Vanilla cake isn’t so boring with a strawberry filling surprise.
It’s a little something extra when you need a special dessert to impress.
Layers of classicvanilla cakedon’t seem so, well, vanilla once you add a sweet strawberry filling.

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Tender berries are a snapshot of the seasonthosespecial monthswhen fresh strawberries come to us as little jewels of flavor.
Thecream cheese frostingfor this cake elevates the strawberry flavor; it doesn’t mask it.
What’s more, the vanilla cake has some subtle tang from buttermilk.

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The end result is a layer cake that is impressive and slightly reminiscent ofstrawberry shortcake.
Learn how to make vanilla cake with strawberry filling.
Ingredients
Strawberry Filling:
1cupmashedstrawberries(about 8 oz.

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whole strawberries)
1/2cupgranulated sugar
1 1/2Tbsp.strawberry-flavored gelatin dessert(from 1 [3-oz.]
pkg., such as Jell-O)
Vanilla Cake:
Baking spray with flour
2cupsgranulated sugar
1cup(8 oz.
)unsalted butter, softened
4largeeggs
1 1/2Tbsp.vanilla extract
3cups(about 12 3/4 oz.

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), softened
3/4cup(6 oz.
)unsalted butter, softened
9 1/2cups(about 38 oz.
Remove from heat; whisk in gelatin until fully dissolved, about 30 seconds.

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Let cool until room temperature, about 30 minutes.
Add vanilla, beating on low speed until just combined.
Remove from oven, and let cool in pans on a wire rack for 10 minutes.

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Spoon 1 cup frosting into a piping bag fitted with a 1/2-inch round tip.
Spread 1 cup frosting evenly to edges of cake using an offset spatula.
Spoon 1/2 cup Strawberry Filling inside of frosting border, and spread evenly.

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Repeat layers:
Top with second cake layer, trimmed side up.
Refrigerate until frosting is cool to the touch, about 15 minutes.
Refrigerate, uncovered, until frosting is cool to the touch, about 15 minutes.

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Store fresh strawberries used as garnish separately, if possible.
Bring to room temperature or serve slightly chilled.
The gelatin in this recipe helps set the filling, which should help keep your cake from becoming soggy.

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verify your cake layers are completely cooled before frosting.
A crumb coat will also help keep the cake layers in place.

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle