Strawberry cake

Cooking Up a Hooley in the Kitchen: Taste of Springtime

This is my favorite vanilla cake recipe. It’s very easy to make and you can whisk it by hand. Using a good boxed white cake mix will definitely work well, also. Yet, the sweet, rich vanilla flavor makes this scratch-made one a little bit more effort worth it.


3 1/3 Cups All Purpose Flour

½ Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Teaspoon Salt

1 Cup – 2 Sticks Unsalted Butter melted and slightly cooled

2 Cups White Granulated Sugar

4 Egg White – Room Temperature

½ Cup Vanilla Yogurt

4 Teaspoons Clear Vanilla

1 Vanilla Bean or 1 Teaspoon of Vanilla Bean Paste

1 ½ Cups Whole Milk

½ Cup Powdered Sugar

1 Container of Sliced Fresh Strawberries


Line a large baking sheet with parchment and spray with Pam.

Preheat oven to 350*

Sift Flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Melt butter in microwave safe bowl and let cool for 3-4 minutes

In large mixing bowl – place white sugar and pour in melted butter.

It will be gritty.

Add in eggs whites, yogurt, vanilla and milk and whisk until blended.

Add in vanilla bean or vanilla bean paste and whisk until blended

Add dry ingredients and whisk until smooth with no lumps

Pour batter into prepared pan about ¾ of the way up.

Bake until slightly golden and spongy to the touch.

Take a clean dry dishtowel and sprinkle with ½ cup of powdered sugar.

Invert the cake pan onto the towel while it’s still warm.

Start at the long end and roll the cake up into the towel and set aside until entirely cooled.

Unwrap the cake and spread the vanilla cream mixture over the cake. Layer it with the sliced strawberries. Roll the cake as before. Sprinkle with powdered sugar and dollops of the vanilla cream and garnish with more strawberries.

Vanilla Cream Filling
This is a great blend of creamy vanilla frosting and fluffy whipped cream.

Beat 1 stick of softened unsalted butter until light and fluffy

Add 2 cups of powdered sugar, 3 teaspoons of vanilla, a pinch of salt and 2 tablespoons of heavy cream and beat until combined and very fluffy – about 4 minutes.

In a separate mixing bowl and with a whisk attachment whisk 2 cups of cold heavy whipping cream until soft peaks form. Add 1 cup of powdered sugar and 1 teaspoon of vanilla and continue whisking until a stiff and fluffy whipped cream forms.

With a rubber spatula blend the whipped cream into the frosting mixture until combined.

Strawberry cake

See More of Katie’s Cooking Up a Hooley in the Kitchen: HERE


Katie Gagne

Katie Gagne

*Katie is an English teacher at Trinity High School by day and in her “spare” time runs her own at-home baking business, Sassy’s Sweets and Oh So Much More, specializing in gourmet cakes, cookies, cupcakes, and pastries. She can be reached at [email protected] or (440) 773-4459

Cooking up a Hooley
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