This vanilla cake with strawberries and cream is out of this world! The vanilla cake is super soft and fluffy, and it pairs perfectly with the homemade whipped cream and sliced strawberries. This is a two-tiered cake, so it has two layers of delicious!
Why you will love this vanilla cake with strawberries and cream
- The texture. The texture of this cake is super light, moist and fluffy. It is made with cake flour, which leads to a very tender and soft crumb. It is an oil and butter based cake, so it has a significant amount of moisture that basically makes it melt in your mouth.
- The homemade whipped cream and strawberries. There is nothing better than a homemade whipped cream! The whipped cream is spread in between the cake layers and on top. The cake is also layered with fresh strawberries. The combination of the cake, the whipped cream and the strawberries will make your taste buds explode!
- It's easy to make. Layer cakes can be intimidating, but this one is SO simple because there are minimal ingredients, only two layers, and not a lot of steps to assemble.
- Cake flour: please, please, please do not sub out the cake flour with all purpose flour! First of all, they are not a one to one swap. Second of all, the cake flour adds such a moist and tender crumb. Cake flour is a lower protein flour which is milled to a finer consistency, so a cake made with cake flour will have a tighter crumb.
- Granulated sugar: granulated sugar adds the perfect amount of sweetness to the cake.
- Fats: we use a combination of unsalted butter and vegetable oil in this cake. Both of these add to the moistness of the cake. We also add whole milk for extra moisture and to thin out the batter a bit.
- Heavy whipping cream: heavy whipping cream or heavy cream can be used in combination with powdered sugar and vanilla extract to make a perfect homemade whipped cream. You may be left with extra whipped cream, but who's complaining?!
- Strawberries: the star ingredient! Definitely go for good, fresh strawberries over frozen ones. Frozen strawberries will become all squishy and liquidy when they thaw, and we don't have room for that in this cake!
- Whisk the dry ingredients. This includes the cake flour, baking soda and salt.
- Beat the wet ingredients. Beat together the butter and oil until completely combined. Stream in the granulated sugar and beat for 1-2 minutes until combined. Add the eggs, one at a time, mixing well and scraping down the bottom and sides of the bowl after each addition. Add the vanilla and beat to combine.
- Combine the wet and the dry. Add half of the dry ingredients to the wet ingredients and beat on low speed until almost combined. With the mixer on low, stream in half the milk and beat until almost combined. Repeat this with the other halves of the dry ingredients and milk. Do not over mix.
- Bake. Divide the batter evenly amongst two 8 inch cake pans and bake for 33-35 minutes at 325 degrees Fahrenheit.
- Make the whipped cream. While the cakes cool, whip together the heavy cream, powdered sugar and vanilla extract on medium-high speed for 3-4 minutes until stiff peaks form.
- Assemble. Once the cake layers are completely cool, use a serrated knife to level them off and make them flat. Add about half of the whipped cream on top of one layer, followed by half of the sliced strawberries. Top with the final layer of cake, then the remainder of the whipped cream and strawberries.
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Vanilla Cake With Strawberries and Cream
- 3 cups (360 grams) cake flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113 grams) unsalted butter room temperature
- ½ cup (100 mL) vegetable oil
- 1 ½ cups (300 grams) granulated sugar
- 4 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 mL) whole milk room temperature
Homemade Whipped Cream
- 2 cups (480 mL) heavy whipping cream cold
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 16 oz package of fresh strawberries stems removed & sliced
- Preheat oven to 325 degrees Fahrenheit and line two 8 inch cake pans with parchment paper. If you are greasing the pans with spray, make sure to NOT overspray otherwise the sides/edges will brown/crisp up because of the excess fat from the spray.
- In a medium-sized bowl, whisk together the cake flour, baking soda and salt. Set aside.
- In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on medium-high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.
- With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy. 1-2 minutes.
- Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl as necessary. I normally scrape the sides and bottom after every egg addition. Add the vanilla extract and mix on low-medium speed until combined.
- With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix.
- Divide the batter evenly amongst the two cake pans. Bake the cakes for 33-35 minutes until a toothpick inserted into the center of the cake comes out clean. The edges of the cake will be slightly pulling away from the pan. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Homemade Whipped Cream
- In a medium-sized bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream, powdered sugar and vanilla extract on medium-high speed for 3-4 minutes until stiff peaks form. Do not just turn on your mixer and walk away - this will lead to over whipping.
- Once the cake layers are completely cool, use a serrated knife to level them off and make them flat. Add about half of the whipped cream on top of one layer, followed by half of the sliced strawberries. Top with the final layer of cake, then the remainder of the whipped cream and strawberries. Enjoy!
- Store the cake in an airtight container in the fridge.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!