Best 3 Vanilla Layer Cake With Strawberries Recipes

VANILLA LAYER CAKE WITH STRAWBERRIES

Steps:

• Preheat your oven to 350 degrees, with rack in the center position. Spray and line the bottoms of your cake pans with parchment paper and spray again, generously, with non-stick baking spray.
• Using your stand mixer fitted with the flat beater (or paddle) attachment, beat together the Land O Lakes® Butter with Canola Oil and sugar on medium high speed until pale and fluffy, scraping down the sides of the bowl as needed, for about 2 minutes. Reduce the speed to medium-low and add the eggs, one at a time, beating after each addition.
• In a separate bowl, whisk together the sour cream, milk and vanilla extract. Pour this into the bowl with the Land O Lakes® Butter with Canola Oil and sugar mixture. In a separate bowl, whisk together your dry ingredients: the flour, baking powder, baking soda and salt. Add your dry ingredients into the mixing bowl and mix on medium speed until smooth and incorporated.
• Evenly divide the cake batter between the two cake pans and bake, rotating halfway through, until the tops spring back when gently touched and a cake tester inserted in the centers comes out clean, for about 30 minutes. Transfer to wire racks and let cool in pans for about 20 minutes.
• Using your stand mixer fitted with the flat beater attachment, beat the Land O Lakes® Unsalted Butter on medium speed until creamy and smooth, for about 2 minutes.
• Add in 4 and 1/2 cups confectioners' sugar, the heavy cream, vanilla extract and the salt. Beat on low speed for about 30 seconds, then increase to high and beat for 3 full minutes. Taste and adjust as needed: Add up to 1/2 cup more confectioners' sugar if buttercream is too thin or another tablespoon of heavy cream if it's too thick.
• Run a knife around the edges of the cakes, and invert onto racks. Remove the parchment paper and discard. *If you want to level your cakes, I highly recommend chilling the cakes in the refrigerator for at least an hour, or you can bake these cakes a day ahead and place into the freezer. This will make leveling the cakes much easier.
• To level your cakes: Place cake on level surface, and then, use a large serrated knife to slowly trim off the tops of the cakes to make them level.
• Place first cake on plate, cake stand, or a rotating cake turntable, (make sure this can fit into your refrigerator if you are going to do a crumb coat) and frost the top of the cake. Add sliced strawberries over the top. Place second cake on top and repeat: frost the top part of the cake.
• At this point you can do one of two things: 1) A crumb coat: using a thin layer of frosting, frost the entire cake and then set in your refrigerator for about 15 to 20 minutes and then frost again. This method helps you to achieve a cleaner frosted cake. 2) Simply frost the entire cake and use your offset spatula to create a fun design around the outside of the cake. Top with strawberries and enjoy! You can also decorate the outside of the cake with thinly sliced strawberries in a design and line them up around the bottom of the cake.

VANILLA LAYER CAKE WITH 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.

VANILLA CAKE WITH STRAWBERRY CREAM FROSTING

Steps:

• For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the 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:.
• Preheat oven to 325°F.
• Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans.
• Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely.
• Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer.
• Repeat this 2 more times with each layer of cake.
• Spread 2 cups frosting on top of cake and over sides of cake.
• Optional, spread remaining jam (room temp) on top and sides of cake (swirl).
• Cut cake into wedges and top with remaining strawberries.