Strawberry Cream Cake

Strawberry Cream Cake | Pinky's PantryIt’s Bashful’s birthday today. She’s turning 23. Where did the years go? It’s so true that time flies faster the older you get. Like her namesake, Bashful is shy and sweet and kind-hearted. Been that way since she was a little girl. She spoke just fine at home, but hardly said two words outside. Without fail, every new teacher she had would call me at the beginning of each school year to ask if things were alright at home because she never said a word in class. I would have to explain that that was just her way but if they called on her to answer, she would, even if she hadn’t raised her hand. She answered in this tiny little soft-spoken voice, but she answered. She’s all grown up now but when I look at her, I still see that quiet little girl who always stood to one side silently watching the world with big, solemn eyes and a shy smile.

This morning I asked her what kind of cake she wanted for her birthday and of course, she asked for her favorite Strawberry Cream Cake. Its always been her favorite and that hasn’t changed over the years. I’m not surprised. This cake is so fabulously good. I make a moist vanilla cake for the base, use sliced fresh strawberries in the filling, and cover it up with a fluffy whipped cream frosting. It’s Yummy with a capital Y!
Strawberry Cream Cake | Pinky's Pantry

STRAWBERRY CREAM CAKE

Vanilla Cake:

  • 3 cups all­ purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 cup (2 sticks) butter, at room temperature
  • ½ cup shortening
  • 2 cups sugar
  • 5 eggs, at room temperature
  • 1 tbsp. vanilla extract
  • 1 cup buttermilk
  1. Preheat oven to 350ºF.
  2. Spray three 9-­inch round cake pans with nonstick baking spray. Line the bottoms with parchment or wax paper, then spray the paper.
  3. Sift together the flour, baking powder and salt in a bowl.
  4. Using an electric mixer fitted with a paddle attachment, beat the butter and shortening together until creamy.
  5. Slowly pour in the sugar, continuing to beat until light and fluffy.
  6. Beat in the eggs, one at a time, stopping periodically to scrape down the bowl as needed.
  7. Then add the vanilla, beating until well-combined.
  8. Reduce speed to low and add the flour and buttermilk alternately, beginning and ending with the flour in 3 additions and the buttermilk in 2 additions.
  9. Divide batter evenly between prepared pans, smoothing tops with a spatula.
  10. Bake 25-30 minutes or until cake tester inserted in center comes out clean.
  11. Place cake pans on a wire rack and allow to cool for 10 minutes.
  12. Invert cakes, peel off parchment paper, then re-invert so cakes are top side up.
  13. Cool completely before frosting. Trim tops off to make cakes level if desired.

Strawberry Filling:

  • 2 pints fresh strawberries
  • 2 tbsp. sugar, or to taste
  1. Hull, wash, and slice strawberries.
  2. Toss in a bowl with sugar and set aside until ready to use.

Whipped Cream Frosting:

  • 1 cup heavy whipping cream
  • 2 tbsp. powdered sugar, add more or less as desired
  • 1/2 tsp. vanilla, optional
  1. Place mixing bowl and beaters in the freezer for 15 minutes or so.
  2. Place whipping cream, sugar and vanilla in mixing bowl. Add more sugar if you want it sweeter or less if you want it less sweet.
  3. Beat until stiff peaks form.

NOTE:

  • If you want really white frosting, omit the vanilla or use clear vanilla extract.
  • If you have cake strips, use them! They really help the cakes to rise up evenly with nice, level tops.
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