Vanilla Cake with Strawberry
Ingredients
For the Vanilla Cake
2 ½ cups (310 g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (230 g) unsalted butter, softened
1 ½ cups (300 g) sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240 ml) milk, room temperature
For the Strawberry Filling
2 cups (300 g) fresh or frozen strawberries, chopped
¼ cup (50 g) sugar
1 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp water (mixed)
For the Strawberry Frosting
1 cup (230 g) unsalted butter, softened
3–4 cups (360–480 g) powdered sugar
¼ cup (60 ml) strawberry puree (from the filling)
1 tsp vanilla extract
Instructions
1. Make the Cake
1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch (20 cm) round cake pans.
3. In a bowl, whisk flour, baking powder, and salt.
4. In another bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
5. Add eggs one at a time, then mix in vanilla.
6. Alternate adding dry ingredients and milk, starting and ending with flour.
7. Divide batter into pans and bake 25–30 minutes, or until a toothpick comes out clean.
8. Cool completely on wire racks.
2. Make the Strawberry Filling
1. In a saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat for 5–7 minutes until soft.
3. Stir in cornstarch mixture and cook until thickened.
4. Let cool completely before using. (Save some puree for frosting.)
3. Make the Strawberry Frosting
1. Beat butter until creamy.
2. Add powdered sugar gradually.
3. Mix in strawberry puree and vanilla until smooth and fluffy.
4. Assemble the Cake
1. Place one cake layer on a plate.
2. Spread strawberry filling evenly on top.
3. Add the second layer and frost the whole cake with strawberry frosting.
4. Decorate with fresh strawberries on top.
Tips
You can use store-bought strawberry jam instead of homemade filling.
Chill the cake for 30 minutes before serving for easier slicing.
