Description
Experience the perfect harmony of tender vanilla sponge and vibrant, homemade fruit filling in this stunning layer cake. Finished with a naturally pink strawberry buttercream, this dessert brings a bright, sun-kissed flavor to any table without requiring expert decorating skills.
Ingredients
- Fresh or frozen strawberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Water
- Unsalted butter
- Sunflower or canola oil
- Large eggs
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Whole milk
- Powdered sugar
Instructions
- Prepare the strawberry filling by cooking chopped berries, sugar, and lemon juice in a saucepan for 8–10 minutes, then stir in a cornstarch slurry and simmer until thickened; cool completely.
- Preheat oven to 350°F, grease two 8-inch cake pans, and cream together the butter, oil, and sugar before incorporating eggs and vanilla.
- Whisk the dry ingredients together and alternate adding them with the milk into the wet batter, being careful not to overmix.
- Divide the batter between the pans and bake for 24–30 minutes until a toothpick comes out clean, then cool on a wire rack.
- Create the frosting by beating softened butter with powdered sugar and folding in a portion of the chilled strawberry filling for flavor and color.
- Assemble the cake by piping a buttercream ring on the base layer, filling the center with the remaining strawberry reduction, and topping with the second cake layer before frosting the exterior.
Notes
For the best results, ensure your strawberry reduction is as thick as jam before removing it from the heat; this prevents the filling from leaking out of the cake layers. If you prefer a smoother frosting, you can strain the strawberry seeds from the reduction before adding it to the buttercream.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American