Fresh Strawberry Cream Cake with Vanilla
Ingredients
Method
- heat the oven to 355°F (180°C). Butter and flour the bottom and the sides of the 8-inch (20 cm) round pan (or springform pan). Melt the butter in the microwave and let it cool.
- In the heat-proof bowl, place eggs, vanilla and granulated sugar and beat with a hand whisk a few times. Bring the bowl over a water bath or bain-marie with hot water and whisk the egg mixture until foamy. Warm it to 104°F (40°C): check with a cooking thermometer. If unavailable, the mixture should be warm to the touch.
- Bring the bowl to the counter and beat the preparation with an electric hand mixer (you can use a stand mixer with a whisk attachment) for 10 minutes until the ribbon stage. Sift half the flour over the bowl and mix with a rubber spatula from the bottom to the top. Add the remaining flour and gently mix. Mix a few spoonfuls of the batter with the warm melted butter, and add to the principal preparation. Gently mix the batter, making sure it does not deflate.
- Pour the cake batter into the prepared baking dish. Bake in the middle oven rack for 30-35 minutes until golden brown. Check the cake for doneness with a toothpick: it should come out clean after inserting it in the center of the cake. Remove it from the oven and rest for 5-10 minutes. Then turn the pan on a cooling rack, allowing the cake to slide off. Let the cake cool completely.
- pour water with sugar into a small saucepan and bring to a boil. Add vanilla extract or strawberry liqueur out of the heat, and let the syrup cool.
- bring the bowl of a stand mixer and the whisk attachment or a large bowl to the freezer for 10-15 minutes. Pour the chilled heavy cream into the bowl. Add the cold mascarpone and whisk at low speed until soft peaks form.
- Gradually incorporate the icing sugar, increasing the speed to medium and then high until the cream reaches medium-stiff peaks.
- wash and dry strawberries, and hull them. Cut each strawberry into half, then into 6-8 slices each, and place aside. Leave a few berries for the decoration. With a large serrated knife or a cake leveler, cut the sponge cake into three sponge layers.
- Place the first cake layer on a serving plate or a cake board and soak the cake with the cold sugar syrup using a silicone or pastry brush. Spread 1/4 of the Chantilly cream and place strawberry slices atop the cream, slightly submerging them. Place the second cake layer on top of the cream and berries. Gently press it to ensure adherence and soak it in syrup.
- Proceed to add 1/4 of the cream and another layer of strawberries. Then, position the third cake layer and press it down slightly to complete the cake. Cover the entire cake with the remaining frosting and smooth the top and the sides. Then use a cake scraper to create stripes.
- Refrigerate the cake for 2-3 hours. Top the cake with sliced strawberries and sprinkle with icing sugar before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!3 Parts to Vanilla Strawberry Cream Cake
I still remember the first time I tried to make a layered strawberry cake. Honestly, it was a mess. The cake was dry, the strawberries turned the whole thing into a puddle, and the cream just sort of melted away. But after years of tweaking, I finally cracked the code for a stunning, foolproof version of a Vanilla Strawberry Cream Cake. And I’m so excited to share it with you.
Imagine a tall cake with airy vanilla layers, juicy strawberries, and cloud-like cream. That’s what we’re making today. It’s the kind of cake that looks like it came from a fancy bakery, but you’re going to make it in your own kitchen. I mean, you’ve got this.
This Vanilla Strawberry Cream Cake is perfect for spring celebrations like Mother’s Day or a bridal shower. Fresh strawberries are at their peak right now, so it’s the ideal time to make it. The cake itself is a soft, tender vanilla sponge, and the filling is a combination of sweet strawberries and a light, stable cream that won’t weep. It’s a party dessert that’s sure to impress.
Reverse Creaming Method
Let’s talk about the secret to the cake’s texture. It’s called the reverse creaming method, and it sounds fancy, but it’s actually pretty simple. Instead of creaming the butter and sugar together first, you mix the dry ingredients with the butter until it looks like coarse sand. Then you add the wet ingredients.
The coating of fat from the butter minimizes the flour’s formation of gluten. This helps result in a finer cake crumb. The cake is tight like pound cake, but not dense. It’s velvet soft and practically creamy. You know that feeling when you bite into a really good bakery cake? That’s what we’re going for here.
Sifting with a sifter is imperative because it aerates the dry ingredients and leaves behind larger sugar crystals. I know it’s an extra step, but it really does make a difference. Trust me on this one. It’s not being fussy, it’s the science of a better cake.
The Perfect Vanilla Cake Layer
For this Vanilla Strawberry Cream Cake, we’re using a few key ingredients to get that perfect texture. We’ve got large eggs, granulated sugar, vanilla sugar, all-purpose flour, unsalted butter, and water. The vanilla sugar adds an extra layer of flavor, and the water helps keep the cake moist.
Wait until the vanilla cake layers have cooled completely before adding the frosting. This is a step you can’t rush. If the cake is even a little warm, the cream will start to melt and things will get messy. Let the cake cool in the pan for at least 10 to 15 minutes before running an offset spatula around the edges of the pan. Release the cake onto a wire rack and let it cool completely before frosting.
Avoid over-mixing the batter. Don’t worry if there’s a few tiny lumps. Over-mixing can result in a dense cake, and we want light and airy. The batter should be smooth but not overworked.
Plan ahead! This cake is best when refrigerated for at least 4 hours, but best when chilled overnight. The flavors really meld together and the texture becomes even better. You can bake the cake layers a day ahead. They actually taste better!
Strawberries & Cream Filling
Now, let’s talk strawberries. This is where most people go wrong. Use fresh strawberries! Frozen strawberries release extra liquid and can make the filling loose. Pat them dry with a paper towel to remove excess moisture. This prevents a soggy cake.
For the cream, we’re using a combination of cold heavy cream, cold mascarpone cheese, icing sugar, and vanilla extract. The mascarpone adds richness and helps stabilize the whipped cream. A little bit of cream cheese gives the whipped cream structure so it won’t weep. Use cold whipped cream or heavy cream straight from the fridge. Cold cream whips up faster than room-temperature cream.
Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go. You want it to hold stiff peaks. It should be thick and spreadable, not runny. If you over-whip it, you’ll end up with butter, so keep an eye on it.
For the strawberry filling, you can macerate the strawberries with a little sugar to draw out their juices. Then, layer them on top of the cream. The combination of the sweet strawberries and the light cream is just amazing. So good.
Tips for Success with Vanilla Strawberry Cream Cake
Here are some of my best tips for making this Vanilla Strawberry Cream Cake a success. I’ve learned a lot of these the hard way, so you don’t have to.
First, use cake flour. Cake flour has been sifted more times than regular all-purpose flour and sifted to a finer texture. This creates a cake that is a little more light and airy. If you don’t have cake flour, you can make your own. For every cup of all-purpose flour, remove two tablespoons and replace with two tablespoons of cornstarch. Sift it together a few times.
Second, bring your cold ingredients to room temperature. The eggs, butter, and milk should all be at room temperature for the best emulsion. This helps the cake rise evenly and creates a tender crumb.
Third, add a little oil for extra moisture. The recipe uses unsalted butter, but a little bit of oil helps keep the cake moist for days. I like to use a neutral oil like canola or vegetable.
Fourth, don’t skip the step of lining your cake pans with parchment paper. It makes removing the cakes so much easier. And use a serrated knife to level the cake layers if they dome too much. A flat cake is easier to stack and frost.
Finally, let the cake chill before slicing. This is the hardest part, I know. But the cake cuts so much cleaner when it’s cold. The layers stay in place, and you get those beautiful, distinct stripes of cake, cream, and strawberries.
Common Mistakes & Fixes
Mistake: The cake layers are dry.
Solution: This usually happens if the cake is over-baked or the batter is over-mixed. Bake just until a toothpick comes out with a few moist crumbs. And remember, don’t over-mix the batter.
Mistake: The cream filling is too runny.
Solution: You likely didn’t whip the cream to stiff peaks, or the cream wasn’t cold enough. Make sure the heavy cream is very cold, and whip until it holds a firm peak. The mascarpone also helps stabilize it.
Mistake: The cake is falling apart when I slice it.
Solution: The cake needs time to set. Refrigerate it for at least 4 hours, or better yet, overnight. This allows the cream to firm up and the layers to adhere to each other.
Recipe Variations
This Vanilla Strawberry Cream Cake is a great base recipe that you can customize. Feel free to add a few drops of red food coloring to the frosting to make it a lovely pink color. Totally optional, but fun for a birthday cake.
You can also swap out the strawberries for other berries. Try this cake with fresh raspberries, blueberries, or sliced peaches when they are in season. Each fruit will give the cake a different flavor profile. You can also add crushed whole almonds between the layers for some texture.
Keep this cake recipe in your back pocket because even if you don’t dig the whipped cream and strawberries, you can top this with chocolate frosting, cream cheese frosting, vanilla buttercream, and more. It’s a very versatile vanilla cake recipe.
Storage & Leftovers
Store covered in the refrigerator for up to 3 days. For best texture, serve chilled or slightly softened at room temperature. I like to take it out of the fridge about 15 to 20 minutes before serving.
Bake cake layers 1 to 2 days in advance and store wrapped. Assemble the day you plan to serve. Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight before using.
Avoid freezing the fully assembled cake since the whipped cream texture can change. Leftovers can be frozen in an airtight container or wrapped well for up to 1 month. Thaw in the fridge overnight or at room temperature.
For best taste, make the whipped cream and strawberries the day of serving. The cake layers can be baked, cooled, and covered tightly at room temperature overnight.
Frequently Asked Questions
When you bring this Vanilla Strawberry Cream Cake to the table, expect oohs and aahs. The first slice reveals beautiful red, white, and yellow stripes. It’s a showstopper. Share a photo and tag me! I’d love to see your creation.
You’ve got this. The hardest part is waiting for it to chill. For more inspiration, check out my Pinterest boards. Happy baking!
Source: Nutritional Information
Can I make Vanilla Strawberry Cream Cake ahead of time?
Yes, you can assemble the cake and refrigerate it for up to 24 hours before serving. In fact, the flavors meld together and the cake cuts better after it has chilled. Just wait to add the final garnishes until right before serving.
How do I store leftover Vanilla Strawberry Cream Cake?
Store the cake covered in the refrigerator for up to 3 days. The whipped cream will start to break down after that, so it’s best to enjoy it within a couple of days. Let it sit at room temperature for 15 minutes before serving.
Can I use frozen strawberries instead of fresh for this layered strawberry vanilla dessert?
I really recommend using fresh strawberries for the best texture and flavor. Frozen strawberries release a lot of extra liquid as they thaw, which can make the filling loose and the cake soggy. If you must use frozen, thaw them first, drain the liquid, and pat them dry.
How do you achieve stable Chantilly cream layers for a soft berry cream sponge?
To stabilize the whipped cream, I use a little bit of mascarpone cheese. It adds richness and helps the cream hold its shape. Make sure your cream is very cold, and whip it to stiff peaks. Don’t over-whip it, or you’ll end up with butter.
What can I substitute for mascarpone cheese in a light cream cake layers recipe?
You can substitute the mascarpone with an equal amount of cream cheese. Just make sure the cream cheese is softened to room temperature before you whip it with the cream. It will give a slightly tangier flavor, but it will still be delicious.
Why slice the cake into layers?
Slicing the cake into layers creates a taller, more impressive cake with distinct layers of cake, cream, and strawberries. It also allows the flavors to meld together as the cake chills. It’s a simple step that makes a big difference in the final presentation.
Why does it say in the filling description: ‘The filling is made of cream cheese, vanilla, powdered sugar, and whipping cream.’ But how to make the filling there has butter listed. Is butter to be used or not?
I apologize for the confusion. In this recipe, the filling is a stabilized whipped cream made with mascarpone, not a buttercream. There is no butter in the filling. The recipe card is the source of truth, and it uses mascarpone, icing sugar, vanilla, and heavy cream.
Can you make this cake a day in advance. And if so could you do the frosting/filling also in advance?
Yes, you can assemble the entire cake a day in advance. I actually recommend it! The flavors meld together and the cake cuts cleaner. Make the whipped cream and strawberries the day of serving for the best texture, but the cake can be fully assembled and chilled.
Can this be made the day before serving?
Absolutely. Assemble the cake, cover it loosely with plastic wrap, and refrigerate it overnight. The cake will be even better the next day. Just add any final garnishes, like extra strawberries, right before you serve it.
Can I make this cake in a larger pan (8″)?
Yes, you can use an 8-inch pan. The cake layers will be a little shorter, so you may need to adjust the baking time. Start checking for doneness a few minutes earlier. You might also need to increase the recipe by about 25% to get the same height.
Why are your measurements in grams? Why do you mix gram measurements with tablespoons/teaspoons?
I use grams for dry ingredients because it’s much more accurate than cups. A cup of flour can vary by a lot depending on how you scoop it. I use volume measurements for small amounts like teaspoons, where the difference is negligible. It’s the best of both worlds.
Can I make this gluten free with 1:1 baking flour?
I haven’t tested this recipe with gluten-free flour, so I can’t guarantee the results. Gluten-free flours absorb liquid differently and can change the texture of the cake. If you try it, use a high-quality 1:1 baking blend and let me know how it goes.
I just made the cake in a 8″ round cake pan to freeze for Easter. The baked cake isn’t even an inch high, is that the way it should be?
Yes, this cake is designed to be a shorter, single-layer cake that you slice in half. It’s not a tall, towering layer cake. The cake layers are about 1 inch high, which is perfectly normal. Once you slice it in half and stack it, it will be the perfect height.
If I want to bake this in a 7 inch cake pan, how do I adjust temperature and bake times accordingly?
For a 7-inch pan, keep the oven temperature the same. The cake will be a little thicker, so you’ll need to increase the baking time. Start checking after 30 minutes. A 7-inch pan also has less surface area, so the cake may dome more. You can level it with a serrated knife.
If I didn’t use strawberry jam with the strawberries, what else could I use or just skip it?
You can skip the jam entirely. The recipe doesn’t call for jam in the filling. The strawberries are macerated with a little sugar, which draws out their natural juices. You can also use a simple strawberry puree, but be careful not to add too much liquid to the cream.
Can I make this recipe in a loaf tin? If so what would the approx baking time be?
I haven’t tested this in a loaf tin, but it should work. The baking time will be significantly longer, probably around 50 to 60 minutes. The cake will be much thicker, so you’ll need to bake it low and slow to ensure the center is cooked through without burning the edges.
This looks wonderful, and as I’m baking just for two of us, the size is suitable. Would it ruin the flavor profile to use buttermilk rather than whole milk?
Using buttermilk would change the flavor profile slightly, adding a subtle tanginess. It would also make the cake even more tender. It’s a great substitution! The cake will be a little more moist and have a slightly different, but still delicious, flavor.
This flavor combo looks exactly like what I’m looking for for a friend’s birthday cake. It’ll be a small gathering so I’m considering splitting the same cake batter into two small pans to make a tiny layer cake. Would you have any recommendations on how to adjust the bake time if I do so?
Splitting the batter into two smaller pans is a great idea. The bake time will be shorter, probably around 18 to 22 minutes. Keep a close eye on them. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Would a 9″ springform pan work here? Would I need to increase the recipe by 25% so it’s not too thin?
A 9-inch springform pan will work. The cake will be thinner, so you’ll need to decrease the baking time. If you want a taller cake, you can increase the recipe by 25%. The springform pan also makes it easy to remove the cake without flipping it.
Would I need any stabilizer for the whipped cream if I want to use it to cover the cake rather than as just a topping?
Yes, if you plan to use the whipped cream to cover the entire cake, I recommend using a stabilizer. The mascarpone in this recipe acts as a stabilizer, so you should be fine. You can also add a little bit of unflavored gelatin to the cream for extra stability.
Can I make 3 layers of this cake and stack them on top of each other?
You can definitely make a 3-layer cake. You would need to make 1.5 times the cake recipe to have enough batter for three 8-inch pans. The baking time will be similar. A 3-layer cake will be very tall and impressive.
I want to make this as a 3 layer cake and I am curious about the recommendation to make it in separate batches? Why can’t I triple the recipe and make all three at once?
You can triple the recipe and make all three layers at once. The recommendation to make them in separate batches is to avoid over-mixing a large volume of batter. If your mixer can handle it, go for it. Just be careful not to over-mix.
Can I substitute the oil for coconut cooking oil?
Yes, you can substitute the oil with coconut oil. Keep in mind that coconut oil will add a subtle coconut flavor to the cake. Use refined coconut oil if you don’t want the coconut taste. Make sure the coconut oil is at room temperature before mixing.
Can I use strawberry preserves instead of strawberry jam?
You can use strawberry preserves instead of jam. Preserves have larger pieces of fruit, which would add a nice texture to the filling. Just be aware that preserves can be a little sweeter than jam, so you may want to adjust the sugar in the cream.
This cake did not rise at all! Flat as a pancake. Wondering why.
If your cake didn’t rise, it’s likely that your baking powder is old or expired. Baking powder loses its potency over time. Another reason could be that you over-mixed the batter, which can deflate the air bubbles. Always check the expiration date on your baking powder.
Can the cake part of the one-layer strawberry shortcake be doubled and baked as a sheet cake?
Yes, you can double the cake recipe and bake it in a 9×13 inch sheet pan. The baking time will be longer, probably around 30 to 35 minutes. A sheet cake is a great option for feeding a crowd. You can top it with the same cream and strawberries.
