Strawberry Vanilla Cake Recipe

Strawberry Vanilla Cake Recipe: We would like to take this opportunity to welcome you to our kitchen, where we believe that no occasion is complete without a slice of cake. Today, we are going to delve into the realm of decadence by presenting you with a recipe for Strawberry Vanilla Cake that is certain to titillate your taste buds and leave you wanting more.

Strawberry Vanilla Cake Recipe

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Imagine a cake that is made up of layers of moist vanilla cake, which are then sandwiched together with fluffy whipped cream and fresh strawberries, and finally topped with a wonderful strawberry frosting. Are you prepared to embark on a journey through the world of cuisine that will not only satiate your craving for sweets but also delight your senses? Baking is the way to go!

Ingredients

For the Vanilla Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature

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For the Strawberry Filling

• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar

For the Whipped Cream Frosting

• 2 cups heavy cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Strawberry Frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 cup fresh strawberries, pureed

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Instructions

• Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour two round cake pans measuring 9 inches in diameter, or line them with parchment paper to make removal easier.
• To make the batter, combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk them together. Put aside for later.

• The butter that has been softened and the granulated sugar should be creamed together in a large mixing bowl until the mixture is fluffy and light.
• Incorporate the eggs, one at a time, and then work in the vanilla extract after each addition.

• Beginning and ending with the dry ingredients, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
• You should start with the dry ingredients. While taking care not to overmix, mix until the ingredients are just combined.

• In order to ensure that the batter is distributed evenly, divide it among the cake pans that have been prepared.
• When a toothpick is inserted into the centre of the cakes, it should come out clean. Bake the cakes in an oven that has been preheated for twenty-five to thirty minutes.

• After allowing the cakes to cool for ten minutes in the pans, move them to a wire rack to finish cooling completely.
• Strawberries that have been sliced and granulated sugar should be mixed together in a bowl of medium size. After allowing them to macerate for approximately fifteen minutes, they will release their juices.

• The heavy cream that has been chilled, the powdered sugar, and the vanilla extract should be beaten together in a large mixing bowl until stiff peaks form. Exercise caution so as not to overbeat.
• After the butter has been softened, place it in a separate mixing bowl and cream it with the powdered sugar until it becomes fluffy and light.

• To the butter mixture, gradually add the pureed strawberries, and continue to mix until the mixture is completely smooth and well combined.
• When the cakes have reached the desired level of coolness, arrange one layer of the cakes on a cake stand or serving plate.

• Spread a layer of whipped cream frosting over the top of the first layer of cake that you have spread.
• The macerated strawberries should be arranged in an even layer on top of the whipped cream.

• Place the second layer of cake on top of the first, and then press down gently to ensure that it stays in place.
• To achieve a smooth finish, use an offset spatula to apply the strawberry frosting to the top of the cake as well as the sides of the cake.

• Adding a sprinkling of powdered sugar or fresh strawberries to the top of the cake is a decorative touch that will add an additional touch of sophistication.

Tips and Tricks for Success

• When making the filling and the frosting, it is recommended to use fresh, ripe strawberries for the best possible results.
• If you do not have any buttermilk on hand, you can make your own by combining one cup of milk with one tablespoon of white vinegar or lemon juice. Before using it, you should give it about five minutes to sit.

• If you want your heavy cream to have the fluffiest texture possible, you should make sure it is well chilled before you whip it.
• A cake should be stored in the refrigerator until it is ready to be served in order to prevent the frosting from melting. In order to achieve the best flavour and texture, allow it to come to room temperature for approximately half an hour before serving.

• Please do not hesitate to personalise your cake by adding additional decorations, such as chocolate shavings, edible flowers, or sprinkles, in order to make it more appropriate for the event.