Ingredients
- 3 cups cake flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (1.5 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 2 Tbsp vanilla extract
- 3/4 cup milk
- See separate recipes for frosting (below)
- 3 cups heavy cream
- 8 oz. cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 Tbsp vanilla extract
- 3 pints (~2 pounds) strawberries, stems and hulls removed
- 12 Tbsp (6 oz.) unsalted butter, room temperature
- 12 oz. cream cheese, room temperature
- 1 1/2 Tbsp vanilla extract
- 5 1/2-6 cups powdered sugar
- 3 cups strawberries, diced
Preparation
Step 1
Grease and flour 2 9” round cake pans; set aside. Preheat oven to 325°F.
In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside.
Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.
Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined.
Add the remaining flour mixture; mix on low until well combined.
Add the remaining milk; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
Make either the Original Strawberry Frosting or the Strawberry Cream Cheese Frosting (both recipes below). Note: Some readers have had trouble with the Original version being too loose of a frosting. I have personally never had this happen, but I have included a basic cream cheese frosting recipe here as well. Feel free to make whichever frosting you'd like...both are delicious!
Place one layer of cake on a large plate. Frost the top of the layer with Strawberry Frosting. Place the second layer of cake on top and frost the top of the cake.
The cake pictured in this post actually has 3 layers. I normally make this cake in 2 layers, and the recipe below is for the 2-layer version. If you'd like to make the 3-layer version, just make 1.5x the recipe.
In a medium bowl, beat the heavy cream until stiff peaks form; set aside. (See note below.)
Using an electric mixer, beat the softened cream cheese on high speed until light and fluffy. (Tip: Stop and scrape the sides of the bowl once or twice during this step.)
Add the sugar and vanilla; beat on medium speed until fully combined.
Add the diced strawberries to the bowl and mix until fully combined. (Note: The frosting will turn pink; mix until frosting is uniform in color.)
Remove the bowl from the mixer and fold in the whipped cream with a large spoon or spatula.
**Note from reader who recently made this frosting: Reduce cream to just 1 cup. I haven't personally tried this yet, but I will give it a shot next time we make this cake here in our house!**
Using an electric mixer, cream together butter and cream cheese until smooth.
Add vanilla extract and powdered sugar 1 cup at a time, mixing after each addition.
Using a spatula or large spoon, stir in diced strawberries.
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