Delicious Strawberry Cake with Fresh Strawberry Filling and Vanilla Frosting

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:

1. 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.
2. 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.
3. 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.
4. 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!