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Strawberry Layer Cake with Balsamic Glaze and Whipped Cream Frosting Recipe

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★★★★★

4.4 from 76 reviews

This moist and flavorful Strawberry Cake combines a tender, buttery crumb with fresh ripe strawberries and a luscious whipped cream frosting. Perfect for celebrations or any special occasion, this classic dessert features a delicate balance of sweetness and tanginess, enhanced by a hint of balsamic glaze to intensify the strawberry flavor. The cake layers are baked to golden perfection and assembled with a rich cream cheese and whipped cream frosting, making every bite a delightful treat.

Ingredients

Scale

Cake

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter (at room temperature)
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup oil (vegetable, canola or light olive oil)
  • 1/4 cup sour cream (regular, full fat)
  • 1 cup whole milk (or 2%)
  • 2 pints fresh (ripe) strawberries

Strawberry Glaze

  • 1 tablespoon Sprouts Organic Balsamic Glaze (optional)
  • 2 tablespoons sugar

Frosting

  • 2 cups heavy whipping cream
  • 3/4 cup powdered sugar (divided)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese (regular, full fat)
  • 1/4 cup diced strawberries with glaze (from the prepared strawberries above)

Instructions

  1. Bake the cake: Preheat the oven to 350°F. Prepare three 8-inch cake pans by lightly greasing and dusting with flour, then line the bottom with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In the bowl of an electric mixer, beat the butter until smooth. Slowly add sugar while continuing to beat until the mixture is light, fluffy, and well combined, ensuring good aeration.
  4. Add eggs: Add eggs one at a time, blending each for 10-20 seconds to incorporate air, which helps the cake rise nicely.
  5. Add vanilla and oil: Blend in vanilla extract and oil until well combined.
  6. Incorporate sour cream: Blend in the sour cream to add moisture and tenderness to the batter.
  7. Combine wet and dry ingredients: Reduce mixer speed to low and alternately add half the milk and half the flour mixture, then the remaining milk and flour. Mix just until combined, avoiding overmixing. Scrape down the sides of the bowl and stir gently by hand to ensure even blending.
  8. Divide batter and bake: Evenly divide the batter into the prepared pans and bake for 22-30 minutes, until cakes have a slight dome and a toothpick inserted in the center comes out clean or with moist crumbs but no wet batter.
  9. Cool the cakes: Let cakes cool in pans for 5-10 minutes, then remove and cool on racks with parchment on the bottoms. Once mostly cooled, wrap cakes well in plastic wrap and freeze for easier handling during assembly and to keep moist.
  10. Prepare strawberries: Dice the fresh strawberries and place in a large bowl. Reserve a few whole berries for garnish if desired.
  11. Add glaze and sugar: Drizzle balsamic glaze over the diced strawberries and sprinkle with sugar. Stir gently to coat evenly and macerate the berries.
  12. Prepare frosting (not fully detailed here but implied): Whip heavy cream with powdered sugar and vanilla extract, beat cream cheese with remaining powdered sugar until smooth, then fold together. Incorporate 1/4 cup diced glazed strawberries into the frosting for added texture and flavor.

Notes

  • Ensure butter is at room temperature for easy creaming and better texture.
  • Do not skimp on creaming butter and sugar as it incorporates air needed for a light cake.
  • Careful not to overmix the batter after adding dry ingredients to avoid a dense cake.
  • Freezing the cake layers before assembling makes them easier to handle and prevents crumbling.
  • Use fresh, ripe strawberries for the best flavor and juiciness.
  • Balsamic glaze is optional but adds a sophisticated depth to strawberry flavor.
  • Allow cakes to cool completely before frosting to prevent melting or sliding.
  • Whipped cream and cream cheese frosting should be kept chilled and consumed within a day or two for best freshness.

Keywords: strawberry cake, fresh strawberry dessert, whipped cream frosting cake, layered cake, fresh berries cake

Find it online: https://dailysimplerecipe.com/strawberry-layer-cake-with-balsamic-glaze-and-whipped-cream-frosting-recipe/