Layered with macerated strawberries and their juices, this easy vanilla cake with cream is a summer delight.
This cake makes me think spring and summer thoughts. Warm, breezy, budding-tree, blooming flower, happy spring thoughts.
This cake is a regular for us over the summer months, so I felt like breaking it out and sharing it with you all might just hurry things along. Plus, it’s Y-U-M.
The very best thing about this recipe is that it’s super easy. The cake even uses a doctored up box mix as the base – and it’s just a matter of putting all of the ingredients in a bowl and beating them together. I’d almost call it a dump cake.
If you’ve never had macerated strawberries, you’re in for a treat. Just chop up the berries and put them in a big bowl, then cover them with sugar and let them sit for an hour or so. They will naturally juice, which will combine with the sugar and leave you with the sweetest, most delicious strawberry syrup you’ve ever had. Then, you pour the syrup over the top of the cake, and it soaks deep into the pores of the cake.
Strawberries and Cream Layer CakeErin Mahoney
For the cake:
- 1 box white or vanilla cake mix
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup sour cream
- 1 cup water
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt Coupons
- Click the link above for the ratio.
- Click the link above for the measurements
- Wash, hull and quarter 3 pounds of strawberries, and place in a large bowl.
- Sprinkle cut berries with a 1 cup of sugar. Set aside to macerate.
- Preheat oven to 350 degrees (F)
- Prepare three 8-inch round pans with parchment and cooking spray. Set aside.
- In a large bowl, combine all of the cake ingredients. (Yes, all of them!)
- Beat ingredients until completely combined and smooth - about 3 minutes.
- Evenly divide batter among the cake pans. I use a kitchen scale to make it easy.
- Bake for 25-35 minutes (depends on your oven) or until a cake tester comes out with wet crumbs. Don't overbake.
- Allow to cool completely on a wire rack.
- Once cool, prepare whipped cream.
- In a large glass bowl, beat whipping cream until it begins to firm and forms very soft peaks.
- Add confectioners sugar and vanilla extract, and beat until very stiff - you want it to hold its shape under the weight of the cakes.
- On your serving plate, place one layer of cake upright. If your cake is domed, cut the rounded part off with a serrated knife so it's flat.
- Spoon about a cup of strawberries and juice over the cake in an even layer. Top with a layer of whipped cream.
- Repeat with the other two layers. Be generous with the sugared strawberry juice, it helps flavor the cake!
- Store in the refrigerator until ready to serve.
Erin Mahoney is a food blogger from the Kansas City area. With a day job in the TV business and two little girls at home, this busy Mom spends her very limited free-time experimenting in the kitchen. While her culinary efforts tend to fall on sweet treats and comfort foods, her focus is on real, from-scratch food for her family and friends. Her blog, Lemon Sugar, is full of whimsical recipes and anecdotal stories that will warm your heart and make you hungry.