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Strawberry Vanilla Cake

Moist Strawberry Vanilla Cake That Will Steal Your Heart

This Strawberry Vanilla Cake combines tender layers with fresh strawberries and rich vanilla, making it a perfect dessert for summer gatherings.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups Cake Flour Essential for a moist Strawberry Vanilla Cake.
  • 0.75 cups Unsalted Butter Adds flavor and moisture.
  • 0.5 cups Vegetable Oil Enhances moisture and tenderness.
  • 4 large Eggs Essential for structure and stability.
  • 1 tablespoon Vanilla Extract Imparts a strong vanilla flavor.
  • 1 tablespoon Vanilla Bean Paste Increases the vanilla punch.
  • 1 cup Whole Milk Contributes moisture and richness.
For the Filling and Topping
  • 2 cups Fresh Strawberries Select ripe, juicy strawberries.
  • 0.25 cups Granulated Sugar Sweetens the cake and macerates strawberries.
For the Frosting
  • 8 ounces Heavy Whipping Cream Creates a light and airy frosting.
  • 8 ounces Cream Cheese Stabilizes the frosting.
  • 2 cups Confectioners' Sugar Adds sweetness and helps structure.
  • 1 pinch Fine Sea Salt Enhances flavor.

Equipment

  • Stand mixer
  • 8-inch round cake pans
  • Electric mixer
  • Mixing Bowls
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans.
  2. Whisk together 2 ½ cups of cake flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of fine sea salt.
  3. Cream together ¾ cup of unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
  4. Add 4 large eggs one at a time, then mix in ½ cup vegetable oil, 1 tablespoon vanilla extract, and 1 tablespoon vanilla bean paste.
  5. Alternate adding the dry mixture and 1 cup of whole milk, mixing until just combined.
  6. Divide the batter among the prepared pans and bake for 21 to 23 minutes.
  7. Macerate half the fresh strawberries with ¼ cup granulated sugar and let sit for 20 minutes.
  8. Beat 8 ounces of cold cream cheese until smooth, then gradually mix in 2 cups of confectioners' sugar, 1 teaspoon vanilla extract, and a pinch of fine sea salt. Slowly add in 1 ½ cups of heavy whipping cream.
  9. Assemble the cooled cake by layering frosting and macerated strawberries between the layers.
  10. Pipe decorative edges with remaining frosting and top with fresh strawberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Use ripe strawberries and chill ingredients for the best results. Avoid excess strawberry juice to prevent sogginess.

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