Nothing says warm weather more than strawberries and cream! Hopefully we will get some warmer weather now!! I made this for a family birthday gathering and my dad really loved it. I think you will too!
This recipe is basically a really easy vanilla dream cake recipe, baked in two pans, then cut horizontally when cooled so there are four layers, then it is basically filled with strawberry and cream filling, and iced with more whipped cream mixture.
To get a good level cake use a cake levelling tool and be sure to only cut once the cake is really cold (think refrigerated until completely cold and chilled a bit extra in the freezer too, this makes the cutting so much neater). Also, do not even attempt icing this cake unless it is very cold, the cream will melt right off otherwise- no short cuts here!
To get a nice whipped cream icing coating on the outside of the cake, you will need to do what is called a crumb coat, or a rough coat on the outside with your icing knife or spatula, then chill off in the freezer until the cream is hard, then take out of the freezer and finish the icing, then freeze again for a little while to set, then it can go in the fridge. This gives a really nice smooth result. It’s kind of like priming before you paint.
This cake is great to make in advance, because you can keep the un-iced cake in the freezer until needed. And having it cold just makes it easier to piece together.
This cake is an incredibly moist and delectable cake, but it is quite a sweet cake, the Vanilla Dream Cake Filling has quite a bit of sugar, if you are not keen on this, you should be able to get a similar cake using my Foolproof Sponge Recipe it will not be a moist cake like this one, but the cream layer filling will make it soften up whilst it refrigerates. But it is cake, and cake wasn’t designed to be healthy right?
With the cake, my cake baked a little dark on the outside, (this is not a white cake recipe) this was due to a combination of using Olive Oil- and Vanilla bean Paste in addition to my brown Vanilla Essence. If having a lighter colour cake is important to you, just use a clear Vanilla essence if you can find it as the Vanilla bean paste and Extract do add a fair bit of colour that bakes darker.
- 2 1/4 Cups Plain Flour
- 2 teaspoons Baking Powder
- 2 teaspoons Bicarbonate of Soda
- 1/2 teaspoon Salt
- 2 cups Water
- 2 cups White Sugar
- 90 grams Unsalted Butter
- 2 tablespoons Vegetable Oil (I used Olive Oil)
- 1 tablespoon vanilla extract
- 1 Vanilla Bean, scraped (I used Vanilla bean paste) (you can skip this)
- 2 Large Eggs
- 600 ml Thickened Cream
- 1 Tablespoon Vanilla
- 1/2 Cup pure Icing Sugar (not mixture)
- 250 gram punnet Strawberries, finely chopped
- Extra strawberries for garnishing
- Grease and line 2 round 8 inch (20cm) cake tins with baking paper. Base and sides if possible). Set aside.
- In a small saucepan on the cook top, place Sugar and Water and heat on medium heat until fully dissolved, bring to a simmer for a minute.
- Remove from the heat and immediately stir the butter through until dissolved. Once dissolved place in refrigerator and let sit until cold, or at a bare minimum only lukewarm. You may with to stir a few times as it cools. It's a good idea to transfer into a separate bowl and not leave in the saucepan- it will cool much quicker this way.
- Preheat the oven to 165 degrees Celsius, Fan Forced, or 180 conventional.
- In a large bowl gently whisk together the dry ingredients (Flour, Baking Powder, Bi-Carb).
- Once the refrigerated water, sugar and butter mixture has cooled, remove from fridge, transfer into a large bowl and beat or whisk in the eggs, Vanilla Essence/Extract, Vanilla bean if using and Oil.
- Then add the dry ingredients to the wet, whisking through in stages until combined and lump free.
- Pour half of the batter into each prepared cake tin, bake for between 25-35 minutes depending on your oven. Cake will need to feel firm in the centre, or a skewer comes out clean. mine was right on 35 minutes.
- Leave cakes to sit in tin for at least 10-15 minutes before turning out onto rack.
- Cool cakes completely in refrigerator, then chill a little in the freezer just before cutting. Cut each cake horizontally in half so you have four layers. Level them as you see fit.
- Cut the strawberries into small pieces.
- Whip the Cream, Vanilla and Icing Sugar together until stiff peaks form. Set half of this aside for the frosting.
- With the other half, stir through the strawberries until evenly distributed, this is the layer filling. Chill both batches in the fridge until ready to piece together.
- When ready to fill, divide strawberry and cream filling into thirds, layer the cake with the filling between each layer, then place the top layer on and chill in freezer until firmly in place.
- To do your crumb coat, using a spatula or icing knife, do a thin coat of the plain whipped cream frosting around the outside edges and across the top of the cake, it doesn't matter if you can see the cake through this coat as it is just a base coat, place in freezer until set/firm.
- Now you are ready to do the final icing layer, it will be much easier with the cold crumb coat helping the whipped cream stick to the cake.
- Once fully iced place in freezer again until firmly set and then garnish with remaining strawberries and place in the fridge until ready to eat. Best left for at least a few hours before eating.
Credit for this recipe comes from Laurens Latest