Strawberries and Cream Cake and an Announcement!

I was chatting to some of my friends about ideas of recipes to post on my blog. One suggestion that was made was to do a few easy cakes for beginner bakers: a single layer vanilla or chocolate cake. I thought: I can do this, easy! I FAILED!

Strawberries and Cream Cake |

My simple one layer cake turned into this beautiful three layer strawberries and cream cake. I can’t say I’m overly disappointed 🙂 Three layers of light and fluffy white cake, with strawberries and cream buttercream and vanilla buttercream frosting. I think it looks so cute!

Strawberries and Cream Cake |

I also thought that this cake would be the perfect cake to share my exciting news with you: ET and I are engaged! We are so excited! We’re putting the wedding together in 5 months, so things have been a little crazy. We’ve had so much fun along the way though!

Strawberries and Cream Cake |

White cake recipe from Add a Pinch and buttercream adapted from SprinkleBakes.

Strawberries and Cream Cake


    White Cake
  • 227g Unsalted butter
  • 125ml Conola oil
  • 3 cups Sugar
  • 5 Eggs, at room temperature
  • 3 cups Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 125ml Full cream milk
  • 125ml Buttermilk
  • 2 tsp Vanilla essence
  • Filling and Frosting
  • 452g Unsalted butter
  • 770g Icing sugar
  • 1 tsp Vanilla essence
  • 125ml Cream
  • 1 cup Chopped strawberries, pureed


    For the white cake
  • Preheat the oven to 180C and prepare three 20cm cake tins.
  • Cream the butter and oil in a large bowl until light and fluffy.
  • Add the sugar 1 cup at a time, making sure each is fully incorporated before adding the next.
  • Add the eggs one at a time, again ensuring each is fully incorporated before adding the next. Make sure you scrape down the sides of the bowl as you go along.
  • Sift the flour, baking powder and salt into a medium bowl.
  • Whisk the milk, buttermilk and vanilla together in a small bowl with a fork.
  • Add dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients.
  • Divide the cake batter evenly between the three tins (for best accuracy, weigh the mixture).
  • Bake for 25-30 minutes, until a skewer inserted in the centre comes out clean.
  • Allow the cakes to cool in the tins for tins minutes before allowing to cool completely on a wire rack.
  • For the filling and frosting
  • Beat the butter until light and fluffy (at least 5 minutes).
  • With the mixer on low speed, gradually add in the icing sugar, scraping down the sides of the bowl as you go.
  • Add the vanilla and mix until fully incorporated.
  • Divide the buttercream into two portions, split approximately two thirds and one third.
  • To the two thirds mixture, add cream until desired consistency is reached. You will use this to frost the outside of the cake.
  • To the one third mixture, add the pureed strawberries until well combined. If this turns out a bit runny, add extra icing sugar a tablespoon at a time.
  • To assemble the cake
  • Level the tops of the cakes.
  • Put a dollop of buttercream on the serving plate and place one cake, cut side up, on the plate. The dollop of buttercream will keep it in place.
  • Put about a third of a cup of strawberry buttercream on the cake and spread it evenly.
  • Put the second cake, cut side up, on top of the first and top with strawberry buttercream.
  • Put the third cake, cut side down, on top of this.
  • Put in the fridge for about an hour to firm up.
  • Use the vanilla buttercream to crumb coat the cake. Put it back into the fridge for about an hour.
  • Coat with your final layer of frosting and decorate!

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