Vanilla Cake Strawberry Frosting Recipe

As I whipped up this delightful strawberry cake, the aroma of fresh strawberries mingling with vanilla filled my kitchen, instantly elevating my mood. Each bite is a heavenly blend of moist, tender cake and luscious strawberry frosting—truly a slice of pure happiness that’s perfect for any occasion.

A classic vanilla cake with fresh strawberry frosting is something magical, I think. My recipe starts with some very soft and fluffy layers made with all-purpose flour and granulated sugar, with a touch of sour cream for richness.

Then I top the cake with a simple frosting made with pureed strawberries and powdered sugar. The flavor blend is just delightful.

Vanilla Cake Strawberry Frosting Recipe Ingredients

• All-purpose flour: Provides structure, high in carbohydrates.
• Granulated sugar: Sweetens the cake, contributes to browning.
• Unsalted butter: Adds moisture, rich in fat for tenderness.
• Eggs: Provide protein and structure; aid in leavening.
• Vanilla extract: Enhances flavor with sweet aromatic notes.
• Whole milk: Adds moisture, contributes richness.
• Sour cream: Adds tanginess and moisture; tenderizes cake.
• Baking powder: Leavening agent, ensures the cake rises.
• Salt: Balances sweetness, enhances flavors.
• Fresh strawberries: Natural sweetness, antioxidants, and vitamin C.
• Powdered sugar: Sweetens frosting, smoothens the texture.
• Heavy cream: Adds richness and smooth texture to frosting.

Vanilla Cake Strawberry Frosting Recipe Ingredient Quantities

• 1 and 3/4 cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) sour cream
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (250g) fresh strawberries, hulled and pureed
• 1/2 cup (115g) unsalted butter, softened (for frosting)
• 3 cups (360g) powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons heavy cream (for frosting)

How to Make this Vanilla Cake Strawberry Frosting Recipe

1. Set your oven to 350°F (175°C) to warm up. Take two 8-inch round cake pans and prepare them by applying grease and flour.

2. In a medium-sized bowl, combine the flour, baking powder, and salt. Whisk until well combined and set aside.

3. In a big mixing bowl, use an electric mixer at medium speed to beat the softened butter and granulated sugar together. Mix them until they are light and fluffy, which takes about 3 to 4 minutes.

4. Introduce the eggs one at a time, ensuring they are fully integrated before moving on to the next. Incorporate the 2 teaspoons of vanilla extract. This is a different, yet equal, way of saying the same thing.

5. Combine the butter mixture and half of the flour mixture in the bowl of a mixer. Use the paddle attachment of the mixer to mix the butter-flour mixture at low speed until just combined. Add the milk and sour cream and mix until smooth. Then add the remaining half of the flour mixture to the bowl and mix at low speed until incorporated.

6. Split the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before moving them to a wire rack to cool completely.

8. To prepare the frosting, beat a half cup of softened butter in a large bowl until creamy. Add the powdered sugar gradually, one cup at a time, mixing well after each addition.

9. Put the frosting mixture in a bowl and add pureed strawberries, 1 teaspoon of vanilla extract, and heavy cream to the mix. Beat the mixture on high speed until it reaches the fluffy and light consistency desired, about 2 to 3 minutes.

10. When the cakes are cool, completely spread a layer of strawberry frosting on top of one cake, place the second cake on top, and spread the rest of the frosting over the top and sides.

Vanilla Cake Strawberry Frosting Recipe Equipment Needed

1. Oven
2. Two 8-inch round cake pans
3. Parchment paper (optional, for lining pans)
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Paddle attachment for mixer
9. Measuring cups and spoons
10. Rubber spatula
11. Toothpick (for testing cake doneness)
12. Wire rack (for cooling cakes)
13. Mixing spoon
14. Knife (for leveling cakes if needed)
15. Bowl (for frosting mixture)
16. Stand mixer or hand mixer with beaters
17. Spatula for spreading frosting

FAQ

• Q: Can I use frozen strawberries for the frosting?A: Yes, you can use strawberries that have been frozen. Be certain to allow them to thaw completely and to drain any excess liquid before pureeing.
• Q: Can this recipe be made into cupcakes?A: Certainly! This recipe can be separated into cupcake liners, and the cooking time should be switched to about 18-22 minutes.
• Q: What can I substitute for sour cream?A: Substitutes for sour cream include plain Greek yogurt and buttermilk.
• Q: How do I store the cake after baking?A: Keep the cake in a sealed container at room temperature for up to 2 days; refrigerate it for up to a week.
• Q: Can I make the frosting ahead of time?A: Yes, the frosting can be prepared up to 2 days ahead. Put it into an air-tight container in the fridge. Before using, bring it out and let it sit at room temperature.
• Q: What kind of milk can be used instead of whole milk?A: Any kind of milk can be used, for instance 2%, skim, or nondairy milk such as almond or soy. The texture may vary slightly.
• Q: Is it possible to make this cake gluten-free?A: Yes, but you need to use the right kind of gluten-free flour blend—one that, among other things, contains xanthan gum for structure.

Vanilla Cake Strawberry Frosting Recipe Substitutions and Variations

1 and 3/4 cups (220g) all-purpose flour – Substitute with the same amount of cake flour for a lighter texture in this recipe.
1/2 cup (115g) coconut oil or margarine, softened \n \nReplace with 1/2 cup (115g) coconut oil or margarine for a dairy-free option.
3 large eggs – For an egg-free alternative, use 3/4 cup (180g) of unsweetened applesauce or mashed ripe bananas.
1/2 cup (120ml) whole milk – Use almond milk or oat milk for a dairy-free alternative.
1/4 cup (60ml) sour cream – Greek yogurt can be used as a substitute for a similar texture and tang.

Pro Tips

1. Room Temperature Ingredients Make sure the butter, eggs, and milk are at room temperature before starting. This helps them blend more easily and ensures a smooth batter, leading to a more tender and evenly baked cake.

2. Strawberry Puree Preparation Puree the strawberries just before adding to maintain freshness and prevent the puree from becoming too watery. If the puree seems too liquid, consider simmering it for a few minutes to thicken, then let it cool before use.

3. Frosting Consistency Adjust the frosting’s consistency by adding a bit more powdered sugar if it’s too thin or a bit more heavy cream if it’s too thick. This ensures the frosting is just right for spreading and holding its shape.

4. Even Cake Layers For even cake layers, weigh the batter as you pour it into the cake pans or use an ice cream scoop to divide the batter evenly. This ensures consistent baking times and even layers.

5. Chill the Cakes After the cakes cool, consider chilling them in the fridge for 30 minutes before frosting. This firms them up, reducing crumbs and making them easier to frost smoothly.