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Strawberry Vanilla Cake

Deliciously Moist Strawberry Vanilla Cake for Your Summer Treats

This Strawberry Vanilla Cake is a light and fluffy dessert with layers of vanilla cake, fresh strawberries, and whipped cream frosting—a perfect summer treat.
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Prep Time 30 minutes
Cook Time 23 minutes
Chilling Time 30 minutes
Total Time 1 hour 23 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour Avoid substituting with all-purpose flour as it creates a denser texture.
  • 1/2 cup unsalted butter Recommended to control salt content.
  • 1/2 cup vegetable oil Combination with butter improves cake texture.
  • 3 large eggs Use large eggs at room temperature for optimal mixing.
  • 1 tablespoon vanilla extract Can substitute additional vanilla extract for the paste if needed.
  • 1 tablespoon vanilla paste Contributes a rich vanilla flavor.
  • 1 cup whole milk Whole milk is preferred for its fat content.
For the Frosting
  • 8 ounces heavy whipping cream Choose cream labeled 'heavy' for the best results.
  • 8 ounces cream cheese Use cold, full-fat block cream cheese for best consistency.
  • 2 cups confectioners' sugar Essential for a fluffy texture.
For the Strawberry Filling
  • 1 cup fresh strawberries Macerate to enhance flavor before using.

Equipment

  • Mixing bowls
  • stand mixer
  • 8-inch Round Cake Pans
  • Wire Rack
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350º F (175º C). Grease three 8-inch round cake pans, lining the bottoms with parchment paper.
  2. In a mixing bowl, whisk together cake flour, baking powder, and a pinch of salt until evenly combined.
  3. In a stand mixer, cream unsalted butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs, vegetable oil, vanilla extract, and vanilla paste. Mix until well combined, about 2 minutes.
  5. Gradually add the dry flour mixture into the wet ingredients, alternating with whole milk until just combined.
  6. Divide the batter evenly among the three prepared pans and bake for 21-23 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. Slice fresh strawberries and toss them with sugar; let them macerate for 15-20 minutes.
  9. Beat cream cheese until smooth, then gradually add confectioners' sugar, vanilla extract, and heavy whipping cream until fluffy.
  10. Assemble the cake by spreading whipped cream frosting and macerated strawberries between the layers.
  11. Pipe extra frosting on top and decorate with whole fresh strawberries.
  12. Refrigerate the assembled cake for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and follow proper cooling procedures.

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