Vanilla Party Cake (with strawberries and cream filling)

Moist and fluffy vanilla cake with strawberries and cream filling, surrounded with vanilla buttercream.

Vanilla Party Cake (with strawberries and cream filling)

Print Recipe

Moist and fluffy vanilla cake with a fresh strawberry and whipped cream filling, surrounded with a vanilla buttercream.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 470

Author Lily Ernst

Ingredients

Cupcakes

1 & 1/2 cups (300g) granulated sugar
1/2 cup (114g) unsalted butter room temperature
2 cups (250g) all-purpose flour
3 large eggs
1 Tbsp baking powder
1/2 tsp salt
1 cup (250ml) milk (I used whole milk)
2 tsp vanilla

Ingredients for filling:

1 cup of diced strawberries
3/4 cup (188ml) whipping cream
2 Tbsp sugar
1/2 tsp vanilla

Ingredients for buttercream:

1 cup (227g) unsalted butter room temperature
1 tsp vanilla
3 Tbsp cream or milk
4 cups (500g) powdered sugar

Instructions

Preheat oven to 350°F. Butter two 9 inch round cake pans, line bottoms with parchment paper, butter parchment. Dust with flour and tap out the excess.
Using an electric mixer or stand mixer with paddle attachment, cream butter and sugar for 1-2 minutes until combined.
1/2 cup (114g) unsalted butter, 1 & 1/2 cups (300g) granulated sugar
Add eggs and beat until well combined, scraping down sides of bowl as necessary.
3 large eggs
Add flour, baking powder, salt and mix until just combined.
2 cups (250g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp salt
Add milk and vanilla and beat until smooth.
1 cup (250ml) milk, 2 tsp vanilla
Divide batter between the two prepared pans, smoothing tops with an offset spatula. Bake for about 30 minutes or until golden and cake tester comes out clean.
Cool pans on wire rack for 15 minutes then remove cakes from pan to cool completely.
Meanwhile, beat whipping cream, sugar and vanilla until soft peaks form, set aside in refrigerator.
3/4 cup (188ml) whipping cream, 2 Tbsp sugar, 1/2 tsp vanilla
Beat butter until light and fluffy, add vanilla and 1 cup icing sugar, beat until combined. Add 1 tbsp of the cream or milk and another cup of icing sugar, mix again, continue with remaining cream or milk and icing sugar, beat until fluffy and smooth.
1 cup (227g) unsalted butter, 1 tsp vanilla, 4 cups (500g) powdered sugar, 3 Tbsp cream or milk
To assemble cake, trim cake domes if needed, spread half of whipping cream onto each cake, sprinkle diced strawberries onto one, top with other, cream side down, pressing slightly.
1 cup of diced strawberries
Spread a thin layer of buttercream all around the outside of the cake, creating a crumb coat. Refrigerate for 30 minutes.
Spread another layer of buttercream on top of the cake, smooth with an offset spatula. Then transfer the remaining buttercream into a pastry bag with an large open star tip like a Wilton 1M. Pipe rosettes all around the sides of the cake. Fill in gaps by pipping a star in between.
Top with some sprinkles or leave as is.

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