Strawberry Bloom Vanilla Cake
Strawberry Bloom Vanilla Cake is a delightful treat that beautifully combines the flavors of fresh strawberries and fluffy vanilla cake. This dessert is perfect for celebrations, parties, or just a sweet indulgence at home. Its vibrant look and exquisite taste make it a favorite for those who enjoy fruity desserts.
Why Make This Recipe
Making Strawberry Bloom Vanilla Cake is a rewarding experience. The cake is moist and flavorful, while the fresh strawberries add a touch of sweetness and a pop of color. This recipe allows you to showcase your baking skills and impress your family and friends. Plus, it’s a fun activity to enjoy with loved ones in the kitchen!
How to Make Strawberry Bloom Vanilla Cake
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk, room temperature
- ¼ cup sour cream
- 2 cups heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp cream cheese for stability
- 2 ½ cups fresh strawberries (about 25–30 medium berries)
- A few mint leaves for center garnish
Directions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Mix the sour cream with the milk. Gradually add the flour mixture and milk mixture to the batter in three parts, starting and ending with the flour mix.
- Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cakes cool completely before frosting.
- For the frosting, beat the heavy whipping cream, powdered sugar, and vanilla together until stiff peaks form.
- (Optional) If you want extra stability, beat in softened cream cheese at the beginning.
- To assemble, place one layer of cake on your serving board or plate. Spread a generous layer of whipped cream on top, add sliced strawberries, and then place the second cake layer on top.
- Apply a crumb coat of whipped cream and chill the cake for 20 minutes.
- Frost the entire cake smoothly with the remaining whipped cream.
- For decoration, slice strawberries and arrange them in circular layers on top of the cake.
- Garnish with mint leaves or a whole strawberry in the center, and whole strawberries around the bottom. Chill for 30–60 minutes before serving.
How to Serve Strawberry Bloom Vanilla Cake
Serve Strawberry Bloom Vanilla Cake chilled. You can cut it into slices and serve it on plates. It pairs well with a cold glass of milk or a cup of tea!
How to Store Strawberry Bloom Vanilla Cake
Store any leftover cake in an airtight container in the refrigerator. It will keep well for about 3–4 days. If possible, wait to add the strawberries and whipped cream until you are ready to serve for the best taste and freshness.
Tips to Make Strawberry Bloom Vanilla Cake
- Make sure your butter and eggs are at room temperature for a smoother batter.
- Use fresh strawberries for the best flavor and decoration.
- If the cake layers are dome-shaped, level them with a knife before stacking for a neat finish.
Variation
You can try adding lemon zest to the batter for a hint of citrus flavor. Another option is to use different berries, like blueberries or raspberries, in place of strawberries.
FAQs
Q: Can I use frozen strawberries?
A: Yes, but be sure to thaw and drain them well to avoid excess moisture in the cake.
Q: How do I make my cake extra moist?
A: Adding sour cream or yogurt in the batter helps keep the cake moist.
Q: Can I bake this cake ahead of time?
A: Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator until you are ready to frost and serve.
