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Cut open strawberry semi-naked cake
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5 from 10 votes

Strawberry Semi-Naked Cake

This strawberry semi-naked cake is a fluffy vanilla layered cake. It is filled with cream cheese frosting and diced fresh strawberries.
Prep Time1 hour 30 minutes
Cook Time18 minutes
Decorating Time1 hour
Total Time2 hours 48 minutes
Servings: 16 slices
Calories: 492kcal

Ingredients

Vanilla Cake

  • 1 cup Unsalted butter room temperature
  • 1 ½ cups White granulated sugar
  • 1 tablespoon Pure vanilla extract
  • ¼ cup Sour cream room temperature
  • 4 Large eggs room temperature
  • 3 cups Cake flour
  • 2 teaspoon Baking powder
  • 1 teaspoon Salt
  • ¾ cup Buttermilk room temperature

Cream Cheese Frosting

  • 8 oz Cream cheese room temperature
  • 1 ½ cups Unsalted butter slightly cold
  • 8 cups Powdered sugar sifted
  • 1 tablespoon Pure vanilla extract
  • ¼ cup Heavy cream
  • Pinch of salt
  • 3 cups Diced Strawberries
  • Strawberries whole and half strawberries

Instructions

Vanilla Cake

  • Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place 8 inch parchment circles on the bottom of the pan. Spray again.
  • In a mixing bowl, sift the cake flour, baking powder, and salt. Set aside. Using a mixer, beat the butter and sugar on high for 4 minutes. Scrape the bowl.
  • Add in sour cream and vanilla. Beat until combined. Scrape the bowl and add the eggs one at time. Once combined, scrape the bowl to make sure all the butter is mixed in.
  • Add in ⅓ of the dry ingredients and half of the buttermilk, mix until just combined. Add another ⅓ of the dry ingredients and the rest of the buttermilk. Then, add the rest of the dry ingredients.
  • Pour the batter evenly between the three cake pans by using a kitchen scale. Bake for 16-19 minutes. The cakes are done baking when a toothpick inserted comes out clean.
  • Let the cakes sit in the pans for 10 minutes before transferring to a cooling rack. Allow cakes to cool completely before decorating

Cream Cheese Frosting

  • Set the butter on the counter for 30 minutes. This will let it get slightly cold. While waiting, sift the powdered sugar.
  • Using a mixer, beat the cream cheese. Beat on high for 1 minute. Add in the butter and beat for 3 minutes until soft and fluffy.
  • Slowly add in the powdered sugar. Then, add salt, vanilla, and heavy cream. Mix on low until just combined. Turn to high and beat for 3 minutes. Use a wooden spoon to beat the air bubbles out.

Assembly

  • Place a small amount of frosting on the bottom of the board you are decorating on. This will keep your cake in place while decorating.
  • Place first layer of cake on the bottom side down. Place 1 cup of frosting on the cake and smooth. Pipe a layer of frosting around the border of the cake to keep the filling in. Fill the entire layer with diced strawberries. Repeat with the second layer. Place the last layer bottom side down.
  • Fill any gaps between filling and cake with extra frosting and smooth. Freeze for 10 minutes. Then, apply a light layer of frosting around the whole cake. There should be parts of the cake peeking through. Top with fresh strawberries.

Notes

Cake:
Flour- Make sure to spoon and level the flour or use a kitchen scale. Compacted flour will dry out the cake.
High altitude baking- Add an extra 3 tablespoon of flour.

Nutrition

Calories: 492kcal | Carbohydrates: 100g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 265mg | Potassium: 77mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1173IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg