Strawberry and Vanilla Cake Recipe
Strawberry and Vanilla Cake. This delightful dessert combines the classic, comforting taste of vanilla with the bright, fresh flavor of strawberries, creating a cake that's both beautiful and mouthwatering. Perfect for birthdays, celebrations, or simply indulging in a sweet treat, this cake is sure to impress.
Equipment
- Mixing bowls
- Hand Mixer/Stand Mixer,
- Measuring cups and spoons
- Spatula
- Cake Pans (Round Or Square),
- Saucepan
- Cooling rack
- Piping Bags (Optional).
Ingredients
For the Vanilla Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk at room temperature
- ½ teaspoon cream of tartar
- ½ cup olive oil or vegetable oil
- 2 tablespoons cornstarch
For the Strawberry Filling:
- 1 ½ cups fresh strawberries chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch optional, for a thicker filling
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- A pinch of salt
For Garnish (Optional):
- Fresh strawberry slices
- Edible flowers optional
Instructions
Prepare the Vanilla Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, salt, and cornstarch.
- In a separate large bowl, beat the sugar, eggs, and cream of tartar until fluffy. Add in the vanilla extract, milk, and oil, mixing well. Gradually incorporate the dry ingredients and beat until smooth.
- Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool on a rack.
Prepare the Strawberry Filling:
- In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Heat over medium heat until the strawberries soften, about 5-7 minutes.
- Mash the strawberries with a fork or potato masher. If you’d like a thicker filling, mix the cornstarch with a little water and add it to the strawberry mixture. Continue cooking until thickened. Set aside to cool.
Make the Vanilla Buttercream Frosting:
- Beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, milk, vanilla, and salt. Beat on high until light and fluffy, about 3-4 minutes.
Assemble the Cake:
- Once the cakes have cooled, place the first layer on a cake plate or stand. Spread a generous layer of strawberry filling on top.
- Place the second cake layer on top, and frost the entire cake with the vanilla buttercream frosting. Garnish with fresh strawberry slices and optional edible flowers.
Notes
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
If you’re preparing this cake in advance, store it in an airtight container at room temperature for up to three days.