Strawberry Whipped Cream Cake
This strawberry whipped cream cake is made with a soft and fluffy vanilla cake base, topped with whipped cream and fresh strawberries.
Ingredients
For the vanilla cake
- ¼ cup Butter soft, unsalted
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 cup Granulated sugar
- ¼ cup Vegetable oil
- ¼ cup Sour cream
- 1 teaspoon Vinegar
- 2 Eggs
- ½ cup Buttermilk
- 1 ½ cup Flour
- 1 ⅓ teaspoon Baking powder
Whipped cream
- 1 cup Heavy cream cold, full fat
- 3 tablespoon Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Vanilla instant pudding mix
- 20 Strawberries
Instructions
- Preheat oven to 180°C (350°F) and prepare a 9-inch springform pan with parchment paper.
- In a large mixing bowl, add the softened butter, vanilla extract, granulated sugar, and kosher salt. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Gradually add the oil while mixing constantly until the mixture is smooth.
- Add the eggs, vinegar, and sour cream, and mix until well combined.
- Add the buttermilk, ½ of the flour, and baking powder, and mix until almost combined. Add the other ½ of the flour and mix until just combined, and there are no visible lumps of flour.
- Pour the batter into the prepared baking pan and bake the cake in a 180°C (350°F) preheated oven for about 35-40 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
- Allow the cake to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
Make the whipped cream
- In a cold mixing bowl, beat cold heavy cream with powdered sugar, vanilla extract, and vanilla instant pudding. Whip until soft to medium peaks form.
- Next, prepare the strawberries. Rinse them well, pat them dry, remove the stems, and slice or quarter them, depending on the look you want for your cake.
- Once the vanilla cake is completely cool, place it on a serving plate. Spread the whipped cream evenly over the top, then layer on the sliced strawberries.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the cake batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Pat the strawberries dry. After rinsing your strawberries, gently dry them with a paper towel. Too much moisture can cause your whipped cream to slide off or make the top soggy.
- Chill the bowl for whipped cream. Whipping cream works best when everything is cold. Pop your mixing bowl and beaters in the fridge or freezer for 10–15 minutes before whipping.
- Don’t overwhip. Stop whipping as soon as you get soft peaks (when the cream just holds its shape). Overwhipping can turn it stiff or grainy, and eventually into butter!
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
- Let the cake cool completely. If your cake is still warm, the whipped cream will melt and slide off. Give it time to cool fully before decorating.
- Top just before serving. Strawberries can release juice and whipped cream can deflate over time, so for the freshest look and best texture, decorate close to serving time.
Nutrition
Calories: 303kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 64mgSodium: 211mgPotassium: 99mgFiber: 1gSugar: 20gVitamin A: 498IUVitamin C: 12mgCalcium: 67mgIron: 1mg
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