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Vanilla Strawberry Cake

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This Vanilla Strawberry Cake is soft and fluffy with the most delicious strawberry buttercream. It's topped off with lots of fresh strawberries to make it look even more beautiful. It's the perfect dessert to make this time of year!

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: 8-12 servings
  • Category: Dessert

Ingredients

Vanilla Cake

  • 540 grams (4 ½ cups) flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 12 oz unsalted butter, softened
  • 396 grams (2 cups) sugar
  • 3 whole eggs and 2 egg yolks
  • 2 tsp vanilla
  • 340 grams (1 ½ cups) milk

Strawberry Frosting

  • 6 oz (12 tbsp) unsalted butter, softened
  • 12 oz cream cheese, softened
  • 6 tbsp (1.25 oz bag) freeze dried strawberries, finely ground and sifted
  • 680 grams (6 cups) powdered sugar, sifted
  • 2 tbsp heavy cream

Topping

  • Strawberries

Instructions

Vanilla Cake

  1. Preheat oven to 325º F.
  2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until well combined.
  4. With the mixer on medium speed add the 3 eggs one at a time, followed by the 2 egg yolks. Scrape down the sides of the bowl as needed. Add in the vanilla.
  5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the milk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
  6. Coat two 8 inch pans with nonstick spray and parchment rounds and carefully divide the batter evenly among the pans. Smooth the batter out and gently tap the pans on the counter to avoid air bubbles.
  7. Bake for 45-50 minutes until a toothpick inserted into the centers of the cakes comes out clean.
  8. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pans, topping the cakes with another cooling rack, and carefully turning the cakes out.

Strawberry Buttercream

  1. Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth.
  2. With the mixer on low, slowly add in spoonfuls of the powdered sugar and freeze dried strawberry powder. Add in the cream.
  3. Scrape down the sides of the bowl and mix until light and fluffy.
  4. Chill frosting until needed.

Cake Assembly

  1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
  2. Place one layer, top side down, on a cake board or cake stand and spread with frosting. Repeat this step with the next layer.
  3. Frost the sides and top of the cake with the remaining frosting. Chill until you serve.
  4. Top with a variety of strawberries. You can place some whole strawberries and some strawberry halves for a nice mix.
  5. Enjoy!

Notes

  • The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. Its best enjoyed slightly warmed.
  • I decided to make a two layer 8 inch cake, but this recipe can also be used to make a three layer 7 inch cake as well, depending on what size pans you have. You’ll need to adjust the baking time slightly and bake it around 40-45 minutes.