Spring Strawberry Vanilla Cake
Highlighted under: Daily Meals
I absolutely love making this Spring Strawberry Vanilla Cake when the weather warms up and strawberries are at their peak. The combination of fresh strawberries and a light vanilla cake creates a delightful dessert that feels both refreshing and indulgent. With just a few simple ingredients, I can whip up this cake for gatherings or a special treat at home. It’s become a favorite in my recipe collection, and I can't wait to share it with you!
When I first baked this cake, I was amazed at how the simple flavors of vanilla and fresh strawberries could create such a complex, delicious dessert. I tested different ratios of strawberries to cake until I found the perfect balance, which truly allows the strawberries to shine without overwhelming the delicate vanilla flavor. This cake is not just a treat; it’s a celebration of spring!
Every time I serve this cake, I enjoy watching my guests light up with joy. I love to serve it with a dollop of whipped cream on top, which adds a luxurious touch. If you want to elevate the cake even further, consider drizzling a bit of melted chocolate over it – it’s a delightful surprise that enhances the overall experience!
Why You'll Love This Cake
- Fresh strawberries bring a burst of sweetness and color.
- Light and fluffy vanilla cake perfectly complements the fruit.
- An easy dessert that impresses guests without too much effort.
Understanding the Ingredients
The foundation of the Spring Strawberry Vanilla Cake lies in its simple yet essential ingredients. All-purpose flour is used for its versatility and structure, creating a cake that is both light and sturdy enough to hold the strawberry topping. The granulated sugar not only sweetens the cake but also helps in achieving that perfect golden crust. Using room temperature eggs and softened butter allows for better incorporation, giving you a more uniform batter and ultimately a fluffier cake.
Fresh strawberries are the star of this dessert, and selecting ripe, juicy ones is crucial. Look for berries that are bright red and firm to the touch, which indicates peak flavor. If your strawberries are slightly less ripe, macerating them with sugar will enhance their sweetness, making them an excellent topping for the cake. For an added touch, consider substituting some of the strawberries with raspberries or blueberries for a mixed berry topping that’s equally delightful.
Baking Techniques for Success
When preparing the cake batter, it's important not to over-mix after adding the flour. This can lead to a dense cake rather than the light and fluffy texture desired. Mix just until the flour is incorporated and no streaks remain. Once in the oven, keep an eye on the baking time; ovens can vary. A toothpick inserted into the center should come out clean or with a few moist crumbs, indicating it's perfectly baked. Make sure to let it cool completely on a wire rack to prevent sogginess.
For the whipped cream, start with chilled equipment. A cold bowl and beaters will help achieve the right texture more quickly. Whip until soft peaks form — over-whipping can turn your cream into butter, so stop as soon as you see peaks that gently bend. If you want to prepare the whipped cream ahead of time, store it in the refrigerator but expect it to deflate slightly. To refresh it before serving, simply re-whip it lightly to restore its texture.
Ingredients
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Whipped Cream (optional)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Make sure to have all ingredients measured before you start baking for best results!
Instructions
Instructions
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this into the creamed mixture, alternating with the milk, and mix until smooth.
Bake the Cake
Pour the batter into a greased 9x13 inch baking dish. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Strawberry Topping
While the cake is cooling, prepare the strawberry topping. In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Let it sit for 15 minutes to allow the flavors to meld.
Make Whipped Cream (Optional)
If using, in a mixing bowl, whip the heavy cream until soft peaks form. Add in the powdered sugar and vanilla extract, continuing to whip until soft peaks form.
Assemble the Cake
Once the cake has cooled, spread the strawberry topping evenly over the cake. Serve with whipped cream if desired.
Enjoy this cake chilled for an extra refreshing treat!
Pro Tips
- For added flavor, feel free to mix in a teaspoon of almond extract into the cake batter. It pairs wonderfully with strawberries.
Storage Tips
To keep the Spring Strawberry Vanilla Cake fresh, store leftovers covered at room temperature for up to two days. If you have whipped cream on the cake, it’s best to refrigerate any remaining portions. After that, consume them within another day or so for optimal freshness. If you're preparing ahead for an event, consider baking the cake a day prior, as it can hold its moisture well when wrapped properly in plastic wrap.
For extended storage, you can freeze the cake. Slice it into portions, wrap each slice in plastic wrap, and place them in an airtight container or freezer bag. This way, you can enjoy a slice of this light and flavorful cake anytime! Just remember to let it thaw in the refrigerator or at room temperature before serving, and refresh with whipped cream and strawberries as needed.
Serving Suggestions
Serve the Spring Strawberry Vanilla Cake on its own for a delightful treat that highlights the fresh strawberries. However, for a more elegant presentation, consider layering the cake with whipped cream and strawberries. It's perfect for special occasions or summer gatherings, adding a visually appealing touch. You can even cut the cake into smaller pieces and serve it in cups with extra whipped cream and berries on top for an individual dessert option.
For a twist, try drizzling a simple lemon glaze over the cake after it has cooled to add a citrusy zing that complements the sweetness of the strawberries. Mixing 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice will create a bright and refreshing finish. This small addition can elevate the flavor profile of the cake and make it even more memorable.
Questions About Recipes
→ Can I use frozen strawberries?
Yes, but fresh strawberries offer the best taste. If using frozen, thaw them and drain excess liquid before topping the cake.
→ How should I store the cake?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
→ Can I make this cake ahead of time?
Absolutely! The cake can be baked a day in advance and stored, then topped with strawberries just before serving.
→ What can I serve with this cake?
This cake pairs well with vanilla ice cream or a berry sauce for added sweetness.
Spring Strawberry Vanilla Cake
I absolutely love making this Spring Strawberry Vanilla Cake when the weather warms up and strawberries are at their peak. The combination of fresh strawberries and a light vanilla cake creates a delightful dessert that feels both refreshing and indulgent. With just a few simple ingredients, I can whip up this cake for gatherings or a special treat at home. It’s become a favorite in my recipe collection, and I can't wait to share it with you!
Created by: Belinda Fraser
Recipe Type: Daily Meals
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Whipped Cream (optional)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this into the creamed mixture, alternating with the milk, and mix until smooth.
Pour the batter into a greased 9x13 inch baking dish. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the strawberry topping. In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Let it sit for 15 minutes to allow the flavors to meld.
If using, in a mixing bowl, whip the heavy cream until soft peaks form. Add in the powdered sugar and vanilla extract, continuing to whip until soft peaks form.
Once the cake has cooled, spread the strawberry topping evenly over the cake. Serve with whipped cream if desired.
Extra Tips
- For added flavor, feel free to mix in a teaspoon of almond extract into the cake batter. It pairs wonderfully with strawberries.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 100mg
- Sodium: 180mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 4g