Name: Strawberry Vanilla Butter Cake with Cream Filling Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Western
Ingredients: 225 g unsalted butter, cut into 8 pieces and softened; 4 large eggs (55 – 65 g each), at room temperature; 1/2 cup (125 ml) milk (whole or low fat), room temperature; 2 tsp vanilla extract; 1 3/4 cups (265 g) plain flour (all purpose flour); 1/4 cup cornflour/cornstarch; 2 tsp baking powder; 1 1/2 cups (330 g) caster sugar (superfine sugar); 3/4 tsp salt; 2 1/2 cups (625 ml) whipping cream; 2 tbsp white sugar; 1 tsp vanilla extract; 400 g strawberries, halved (about 1 1/2 punnets)

Ingredients

225 g / 2 sticks unsalted butter, cut into 8 pieces and softened

4 large eggs (55 – 65g / 2 – 2.5 oz each), at room temperature

1/2 cup / 125 ml milk (whole or low fat), room temperature

2 tsp vanilla extract

1 3/4 cups / 265g plain flour (all purpose flour)

1/4 cup cornflour / cornstarch

2 tsp baking powder

1 1/2 cups / 330g caster sugar / superfine sugar

3/4 tsp salt

2 1/2 cups / 625 ml whipping cream

2 tbsp white sugar

1 tsp vanilla extract

400 g / 14 oz strawberries, halved

Instructions

Step 1: Preheat the oven to 180°C / 350°F (standard) or 160°C / 320°F (fan/convection) and position the rack in the middle.

Step 2: Butter two 20cm (8″) cake pans and line the bases with baking paper.

Step 3: In a bowl, whisk together the eggs, milk, and 2 tsp vanilla extract until combined.

Step 4: In another bowl, whisk the flour, cornflour, baking powder, sugar, and salt together using a handheld beater on the slowest speed.

Step 5: Add one-third of the softened butter to the dry ingredients. Mix slowly with the beater whisk on speed 1 until incorporated, then increase to speed 5 and whisk for 10 seconds.

Step 6: Repeat adding the remaining butter in two more additions, mixing each time as before. The mixture should resemble wet sand.

Step 7: Add half the wet mixture, beating until incorporated. Then add the remaining wet mixture and beat on medium speed until almost smooth.

Step 8: Divide the batter evenly between the prepared pans and smooth the surface. Bake for 25 minutes.

Step 9: Check doneness by inserting a skewer into the center; it should come out clean but moist.

Step 10: Cool the cakes on a rack for at least 15 minutes before removing them from the pans.

Step 11: (Optional) Use a serrated knife to trim the tops of the cakes for even layers.

Step 12: To prepare the cream, beat the whipping cream, 1 tsp vanilla extract, and 2 tbsp sugar on high until firm peaks form.

Step 13: (Optional) Reserve 1 cup of cream in a piping bag fitted with a large star nozzle for decoration.

Step 14: Place one cake layer on a serving platter and spread a thin layer of cream on top.

Step 15: Arrange the halved strawberries cut side down over the cream.

Step 16: Spread one-third of the remaining cream over the strawberries.

Step 17: Place the second cake layer on top, cover the entire cake with the remaining cream, and pipe decorative swirls around the edges if desired.

Step 18: Decorate the cake with the remaining strawberries as you like.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.

If you prefer, swap strawberries for other seasonal fruits like raspberries or blueberries.

To make the cake extra fluffy, gently fold the dry ingredients into the wet mixture rather than overmixing.

For a richer flavor, use whole milk instead of low fat.

Storage

Store the assembled cake in the refrigerator and consume within 2 days for best freshness. If storing the cake layers before assembling, wrap them tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before frosting. Leftover cake is best enjoyed chilled; allow it to sit at room temperature for 15 minutes before serving.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt content in the cake. If using salted butter, reduce or omit the added salt in the recipe.

What can I use instead of cornflour/cornstarch?

If cornflour is unavailable, you can substitute with an equal amount of potato starch or arrowroot powder to maintain the light texture of the sponge.