Who here LOVES strawberries? I know I do!!!! If you do, this cake is just for you! From the vanilla bean scraped into the cake, to the delicious strawberry filling, to the homemade strawberry whipped cream, this cake is to die for! A few days ago, my friend Michaela and I decided we wanted to make a cake. Not just any old cake, but a layer cake! So we went into Sally’s Baking Addiction (one of our favorite blogs) cookbook for help. When we found this recipe, we knew it was meant to be :).
This cake is one of my favorites! The vanilla bean in the cake itself really makes it the best. What about the gooey strawberry filling that just melts in your mouth? Serious yum! We started making the cake with the idea of a slice of cake and a cold scoop of ice cream in our head…hoping for it to be as good as our thoughts!
Overall, this cake was a success! It is sooooo good and I would totally recommend it to anyone who loves cake!
This is a variation of Sally’s Baking Addiction’s Vanilla Bean Cake with Strawberry Whipped Cream made by Eleanor in the Hingham kitchen!
- 3 cups strawberries (about 15 medium-sized strawberries)
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 3 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) butter
- 1 ¾ cups granulated sugar
- 2 eggs
- ¾ plain or vanilla yogurt
- 1 ½ cups milk
- 1 ½ tsp vanilla extract
- seeds scraped from 1 vanilla bean* (link below for video on how-to)
Strawberry Whipped Cream:
- 1 cup heavy cream
- 3 tbsp granulated sugar
- 1 ½ tsp vanilla extract
- PREP: Preheat the oven to 350°F. Spray three 9 x 9 x 2 in round cake pans with PAM©, or another non-stick cooking spray. Set the pans aside.
- MAKE THE FILLING: Dice the strawberries into small slices and warm the in a small saucepan over a medium heat. Stir them for about 3-4 minutes, or until the strawberry juices have released. Stir in the sugar and cornstarch and combine until there are only a few large strawberry chunks left. Remove from the heat and allow for it to cool while you make the cake. The mixture should resemble the consistency of spreadable jam.
- MAKE THE CAKE: Combine the flour, baking powder, baking soda, and salt with a whisk together in your largest bowl. Set aside. Melt the butter and place in your second largest bowl. Whisk in the sugar, eggs, yogurt, milk, vanilla extract, and vanilla bean seeds until the mixture is combined. Slowly combine the wet ingredients into the dry ingredients until very few lumps remain. Do not over-mix the batter, it will be extremely thick.
- Divide the batter into three even sections and pour into the three cake pans. Bake for 22-24 minutes, or until a toothpick comes out clean when you insert it into the cakes. Loosely place a sheet of tin foil halfway through baking, to prevent the tops from getting too brown. Allow for the cakes to cool in the pans on a wire rack after taking them out of the oven.
- MAKE THE WHIPPED CREAM: Using a hand-held or stand mixer fitted with a whisk attachment in a metal bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 3-5 minutes. Beat in ½ cup of the cooled strawberry filling for another 30 seconds.
- ASSEMBLE THE CAKE: Trim the top of the cake if they look a slanted. Place one cake on a plate or a cake stand. White a knife or offset spatula, spread the top with half of the strawberry filling. Repeat with the second cake and the rest of the filling. Place the third cake on top, and spread the top and sides with the whipped cream. Decorate with strawberries if desired. If covered, this cake can be stored for up to four days in the refrigerator.
TA-DA! You have a yummy cake!
*Link: how to scrape a vanilla bean