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A 4th of July treasure! For Vanilla Strawberry Cake, white cake is topped with fresh strawberry puree, then frosted with stabilized whipped cream. Gelatin is the key for the puree and the cream.
Fragrant vanilla cake with fresh strawberries and cream is a classic for shortcake; here the game is elevated in a gorgeous, single layer strawberry vanilla cake. Fresh, in-season extraordinary strawberry flavor is a thrill here with a fresh strawberry puree topping enhanced with rose water, and the light, airy-yet-rich joy that is whipped creamโa strawberryโs bestest friend.
Both require a little something extra, which I discovered is the special thing to know and do with summer cake-baking: the addition of gelatin (not Jell-O), to give body and longevity to the berry puree and to stabilize the whipped cream so it doesnโt melt. Serve right from the fridge, or if youโre taking along to a party or pot-luck, youโll worry not at all because the berry topping, and the whipped cream will be as sound after sitting out for a bit as it was direct from the fridge.
What makes this vanilla strawberry cake recipe so unique, and whatโs most important about this cake, is whatโs on the outside. Dan would say thatโs always what matters most, with any cake: the topping, the frosting.
So please be gentle with me about the cake itself here. Use any white cake you like. If thatโs from a box or purchased at the store (angel food would work well too), youโll be done with the cake in no time. I do this and itโs just fine. If your cake is from scratch, fun and wonderful; let me shake your hand!
Either way, do a little differently and bake the cake in one 10-inch round pan, no layersโjust this a single lovely thicker layer.
Ingredient Notes and Substitutions
- The cake: Bake one from scratch or use 1 vanilla cake boxed mix. In either case you will find deliciousness and joy.
- The whipped cream frosting: To make the whipped cream frosting, use unflavored gelatin as the stabilizer to help the whipped cream hold longer. Steer clear of heavy cream that is even remotely near room temperature! The cream must be cold, and it helps for the bowl and whisk to also be cold. Use heavy cream for a rich, moist cake. It also helps in creating a tender crumb when incorporated into the batter. If you prefer a full-on buttercream frosting, try my cream cheese frosting as a substitute for the stabilized whipped cream.
- Vanilla extract: Use pure vanilla extract to enhance the flavor of the whipped cream. You can even use additional vanilla in a boxed cake mix, adding a teaspoon to the batter.
- Fresh berries: Weโre using ripe, fresh strawberries to make the puree topping. Set aside the prettiest ones to garnish the cake.
Tips for Success
Achieving a flawless strawberry vanilla cake involves some key tips:
- Slowly bloom the gelatin. Powdered unflavored gelatin takes a light touch when it comes to dissolving it to use in the recipe. Take your time dissolving it in water and donโt overheat it when you liquify the mixture.
- Donโt overcook the puree. Cook as directed, without trying to make it too thick. A little gelatin in the puree thickens it.
- Piping: For a more professional look, pipe the whipped cream around the sides and top perimeter of the cake. This one small move takes your cake into the world of exceptional. You do not, do NOT need to be a cake geek or a pro or a mega-talent to pipe your cream. Buy the little plastic Betty Crocker tips in the IGA or any big or small grocery store (I do, when Iโm up north and donโt have my piping tips). Cut a tiny bit off the corner of a Ziploc bag, and push the tip in (sometimes I cut too much and go to another corner instead). Fill the bag with cream, then go โround and round the perimeter of the cake, on a cake plate. Then pipe stars or whatevers around the perimeter on top. Then dot with red and blueberries. Ta-da!
Storage
Proper storage keeps your strawberry vanilla cake fresh and delicious. Because of the whipped cream frosting, the cake should be refrigerator to store before serving and for any leftovers, up to 3 days. This is not a cake to freeze!
Strawberry Vanilla Cake Recipe
Ingredients
For the cake:
- 1 10-inch white cake, from 1 vanilla cake mix or try 1/2 recipe of my white cake, baked and completely cooled
For the strawberry topping:
- 1 pound strawberries
- 1/2 cup granulated sugar
- 1/2 teaspoon rose water
- 1 lemon, juiced
- 1/2 packet unflavored gelatin
For the stabilized whipped cream:
- 1 packet unflavored gelatin
- 1 1/2 cups heavy whipping cream, cold
- 1/2 cup granulated sugar
- 1/2 teaspoon rose water
- 1/2 teaspoon vanilla extract
To decorate:
- Strawberries and blueberries
Instructions
- Place the baked cake on a serving plate.
Make the strawberry puree:
- Hull and coarsely chop the strawberries. In a blender, pulse them until they are fully pureed. In a small saucepan, combine the puree with the sugar, rose water, and lemon juice. Bring to a boil, then reduce the heat and simmer until reduced by almost half, about 20 minutes.
- Bloom the gelatin: In a small bowl filled with 1/4 cup of cool water, very slowly sprinkle the half-packet of gelatin evenly over the water, letting each sprinkle soak in water before sprinkling more over top. Once the powder has absorbed the water, heat in the microwave for 15 seconds. Stir the gelatin into the strawberry puree. This can be made ahead and refrigerated; soften in the microwave for 15 seconds before spreading on the cake.
- Spread the strawberry puree over the top of the cake, leaving an inch perimeter around the edge.
Make the stabilized whipped cream:
- Bloom the gelatin again: In a small bowl filled with 1/4 cup of cool water, very slowly sprinkle a full packet of gelatin evenly over the water, letting each sprinkle soak in water before sprinkling more over top. Once the powder has absorbed the water, heat in the microwave for 15 seconds.
- In a stand mixer or using a hand mixer, beat the cold cream with the sugar, rose water, and vanilla on high speed until it is thick and showing lines from the beater. Pour in the gelatin and continue to beat until the whipped cream is very thick and holds a stiff peak.
- Using a piping bag or a gallon ziplock bag with a tiny bit of the corner cut off, put a star tip into the opening, then fill the bag with the whipped cream.
- Starting at the base of the outside of the cake, pipe all the way around the cake. Do this again just above the first line, then again above the second line. Pipe stars around the perimeter of the cake on top in the area left free of strawberry puree. Top each star with alternating strawberries and blueberries.
- Chill the cake until you're ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks amazing! What are your thoughts on frozen strawberries for the strawberry topping during the off-season?
Hi! Frozen berries are just fine for the topping. Fresh for the garnish!
Caitlin, sorry–I thought my response to this posted a while back. Frozen berries are just fine and great for the topping. Use fresh for the garnish if you can find them nice and red.
Perfect! Even if I can’t make this before July 4th, I can bake this for my husband’s birthday later this month. Thank you for settling that question. Have a Happy 4th of July!
Well that’s great!! Enjoy!