Print

Vanilla Cake with Stabilized Strawberry Whipped Cream

A tall, layered slice of Strawberry Whipped Cream Cake showing vanilla sponge layers and pink strawberry filling on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a light vanilla sponge cake layered and frosted with stabilized whipped cream infused with fresh strawberries.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup heavy whipping cream, cold
  • 1/2 cup fresh strawberries, pureed and strained
  • 1/4 cup powdered sugar, sifted
  • 1 tablespoon unflavored gelatin powder
  • 3 tablespoons cold water
  • Extra fresh strawberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
  6. Prepare the gelatin: Sprinkle the gelatin powder over the cold water in a small, heatproof bowl. Let it bloom for 5 minutes. Gently heat the gelatin mixture over a simmering water bath (or microwave in short bursts) until the gelatin is fully dissolved and clear. Let it cool slightly but do not let it set.
  7. Prepare the strawberry puree: Mash or blend the fresh strawberries until smooth, then press the puree through a fine-mesh sieve to remove seeds and excess liquid. You need 1/2 cup of smooth puree.
  8. In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the sifted powdered sugar and continue whipping until medium peaks form.
  9. Slowly drizzle the slightly cooled, dissolved gelatin into the whipped cream while the mixer is running on low speed. Mix briefly until incorporated.
  10. Gently fold the strained strawberry puree into the whipped cream mixture until streaks disappear, creating a uniform light pink color. Do not overmix.
  11. To assemble, place one cooled cake layer on a serving plate. Spread about one-third of the strawberry whipped cream evenly over the first layer. Top with the second cake layer.
  12. Use the remaining whipped cream to frost the top and sides of the cake.
  13. Chill the cake for at least 2 hours before slicing to allow the stabilized cream to set firmly. Garnish with fresh strawberry slices before serving.

Notes

  • To ensure the whipped cream holds its shape, use very cold heavy cream and chill your mixing bowl and whisk attachment before starting.
  • Using freeze-dried strawberry powder instead of fresh puree will result in a more stable cream with intense flavor, but you may need to add a splash of milk to maintain moisture.
  • For cleaner slicing, use a long, thin knife dipped in hot water and wiped dry between each cut.

Nutrition

Find it online: https://savorandpin.com/strawberry-whipped-cream-cake-recipe/