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slice of white cake with strawberry filling and whipped cream frosting

White Layer Cake with Whipped Cream Frosting and Strawberry Filling

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 16 slices
Calories: 811kcal
If you are looking for a show stopping cake, this white layer cake is perfect! With a delicious strawberry filling, the vanilla cake is topped with whipped cream frosting for a wonderful dessert center piece.
Print Recipe


For the Strawberry Filling (Make ahead 2 hours to 5 days ahead)

  • pounds fresh strawberries 1,134 grams, washed, stemmed, and divided
  • 1 cup water 227 grams
  • 3 tablespoons cornstarch 21 grams
  • ½ cup granulated sugar 100 grams
  • teaspoon kosher salt
  • 2 tablespoons fresh-squeezed lemon juice 28 grams, from 1 lemon
  • Red food coloring if needed and/or desired

For the Whipped Cream Frosting (It may be made up to 6 hours ahead.)

  • 4 cups heavy whipping cream 908 grams (1 quart)
  • ¾ cup powdered sugar 85 grams, divided
  • 16 ounces cream cheese 454 grams, room temperature (2 bricks)
  • teaspoons pure vanilla extract 6 grams
  • ¾ teaspoon almond extract 3 grams
  • ½ teaspoon kosher salt

For the White Layer Cake

  • 4 cups bleached cake flour 454 grams (16 ounces), such as Swan's Down
  • 8 ounces unsalted butter 226 grams (2 sticks), pliable but cool (about 65°F)
  • cup virgin coconut oil 113 grams (4 ounces), solid but room temperature
  • cups granulated sugar 454 grams (16 ounces)
  • teaspoons baking powder 10 grams
  • 1 teaspoon baking soda 6 grams
  • ¾ teaspoon kosher salt (half as much if using table salt)
  • 1 cup egg whites 241 grams, room temperature (8½ ounces, from about 8 large eggs)
  • 2 tablespoons pure vanilla extract 8 grams
  • 1 teaspoon almond extract 4 grams
  • 2 cups cultured low-fat buttermilk 454 grams (16 ounces), room temperature
  • 1 pound fresh strawberries 454 grams, washed, dried, hulled and halved


For the Strawberry Filling

  • Rough-chop 1½ pounds (about 3 cups) strawberries.
    2½ pounds fresh strawberries
  • Halve the remaining 1 pound of strawberries and reserve for the topping.
  • In a large saucepan, whisk together the water and cornstarch until smooth.
    1 cup water, 3 tablespoons cornstarch
  • Add strawberries, sugar, and salt; stir well.
    ½ cup granulated sugar, ⅛ teaspoon kosher salt
  • Cook the mixture over medium heat, stirring often. After the strawberries cook about 3 minutes, mash about half of them.
  • Continue cooking and stirring the mixture until thickened, about 15 minutes.
  • Remove from heat.
  • Add lemon juice and stir well.
    2 tablespoons fresh-squeezed lemon juice
  • If desired, add red food coloring; stir well.
    Red food coloring
  • Pour the mixture into a heat-resistant, airtight refrigerator container. Cool to room temperature, stir, cover and refrigerate until ready to use (at least 2 hours and up to 5 days).

For the Whipped Cream Frosting

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add ½ cup powdered sugar and whisk until very stiff peaks form. Set aside.
    4 cups heavy whipping cream, ¾ cup powdered sugar
  • Place cream cheese, ¼ cup powdered sugar, vanilla, almond, and salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping downs the sides as needed, until creamy and fluffy.
    16 ounces cream cheese, 1½ teaspoons pure vanilla extract, ¾ teaspoon almond extract, ½ teaspoon kosher salt
  • Add the whipped cream and whisk, on low speed, until fully incorporated.
  • Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks.
  • Keep refrigerated in an airtight container up to 24 hours

For the White Layer Cake

  • Adjust the oven rack to lower-middle position and preheat oven to 325°F.
  • Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8x3-inch aluminum cake pans with parchment and spray with nonstick cooking spray.
  • Sift the flour into a large mixing bowl; set aside.
    4 cups bleached cake flour
  • Add butter, coconut oil, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.
    8 ounces unsalted butter, ⅔ cup virgin coconut oil, 2¼ cups granulated sugar, 2½ teaspoons baking powder, 1 teaspoon baking soda, ¾ teaspoon kosher salt
  • With the mixer running, add egg whites, one at a time.
    1 cup egg whites
  • Add vanilla and almond extracts and mix 30 seconds.
    2 tablespoons pure vanilla extract, 1 teaspoon almond extract
  • Scrape down the bowl and paddle.
  • Set mixer to low speed and slowly add one-third of the flour, followed by one-third of the buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth.
    2 cups cultured low-fat buttermilk
  • Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.
  • Divide batter evenly between the prepared cake pans and bake about 40 minutes or until the cakes internal temperature registers 210°F. The cakes should be pale, brown around the edges and firm. A toothpick inserted in the middle of each cake should come out almost clean – with just a few crumbs attached.
  • Transfer cakes to a wire rack and cool 15 minutes. Remove cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.
  • If not serving the cake within a couple of hours, wrap the cake layers tightly with plastic wrap up to 24 hours ahead. Keep the frosting and filling refrigerated until ready to frost.


  • If the Whipped Cream Frosting is too stiff to spread, leave it on the counter for about 15 minutes, stir or beat it for a few seconds and it should be good as new.
  • Place one cake layer on a plate or cake stand and spread about 1½ cups Whipped Cream Frosting on top. Spread it evenly while building a ½-inch “barricade” of frosting around the edge to keep the filling from leaking out.
  • Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting “barricade”.
  • Add the next layer of cake and add the filling and frosting as before.
  • After adding all the layers, frost the sides of the cake with Whipped Cream Frosting.
  • For the top of the cake, arrange halved strawberries as desired.
    1 pound fresh strawberries
  • Refrigerate until ready to serve and serve within 6 hours.



Adapted by Susie Gall
  • For the base White Layer Cake we used Stella Parks’ recipe for White Mountain Layer Cake, and in my humble opinion, it is the BEST white cake recipe – ever! I am not exaggerating or kidding. It is phenomenal. Thank you, Stella Parks! You can find her book HERE.
  • Don't over mix the cake batter, the dry ingredients should be just combined.
  • Divide the cake batter evenly between the tins so that the layers cook all the way through at the same time.
  • Serve the cake within 6 hours of making it.
Storage: Store white layer cake with whipped cream frosting and strawberry filling in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.


    Serving: 1slice | Calories: 811kcal | Carbohydrates: 77g | Protein: 11g | Fat: 53g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 514mg | Potassium: 357mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1636IU | Vitamin C: 60mg | Calcium: 165mg | Iron: 1mg