Best 4 Vanilla Cake With Strawberry Cream Recipes

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Indulge in a culinary symphony of flavors with our delectable Vanilla Cake with Strawberry Cream. This classic dessert combines the timeless elegance of vanilla sponge cake with the vibrant sweetness of fresh strawberries, creating a taste sensation that will tantalize your taste buds. Discover the secrets behind this heavenly treat as we unveil two exceptional recipes: a moist and fluffy Vanilla Cake and a luscious Strawberry Cream, both bursting with flavor and ready to transport you to dessert paradise.

**Vanilla Cake Recipe:**

- Experience the magic of our Vanilla Cake recipe, crafted with simple yet carefully selected ingredients that harmonize perfectly.
- Learn the art of achieving a tender and airy crumb, the hallmark of a truly exceptional cake.
- Discover the delicate balance of flavors as we guide you through the process of creating a vanilla cake that will leave a lasting impression.

**Strawberry Cream Recipe:**

- Embark on a culinary journey as we unveil the secrets of our Strawberry Cream recipe, a symphony of fresh strawberries, creamy mascarpone cheese, and a touch of tangy lemon zest.
- Delight in the vibrant color and irresistible aroma of this luscious cream, perfect for frosting your cake or savoring as a standalone treat.
- Experience the perfect harmony of sweet and tangy flavors as you indulge in this delightful Strawberry Cream.

Check out the recipes below so you can choose the best recipe for yourself!

VANILLA CAKE WITH STRAWBERRY CREAM FROSTING



Vanilla Cake with Strawberry Cream Frosting image

This strawberry layer cake has tender stacks of fluffy vanilla cake sandwiched with fresh strawberries and the best strawberry cream cheese frosting ever.

Provided by Natalie Perry

Categories     Cakes & Cupcakes

Time 1h55m

Number Of Ingredients 16

2 8-oz packages of cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless strawberry jam
3/4 cup chilled heavy whipping cream
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
7 large eggs
2 Tablespoons vanilla extract
1 cup sour cream
6 Tablespoons plus 1/3 c seedless strawberry jam
2 1/4 pounds strawberries, hulled, sliced (about 6 cups), divided

Steps:

  • For the frosting, beat cream cheese and butter in a large bowl until smooth. You'll probably want to use an electric mixer for this so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl. Beat in sugar, then jam.
  • Beat heavy cream in a separate, chilled, bowl until stiff peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread and won't slide off your cake.
  • For the cake, preheat the oven to 325 degrees F. Butter and flour three 9-inch round cake pans.
  • In a medium bowl whisk together flour, salt, baking powder, and baking soda. In a large bowl or stand mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition.
  • Divide batter into prepared pans. Bake cake until a toothpick inserted into the center comes out clean and the top is light golden brown, 35-40 minutes. Remove from oven and cool for 10 minutes.
  • Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely.
  • Using a serrated knife to gently slice off any domed tops of the cake so they're flatter. Place one half, bottom-side up, on a cake plate. Spread 2 T of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries. Top with remaining cake layer, bottom side up.
  • Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.
  • If you won't be cutting the cake for more than an hour or so, store it chilled until you're ready.

Nutrition Facts : Calories 549 calories, Carbohydrate 95 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 slice, Sodium 249 grams sodium, Sugar 70 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

VANILLA LAYER CAKE WITH STRAWBERRIES



Vanilla Layer Cake with Strawberries image

I modified the candy bar cake into a strawberry layer cake that has been a huge hit. I am now known in my circle of friends as the cake lady. For little girls' birthdays I sometimes add food coloring to the frosting for a more festive look. Otherwise, the white frosting with the bright red strawberries is beautiful. I get asked for the recipe every time I make it.

Provided by KMBALLEW

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package golden vanilla cake mix
1 ½ cups milk
¾ cup vegetable oil
3 eggs
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
½ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
3 cups sliced strawberries

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch cake pans.
  • Beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. Scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.
  • Beat cream cheese, confectioners' sugar, and white sugar together in a bowl with an electric mixer until smooth; fold in whipped topping until frosting is smooth.
  • Place 1 cake on a serving platter. Spread frosting on top of the cake; top frosting with a layer of strawberries. Place 1 cake atop strawberries. Frost cake and top with a layer of strawberries. Place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 71.6 g, Cholesterol 69.5 mg, Fat 32.9 g, Fiber 0.8 g, Protein 6.6 g, SaturatedFat 13.8 g, Sodium 491.2 mg, Sugar 34.3 g

VANILLA CAKE WITH STRAWBERRY CREAM



Vanilla Cake With Strawberry Cream image

this is a good one

Provided by Patsy Fowler

Categories     Cakes

Number Of Ingredients 17

2 - 8 oz cream cheese, room temperature
1 c butter, unsalted room temperature
4 c powdered sugar
1/2 c seedless strawberry jam
3/4 c heavy whipping cream chilled
FOR THE CAKE
3 c cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c sugar
1 c unsalted butter room temperature
7 large eggs
2 Tbsp vanilla extract
1 c sour cream
6 Tbsp plus 1/3 cup seedless strawberry jam
2 1/4 lb strawberries hulled sliced about 6 cups divided

Steps:

  • 1. For the frosting beat cream cheese and butter in a large bowl until smooth. You will want to use a electric mixer so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl.
  • 2. Beat in sugar then jam. Beat cream in a separate chilled bowl until peaks form. Fold whipped cream into frosting. Cover and chill for a couple of hours until its firm enough to spread.
  • 3. For the cake preheat oven to 325. Butter and flour 2-9 inch cake pans with 2 inch high sides. In a medium bowl whist together flour, salt, baking powder and baking soda.
  • 4. In a large bowl cream butter and sugar together until light and fluffy. Add eggs 1 at a time beating after each addition.
  • 5. Beat in vanilla. Add sour cream and beat for 30 seconds. Add flour mixture in 3 additions beating to blend after each addition. Divide batter into prepared pans.
  • 6. Bake cake until a toothpick inserted into the center comes out clean 50-60 minutes. Remove from oven and cool for 10 minutes.
  • 7. Run a sharp knife around the edges of the pans then turn cakes out onto a rack to cool completely. You may want to refrigerate them for a couple of hours to make the next step easier.
  • 8. Using a serrated knife divide each layer in half horizontally. Place each half cake side down on a cake plate. Spread 2 tablespoons strawberry jam over the cake then spread 3/4 cup of the frosting over the jam.
  • 9. Arrange 3/4 of the sliced strawberries on top of the frosting in a single layer. Repeat 2 more times with cake layer, jam, frosting and strawberries. Top with remaining cake layer cut side down.
  • 10. Spread 2 cups of frosting over the top and sides of the cake in a thin layer then frost with remaining frosting.
  • 11. Stir remaining jam to loosen then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.

VANILLA CAKE WITH STRAWBERRY CREAM FROSTING



Vanilla Cake with Strawberry Cream Frosting image

Love them strawberries Inspired By: http://blog.babygizmo.com/

Provided by Nancy Potter

Categories     Other Desserts

Time 1h25m

Number Of Ingredients 18

CAKE
3 c cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 c sugar
1 c unsalted butter, room temperature
7 large eggs
2 Tbsp vanilla extract
1 c sour cream
6 Tbsp plus 1/3 cup seedless strawberry jam
2 1/4 lb strawberries, hulled, sliced (about 6 cups), divided
FROSTING
16 oz cream cheese, room temperature (low-fat works)
1 c unsalted butter, room temperature
4 c powdered sugar
1/2 c seedless strawberry jam
3/4 c heavy whipping cream, chilled

Steps:

  • 1. FOR CAKE: Prepare two 9-in cake pans with a coating of butter and flour; set aside.
  • 2. Whisk together flour, salt, baking soda and powder; set aside. In a separate, larger bowl, cream together your sugar and butter. You want it to reach a light, fluffy consistency. Add eggs, one at a time, beating after each addition. Add vanilla and combine well. Next, do the same with your sour cream. Finally, beat in your flour mixture, 1/3 at a time. Pour batter evenly into prepared pans.
  • 3. Bake in a 350 degree pre-heated oven cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove and let cool for about 10 minutes. Loosen cake from pan by carefully running the edge of a knife around the pan. Turn out onto a cooling rack; let cool completely.
  • 4. FOR FROSTING: Chill a medium bowl in the freezer. Meanwhile, beat together your cream cheese and butter until completely smooth. Add in sugar and jam, beting until well combined. Beat in sugar, then jam.
  • 5. Remove bowl from freezer, pour in cream and beat until peaks form. (Whipped cream!) Fold into cream cheese mixture. Cover and chill until spreadable - will take a few hours.
  • 6. ASSEMBLY: Once cake is thoroughly cool, use a serrated knife to carefully cut each cake round in half, horizontally.
  • 7. Place once half onto your serving platter, cake side down. Start layering on your filling, beginning with a smear of 3 tablespoons of jam. Follow that by spreading on 3/4 cup of your frosting and finally 3/4 cup of the sliced berries (make a single layer of the berries, don't just toss them on.) Repeat this process two more times with cake layer, jam, frosting, and strawberries.
  • 8. When you reach the top cake layer, you're nearly done! Frost the outside of the entire cake with a thin layer of icing, about 2 cups worth. This is your crumb coat. Use the remaining icing to thoroughly frost the cake and make it pretty. We took the suggestion of swirling the remaining strawberry jam over the iced cake... so pretty!

Tips:

  • Mise en Place: Before you start baking, measure and prepare all of your ingredients and equipment. This will make the baking process much smoother and more efficient.
  • Room Temperature Ingredients: For best results, make sure your butter, eggs, and milk are at room temperature before you start baking. This will help to ensure that your cake is light and fluffy.
  • Don't Overmix the Batter: Overmixing the batter can make your cake tough and dense. Mix just until the ingredients are combined.
  • Bake the Cake in the Center of the Oven: This will help to ensure that the cake bakes evenly.
  • Cool the Cake Completely Before Frosting It: This will help to prevent the frosting from melting and sliding off the cake.
  • Use Fresh Strawberries: Fresh strawberries will give your cake the best flavor. If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
  • Chill the Cake Before Serving: Chilling the cake before serving will help to set the frosting and make it easier to slice.

Conclusion:

This vanilla cake with strawberry cream is a delicious and easy-to-make dessert that is perfect for any occasion. With its light and fluffy texture, sweet vanilla flavor, and creamy strawberry frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this vanilla cake with strawberry cream a try. You won't be disappointed!

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