For the Vanilla Cake Layers
2 ½ cups all-purpose flour
2 cups granulated sugar
1 cup whole milk, room temperature
½ cup unsalted butter, softened
½ cup vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ teaspoons baking powder
½ teaspoon salt
For the Strawberry Filling
4 cups fresh strawberries, sliced
¼ cup granulated sugar
1 tablespoon lemon juice
For the Whipped Cream Frosting
3 cups heavy whipping cream, cold
¾ cup powdered sugar
2 teaspoons vanilla extract
Optional: 2 tablespoons cream cheese for stability
Ezoic
Instructions
Step 1: Prepare the Strawberry Filling
Wash, hull, and slice the strawberries. Place them in a bowl with sugar and lemon juice. Stir and let the mixture rest for 10–15 minutes. This creates a natural syrup that keeps the cake moist and adds sweetness. For thicker filling, mash a few strawberries with a fork.
Step 2: Preheat the Oven and Prepare Your Pans
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment circles. This helps the layers release easily and bake evenly.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Combining dry ingredients separately helps prevent clumps and ensures the cake rises properly.
Step 4: Cream the Butter, Oil, and Sugar
In a large mixing bowl, beat the softened butter, oil, and sugar on medium speed for 3–4 minutes until light and fluffy. This aeration helps the layers become soft and tender.
Step 5: Add the Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The batter should now be thick, smooth, and creamy.
Step 6: Add Dry Ingredients and Milk
Add half of the dry ingredients to the batter and mix gently. Pour in the milk, then finish with the remaining dry ingredients. Mix until just combined—overmixing can create a dense cake. Scrape the sides to make sure everything is incorporated.
Step 7: Bake the Cake Layers
Divide the batter evenly into the prepared pans. Smooth the tops with a spatula for even layers.
Bake for 23–28 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: Prepare the Whipped Cream Frosting
Add cold heavy cream, powdered sugar, and vanilla extract to a chilled mixing bowl. Beat on medium-high until stiff peaks form.
Optional: Add cream cheese during whipping for extra stability—great for warm weather or tall cakes.
Step 9: Assemble the Cake
Place the first cake layer on a serving plate. Spread a generous layer of whipped cream, then spoon strawberries and some of their syrup on top.
Add the second layer, repeating the filling. Top with the third layer.
Frost the entire cake with whipped cream, creating smooth sides or rustic swoops. Decorate the top with whole or sliced strawberries.
Notes
Make sure cake layers are completely cool before adding whipped cream—warm cake will melt the frosting.
Chill the bowl and beaters before whipping cream for best volume.
Do not overbeat the whipped cream; stop once stiff peaks form.
For firm, stable layers, refrigerate cake 1 hour before slicing.
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