Vanilla and Strawberry Cake

image of strawberry vanilla cake frosted with a real strawberry buttercream frosting

5 from 18 ratings

Vanilla and Strawberry Cake

This vanilla strawberry cake is packed with real strawberry flavor! It's made with tender vanilla cake layers & frosted with delicious strawberry buttercream.

Prep Time20

Cook Time35

Additional Time30

Total Time1 25

Course: Cakes

Cuisine: American

Servings: 24

Calories: 616kcal

Author: Chelsey White

Ingredients

Vanilla Cake Recipe

1 cup (2 sticks) unsalted butter, room temperature 226g
3 cups granulated sugar 600g
1 cup carton egg whites or 7 large egg whites, room temperature 235g
3 cups self-rising cake flour 360g
1 1/2 cups full-fat sour cream, room temperature 360g
1 tsp vanilla extract or vanilla bean paste 4g
1/4 cup vegetable or canola oil 56g

Strawberry Buttercream Frosting

2 cups unsalted butter, room temperature 452g; 1 lb box
1/2 cup freeze dried strawberry powder 55g
1/2 tsp fine salt 3g
1 tsp vanilla extract or vanilla bean paste 4g
1 Tbsp freshly squeezed lemon juice; about 1/2 small lemon 12g
7 cups powdered sugar 907g; 2 lb bag
2/3 cup heavy whipping cream, room temperature 160g
1/4 cup strawberry jam 80g

Optional Cake Filling

1/2 cup strawberry jam 160g

Tools and Equipment Needed

Instructions

Fluffy Vanilla Cake Layers:

Preheat oven to 350°F/175°C. 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. Halfway 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!

Video

Notes

Recipe Alternatives:

To make these vanilla cake layers strawberry cake layers, substitute 1/2 cup of granulated sugar for 1/2 cup of freeze-dried strawberry powder.

Tips for Making the Best Vanilla and Strawberry Cake:

Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
Bang your cake pans on the counter before putting it in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making This Cake in Advance and Storage Tips:

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

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