My husband, bless his heart, is a meat and potatoes kind of guy. I can’t tell you how many times we have gone out to eat at a nice restaurant only to have him order chicken fingers and french fries. And please know I say this with love in my heart even as I roll my eyes. He is who he is and God knows I love him.
He will always try a slice of my cake though even when I tell him there’s curry or coriander in it. He may not sing my praises when I serve up a weird and wacky cake flavour; however, he will at least nod and smile. But this strawberry vanilla cake…he will lick his plate clean while giving me puppy dog eyes for a second slice.
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More times then not, I give leftover Sunday family cake to neighbours and friends. No sense in having extra cake hanging out in my kitchen knowing full well we’ll probably enjoy a new flavour the following weekend so off it goes down the street or across the road wrapped in an ever so fancy layer of plastic wrap.
Not this cake though. Nope. This one gets sliced up, individually wrapped, and frozen for the late-night cake cravings my husband often gets. He won’t even thaw it. Straight out of the freezer, onto a plate, and into his mouth it goes. It’s simply that delicious.
Layers of fluffy and tender vanilla cake serve as a delightful and understated base letting the real star of the show, the strawberry buttercream, shine. I have tried freeze-dried strawberries, reducing fresh strawberries, strawberry extract, and just about any and every form of strawberry there is to flavour buttercream but all else come up short compared to strawberry jam.
Those little flecks of real strawberry in the buttercream from the jam send my heart a titter while the sweet taste of strawberry shines through. Make sure you keep a slice or two in the freezer for when that strawberry vanilla cake craving hits!
Preheat the oven to 350 degrees and prepare three 6-inch round cake pans.
In the bowl of a stand mixer cream the butter and sugar on high for 1 minute with the whisk attachment.
Add egg whites and mix on high for 2 minutes.
Add in the yogurt and vanilla extract and mix on high for 2 minutes.
Combine all the dry ingredients into the mixer and mix on low
While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.
Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.
Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.
In the bowl of a stand mixer beat the butter and shortening on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.
Add the icing sugar, salt, vanilla extract, strawberry emulsion, strawberry jam, and heavy cream and mix on low until combined.
Turn the mixer up to medium and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
Place one leveled layer of vanilla cake on a cake board or plate. Top with approximately 1 ½ cups of buttercream.
Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
Cover the cake with another layer of buttercream and smooth sides.
Decorate as you please. I coloured my buttercream with one extra drop of pink gel food colouring and smoothed the sides with my metal Wilton smoother. Using a Wilton 1M piping tip, I piped simple swirls around the top to create a border, placed a sliced strawberry on top of each swirl, and a sprinkle of “Drenched in Diamonds” glittery sugar by Sprinkle Pop. Enjoy.