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
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
- ⅓ cup vegetable oil
- ⅓ cup water
- 1 Tablespoon pure vanilla extract *
- ¾ teaspoon kosher salt
Whipped Cream:
- 1 ½ cup heavy cream very cold
- 1 ½ teaspoon vanilla paste or high quality 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 and brush lightly with oil. Set aside.
- Meringue: In a stand mixer bowl, combine egg whites and cream of tartar. Using a whisk attachment, mix on low speed until mixture is foamy. Increase speed to medium and gradually add ½ cup sugar, one tablespoon at a time. Once all the sugar is incorporated, increase speed and whip to stiff, glossy peaks. Set aside.
- Base Batter: 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.
- Fold Together: Add meringue to base batter in three additions, folding gently but thoroughly. The batter will gradually loosen as you incorporate the whites.
- Bake: Divide cake batter evenly between prepared pans. Bake for 18-20 minutes until 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. Turn out onto wire racks to cool further.
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.
Nutrition
Calories: 413kcal | Carbohydrates: 46g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 278mg | Potassium: 168mg | Fiber: 1g | Sugar: 26g | Vitamin A: 638IU | Vitamin C: 26mg | Calcium: 81mg | Iron: 1mg