If you’re a fan of fruity, moist cakes with a touch of elegance, this Strawberry Cake recipe is just what you need. With layers of soft vanilla cake, a fresh strawberry filling, and creamy vanilla frosting, it’s perfect for birthdays, special occasions, or simply as a delightful treat. Follow this easy recipe to create a stunning cake that will impress your family and friends.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 tsp vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tsp lemon juice
For the Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture, alternating with the whole milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Strawberry Filling:
- In a medium saucepan, combine the chopped strawberries, granulated sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down, about 5-7 minutes.
- Remove from heat and let cool completely before using.
- Prepare the Frosting:
- In a large bowl, beat the unsalted butter until smooth and creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Mix in the heavy cream, vanilla extract, and a pinch of salt, and beat until light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top.
- Place the second cake layer on top of the filling.
- Frost the top and sides of the cake with the vanilla frosting. Decorate as desired.
Tips:
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature to achieve the best texture in your cake.
- Strawberry Filling: If the filling is too runny, cook it a bit longer to thicken it up before using.
- Frosting Consistency: If your frosting is too thick, add a bit more heavy cream; if it’s too thin, add more powdered sugar.
FAQ:
Q: Can I use frozen strawberries for the filling? A: Yes, you can use frozen strawberries. Thaw and drain them before cooking to avoid excess moisture in the filling.
Q: How can I make this cake in advance? A: You can bake and frost the cake up to 2 days in advance. Store it in an airtight container at room temperature. For longer storage, freeze the unfrosted cake layers and thaw before frosting.
Q: Can I substitute the vanilla extract in the frosting? A: You can substitute with other extracts such as almond or lemon for a different flavor profile.
Conclusion:
This Strawberry Cake is a showstopper with its layers of fluffy vanilla cake, fresh strawberry filling, and creamy vanilla frosting. Perfect for any occasion, it’s sure to become a favorite in your dessert repertoire. Enjoy a slice of this delightful cake with family and friends, and watch it disappear quickly!
Delicious Strawberry Cake with Fresh Strawberry Filling and Vanilla Frosting
Description
Indulge in a delightful cake with a luscious strawberry filling that will impress your family and friends. This recipe features a moist and fluffy cake layered with fresh, homemade strawberry filling. Perfect for birthdays, celebrations, or any special occasion, this cake is a true showstopper.
Ingredients
For the Cake:
For the Strawberry Filling:
For the Frosting:
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Strawberry Filling:
- In a medium saucepan, combine the chopped strawberries and sugar. Cook over medium heat until the strawberries release their juices and the mixture begins to simmer.
- In a small bowl, dissolve the cornstarch in water. Add this mixture to the saucepan and stir constantly until the filling thickens.
- Remove from heat and stir in the lemon juice. Allow the filling to cool completely before using.
For the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the heavy cream, vanilla extract, and salt. Beat until the frosting is light and fluffy.
To Assemble:
- Place one cake layer on a serving plate. Spread a generous amount of the cooled strawberry filling over the top.
- Place the second cake layer on top of the filling.
- Frost the top and sides of the cake with the prepared frosting.
- Decorate with additional fresh strawberries if desired.
Servings 1
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Sodium 220mg10%
- Total Carbohydrate 62g21%
- Dietary Fiber 1g4%
- Sugars 45g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
