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Vanilla Bean Strawberry Cake: A Delicious Recipe & Baking Guide

  • Total Time: 120 minutes
  • Yield: 12-16 servings 1x

Description

Vanilla bean cake layered with fresh strawberry filling and silky smooth vanilla bean Swiss meringue buttercream.

Ingredients

Scale
  • 2 ½ cups (300g) cake flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 1 vanilla bean, split and seeds scraped (reserve pod for other uses)
  • 4 large eggs
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • ½ cup (100g) granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 6 large egg whites
  • 1 ¼ cups (250g) granulated sugar
  • 1 ½ cups (3 sticks or 340g) unsalted butter, softened
  • 1 vanilla bean, split and seeds scraped
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper rounds.
  2. In a large bowl, whisk together sifted cake flour, baking powder, baking soda, and salt.
  3. In a stand mixer, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl.
  4. Add vanilla bean seeds to the butter and sugar mixture and mix until combined.
  5. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
  6. In a separate measuring cup, whisk together buttermilk and vanilla extract. Gradually add dry ingredients to wet ingredients, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
  7. Divide batter evenly among prepared cake pans.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for at least 30 minutes, or up to an hour, at room temperature.
  11. Transfer the mixture to a saucepan. Place the saucepan over medium heat and bring to a simmer.
  12. In a small bowl, whisk together cornstarch and 1 tablespoon of cold water to create a slurry. Pour the cornstarch slurry into the simmering strawberry mixture and stir constantly until the filling thickens (1-2 minutes).
  13. Remove the saucepan from the heat and let the strawberry filling cool completely before using it to assemble the cake.
  14. In the heatproof bowl of a stand mixer, combine egg whites and granulated sugar.
  15. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar is completely dissolved and the mixture is hot to the touch.
  16. Remove the bowl from the heat and place it on the stand mixer fitted with the whisk attachment. Whip the egg white mixture on high speed until stiff, glossy peaks form and the bowl is cool to the touch (5-10 minutes).
  17. Reduce the mixer speed to medium and begin adding the softened butter, one tablespoon at a time, mixing well after each addition.
  18. Once all the butter has been added, add the vanilla bean seeds and a pinch of salt. Mix until smooth and creamy.
  19. If the buttercream is too soft, chill it in the refrigerator for a few minutes, then whip it again. If it’s too stiff, add a tablespoon or two of milk or cream until you reach the desired consistency.
  20. If your cake layers are uneven, use a serrated knife to level them.
  21. Place one cake layer on a cake stand or serving plate.
  22. Spread a generous layer of vanilla bean Swiss meringue buttercream over the first cake layer. Create a dam around the edge of the buttercream with a slightly thicker layer to prevent the strawberry filling from seeping out.
  23. Spoon half of the cooled strawberry filling into the center of the buttercream dam.
  24. Place the second cake layer on top of the strawberry filling. Repeat the buttercream and strawberry filling layers.
  25. Place the final cake layer on top. Apply a thin layer of buttercream all over the cake to create a crumb coat.
  26. Chill the cake in the refrigerator for at least 30 minutes to allow the crumb coat to set.
  27. Once the crumb coat is set, apply a final, thicker layer of vanilla bean Swiss meringue buttercream all over the cake. Smooth the frosting with an offset spatula or cake smoother.
  28. Decorate the cake as desired.
  29. Chill the assembled cake in the refrigerator for at least 30 minutes before serving.

Notes

  • Sifting the cake flour is crucial for a light and airy cake.
  • Make sure the butter is softened, but not melted, for both the cake and the buttercream.
  • Don’t overmix the cake batter, as this can lead to a tough cake.
  • Ensure the cakes are completely cool before frosting to prevent the buttercream from melting.
  • When making Swiss meringue buttercream, it’s important to heat the egg whites and sugar until the sugar is completely dissolved. This will result in a smooth and stable buttercream.
  • If the buttercream looks curdled after adding the butter, don’t worry! Just keep mixing, and it will eventually come together.
  • Chilling the cake after the crumb coat helps to set the crumbs and makes it easier to apply the final layer of frosting.
  • Prep Time: 90 minutes
  • Cook Time: 30 minutes

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Find it online: https://www.chefstrawberry.com/vanilla-bean-strawberry-cake/