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Strawberry Vanilla Butter Cake with Cream Filling Recipe

★★★★★

5 from 111 reviews
  • Author: Jack
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

This classic Vanilla Sponge Cake, also known as a VButter Cake, is a light and airy dessert perfect for any occasion. Made with a balanced blend of butter, eggs, and flour, it’s layered with luscious whipped cream and fresh strawberries for a refreshing finish. Soft, moist, and topped with sweetened cream and juicy berries, this cake is as beautiful as it is delicious.

Ingredients

Scale

Cake Batter

  • 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

Whipped Cream & Decoration

  • 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)

Instructions

  1. Preheat Oven: Set your oven to 180°C/350°F (standard) or 160°C/320°F if using a fan/convection oven. Position the rack in the middle for even baking.
  2. Prepare Pans: Butter two 20 cm (8 inch) cake pans thoroughly and line the bases with baking paper to prevent sticking.
  3. Combine Wet Ingredients: In a bowl, whisk together the eggs, milk, and vanilla extract until smooth and well blended.
  4. Mix Dry Ingredients: In a separate bowl, add the plain flour, cornflour, baking powder, caster sugar, and salt. Use a handheld beater on the slowest speed (speed 1) to quickly whisk these ingredients together.
  5. Incorporate Butter in Batches: Add one-third of the softened butter to the dry ingredients. Insert the beaters into the butter and mix on speed 1 until just incorporated. Increase speed to 5 and whisk for 10 seconds. Repeat this process two more times with the remaining butter, creating a texture resembling wet sand.
  6. Add Wet Mixture: Pour in half of the wet ingredients to the butter-flour mixture. Beat until incorporated. Add the remaining wet ingredients and continue beating on medium speed (speed 5) until the batter is almost completely smooth.
  7. Divide Batter and Bake: Pour the batter evenly between the prepared cake pans and smooth the surface with a spatula; the batter will level out during baking. Bake for approximately 25 minutes.
  8. Check Doneness: Insert a skewer into the center of each cake. It should come out clean but still moist, indicating the cakes are perfectly baked.
  9. Cool Cakes: Transfer the pans to a cooling rack and let them cool for at least 15 minutes before removing the cakes from the pans to cool completely.
  10. Optional – Level Cakes: Use a serrated or bread knife to slice off the domed tops of the cakes horizontally for flat layers, ensuring neat presentation when stacked.
  11. Make Whipped Cream: In a clean bowl, combine whipping cream, vanilla extract, and white sugar. Beat on high speed with a handheld or stand mixer until stiff peaks form.
  12. Prepare Piping Bag (Optional): If you want decorative swirls, transfer 1 cup of the whipped cream into a piping bag fitted with a large star nozzle.
  13. Assemble Cake: Place one cake layer on a serving platter and spread a thin layer of whipped cream over the top.
  14. Add Strawberries: Arrange the halved strawberries cut side down evenly over the cream layer.
  15. Add Cream Layer: Spread one-third of the remaining whipped cream over the strawberry layer.
  16. Stack and Frost: Place the second cake layer on top. Cover the entire cake — top and sides — with the rest of the whipped cream. Use the piping bag to pipe decorative cream edges if desired.
  17. Decorate: Finish by placing the remaining strawberries on top of the cake as decoration. Serve and enjoy your homemade vanilla sponge cake with fresh cream and strawberries.

Notes

  • Note 1: Using a combination of plain flour and cornflour helps achieve a lighter, more tender sponge texture.
  • Note 2: Buttering and lining cake pans ensures cakes release easily after baking and prevents sticking.
  • Use room temperature ingredients to help with proper mixing and a smooth batter.
  • Ensure the whipped cream is beaten to stiff peaks for stable frosting that holds shape.
  • Adjust sugar amount in cream according to taste if a less sweet finish is preferred.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Keywords: Vanilla sponge cake, VButter cake, strawberry cream cake, whipped cream cake, layered vanilla cake, classic dessert

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Find it online: https://eatwithjack.com/strawberry-vanilla-butter-cake-with-cream-filling-recipe/