Vanilla Cake With Strawberry Filling
This moist vanilla cake with strawberry filling has two tender vanilla layers, a fresh homemade strawberry filling, and a fluffy strawberry cream cheese frosting made with freeze-dried strawberries!
Ingredients
For the vanilla cake
- 3 oz Butter softened
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 1 ⅓ cups Granulated sugar
- 3 Eggs
- ¼ cup Sour cream
- ⅓ cup Vegetable oil
- 1 ½ teaspoon Vinegar
- ¾ cup Buttermilk
- 2 ⅓ cups Flour
- 2 teaspoon Baking powder
For the strawberry filling
- 3 cups Strawberries sliced in half
- 1 tablespoon Lemon juice
- ¼ cup Granulated sugar
- 1 tablespoon Cornstarch mixed with a little bit of water
For the strawberry cream cheese frosting
- 4 oz Butter
- 8 oz Cream cheese
- 3 ½ cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 ½ cups Freeze dried strawberries ground
Instructions
Make the vanilla cake
- Prep: Preheat your oven to 180°C (350°F) and line two 8-inch cake pans with parchment paper.
- Cream: In a large mixing bowl, beat the softened butter, vanilla extract, salt, and sugar with an electric hand mixer for about 3 minutes, until creamy and smooth.
- Wet Ingredients: Add the eggs, vinegar, vegetable oil, and sour cream and mix until creamy.
- Flour and Buttermilk: Add half of the flour, half of the buttermilk, and the baking powder and mix until almost combined.
- Finish the Batter: Add the remaining flour and buttermilk and mix just until no lumps of flour remain.
- Bake: Divide the batter evenly between the pans and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let the layers cool completely before removing them from the pans.
Make the strawberry filling
- Simmer: In a saucepan, combine the halved strawberries, sugar, and lemon juice over medium-high heat. Once bubbling, reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
- Thicken: Mix the cornstarch with a little water, pour it into the strawberries, and simmer for 2 more minutes, stirring constantly. Let the filling cool completely.
Make the strawberry cream cheese frosting
- Whip: In a large mixing bowl, beat the softened cream cheese, softened butter, ground freeze-dried strawberries, powdered sugar, vanilla extract, and a pinch of salt with an electric hand mixer until smooth and fluffy.
- Fill a Piping Bag: Transfer the frosting to a piping bag fitted with a round tip.
Assemble the cake
- Dam: Pipe a small dollop of frosting onto your cake board, place the first cake layer on top, and pipe a tall ring of frosting around the edge.
- Fill: Spread the cooled strawberry filling inside the frosting ring.
- Stack and Frost: Top with the second layer, then cover the cake with the remaining frosting and decorate with fresh strawberries.
Notes
- Room Temperature Ingredients: Use soft butter and room temperature eggs, sour cream, and buttermilk for a smooth batter.
- Measure the Flour: Spoon and level the flour or weigh it so the layers stay moist.
- Weigh the Batter: Divide the batter by weight so both layers bake evenly.
- Cool the Filling: The strawberry filling must be completely cool, or it will melt the frosting.
- Frozen Strawberries: Thaw and drain them before cooking, and simmer a few extra minutes.
- Block Cream Cheese: Use full-fat block cream cheese at room temperature so the frosting stays thick.
- Grind the Freeze-Dried Strawberries: Blend them into a fine powder so the frosting is smooth.
- Frosting Dam: Pipe the ring taller than the filling so it stays inside the layers.
- Other Pans: Bake three 8-inch layers for 20 to 24 minutes, or a 9x13-inch pan for 30 to 35 minutes.
- Storage: Keep covered in the fridge for up to 4 days. Freeze the whole cake or slices for up to 2 months.
Nutrition
Calories: 596kcalCarbohydrates: 113gProtein: 6gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 100mgSodium: 367mgPotassium: 550mgFiber: 5gSugar: 50gVitamin A: 786IUVitamin C: 383mgCalcium: 106mgIron: 8mg
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