Strawberry Layer Cake

This cake is not only quicker and easier to make, but also very beautiful and pleasant to look at.  If you happen to find freshly picked ripe strawberries- the aroma of the sweet fruit mixed with the vanilla cake brings euphoria to your senses.

Excited for the recipe? See first these 5 enticing and mouth-watering images first. These images visualizes the look of the cake after you have made one. 🙂

Super Enticing Image #1 

Super Enticing Image #2 

Super Enticing Image #3 

Super Enticing Image #4

Super Enticing Image #5 

I know… I know… Browsing those images make your taste buds ignite! lol

Alright, Ready… Get Set… Go! 😀

Ingredients:

Vanilla Cake:

• 2 cups cake flour
• 1 1/2 tsp baking powder
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 Tbsp pure vanilla extract
• 4 large eggs, separated
• 3/4 tsp kosher salt
• 1/4 tsp cream of tartar

Whipped Cream:

• 1 1/2 cup heavy cream, cold
• 1 1/2 tsp vanilla paste (or pure vanilla extract)
• 1/4 cup confectioners’ sugar/powdered sugar, sifted

Strawberry Filling:

• 3 cups strawberries, hulled and sliced thin

Vanilla Cake:

1. Preheat oven to 350 degrees F. Line two 8-inch cake rounds with parchment paper. Set aside.
2. In a medium bowl, whisk together cake flour, baking powder and 1/2 cup of granulated sugar.
3. In a larger bowl, whisk together vegetable oil, water, vanilla, egg yolks, and salt.
4. Add dry mixture in three additions to wet mixture. Fold to combine.
5. In the bowl of a stand mixer, combine egg whites and cream of tartar. Using a whisk attachment, mix on low speed until mixture is foamy. Increase speed to medium and slowly add remaining sugar, 1 Tbsp at a time. Once all sugar has been added, increase speed and continue to mix until mixture is stiff peaks.
6. Add egg white mixture to cake batter in three additions. Fold to combine.
7. Divide the batter evenly between the prepared pans. Bake for 18-20 minutes until tops of cake are lightly golden brown and a toothpick inserted in center of cake comes out clean. Let cool in pan for 5-10 minutes Run mini offset spatula around the edges of the cake pan to loosen cake before unmolding. Let cake cool on wire racks.

Whipped Cream:

1. In the bowl of a stand mixer fitted with a whisk attachment, add cold heavy cream and vanilla. Whip on medium speed until it begins to thicken. Add confectioners’ sugar and continue to whip to almost stiff peaks.

Assembly:

1. If necessary, level out the two cake layers. Spread about half of whipped cream over bottom layer of cake. Arrange sliced half of sliced strawberries on top and dollop a small amount of whipped cream (to allow second cake to adhere better). Place second cake layer on top. Add remaining whipped cream and sliced strawberries. Let chill in the fridge until ready to serve. Let sit at room temperature for 10-15 minutes before serving to allow cake to soften.

That’s all! Can you now make one? 😀

Source: thelittleepicurean.com