Vanilla Strawberry Cake

 The updated recipe below is actually based on my white chocolate raspberry cake.

It has the same tender white cake layers but is frosted with my strawberry buttercream and filled with strawberry jam.

I love this frosting recipe because it uses both strawberry powder and strawberry jam to give this buttercream an amazing, real strawberry flavor without throwing off its consistency.

Ingredients

Vanilla Cake Recipe

1 cup unsalted butter, room temperature (226 grams) - 2 sticks

3 cups granulated sugar (600 grams)

1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)

3 cups self-rising cake flour (360 grams)

1 1/2 cups full-fat sour cream, room temperature (382 grams)

1 tsp vanilla extract (4 grams)

1/4 cup vegetable oil (56 grams)

Strawberry Buttercream Frosting

2 cups unsalted butter, room temperature (434 grams; 1 lb box)

1/2 cup freeze dried strawberry powder (55 grams)

1/2 tsp salt (3 grams)

1 tsp vanilla extract (4 grams)

1 Tbsp freshly squeezed lemon juice; about 1/2 small lemon (12 grams)

7 cups powdered sugar (907 grams; 2 lb bag)

2/3 cup heavy cream (or heavy whipping cream) (150 grams)

1/4 cup strawberry jam (80 grams)

Optional Cake Filling

1/2 cup strawberry jam (160 grams)

Tools and Equipment Needed

Stand mixer or electric hand mixer

Whisk attachment

Greaseproof Cake Board

Spinning Cake Stand

Large Offset Spatula

Bench Scraper

Instructions

Fluffy Vanilla Cake Layers:

Preheat oven to 350°F. Line and grease three 8-inch cake pans with parchment rounds.

Add 1 cup of unsalted butter and 3 cups of granulated sugar into the bowl of a stand mixer. Beat on a high speed with a whisk attachment for a couple minutes, scraping down the sides of the bowl as need with a rubber spatula. The mixture will become lighter in color as air is whipped into it.

Add 1 cup egg whites and mix at a medium-high speed until the mixture looks fluffy and increases in volume.

Slowly mix in 1 1/2 cups of self-rising cake flour on a low speed until just incorporated.

Add 1 1/2 cups of sour cream, 1 tsp vanilla extract, and 1/4 cup vegetable oil. Mix at a medium speed until combined, scraping the sides and bottom of the bowl as needed.

Mix in the remaining 1 1/2 cups of self-rising cake flour on a low speed.

Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.

Bake for 34-35 minutes or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to help them bake evenly.

Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

Use a serrated knife to level the tops and trim the sides to remove any caramelization.

Strawberry Buttercream Frosting:

While the cake layers bake and cool, make the strawberry buttercream frosting.

Beat 2 cups of unsalted butter on a medium-high speed for 1-2 minutes with a paddle attachment until the butter becomes lighter in color.

Mix in 1/2 cup freeze dried strawberry powder, 1/2 tsp salt, 1 tsp vanilla extract and 1 Tbsp lemon juice on a low speed.

Slowly add in 7 cups of powdered sugar. Half way through add in 2/3 cup of heavy cream to make the frosting easier to mix.

Add 1/4 cup strawberry jam, then beat on low until the ingredients are fully incorporated and the desired consistency is reached. 

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).

Assembling This Vanilla Strawberry Cake:

If possible, chill your cake layers in the freezer for 20 minutes before assembling the cake. It makes them cold to the touch, which minimizes crumbing and makes them so much easier to frost and stack them.

Spread about 1 Tbsp of strawberry frosting onto a greaseproof cake board or plate, then place your first cake layer on top of frosting smear. This helps the layer stay in place as you assemble the cake.

Spread 1/4 cup of strawberry jam directly onto the cake layer, leaving 1 inch around the edge of the cake layer uncovered.

Pipe a ring of strawberry buttercream in a ring around the jam circle and then pipe additional frosting on top of the jam to fully cover it.

Repeat with the remaining cake layers, being sure to flip the top cake layer upside down (cut side down). This makes it easier to frost your cake!

Chill the cake in the fridge (30 minutes) or freezer (15 minutes) until the frosting between the cake layers is firm to the touch and the cake layers aren't able to slide around.

Add a thick layer of strawberry frosting around the cake, then use a large offset spatula to give the frosting a textured look.

Decorate as desired with fresh strawberries and buttercream dollops and enjoy!

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