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Strawberry & Vanilla Cake

Vanilla cake, strawberry jam, vanilla buttercream, fresh strawberries

Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 25 minutes
Servings 16
Author thebakingexplorer


For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 2 tsp Vanilla extract
  • 350 g Self raising flour
  • Pink food colouring
  • 1/2 tsp LorAnn Strawberry flavour oil

For the buttercream

  • 300 g Butter or baking spread
  • 600 g Icing sugar
  • 2 tsp Vanilla extract

For decoration & filling

  • 1 jar of Strawberry jam
  • Approx 26 Fresh strawberries
  • 1 bag of White chocolate chips


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line four 8" cake tins

  2. To make the sponge cream together the butter and the caster sugar. Add the eggs, two at a time and mixing between each addition, and whisk in the vanilla extract

  3. Fold in the self raising flour

  4. Split the mixture in half and colour one half pink with the food colouring as well as mixing in the strawberry flavour oil

  5. Divide the pink mixture between two of the cake tins and the vanilla mixture between the remaining two cake tins

  6. Bake the sponge for around 20 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. Make the vanilla buttercream by mixing the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. Put the first layer of sponge on a cake stand and spread strawberry jam over it
  9. Continue sandwiching the layers together in alternate colours with strawberry jam between each one

  10. Spread the buttercream over the top and sides of the sponge using a palette knife
  11. Arrange the strawberries on top of the cake, then sprinkle over the white chocolate chips