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Vanilla Cake with Strawberries and Whipped Cream Recipe

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4.3 from 31 reviews

  • Author: Ava
  • Total Time: 3 hours (includes chilling and cooling time)
  • Yield: 6 servings

Description

This Vanilla Cake with Strawberries and Whipped Cream is a delightful and elegant dessert perfect for special occasions or anytime you crave a deliciously light and fruity treat. The moist vanilla cake layers are enhanced with macerated fresh strawberries and a luscious whipped cream frosting, creating a harmonious blend of flavors that is both refreshing and indulgent. Beautifully layered and topped with sweet strawberries, this cake is sure to impress with its classic charm and irresistible taste.

Ingredients

For the Cake Layers

  • Baking spray, for greasing the pans
  • ¼ cup salted butter, room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 tbsp vegetable oil
  • ½ cup sour cream
  • 1 cup cake flour (114g)
  • ¾ tsp baking powder
  • ¼ tsp baking soda

For the Macerated Strawberries

  • 1 lb fresh strawberries, cleaned, hulled, and sliced
  • 3 tbsp granulated sugar

For the Simple Syrup

  • 1 cup granulated sugar
  • 1 cup water

For the Whipped Cream Frosting

  • 1½ cups heavy whipping cream, cold
  • ⅓ cup sifted powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp white chocolate instant pudding mix

Instructions

  1. Prepare Macerated Strawberries: Combine the cleaned and sliced strawberries with 3 tablespoons of granulated sugar in a bowl or a zipper bag. Mix well and chill in the refrigerator for at least one hour or up to overnight to allow the berries to release their natural juices.
  2. Prepare Simple Syrup: In a small saucepan over medium-high heat, combine 1 cup of granulated sugar and 1 cup of water. Stir continuously until all sugar dissolves and the liquid becomes clear. Remove from heat and allow it to cool completely before storing it in an airtight container in the refrigerator; this syrup can be kept for up to one week.
  3. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Place two racks near the center of the oven. Line three 6-inch round cake pans with parchment paper or silicone liners and spray lightly with baking spray to prevent sticking.
  4. Cream Butter and Sugar: Using an electric stand mixer or handheld mixer, cream the softened butter on medium speed for about 2 minutes. Gradually add ½ cup granulated sugar and continue beating for 4 to 5 minutes until light and fluffy.
  5. Add Wet Ingredients: Add the eggs one at a time, mixing just until combined after each addition. Then add the vegetable oil, vanilla extract, and sour cream, mixing gently and scraping down the bowl as needed to incorporate everything evenly.
  6. Incorporate Dry Ingredients: Sift the cake flour, baking powder, and baking soda together. Gently fold the dry ingredients into the wet mixture until just combined, careful not to overmix to keep the batter light.
  7. Fill Pans and Bake: Divide the batter evenly between the three prepared pans. To reduce air bubbles, drop each pan onto the counter from about 3 inches height. Bake in the preheated oven for approximately 15 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
  8. Cool Cake Layers: Let the cake layers rest in their pans for 10 minutes, then turn them out onto wire racks and cool completely before assembly.
  9. Optional Simple Syrup Application: Once the cake layers have cooled, you may brush or spray them lightly with the prepared simple syrup to add moisture. Allow the syrup to soak in for at least 15 minutes.
  10. Prepare Whipped Cream Frosting: Chill your mixer attachments and bowl ahead for best results. Beat the cold heavy whipping cream along with the powdered sugar, vanilla extract, and white chocolate instant pudding mix on high speed until stiff peaks form, about 3 minutes. Set aside until ready to use.
  11. Assemble the Cake – First Layer: Place one cake layer onto a cake plate or board. Spread approximately 3 tablespoons of the macerated strawberries along with their juices over the layer.
  12. Add Whipped Cream: Pipe or spoon about 1 cup of the whipped cream frosting over the strawberries, spreading evenly.
  13. Repeat Layers: Place the second cake layer on top, then add more strawberries and whipped cream as you did with the first layer.
  14. Top the Cake: Finish by placing the third cake layer on top. Cover the entire top generously with whipped cream frosting, then decorate with the remaining strawberries on top.
  15. Storage: Cover the cake and store it in the refrigerator for up to 3 days, ensuring freshness and optimal flavor.

Notes

  • For best results, ensure all ingredients (especially eggs and butter) are at room temperature before starting.
  • The macerated strawberries can be prepared a day ahead to enhance their flavor.
  • Sifting the dry ingredients helps to create a lighter, fluffier cake texture.
  • Chilling your mixer bowl and beaters before whipping cream helps achieve stiffer peaks.
  • The simple syrup is optional but recommended to keep the cake moist, especially if baking layers in advance.
  • This cake is best served within 3 days of assembly to maintain freshness.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vanilla-cake-with-strawberries-and-whipped-cream-recipe/