Decadent Vanilla Cake with Strawberries
Soft, fluffy vanilla layers meet a luscious cream cheese filling and fresh strawberries in this irresistible cake. Light, creamy, and perfectly balanced, it’s a showstopper dessert that’s as beautiful as it is delicious that is ideal for any celebration
2 hr
Instructions
-
Preheat the oven to 180°C. Grease three 20 cm round cake pans and line them with parchment paper.
-
In a bowl, combine the cake flour, baking soda, baking powder, and salt. Mix well and set aside.
-
In a stand mixer, cream the Emborg Unsalted Butter and sugar until light, pale, and fluffy.
-
Add the eggs one at a time, mixing well after each addition.
-
Add the vanilla extract and buttermilk. Mix until fully combined.
-
Add half of the dry ingredients to the wet mixture and mix well. Add the remaining dry ingredients and mix just until combined. Do not overmix.
-
Divide the batter evenly among the three prepared cake pans.
-
Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
-
Let the cakes cool in the pans for 15 minutes, then remove and transfer to a wire rack to cool completely.
-
In a stand mixer, beat the Emborg Original Cream Cheese until light and fluffy. Transfer to a piping bag and set aside.
-
Whip the Emborg Natural Whipping Cream together with vanilla essence until it reaches medium peaks. Set aside.
-
Trim the tops of the cakes to make them flat.
-
Place the first cake layer on a serving plate. Spread or pipe half of the cream cheese filling evenly on top.
-
Arrange the sliced strawberries vertically over the filling.
-
Place the second cake layer on top, then repeat with the remaining cream cheese filling and strawberries.
-
Top with the third cake layer. Frost the entire cake with the whipped topping and decorate as desired for a beautiful and personal centerpiece.
Slightly chill the cake layers (30–60 mins), so they’re easier to handle and less crumbly.
%name%
%time_passed%
%comment%
%name%
%time_passed%
%comment%
Choose a list below to save
