Oh, strawberries! They’re like little juicy gems of summer, aren’t they?
I could sing their praises all day. So imagine those ruby-red delights nestled within layers of velvety cream—pure indulgence, right?
This cake, dear reader, is the kind of dessert that whispers sweet nothings to your taste buds. It’s like a love letter to your senses, especially when you’re craving something both elegant and comforting.
You know those moments when you’re flipping through a cookbook and suddenly, there’s a recipe that just stops you in your tracks? Well, this is it.
The kind of cake that makes you want to dance around your kitchen, spatula in hand, while the aroma of fresh strawberries fills the air. And let’s not forget, for those of us who occasionally binge-watch baking shows, this cake feels like a star.
Creamy, sweet, and with just the right touch of tanginess from the strawberries—it’s a slice of heaven, or perhaps several.
Steps
- Prepare the Vanilla Cake: Start by making a vanilla cake using your preferred recipe. Once baked, remove the cakes from their pans and allow them to cool completely. After cooling, slice each cake in half horizontally to create four layers.
- Make Whipped Cream Frosting: Whip heavy cream with vanilla extract and powdered sugar until stiff peaks form. Split the whipped cream into two portions, reserving one half for frosting. Mix the other half with diced fresh strawberries.
- Assemble the Cake Layers: Place one cake layer on a serving platter and spread one-third of the strawberry cream mixture on top. Repeat the layering process with the remaining cake layers and strawberry cream filling.
- Frost the Cake: Using the reserved plain whipped cream, frost the entire exterior of the cake. Decorate the top with additional sliced strawberries for garnish.
- Chill the Cake: Refrigerate the assembled cake for at least four hours or overnight, allowing it to set fully. Once set, slice the cake and serve.
Ingredients
- 1 recipe of your favorite vanilla cake
- 2 1/2 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 1/2 cup powdered sugar
- 1 cup fresh strawberries, diced (plus extra for garnish)
Nutritional Values
Calories: 357kcal | Carbohydrates: 42g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 317mg | Potassium: 82mg | Sugar: 23g | Vitamin A: 730IU | Vitamin C: 7.3mg | Calcium: 128mg | Iron: 0.9mg
FAQ
- Can I use frozen strawberries instead of fresh ones in this recipe?
- Fresh strawberries are recommended for this cake as they provide the best flavor and texture. Frozen strawberries may not work as well since they can become mushy and watery when thawed.
- Is it necessary to add food coloring to the frosting?
- Adding red food coloring to the frosting is completely optional. It is used to give the frosting a pink hue, but the cake will taste just as delicious without it.
- How long should the cake be refrigerated before serving?
- The cake should be refrigerated for at least 4 hours or overnight to ensure it sets properly and slices cleanly.
- How should leftover strawberry cream cake be stored?
- Leftover cake can be stored in the refrigerator, covered, for up to 5 days. It is best enjoyed sooner rather than later for optimal freshness.
- What can I use if I don’t have a vanilla cake recipe?
- You can use any vanilla cake recipe you prefer, or try Lauren’s Latest vanilla cake recipe. There is also a vegan cake recipe option if needed.
Tips
- Opt for fresh strawberries instead of frozen ones to ensure the best flavor and texture in your cake. You can also use any other seasonal berries for a delightful twist.
- Make sure the vanilla cake layers are thoroughly cooled before applying the whipped cream frosting. This prevents the cream from melting and ensures a smooth, neat finish.
- Consider adding a few drops of red food coloring to the frosting if you want to give it a lovely pink hue. This step is optional but can enhance the cake’s visual appeal.
- Prepare homemade whipped cream for the frosting instead of using store-bought. It’s simple to make and offers a much richer and better taste.
Equipment
- Cake Pans – If you don’t already have them, you’ll need cake pans to bake the cake layers.
- Electric Hand Mixer or Stand Mixer – For whipping the heavy cream to stiff peaks.
- Cooling Rack – To cool the cake layers evenly.
- Cake Leveler or Serrated Knife – For slicing the cake layers evenly.
- Cake Turntable – To make frosting the cake easier and more professional-looking.
- Offset Spatula – Useful for spreading frosting smoothly over the cake.
