Recipe
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Prep Time: 25 min
- 1 ½ sticks (170g) unsalted butter, softened
- 1 cup + 2 tbsp (225g) granulated sugar
- 3 large eggs, room temp
- 1/2 tbsp (7ml) vanilla extract
- 1 ½ cups (175 g) cake flour
- 3/4 tsp (3.5 g) baking powder
- 1/4 tsp (1.5 g)salt
- 1/3 cup (80 m) buttermilk
- 6 oz cream cheese, very soft
- 1/2 cup powdered sugar
- 2 cups heavy whipping cream, cold
- Splash vanilla extract
- 12-15 strawberries sliced
- 1 tbsp granulated sugar
- 1/2 tsp lemon juice
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- When making the whipped cream, it’s important that the cream cheese is very soft. If it is not, the whipped cream will be chunky. We want smooth and fluffy! (if your kitchen is too chilly for the cream cheese to reach room temperature, try placing the cream cheese to a bowl and place in the microwave on DEFROST mode for about 20-30 seconds.)
Cook Time: 45 min
Yields: 10-12 slices
What you need
Cake
Whipped Cream
Strawberries
What to do
1. For the cake, Preheat oven to 325 degrees. Grease an 8 inch pan and line the bottom with parchment paper.
2. In a large bowl, using a hand mixer, mix butter and sugar. Mix until light and fluffy. Add one egg at a time, mix well. Add vanilla, mix again.
3. In a separate bowl, whisk dry ingredients. Alternate adding half of dry ingredients and buttermilk. Gently mix as you alternate. Mix until barely combined.
4. Pour batter into prepared pan. Bake for about 45-50 minutes or until a toothpick comes out clean. Let cake rest/cool for 2 hours.
5. For the strawberries, place sliced strawberries in a medium bowl with sugar and lemon juice. Mix well. Set to the side for about 30 minutes.
6. For the whipped cream, place powdered sugar and cream cheese in a bowl (or stand mixer) with fitted whisk attachment. Hand mixer also works!
7. Beat cream cheese and sugar until well incorporated. Slowly pour in cream and vanilla bean or extract. Mix until you see medium peaks forming. Once the medium peaks turn stiff, immediately turn off your mixer. Try to avoid stiff peaks. We want soft, velvety peaks. Assemble cake! Enjoy! Cake can be stored in the fridge for up to 1-2 days after assembly!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
