Classic Vanilla Layer Cake with Strawberry Filling and Strawberry Cream Cheese Icing

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:

1. Preheat your oven to 180°C (350°F). Line two 8-inch round cake pans with parchment paper and set aside.
2. In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, vanilla extract, and salt until light and fluffy.
3. Beat in the eggs one at a time, then stir in the sour cream, vegetable oil, and vinegar until well incorporated.
4. 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.
5. 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.
6. 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.
7. 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.
8. Once the cakes have cooled, remove from pans. If the cakes have domed, trim them flat with a serrated knife.
9. 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.
10. 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.
11. 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!