This delightful vanilla cake paired with a tangy mixed berry jam and creamy strawberry cream cheese frosting is a feast for the eyes and the palate. The cake's moist crumb, paired with the fruit's freshness and the frosting's creamy texture, ensures each bite is unforgettable.
Ingredients:
Vanilla Cake:
- 2½ cups cake flour, sifted
- 2¼ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 5 large egg whites, room temperature
- ½ cup full-fat sour cream, room temperature
- 1 tbsp vanilla extract
- ¾ cup whole milk, room temperature
Mixed Berry Jam:
- 2 cups mixed berries
- ⅓-½ cup granulated sugar (adjust to taste)
- Pinch of salt
- 2 tsp lemon juice
- 1 tbsp fresh mint, finely chopped (optional)
Strawberry Cream Cheese Frosting:
- ¾ cups strawberries, finely chopped
- 2 tsp granulated sugar
- 2 tsp lemon juice
- ¼ cup unsalted butter, room temperature
- 4 oz brick-style cream cheese, full fat, room temperature
- ¼ tsp vanilla extract
- 1½ cups powdered sugar, sifted
- Pinch of salt
Decoration:
- Mixed berries (raspberries, blueberries, blackberries, or strawberries - sliced or whole)
Instructions:
- Vanilla Cake: Start by preheating your oven to 350°F (175°C). Prep two 9-inch cake pans by greasing them, lining with parchment rounds, and then greasing the parchment.
- Whisk the cake flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
- Using an electric mixer, cream the butter until smooth. Gradually add sugar and beat until fluffy. Incorporate egg whites, one at a time, ensuring thorough mixing after each. Blend in sour cream and vanilla.
- Alternate between adding the dry ingredients and milk to the wet mix. Ensure even mixing without overbeating.
- Evenly distribute the batter between the pans and smooth the surfaces. Bake for 23-27 minutes. Test with a toothpick; it should come out clean when done. Allow cakes to cool.
- Mixed Berry Jam: In a pot over medium heat, combine berries, sugar, lemon juice, and salt. Once boiling, reduce to a simmer for 10-13 minutes. Stir occasionally until thickened. Remove from heat, add mint (if using), and let it cool.
- Strawberry Cream Cheese Frosting: In a saucepan, cook strawberries, sugar, and lemon juice over low heat until reduced to about 3 tbsp. Let it cool. Beat butter and cream cheese until combined in a mixing bowl. Add powdered sugar and beat until fluffy. Mix in vanilla extract, strawberry reduction, and salt.
- Assembly & Decoration: If necessary, level the cake layers. Place one layer on a stand. Spread a layer of frosting, followed by 1/2 cup of jam. Add the second cake layer (bottom-side up). Frost the top of the cake and swirl in the remaining jam. Garnish with fresh berries.
Notes:
- For a thicker frosting, add more sifted powdered sugar.
- Separate egg whites when cold, then let them reach room temperature.
- Optionally, replace fresh mint in jam with 1/2 tsp vanilla extract.
- Top the cake with additional berries as desired.
- Store in an airtight container in the fridge for up to 5 days. Allow it to sit at room temperature for an hour before serving.
Enjoy this delightful, fruit-infused cake with family and friends! It's a treat that's sure to impress.
