One of my favourite seasons isn’t really a true season and not everyone gets to have this season at the same time. I’m talking about strawberry season!!! Back home in Ottawa, Canada this season isn’t until June, but here in North Carolina it’s April. We are also pretty close to Florida’s February and March season, so we get really good strawberries for several months. YAY!!!
So to celebrate I made a cake! Second one in a week, I’m on a roll
We were having guests for dinner and since I’ve kind of created an expectation of desserts all the time, I got to work and made this vanilla bean sponge filled with strawberries and cream and then covered with left over orange buttercream for the cake I made for Dartagnan’s birthday.
This such a simple cake. But I also tried my hand at the Viva towel method of flat icing. It’s not perfect but not bad either! I embellished with strawberries and it turned out looking pretty fancy! Fresh fruit is always best in my book!
So for a simple dessert make your favourite vanilla cake, fill with whip cream and strawberries and then ice with your favourite buttercream. Garnish and voila, beautiful and super tasty!
Here is my recipe for the cake:
Vanilla bean sponge:
- 1 1/2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup sugar
- 8 tablespoons unsalted butter, softened
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 1/2 cup buttermilk
- In stand mixer, combine all dry ingredients.
- Mix in softened butter, eggs and vanilla bean paste.
- Slowly add milk until combined.
- Grease pans and bake at 350 for 35 minutes
- Let cool and ice and fill as desired.
The buttercream recipe is here and for the filling whip some cream, add some sugar and vanilla and voila a tasty centre!
So I hope you all enjoy your strawberry season a if you can’t make a cake just eat em plain, that’s how I like them best anyway
Thanks for looking!