Vanilla Strawberry Cake Whipped Cream
Vanilla strawberry cake whipped cream is a soft, moist cake layered with sweet whipped cream and fresh strawberries. The combination of tender vanilla cake and fluffy cream makes each bite rich and satisfying. The cake can be enjoyed at home, during celebrations, or while watching movies for a delightful treat. Preparing this cake requires attention to detail, especially in beating the cream and baking the cake evenly.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter (optional)
- 8-inch round cake pans (2)
- Parchment paper
- Wire cooling rack
- Knife or cake leveler
- Offset spatula
Ingredients
For the Vanilla Cake:
- 1¼ cups cake flour or all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ¼ cup unsalted butter room temperature
- ⅓ cup sour cream room temperature
- 3 tbsp neutral oil vegetable or canola
- ½ cup milk room temperature
- 2 large eggs room temperature
- 2 tsp vanilla bean paste or vanilla extract
For the Strawberry Filling:
- 1 lb fresh strawberries cleaned, hulled, and sliced
- 3 tbsp granulated sugar
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream cold, 35%
- 1 cup powdered sugar adjust to taste
- ¼ tsp sea salt
- 2 tsp pure vanilla extract
Instructions
Preheat the oven:
- Set your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
Mix dry ingredients:
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
Add wet ingredients:
- Beat in the sour cream, oil, eggs, and vanilla extract until smooth and well combined.
Combine mixtures:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined do not over mix.
Bake:
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes:
- Let the cakes rest in the pans for 10 minutes, and then transfer them to a wire rack to cool completely.
Prepare the strawberry filling:
- In a small bowl, toss sliced strawberries with sugar. Let them sit for 10–15 minutes until they release their juices.
Make the whipped cream frosting:
- In a chilled bowl, whip the cold heavy cream with powdered sugar, vanilla, and sea salt until stiff peaks form. Be careful not to over whip.
Assemble the cake:
- Place one cake layer on a serving plate. Spread a layer of whipped cream, then spoon over some strawberries and their syrup. Place the second cake layer on top, and cover the whole cake with the remaining whipped cream. Decorate with extra strawberries on top.
Notes
Note: For a light and fluffy cake, ensure all ingredients are at room temperature. Do not over mix the batter to keep it soft. Chill the whipped cream before whipping for better volume and stability.
Adjust sugar in frosting to taste. Fresh strawberries add flavor and moisture. Slice cake carefully for even layers. Serve chilled for best texture and taste.
