Vanilla Bean and Fresh Strawberry Wedding Cake
This elegant wedding cake features layers of moist vanilla bean sponge, complemented by a light strawberry cream filling and finished with a smooth vanilla buttercream. Perfect for celebrating love with a touch of freshness.
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup unsalted butter
- 4 large Eggs
- 1 vanilla bean
- 1 tablespoon Baking powder
- 1 cup Milk
- 2 cups fresh strawberries
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Step 1:
Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Scrape the seeds from the vanilla bean and add to the mixture.
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Step 2:
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
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Step 3:
Divide the batter evenly between three greased 9-inch round cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Step 4:
While the cakes are baking, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in the chopped fresh strawberries gently.
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Step 5:
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of strawberry cream filling on top, then add the second layer and repeat. Top with the final layer.
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Step 6:
Frost the top and sides of the cake with vanilla buttercream. Decorate with additional fresh strawberries if desired.