Ingredients
Units
Scale
For Vanilla Strawberry Cake:
- 2 cups self-rising flour
- 1 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 1 tablespoon vanilla
- 1/2 cup milk
- 1/4 cup homemade strawberry jam
For Strawberry Jam:
- 2 cups fresh strawberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
For Strawberry Frosting:
- 2 cups confectioner's sugar
- 1 teaspoon vanilla
- 1/2 of a (5.3 oz) container of Greek yogurt with strawberry fruit at the bottom
- 3 tablespoons unsalted butter
- 1-2 teaspoons of milk
Instructions
Cake:
- Preheat oven to 325 degrees F.
- Grease two 8-inch cake pans.
- In the bowl of your stand mixer with paddle attachment in place, beat sugar, oil, and eggs. Add vanilla, milk and jam. Slowly add flour until a light, smooth batter forms.
- Evenly separate cake batter between cake pans and bake for about 45 minutes or until cake tester comes out clean. **Cooking the cakes at a lower temperature will keep the center from rising too much so you will get a more level cake.
Jam:
- In a medium sauce pan boil down strawberries, sugar and cornstarch until a thick jam has formed. Remove from heat and transfer to a glass bowl to let cool completely (as it cools it will get thicker).
Frosting:
- In bowl of your stand mixer, beat butter until smooth and clump free. Add the rest of the ingredients called for strawberry frosting.
- **Start off with a 1/2 teaspoon of milk, add as you go if you need to. You want a stiff, thick consistency so your frosting doesn't run down the sides of your cake.
Notes
**Note: I didn't make enough strawberry jam, so I cheated a bit and reached for a jar of jelly from the pantry :3
- Prep Time: 15 minutes
- Cook Time: 45 minutes
