Strawberry Vanilla Cake Recipe

This fluffy strawberry vanilla cake has three layers. It has strawberry filling, cream cheese icing, and fresh strawberries.

Ingredient

– 3 ½ cups All-purpose flour – 2 teaspoon Baking powder – 1 teaspoon Baking soda – 1 teaspoon Salt – ¾ cup Unsalted butter room temperature – ¼ cup Oil canola or vegetable oil – 1 ½ cups White granulated sugar – ½ cup Sour cream room temperature – 1 tablespoon Pure vanilla extract – 4 Large eggs room temperature – 1 cup Buttermilk room temperature – 1 ½ cups Strawberries washed and quartered  – 1 tablespoon Strawberry jam store bought is fine – 1 teaspoon White granulated sugar – 8 oz Cream cheese room temperature – 1 ½ cups Unsalted butter slightly cold – 6 cups Powdered sugar sifted – 2 oz Freeze-dried strawberries grounded to a fine crumb – 1 teaspoon Pure vanilla extract – ½ teaspoon Salt – 1 tablespoon Strawberry jam – ¼ cup Heavy cream – Fresh strawberries for decoration

Direction

Heat the oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray. Line pan bottoms with 8-inch parchment circles. Spray again.Sift flour in a basin. Mix in baking powder, soda, and salt. Set aside.

Burst

1

White Line

Mix butter, oil, and sugar on high for 3 minutes. It will be airy. Stir in the sour cream and vanilla on medium. Scrape bowl.Add eggs one at a time on medium speed. Beat for 1 minute on high pace.

Burst

2

White Line

Add ⅓rd dry ingredients and half buttermilk, mixing on low speed. Mix in another ⅓rd of dry ingredients and remaining buttermilk. Finish with remaining dry ingredients. Just blend. Avoid overmixing. Scrape bowl

Burst

3

White Line

Pour batter equally into three cake pans. Bake 22-25 minutes. Bake until toothpick comes out clean.Let cakes rest in heated pans for 10 minutes. Transfer to a cooling rack. Cool the cake layers entirely.

Burst

4

White Line

Allow butter to rest on the counter for 30 minutes. Butter will cool somewhat. Sift powdered sugar while waiting. Add food processor-ground freeze-dried strawberries to powdered sugar.

Burst

5

White Line

Mix butter and cream cheese for 3 minutes on high. Slowly add powdered sugar/freeze-dried strawberries to the bowl. Really thick.Mix strawberry jam, salt, vanilla, and heavy cream. Mix slowly until barely blended. For 1-3 minutes, beat on high until fluffy.

Burst

6

White Line

Make this before using.Quarter strawberries and place in a big basin. Let the sugar and strawberry jam settle for 5 minutes before adding to the cake.on secure the cake, apply a little icing on the board.

Burst

7

White Line

Put the first cake layer down. Apply ¾ cup of frosting on the cake layer. Frost the cake's border with icing. Apply half the strawberry filling equally.Repeat layer two. Last layer of cake should have bottom facing up.

Burst

8

White Line

Coat the cake lightly with icing. Freeze for 15 minutes to set crumbs.Finish frosting the cake. Decorate cake with strawberries.

Burst

9

White Line

also see

also see

Pecan Pie Cake  Recipe