Say hello to your new favorite summertime dessert. Fresh-baked vanilla cake gets layered with strawberries and light and fluffy whipped cream for the perfect sweet finish to your Traeger dinner.
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When ready to cook, start the Traeger according to grill instructions. Set the grill temperature to 350 degrees F and preheat, lid closed, for about 10 to 15 minutes.
Grease a 10-inch cake pan and set aside. Place room temperature butter and sugar in mixing bowl. Beat at medium speed until the mixture lightens in color and looks fluffy. Add eggs one at time until combined.
In a separate bowl combine flour, salt and baking powder.
Combine vanilla and milk in a small bowl.
With mixer running on low, add 1/3 of the flour mixture to the butter, then 1/3 of the milk, alternating until all have been added. Wait between each addition making sure the first fully incorporated before moving onto the next.
Scoop batter into the cake pan and smooth the top with a spatula. Place cake pan directly on the grill grate and bake cake for approximately 50 to 60 minutes. Remove from grill and set aside to cool.
In a bowl mix in strawberries, mint, sugar and orange zest. Reserve. Whip the whipping cream and sugar and set aside.
When cake is ready to use, flip upside down to remove from the cake pan and slice horizontally in 3 equal parts rounds.
On the bottom round, spread half of the whipped cream and top with half of the strawberries mixture.
Place the middle round on top and place the other half of the whipped cream and top with the other 1/2 of the strawberries mixture.
Place the 3rd round on top and dust with the confectioner sugar. Enjoy!
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