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VAINILLA CAKE: ▢ 150 g all purpose flour (1 ¼ c.) ▢ 1 ¼ tsp. baking powder ▢ ½ tsp. salt ▢ 175 g granulated sugar (¾ c. + 2 tbsp.) ▢ 85 g unsalted butter cubed, room temperature (6 tbsp.) ▢ 25 g vegetable oil (2 tbsp.) ▢ 1 tbsp. vanilla ▢ 60 g sour cream room temperature (¼ c.) ▢ 100 g whole milk room temperature (¼ c. + 3 tbsp.) ▢ 2 egg whites room temperature VANILLA PUDDING: ▢ 1 packet instant vanilla pudding (96g / 3.4 oz) ▢ 335 g heavy whipping cream (1 ½ c.) ▢ 115 g whole milk (½ c.) ▢ 7-8 fresh strawberries halved (½ lb.) WHIPPED CREAM: ▢ 225 g heavy whipping cream (1 c.) ▢ 2 tbsp. granulated sugar ▢ 1 tsp. vanilla bean paste ▢ ⅛ tsp. salt ▢ 225 g strawberries, for topping (½ lb.)
Swirled Blackberry Lavender Sheet Cake
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