Vanilla Cake with Fresh Strawberry Frosting
Description
Soft, moist vanilla sheet cake topped with strawberry buttercream - you'll love the flavor combo and pretty pink color of this vanilla cake with fresh strawberry frosting.
Ingredients
For the Vanilla Cake
- 2 ½ Cups Cake Flour, sifted (not self rising)
- 1 ½ teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3/4 Cup Unsalted Butter, softened to room temperature
- 1 ½ Cups Granulated Sugar
- 2 Large Eggs, whole, room temperature
- 2 Egg Whites, discard the yolks, room temperature
- 2 teaspoons Vanilla Extract
- 1/4 Cup Sour Cream, room temperature
- 3/4 Cup Milk, room temperature
For the Strawberry Frosting
- 1 ½ Cups Fresh Strawberries, chopped
- 1 Cup Unsalted Butter, softened to room temperature
- 4-5 Cups Powdered Sugar, sifted
- 1/4 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 Tablespoon Whipping Cream, as needed
Instructions
Vanilla Cake
- Preheat the oven to 350 F degrees.
- Grease and flour a 9x13 inch baking pan. Or line the bottom with parchment paper, and grease the sides.
- In a medium-sized bowl whisk together the flour, baking powder, baking soda and salt. Then set aside.2 ½ Cups Cake Flour, 1 ½ teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/4 teaspoon Salt
- Then in a second large bowl using a hand-held mixer on medium speed, beat the butter and sugar together until fluffy (about 2 minutes).3/4 Cup Unsalted Butter, 1 ½ Cups Granulated Sugar
- Add in the 2 large eggs, 2 egg whites and vanilla extract and continue beating until combined (about 30-60 more seconds).2 Large Eggs, 2 Egg Whites, 2 teaspoons Vanilla Extract
- Turn off the mixer and scrape down the sides of the bowl as needed.
- Then beat in the sour cream, followed by about 1/2 of the flour mixture.1/4 Cup Sour Cream
- Finally, beat in the milk followed by the remaining flour mixture. Be careful not to over mix.3/4 Cup Milk
- Pour the batter into the prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean.
- Allow the cake to cool fully before frosting.
Strawberry Buttercream Frosting
- Core the strawberries to remove the white centers, then pulse in a food processor or blender until smooth.1 ½ Cups Fresh Strawberries
- Then put the strawberry puree through a sieve to remove the seeds. You'll likely need to press the mixture through using a spatula or spoon. You should end up with about 1 and 1/2 to 1 and 1/4 cups of strawberry puree
- Pour the strawberry puree into a medium-sized saucepan over low-medium heat.
- Heat the puree until it gently boils while stirring occasionally.
- Allow the mixture to boil gently for 10-15 minutes until it's thick in consistency and dark red-ish pink in color.
- When the mixture is done boiling, You should have about 1/3 cup left. Put the reduced strawberry puree in the fridge or freezer to cool fully.
- To make the frosting, in a large bowl using an electric mixer on medium speed, beat the butter until fluffy.1 Cup Unsalted Butter
- Then turn the mixer down to low speed and beat in 2 cups of the powdered sugar.4-5 Cups Powdered Sugar
- Then turn off the mixer and add in 1/4 cup of the reduced strawberry puree (it must be cold when added), the vanilla and salt.1/4 teaspoon Vanilla Extract, 1/4 teaspoon Salt
- Beat together on low speed.
- Then beat in an additional 2 cups of powdered sugar.4-5 Cups Powdered Sugar
- Once combined, turn the mixer up to medium speed and beat for an additional 30 seconds.
- Beat in a little extra powdered sugar, and up to 1 tablespoon of cream as needed to get the desired consistency and sweetness level.1 Tablespoon Whipping Cream
- Frost the cooled cake with the strawberry frosting, and optionally decorate each piece with half a strawberry.
Notes
**Leftovers can be stored in the fridge in an air-tight container for up to 3 days.
Nutrition
Calories: 472kcal