– 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 – 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 Strawberrie – Strawberries whole and half strawberrie
Preheat oven to 350°F. Spray three 8-inch cake pans with non-stick baking spray. Put 8-inch parchment circles on the pan bottom. Spray again.Sift cake flour, baking powder, and salt into a bowl. Set aside.
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Add sour cream and vanilla. Combine by beating. Scrape basin and add eggs one by one. Scrape the bowl to include all butter after mixing.Mix in ⅓ of the dry ingredients and half of the buttermilk until barely combined.
2
Use a scale to evenly pour batter into three cake pans. Bake 16-19 minutes. When a toothpick comes out clean, cakes are done.Place cakes on a cooling rack after 10 minutes in pans. Finish chilling cakes before decorating.
3
Leave butter on the counter for 30 minutes. It will cool somewhat. Sift powdered sugar while waiting.Beat cream cheese with mixer. Beat high for 1 minute. Add butter and beat for 3 minutes until frothy.
4
Slowly add powdered sugar. Next, add salt, vanilla, and heavy cream. Low-mix until barely blended. Beat on high for 3 minutes. Beat out air bubbles with a wooden spoon.
5
Apply frosting on the bottom of your decorating board. This holds your cake during decorating.First cake layer should be underside. Spread 1 cup frosting on cake. Frost the cake's border to contain the contents. Add chopped strawberries.
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Repeat layer 2. The final layer should be below.Smooth filling-cake gaps with frosting. Keep frozen for 10 minutes. Lightly ice the cake. Cake pieces should show. Fresh strawberries on top.
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