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Ingredients
Scale
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) neutral cooking oil (avocado oil, canola, or vegetable)
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs (room temperature preferred)
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon table salt
- 1 ¼ cups (300 ml) buttermilk (room temperature preferred)
- 2 lb (907 g) strawberries (divided)
- 3 Tablespoons (40 g) granulated sugar
- 1 ½ teaspoons unflavored gelatin
- 2 Tablespoons (30 ml) cold water
- 2 ¼ cups (540 ml) heavy whipping cream
- ¾ cup (94 g) powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8” round cake pans.
- Cream together softened butter, neutral oil, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well before adding the next, then stir in vanilla.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk until combined.
- Divide batter among prepared cake pans and bake for 24-26 minutes.
- Cool cakes in pans for 10-15 minutes before transferring to a cooling rack.
- Prepare strawberries by slicing half for topping and chopping the rest with sugar.
- Whip heavy cream with powdered sugar and vanilla until thick, then stabilize with gelatin.
- Assemble by leveling cakes, frosting between layers, and topping with strawberries.
- Chill the assembled cake for at least 30 minutes before serving.
Notes
Ensure all ingredients are at room temperature for optimal results.
Avoid over-mixing the batter to maintain a light texture.
Chill the cake before slicing for cleaner cuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg