Vanilla And Strawberry Cake Recipe
To make a Vanilla and Strawberry Cake, prepare a vanilla cake batter and bake in two layers. For the strawberry filling, blend fresh strawberries with sugar and cook into a thick sauce. Layer the cake with whipped cream, strawberry sauce, and garnish with fresh berries. Enjoy!
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Cake pans (two 8-inch round pans)
- Cooling rack
- Offset spatula or butter knife
- Parchment paper (optional)
- A knife for slicing strawberries
Ingredients
For the Cake:
- 1 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 tablespoons 28.4 g butter, room temperature
- 1 ½ tablespoons 21 g neutral oil
- 3 tablespoons 56.75 g sour cream, room temperature
- ⅛ teaspoon salt
- 2 tablespoons 28.4 g butter, room temperature
- ⅞ cup 157.5 g granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk or buttermilk for tanginess
For the Strawberry Buttercream Frosting:
- ½ cup 113 g unsalted butter, room temperature
- ¼ cup freeze-dried strawberry powder 27.5 g
- ¼ teaspoon salt
- 1 ½ tablespoons powdered sugar
- ½ tablespoon freshly squeezed lemon juice
- 2 tablespoons strawberry jam 40 g
- ½ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy (about 3-4 minutes).
- Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then, add the sour cream, oil, and vanilla extract, and mix until combined.
- Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, alternately add the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the Strawberry Buttercream Frosting:
- Cream the Butter: In a large mixing bowl, beat the butter on medium speed until smooth and creamy.
- Add Strawberry Powder and Sugar: Add the freeze-dried strawberry powder, salt, and powdered sugar. Mix until fully incorporated.
- Add Lemon, Jam, and Vanilla: Add the lemon juice, strawberry jam, and vanilla extract, and continue mixing until smooth and fluffy. If the frosting seems too thick, add a teaspoon of milk to reach your desired consistency.
- Frost the Cake: Once the cake is fully cooled, spread a generous amount of strawberry buttercream frosting over the top and sides of the cake. You can also pipe decorations on top if you like. Serve and Enjoy!
Notes
➤ Make Ahead: You can prepare the strawberry compote a day in advance and store it in the refrigerator. The whipped cream frosting is best made on the day you plan to serve the cake.
➤ Flavored Variations: If you want to add a twist, try using other berries like raspberries or blueberries instead of strawberries. The same method applies to these fruits!
➤ Gluten-Free Option: For a gluten-free version, use a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for the best texture.