Delightful Mini Vanilla Strawberry Cake: Your Guide to a Perfect Small-Batch Dessert
Imagine a dessert that’s both charmingly personal and utterly delicious – that’s precisely what you get with this delightful mini vanilla cake featuring fresh strawberries and a cloud-like whipped cream frosting. Perfectly sized for intimate celebrations or simply to satisfy a sweet craving, this cake is an absolute dream, especially during peak strawberry season. Its classic combination of light vanilla sponge, vibrant fresh strawberries nestled between layers, and a delicate whipped cream topping makes it an instant favorite for special occasions like Valentine’s Day or any day you desire a touch of sweetness. Prepare to discover all the secrets to baking, filling, and expertly decorating this beautiful dessert, ensuring every slice is a moment of pure bliss.
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
For more delightful strawberry treats that capture the essence of the season, be sure to try my Strawberry Cheesecake Cookies, my comforting Strawberry Crumble, and my incredibly simple No-Churn Strawberry Ice Cream!
Vanilla Cake with Strawberries: Layers of Perfection and Freshness
This strawberry cake recipe consistently delivers a truly memorable experience. Its soft, pillowy vanilla cake layers are not only incredibly easy to prepare but also remain wonderfully moist, even in a “naked cake” presentation where the sides are exposed. The secret to its lasting beauty and fresh taste lies in our stabilized whipped cream frosting, which holds up beautifully for days. We’ll expertly layer this cake with an abundance of sweet, fresh strawberries, ensuring a burst of authentic strawberry flavor in every bite. This creation echoes the simple elegance of a classic strawberry shortcake – it’s perfectly balanced, not overly sweet, and serves as an ideal light dessert for any occasion.
The Charm of a Mini Strawberry Cream Cake: Perfect for Small Gatherings
What makes this particular vanilla cake with strawberries and whipped cream truly special is its thoughtfully designed small-batch recipe. It’s the perfect size for serving two to four people, making it ideal for a romantic evening, a small family gathering, or a relaxed, low-key celebration at home without the fuss of a large cake. I personally achieved fantastic results using three 6-inch cake pans, which yield beautifully proportioned layers. Let’s delve deeper into the essential components that bring this lovely little strawberry shortcake-inspired creation to life, ensuring each element contributes to its overall charm and deliciousness.
Mastering the Art: How to Put Fresh Fruit in the Middle of a Cake
For this exquisite vanilla cake, our approach to the strawberry filling involves a technique known as macerating. Maceration is a simple yet effective method where fresh strawberries are gently softened and imbued with sweetness by tossing them with sugar or a sweet liquid. This process draws out the natural juices from the fruit, creating a luscious, self-made syrup that further enhances their flavor. While there are numerous ways to elevate strawberry flavor – think flavored extracts, fresh herbs like basil or mint, a squeeze of citrus, or even a sophisticated drizzle of balsamic vinegar – for this recipe, we’re honoring the beloved standard: strawberries and granulated sugar, just as many of us grew up enjoying them.
The preparation is straightforward: simply hull and thinly slice your ripe strawberries, then toss them generously with granulated sugar. Allow this mixture to meld and develop in the refrigerator for a few hours, or ideally, overnight. The longer the strawberries rest in the sugar, the softer and more syrupy they become, offering a delightful texture for your cake filling, making them perfectly integrated into each slice. Macerated strawberries are incredibly versatile and delicious enough to enjoy on their own. They make an excellent topping for a variety of treats, from ice creams and waffles to pancakes and yogurt. Give this technique a try – you’ll be amazed at the depth of flavor it brings!
The Secret to Sturdy Layers: What to Put Between Cake Layers
When it comes to complementing a rich, buttery vanilla cake adorned with fresh strawberries, nothing quite matches the airy, delicate lightness of a fluffy whipped cream frosting. However, a common challenge with traditional whipped cream is its lack of structural integrity; it tends to soften and deflate quickly, especially when used in a layered cake structure. Standard whipped cream, while delicious, simply wouldn’t hold up to the demands of this elegant layered dessert.
To overcome this, we employ a clever technique to stabilize our whipped cream frosting, ensuring it remains beautifully firm and holds its shape for days. The secret ingredient? A touch of instant pudding mix! This is an incredibly easy and effective way to provide the necessary structure, allowing our whipped cream to support the cake layers without collapsing, all while maintaining its signature fluffy texture. It’s truly a game-changer for any recipe calling for whipped cream frosting! I personally achieved fantastic results using a Godiva white chocolate pudding mix, which adds a lovely subtle richness, but any vanilla-flavored instant pudding mix you prefer will work wonderfully to achieve that perfect, stable, and utterly delectable whipped cream.
Essential Ingredients for Your Strawberry Cream Cake
Crafting this luscious vanilla cake with strawberries requires a few key ingredients, each playing a vital role in achieving its perfect texture and flavor:
For the Moist Vanilla Cake Layers:
- Salted butter: Ensure your butter is at room temperature for optimal creaming with sugar, which creates air pockets for a light cake. If using unsalted butter, simply add an eighth teaspoon of salt to the dry ingredients.
- Granulated sugar: Beyond sweetness, sugar works with butter to create a light and fluffy cake texture, contributing to the overall structure and moisture.
- Eggs: Like butter, eggs should be at room temperature for seamless integration into the batter, promoting a smooth, emulsified mixture that results in a tender crumb.
- Pure vanilla extract: As vanilla is a primary flavor here, invest in a high-quality pure vanilla extract. For an extra special touch, consider checking out my post on how to make vanilla extract at home – it’s surprisingly simple with just two ingredients!
- Vegetable oil: Just a small amount of vegetable oil goes a long way in ensuring our cake layers remain exceptionally moist and tender, preventing dryness.
- Sour cream: A secret weapon for many bakers, sour cream imparts incredible moisture and a subtle tang, creating a rich and luxurious texture in the cake. Remember to bring it to room temperature before adding.
- Cake flour: Crucial for a fine, tender crumb. You’ll need 1 cup of cake flour (114g measured with a kitchen scale). See below for a tip if you don’t have any cake flour on hand!
- Baking powder and baking soda: These leavening agents work in harmony to give our vanilla cake with strawberries and whipped cream its beautiful rise and airy structure.
For the Luscious Macerated Strawberry Filling:
- Fresh strawberries: Select ripe, vibrant fresh strawberries. Make sure they are thoroughly cleaned, hulled, and sliced to your desired thickness. And if you love baking with berries, try my Blackberry Coffee Cake!
- Granulated sugar: Essential for the maceration process, it draws out the strawberries’ natural juices, creating a sweet, flavorful syrup and softening the fruit.
For the Perfectly Stabilized Whipped Cream Frosting:
- Heavy whipping cream: It should be very cold to whip properly and achieve maximum volume and stiffness.
- Powdered sugar (confectioners’ sugar): Adds sweetness and dissolves easily, contributing to the smooth texture of the frosting. Always sift your powdered sugar for a lump-free finish, and ideally, measure with a kitchen scale.
- Vanilla extract: Enhances the overall flavor profile of the whipped cream, complementing the vanilla cake and fresh strawberries. Check out my post on how to make vanilla extract at home!
- Instant pudding mix: The star ingredient for stabilization! It helps the whipped cream hold its shape and prevents it from weeping, ensuring your layered cake stays beautiful for longer. I like to use white chocolate instant pudding mix, but vanilla works just as well.
Essential Equipment for Your Mini Vanilla Strawberry Cake
Having the right tools can make all the difference in your baking experience. Here are some indispensable items I recommend for crafting this delightful vanilla cake with strawberries and whipped cream:
Beyond the items in the widget, I always recommend a few basics like silicone cake pan liners (a fantastic eco-friendly alternative to parchment paper), quality 6-inch cake pans for consistent layers, and a reliable kitchen scale for precise ingredient measurements. Allowing your cake layers to cool completely on a wire rack is also crucial for preventing condensation and ensuring an even texture.
The Secret to Keeping Naked Cakes Perfectly Moist and Tender
When a cake is fully enrobed in frosting, the frosting acts as a protective barrier, sealing in moisture and keeping the cake layers fresh. However, with “naked” or semi-naked cakes, like this beautiful vanilla cake with strawberries where parts of the cake layers are exposed, maintaining moisture can be a bit more challenging. The exposed surfaces are more prone to drying out, which can compromise the cake’s delicate texture.
An incredibly simple yet effective trick I use with many of my cake recipes to ensure the layers remain wonderfully moist and tender is to lightly spray or brush them with simple syrup before decorating. This added moisture barrier is a game-changer for open-sided cakes. Making simple syrup couldn’t be easier:
- Combine 1 cup of granulated sugar and 1 cup water in a small saucepan.
- Bring the mixture to a gentle boil over medium heat, stirring continuously for about 2 minutes until all the sugar is completely dissolved and the liquid is clear.
- Remove from heat and let it cool completely. Once cooled, store the simple syrup in an airtight container in the refrigerator for up to 2 weeks, ready for your next baking adventure.
Told you it was easy! Once your cake layers have cooled completely, generously spray or brush the syrup all over them, ensuring even coverage. Allow the syrup to soak in for about 10-15 minutes – this gives the cake ample time to absorb the moisture. After this brief resting period, your cake layers will be perfectly primed and moist, ready for you to assemble and decorate your exquisite vanilla cake with strawberries and whipped cream frosting!
Step-by-Step Guide: How to Decorate a Cake with Whipped Cream and Strawberries
Decorating this cake is as enjoyable as eating it! Follow these steps for a beautifully layered and garnished mini vanilla strawberry cake:
- Prepare your macerated strawberries: While your cake layers are baking (or even a day ahead), focus on your strawberries. Simply clean, hull, and thinly slice your fresh strawberries, then toss them generously with granulated sugar. Let them rest in a bowl, covered with plastic wrap, in the fridge for at least an hour, or ideally, overnight. This resting period allows the sugar to penetrate the fruit, softening them and creating a delightful natural syrup that’s perfect for your filling. You can also transfer them to a plastic food storage bag for convenience.
- Whip up your stabilized frosting: As your cake layers are cooling, prepare your stabilized whipped cream frosting. For the fluffiest results, ensure your mixing bowl, whisk attachments (for either a hand mixer or stand mixer), and heavy cream are all thoroughly chilled. Combine the very cold heavy cream, pure vanilla extract, instant pudding mix, and sifted powdered sugar in your chilled bowl. Mix on low speed initially to combine the ingredients, then gradually increase to high speed. Whip the cream mixture for a few minutes until stiff peaks form – this means the cream will hold its shape firmly when the whisk is lifted.
- Prepare for assembly: If you’re using the simple syrup trick to keep your cake layers moist (as detailed above), make sure your cooled cake layers have been brushed or sprayed and allowed to sit for 10-15 minutes. Now, with all your components ready, you’re set to assemble your stunning vanilla cake with strawberries and whipped cream!
- Assemble your strawberry cream cake:
- Place your first cooled cake layer onto your desired cake platter or serving plate.
- Generously top this layer with about 3 tablespoons of your macerated strawberries and their delicious juices, spreading them evenly.
- Follow with a generous dollop (approximately 1 cup) of your stabilized whipped cream frosting, spreading it gently over the strawberries.
- Carefully place your second cake layer on top and repeat the process: add more strawberries, then another layer of whipped cream frosting.
- Finally, add your third and final cake layer. For the top, instead of layering strawberries underneath, frost the entire top of the cake with a generous amount of whipped cream. Then, artfully arrange the remaining fresh or macerated strawberries on top of the whipped cream for a beautiful and inviting finish. This will add a lovely, fresh topping to your delightful vanilla cake with strawberries!
And for those seeking a gluten-free option, be sure to try this fantastic gluten-free strawberry shortcake recipe!
Expert Tips and Frequently Asked Questions (F.A.Q.)
Absolutely! My favorite way to top this vanilla cake is to apply our final layer of whipped cream first, and then artistically arrange our macerated strawberries on top. You can also get creative with other toppings like Drunken Strawberries for an adult twist, or even make homemade strawberry truffles to adorn the top!
The macerated strawberries you layer within the cake will release some juices, which the moist cake layers will gently soak up. However, because the cake layers are already designed to be wonderfully moist, they won’t become overly soggy. To ensure the best texture, I do recommend assembling the cake just before serving to minimize any prolonged liquid absorption into the cake layers.
No cake flour? No problem! You can easily make a cake flour substitute using all-purpose flour and cornstarch. Just sift together 14 tablespoons (109g) of all-purpose flour with 2 tablespoons (16g) of cornstarch. Sift it twice more to ensure it’s well combined, then use it in your recipe as you would regular cake flour!
Your delightful vanilla cake with strawberries should be stored covered in the refrigerator. It will maintain its freshness and deliciousness for up to 4 days.
My preferred method for decorating is to alternate layers of cake, then strawberries, then frosting, repeating this sequence until you reach the top layer. For the very top, generously spread whipped cream and then artfully arrange any extra strawberries. You can see a visual guide in the recipe card video below to observe how I achieved this beautiful effect with this specific vanilla cake with strawberries.
If your recipe calls for salted butter and you only have unsalted, simply add ⅛ teaspoon of fine sea salt along with your dry ingredients. This will perfectly balance the flavors.
For eggs: Place them in a bowl of lukewarm water for about 15 minutes. This gently warms them without cooking.
For sour cream: Scoop the desired amount into a microwave-safe bowl and heat it for 5-second intervals, stirring thoroughly between each burst, until it reaches room temperature.
For butter: Cut a half stick of butter into smaller pieces and place them on a microwave-safe plate. Microwave for 10 seconds, rotating the plate every 4 seconds. Be careful not to melt it completely, just soften it.
If you try this delightful recipe, I would absolutely love it if you could leave a star review rating and a comment below! Your feedback is incredibly valuable and wonderful to hear! And please don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram!
More Delightful Recipes for Your 6-inch Cake Pan
Love your 6-inch cake pans? They’re incredibly versatile! Here are some other fantastic small-batch recipes you can create:
- Mini Carrot Cake: A perfectly spiced individual treat.
- Mini Basque Cheesecake: Creamy, crustless, and effortlessly elegant.
- Butter Pecan Cake with Cream Cheese Frosting: Rich, nutty, and incredibly satisfying.
- Pumpkin Pecan Dump Cake: A wonderfully easy and comforting dessert.
- Mini Vanilla Cake with Easy Vanilla Buttercream: The classic done perfectly in a smaller size.
- Mini Chocolate Cake: Intense chocolate flavor in a charming individual portion.
📖 Recipe
Vanilla Cake with Strawberries and Whipped Cream
Equipment you may need
- 6-inch round cake pans
- hand mixer
- measuring cups and spoons
- cooling rack
- whisk
- parchment paper
- stand mixer
- small saucepan
Ingredients
Vanilla cake layers
- baking spray
- ¼ cup salted butter – room temperature
- ½ cup granulated sugar
- 2 large eggs – room temperature
- 2 teaspoon pure vanilla extract
- 1 tablespoon vegetable oil
- ½ cup sour cream
- 1 cup cake flour – 114g
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
Strawberry filling
- 1 lb fresh strawberries – cleaned well, hulled, and sliced
- 3 tablespoon granulated sugar
Simple syrup for cake layers (optional)
- 1 cup granulated sugar
- 1 cup water
Whipped cream
- 1½ cup heavy whipping cream
- ⅓ cup sifted powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon white chocolate instant pudding mix
Instructions
Prepare macerated strawberries
- Combine strawberries with sugar in a bowl or zipper bag. Chill in refrigerator for at least an hour or up to overnight.
Prepare Simple Syrup
- Heat sugar and water in a small saucepan over medium-high heat, stirring, until sugar is fully dissolved and mixture is clear.
- Allow to cool fully. Store in an airtight container in refrigerator up to one week until ready to use.
Prepare your cake layers
- Preheat the oven to 350° and place two racks near the center of the oven. Line three 6-inch round cake pans with parchment or silicone baking liners and spray with baking spray.
- In a large bowl of an electric stand mixer or with a handheld electric mixer, cream softened butter on medium speed for 2 minutes. Add sugar and beat for 4-5 minutes on medium speed.
- Add in eggs, one at a time, followed by oil, vanilla and sour cream. Mix just until combined in between each addition and scrape the sides of the bowl if necessary.
- Sift in cake flour, baking powder, and baking soda. Gently fold dry ingredients into wet ingredients until just combined.
- Divide the batter evenly between the three pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
- Bake for 15 minutes, or until lightly golden around the edges and a cake tester inserted in the center comes out clean.
- Let the layers rest in the cake pans for 10 minutes before gently turning them onto a cooling rack to cool completely.
- (Optional) Once cooled, spray or brush with simple syrup and let sit for at least 15 minutes.
Whip up your frosting
- With chilled mixer attachments, beat cold heavy cream, vanilla, pudding mix, and powdered sugar in a large chilled bowl about 3 minutes until stiff peaks form.
- Set aside until you’re ready to assemble your cake.
Assemble your cake
- Start with one of your layers on the cake plate or cake board. Top with about 3 tablespoon strawberries and their juices.
- Pipe or spoon about 1 cup whipped cream frosting on top of strawberries.
- Repeat with second cake layer, more strawberries, and more whipped cream.
- Finish with third layer of cake, but this time top the cake with a generous amount of whipped cream, followed by strawberries on top of that.
- Store cake covered in refrigerator up to 3 days.
Video
Notes
Nutrition
Pin this recipe for vanilla cake with strawberries on top for later!
