Directions
1. Prepare the Vanilla Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the unsalted butter and vegetable oil with granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the flour mixture. Mix until just combined; do not over-mix.
2. Bake the Cakes
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Strawberries
- While the cakes cool, mix the sliced strawberries with strawberry preserves in a bowl. Let them sit for about 15 to 20 minutes to release their juices and create a syrupy filling. This gives your cake a tremendous burst of flavor.
4. Make the Frosting
- In a mixing bowl, beat the cream cheese until smooth. Gradually add half of the powdered sugar, mixing until combined.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add the remaining powdered sugar and vanilla extract, mixing until just combined.
5. Assemble the Cake
- Once the cake layers are completely cool, take one layer and spread the strawberry filling over the top, allowing some to spill over the edges for that artistic touch.
- Place the second cake layer on top and frost the entire cake with the whipped cream frosting for a beautiful finish.
- Decorate with additional strawberries on top if desired.
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