Three Layer Vanilla Cake with Strawberry Filling

When driving through Amish country this past Saturday, I noticed the strawberry plants are growing and blooming. Unfortunately, we lost our two-year old strawberry garden to a combination of two different intruders, deer and weeds.  I’ll be counting on the Amish to supply me the strawberries I will need to make my jam and to preserve for the upcoming off-season months.  I need jam for my grandchildren (they love it) and for this cake!!

Recently, I made this Vanilla Cake w/Strawberry Frosting for our staff at school.  It was the beginning of testing season and our teachers deserved something sweet for all their efforts in preparing their students for the state assessments.  This is yet another recipe I’ve had tucked away on a piece of paper in my recipe box that I’m unaware who to give credit to.  If I would have known I would be a food blogger twenty-five years ago, I would have put the source on all my written recipe cards and papers.  Well, whoever created or shared this recipe with me…thank you!  It’s amazing and a favorite of ours during strawberry season!

Vanilla Cake with Strawberry Filling

Cake batter…
3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups sugar
1 cup unsalted butter, room temperature
7 large eggs
2 tablespoon vanilla extract
1 cup sour cream
2/3 cup seedless strawberry jam, divided
1 1/2 cups strawberries (hulled, thinly sliced, divided)

2 – 8 oz packages cream cheese, room temperature
1 cup unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless strawberry jam
3/4 cup heavy whipping cream, chilled 

1/2 cup strawberries (hulled, thinly sliced, divided)
1/3 cup seedless strawberry jam
2 oz semi-sweet chocolate, melted

Prepare frosting first by beating cream cheese and butter in a large bowl.  Beat in sugar, then jam. Beat whipping cream in a separate bowl, until firm. Add strawberry jam and beat for 30 seconds.  Fold whipped cream into cream cheese mixture. Cover and chill in refrigerator for at least one hour.   

For cake batter, preheat oven to 325 degrees F.  Butter and flour three 8-inch cake pans.  In bowl, mix flour, salt, baking powder and baking soda.  In another bowl, cream butter and sugar together until fluffy.  Add eggs, one at a time, beating after each addition.  Add vanilla and beat well.  Add sour cream and beat for 1 minute.  Add flour mixture, in small amounts, blending after each addition.  Divide cake batter evenly into prepared pans. Bake each cake layer for 55-60 minutes, until cake tester comes out clean.  Remove from oven and cool 15 minutes.  Remove cakes from pans and let cool completely.  

For assembly, divide strawberry jam into two portions (1/3 cup each) and spoon one portion on top of each of two layers.  Spread jam to cover the top of each layer.  Then spread a generous amount of frosting over each layer covered with jam.  Add sliced strawberries, in a single layer to cover frosting on each cake.  Stack the two layers and top with final, untouched cake layer.  Frost sides and top of cake.  

For topping, arrange sliced strawberries on top of cake.  Slightly warm strawberry jam and drizzle on top and sides of frosted cake.  End with drizzles of melted chocolate.  Refrigerate cake until ready to serve.  Let set out at least 30 minutes before serving.  

Jackie’s Notes:  

Remember to prepare the frosting first, as it needs to chill for a least an hour before frosting cake.  
I have made this cake with all-purpose flour and cake flour.  I prefer cake flour because it creates a more tender texture.  Both work fine though.  

There are so many steps in making this cake, so I took lots (and I mean lots) of pictures.  Here are some of my favorites….


  1. I want a piece of that cake right now!