Strawberry Vanilla Cake recipe: We went to Olive Garden to celebrate Zara’s birthday, and since it was strawberry season, we chose the scrumptious-looking Strawberry Cream Cake, which was provided to us complimentary. It has a thicker vanilla buttercream encircling two layers of vanilla sponge cake. Finished with bright fresh strawberry sauce and extra buttercream.
I thought it was a really tasty cake, despite the fact that I’m not a fan of premade or frozen desserts. However, my particular husband remarks, “you could do better.” I did, thus, lol.
Strawberry Vanilla Cake recipe
With a few adjustments, this recipe is very similar to my traditional vanilla cake recipe but tastes much better in the summer. I wanted this cake to be lighter, whiter, and fluffier than my vanilla cake recipe. To make it extra fluffy and light, I used only egg whites and skipped the yolks.
The cream cheese vanilla frosting: I think cream cheese frosting is the best. However, layer cakes can be hard to get right, so I’ll make cream cheese frosting whenever I make a sheet cake. Half butter and half cream cheese, 8oz each, and 4 cups powdered sugar. To add vanilla flavour, use vanilla beans or extract. Strawberry syrup has enough strawberry flavour for me. Cream cheese is finicky and splits easily depending on temperature. If that’s difficult, don’t overwhip it. I mix the butter and cream cheese until combined, then add the powdered sugar and beat until smooth.
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
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (59mL) vegetable oil
- 5 large (160g) 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
Also See:
Cream Cheese Frosting
- 8oz (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
White Vanilla Cake
- Warm the oven up to 325°F (163C) convection (300°F/149C regular). Grease a 9x13x2″ cake pan with cooking spray and put parchment paper around the edges.
- Add the flour, baking powder, and salt to a medium-sized bowl and mix them together using a whisk.
- The butter and sugar should be at room temperature. Put them in a big bowl. Using an electric mixer with the whisk attachment, beat them for two minutes, scraping the side of the bowl every so often.
- If you want it to be pale and fluffy, add the oil and beat for another minute or two.
- Add the egg whites one or two at a time, beating on medium speed after each addition until all of the eggs are mixed in and the batter is light and fluffy.
- Mix the sour cream and vanilla extract together by beating them just a little.
- Turn the mixer up to low speed and add half of the dry ingredients to the batter. Next, add the cream and the rest of the dry ingredients.
- After getting the cake pan ready, spread the cake batter in it and bake it for 40 minutes.
- After it’s done baking, the cake will come loose from the pan’s edge and bounce back when you press on the middle of it.
- Let the cake cool all the way down before you frost it.
Strawberry Topping
- Strawberry slices about the size of a blueberry should be washed, hulled, and cut up.
- Mix the strawberries with the sugar and, if you’re using it, the lemon juice or zest.
- Let the mixture sit for at least an hour. About every 20 minutes, stir it to make sure the sugar melts.
Cream Cheese FrostingÂ
- Put the butter and cream cheese in a large bowl. Using an electric mixer, beat them at full speed for two to three minutes, making sure to scrape the bowl’s edge every now and then.
- Add half of the powdered sugar and beat on low speed until it’s all mixed in. Then add the other half of the powdered sugar, vanilla, and salt and beat again on low speed until it’s all mixed in.
- It’s time to make it smooth. Set the mixer to medium-high speed and scrape the sides of the bowl. Beat for one minute.
- Cover the cake in frosting and put strawberry topping on top of it.Put the butter and cream cheese in a large bowl. Using an electric mixer, beat them at full speed for two to three minutes, making sure to scrape the bowl’s edge every now and then.
- Add half of the powdered sugar and beat on low speed until it’s all mixed in. Then add the other half of the powdered sugar, vanilla, and salt and beat again on low speed until it’s all mixed in.
- It’s time to make it smooth. Set the mixer to medium-high speed and scrape the sides of the bowl. Beat for one minute.
- Cover the cake in frosting and put strawberry topping on top of it.
