Indulge in this soft, fluffy vanilla cake with strawberries and whipped cream. Perfectly tender, melt-in-your-mouth, and bursting with flavour, it’s a simple yet elegant dessert that’s ideal for birthdays, celebrations, or just a sweet treat any day!
Why you will love this recipe?
Imagine sinking your fork into the softest, fluffiest vanilla cake, super light yet rich with that classic buttery flavour. Now picture it layered with pillowy, lightly sweetened whipped cream that just melts in your mouth. And the best part? A burst of fresh, juicy strawberries & blueberries on top, adding the perfect balance of sweetness and a little tartness. Just look at that moist, tender crumb, so soft it practically melts in your mouth!
Expert Tips for Best results!
- Measure the flour correctly – Use a kitchen scale for accuracy. If measuring with cups, use the spoon and level method to avoid adding too much flour, which can make the cake dense instead of soft and fluffy.
- Don’t over mix the batter – Over mixing can lead to a dense cake. We just use an electric mixer until the eggs are combined. After that step we move to the spatula to avoid over mixing.
- Use room temperature ingredients – Eggs, butter, and buttermilk should all be at room temperature for a smooth batter and even baking. Cold ingredients can cause the batter to curdle.
- Whip the cream just right – Beat the heavy whipping cream until soft peaks form. Overwhipping can turn it grainy and make it harder to spread smoothly.
- Store it properly – Since this cake has fresh whipped cream, keep it refrigerated. Let it sit at room temperature for a few minutes before serving for the best texture.
How to make Vanilla Cake With Strawberries And Whipped Cream?
Step 1: Mix Dry Ingredients
In a bowl, sift together flour, corn starch, baking powder, baking soda, and salt. Set aside.
Step 2: Mix Butter, Oil & Sugar
In a large bowl, beat the butter and oil using an electric mixer for about 2 minutes until smooth. Add the sugar and continue beating for another 2-3 minutes until the mixture is light and fluffy.
Step 3: Add Eggs & Vanilla
Add one egg along with the vanilla extract and mix until just combined. Then, add the second egg and vinegar and beat until everything comes together.
Step 4: Fold in Dry Ingredients & Buttermilk
Gently fold in half of the dry ingredients, followed by half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk. Make sure to fold gently overmixing can make the cake dense instead of soft.
Step 5: Bake the Cake
Pour the batter into a lined 7 inch deep pan or an 8 inch pan. Bake in a preheated oven at 170°C (340°F) for about 25-32 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool completely before adding the frosting.
Step 6: Whip the Cream
In a bowl, beat the heavy cream and powdered sugar together until soft peaks form. Don’t overwhip, or it may turn grainy.
Step 7: Assemble & Decorate
Spread the whipped cream evenly over the cooled cake. Top with fresh berries for a burst of flavour and colour.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Buttermilk gives the cake a soft, tender texture by reacting with a baking soda so I don’t recommend to omit it. However, if you don’t have buttermilk, you can make your own by simply add 1 tbsp of vinegar in 1 cup of whole milk and let it sit for a few minutes.
How do I keep my whipped cream from melting?
Make sure to whip the cream until soft but slightly stiff peaks form, and avoid over beating. For extra stability, you can add powdered sugar while whipping. Keep the cake refrigerated until serving.
How should I store this cake?
Because of the whipped cream frosting, store the cake in the fridge in an airtight container. It stays fresh for up to 2 days. Let it sit at room temperature for 10-15 minutes before serving.
Watch How to Make it!
Press play to see this recipe step by step. And don’t forget to subscribe for more baking videos!
Recipe Card
Vanilla Cake With Strawberries And Whipped Cream
This cake is light, fluffy, and filled with fresh strawberries & blueberries for the perfect balance of sweetness and freshness. The soft vanilla sponge pairs beautifully with smooth whipped cream, making every bite soft and airy. It’s simple to make, not too heavy, and just the right dessert for any occasion whether it’s a celebration or just a sweet treat to enjoy at home!
Ingredients
- 1 1/2 cups all-purpose flour (190g)
- 3 tbsp corn starch (27g)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/3 tsp salt
- 1/3 cup (75g) unsalted butter, room temperature
- 1/3 cup oil (70g)
- 1 cup white granulated sugar (200g)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 tsp white vinegar
- 3/4 cup buttermilk (193ml)
Instructions
- Sift together flour, corn starch, baking soda, baking powder, and salt in a bowl. Set aside.
- In another bowl, beat soft butter and oil with an electric mixer for about 2 minutes.
- Add sugar and continue beating for 2-3 minutes until light and fluffy.
- Mix in one egg and vanilla extract until just combined. Add the second egg and vinegar, then mix again until combined.
- Gently fold in half of the dry ingredients, followed by half of the buttermilk.
- Add the remaining dry ingredients, fold gently, then add the remaining buttermilk and fold until combined. Avoid overmixing.
- Pour the batter into a lined 7-inch (deep mould) or 8-inch cake pan.
- Bake in a preheated oven at 170°C for 25-32 minutes or until a toothpick inserted in the centre comes out clean.
- Let the cake cool completely before frosting.
- For vanilla whipped cream, whip 220 ml of heavy whipping cream with 5-6 tablespoons of powdered sugar, adjusting to taste, until soft peaks form, and use it to frost the cooled cake.
