Vanilla Cake Recipe With Strawberries
This Vanilla Cake Recipe With Strawberries features a moist vanilla cake layered with fresh, juicy strawberries and a creamy frosting. Ideal for celebrations, this cake combines the classic flavors of vanilla and strawberry for a simple yet elegant dessert.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 9-inch cake pans (2 pans)
- Parchment paper
- Cooling rack
Ingredients
For the Vanilla Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 tablespoons neutral oil 42 g
- ⅓ cup sour cream 76.67 g, room temperature
- ½ teaspoon salt
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste or extract
- ½ cup whole milk
For the Strawberry Filling:
- 1 pint fresh strawberries hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream Cheese Frosting:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 oz 113.4 g cream cheese, room temperature
- 1 teaspoon vanilla bean paste or extract
Instructions
Prepare the oven:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Combine dry ingredients:
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Cream butter and sugar:
- In a separate large bowl, cream together the butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
Add eggs and vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla bean paste (or extract) and mix until well combined.
Alternate wet and dry ingredients:
- Gradually add the dry ingredients, alternating with the sour cream and whole milk, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
Add oil:
- Stir in the neutral oil and mix until smooth.
Bake the cakes:
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes:
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare strawberry filling:
- While the cakes are cooling, combine the sliced strawberries, sugar, and lemon juice in a bowl. Stir and set aside to macerate for about 10-15 minutes.
Make the frosting:
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract and beat until combined. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture until smooth and fluffy.
Assemble the cake:
- Once the cakes have completely cooled, place one layer on a cake stand or serving plate. Spread a layer of whipped cream cheese frosting, followed by a layer of the macerated strawberries. Top with the second cake layer and frost the top and sides with the remaining frosting.
Serve:
- Garnish with any remaining strawberry filling or fresh whole strawberries, slice, and enjoy!
Notes
When making the whipped cream, ensure that both the bowl and beaters are well chilled to achieve the best results. Fresh, in-season strawberries will make your cake taste even more delightful.