Description
This light and fluffy mini vanilla cake with fresh strawberries and whipped cream is a perfect treat for special occasions like Valentine’s Day or strawberry season. It’s a delicious and beautiful dessert, topped with a fresh strawberry filling and whipped cream frosting!
Ingredients
Scale
- Baking spray
- ¼ cup salted butter (room temperature)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp pure vanilla extract
- 1 tbsp vegetable oil
- ½ cup sour cream
- 1 cup cake flour (114g)
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 lb fresh strawberries (cleaned, hulled, and sliced)
- 3 tbsp granulated sugar
- 1 cup granulated sugar (for simple syrup)
- 1 cup water (for simple syrup)
- 1 ½ cups heavy whipping cream
- ⅓ cup sifted powdered sugar
- 1 tsp pure vanilla extract (for frosting)
- 1 tbsp white chocolate instant pudding mix
Instructions
- Prepare Macerated Strawberries: Combine strawberries with sugar in a bowl or zipper bag. Chill in the refrigerator for at least 1 hour or up to overnight.
- Prepare Simple Syrup (Optional): Heat sugar and water in a small saucepan over medium-high heat, stirring, until sugar is dissolved. Allow to cool completely. Store in an airtight container in the refrigerator for up to 1 week.
- Prepare Cake Layers: Preheat the oven to 350°F and line three 6-inch round cake pans with parchment or silicone liners. Spray with baking spray. In a large bowl of an electric stand mixer or with a handheld mixer, cream softened butter on medium speed for 2 minutes. Add sugar and beat for 4-5 minutes. Add eggs, one at a time, followed by oil, vanilla, and sour cream, mixing after each addition. Sift in cake flour, baking powder, and baking soda. Gently fold dry ingredients into wet ingredients until just combined. Divide the batter evenly between the three pans. Bake for 15 minutes or until lightly golden and a cake tester comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to a cooling rack.
- Whip Up the Frosting: In a chilled bowl, beat cold heavy cream, vanilla, pudding mix, and powdered sugar for about 3 minutes until stiff peaks form. Set aside.
- Assemble the Cake: Place one cake layer on a cake plate or board. Top with 3 tablespoons of macerated strawberries and their juices. Pipe or spoon about 1 cup of whipped cream frosting on top of the strawberries. Repeat with the second layer of cake, more strawberries, and whipped cream. For the final layer, top the cake with whipped cream and fresh strawberries.
- Serve and Store: Store the assembled cake covered in the refrigerator for up to 3 days.
Notes
- For a richer flavor, consider using fresh vanilla beans in the frosting.
- If you prefer a less sweet cake, adjust the sugar in the cake layers or frosting to your taste.
- Ensure the cake layers are completely cooled before assembling to prevent the frosting from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg