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Stephanie’s “Healthy” Vanilla Bean Cake with Fresh Strawberries & Whipped Cream

Submitted by on July 7, 2009 – 2:22 pm One Comment

I recently made this cake for a friend’s small wedding reception. She originally mentioned that she preferred something on the healthy side, but knowing that is not my specialty, I suggested this cake and she happily put those feelings aside! A light and fluffy vanilla cake layered with lots of fresh strawberries, our Oregon Growers Strawberry Preserve and fresh whipped cream, (my version of healthy I guess!) a perfect way to celebrate any summer event!

Stephanie Halici

Oregon Growers Customer Care

Vanilla Bean Cake

With fresh Strawberries and Whipped Cream

Serves 8-10


2 Cups all purpose flour

1 Teaspoon baking powder

1 Teaspoon baking soda

½ Teaspoon salt

1 ½ Sticks of unsalted butter- room temperature

¾ Cup sugar

1 Cup sour cream

¼ Cup buttermilk

1 Teaspoon good vanilla extract

2 vanilla beans split lengthwise

2 Eggs

For Decorating

Fresh Whipped Cream

Fresh Strawberries (buy locally if you can!)

Oregon Growers Strawberry Preserve

  • Preheat oven at 350 degrees. Lightly grease 2 round 9inch cake pans.
  • Sift the flour and next 3 ingredients in a mixing bowl, set aside.
  • In a stand up mixer with a paddle attachment,  beat the butter and sugar and medium  high speed until light and fluffy, about 2 minutes.
  • Add the eggs one at a time, scraping down the sides of the bowl after each egg.
  • Add vanilla and contents of the inside of the split vanilla beans by scraping with the backside of a knife.
  • Add sour cream and buttermilk until well blended in.
  • On medium low speed, slowly add the flour mixture, blend just until all ingredients are incorporated, be careful not to over mix .
  • Pour batter equally in each cake pan.
  • Rotating your cake pans half way through, bake for a total 25-30 minutes, or until a cake tester inserted in the middle of each cake comes out clean.
  • Let cool in pans for 15 minutes, then remove cake and let completely cool on cooling racks.

For the fresh whipped cream

  • Whisk on high speed in a stand up mixer with a whisk attachment or hand mixer until thick the chilled heavy whipping cream and ¾ cup of sifted powdered sugar.

For decorating

  • Spoon a thin layer of Oregon Growers  Strawberry Preserve on the tops of each cake.
  • Then add sliced strawberries, letting the outer strawberries hang over the edge of each cake.
  • Finish off by topping with the whipped cream.
  • Carefully place one cake layer on top of the other.
  • Finish by scattering additional layer of strawberries on the top of the finished cake.
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One Comment »

  • Natasha Rowland says:

    This cake looks amazing and I wait to make it for my next occasion. I buy Oregon Growers jam quite frequently at the New Seasons in Portland and can’t wait to use it in my favorite recipes.


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