Real Recipes From Real Home Cooks ®

vanilla cake with strawberry cream

(2 ratings)
Recipe by
Patsy Fowler
Anderson, SC

this is a good one

(2 ratings)

Ingredients For vanilla cake with strawberry cream

  • 2 - 8 oz
    cream cheese, room temperature
  • 1 c
    butter, unsalted room temperature
  • 4 c
    powdered sugar
  • 1/2 c
    seedless strawberry jam
  • 3/4 c
    heavy whipping cream chilled
  • 3 c
    cake flour
  • 3/4 tsp
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 3 c
  • 1 c
    unsalted butter room temperature
  • 7 lg
  • 2 Tbsp
    vanilla extract
  • 1 c
    sour cream
  • 6 Tbsp
    plus 1/3 cup seedless strawberry jam
  • 2 1/4 lb
    strawberries hulled sliced about 6 cups divided

How To Make vanilla cake with strawberry cream

  • 1
    For the frosting beat cream cheese and butter in a large bowl until smooth. You will want to use a electric mixer so you don't end up with lumps. Stop every now and then to scrape down the sides of the bowl.
  • 2
    Beat in sugar then jam. Beat cream in a separate chilled bowl until peaks form. Fold whipped cream into frosting. Cover and chill for a couple of hours until its firm enough to spread.
  • 3
    For the cake preheat oven to 325. Butter and flour 2-9 inch cake pans with 2 inch high sides. In a medium bowl whist together flour, salt, baking powder and baking soda.
  • 4
    In a large bowl cream butter and sugar together until light and fluffy. Add eggs 1 at a time beating after each addition.
  • 5
    Beat in vanilla. Add sour cream and beat for 30 seconds. Add flour mixture in 3 additions beating to blend after each addition. Divide batter into prepared pans.
  • 6
    Bake cake until a toothpick inserted into the center comes out clean 50-60 minutes. Remove from oven and cool for 10 minutes.
  • 7
    Run a sharp knife around the edges of the pans then turn cakes out onto a rack to cool completely. You may want to refrigerate them for a couple of hours to make the next step easier.
  • 8
    Using a serrated knife divide each layer in half horizontally. Place each half cake side down on a cake plate. Spread 2 tablespoons strawberry jam over the cake then spread 3/4 cup of the frosting over the jam.
  • 9
    Arrange 3/4 of the sliced strawberries on top of the frosting in a single layer. Repeat 2 more times with cake layer, jam, frosting and strawberries. Top with remaining cake layer cut side down.
  • 10
    Spread 2 cups of frosting over the top and sides of the cake in a thin layer then frost with remaining frosting.
  • 11
    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.

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