Go Back

Strawberries and Cream Wedding Cake

A light and fluffy vanilla cake with layers of strawberries and vanilla buttercream, perfect for a small summer wedding!
Print Pin Recipe
Course: Dessert
Cuisine: American
Keyword: Buttercream, Cake, Dessert, Strawberries and Cream Cake, Strawberry
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Cake

  • 4¼ cups cake flour
  • 3¾ teaspoons baking powder
  • 1½ teaspoons salt
  • 1½ cups unsalted butter, at room temperature
  • 1 cup sugar
  • 2¼ cups milk
  • 9 egg yolks
  • 3 teaspoons vanilla extract
  • 1½ teaspoons lemon juice
  • 1 pint strawberries, sliced

Vanilla Buttercream Frosting

  • 2¼ cups unsalted butter at room temperature
  • 6 cups powdered sugar
  • 1½ tablespoons heavy cream
  • 1½ teaspoons vanilla extract

Instructions

Cake

  • 1. Heat the oven to 350°F. Line the bottom of three 8" cake pans with parchment paper.
    2. In a large bowl combine the flour, baking powder and salt.
    3. Add the butter and sugar to the bowl of a stand up mixer. With the paddle attachment, beat until smooth, around 2-3 minutes on medium speed.
    4. In a medium bowl, add the milk, eggs, vanilla and lemon juice. Lightly whisk.
    5. To the bowl of a stand up mixer, slowly start adding in the flour mixture and then the milk mixture, alternating one at a time. Beat the cake mixture until combined, around 1 minute.
    6. Add an even amount of mix to both pans. Smooth with a spoon until even. Bake at 350° degrees for 20-25 minutes. The top of the cake should be slightly browned, and a toothpick should come out of the middle clean. Let the cake cool completely.

Vanilla Buttercream Frosting

  • 1. To the bowl of a standup mixer with the paddle attachment add the butter and powdered sugar. Beat until smooth and fluffy.
    2. Add the heavy cream and vanilla extract. Beat the frosting on medium high until light and fluffy, around 2 minutes.

To Assemble The Cake

  • 1. Place 1 cake round on the cake stand. Add the first layer of frosting on top of the bottom layer. Smooth across. In a circular pattern, place the sliced strawberries until the whole layer is evenly covered. Place the second cake round on top of the bottom layer. Repeat the process on the top of the second layer. Top with the third cake layer.
    2. Smooth a layer of frosting around the top and sides of the cake to create a "crumb layer". Place in the fridge for 15 minutes so the crumb layer hardens up a bit.
    3. Remove the cake from the fridge and frost the rest of the cake until smooth. Place fresh florals on the top, or top with fresh strawberries. Enjoy!