Vanilla Cake with Strawberry Filling and Butter Icing
Vanilla Cake with Strawberry Filling and Butter Icing
Vanilla Cake with Strawberry Filling and Butter Icing is a timeless classic that brings to the table the delicacy of vanilla, the sweetness of fresh strawberries and the richness of a velvety butter icing. This cake is ideal for celebrating special occasions or to make a simple afternoon a moment of pure sweetness. The soft, fragrant cake is enriched with a fresh, juicy filling, while the butter icing gives it an elegant, mouth-watering finish.
Ingredients
- 250 g of 00 flour
- 200 g of caster sugar
- 150 g of butter at room temperature
- 4 eggs at room temperature
- 120 ml of whole milk
- 2 teaspoons of vanilla extract
- 2 teaspoons of baking powder
- 1 pinch of salt
- For the Strawberry Filling
- 250 g of fresh strawberries cut into pieces
- 2 tablespoons of sugar
- 1 tablespoon of lemon juice
- For the Butter Icing
- 250 g of butter at room temperature
- 400 g of icing sugar
- 2 teaspoons of vanilla extract
- 2-3 tablespoons of milk if necessary
Instructions
- Preparing the Vanilla Cake
- Preheat the oven: Preheat the oven to 180°C. Grease and flour two 22 cm diameter cake tins or line them with baking paper.
- Prepare the dough: In a large bowl, whip the butter with the caster sugar until light and fluffy. Add the eggs, one at a time, continuing to whisk after each addition. Add the vanilla extract.
- Add the dry ingredients: In a separate bowl, sift together the flour, baking powder and salt. Gradually incorporate the dry ingredients into the butter and egg mixture, alternating with the milk. Stir until the mixture is smooth.
- Bake the cake: Divide the dough evenly between the two prepared cake tins. Bake in a preheated oven for about 25-30 minutes, or until a toothpick inserted in the centre of the cakes comes out clean. Let the cakes cool completely on a wire rack.
- Preparing Strawberry Stuffing
- Prepare the strawberries: In a bowl, mix the chopped strawberries with the sugar and lemon juice. Leave for about 15-20 minutes, stirring occasionally, until the strawberries release their juice and small bubbles of syrup form.
- Preparing Butter Icing
- Whip the butter: In a large bowl, whip the butter at room temperature until creamy and smooth.
- Add the icing sugar: Gradually, add the sifted icing sugar, continuing to whip at low speed. Once all the sugar has been incorporated, increase the speed and whip until fluffy.
- Add vanilla and milk: Add vanilla extract and, if necessary, add 2-3 tablespoons of milk to reach the desired consistency for the icing.
- Assembling the Cake
- Filling the cake: Place one of the cake disks on a serving plate. Spread the strawberry filling evenly over the surface of the cake. Place the second cake disc on top.
- Cover with icing: Using a spatula, cover the entire cake with buttercream icing, smoothing the surface and sides. If desired, you can decorate the cake with fresh strawberries and a light dusting of icing sugar.
- Service
- The Vanilla Cake with Strawberry Filling and Buttercream Frosting is now ready to serve. It is perfect enjoyed at room temperature, perhaps accompanied by a cup of tea or a glass of cold milk. Keep it in the fridge if it is not going to be eaten straight away, but remember to leave it at room temperature for about 20 minutes before serving to best appreciate its softness and flavour.
Notes
This Vanilla Cake with Strawberry Filling and Buttercream Frosting is a simple yet elegant cake that combines fresh and creamy flavours in a single preparation. It is ideal for celebrating birthdays, anniversaries or simply to make any day special.
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