Description
A delightful dessert featuring moist vanilla cake layers filled with a sweet strawberry filling and topped with creamy vanilla buttercream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh strawberries, hulled and diced
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon lemon juice
- 1 cup unsalted butter (for frosting)
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 2–4 tablespoons milk or cream
- Pinch of salt
- Fresh whole strawberries for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the strawberry filling by combining diced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the strawberries break down and the mixture thickens, about 5-7 minutes. Let it cool completely.
- For the vanilla buttercream frosting, beat the softened butter in a large bowl until creamy. Gradually add sifted powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and salt; then mix in milk or cream until it’s the desired consistency.
- Once the cakes are cool, level them if needed. Place one layer on your serving plate and spread half the strawberry filling over it, leaving a border. Spread a layer of buttercream over the filling.
- Place the second layer on top and frost the entire cake with the remaining buttercream. Decorate with any remaining strawberry filling or fresh strawberries as desired.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Notes
Use fresh strawberries for the filling, and ensure butter is softened for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cake, dessert, strawberries, vanilla, summer treat