Easy Vanilla Strawberry Naked Cake Recipe

If you’ve ever wanted a cake that looks elegant but is simple to make, this vanilla strawberry naked cake recipe is the answer. With layers of moist vanilla sponge, fresh strawberries, and whipped cream, it’s the perfect balance of rustic charm and delicious flavor.

This cake is perfect for birthdays, bridal showers, or a simple weekend treat.

Ingredients You’ll Need

For the vanilla cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk

The strawberry filling:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 4-6 tablespoons heavy cream

For decoration:

• Fresh strawberries, halved or sliced
• Fresh mint leaves

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the strawberry filling:

1. In a saucepan, combine the fresh strawberries, granulated sugar, cornstarch, and water.
2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 5-7 minutes.
3. Remove from heat and let the strawberry filling cool completely before using.

For the frosting:

1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, beating well after each addition.
3. Add the vanilla extract and 4 tablespoons of heavy cream, and beat until smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.

Assembly:

1. Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
2. Spread a layer of frosting over the top of the cake layer.
3. Spoon a layer of strawberry filling over the frosting.
4. Repeat the process with the remaining cake layers, frosting, and strawberry filling, ending with a layer of frosting on top.
5. Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
6. Decorate the top of the cake with fresh strawberry halves or slices and fresh mint leaves for a beautiful finishing touch.

Tips for the Perfect Naked Cake:

• Chill layers before frosting
• Use a serrated knife for even slicing
• Don’t overfill with cream, so layers stay neat

Variations You’ll Love:

• Naked Chocolate Cake with Ganache
• Fancy Strawberry Cake with Rosette Piping
• Mini Naked Cakes for Parties

Vanilla Strawberry Naked Cake

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 40 minutes mins

Servings: 8 people

Calories: 600

Ingredients Method

Ingredients

  

For the vanilla cake:

• – 2 1/2 cups all-purpose flour
• – 2 1/2 teaspoons baking powder
• – 1/2 teaspoon salt
• – 1 cup unsalted butter softened
• – 1 3/4 cups granulated sugar
• – 4 large eggs
• – 2 teaspoons vanilla extract
• – 1 cup buttermilk

For the strawberry filling:

• – 2 cups fresh strawberries hulled and sliced
• – 1/4 cup granulated sugar
• – 2 tablespoons cornstarch
• – 2 tablespoons water

For the frosting:

• – 1 cup unsalted butter softened
• – 4 cups powdered sugar
• – 2 teaspoons vanilla extract
• – 4-6 tablespoons heavy cream

For decoration:

• – Fresh strawberries halved or sliced
• – Fresh mint leaves

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the strawberry filling:

1. In a saucepan, combine the fresh strawberries, granulated sugar, cornstarch, and water.
2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 5-7 minutes.
3. Remove from heat and let the strawberry filling cool completely before using.

For the frosting:

1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, beating well after each addition.
3. Add the vanilla extract and 4 tablespoons of heavy cream, and beat until smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.

Assembly:

1. Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
2. Spread a layer of frosting over the top of the cake layer.
3. Spoon a layer of strawberry filling over the frosting.
4. Repeat the process with the remaining cake layers, frosting, and strawberry filling, ending with a layer of frosting on top.
5. Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
6. Decorate the top of the cake with fresh strawberry halves or slices and fresh mint leaves for a beautiful finishing touch.

Storage Instructions:

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring the cake to room temperature before serving for the best texture and flavor.

Looking for more rustic desserts? Try my :

• Chocolate Naked Cake Recipe
• Homemade Strawberry Lemonade