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Strawberry Vanilla Layer Cake

This layered cake features a light vanilla sponge filled with a glossy, strawberry jam-like filling made from fresh strawberries and sugar. The cake combines soft crumb textures with fragrant vanilla and vibrant pink fruit layers, resulting in an appealing and flavorful dessert with a tender crumb and juicy filling.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla bean paste
  • 1 1/4 cups whole milk
  • 1 pound fresh strawberries, hulled and chopped
  • 1/2 cup granulated sugar for strawberries

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Four 8-inch round cake pans
  • Cooling racks
  • Offset spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line four 8-inch cake pans with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the dry flour, baking powder, and salt until evenly combined.
  3. In a separate bowl, beat together the softened butter and sugar until the mixture is light, fluffy, and pale in color—this takes about 3-4 minutes.
  4. Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla bean paste for a fragrant aroma.
  5. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry. Mix just until combined after each addition to maintain a tender crumb.
  6. Divide the batter evenly among the prepared cake pans and spread smooth with an offset spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden and springy to the touch.
  8. While the cakes cool, prepare the strawberry filling by combining chopped strawberries with 1/2 cup sugar. Let sit at room temperature for about 20 minutes until the strawberries release their juices and turn glossy and ruby red.
  9. Once the cake layers are completely cooled, spread a thick layer of the strawberry mixture over the first cake. Top with a second cake layer and repeat the process for the remaining layers, layering with strawberries in between.
  10. Use an offset spatula to smooth the top and sides of the assembled cake. Chill the cake for at least 30 minutes before serving to help set the layers.
  11. Slice and serve the cake, savoring the tender sponge with bright strawberry filling and fragrant vanilla aroma on each forkful.

Notes

For extra flavor, garnish with fresh strawberries or a dusting of powdered sugar before serving.