Vanilla Bean Strawberry Filled Cake

I made fondant strawberries for the top!

I was paid for my first cake recently! It was very exciting really. A friend from my gym was going to buy her daughter’s cake from the grocery store or something but realized instead she could buy it from me! I think she was almost as excited about the idea as I was! Her only real request was to decorate with strawberries – although not necessarily real. But it didn’t have to be strawberry flavoured. Well to me, it did have to have some strawberry flavour because I couldn’t just put strawberries on the outside and then make a chocolate cake or something! Anyways, I decided on trying one of the vanilla cakes from Sweetapolita that she keeps raving on about, pair it with a strawberry curd filling and cover it with fluffy vanilla buttercream.

My mini cake - and inside to see the layers!

Unfortunately I couldn’t actually take a picture of the inside of the cake so I made a mini one for me! (I needed to taste test it too!) I ran out of vanilla icing so I iced it with chocolate fudge icing that I had left from something else. It is one layer short of the real one but the picture still shows the inside. It was pretty tasty although next time I would make thicker cake layers rather than such thin ones as I did this time. I think this is an excellent vanilla cake but I don’t know if it is THE best as has been posted on Sweetapolita… I think I need to try a few others!

Fluffy Vanilla Cake (adapted from Sweetapolita) with Strawberry Curd and Whipped Vanilla Frosting
makes  one 2-layer, 8 inch round cake

  • 6 large egg whites, room temp
  • 1 cup milk
  • 1/2 vanilla bean scraped (or increase vanilla to 2 1/4tsp)
  • 1 1/2 tsp vanilla
  • 2 1/4 cup all purpose flour
  • 1 3/4 cup sugar
  • 1 Tb + 1tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup butter, room temp & cut into cubes
  1. Preheat oven to 350°F. Grease & line with parchment paper two 8″ cake pans
  2. In a measuring cup or small bowl, stir together the egg whites, 1/4 cup milk, and the vanilla.
  3. In the bowl of a stand mixer (or regular & use a hand mixer), combine the dry ingredients and mix on low speed for about 30 seconds.
  4. Add the butter and remaining 3/4 cup of milk and mix on low speed until moistened. Increase the speed to medium and mix for 90 seconds.
  5. Scrape down the bowl if needed. Add the egg mixture in 3 batches and beat on medium speed for 20 seconds after each.
  6. Divide the batter between the two prepared cake pans. Bake 25-30 minutes or until a toothpick inserted into the middle comes out clean.
  7. Let cool in the pans for 10 minutes and then remove to cooling rack to cool completely.

Straining the Strawberry Curd

Strawberry Curd (this works perfect for Raspberry Curd as well)

  • ~15oz fresh strawberries, stems removed  (or ~12oz raspberries)
  • 1/2 cup sugar
  • 4 TB lime juice
  • 5 tsp cornstarch
  1. In a small bowl, mix together the lime juice and cornstarch until mostly smooth.
  2. In a food processor or magic bullet, puree the berries with the sugar. Add the cornstarch/lime juice and puree again.
  3. Strain into a medium saucepan through a mesh seive.
  4. Cook over medium until it comes to a boil. Stir constantly and cook for another minute until somewhat thickened.
  5. Strain again into a heatproof contained and allow to cool to room temperature. Chill slightly to make sure it is thick before using in the cake.

Whipped Vanilla Frosting

  • 1 1/2 cup butter, room temp
  • 6 cups icing sugar
  • 2tsp clear vanilla
  • 3-5 Tb cream/milk
  1. In the bowl of a mixer, beat the butter for 8 minutes on medium speed. The butter will become pale and creamy.
  2. Add the sugar, 1/2 cup at a time while the mixer is on low. Add vanilla and cream until desired consistency is reached.
  3. Beat on medium for 6 minutes.

Assembly:

  • I actually made this a 6 layer cake and made 3 9″ layers (I did an extra ‘half’ recipe on top of what is written. I think if I did it again, I would actually double the recipe for 3 thicker 9″ layers) and sliced each of the layers in half. I also used 2 cups of butter & 8 cups of sugar for this size of cake.
  • I layered it as such: cake, vanilla frosting, cake, strawberry curd, cake, vanilla frosting, cake, strawberry curd, cake, vanilla frosting, cake. Cover the entire cake with frosting.
  • When it comes to the layers with the curd, pipe a good “dam” around the outside of the cake prior to adding the curd. This will ensure that the curd doesn’t leak out.
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One Comment on “Vanilla Bean Strawberry Filled Cake”

  1. I like very much Vanilla Bean Strawberry Filled Cake and also Strawberry Curd. From this blog i know how to prepare Strawberry Curd.


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