Quick Recipe Version (TL;DR)
Amish Vanilla Cream Layer Cake with Fresh Strawberry Filling
This Amish-inspired farmhouse celebration cake features three tender vanilla cake layers, silky homemade pastry cream, lightly sweetened strawberries, and a delicate stabilized whipped cream frosting.
Quick Ingredients
- Vanilla cake: 2 1/2 cups (300 g) all-purpose flour, 2 1/2 teaspoons baking powder, 3/4 teaspoon fine salt, 3/4 cup (170 g) unsalted butter, 1 1/2 cups (300 g) granulated sugar, 3 large eggs, 1 tablespoon vanilla extract, and 1 cup (240 ml) whole milk. Use an additional 2 teaspoons (10 g) butter to grease the pans.
- Pastry cream: 1 1/2 cups (360 ml) whole milk, 3 large egg yolks, 1/3 cup (67 g) granulated sugar, 3 tablespoons (24 g) cornstarch, 1/8 teaspoon fine salt, 1 tablespoon (14 g) unsalted butter, and 2 teaspoons vanilla extract.
- Strawberry filling: 1 pound (454 g) fresh strawberries, hulled and thinly sliced, plus 2 tablespoons (25 g) granulated sugar.
- Whipped cream frosting: 2 cups (480 ml) cold heavy whipping cream, 1/2 cup (60 g) powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon (3 g) unflavored powdered gelatin, and 1 tablespoon (15 ml) cold water.
- Decoration: 1 cup (150 g) fresh strawberries, whole or halved.
Do This
- 1. Make the pastry cream: temper the egg yolk mixture with hot milk, cook until bubbling, and whisk for 1 minute. Stir in butter and vanilla, cover the surface, and refrigerate for 2 hours.
- 2. Heat the oven to 350°F (175°C). Grease and line three 8-inch round pans. Cream the cake butter and sugar, beat in eggs and vanilla, then alternate the dry ingredients with the milk.
- 3. Divide the batter among the pans and bake for 25–30 minutes. Cool in the pans for 15 minutes, then on racks until completely cool.
- 4. Toss the sliced filling strawberries with 2 tablespoons sugar. Rest for 15 minutes, drain for 5 minutes, and gently blot dry.
- 5. Bloom gelatin in cold water for 5 minutes, dissolve gently, and cool until lukewarm. Whip cream, powdered sugar, and vanilla to soft peaks, then slowly add the gelatin and whip to medium-firm peaks.
- 6. Stack the cake, piping a whipped cream border around each filling layer. Divide the pastry cream and drained strawberries evenly between the two filling layers.
- 7. Frost with the remaining whipped cream, scatter fresh strawberries on top, and refrigerate for 2 hours before slicing.
Why You’ll Love This Recipe
- Every layer has something lovely: soft buttery cake, smooth vanilla cream, and bright, juicy strawberries.
- Light, not overly sweet: whipped cream frosting lets the homemade cake and fresh fruit shine.
- Elegant without fussy decorating: soft frosting swirls and a handful of berries make a beautiful finish.
- Easy to prepare in stages: make the cake layers and pastry cream ahead, then assemble when convenient.
Grocery List
- Produce: 604 g fresh strawberries total, about 1 1/3 pounds.
- Dairy: 194 g unsalted butter, including butter for the pans; 2 1/2 cups (600 ml) whole milk; 2 cups (480 ml) heavy whipping cream.
- Eggs: 6 large eggs; use 3 whole eggs and 3 additional yolks. Save the remaining whites for another recipe.
- Pantry: 2 1/2 cups (300 g) all-purpose flour; 392 g granulated sugar; 1/2 cup (60 g) powdered sugar; 3 tablespoons (24 g) cornstarch; 2 1/2 teaspoons baking powder; 7/8 teaspoon fine salt; 2 tablespoons (30 ml) vanilla extract; 1 teaspoon (3 g) unflavored powdered gelatin.
- Helpful supplies: Parchment paper, plastic wrap, three 8-inch round cake pans, and a piping bag or sturdy zip-top bag.
Full Ingredients
For the Vanilla Cake Layers
- 2 1/2 cups (300 g) all-purpose flour, spooned into the measuring cup and leveled
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon fine salt
- 3/4 cup (170 g) unsalted butter, softened to about 65–68°F (18–20°C)
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- 1 cup (240 ml) whole milk, at room temperature
- 2 teaspoons (10 g) additional unsalted butter, for greasing the pans
For the Vanilla Pastry Cream
- 1 1/2 cups (360 ml) whole milk
- 3 large egg yolks
- 1/3 cup (67 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1/8 teaspoon fine salt
- 1 tablespoon (14 g) unsalted butter
- 2 teaspoons (10 ml) pure vanilla extract
For the Fresh Strawberry Filling
- 1 pound (454 g) fresh strawberries, weighed before hulling, then hulled and sliced 1/4 inch thick
- 2 tablespoons (25 g) granulated sugar
For the Stabilized Whipped Cream Frosting
- 1 tablespoon (15 ml) cold water
- 1 teaspoon (3 g) unflavored powdered gelatin
- 2 cups (480 ml) heavy whipping cream, at least 36% milk fat, well chilled
- 1/2 cup (60 g) powdered sugar, sifted if lumpy
- 1 teaspoon (5 ml) pure vanilla extract
For Decorating
- 1 cup (150 g) fresh strawberries, whole or halved, washed and thoroughly dried
Step-by-Step Instructions
Step 1: Make and chill the vanilla pastry cream
Pour the milk into a medium saucepan and heat over medium heat until steaming, about 3–4 minutes. Meanwhile, whisk the egg yolks, granulated sugar, cornstarch, and salt in a heatproof bowl until smooth. Slowly pour about 1/2 cup of the hot milk into the yolk mixture while whisking constantly.
Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, whisking constantly and reaching into the corners, until the cream thickens and large bubbles break through the surface, about 2–4 minutes. Once bubbling, continue whisking and cooking for 1 full minute to cook the cornstarch thoroughly.
Remove from the heat and whisk in the butter and vanilla. Press through a fine-mesh sieve into a shallow heatproof dish. Place plastic wrap directly against the surface to prevent a skin, and refrigerate promptly for 2 hours, or until completely cold. The finished cream will be quite firm before it is stirred smooth.
Step 2: Prepare the oven, pans, and dry ingredients
Heat the oven to 350°F (175°C), using the conventional bake setting. Grease three 8-inch round cake pans, each at least 2 inches deep, with the additional 2 teaspoons butter. Line the bottoms with parchment rounds.
Whisk the flour, baking powder, and salt together in a medium bowl. If possible, arrange the oven racks so all three pans can bake without touching each other or the oven walls.
Step 3: Mix the tender vanilla cake batter
Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter and granulated sugar on medium-high speed for 4 minutes, until noticeably pale and fluffy. Scrape down the bowl halfway through.
Beat in the eggs one at a time, mixing for about 30 seconds after each addition. Mix in the vanilla. With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with flour. Mix only until each addition is nearly incorporated.
Finish with a few gentle folds using a spatula, scraping the bottom of the bowl. Divide the batter evenly among the prepared pans, approximately 395 g per pan, and smooth the tops.
Step 4: Bake and cool the cake layers completely
Bake for 25–30 minutes, checking at 25 minutes. If the pans are on different racks, gently rotate and exchange their positions after 20 minutes. The cakes are ready when their centers spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no wet batter.
Cool in the pans on wire racks for 15 minutes. Run a thin knife around the edges, turn out the cakes, and peel away the parchment. Set upright on the racks and cool for approximately 75 minutes more, until completely cool. Do not assemble with warm cake; it will soften both the pastry cream and frosting.
Step 5: Sweeten and drain the strawberries
About 20 minutes before assembling, toss the sliced filling strawberries with the 2 tablespoons granulated sugar. Let stand for 15 minutes, then transfer to a sieve and drain for 5 minutes.
Spread the drained berries on a paper towel-lined plate and gently blot away surface moisture. They should look juicy but should not drip. Reserve the strawberry juices for another use rather than pouring them over the cake, which can make the layers soggy.
Step 6: Whip the light, stable frosting
Place a mixing bowl and beaters in the refrigerator for 15 minutes. Meanwhile, put the cold water in a small microwave-safe bowl, sprinkle the gelatin evenly over it, and let stand for 5 minutes.
Microwave the gelatin in 5-second bursts, stirring between bursts, just until completely liquid, usually 5–10 seconds total. Do not boil. Let it cool briefly until lukewarm but still fluid; it must not be hot or beginning to set.
Beat the cold heavy cream, powdered sugar, and vanilla in the chilled bowl on medium speed until soft peaks form, about 2–3 minutes. Whisk 1 tablespoon of the softly whipped cream into the liquid gelatin, then immediately drizzle that mixture in a thin stream into the cream while beating on medium speed. Pour into the cream rather than directly onto the beaters. Continue beating just until medium-firm peaks hold their shape, about 30–60 seconds. Stop before the cream looks grainy.
Step 7: Fill and stack the cake
If necessary, trim any domed cake tops with a serrated knife. Stir the cold pastry cream with a spatula or whisk just until smooth. Transfer about 1 cup of the whipped frosting to a piping bag fitted with a wide round tip, or a sturdy zip-top bag with a 1/2-inch opening cut from one corner.
Place the first cake layer on a serving plate. Pipe a generous whipped cream border around the top edge, just inside the rim. Spread half the pastry cream inside the border, keeping it below the top of the border, then arrange half the drained strawberries over the cream.
Set the second cake layer on top and press very gently to level it. Repeat with another whipped cream border, the remaining pastry cream, and the remaining drained strawberries. Add the final cake layer, flat side facing up. If the stack feels soft or shifts, refrigerate for 20 minutes before frosting.
Step 8: Frost, decorate, and chill
Spread a thin layer of whipped cream over the top and sides to catch loose crumbs, then cover with the remaining frosting. Use a spatula to make soft, relaxed swirls rather than aiming for perfectly sharp edges.
Arrange the dried decorating strawberries in a loose cluster on top. Refrigerate the assembled cake for 2 hours before serving so the filling can settle and the slices hold together. For the cleanest portions, slice the cake while cold with a sharp knife, wiping the blade between cuts.
Pro Tips
- Weigh the flour if you can. Too much flour is the quickest way to lose this cake’s tender texture. The target is 300 g.
- Keep the filling cold and the berries dry. Chilled pastry cream, cooled cake, and well-drained strawberries make a much sturdier stack.
- Do not skip the frosting borders. They help keep the pastry cream and fruit neatly inside the cake.
- Watch the gelatin temperature. Hot gelatin can deflate the cream, while cooled, setting gelatin can form little strands. Add it while lukewarm and fully liquid.
- Serve cool, not warm. Let individual slices stand at room temperature for 10 minutes if you prefer a softer cake texture, while keeping the remaining cake refrigerated.
Variations
- Lemon-strawberry cake: Beat 1 tablespoon finely grated lemon zest into the cake butter and sugar. Keep the vanilla pastry cream and frosting as written.
- Vanilla bean filling: Replace the pastry cream’s 2 teaspoons vanilla extract with 2 teaspoons vanilla bean paste for a speckled, especially fragrant filling.
- Mixed berry filling: Replace 150 g of the filling strawberries with 150 g fresh raspberries. Sweeten and drain the strawberries as directed, then fold in the raspberries gently just before assembling.
Storage & Make-Ahead
Refrigerate: Store the finished cake in a covered cake carrier at 40°F (4°C) or below for up to 2 days. It is at its best within the first 24 hours, before the strawberries begin to soften and release more juice. Refrigerate promptly after serving, and limit total time at room temperature to 2 hours, or 1 hour if the room is hotter than 90°F (32°C).
Make ahead: Bake the cake layers up to 1 day ahead; cool completely, wrap tightly, and keep at cool room temperature. Alternatively, freeze the wrapped, unfilled layers for up to 2 months and thaw while still wrapped. Make the pastry cream up to 2 days ahead and keep refrigerated with plastic wrap touching its surface. Prepare the strawberries and whipped frosting on the day you assemble the cake.
Freezing: Freezing the fully assembled cake is not recommended because the fresh strawberries can become watery when thawed.
Nutrition (per serving)
Calories: 580 kcal | Carbs: 67g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Fiber: 2g | Sugar: 44g | Sodium: 315mg | Cholesterol: 176mg
Nutrition is an estimate based on 12 servings, including the filling, frosting, and decorating strawberries.
