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Strawberry Layer Cake
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Strawberry Layer Cake

Two vanilla sponge layers filled with fresh whipped cream and thinly sliced strawberries. This cake is best enjoyed the same day it is assembled.
Yield: 8-inch cake
Prep Time: 15 minutes
Cook Time: 20 minutes
Assembly: 10 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices

Equipment

  • stand mixer with whisk attachment

Ingredients

Vanilla Cake:

  • 4 large eggs separated
  • ¼ teaspoon cream of tartar
  • 1 cup granulated sugar (200 g) divided
  • 2 cups cake flour (240 g)
  • 1 ½ teaspoon baking powder
  • cup vegetable oil
  • cup water
  • 1 Tablespoon pure vanilla extract*
  • ¾ teaspoon kosher salt

Whipped Cream:

  • 1 ½ cup heavy cream, cold
  • 1 ½ teaspoon vanilla paste, or pure vanilla extract
  • ¼ cup confectioners' sugar (63 g)

Strawberry Filling:

  • 3 cups strawberries, hulled and sliced thin

Instructions

Vanilla Cake:

  • Preheat oven to 350° F. Line two 8-inch cake rounds with parchment paper. Brush with oil. Set aside.
  • In the bowl of a stand mixer, combine egg whites and cream of tartar. Using a whisk attachment, mix on low speed until mixture is foamy. Increase speed to medium and slowly add ½ cup sugar, one tablespoon at a time.
  • Once all sugar has been added, increase speed and continue to mix until mixture is stiff peaks. Mixture should be shiny, smooth, and fluffy. Set aside.
  • In a medium bowl, whisk together cake flour, baking powder and remaining ½ cup of granulated sugar. In a larger bowl, whisk together vegetable oil, water, vanilla, egg yolks, and salt. Add dry mixture in three additions to wet mixture. Fold to combine. Mixture should be smooth, shiny, and thick.
  • Add egg white mixture to cake batter in three additions. Gently fold to combine. The batter will slowly loosen as the egg whites are added.
  • Divide the batter evenly between the prepared pans. Bake for 18-20 minutes until tops of cake are lightly golden brown and a toothpick inserted in center of cake comes out clean. Let cool in pan for 5-10 minutes Run mini offset spatula around the edges of the cake pan to loosen cake before unmolding. Let cake cool on wire racks.

Whipped Cream:

  • In the bowl of a stand mixer fitted with a whisk attachment, add cold heavy cream and vanilla. Whip on medium speed until it begins to thicken. Add confectioners' sugar and continue to whip to almost stiff peaks (medium peaks).

Assembly:

  • If necessary, level out the two cake layers. Spread about half of whipped cream over bottom layer of cake. Arrange sliced half of sliced strawberries on top and dollop a small amount of whipped cream (to allow second cake to adhere better). Place second cake layer on top. Add remaining whipped cream and sliced strawberries. Let chill in the fridge until ready to serve. Let sit at room temperature for 10-15 minutes before serving to allow cake to soften.

Notes

VANILLA CAKE ADAPTED FROM HOME BAKED COMFORT
All images and text ©The Little Epicurean