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This vanilla cake with strawberries is a real eye-catcher that pairs fluffy vanilla cake with smooth homemade pudding and juicy fresh strawberries. Together, they make a perfect flavor combo that looks fancy but isn't actually hard to put together.
I whipped this cake up for the first time when my little girl had her birthday in spring and wanted something with strawberries in it. I'll never forget how her eyes lit up when the knife went through and showed off that hidden strawberry circle inside.
Ingredients
- All purpose flour: Gives you that soft, perfect texture we all want
- Baking powder: Makes it rise just enough without getting too fluffy
- Unsalted butter: Brings a nice richness while keeping things airy
- Sour cream: My go-to trick for keeping it moist for several days
- Egg whites: Get beaten on their own to make everything extra light
- Instant vanilla pudding mix: Cuts down prep time but still tastes amazing
- Heavy whipping cream: Makes a filling and topping that won't collapse
- Fresh strawberries: Add gorgeous color and sweet natural flavor
- Vanilla bean paste: Leaves pretty dark specks in the cream and tastes incredible
Step-by-Step Instructions
- Prepare the Pan:
- First thing, heat your oven to 350°F and butter your springform pan really well. I like using sugar instead of flour to coat it because you get this nice sweetness and slight crunch on the outside of your cake.
- Make the Base Batter:
- Mix your dry stuff with the butter using your electric mixer. It's kind of like making a pie crust where you want everything completely blended. Keep beating until you can't see any butter chunks anymore so it'll bake evenly.
- Add Wet Ingredients:
- Now pour in your oil, vanilla, sour cream and milk. Don't mix too much, just until everything comes together. If you overdo it, you'll end up with a tough cake. You want a smooth batter without beating it forever.
- Whip Egg Whites:
- In another super clean bowl, beat those egg whites until they form stiff peaks. This really matters for getting that light texture. You'll know they're ready when you can flip the bowl upside down and they stay put. Make sure there's absolutely no grease in your bowl or they won't whip up right.
- Fold in Egg Whites:
- Gently fold those egg whites into your batter with a spatula. Cut down the middle, scrape the bottom, then fold over. Turn your bowl and do it again until just mixed but still airy. This keeps all that fluffiness you worked for.
- Bake the Cake:
- Pour everything into your pan and bake about 35-45 minutes. You'll know it's done when you stick a toothpick in the middle and pull it out with just a couple moist crumbs. Let it cool in the pan at least 15 minutes before taking it out.
- Prepare the Pudding:
- Mix the instant pudding with heavy cream and milk, whisking for two minutes. Using heavy cream instead of just milk makes this pudding extra thick and creamy. Stick it in the fridge until you need it.
- Assemble the Cake:
- After it's totally cool, cut the cake into two even layers. Put strawberry halves around the edge of the bottom piece, with cut sides facing out. Pour your pudding in the middle and spread it evenly between all the berries. Put the top cake layer on and press down slightly.
- Make Whipped Cream:
- Beat heavy cream with sugar, vanilla bean paste and salt until you get soft peaks. This topping will hold its shape but still be nice and fluffy. The bit of salt actually makes the sweetness and vanilla taste even better.
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I really can't stress enough how much difference the vanilla bean paste makes in the whipped cream. I stumbled across it at a fancy food shop years back and now I won't make whipped cream any other way. Those little black dots look so pretty against the white cream and it tastes way better than regular extract.
Creating That Perfect Strawberry Circle
Getting that gorgeous ring of strawberries takes a little bit of planning. Try to pick berries that are all about the same size so it looks neat. When you put them around the edge, make sure they aren't taller than your springform pan. This way, your top cake layer will sit nice and flat. I've found that medium-sized strawberries cut in half lengthwise work best. Push them lightly into the pudding so they don't move around.
Prep In Advance Tips
This cake actually tastes better when you make it ahead of time. All the flavors blend together really nicely in the fridge. You can bake the cake parts up to two days before and wrap them tight in plastic. The pudding works fine if you make it a day ahead. For the whipped cream topping, I'd say don't put that on more than four hours before serving so it looks its best, though the cake itself tastes even better on the second day.
Different Fruit Options
Strawberries might be the classic choice, but you can switch up this cake depending on what's in season. During summer, try using peaches or maybe raspberries. When fall comes around, thin apple slices with some cinnamon taste great. In wintertime, segments of orange or grapefruit add some brightness. Just watch out for fruits that have too much juice as they could make your cake soggy. If you're using frozen fruit, let it thaw and drain it really well first.
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This treat will definitely wow everyone at the table, but it's easy enough that even first-time bakers can handle it. The mix of those fresh strawberries and creamy filling will have everybody asking for another piece!
Frequently Asked Questions
- → Can I make this cake ahead of time?
You can definitely make this cake up to a day before you need it. Put everything together except the whipped cream and top strawberries. Keep it in the fridge and add those final touches just a few hours before you'll serve it for the best look and taste.
- → Can I use frozen strawberries instead of fresh?
We don't recommend using frozen strawberries because they get too wet when they thaw out and will make your cake soggy. If you've got no other option, only use them in the filling after you've thawed and drained them really well.
- → What can I substitute for the instant vanilla pudding?
You can make your own vanilla custard instead. Mix 2 cups milk, 1/2 cup sugar, 4 egg yolks, 1/4 cup cornstarch, and 2 teaspoons vanilla. Cook it while stirring until it gets thick, then let it cool completely before you put it in your cake.
- → How do I store leftover cake?
Put any cake you don't eat in a sealed container in your fridge for up to 3 days. The cake might get a bit wetter as time goes by because of the strawberries, but it'll still taste good.
- → Can I use a different size cake pan?
Sure, you can use an 8" or 9" springform pan instead of a 7" one. Your cake won't be as tall though, and you'll need to bake it for about 5-10 minutes less. Start checking if it's done earlier by sticking a toothpick in the middle.
- → Why do you brush milk on the cake layers?
The milk adds extra moisture if your cake turns out a bit dry after baking. You don't have to do this step, but it helps make sure your finished cake is nice and moist.