Vanilla Butter Cake with Strawberry Whipped Cream Recipe

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A fabulous mile-high buttery cake filled with luscious strawberry creame, this will certainly be one of your favorite cake recipes! Whether you are celebrating a special birthday or just having a family gathering, this strawberry cake will be enjoyed by all.
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  • 2 3/4 cups cake flour
  • 1 1/2 cups sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter at room temperature and cut into chuncks
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 4 eggs - large sized and at room temperature
  • 3 cups whipping cream
  • 5 tablespoons sugar
  • 1 1/2 tablespoons vanilla extract
  • 1 cup raspberries - frozen or fresh
  • 2 cups strawberries - fresh and hulled
  • 2 tablespoons sugar
  • 1 lemon - zested
  • 2 cups strawberries - fresh, hulled and sliced for between layers and on top
Container:2 nine inch round cake pans, mixer, large mixing bowl, medium mixing bowl, food processor
25 mins
35 mins
1 hr
  • To make the cake, preheat oven to 350° F.
  • Lightly coat the cake pans with non stick cooking spray.
  • Sift the cake flour, sugar, baking powder and salt into a large mixing bowl.
  • Add softened chunks of butter and mix on low for 20-30 seconds. The mixture should be lumpy.
  • Add the milk and vanilla extract. Mix on medium speed to thoroughly blend the ingredients.
  • Scrape down the sides of the bowl and add in the eggs ones at a time making sure to combine well before adding each egg.
  • Divide the batter evenly between the two pans.
  • Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, approximately 30-35 minutes.
  • Set the pans on a cooling rack and allow them to completely cool. Run a knife around the edge of each and invert the cakes onto the racks.
  • With a serrated knife, cut each round cake in half horizontally through the center so that you end up with four rounds.
  • To make the whipped cream center, pour the whipping cream into a medium mixing bowl.
  • Whip on medium speed for two minutes then go up to high until the cream thickens.
  • Add the sugar and vanilla.
  • Continue whipping until soft peaks form.
  • Puree the fruit in a food processor along with two tablespoons of sugar and the lemon zest.
  • Gently fold the fruit puree into the whipped cream.
  • Place one of the bottom cakes onto a cake platter.
  • Top with approximatley one cup of the whipped cream and spread evenly. Arrange 1/2 cup of sliced strawberries around the edge of the cake
  • Place the second layer on top of that and continue layers of cake, whipped cream and strawberry slices until all four layers are finished.
  • Top with sliced strawberries.
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