I love baking cakes for my kids, their faces light up every single time. It’s such a joy! So, today I like to share my easy Strawberry Vanilla Layer Cake that I made a couple years ago for an Easter table collab with Afloral.com.
This cake will be tender and moist. Perfect for making a layer cake, cupcakes, or eat-out-of-the-pan cake. I chose strawberries for my layer cake because Jasmine requested it, and the frosting is a simple “heavy whipped cream & powder sugar frosting.
This cake is an American classic and can be paired with any of the frostings you love: coconut, caramel, chocolate or plain whipped cream as soon in my pictures.
I made this cake using the “paste method;” soft butter and room-temperature liquids are beaten into the dry ingredients, then the eggs are added one by one. It’s a no-fuss way of making a delicious cake every time.
- 2 cups Organic sugar
- 3¼ cups Organic Unbleached All-Purpose Flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter, soft
- 1¼ cups milk, at room temperature
- 2 teaspoons vanilla extract
- 4 large eggs
- Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9" x 13" pan, two 9" round cake pans, three 8" round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
- Add the butter and beat with an electric mixer on low speed, until the mixture looks sandy.
- Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
- Scrape the bottom and sides of the mixing bowl.
- With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.
- Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.
- After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
- Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. Smooth out the tops with an offset spatula or the back of a tablespoon. For cupcakes, scoop by heaping ¼-cupfuls into the prepared muffin tins.
- Bake for 40 minutes for a 9" x 13" pan; 27 minutes for 9" layers; 24 minutes for 8" layers, or 23 to 25 minutes for cupcakes.
- The cake is done when it's golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.
- Remove the cake from the oven and place it on a rack to cool before removing it from the pan.
Once the cake has cooled down (about 30-45 minutes) you may proceed by making the frosting. This cake can be made a day prior and stored in the fridge. The frosting will hold up nicely.
- 1¼ Cup/310ml Heavy Whipping Cream
- 6-8 tablespoons powdered sugar
- 1 tsp vanilla extract
- 1 tbsp nonfat powdered milk or nonfat Instant Dry Milk
- 2 cups Strawberries
- Add powdered sugar (to taste), nonfat powdered milk or nonfat Instant Dry Milk, and vanilla to the heavy whipped cream.
- Using a food processor, whip the cream until it thickens (this should take just a few minutes). When you run a spoon through it, and it holds without falling back into the gap, it's ready to use.
- This recipe makes about 2 cups of whipped cream.
- Add a spoon full of whipped cream to the top of one layer, spread and decorate with strawberries. Add the second layer on top of the strawberries and fill the gaps between each layer with the whipped cream.
- Apply the rest of the whipped cream throughout the cake and decorate with more strawberries.
This cake is gorgeous naked and makes a beautiful centerpiece with florals on top. But if you don’t like the naked look, simply spread the rest of the whipped cream and decorate with more strawberries.
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