Vanilla Strawberry Naked Cake

Introduction: Prepare to dazzle your taste buds and delight your guests with this Vanilla Strawberry Naked Cake! Layers of fluffy vanilla cake are sandwiched between fresh strawberries and creamy frosting, creating a dessert masterpiece that’s as stunning as it is delicious. Get ready to impress with this elegant yet rustic cake that’s perfect for any celebration!

Ingredients:

For the vanilla cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk

The strawberry filling:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 4-6 tablespoons heavy cream

For decoration:

• Fresh strawberries, halved or sliced
• Fresh mint leaves

How to Make Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the strawberry filling:

1. In a saucepan, combine the fresh strawberries, granulated sugar, cornstarch, and water.
2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 5-7 minutes.
3. Remove from heat and let the strawberry filling cool completely before using.

For the frosting:

1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, beating well after each addition.
3. Add the vanilla extract and 4 tablespoons of heavy cream, and beat until smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.

Assembly:

1. Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
2. Spread a layer of frosting over the top of the cake layer.
3. Spoon a layer of strawberry filling over the frosting.
4. Repeat the process with the remaining cake layers, frosting, and strawberry filling, ending with a layer of frosting on top.
5. Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
6. Decorate the top of the cake with fresh strawberry halves or slices and fresh mint leaves for a beautiful finishing touch.

Helpful Tips:

• For best results, use fresh, ripe strawberries for the filling and decoration.
• Make sure the strawberry filling is completely cooled before using it to avoid melting the frosting.
• If the cake layers are slightly domed on top, you can use a serrated knife to level them before assembling the cake.

Variations for Vanilla Strawberry Naked Cake:

• Feel free to add a layer of whipped cream or pastry cream between the cake layers for added flavor and moisture.
• For a dairy-free option, you can use dairy-free butter and dairy-free milk in both the cake and frosting.

Vanilla Strawberry Naked Cake

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Prep Time 35 minutes mins

Cook Time 40 minutes mins

Servings 8 people

Calories 600 kcal

Ingredients

  

For the vanilla cake:

• – 2 1/2 cups all-purpose flour
• – 2 1/2 teaspoons baking powder
• – 1/2 teaspoon salt
• – 1 cup unsalted butter softened
• – 1 3/4 cups granulated sugar
• – 4 large eggs
• – 2 teaspoons vanilla extract
• – 1 cup buttermilk

For the strawberry filling:

• – 2 cups fresh strawberries hulled and sliced
• – 1/4 cup granulated sugar
• – 2 tablespoons cornstarch
• – 2 tablespoons water

For the frosting:

• – 1 cup unsalted butter softened
• – 4 cups powdered sugar
• – 2 teaspoons vanilla extract
• – 4-6 tablespoons heavy cream

For decoration:

• – Fresh strawberries halved or sliced
• – Fresh mint leaves

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the strawberry filling:

• In a saucepan, combine the fresh strawberries, granulated sugar, cornstarch, and water.
• Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 5-7 minutes.
• Remove from heat and let the strawberry filling cool completely before using.

For the frosting:

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, beating well after each addition.
• Add the vanilla extract and 4 tablespoons of heavy cream, and beat until smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.

Assembly:

• Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
• Spread a layer of frosting over the top of the cake layer.
• Spoon a layer of strawberry filling over the frosting.
• Repeat the process with the remaining cake layers, frosting, and strawberry filling, ending with a layer of frosting on top.
• Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.
• Decorate the top of the cake with fresh strawberry halves or slices and fresh mint leaves for a beautiful finishing touch.

Frequently Asked Questions:

Q: Can I make this cake ahead of time? A: Yes! You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. Assemble and frost the cake just before serving for the freshest taste.

Q: Can I use frozen strawberries for the filling? A: Yes, frozen strawberries can be used for the filling. Just be sure to thaw them completely and drain any excess liquid before cooking.

Storage Instructions:

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring the cake to room temperature before serving for the best texture and flavor.

More Relevant Recipes:

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• Lemon Blueberry Naked Cake
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