This perfectly moist Strawberry Vanilla Layer Cake is filled with sweet strawberry jam, cream cheese buttercream frosting and fresh strawberries. It is really one of the best cakes I have made. With my daughter loving strawberries so much and because this cake is so good, it was a no-brainer to make it for my sweet Amalie to celebrate her 2nd birthday.
WHAT MAKES THIS STRAWBERRY VANILLA LAYER CAKE SIMPLE AND DELICIOUS?
- All ingredients are wholesome
- You need just a few basic ingredients
- I used organic vanilla cake mix. This cake mix has very clean ingredients and I liked that all I needed to add was butter, milk, and eggs. Very simple indeed
- I made delicious cream cheese buttercream frosting with fresh strawberries
- I only used a ½ cup of powdered sugar in the frosting, so the cake did not taste too sweet
- The cake is perfectly moist and tastes delicious even after 2 days
INGREDIENTS:
For the cake:
- eggs
- milk
- butter
- vanilla cake mix
For the marinated strawberries:
- strawberries
- lemon juice
- vanilla extract
For the cream cheese buttercream frosting:
- butter
- cream cheese
- powder sugar
- vanilla extract
For the filling and decorations:
- strawberry preserves
- while chocolate chips
- coconut oil
- sprinkles
- cake toppers
STEP BY STEP DIRECTIONS:
Marinate the strawberries: Mix strawberries with 1 tsp vanilla extract, 1 tbsp. raw sugar and lemon juice. Let it marinade for about 30 minutes.
Make the cake: Preheat oven to 350 degrees F. Grease bottom of two 9-inch round pans and line the bottom with parchment paper. Mix together eggs, milk, butter, and cake mix with a whisk until combined. Divide evenly between two rounds. Bake cakes for 22-25 minutes or until toothpick comes out clean. Let it cool down completely. Remove from the rounds and take the parchment paper off.
Assemble and decorate: Place 1 cake layer on your cake stand or a serving plate. Evenly cover the top with strawberry marmalade. You will then top with the strawberry cream cheese buttercream frosting and spread evenly. Add the rest of the marinated strawberries. Top with 2nd cake layer and evenly cover with remaining vanilla frosting all over the top and sides with an icing spatula. Place white chocolate chips and coconut oil into a heat resistant bowl (I like to use either glass or ceramic) and microwave for 60 seconds and stir. You will then microwave another 30 seconds and stir again. Repeat until the chocolate and coconut oil are completely melted and smooth. Using a spoon or a squeeze bottle, create the white chocolate drips and then fill in the top. Decorate with sprinkles around the sides, leftover diced strawberries and any other desired cake toppers.
Strawberry Vanilla Layer Cake
This perfectly moist strawberry vanilla cake is filled with sweet strawberry jam, cream cheese buttercream frosting and fresh strawberries. This is truly the best vanilla cake I’ve ever made.
Ingredients
- FOR THE CAKE:
- 3 eggs
- ½ cup milk (I used whole milk)
- ½ cup butter, melted
- 1 vanilla cake mix
- FOR THE STRAWBERRIES:
- 8 oz strawberries, diced
- Juice from ½ of a lemon
- 1 tsp vanilla extract
- 1 tbsp. raw sugar
- FOR THE CREAM CHEESE BUTTERCREAM FROSTING:
- 2 sticks of butter (room temperature)
- 1 block cream cheese (room temperature)
- ½ cup powdered sugar
- 1 tbsp. vanilla extract
- FOR THE DECORATIONS:
- 3 tbsp. strawberry preserves
- 1 cup white chocolate chips
- 1 tsp coconut oil
- 3 tbsp. sprinkles of your choice
Instructions
- Marinate the strawberries: Mix strawberries with 1 tsp vanilla extract, 1 tbsp. raw sugar and lemon juice. Let it marinade for about 30 minutes.
- Make the cake: Preheat oven to 350 degrees F. Grease bottom of two 9-inch round pans and line the bottom with parchment paper. Mix together eggs, milk, butter, and cake mix with a whisk until combined. Divide evenly between two round pans. Bake cakes for 22-25 minutes or until toothpick comes out clean. Let it cool down completely. Remove from the rounds and take the parchment paper off.
- Make the Frosting: combine softened butter, cream cheese, ½ cup powdered sugar and 1 tbsp. vanilla extract and beat it with a hand mixer or standing mixer until light and fluffy. Remove 1/3 of the frosting and combine with 2/3 of the marinated strawberries.
- Assemble and decorate: Place 1 cake layer on your cake stand or a serving plate. Evenly cover the top with strawberry marmalade. You
will then top with the strawberry cream cheese buttercream frosting and spread evenly. Add the rest of the marinated strawberries. Top with 2nd cake layer and evenly cover with remaining vanilla frosting all over the top and sides with an icing spatula. Place white chocolate chips and coconut oil into a heat resistant bowl (I like to use either glass or ceramic) and microwave for 60 seconds and stir. You will then microwave another 30 seconds and stir again. Repeat until the chocolate and coconut oil are completely melted and smooth. Using a spoon or a squeeze bottle, create the white chocolate drips and then fill in the top. Decorate with sprinkles around the sides, leftover diced strawberries and any other desired cake toppers.
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