Strawberry Vanilla Cake

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This fluffy Strawberry Vanilla Cake is a dream come true for any occasion. The secret lies in the light and airy vanilla cake layers, bursting with fresh strawberry filling and a delightful tang from the cream cheese frosting. The piped frosting ruffles add a whimsical touch, making it a showstopper on any dessert table.

This recipe is a special one, inspired by an old Mennonite cookbook from 1976 that belonged to my mother-in-law. There, nestled amongst its pages, was a recipe called “Sternlicht-Torte,” which translates to Starlight Cake. This white cake recipe has become her go-to, and I borrowed it as the base for this fruity twist.

Variations

  • Raspberry Rhapsody: When strawberries are out of season, swap them for an equal amount of raspberries. The extra tartness adds a delightful new dimension to the cake.
  • Vanilla Bean Bliss: Not a fan of cream cheese frosting? No problem! Substitute it with a classic vanilla buttercream for a sweeter option. You can even try using an Easy Swiss Meringue Buttercream for a silky smooth texture.
  • Coconut Cream Dream: For a dairy-free alternative, ditch the cream cheese and whip up some coconut cream instead. Don’t forget to swap the milk in the recipe for a plant-based version!

Keeping it Fresh

Store leftover cake in a cake caddy or under a domed lid on a cake plate. It will stay fresh and delicious in the refrigerator for up to 5 days.

While freezing the assembled cake isn’t recommended, you can prep ahead! Bake the cake layers, wrap them tightly, and freeze them for 1 to 2 months. Thaw them completely before using them in this recipe for a stress-free dessert.

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Strawberry Vanilla Cake


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4 from 1 review

  • Author: Anwar
  • Total Time: 2 hours
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Description

Vanilla Cake is a dream come true for any occasion. The secret lies in the light and airy vanilla cake layers, bursting with fresh strawberry filling and a delightful tang from the cream cheese frosting.


Ingredients

Scale

Cake:

  • 1 ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup softened butter
  • 2 ¼ cup cake flour (or DIY with all-purpose flour + cornstarch)
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 cup milk

Strawberry Filling:

  • ¾ lb strawberries, halved or quartered

Cream Cheese Frosting:

  • ½ cup heavy cream
  • 8 oz softened cream cheese
  • ⅓ cup sugar
  • Food coloring (optional)
  • 2 tbsp strawberry puree (see instructions)

Instructions

  1. Preheat oven to 350°F (180°C). Grease, line, and flour three 6-inch cake pans.
  2. Make the cake: Beat sugar, eggs, and vanilla until fluffy. Add butter and beat until pale and fluffy. Sift dry ingredients (flour, baking powder, salt) and add to wet ingredients with milk, alternating 3 times (start/end with flour).
  3. Divide batter evenly between pans and bake 25 minutes (check with cake tester). Cool cakes completely.
  4. Make the filling: Pulse strawberries in a food processor until chunky.
  5. Make the frosting: Reserve 2 tbsp strawberry puree, strain the rest. Beat cream cheese, sugar, and 2 tbsp puree until smooth. Add cream and whip until fluffy. Add food coloring if desired.
  6. Assemble: Level cake layers. Place first layer on a plate, spread half of strawberry filling, then half of frosting. Repeat with remaining layers. Frost the entire cake thinly.
  7. Decorate: Pipe ruffles around the cake with frosting. Add piped hearts (or flowers) and decorate with strawberries or pearls (optional).

Notes

  • Wrap cooled cake layers in plastic and store in the fridge or freezer.
  • Double the recipe for larger cakes (adjust pan size).
  • Make your own cake flour by replacing 1 tbsp all-purpose flour with 1 tbsp cornstarch per cup.
  • Store cake in the fridge due to the cream cheese frosting.
  • 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

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