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.
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Strawberries and Cream Layer Cake
- Total Time: 65 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Macerated strawberries and their juices create a burst of summer flavor in this vanilla layer cake. Topped with whipped cream, its a delightful treat.
Ingredients
- 1 box white or vanilla cake mix
- 1 cups (237 ml) all-purpose flour
- 1 cups (200 g) sugar
- 1 cups (227 g) sour cream
- 1 cups (237 ml) water
- 4 eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- 0.5 tsp salt
Instructions
- Wash, hull, and quarter 3 pounds of strawberries, and place them in a large bowl.
- Sprinkle the cut strawberries with 1 cup of sugar and set aside to macerate.
- Preheat oven to 350°F (177°C).
- Prepare three 8-inch round cake pans with parchment paper and cooking spray.
- In a large bowl, combine all cake ingredients.
- Beat the cake ingredients until completely combined and smooth, about 3 minutes.
- Evenly divide the batter among the prepared cake pans.
- Bake for 25-35 minutes, or until a cake tester comes out with wet crumbs. Do not overbake.
- Allow the cakes to cool completely on a wire rack.
- 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 stiff.
- On a serving plate, place one layer of cake. If the cake is domed, cut the rounded part off with a serrated knife.
- Spoon about 1 cup of strawberries and juice over the cake layer.
- Top with a layer of whipped cream.
- Repeat with the other two cake layers.
- Store in the refrigerator until ready to serve.
Notes
- For deeper strawberry flavor, macerate the strawberries for at least 30 minutes, or up to 2 hours, before assembling the cake.
- If you don’t have cake mix, you can easily substitute a homemade vanilla cake recipe. Adjust baking time as needed.
- To prevent sogginess, ensure the cake layers are completely cool before adding the strawberries and whipped cream. Store leftover cake in the refrigerator, ideally separated by parchment paper between layers to absorb excess moisture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 3
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
How do I properly macerate the strawberries for this cake?
Chop the strawberries and place them in a large bowl, then cover them with sugar and let them sit for about an hour. This will allow the strawberries to release their juices and create a sweet syrup.
What should I do if my box mix cake batter is too thick?
If the batter seems too thick, you can add a tablespoon or two of milk to achieve a smoother consistency, but be cautious not to add too much.
Can I use frozen strawberries instead of fresh for the maceration?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding sugar to avoid excess liquid that could dilute the syrup.
