Strawberry Vanilla Cream Cake

A dreamy cake topped with vanilla bean whipped cream and strawberries. Perfect for any celebration! You can bake the cakes in advance and freeze them. On the day you’re serving, take them out to defrost on the counter for several hours, then add the whipped cream and strawberries 1-2 hours before serving.

For the cake:

1 cup butter, room temp

1 1/4 cups sugar

1 3/4 cups flour

2 tsp baking powder

1/2 tsp salt

3 eggs plus 1 yolk, room temp

2 tbsps vanilla extract

3/4 cup buttermilk

For the strawberries

2 lb strawberries

2 tbsps powdered sugar

For the cream:

1 cup whipping cream

1 8oz tub mascarpone

1 tsp vanilla extract

1/4 cup powdered sugar

Method:

Preheat oven to 350F. 

Butter and line 2 x 8 inch cake pans with parchment paper on the base of the pans.

Cream the butter and sugar in a food mixer until light and fluffy.

Beat the eggs and vanilla extract in a small bowl and slowly add to the butter and sugar, mixing all the while.

In a separate bowl, combine the flour, salt and baking powder. Add to the mixer, alternating with the buttermilk until all the flour is incorporated, but be careful not to overmix.

Spread the batter evenly between the two pans and bake for 25-30 minutes, checking that a knife comes out clean.

Remove from pans and allow to cool completely.

Set aside half the strawberries for decoration. 

Hull and slice the remaining strawberries. Place in a bowl with the powdered sugar and allow to macerate for about 20 minutes.

Beat the whipping cream with the powdered sugar, vanilla and mascarpone until stiff peaks form.

Smooth half the mascarpone cream over the bottom layer of the cake. Cover with the macerated strawberries. Place the top layer of cake on top of the cream and strawberries.

Cover the top cake layer with the remaining mascarpone cream and smooth the surface with a palette knife or spatula.

Cut the remaining strawberries into halves.

Decorate the top of the cake with the halved strawberries and serve.