Introduction
A delicate and fluffy white layer cake filled with sweet and tangy strawberry filling, perfect for any celebration. This cake is a delightful balance of light vanilla flavor and fruity goodness, topped with a smooth buttercream frosting.
Detailed Ingredients with measures
For the Cake:
- 350 g all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 225 g unsalted butter, softened
- 400 g granulated sugar
- 4 large egg whites
- 2 teaspoon vanilla extract
- 250 ml whole milk
For the Strawberry Filling:
- 300 g fresh strawberries, hulled and chopped
- 100 g granulated sugar
- 2 tablespoon cornstarch
- 2 tablespoon water
- 1 teaspoon lemon juice
For the Frosting:
- 225 g unsalted butter, softened
- 500 g powdered sugar
- 2 teaspoon vanilla extract
- 2-3 tablespoon heavy cream
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 10-12 servings
Directions
1. Preheat the oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
4. Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the flour mixture and milk, alternating between the two, beginning and ending with the flour. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Strawberry Filling:
8. In a saucepan, combine the chopped strawberries and sugar over medium heat. Cook until the strawberries release their juices (about 5 minutes).
9. In a small bowl, mix the cornstarch and water to form a slurry. Stir it into the strawberry mixture and continue cooking until thickened (about 2-3 minutes).
10. Stir in lemon juice and let cool completely before using.
For the Frosting:
11. In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating well after each addition.
12. Mix in the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assembly
13. Place one cake layer on a serving plate and spread a generous amount of strawberry filling on top.
14. Place the second cake layer over the filling and frost the entire cake with buttercream.
15. Decorate as desired and refrigerate for at least 30 minutes before serving.
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Detailed Directions and Instructions
Step 1: Prepare the Oven and Pans
Preheat the oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 2-3 minutes.
Step 4: Incorporate Egg Whites
Add the egg whites to the butter-sugar mixture one at a time, ensuring to beat well after each addition. Stir in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture and whole milk to the batter, alternating between each, beginning and ending with the flour. Mix until just combined.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 8: Prepare the Strawberry Filling
In a saucepan, combine the chopped strawberries and sugar over medium heat. Cook until the strawberries have released their juices, which should take about 5 minutes.
Step 9: Thicken the Filling
In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the strawberries and continue cooking until the filling has thickened, about 2-3 minutes.
Step 10: Add Lemon Juice
Stir in the lemon juice and allow the filling to cool completely before using.
Step 11: Make the Frosting
In a large bowl, beat the softened butter until it is creamy. Gradually add the powdered sugar, ensuring to beat well after each addition.
Step 12: Achieve Desired Frosting Consistency
Mix in the vanilla extract and heavy cream, adding one tablespoon at a time until the frosting reaches a spreadable consistency.
Step 13: Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of strawberry filling over the top.
Step 14: Layer the Cake
Carefully place the second cake layer on top of the strawberry filling. Frost the entire cake with the buttercream frosting.
Step 15: Chill Before Serving
Decorate the cake as desired and refrigerate for at least 30 minutes before serving.
Notes
Note 1
Ensure all ingredients are at room temperature for better mixing.
Note 2
You can use store-bought strawberry preserves as an alternative to the homemade filling if time is a constraint.
Note 3
For added flavor, consider incorporating a bit of almond extract in the cake batter.
Note 4
This cake can be made a day in advance; just store it in an airtight container in the refrigerator.
Note 5
Feel free to add fresh strawberries on top of the cake for decoration and extra flavor.
Storage Instructions
Room Temperature:
Store the cake at room temperature for up to 2 days, ensuring it is well covered to prevent it from drying out.
Refrigerator:
For longer storage, keep the cake in an airtight container in the refrigerator for up to 5 days. The strawberry filling may become slightly juicier in the fridge, which can enhance the flavor.
Freezing:
To freeze the cake, wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. When ready to serve, thaw overnight in the refrigerator before bringing it to room temperature.
Serving Suggestions
Occasions:
This white layer cake with strawberry filling is perfect for birthdays, anniversaries, and graduations. Pair it with fresh whipped cream or serve alongside vanilla ice cream for an indulgent dessert.
Garnishing:
Consider garnishing the cake with fresh strawberries on top or adding mint leaves for a pop of color. Drizzling a strawberry sauce or coulis around the plate can also enhance presentation.
Pairings:
A light, sparkling wine or a refreshing glass of lemonade complements the cake beautifully, enhancing the fruity flavors of the strawberry filling.
Nutritional Information
Per Serving (based on 12 servings):
- Calories: Approximately 420
- Total Fat: 21 g
- Saturated Fat: 12 g
- Cholesterol: 60 mg
- Sodium: 200 mg
- Total Carbohydrates: 59 g
- Dietary Fiber: 1 g
- Sugars: 36 g
- Protein: 4 g
Ingredient Substitutions
Flour:
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Butter:
Unsalted butter can be replaced with margarine or a non-dairy butter for a dairy-free option.
Sugar:
You can use coconut sugar or a sugar substitute for a lower glycemic index option.
Milk:
Almond milk, soy milk, or oat milk can be used in place of whole milk for a dairy-free alternative.
Egg Whites:
Replace egg whites with aquafaba (chickpea brine) for a vegan option, using 3 tablespoons of aquafaba per egg white.
Cook techniques
Measuring Ingredients Accurately
Ensure all ingredients are measured accurately for the best results. Use a kitchen scale for dry ingredients and a liquid measuring cup for wet ingredients.
Whipping Egg Whites
When whipping egg whites, make sure no yolk gets into the bowl. The bowl should be clean and dry for maximum volume. Beat until stiff peaks form.
Creaming Butter and Sugar
Beat butter and sugar together until light and fluffy. This process incorporates air, contributing to the cake's light texture.
Layering and Frosting the Cake
When layering and frosting, use a turntable for better control. Apply a crumb coat first to trap any loose crumbs, then frost the final layer.
Cooling the Cakes Properly
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack. This prevents them from becoming soggy.
Making Strawberry Filling
Cook strawberries until they release their juices before adding cornstarch. A slurry of cornstarch and water helps thicken the filling for better consistency.
Achieving the Right Frosting Consistency
Add heavy cream to the buttercream frosting gradually. This helps achieve a smooth and spreadable texture without making it too thin.
FAQ
Can I use frozen strawberries for the filling?
Yes, you can use frozen strawberries. Just make sure to thaw and drain any excess liquid before cooking.
What can I substitute for egg whites?
You can use aquafaba (the liquid from canned chickpeas) as a vegan substitute for egg whites in equal parts.
How do I prevent my cake from sticking to the pans?
Greasing the pans and lining them with parchment paper helps prevent sticking. Make sure to flour the pans as well for added assurance.
Can I make this cake in advance?
Yes, you can make the cake layers in advance and wrap them tightly in plastic wrap. Store in the refrigerator or freezer until ready to assemble.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
What other fillings can I use?
You can substitute the strawberry filling with other fruits like raspberry, blueberry, or a lemon curd for a different flavor profile.
Conclusion
This white layer cake with strawberry filling is a perfect indulgence for any celebration, combining the lightness of vanilla cake with the bright flavors of fresh strawberries. The smooth buttercream frosting adds a wonderful finish, making it not just a treat for the taste buds but also a feast for the eyes. Serve it at birthdays, anniversaries, or any festive occasion to impress and delight your guests.
More recipes suggestions and combination
Vanilla Layer Cake with Raspberry Filling
Swap out the strawberries for fresh raspberries in the filling for a tart and refreshing flavor that complements the sweet vanilla cake beautifully.
Coconut Layer Cake with Pineapple Filling
Incorporate coconut cream into the frosting and use a pineapple filling made from crushed pineapple, perfect for a tropical twist on the classic layer cake.
Lemon Layer Cake with Blueberry Compote
Use lemon zest in the cake batter and fill the layers with a tangy blueberry compote for a delightful balance of sweet and sour flavors.
Chocolate Cake with Strawberry Cheesecake Filling
Transform the recipe by using chocolate cake layers and a creamy strawberry cheesecake filling, adding an element of richness that is sure to please chocolate lovers.
Almond Cake with Cherry Filling
Infuse the cake with almond extract and fill it with a sweet cherry filling for a unique and nostalgic flavor profile that's perfect for special occasions.
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