Ingredients
White Vanilla Cake
2 1/4 cup (270g) cake flour, spooned and leveled
1 Tbsp (10g) baking powder
1/2 tsp salt
1/2 cup (113g/1 stick/4oz) unsalted butter
1 1/2 cups (300g) granulated sugar
1/4 cup (59mL) vegetable oil
5 large (160g) egg whites
2 tsp vanilla extract or vanilla bean paste
3/4 cup (170g) sour cream
3/4 cup (177mL/6oz) heavy whipping cream, room temperature
Fresh Strawberry Topping
1 lb strawberries, hulled and diced
1/4 cup (500g) granulated sugar
2 Tbsp lemon juice + zest of 1 lemon *optional
Cream Cheese Frosting
8oz (1 block) cream cheese, room temperature
1 cup (2 sticks/8oz) unsalted butter, room temperature
4 cups (480g) powdered sugar, spooned and leveled
2 tsp vanilla bean paste
tiny pinch of salt
Instructions
White Vanilla Cake
• Preheat the oven to 325°F (163C) and grease and line a 9x13x2″ cake pan with baking spray and parchment paper.
• In a medium bowl, whisk together the flour, baking powder and salt until they’re evenly distributed.
• Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes, scraping the edge of the bowl halfway through.
• Add in the oil and beat for another 1-2 minutes, until it’s pale and fluffy.
• Add the egg whites, 1-2 at a time, beating on medium speed between each addition, until each egg is fully incorporated and the batter is fluffy.
• Add the sour cream and vanilla extract and beat just until they’re combined.
• Add half of the dry ingredients to the batter, turn the mixer up to low speed and then pour in the cream, followed by the rest of the dry ingredients.
• Spread the cake batter in the prepared cake pan and bake for 40 minutes.
• When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
• Allow the cake to cool completely before frosting.
Strawberry Topping
• Wash, hull and dice your strawberries to about the size of a blueberry.
• Toss the strawberries with the granulated sugar and lemon juice/zest, if using.
• Let the mixture rest for at least an hour, stirring every 20 minutes or so to make sure the sugar dissolves.
Cream Cheese Frosting
• Place the butter and cream cheese in a large bowl and use an electric mixer to beat them at full speed for 2-3 minutes, scraping the edge of the bowl every so often.
• Add in half of the powdered sugar, beat at the lowest speed, just until it’s combined, then add the other half of the powdered sugar, vanilla and salt beating at the lowest speed again, just until it’s combined.
• Scrape the edge of the bowl and turn the mixer up to medium-high speed and beat for 1 minute, just until it’s smooth.
• Frost the cooled cake and top with strawberry topping.
