Vanilla Strawberry Cake
This 4 layer vanilla strawberry cake is the quintessential cake for summer! A blend of cream cheese, whipped cream, vanilla and strawberries is nestled between layers of light vanilla sponge cake.
Is there anything that says summer better than fresh strawberries? I sure don’t think so. Our strawberry season is short so I indulge in all the strawberry recipes I can, like this easy strawberry fool.
I was delighted to see the first of our summer strawberries at our local Farmer’s market. I absolutely love this sponge cake recipe and I knew combining it with fresh berries and whipped cream would create a delicious dessert.
This light and fluffy cake is perfect for any occasion, from birthday parties to afternoon tea with friends. We enjoyed it as dessert at our first summer barbecue and I have already had requests to make it again.
This sponge cake recipe is so versatile. I made this Lavender Vanilla cake by infusing the milk with culinary lavender!
Some tips for preparing for making this recipe
- Combining cream cheese and whipping cream creates a stabilized whipped cream that holds its shape and really highlights the flavour of the berries.
- Use fresh local strawberries if you can
- Real vanilla extract is the best option when vanilla is a star flavour in a recipe
- You can bake the cake ahead of time and freeze for up to a month. Defrost and fill when ready to make this vanilla strawberry cake
Be sure to check out the full recipe and ingredient list below
Ingredients for a strawberry and cream layer cake
- cake and pastry flour (or just cake flour if cake and pastry not available where you live)
- baking powder
- milk
- eggs
- vanilla
- sugar
- butter
- icing sugar, whipping cream and block of cream cheese for the filling
How to make a vanilla strawberry cake
Start by preparing the vanilla sponge
- combine dry ingredients in a mixing bowl
- add eggs, milk and vanilla to a bowl
- beat egg mixture until fully combined
- add 1/2 cup egg mixture and the butter to the dry ingredients
- beat on low/medium speed of pier until combined
- add remaining egg mixture to the batter in 3 additions, mixing well between each addition
- divide the batter evenly between 2 prepared 8 inch round cake pans
- bake and allow to cool 10 minutes in the pans before turning them out on cooling rack to cool completely
- Cut each cake in half horizontally to create a total of 4 layers
Wash and cut strawberries into small pieces
prepare the strawberry and cream filling
Handy tip for Preparing Stabilized Whipped Cream
Make sure you use the block cream cheese and not the kind in a tub. Be sure the creamed cheese and whipped cream are cold when you begin. Chill your mixing bowl and whisk for 30 minutes before whipping!
- beat block of cold cream cheese until very soft about 3 minutes, scraping sides of bowl as needed
- add whipping cream and vanilla, and beat until soft peaks form, then add icing sugar
- continuing beating until stiff peaks form
- add strawberries to whipped cream mixture
- gently fold in just until combined
how to assemble 4 layer cake
- put first layer of sponge cake on a cake plate and add 1/4 of the whipped cream/strawberry mixture, spreading out to edges
- top with another cake layer, and another 1/4 of whipped cream/strawberry mixture and continue until all four layers are added
- decorate the top with more fresh strawberries
You will find the full ingredient list and instructions in the recipe card below. I think you might want to print it too!
Oh, and now last tip – don’t worry about perfection when building the layers. As long as they are straight, allow the whipped cream to ooze out from between and gently fall over the edges of each layer. I think it gives it a fun old fashioned vibe!
Life is too short for boring cakes! Next time you’re in need of a dessert that will impress both your guests and their taste buds look no further than classic combination of strawberries and whipped cream all done up in 4 delicious layers!
4 Layer Vanilla Strawberry Cake
This delicious vanilla strawberry cake features 4 layers of light sponge cake layered with a mixture of cream cheese, whipping cream and vanilla.
Ingredients
- 2 1/2 cups cake and pastry flour
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1 tablespoon + 1 teaspoon baking powder
- 2 eggs
- 3 egg yolks
- 1 1/2 cups milk
- 2 teaspoons pure vanilla extract
- 3/4 cup + 2 tablespoons butter, sliced and softened
- 1 block cream cheese, cold
- 1 1/2 cups whipping cream, cold
- 1 teaspoon vanilla extract
- 1 cup icing sugar
Instructions
- Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans.
- In the bowl of a stand mixer whisk together flour, sugar, baking powder and salt and set aside.
- In a medium mixing bowl combine milk, eggs and egg yolks, and vanilla extract whisking until well blended and eggs are thoroughly beaten.
- Add 1/2 cup of the egg mixture and the butter to the dry ingredients. Mix on medium speed until combined. Scrape down sides of the bowl and then add the remainder of the egg/milk mixture in three additions, beating well after each addition.
- Divide batter evenly between the two prepared cake pans and bake for 25-30 minutes, until toothpick inserted in the centre comes out clean.
- Remove from oven and allow to cool completely before slicing each layer in half horizonally
- While cake is cooling dice strawberries. Add cold cream cheese to mixing bowl and whip until smooth and creamy. Slowly drizzle in whipping cream while mixer is set on low, whipping until soft peaks form. Add vanilla and icing sugar and mix until stiff peaks form. Fold in strawberries.
- Assemble cake by placing one layer of the cake on a cake plate. Top with 1/4 of the whipped cream/strawberry mixture. Repeat this step with remaining 3 layers, using 1/4 cup on top of each layer. You will finish with the last 1/4 of whipped cream/strawberry mixture on top. Garnish as desired with fresh strawberries. Chill until ready to serve.
Notes
Be sure that your cream cheese and whipping cream are well chilled and chill mixing bowl and whisk prior to whipping.
You can make cake layers ahead of time and freeze for up to one month well wrapped in plastic wrap. Defrost before preparing whipped cream/strawberry mixture and assembling.
