Vanilla Cake With Strawberry Filling Recipe

• The vanilla cake with strawberry filling recipe takes you through an exciting journey of different flavors, aromas, and textures. Here is a preparation guide to help you.
• Roughly chop about 3 cups of strawberries.
• Whisk your cornstarch and water in a large saucepan until you achieve a smooth consistency. Use 3 tablespoons cornstarch and a cup of water Add ½ cup granulated sugar, strawberries, and 1/8 teaspoon kosher salt, and keep stirring.
• Cook your mixture on medium heat and stir frequently. After cooking the strawberries for 3 minutes, mash half of them.
• Keep stirring and cooking your mixture for roughly 15 minutes until it thickens
• Remove your mixture from the heat, add 2 tablespoons of lemon juice, and stir well
• Pour your mixture into an airtight, heat-resistant container and cool to room temperature. Cover and refrigerate it for at least 2 hours.

Preparing the Whipped Cream Frosting

• Beat whipping cream in your stand mixer bowl until it thickens. Add ½ cup powdered sugar and keep whisking until you achieve very stiff peaks
• Place 16 ounces cream cheese, ¾ teaspoon almond extract, 1 ½ teaspoons vanilla extract, and ¼ cup powdered sugar in a different mixing bowl. Whisk everything on medium-high speed for about 4 minutes until fluffy and creamy.
• Add the whipped cream and start whisking in low speed; Mix until everything is incorporated.
• Increasing the speed to high, whisk until the mixture forms firm peaks. It should be light and fluffy.
• Refrigerate in an airtight container

Preparation for the Cake

• Adjust your oven rack to the lower-middle part and preheat your oven to 325°F.
• Line your cake pans with parchment and spray them with some nonstick cooking spray
• Sift your flour into a mixing bowl
• In the stand mixer bowl, add 2/3 cup coconut oil, 2 ½ cups granulated sugar, ¾ teaspoon kosher salt, 8 ounces butter, 1 teaspoon baking soda, and 2 ½ teaspoons baking powder. Fix the paddle attachment and set your mixer to low. When the mix gains some moisture, switch to medium speed until it feels fluffy
• While the mixer is still running, add an egg white, 1 teaspoon almond extract, and 2 tablespoons vanilla extract. Mix for 30 seconds while scraping the paddle and bowl.
• With your mixer on low speed, slowly add 1/3 of the flour and then 1/3 of the buttermilk. Keep mixing until everything is roughly incorporated. Mix the remaining milk and flour, 1/3 at a time, and keep mixing to achieve a smooth consistency.
• Divide the batter between your cake pans and bake for 40 minutes. Your cake should be firm and pale brown around the edges. If you won’t be serving your cake in the next few hours, wrap it in layers with plastic wrap and store it appropriately. Keep your filling and frosting in the refrigerated until ready to use.