Strawberry Cream Cake
Ingredients
Vanilla Cake Layers
-
2 ½
cups
all-purpose flour, sifted
-
¼
cup
corn starch, sifted
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
1
cup
whole milk
-
½
cup
sour cream
-
5
large
egg whites
-
¼
cup
vegetable oil
-
½
cup
unsalted butter
-
1 ¾
cups
white granulated sugar
-
1
teaspoon
vanilla paste or 1 tablespoon vanilla extract
Vanilla Buttercream + Topping
-
1 ½
cups
unsalted butter, at room temperature
-
4
cups
powdered sugar, sifted
-
1
pinch
salt
-
1
teaspoon
vanilla paste or 2 teaspoons vanilla extract
-
3
tablespoons
heavy cream
-
½
pint
baby strawberries, sliced
-
1
bunch
chamomile flowers
-
1
handful
raspberries
-
½
teaspoon
powdered sugar (for dusting on top)
Instructions
- Preheat the oven to 350°F and prepare two 8-inch cake pans.
- Sift together the flour, corn starch, baking powder, baking soda, and salt.
- In a measuring cup, whisk together the milk, sour cream, and egg whites.
- Cream the butter, sugar, and vanilla in a mixer until fluffy, then mix in the vegetable oil.
- Gradually add the milk mixture and dry ingredients, alternating until combined.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 30 to 35 minutes, or until a skewer comes out clean.
- Cool the cakes in the pans for 5 minutes, then transfer to cooling racks.
- Prepare the buttercream by beating the butter until smooth, then gradually add powdered sugar and salt.
- Add heavy cream and beat until fluffy.
- Assemble the cake by layering frosting and sliced strawberries between the cake layers.
- Apply a crumb coat of frosting, chill, then add a final layer of frosting and decorate.
Nutrition Facts (estimated)
Servings
8
Calories
312
Total fat
5g
Total carbohydrates
19g
Total protein
5g
Sodium
5mg
Cholesterol
59mg
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