Are you craving a delicious, homemade cake that's both easy to make and incredibly satisfying? Look no further! This vanilla cake with a vibrant strawberry filling is the perfect recipe for satisfying your sweet tooth. It's a delightful combination of soft, fluffy vanilla cake and a burst of fresh strawberry flavor – ideal for birthdays, afternoon tea, or simply a special treat for yourself. This recipe is perfect for beginners and seasoned bakers alike, offering a simple yet impressive dessert that's sure to impress. Let's get baking!
Ingredients:
For the Vanilla Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Buttercream Frosting (optional):
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
Making the Vanilla Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures your cake layers release easily.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is a crucial step for even leavening.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results. This incorporates air for a lighter cake.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Strawberry Filling:
- Simmer Strawberries: In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Bring to a simmer over medium heat.
- Thicken: In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to form a slurry. Slowly whisk the slurry into the simmering strawberries. Cook for 1-2 minutes, or until the filling has thickened.
- Cool: Remove from heat and let the filling cool completely before using.
Assembling the Cake:
- Level Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them.
- Add Filling: Once the cakes and filling are completely cool, place one cake layer on a serving plate. Spread the strawberry filling evenly over the top.
- Top Layer: Carefully place the second cake layer on top of the filling.
Making the Buttercream Frosting (Optional):
- Cream Butter: Beat the softened butter until light and fluffy.
- Add Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add Milk & Vanilla: Stir in the milk and vanilla extract until smooth and creamy. Adjust consistency with more milk if needed.
- Frost the Cake: Frost the top and sides of the cake with the buttercream frosting.
Tips & Variations:
- For a richer flavor, use vanilla bean paste instead of extract.
- Feel free to use other berries, like raspberries or blueberries, for the filling.
- Add a sprinkle of powdered sugar on top for extra sweetness and aesthetic appeal.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on frosting)
- Fat: 20-25g
- Sugar: 50-60g
This easy vanilla cake with strawberry filling recipe is a perfect example of delicious homemade cooking that doesn't require hours in the kitchen. Enjoy this sweet treat!