Vanilla Strawberry Cake
Vanilla Strawberry Cake is a delightful dessert featuring fluffy vanilla layers paired with sweet, juicy strawberries. Perfectly balanced with a creamy frosting, this cake is ideal for celebrations or as a refreshing treat.
Ingredients
- 1¼ cups cake flour all-purpose works too.
- 1½ teaspoons baking powder and ½ teaspoon baking soda.
- ½ teaspoon salt for flavor balance.
- ¼ cup butter softened to room temperature.
- ¾ cup granulated sugar for sweetness.
- 3 tablespoons neutral oil for moisture.
- 2 large eggs also at room temperature.
- 2 teaspoons vanilla bean paste or extract for a rich flavor.
- ⅓ cup sour cream and ½ cup milk both at room temperature.
Whip Cream Frosting
- ½ cup powdered sugar for sweetness.
- 4 oz cream cheese softened to room temperature.
- Another ½ cup powdered sugar for blending.
- 1 cup heavy whipping cream for the frosting’s fluffiness.
- 1 teaspoon vanilla bean paste or extract.
Fruit Topping
- 1½ cups fresh strawberries optionally mixed with sugar to enhance sweetness.
Instructions
Preparing the Cake
- Heat the oven to 325 degrees Fahrenheit. Spray a baking pan that is 8 or 9 inches round or square, and line it with parchment paper so that it can be easily removed.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt until fully combined. Set aside.
- In a medium bowl with a paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes.
- Add oil and eggs to the mixture and beat for another 2 minutes. Incorporate vanilla and sour cream, mixing thoroughly.
- Gradually add dry ingredients, alternating with milk in three parts, starting and ending with the dry ingredients.
- 6. Pour the batter into the baking pan, makingsure to distribute it evenly.
- Bake for 28-33 minutes or until the edges are light golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before removing it for frosting.
Making the Whipping Cream Frosting
- In a small bowl, blend ½ cup powdered sugar with 4 oz cream cheese until completely smooth.
- In a medium bowl, whip heavy cream, vanilla, and ½ cup powdered sugar on high speed until stiff peaks form.
- Carefully fold the cream cheese mixture into the whipped cream until it is well blended.
Preparing the Fruit Topping
- Cut strawberries and sprinkle with a little sugar if extra sweetness is needed.
Assembling the Cake
- Spread the whipping cream frosting evenly over the cooled cake.
- Gently place the prepared strawberries on top. Serve immediately for the freshest taste!
Notes
For cakes, achieving the best results begins with using room temperature ingredients. Pull eggs, milk, cream cheese, and butter from the fridge an hour before baking. A 9x13 pan works well for a thinner cake—bake it for 22-26 minutes. Alternatively, double the recipe and use a cookie sheet to easily serve a crowd. Always avoid adding strawberries until right before serving. Use grams for precise measurements when possible; a kitchen scale ensures accuracy, especially for measuring flour. If not, lightly spoon flour into a measuring cup, avoiding it being packed—a light and fluffy texture is key.