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Strawberry Vanilla Cake with Fresh Strawberry Filling and Cream Cheese Frosting Recipe

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4 from 4 reviews

A delightful and moist Strawberry Vanilla Cake featuring layers of tender vanilla cake filled with macerated fresh strawberries and a smooth, creamy vanilla cream cheese frosting. Perfect for celebrations or a special dessert, this cake combines the rich flavors of vanilla and fresh strawberries with a luscious, fluffy texture.

Ingredients

Cake

  • 2 1/2 cups cake flour, sifted
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup unsalted butter, room temperature
  • 1 2/3 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 1 Tablespoon vanilla extract
  • 2 teaspoons vanilla bean paste
  • 1 cup whole milk, room temperature

Strawberry Filling

  • 2 pounds fresh strawberries, washed and dried, divided
  • 2 Tablespoons granulated sugar

Frosting

  • 10 ounces full-fat cream cheese, cold
  • 1 1/4 cup confectioners’ sugar
  • 1 1/4 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 1/2 cups heavy whipping cream, cold

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350º F. Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper to ensure the cakes don’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together sifted cake flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer with a paddle attachment or an electric hand mixer in a large bowl, cream the room temperature butter and granulated sugar together for about 3 minutes until the mixture is smooth and well combined.
  4. Add Eggs: Add eggs one at a time while mixing on low speed to incorporate. Then increase the speed to high and beat for an additional minute to incorporate air and create a fluffy texture.
  5. Incorporate Oil and Vanilla: Add the vegetable oil, vanilla extract, and vanilla bean paste. Beat until thoroughly combined and smooth.
  6. Alternate Adding Flour and Milk: Keeping the mixer on low speed, add one-third of the dry flour mixture, stirring until just blended. Then add half of the milk, mixing until combined. Repeat by adding another third of the flour, remaining milk, and finally the last of the flour mixture, mixing gently between each addition. Fold any remaining flour gently by hand to avoid overmixing.
  7. Divide Batter and Bake: Evenly divide the batter among the prepared pans and bake in the preheated oven for 21-23 minutes. The cakes are done when the tops spring back when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool Cakes: Run a knife or cake tester along the edge of the pans to loosen cakes, then allow them to cool completely in the pans before removing for assembly.
  9. Prepare Strawberry Filling: Slice half (1 pound) of the fresh strawberries into flat strips and place in a bowl. Add 2 tablespoons granulated sugar and stir to coat. Set aside to macerate while making the frosting. Reserve the other pound of strawberries for cake topping.
  10. Make Frosting – Beat Cream Cheese: In a stand mixer bowl fitted with a whisk attachment or an electric hand mixer, beat the cold cream cheese at medium-high speed until smooth and creamy.
  11. Add Sugar, Vanilla, and Salt: Add confectioners’ sugar, vanilla extract, and fine sea salt. Mix on low speed until just combined, then increase speed to medium-high and beat until smooth.
  12. Whip in Heavy Cream: With the mixer running on medium-high speed, slowly stream in cold heavy whipping cream until the frosting reaches a thick, spreadable consistency. Check consistency after about 2 cups of cream and adjust by adding more or less cream as preferred to avoid a watery frosting.
  13. Assemble Cake – First Layer: Place one cooled cake layer on a cake plate. Spread an even layer of frosting over the top.
  14. Pipe Frosting Ridge: Fit a piping bag with your choice of tip and pipe a ridge of frosting around the edge of the cake layer to hold the strawberry filling in place.
  15. Add Strawberry Filling: Spoon half of the macerated strawberries onto the frosting inside the piped ridge, avoiding any excess juice.
  16. Add Second Layer: Place the second cake layer on top. Repeat spreading frosting, piping a frosting ridge, and adding the remaining macerated strawberries inside the ridge.
  17. Add Third Layer and Frost Cake: Top with the third cake layer. Spread frosting evenly over the top and around the sides of the cake.
  18. Decorate Top Edge: Pipe a decorative frosting edge around the top of the cake to create a polished finish.
  19. Top with Fresh Strawberries: Arrange the reserved fresh, un-macerated strawberries on top of the cake. Optionally, slice some of the strawberries for varied decoration.

Notes

  • Ensure all refrigerated ingredients like eggs, milk, and butter are brought to room temperature for better mixing and texture.
  • Do not overmix the batter once the flour is added to avoid a dense cake.
  • Adjust the amount of heavy cream in the frosting to achieve desired consistency – add cream gradually.
  • Let the cake layers cool completely before frosting to prevent melting the frosting.
  • Macerate strawberries to enhance their sweetness and juiciness for the filling.
  • Use a sharp knife or cake tester around the pan edges before cooling to easily release the cakes.

Find it online: https://lauracooks.com/strawberry-vanilla-cake-with-fresh-strawberry-filling-and-cream-cheese-frosting-recipe/