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Vanilla Cake with Strawberry Filling and Whipped Cream Frosting Recipe

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4.2 from 13 reviews

  • Author: Lea
  • Total Time: 1 hour 20 minutes plus chilling and cooling time
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This Vanilla Cake with Strawberry Filling is a luscious multi-layered dessert featuring moist white cake layers layered with a fresh strawberry filling and light whipped cream frosting. The strawberry filling combines fresh strawberries cooked to a soft consistency with a hint of lemon, while the whipped cream frosting is enriched with cream cheese and almond extract for a fluffy and flavorful finish. Perfect for spring and summer celebrations, this cake offers a delightful balance of creamy, fruity, and vanilla flavors.

Ingredients

Strawberry Filling

  • 2½ pounds fresh strawberries (1,134 grams), washed, stemmed, and divided
  • 1 cup water (227 grams)
  • 3 tablespoons cornstarch (21 grams)
  • ½ cup granulated sugar (100 grams)
  • ⅛ teaspoon kosher salt
  • 2 tablespoons fresh-squeezed lemon juice (28 grams, from 1 lemon)
  • Red food coloring (optional, if desired)

Whipped Cream Frosting

  • 4 cups heavy whipping cream (908 grams, 1 quart)
  • ¾ cup powdered sugar (85 grams), divided
  • 16 ounces cream cheese (454 grams, room temperature, 2 bricks)
  • 1½ teaspoons pure vanilla extract (6 grams)
  • ¾ teaspoon almond extract (3 grams)
  • ½ teaspoon kosher salt

White Layer Cake

  • 4 cups bleached cake flour (454 grams, 16 ounces, such as Swan's Down)
  • 8 ounces unsalted butter (226 grams, 2 sticks, pliable but cool, about 65°F)
  • ⅔ cup virgin coconut oil (113 grams, 4 ounces, solid but room temperature)
  • 2¼ cups granulated sugar (454 grams, 16 ounces)
  • 2½ teaspoons baking powder (10 grams)
  • 1 teaspoon baking soda (6 grams)
  • ¾ teaspoon kosher salt (use half if using table salt)
  • 1 cup egg whites (241 grams, room temperature, about 8½ ounces, from about 8 large eggs)
  • 2 tablespoons pure vanilla extract (8 grams)
  • 1 teaspoon almond extract (4 grams)
  • 2 cups cultured low-fat buttermilk (454 grams, 16 ounces, room temperature)

Instructions

  1. Prepare the Strawberry Filling: Rough-chop 1½ pounds (about 3 cups) of strawberries. Halve the remaining 1 pound of strawberries and reserve for the cake topping.
  2. Create the Filling Base: In a large saucepan, whisk together the water and cornstarch until smooth. Add the chopped strawberries, sugar, and salt, and stir well.
  3. Cook the Filling: Place the saucepan over medium heat, stirring often. After about 3 minutes, mash approximately half of the strawberries with a spoon. Continue cooking and stirring until the mixture thickens, about 15 minutes, then remove from the heat.
  4. Finish the Filling: Stir in the fresh lemon juice. If desired, add red food coloring to enhance color. Pour the mixture into an airtight, heat-resistant container and let it cool to room temperature. Cover and refrigerate for at least 2 hours or up to 5 days before using.
  5. Make the Whipped Cream Frosting: Using a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until thickened. Add ½ cup powdered sugar and continue whisking until very stiff peaks form. Set aside.
  6. Prepare Cream Cheese Mixture: In a separate bowl, whisk together cream cheese, remaining powdered sugar (¼ cup), vanilla extract, almond extract, and salt on medium-high speed for about 4 minutes until creamy and fluffy, scraping down the sides as needed.
  7. Combine Frosting Components: Gently fold the whipped cream into the cream cheese mixture using a whisk on low speed until fully incorporated. Increase speed to medium-high and whisk until the frosting is light, fluffy, and holds firm peaks. Refrigerate in an airtight container for up to 24 hours.
  8. Prepare the Cake Batter: Preheat the oven to 325°F (163°C) and position the rack in the lower-middle. Line 2 or 3 (depending on layers desired) 8x3-inch cake pans with parchment paper and spray with nonstick spray. Sift the cake flour into a large bowl and set aside.
  9. Cream Fats and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine butter, coconut oil, sugar, baking powder, baking soda, and salt. Start mixing on low to moisten, then increase to medium speed and cream until light and fluffy, about 5 minutes, scraping down the sides occasionally.
  10. Add Egg Whites and Flavorings: With the mixer running, add the egg whites one at a time. Then add vanilla and almond extracts and mix for 30 seconds. Scrape down the bowl and paddle to ensure even mixing.
  11. Incorporate Flour and Buttermilk: On low speed, alternately add the sifted flour and buttermilk in thirds, beginning and ending with flour. Mix just until each addition is roughly incorporated with smooth batter. Scrape down and mix just until fully combined, avoiding overmixing.
  12. Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for about 40 minutes, until the cake's internal temperature reaches 210°F (99°C), edges are lightly brown, and a toothpick inserted comes out mostly clean with a few crumbs.
  13. Cool the Cakes: Transfer pans to a wire rack and cool for 15 minutes. Remove cakes from pans and parchment paper. Return cakes to wire racks and cool completely.
  14. Store Cake Layers: If not assembling within a couple of hours, wrap cake layers tightly in plastic wrap and refrigerate up to 24 hours. Keep frosting and filling refrigerated until ready to assemble.
  15. Assemble the Cake: If the whipped cream frosting is too stiff, let it sit at room temperature for 15 minutes and then stir or beat briefly to soften. Place one cake layer on a serving plate or stand. Spread about 1½ cups frosting evenly over the top, building a ½-inch-high frosting “barricade” around the edge to contain the filling.
  16. Layer Filling: Spread about ½ cup of the chilled strawberry filling inside the frosting barricade, smoothing it evenly. Repeat with remaining layers, frosting, and filling.
  17. Frost the Cake: After stacking all layers, frost the sides of the cake evenly with the whipped cream frosting.
  18. Decorate: Arrange the reserved halved strawberries on top as desired.
  19. Chill and Serve: Refrigerate the assembled cake until ready to serve. For best texture and flavor, serve within 6 hours of assembly.

Notes

  • Use fresh strawberries for the best flavor and texture in the filling.
  • Make sure egg whites and buttermilk are at room temperature for better cake rise and texture.
  • Do not overmix the batter once flour and buttermilk are added to avoid tough cake layers.
  • If whipped cream frosting becomes too stiff, allow it to soften slightly at room temperature before spreading.
  • Cake layers can be wrapped and stored refrigerated up to 24 hours before assembly, making this a great make-ahead dessert.
  • Use parchment paper in cake pans to prevent sticking and ensure easy removal.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/vanilla-cake-with-strawberry-filling-and-whipped-cream-frosting-recipe/