Vanilla Party Cake (with strawberries and cream filling)

Moist and fluffy vanilla cake with a fresh strawberry and whipped cream filling, surrounded with a vanilla buttercream.

📝 Ingredients

• 1 & 1/2 cups (300g) granulated sugar
• 1/2 cup (114g) unsalted butter (room temperature)
• 2 cups (250g) all-purpose flour
• 3 large eggs
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup (250ml) milk ((I used whole milk))
• 2 tsp vanilla
• 1 cup of diced strawberries
• 3/4 cup (188ml) whipping cream
• 2 Tbsp sugar
• 1/2 tsp vanilla
• 1 cup (227g) unsalted butter (room temperature)
• 1 tsp vanilla
• 3 Tbsp cream or milk
• 4 cups (500g) powdered sugar

👨‍🍳 Instructions

1. 1Preheat oven to 350°F. Butter two 9 inch round cake pans, line bottoms with parchment paper, butter parchment. Dust with flour and tap out the excess.
2. 2Using an electric mixer or stand mixer with paddle attachment, cream butter and sugar for 1-2 minutes until combined.
3. 3Add eggs and beat until well combined, scraping down sides of bowl as necessary.
4. 4Add flour, baking powder, salt and mix until just combined.
5. 5Add milk and vanilla and beat until smooth.
6. 6Divide batter between the two prepared pans, smoothing tops with an offset spatula. Bake for about 30 minutes or until golden and cake tester comes out clean.
7. 7Cool pans on wire rack for 15 minutes then remove cakes from pan to cool completely.
8. 8Meanwhile, beat whipping cream, sugar and vanilla until soft peaks form, set aside in refrigerator.
9. 9Beat butter until light and fluffy, add vanilla and 1 cup icing sugar, beat until combined. Add 1 tbsp of the cream or milk and another cup of icing sugar, mix again, continue with remaining cream or milk and icing sugar, beat until fluffy and smooth.
10. 10To assemble cake, trim cake domes if needed, spread half of whipping cream onto each cake, sprinkle diced strawberries onto one, top with other, cream side down, pressing slightly.
11. 11Spread a thin layer of buttercream all around the outside of the cake, creating a crumb coat. Refrigerate for 30 minutes.
12. 12Spread another layer of buttercream on top of the cake, smooth with an offset spatula. Then transfer the remaining buttercream into a pastry bag with an large open star tip like a Wilton 1M. Pipe rosettes all around the sides of the cake. Fill in gaps by pipping a star in between.
13. 13Top with some sprinkles or leave as is.