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Strawberry Vanilla Cake

A moist and flavorful cake ideal for any celebration, with a rich vanilla base and a sweet strawberry filling.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups cake flour Provides a light texture for the cake.
  • 1 1/2 cups granulated sugar Ensures sweetness in the cake layers and filling.
  • 1/2 cup powdered milk Adds creaminess to the batter.
  • 1 tbsp baking powder Acts as a leavening agent for rise.
  • 1/2 tsp salt Enhances flavor and balances sweetness.
  • 1 cup unsalted butter Adds richness and moisture to the cake.
  • 4 large eggs Bind ingredients and create structure.
  • 3 large egg whites Helps in achieving a light and airy texture.
  • 1 cup whole milk Adds moisture and creates a creamy texture.
  • 2 tbsp vanilla bean paste Provides a rich vanilla flavor with specks of real vanilla.
  • 1/2 cup vanilla simple syrup Sweetens the cake and keeps it moist.
For the Strawberry Filling
  • 2 cups frozen strawberries Used for the filling, bringing sweetness and flavor.
  • 1/2 cup granulated sugar Sweetens the strawberry filling.
  • 1 tbsp lemon juice Balances sweetness and enhances strawberry flavor.
  • 1 tbsp cornstarch Thickens the strawberry filling.
For the Frosting
  • 1/2 cup freeze-dried strawberries Adds concentrated strawberry flavor to the frosting.
  • 1/2 cup unsalted butter Adds richness to the frosting.
  • 1 tsp vanilla extract Enhances the overall flavor profile.
  • 3 cups powdered sugar Sweetens and thickens the frosting.
  • 1/2 cup heavy cream Adds richness and a smooth texture.

Method
 

Preparation
  1. Preheat the oven to 325°F.
  2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  3. In a stand mixer, combine cake flour, granulated sugar, powdered milk, baking powder, and salt. Mix for 1 minute until well combined.
  4. Add 1 cup unsalted butter to the dry ingredients and mix until the consistency resembles sandy crumbs.
  5. Incorporate eggs and egg whites one at a time, ensuring to mix well after each addition.
  6. Mix in the vanilla bean paste and whole milk, adding in three parts until the batter is smooth.
  7. Divide the batter evenly into the prepared pans and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes before wrapping in plastic wrap.
Cooking
  1. In a pot, combine frozen strawberries and sugar, and simmer for 5 minutes.
  2. Mix lemon juice and cornstarch, add to the pot, stirring until the mixture thickens. Remove from heat and allow to cool.
Assembling
  1. Blend freeze-dried strawberries in a food processor until fine.
  2. Mix with 1/2 cup unsalted butter, vanilla extract, and salt until smooth.
  3. Gradually add powdered sugar and heavy cream, whipping until fluffy.
  4. Frost between layers with the strawberry filling, apply a crumb coat, chill, and finish frosting with strawberry buttercream.

Notes

Allow cakes to cool completely before frosting to prevent melting. To use leftovers creatively, transform into a trifle or crumble as sundae topping.