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- 2 ½ cups all-purpose flour - 2 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 1 tablespoon vanilla extract - 1 cup buttermilk - 2 cups fresh strawberries, hulled and sliced - ½ cup powdered sugar (for the filling) - Whipped cream (for frosting) To create a perfect Moist Vanilla Cake with Strawberry Filling, you need quality ingredients. The dry ingredients form the base of your cake. Flour gives it structure, while baking powder and baking soda help it rise. The salt balances sweetness. The wet ingredients add moisture and flavor. Butter makes the cake rich. Sugar adds sweetness and helps the cake to brown. Eggs bind everything, while vanilla extract adds a warm, inviting flavor. Buttermilk keeps the cake soft and moist. For the strawberry filling, fresh strawberries are key. They bring bright flavor and a pop of color. Mixing them with powdered sugar enhances their natural sweetness. This filling adds a delightful surprise in every bite. You can find the full recipe in the linked section. Enjoy gathering these ingredients and let’s get started on making a cake that will wow everyone! - Preheat the oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. Start by preheating your oven. This step is key for a well-baked cake. While the oven heats, prepare your pans. Greasing and flouring them ensures our cake won’t stick. Use a bit of butter or oil for greasing, then sprinkle flour over it. Tap the pan to remove any excess flour. - Whisk together the dry ingredients. - Cream butter and sugar until fluffy. - Add eggs and vanilla extract. Next, mix the dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, and salt. This helps spread the leavening agents evenly. In another bowl, beat the softened butter and sugar. Mix until it’s light and fluffy. This should take about 3 to 4 minutes. Now add the eggs, one at a time. Make sure each egg mixes in well before adding the next. Stir in the vanilla extract. This gives the cake its sweet aroma and flavor. - Combine wet and dry ingredients. - Divide batter into pans and bake. - Cool the cakes after baking. Slowly add the dry mix to the butter mix. Alternate with the buttermilk, starting and ending with the flour mix. Mix until just combined. This keeps your cake airy. Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. Bake for about 25 to 30 minutes. Check for doneness with a toothpick. It should come out clean when inserted into the center. When baked, let the cakes cool for about 10 minutes in the pans. After that, remove them from the pans and let them cool completely on a wire rack. This cooling step is important for the final texture of the cake. For the full recipe, check out the recipe section above. Enjoy each step and get ready for a delicious treat! To get a moist cake, start with room temperature ingredients. Cold butter or eggs can change how well your cake rises. Next, do not overmix your batter. Mix just until combined. This keeps your cake light and fluffy. For a tasty filling, let the strawberries sit with sugar. This helps them release their juices. You can adjust the sweetness based on your taste. If you want it sweeter, add more sugar. If you prefer it tart, use less. Use chilled whipped cream for better spreading. Cold cream holds its shape well. When frosting, apply it in layers. This helps create an even and smooth look. It makes your cake look as good as it tastes. {{image_2}} To make this cake a bit healthier, you can try a few easy swaps. First, substitute whole wheat flour for the all-purpose flour. This change adds fiber and nutrients. You can also use coconut sugar instead of granulated sugar for a lower glycemic index. Coconut sugar gives a nice caramel flavor to the cake. Want to jazz up your cake? Consider incorporating lemon zest into the batter. This small addition brings a bright, fresh taste. You can also add almond extract. Just a teaspoon will deepen the flavor and give the cake a unique twist. If you need gluten-free options, almond flour works well. It creates a lovely texture and taste. For those avoiding dairy, use plant-based butter in place of regular butter. This will keep your cake just as moist and delicious while meeting dietary needs. To store leftover cake, wrap it well in plastic wrap. This keeps moisture in. You can also place it in an airtight container. Store the cake at room temperature for the best taste. Keep it away from direct sunlight or heat. This helps it stay fresh and moist. You can freeze the cake for later use. First, let it cool completely. Then, wrap it in plastic wrap. After that, wrap it in aluminum foil. This protects it from freezer burn. When ready to eat, remove it from the freezer. Let it thaw in the fridge overnight for the best results. In the fridge, the cake stays fresh for about 5 days. Always check for signs of spoilage. Look for mold or an off smell. If any signs appear, it’s best to throw it out. Enjoy your moist vanilla cake with strawberry filling while it’s fresh! For the full recipe, check out the detailed sections above. To keep your cake moist, use fresh ingredients. I recommend room temperature eggs and butter. This helps the batter blend well. Tips for testing doneness: - Insert a toothpick into the center of the cake. - If it comes out clean, your cake is done. - Check around the 25-minute mark for best results. Recommended baking times: - Bake your layers for 25-30 minutes at 350°F (175°C). - The exact time may vary based on your oven. Yes, you can! Many fruits work well in cake fillings. Other fruit alternatives for the filling: - Try raspberries for a tart taste. - Blueberries add a sweet burst. - Peaches bring a juicy flavor. Adjusting sweetness based on fruit type: - Taste your fruit to know its sweetness. - You may need to add more sugar if your fruit is tart. Frosting can make or break your cake's look. Techniques for a uniform look: - Use a cake turntable for easy access. - Start with a thin layer, then add more. - Apply frosting in a circular motion for smoothness. Choosing the right type of frosting: - Whipped cream is light and fluffy. - Buttercream is rich and holds shape well. - Cream cheese frosting adds a tangy touch. For the full recipe and details, check out the section above. This recipe covers all you need for a delicious strawberry cake. You learned about dry and wet ingredients, step-by-step mixing, and baking. I shared tips to ensure moistness and perfect filling. We also explored health alternatives and storage tips to keep your cake fresh. Remember, the key to success lies in the details. Trust your techniques and have fun experimenting with flavors. Enjoy every bite of your homemade cake!

Moist Vanilla Cake with Strawberry Filling

Indulge in a slice of this deliciously moist vanilla cake with strawberry filling that’s perfect for any occasion! This easy-to-follow recipe combines fluffy vanilla cake layers with fresh strawberries and whipped cream for a delightful dessert. Learn how to create this beautiful treat step by step and impress your family and friends. Click through to explore the full recipe and start baking today!
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Ingredients
  

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

2 cups fresh strawberries, hulled and sliced

½ cup powdered sugar (for the filling)

Whipped cream (for frosting)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract.

          Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

            Bake the Cakes: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

              Prepare Strawberry Filling: In a medium bowl, mix the sliced strawberries with powdered sugar. Allow them to sit for about 15-20 minutes to release their juices.

                Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.

                  Assemble the Cake: Once cooled, place one layer of the cake on a serving plate. Spread the sugared strawberries over the top, then layer the second cake on top.

                    Frost the Cake: Frost the top and sides of the cake with whipped cream, making sure to cover the strawberries peeking out.

                      Serve and Enjoy: Slice the cake and serve it fresh, enjoying the moist texture and bright flavor of the strawberry filling.

                        Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices