Recipes, Desserts

30-Minute Strawberries & Cream Blender Cake Recipe

This is one of my favorite go-to recipes when I want something that's delicious and easy to prepare.  

I saw Vitamix blenders for the first time a few years ago at the International Home + Housewares Show and I knew it was a powerful blender for making smoothies and soups. Never in a million years did I think I could use it to bake a cake, make cookies, or even pizza dough!

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My goodness, what a timesaver this powerhouse blender is.  The cake I made in this blog post has batter that I whipped together in less than a minute.

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I did not even have time to take the perfect shot while it was mixing, as this blender does the job in seconds.

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This cake is super moist and I made a delicious, fresh strawberry puree on the side. So good!

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A moist cake, whipped cream, strawberries and strawberry sauce? I say, YES PLEASE!

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I used an 8-inch bundt pan from Nordic Ware. The baking time will be around 30 minutes, but always check with a toothpick to be sure it's ready.

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Happy baking everyone!

Blender Vanilla Cake with Whipped Cream and Strawberry Puree

theinspiredhome.com
INGREDIENTS

For the Vanilla Cake:

  • 2¼ cup (225 grams) cake flour, sifted into the cup and leveled off
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (400 mL) heavy cream, straight from the fridge
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla bean paste
  • 1 1/8 cup (230 grams) superfine sugar

For the Strawberry Puree:

  • ½ cup (100 grams) sugar
  • ½ cup (100 grams) water
  • 1 pound (500 grams) of strawberries
  • 1 lemon (juice + lemon zest)
DIRECTIONS

Directions for the Vanilla Cake: 

  1. Preheat your oven to 375 degrees.
  2. Prepare the the bundt pan with a light, even coating of vegetable oil spray and set aside. 
  3. Sift the cake flour into a bowl.  Add baking powder and salt and set aside.
  4. In your blender, add the cold cream and blend for 4-5 seconds.  It should be stiff peaks only, so keep an eye on it.
  5. Add the eggs, superfine sugar and vanilla bean paste, and blend for 10-15 seconds more.
  6. Add the dry ingredients, and with your spatula just combine it a bit to make sure it blends well.
  7. Blend it for just a few seconds, (don’t over-mix it).
  8. Use a spatula and scrape the batter into the a sprayed and floured pan.
  9. Bake the cake in the middle of the oven for 35-40 minutes, or until a wooden toothpick inserted between the tube comes out completely clean.
  10. Let the cake cool in the pan for 10 minutes, then invert the cake onto a wire rack.
  11. Cool completely.
  12. Before serving, dust the top with some powdered sugar.  


Directions for the Strawberry Puree:

  1. Bring sugar and water to a boil and let cool for a few minutes.
  2. Add the strawberry, sugar syrup, lemon juice and lemon zest in your blender.
  3. Blend until very smooth (about 20 seconds or less).
  4. Pour into a glass jar.  Strawberry puree can be refrigerated up to 4 days or kept frozen for weeks.
  5. Serve the cake with whipped cream, sliced strawberries and strawberry puree on the side.

Enjoy!

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