Description
This Strawberry Vanilla Cake features a moist, fluffy vanilla cake base studded with fresh strawberries and layered with sweet, fluffy whipped cream. Perfectly balanced with fresh fruit and creamy frosting, it’s a delightful dessert ideal for spring and summer celebrations or any special occasion.
Ingredients
Scale
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 1 1/4 cups fresh strawberries, chopped
Whipped Cream Topping
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
- Preheat the Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix thoroughly to evenly distribute the leavening and seasoning.
- Add Wet Ingredients and Combine: Add the softened butter, whole milk, and 1 tablespoon of vanilla extract to the dry ingredients. Beat on low speed until just combined, then increase to medium speed and continue blending until the batter is smooth, about 2 minutes.
- Incorporate Eggs: Add the eggs one at a time into the batter, mixing well after each addition to ensure a homogenous mixture.
- Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, being careful not to overmix to maintain the fruity texture.
- Divide Batter: Evenly divide the batter between the prepared cake pans, smoothing the tops for even layers.
- Bake the Cakes: Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes.
- Cool on Racks: Remove the cakes from the pans and transfer them to wire racks to cool completely, which prevents sogginess and prepares them for frosting.
- Prepare Whipped Cream: In a medium bowl, whip the heavy cream using an electric mixer. Gradually add the powdered sugar and 1 teaspoon vanilla extract while whipping, continuing until stiff peaks form.
- Assemble the Cake – First Layer: Place one cake layer on a serving plate and spread a generous layer of the whipped cream evenly on top.
- Assemble the Cake – Second Layer and Frosting: Place the second cake layer over the whipped cream and use the remaining whipped cream to cover the top and sides of the entire cake.
- Garnish and Chill: Decorate the cake with fresh whole strawberries on top. Chill the assembled cake in the refrigerator for at least 1 hour before serving to set the whipped cream.
Notes
- Ensure the butter is softened for easier mixing and smoother batter consistency.
- Chilling the cake helps to firm the whipped cream, making slicing cleaner.
- Fresh strawberries can be substituted with frozen if fresh are unavailable, but thaw and drain well before folding into the batter.
- For extra flavor, brush the cake layers lightly with strawberry syrup or simple syrup before frosting.
- To make the whipped cream sweeter, adjust powdered sugar quantity as preferred.
