I spent a lot of my formative years playing competitive tennis. While I haven’t picked up a racket in years, I still love watching the grand slams (tbh I never pay attention to the Australian open—sorry, Australia).
My all-time favorite is Wimbledon. I love the beautiful grass courts, the all-white outfit requirements, royalty in the stands and I LOVE the strawberries and cream. Those slo-mo shots of cream being poured over summer-y strawberries has always brought pure joy to my heart. I’ve never been but it has always been on my bucket list of places to go and see.
In the meantime, I made this cake! This weekend are the finals of Wimbledon and Serena Williams is playing tomorrow in an attempt to win her 24th (!!) Grand Slam. Amazing.
This cake is inspired by those slow-mo shots of strawberries and cream. I figured I’d take those flavors (pretty easy) and put them in a cake. This cake is simple yet classic. Delicious vanilla-speckled white cake layered with a heavy cream frosting with a layer of sliced strawberries in between. It’s so delicious and light. I love cakes like this! I hope you do, too.
Vanilla Cake Layers:
- 2 1/2 cups all-purpose flour, sifted
- 1/4 cup corn starch , sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1/2 cup sour cream
- 5 large egg whites
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter
- 1 3/4 cups white granulated sugar
- 1 teaspoon vanilla paste or 1 tablespoon vanilla extract
Vanilla Buttercream + Topping:
- 1 1/2 cups unsalted butter, at room temperature
- 4 cups powdered sugar, sifted
- Pinch of salt
- 1 teaspoon vanilla paste or 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- 1/2 pint baby strawberries, sliced
- 1 bunch chamomile flowers
- Handful raspberries
- 1/2 teaspoon powdered sugar (for dusting on top)
Vanilla Cake Layers:
- Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside. To a medium bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda and salt. Set aside. In a large measuring cup, measure out the milk and whisk in the sour cream until mostly smooth; add the egg whites. Whisk together and set aside. To the bowl of a stand-up mixer (or using a large bowl and an electric hand mixer), add the butter, sugar and vanilla extract or vanilla paste. Beat until fluffy, about 2 to 3 minutes. Pour in the vegetable oil and mix in. Next, rotating between the milk/egg white mixture and the dry ingredient, add, ending and beginning with the liquid mixture. Beat for an additional 20 seconds, until everything is combined and cohesive. Give it a manual stir with a spatula just to ensure all of the flour at the bottom of the bowl is properly combined. Divide the batter amongst the two cake pans and using a spatula, even out the top and spread the batter to the edges of the cake pans. Transfer to the oven to bake for about 30 to 35 minutes, until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool for about 5 to 10 minutes in the pan before inverting them onto cooling racks.
To Make the Buttercream:
- To the bowl of a stand-up mixer, with the paddle attachment, add the butter. Beat for about 30 seconds or so just until the butter is mostly smooth. Add the sifted powdered sugar and salt. I like to cover my mixer with a clean kitchen towel so the powdered sugar doesn’t spill out. Turn the mixer to low and mix for about 30 seconds. Turn the speed up to medium speed and beat for an additional 30 seconds. Pour in the heavy cream and beat on high for 2 minutes, until the buttercream is light and fluffy.
To Assemble the Cake:
- Place one cooled cake layer on a cake board. Add about 1/2 cup of white frosting to the top of the first layer and smooth out into a thin even layer. Top with sliced strawberries. One even layer should do the trick! Place the second cake layer on top. Add a crumb coat of white frosting to the cake and smooth the top and sides. Transfer the cake to the fridge to chill for about 20 minutes. Give the top one last layer and smooth it out. You can decorate it how you like, but I chose to add little chamomile flowers, sliced baby strawberries, raspberries and a dusting of powdered sugar that went all around the edge. Easy! Slice it up and serve!