Vintage Strawberry Stack Cake! It's Larapin Ya'll!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making homemade cake flour: Measure out 4 cups of all-purpose flour and remove 8 tablespoons, replacing it with 8 tablespoons of cornstarch.

Mix together the dry ingredients: Combine the cake flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and 3/4 teaspoon of baking soda in a bowl.

In a separate bowl, cream together 3 sticks of salted butter and 2 cups of sugar until well mixed.

Add 4 large eggs to the butter and sugar mixture, mixing well after each addition.

Stir in 2 teaspoons of vanilla extract into the mixture.

Gradually add 1 1/2 cups of buttermilk to the mixture, alternating with the dry ingredients, starting and ending with the dry ingredients.

Prepare two 9-inch cake pans by lining the bottoms with parchment paper and spraying the sides with cooking spray.

Divide the batter between the two prepared pans and smooth the tops.

Bake in a preheated oven at 350°F for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, allow the cakes to cool in the pans for a few minutes before turning them out onto a wire rack to cool completely.

Once cooled, cut each cake in half horizontally to create four layers.

Assemble the cake by layering whipped cream and strawberries between each layer, finishing with whipped cream and strawberries on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens