Recipe Ingredients
Cake
- 9 Tbsp. Demerara or Turbinado sugar
- 1 1/2 cups LAND O LAKES® Extra Creamy Butter, softened
- 1 (8 oz.) pkg. cream cheese, softened
- 2 1/4 cups sugar
- 6 large LAND O LAKES® Eggs
- 1 Tbsp. vanilla extract
- 1/2 tsp. almond extract
- 3 cups cake flour
- 5 cups sliced strawberries
- 3 Tbsp. sugar
- 1 tsp. salt
Berries
- 5 cups sliced strawberries
- 3 Tbsp. granulated sugar
Frosting
- 6 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/2 tsp. vanilla extract
- 1 vanilla bean, seeds scraped from inside bean*
- 2 cups LAND O LAKES® Heavy Whipping Cream
- *Substitute an additional 1 1/2 teaspoons vanilla extract.
Recipe Directions
- Heat oven to 325°F. Butter 2 (9-inch) cake pans; sprinkle with 3 tablespoons Demerara sugar each. Shake to coat evenly. Set aside.
- Combine butter, cream cheese, and sugar in large bowl until light and creamy, about 3 minutes. Add eggs, one at a time, scraping bowl often, until thoroughly mixed. Mix in vanilla and almond extract.
- Combine cake flour and salt together in another bowl. Slowly add to butter mixture; mix until fully combined. Divide batter into thirds, pouring one-third into each prepared pan and smoothing tops evenly. Place remaining batter into refrigerator until ready to use. Bake 28-30 minutes or until lightly browned and toothpick inserted in center comes out clean (top may not look completely done). Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean one pan; butter and sugar pan. Bake and cool final cake layer as directed above.
- Combine strawberries and sugar together in bowl; toss to coat. Let stand 30 minutes or until juices form.
- Meanwhile, combine cream cheese, powdered sugar, vanilla, and vanilla beans in large bowl until creamy. Slowly add whipping cream; beat until stiff peaks form.
- Place 1 cake layer onto cake plate or pedestal. Prick top with fork all over. Place about 1 1/2 cups strawberries on top, using slotted spoon, spreading to cover top surface. Dollop about 3/4 cup frosting on top of berries, spread evenly to cover berries. Place second cake layer on top, repeating process of berries and frosting. Place final layer on top; spread remaining frosting on top of cake and top with remaining berries and juice.
- 12 servings
Tips:
Make and store cake no more than 2 hours in advance of serving. The sugar edges lose their crunch over time. Store any leftover cake, covered, in refrigerator for up to 3 days.
Serving this cake can be a little challenging. We suggest using a long, serrated knife to cut the cake.
