Vanilla Cake With Strawberries and Cream
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!
Ingredients
Cake
- 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
Instructions
Cake
- 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.
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. Enjoy!
- Store the cake in an airtight container in the fridge.
Tried this recipe?Let us know how it was!