Any occasion will adore this light Strawberry Vanilla Cake. Juicy strawberry filling overflows the layers of light, fluffy vanilla cake, which is topped with a delicious tang from the cream cheese frosting. The wacky piped icing ruffles can make any dessert table appear amazing.
My mother-in-law sent me this unusual recipe in 1976; it comes from an old Mennonite cookbook. Within its pages was a recipe for “Sternlicht-Torte,” or starry cake. I based my fruity version on the white cake recipe she now routinely prepares.
Other Variations
- Raspberry Rhapsody: When strawberries are out of season, use an equal amount of raspberries. The cake has delightful new dimension from the additional sourness.
- Not to your liking, the cream cheese icing? Go for Vanilla Bean Bliss. Nothing at all wrong with this For a sweeter option, use a classic vanilla buttercream. You may even try making an Easy Swiss Meringue Buttercream for a very silky smooth texture.
- Dream of coconut cream: For a dairy-free option, beat up some coconut cream in lieu of cream cheese. Remember to use a vegan replacement for the milk in the recipe!
Keeping It Fresh
Cake left overs may be preserved in a cake caddy or on a cake dish with a domed top. It keeps delicious and fresh in the refrigerator for up to five days.
Though it is not recommended to freeze the built cake, you may make ahead! After baking the cake layers, store them in the freezer for a month or two, well wrapped. Thoroughly defrost them before using them in this recipe for a stress-free dessert.
PrintStrawberry Vanilla Cake
Any occasion will adore this light Strawberry Vanilla Cake. Juicy strawberry filling overflows the layers of light, fluffy vanilla cake, which is topped with a delicious tang from the cream cheese frosting.
- Total Time: 2 hours
Ingredients
Cake:
- 3 ½ cups sugar
- The two eggs
- A teaspoon of essence of vanilla
- Melted butter, one-four cup
- 2 ¼ cup cake flour (or create your own using cornflour and all-purpose flour)Â
- Three teaspoons baking powder
- Loads of salt
- One glass of milkÂ
- Flavor strawberry
Strawberry Filling:
- ¾ pound strawberries, quartered or halved
Cream Cheese Frosting:
- ¾ cup thick creamÂ
- Softened cream cheese, eight ouncesÂ
- I measure sugar out.
- Food coloring at will
- Pureed strawberries, two teaspoons (see instructions)
Instructions
- Turn oven up to 350°F (180°C). Grease, line, and dust three 6-inch cake pans.
- Assemble the confection. Whisk together the vanilla, eggs, and sugar. When pale and fluffy, beat in butter. Sift flour, baking powder, and salt; add to wet ingredients with milk, alternating three times (start and end with flour).Â
- Evenly divide mixture among pans, and bake for 25 minutes (use a cake tester to check). Cakes must totally cool.Â
- Work up the filling: Strawberries should be thick when pulverised in food processor.
- Get the frosting ready. Save two tablespoons of the strawberry puree; drain the remaining. Beat together the cream cheese, sugar, and two tablespoons puree. Whip in the cream until light. Should you so wish, add food coloring.Â
- Layers of the cake should be level when constructed. Spread half of the strawberry filling and then half of the frosting over the first layer on a dish. With the other layers, repeat. Very gently frost the entire cake.Â
- Assemble by piping ruffles of icing around the cake. Incorporate piped hearts (or flowers) and, if wanted, pearls or strawberries.Â
Notes
- Store refrigerated or frozen cooled cake layers covered in plastic.Â
- For larger cakes, double the recipe (change pan size).Â
- To produce your own cake flour, use one spoonful of cornstarch for every cup of all-purpose flour.Â
- Because of the cream cheese frosting, keep cake in the refrigerator.Â
- Prep Time: 95
- Cook Time: 25
- Category: Dessert, Cake
- Cuisine: American
Nutrition
- Serving Size: 14
- Calories: 228 kcal
- Sugar: 15g
- Sodium: 155mg
- Fat: 17g
- Saturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 72mg
Try it