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Nancy’s Vanilla Strawberry Cake

  • 2 3/4 cups Cake Flour (I prefer Swan’s Down)
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Butter softened
  • 6 tablespoons Vegetable Oil
  • 1 1/2 cups Sugar
  • 3 Eggs (room temp is better)
  • 2 Egg Yolks (room temp is better)
  • 1 tablespoon Vanilla Extract
  • 1 cup Buttermilk
  • 1 pint strawberries for frosting and topping cake
  1. Preheat oven to 350 F and grease 2 – 8″ or 9″ cake pans

  2. In a bowl, sift the flour, salt, and baking powder

  3. Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy

  4. Add the oil and vanilla. Keep on mixing

  5. Add the eggs one at a time beating well after each addition. Clean sides and bottom of the mixer with a spatula

  6. Add 1/3 of the flour, mix, then add 1/3 of the buttermilk. Repeat the process of alternating the dry and wet ingredients always ending with the flour

  7. Pour batter into prepared pans. Shake pans against the counter to eliminate air bubbles

  8. Bake for 23-28 minutes. Insert a skewer in the middle of the cake and if it comes out clean the cake is ready. Mine took 25 minutes

  9. Remove from oven and let them cool in the pans for 10 minutes before unmolding

  10. Frost cake after cooling and top with freshly sliced strawberries

    Frosting Recipe:

    3 cups confectioners’ sugar

    1 cup butter

    1 teaspoon vanilla extract

    1 to 2 tablespoons whipping cream

    3-4 crushed strawberries

    1. In a bowl,, with electric mixer,  mix together sugar and butter on low speed until well blended, then increase speed to medium and beat for another 3 minutes.
    2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, add 3-4 crushed strawberries.

      Photo Credit: Nancy Newcomer

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