Vanilla Cake with Strawberry Cream Frosting Recipe

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Let me start by saying, I’m a boxed cake kind of gal!  Actually when it comes to cakes and brownies, I rarely make ’em from scratch. A boxed mix is just too easy! After seeing this Vanilla Cake with Strawberry Cream Frosting from Bon Appetit (May 2009), I thought I would venture outside of my comfortable cake mix box and go for it. I am so glad that I did because this is the best cake I have ever made!  Seriously, when I served it to my family, they all thought it tasted better than what you buy at a bakery. Plus, even though it requires quite a few ingredients, it really isn’t all that hard to make!

The cake was moist and perfect and the frosting was deeee-licious!  I’m not normally good at making homemade frosting either. I almost always use a can because normally most frosting recipes turn out like pure sugar and just don’t taste good. Not this one!  Seriously… BEST. CAKE. and FROSTING. EVER. It’s like strawberry shortcake but better. I just can’t say enough about this recipe.

Plus, it is the perfect Spring event or Easter cake! I made it for a family event this past weekend and it was a hit with everyone! If you like strawberries, you will LOVE this cake!

strawcake5 Vanilla Cake with Strawberry Cream Frosting Recipe

Vanilla Cake with Strawberry Cream Frosting

Ingredients:

Frosting –

  • 2 8-oz packages of cream cheese, room temperature (I used low-fat)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/2 cup seedless strawberry jam
  • 3/4 cup chilled heavy whipping cream

Cake –

  • 3 cups cake flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 7 large eggs
  • 2 TBSP vanilla extract
  • 1 cup sour cream (I used low fat)
  • 6 TBSP plus 1/3 cup seedless strawberry jam
  • 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided

MAKE THE FROSTING

1) Put a small/medium bowl in the freezer to chill.  In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)

strawcake5 Vanilla Cake with Strawberry Cream Frosting Recipe

MAKE THE CAKE

2) Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10″ cheesecake pans – aka springform pans – because they were the only round pans I had with high enough sides and they worked great!)  In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.

strawcake5 Vanilla Cake with Strawberry Cream Frosting Recipe

2) Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.

3) Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.

strawcake5 Vanilla Cake with Strawberry Cream Frosting Recipe

4) Spread 3 TBSP of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.

strawcake5 Vanilla Cake with Strawberry Cream Frosting Recipe

5) Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people. It says it has 12 servings but I definitely think it feeds even more!

strawcake5 Vanilla Cake with Strawberry Cream Frosting Recipe

strawcake5 Vanilla Cake with Strawberry Cream Frosting Recipe

strawcake5 Vanilla Cake with Strawberry Cream Frosting Recipe

strawcake5 Vanilla Cake with Strawberry Cream Frosting Recipe

BEST. STRAWBERRY. CAKE. EVER.

Strawberry cake not your thing? Try our Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars!

 

 

 

4.7 from 29 reviews
Vanilla Cake with Strawberry Cream Frosting Recipe
 
Ingredients
  • Frosting -
  • 2 8-oz packages of cream cheese, room temperature (I used low-fat)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar
  • ½ cup seedless strawberry jam
  • ¾ cup chilled heavy whipping cream
  • Cake -
  • 3 cups cake flour
  • ¾ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 3 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 7 large eggs
  • 2 TBSP vanilla extract
  • 1 cup sour cream (I used low fat)
  • 6 TBSP plus ⅓ cup seedless strawberry jam
  • 2¼ lbs strawberries, hulled, sliced (about 6 cups), divided
Instructions
  1. FROSTING: Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it's firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)
  2. CAKE: Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10" cheesecake pans - aka springform pans - because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
  3. Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.
  4. Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
  5. Spread 3 TBSP of strawberry jam over the cake, then spread ¾ c of the frosting over the jam. Arrange ¾ c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
  6. Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people. It says it has 12 servings but I definitely think it feeds even more!
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Baby Gizmo founder Hollie Schultz is the proud mom of three adorable kids. This certified CPS (Child Passenger Safety) Tech and baby gear expert is the host of the Baby Gizmo video reviews giving moms the inside look at baby products before they purchase them. Hollie is also the co-author of The Baby Gizmo Buying Guide. A former resident of Los Angeles, she and her family now live in North Carolina where she is having a blast designing and decorating her new home.

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98 Comments on "Vanilla Cake with Strawberry Cream Frosting Recipe"

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Melissa Lawrence
Guest

Will the strawberries get discolored and mushy if I make the day before. I’ve had this problem with previous strawberry cake recipes.

Brittni S.
Guest

I found this recipe a few years ago and I have been making it for every family holiday since. My mom LOVES it and demands that I make it every Easter. The cake is actually known as “Britt’s Easter cake” in the family now. It is fabulous! The only thing I do differently is use just enough powdered sugar to give the icing good consistency…Only because I love to taste the tartness in cream cheese icings. But that is a personal preference, the recipe truly is perfect. Doesn’t need tweaking at all.

Mrs. Romeo
Guest

Just finished this cake for a daughters birthday. It was perfect. I didn’t have two inch deep pans so I actually split the batter into three 9″ 1/2″ inches and it turned out perfect. I now also have a new fruit dip that my husband loves from the left over frosting. Thank you for posting this and sharing. I really appreciated the effort and time you put into this just to share with us.

Elise
Guest

Is there any way this can be made in a 9×13 glass pan???

It looks soooo delicious

Samanna
Guest

Followed this recipe to the T, it came out so good! Family loved it! Thanks for sharing!

Christi
Guest
I just made this for my baby girl’s first birthday. It turned out fantastic! I simplified it a bit by using regular stabilized whipped cream frosting, skipping the jam, and not slicing the cakes in half (so I had two layers instead of four, and just strawberries and whipped cream in the middle), and then used strawberries and frosting on top to decorate it to look like a strawberry patch. The cake was delicious and easy to make, and I could see it going well with a lot of different kinds of fruit. Maybe next time I’ll try it with… Read more »
Sheryl
Guest
I made this for my daughter’s 24th birthday. She wanted a “Strawberry Vanilla cake”, so I found your recipe on line. I have to believe that this is one of the best cakes I have ever made! The cake is delicious – just dense enough to hold the strawberries, frosting, and layers. I did not have the larger cake pans, so I made it with three 9 inch pans. I sliced each one in half, giving me a 6 layer cake! It was beautiful! The icing is yummy – not overly sweet, but with a creamy texture much like thick… Read more »
Ragia
Guest

This recipe made the best strawberry cake we ever had!!! Thank you 🙂

Ragia
Guest

I tried this recipe and it is the best strawberry cake we have ever put in our mouth!!! Yummmmm

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Guest
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Eileen Sastre
Guest

I made this cake for my daughter’s 31st birthday. Been making strawberry cakes for 31 years and this was the best! Everyone loved it! The frosting tasted like strawberry ice cream. Thanks!

Ana
Guest

Made this for the second time now! SO Amazing and super easy to make and assemble. Made this for easter twice now and everyone has enjoyed it! Perfect for a spring or summer get together

Joyce
Guest

Hi! this recipe looks amazing. I love baking and Im pretty good at it, but for some reason my vanilla cakes are always dense! No matter what I try… Cant wait to give this one a try.

I do have a question. You said to prepare two pans, but in the end you say its a 4 layer cake, so Im just a little confused.

Did you double the recipe? Cut the cakes in half? Please let me know.

Thank you!

Joyce
Guest

Never mind! I just read that you cut them in half… I must have skipped that! Sorry

Jessie
Guest

What’s the sponge like?Dense or soft?

Thanks

Mansi
Guest

Hey Hollie

Ur cake looks amazing. I am gonna try it for my husbands bday day after tom. I have a question though- since this is a huge cake, can i just make one pan and juz have two layers? Could you please advise on how correctly measure the ingredients if am only making one?
Thanks

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