strawberry cake

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This delightful strawberry cake features layers of moist vanilla sponge filled with fresh strawberries and creamy vanilla buttercream, topped with vibrant strawberry garnish.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

2.5 cups all purpose flour
2.5 tsp baking powder
0.5 tsp salt
0.75 cup unsalted butter room temperature
1.5 cups sugar
3 tbsp vegetable oil
1 tbsp vanilla extract
4 large eggs eggs
1.25 cups milk
2 cups unsalted butter room temperature, for frosting
8 cups powdered sugar
2 tsp vanilla extract
4 tbsp cream
Pinch of salt
2 16.9 oz cans dulce de leche spreadable caramel spread
1 lb strawberries washed and dried

Instructions

Preparation Steps

Preheat oven to 350°F. Prepare three 8-inch cake pans with parchment paper and grease the sides.
In a medium bowl, sift together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
Divide batter evenly into prepared pans and bake for 22-25 minutes. Let cakes cool completely before frosting.
For the frosting, beat butter until smooth. Gradually add powdered sugar, vanilla, and cream until desired consistency is achieved.
Assemble the cake by leveling layers, spreading dulce de leche, sliced strawberries, and frosting between layers. Frost the outside with remaining frosting.

Notes