresh thyme for a pop of green. The contrast is beautiful. Finish with a light dusting of powdered sugar using a fine-mesh sieve.
13. Chill and Serve
Refrigerate the assembled cake for at least 30 minutes before slicing. This helps everything set up and makes cutting much cleaner. When you’re ready to serve, use a sharp knife dipped in hot water (and wiped clean between slices) for picture-perfect pieces.
Chef’s Tips for Success
Room Temperature Matters: This is the number one tip I give everyone. Cold butter won’t cream properly, and cold eggs can cause the batter to curdle. Plan ahead and set everything out about an hour before you start baking.
Don’t Skip the Cake Flour: Regular all-purpose flour contains more protein, which develops gluten and makes cakes tougher. Cake flour creates that tender, delicate crumb we’re after. You can find it in the baking aisle near the all-purpose flour—look for brands like Swans Down or Softasilk.
Level Your Layers: If your cakes dome in the middle (mine always do), use a long serrated knife to carefully slice off the tops to create flat, even layers. This makes stacking so much easier and your cake will look more professional.
Stabilize That Cream: If you’re making this cake in warm weather or need it to sit out for a while, you can stabilize the mascarpone cream by adding 1 tablespoon of cornstarch or cream of tartar to the powdered sugar before whipping. This helps it hold up longer without weeping.
Make It Your Own: I’ve made this cake with fresh strawberry slices instead of jam, and it’s equally delicious. You can also try raspberry or blackberry jam for a different flavor profile. Some readers have even made this as a chocolate variation by adding cocoa powder to one of the layers.
Variations to Try
Lemon Strawberry Version: Add 2 tablespoons of fresh lemon zest to the cake batter and 1 tablespoon to the cream. The citrus brightens everything up beautifully.
Berry Medley: Mix strawberries with blueberries, raspberries, and blackberries for decoration. Use a mixed berry jam for the filling.
Boozy Cake (Adults Only): Brush each cake layer with a simple syrup made from equal parts sugar and water, with a splash of Grand Marnier or Chambord added. This keeps the cake extra moist and adds sophistication.
Smaller Servings: This recipe works perfectly in a 9×13 pan too. Bake for 35-40 minutes and serve as sheet cake squares with cream and strawberries on top.
Storage Instructions
This cake keeps beautifully in the refrigerator for up to 4 days—covered loosely with plastic wrap or in a cake carrier. The mascarpone cream needs to stay cold, so don’t leave it at room temperature for more than 2 hours.
If you want to get ahead, you can bake the cake layers up to 2 days in advance. Just wrap them tightly in plastic wrap and store at room temperature. The mascarpone cream can be made up to 1 day ahead and kept refrigerated in an airtight container. Give it a quick whisk before using to smooth it out again.
Freezing works too! Wrap individual unfrosted cake layers in plastic wrap and then aluminum foil. They’ll keep frozen for up to 3 months. Thaw overnight in the refrigerator before assembling. I don’t recommend freezing the assembled cake because the cream and jam can get a bit watery upon thawing.
Nutrition Information
Per Slice (based on 12 servings):
- Calories: 385
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 95mg
- Sodium: 285mg
- Total Carbohydrates: 43g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 5g
Note: Nutrition information is an estimate based on ingredient calculations and may vary depending on brands used and serving sizes.
Frequently Asked Questions
Can I make this cake without a stand mixer?
Absolutely! A hand mixer works perfectly fine—you might just need to mix for an extra minute or two to get the butter and sugar properly creamed. I actually used a hand mixer for years before upgrading, and my cakes turned out great.
Why is my mascarpone cream runny?
This usually happens if the mascarpone was too warm or if you overbeat the cream. Make sure your mascarpone is just at room temperature (not warm), and stop beating as soon as you reach stiff peaks. If it does get runny, pop it in the fridge for 20 minutes and give it another quick whip.
Can I use frozen strawberries?
For decoration, fresh strawberries are really best since they look so pretty and have better texture. However, you can absolutely use frozen strawberries to make a homemade jam for the filling. Just cook them down with some sugar and a bit of lemon juice until thickened.
Help! My cake layers are sticking to the pans!
Always line the bottom of your pans with parchment paper and grease the sides. Let the cakes cool for 10 minutes before turning them out—if you wait too long, they’ll stick, but if you try too early, they might break. If a layer does stick, carefully run a thin knife around the edges again and gently coax it out.
Can I make this as cupcakes instead?
Yes! This batter makes about 32-36 cupcakes. Fill liners two-thirds full and bake at 350°F for 18-22 minutes. Top with the mascarpone cream and a small dollop of jam, plus a fresh strawberry slice. They’re perfect for parties where you need individual servings.
Why This Recipe Works
The secret to this cake’s incredible texture lies in the combination of cake flour and buttermilk. Cake flour has less protein than all-purpose, which means less gluten development and a more tender crumb. The buttermilk adds moisture and a subtle tang that balances the sweetness perfectly.
Adding honey to the batter isn’t just about flavor—it actually helps keep the cake moist for days. Honey is hygroscopic, meaning it attracts and retains moisture. That’s why cakes made with honey stay fresher longer than those made with only sugar.
The mascarpone cream is lighter than traditional buttercream frosting, which lets the vanilla cake shine without overwhelming it. Mascarpone has a subtle sweetness and creamy texture that’s somewhere between cream cheese and heavy cream, making it absolutely perfect for this type of elegant layer cake. According to the USDA’s nutritional database, mascarpone contains less water than regular cream cheese, which helps the frosting maintain its structure without being heavy.
Final Thoughts
I can’t tell you how many compliments I’ve gotten on this cake. It’s become my signature dessert—the one people specifically request for their birthdays. There’s something so satisfying about slicing into those beautiful layers and seeing everyone’s faces light up when they take that first bite.
What I love most is that while it looks impressive (seriously, people will think you bought it from a fancy bakery), it’s actually pretty straightforward to make. You don’t need any special decorating skills—just stack, spread, and top with gorgeous fresh fruit. Sometimes the simplest presentations are the most stunning.
If you’re looking for more layered cake inspiration, check out our collection of celebration cake recipes for more ideas. And if you loved the mascarpone cream, you might enjoy our guide to whipped cream frostings that covers different stabilization techniques.
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If you try this recipe, please leave a comment below and let me know how it turned out! Did you make any fun variations? I read every single comment and love hearing about your baking adventures. Happy baking, friends! 🍓