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This vanilla cake with strawberries and cream creates an eye-catching treat that pairs fluffy vanilla layers with smooth vanilla pudding and juicy strawberries. Together, they make a perfect flavor mix that's visually stunning yet actually quite easy to put together.
I whipped this up for my daughter when she wanted strawberries at her spring birthday party. I'll never forget how her eyes lit up when the first slice showed off those beautiful berries hidden inside the cake.
Ingredients
- All purpose flour: Gives you that soft, tender bite in every forkful
- Baking powder: Makes everything rise just right without getting too fluffy
- Unsalted butter: Brings a lovely richness while maintaining a light feel
- Sour cream: The magic touch that keeps everything moist for several days
- Egg whites: Beaten separately to make the cake incredibly airy
- Instant vanilla pudding mix: Cuts down prep work but keeps all the yummy flavor
- Heavy whipping cream: Forms a sturdy filling and pretty topping
- Fresh strawberries: Add pop of color and sweet, natural goodness
- Vanilla bean paste: Dotted throughout the whipped cream for amazing taste and looks
Step-by-Step Instructions
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- Prepare the Pan:
- First, heat your oven to 350°F and butter your springform pan generously. Try using sugar instead of flour to coat the pan. This adds a bit of sweetness and gives the outside of your cake a nice little crunch.
- Make the Base Batter:
- Mix your dry stuff with the butter using your electric mixer. Think of it like making a pie crust where you want everything well combined. Keep beating until you can't see any butter chunks so the cake will bake evenly.
- Add Wet Ingredients:
- Now pour in the oil, vanilla, sour cream and milk. Mix just enough to combine everything. Don't go overboard or you'll end up with a tough cake. You want a smooth batter without working it too much.
- Whip Egg Whites:
- Grab a totally clean bowl and beat those egg whites until they form stiff peaks. This is super important for getting that light texture. You'll know they're ready when you can flip the bowl upside down and nothing falls out. Make sure there's absolutely no grease in your bowl or the whites won't fluff up.
- Fold in Egg Whites:
- Now gently fold those whites into your batter with a spatula. Cut down the middle, scrape the bottom, then fold over. Turn your bowl and do it again until everything's just mixed but still fluffy. This keeps all that air you worked so hard to get.
- Bake the Cake:
- Pour everything into your pan and bake for 35-45 minutes. It's done when you stick a toothpick in and see just a few moist crumbs. Let it cool in the pan about 15 minutes before moving to a cooling rack.
- Prepare the Pudding:
- Mix the instant pudding with heavy cream and milk for two minutes. Using heavy cream makes this pudding extra thick and creamy compared to just milk alone. Pop it in the fridge until you need it.
- Assemble the Cake:
- After it's completely cool, cut the cake into two even layers. Put strawberry halves around the edge of the bottom layer with the cut side facing out. Fill the middle with pudding and spread it out between the berries. Put the top cake layer on and press down lightly.
- Make Whipped Cream:
- Beat heavy cream with sugar, vanilla bean paste and salt until you get soft peaks. This topping will hold its shape but still look fluffy and soft. The pinch of salt really brings out the sweetness and vanilla flavor.
I really can't say enough about using vanilla bean paste in whipped cream. I stumbled across it at a small food shop years ago and now won't make whipped cream any other way. Those tiny dark flecks look so pretty against the white cream and taste way better than regular extract.
Creating That Gorgeous Strawberry Circle
Getting that pretty ring of strawberries takes a little thought. Try to pick berries that are about the same size so everything looks uniform. When you put them around the edge, make sure they aren't taller than your springform pan. This way your top cake layer will sit flat. I've found that medium strawberries cut down the middle work best. Push them slightly into the pudding to help them stay put.
Prep Ahead Options
This cake actually tastes better when made ahead. The flavors really come together nicely as it sits in the fridge. You can bake the cake layers up to two days before and wrap them tight in plastic. The pudding works fine made 24 hours ahead. I'd wait to add the whipped cream until four hours or less before serving so it looks its best, though the whole cake tastes even better on the second day.
Different Fruit Ideas
Strawberries might be the classic pick, but you can switch things up with other fruits. Try peaches or raspberries in summer. When fall comes around, go for thin apple slices mixed with cinnamon. Bright citrus segments work great during winter months. Just make sure whatever fruit you pick isn't too juicy or your cake might get soggy. If you use frozen fruit, thaw it completely and drain off all the liquid first.
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This treat will definitely wow everyone, but it's still easy enough for someone just starting out with baking. The mix of fresh strawberries and creamy filling will have everybody asking for another piece!
Frequently Asked Questions
- → Can I make this cake ahead of time?
You can definitely make this cake a day before you need it. Put the cake together with the pudding inside and keep it in the fridge, but wait to add the whipped cream and fresh berries until a few hours before serving so everything stays pretty and keeps the right texture.
- → Can I use frozen strawberries instead of fresh?
We really suggest using fresh berries for both inside and on top since frozen strawberries leak too much water when they thaw and will make your cake soggy. If you've got no choice but to use frozen, only use them inside the cake and make sure to thaw and drain them really well first.
- → What can I substitute for the instant vanilla pudding?
You can whip up your own vanilla custard instead. Mix 2 cups milk, 1/2 cup sugar, 4 egg yolks, 1/4 cup cornstarch, and 2 teaspoons vanilla. Cook it all while stirring until it gets thick, then let it cool completely before using it in your cake.
- → How do I store leftover cake?
Put any extra cake in a container that seals well and keep it in your fridge for up to 3 days. The cake might get a bit soggier as time goes by since the strawberries will keep releasing juice, but it'll still taste great.
- → Can I use a different size cake pan?
Sure, you can swap in an 8" or 9" springform pan instead of the 7" one in the recipe. Just know your cake won't be as tall and you'll need to bake it for about 5-10 minutes less. Start checking if it's done sooner by sticking a toothpick in the middle.
- → Why do you brush milk on the cake layers?
Adding milk to the cake layers helps keep everything moist if your cake comes out a bit dry after baking. You don't have to do this step, but it's a good trick to make sure your finished cake turns out perfectly moist and soft.