Create an unforgettable dessert with this delightful vanilla layer cake, sandwiched with fresh strawberry filling and enveloped in a luscious strawberry cream cheese icing. It's an elegant and delicious centerpiece for any celebration.
Ingredients:
- For the Vanilla Cake:
- 3 oz butter, softened
- 1 ⅓ cups granulated sugar
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 3 large eggs
- ¼ cup sour cream
- ⅓ cup vegetable oil
- 1 ½ tsp vinegar (white or apple cider)
- ¾ cup buttermilk
- 2 ⅓ cups all-purpose flour
- 2 tsp baking powder
- For the Strawberry Filling:
- 3 cups strawberries, halved
- 1 tbsp lemon juice
- ¼ cup granulated sugar
- 1 tbsp cornstarch dissolved in a bit of water
- For the Strawberry Cream Cheese Frosting:
- 4 oz butter, softened
- 8 oz cream cheese, softened
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups freeze-dried strawberries, finely ground
Instructions:
- Preheat your oven to 180°C (350°F). Line two 8-inch round cake pans with parchment paper and set aside.
- In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, vanilla extract, and salt until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream, vegetable oil, and vinegar until well incorporated.
- Alternately add half the flour and half the buttermilk, along with the baking powder, to the butter mixture, mixing just until the ingredients are blended.
- Divide the cake batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- For the filling, combine strawberries, lemon juice, and sugar in a saucepan over medium heat. Simmer for 20 minutes, then thicken with the cornstarch mixture. Cool completely.
- For the frosting, beat together the butter and cream cheese until creamy. Gradually add powdered sugar, vanilla extract, and ground freeze-dried strawberries until the frosting reaches a spreadable consistency.
- Once the cakes have cooled, remove from pans. If the cakes have domed, trim them flat with a serrated knife.
- Place one cake layer on a serving plate. Pipe a ring of frosting around the edge to create a dam. Fill the center with the strawberry filling and spread evenly.
- Gently place the second cake layer on top. Cover the entire cake with a thin layer of frosting for the crumb coat. Chill for about 10 minutes, then frost with the remaining frosting. Optionally, leave the sides semi-naked for a rustic look.
- Decorate as desired with fresh strawberries and enjoy!
Additional Tips:
- Ensuring ingredients like eggs, buttermilk, and butter are at room temperature helps achieve a smooth batter and even baking.
- Avoid overmixing to prevent developing too much gluten, which can make the cake tough.
- Use cake strips around your pans for even baking and flat layers.
- Cool the cakes completely before frosting to avoid melting the icing.
- Refrigerating the dough helps intensify flavors and creates a firmer texture for slicing.
Enjoy this berry-licious twist on a classic vanilla cake that promises to be a crowd-pleaser at any gathering!
