Vanilla Cake with Strawberry Cream Frosting
From shandy 14 years ago
- 50 minutes to make
- Serves 8
The cake is chalk full of sliced strawberries, strawberry frosting as a filler, and strawberry seedless jam. The vanilla cake is dense and absorbs the strawberry juice wonderfully. Swirling spoonfuls of seedless strawberry jam into the outside frosting can be therapeutic and the result is a varied coloring of pinks and reds. Read more This is a 4-layer cake that slices very well and will impress. See less
Ingredients
- frosting Ingredients: shopping list
- 2 (8-oz.) packages cream cheese, room temperature shopping list
- 1 cup (2 sticks) unsalted butter, room temperature shopping list
- 4 cups powdered sugar shopping list
- 1/2 cup seedless strawberry jam shopping list
- 3/4 cup chilled heavy whipping cream shopping list
- cake Ingredients: shopping list
- 3 cups cake flour shopping list
- 1/2 t. salt shopping list
- 1/2 t. baking powder shopping list
- 1/2 t. baking soda shopping list
- 3 cups sugar shopping list
- 1 cup (2 sticks) unsalted butter, room temperature shopping list
- 7 large eggs shopping list
- 2 T. vanilla extract shopping list
- 1 cup sour cream shopping list
- 6 T. plus 1/3 cup seedless strawberry jam shopping list
- 2 1/4 pounds strawberries, hulled, sliced (about 6 cups), divided shopping list
How to make it
- Frosting Directions:
- Using electric mixer, beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
- Cake Directions:
- Preheat oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. Sift flour, salt, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating to blend after each addition. Beat in vanilla. Add sour cream; beat 30 seconds. Add flour mixture in 3 additions, beating to blend after each addition. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 50 minutes. Cool in pans on rack 10 minutes. Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely.
- Using large serrated knife, cut each cake horizontally in half. Place 1 cake half, cut side up, on cake plate. Spread 2 Tablespoons strawberry jam over, then 3/4 cup sliced berries, arranging in a single layer. Repeat 2 more times with cake layer, jam, frosting, and berries. Top with remaining cake layer, cut side down. Spread 2 cups frosting over top and sides of cake in thin layer to coat completely. Spread remaining frosting over top and sides of cake. Stir remaining 1/3 cup jam to loosen. Spoon teaspoonfuls onto top and sides of cake, then use back of spoon to swirl jam decoratively into frosting.
- DO AHEAD:
- Can be made 8 hours ahead. Cover with cake dome and refrigerate.
- Cut cake into wedges. Serve with remaining sliced strawberries alongside.
Mixing the batter
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Getting ready for the oven
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Layering
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Swirling Frosting
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First Slice
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The Rating
Reviewed by 7 people-
Thanks for a great post! My middle daughter's favorite cake in the world is strawberry and her birthday is next week. I am going to make this one for her!
m2googee
in Tomball loved it
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This sounds terrific - thanks for the great post!
valinkenmore
in Malott loved it
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what a beautiful cake... it looks and sounds wonderful... five forks and flagged as beautiful
peetabear
in mid-hudson valley loved it
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