Strawberry Vanilla Cake Recipe
Gorgeous new white and fluffy vanilla cake, topped with cream cheese frosting and a super easy to make fresh strawberry sauce.
Equipment
Ingredients
White Vanilla Cake
- 2 1/4 cup (270g) cake flour spooned and leveled
- 1 Tbsp (10g) baking powder
- 1/2 tsp salt
- 1/2 cup (113g/1 stick/4oz) unsalted butter room temperature
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (59mL) vegetable oil
- 5 (160g) large egg whites room temperature
- 2 tsp vanilla extract or vanilla bean paste
- 3/4 cup (170g) sour cream
- 3/4 cup (177mL/6oz) heavy whipping cream room temperature
Fresh Strawberry Topping
- 1 lb strawberries hulled and diced
- 1/4 cup (50g) granulated sugar
- 2 Tbsp lemon juice + zest of 1 lemon *optional
Cream Cheese Frosting
- 8 oz (1 block) cream cheese room temperature
- 1 cup (2 sticks/8oz) unsalted butter room temperature
- 4 cups (480g) powdered sugar spooned and leveled
- 2 tsp vanilla bean paste
- tiny pinch of salt
Instructions
Vanilla Cake
- Preheat the oven to 325°F (163C) convection (300F/149C conventional) and grease and line a 9x13x2" cake pan with baking spray and parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.2 1/4 cup (270g) cake flour, 1 Tbsp (10g) baking powder, 1/2 tsp salt
- Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes, scraping the edge of the bowl halfway through.1/2 cup (113g/1 stick/4oz) unsalted butter, 1 1/2 cups (300g) granulated sugar
- Add in the oil and beat for another 1-2 minutes, until it's pale and fluffy.1/4 cup (59mL) vegetable oil
- Add the egg whites, 1-2 at a time, beating on medium speed between each addition, until each egg is fully incorporated and the batter is fluffy.5 (160g) large egg whites
- Add the vanilla extract and sour cream and beat just until they're combined.2 tsp vanilla extract, 3/4 cup (170g) sour cream
- Add half of the dry ingredients to the batter, turn the mixer up to low speed and then pour in the cream, followed by the rest of the dry ingredients.3/4 cup (177mL/6oz) heavy whipping cream
- Spread the cake batter in the prepared cake pan and bake for 40 minutes.
- When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
- Allow the cake to cool completely before frosting.
Strawberry Topping
- Wash, hull and dice your strawberries to about the size of a blueberry.1 lb strawberries
- Toss the strawberries with the granulated sugar and lemon juice/zest, if using.1/4 cup (50g) granulated sugar, 2 Tbsp lemon juice + zest of 1 lemon
- Let the mixture rest for at least an hour, stirring every 20 minutes or so to make sure the sugar dissolves.
Cream Cheese Frosting
- Place the butter in a large bowl and use an electric mixer to beat them at full speed for 2-3 minutes, scraping the edge of the bowl every so often.1 cup (2 sticks/8oz) unsalted butter
- Add the cream cheese and beat again just until they're combined.8 oz (1 block) cream cheese
- Add in half of the powdered sugar, beat at the lowest speed, just until it's combined, then add the other half of the powdered sugar, vanilla and salt beating at the lowest speed again, just until it's combined.4 cups (480g) powdered sugar, 2 tsp vanilla bean paste, tiny pinch of salt
- Scrape the edge of the bowl and turn the mixer up to medium-high speed and beat for 1 minute, just until it's smooth.
- Frost the cooled cake and top with strawberry topping.
Nutrition
Serving: 1gCalories: 383kcalCarbohydrates: 46gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 53mgSodium: 95mgPotassium: 84mgFiber: 1gSugar: 36gVitamin A: 638IUVitamin C: 11mgCalcium: 30mgIron: 0.2mg
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