Strawberry Cream Cake Recipe

Ingredients:

For the Vanilla Cake (Two 9-inch Layers):

• 2½ cups (320g) all-purpose flour

• 2½ tsp baking powder

• ½ tsp salt

• 1 cup (240ml) whole milk, room temperature

• ½ cup (120ml) vegetable oil

• 1 tbsp vanilla extract

• 1 cup (230g) unsalted butter, room temperature

• 1½ cups (300g) granulated sugar

• 4 large eggs, room temperature

For the Whipped Vanilla Cream:

• 2 cups (480ml) heavy cream, cold

• ½ cup (60g) powdered sugar

• 2 tsp vanilla extract

For the Filling & Topping:

• 2 cups (400g) fresh strawberries, hulled and sliced

• 1 cup mixed fresh berries (raspberries, blueberries, blackberries, etc.) for topping

Instructions:

For the Vanilla Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Prepare the wet ingredients: In a separate bowl, whisk together the milk, vegetable oil, and vanilla extract. Set aside.

4. Cream the butter and sugar: In a large bowl, beat the butter and sugar together using a hand mixer or stand mixer at medium speed until light and fluffy (about 2-3 minutes).

5. Add the eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.

6. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Start and end with the dry ingredients. Mix until just combined; do not overmix.

7. Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Whipped Vanilla Cream:

1. Whip the cream: In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form (about 3-4 minutes).

2. Set aside: Keep the whipped cream refrigerated until you're ready to assemble the cake.

Assembly:

1. Level the cake layers: Once the cake layers have completely cooled, level the tops with a serrated knife if needed.

2. Prepare the filling: Spread a layer of whipped vanilla cream on top of the first cake layer. Add an even layer of sliced strawberries on top of the cream.

3. Add the second layer: Place the second cake layer on top and press gently to secure.

4. Frost the cake: Use the remaining whipped vanilla cream to frost the entire cake, covering both the top and sides smoothly.

5. Top with fresh berries: Arrange a selection of fresh berries (strawberries, raspberries, blueberries, blackberries) on top of the cake for a beautiful finishing touch.

Chill and Serve:

• Chill the cake for at least 30 minutes before serving to allow the cream to set.

Enjoy your light and fluffy Strawberry Cream Cake, a delightful combination of vanilla cake, whipped cream, and fresh berries! Perfect for any celebration.