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Strawberry Cream Cake

Irresistibly Light Strawberry Cream Cake to Delight Your Senses

This Strawberry Cream Cake features fluffy layers and luscious strawberries, perfect for any gathering.
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Prep Time 40 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups Cake Flour Can use all-purpose flour as a substitute.
  • 1.5 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 pinch Salt Can be omitted for low-sodium variation.
  • 4 large Egg Yolks Add richness and moisture.
  • 0.33 cups Vegetable Oil Can replace with melted butter for flavor.
  • 1 cups Sugar Adjust according to taste.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different nuance.
  • 4 large Egg Whites Aquafaba can be used as a vegan alternative.
For the Filling
  • 2 cups Fresh Strawberries Can use frozen berries, well-drained.
  • 2 tablespoons Granulated Sugar Helps macerate the strawberries.
For the Frosting
  • 1 cups Heavy Cream Light cream may not whip well.
  • 0.5 cups Powdered Sugar Can reduce quantity for less sweetness.

Equipment

  • mixing bowl
  • Electric mixer
  • rubber spatula
  • Cake Pans
  • Oven

Method
 

Cake Preparation
  1. In a large mixing bowl, sift together the cake flour, baking powder, and salt.
  2. In another bowl, whisk the egg yolks, vegetable oil, sugar, vanilla extract, and milk until smooth.
  3. Combine the dry and wet mixtures to form a light batter.
Whipping Egg Whites
  1. In a clean bowl, whip the egg whites with cream of tartar and gradually add sugar until stiff peaks form.
Batter Combination
  1. Gently fold one-third of the whipped egg whites into the cake batter, then fold in the remaining egg whites.
Baking
  1. Divide the batter among three greased cake pans and bake at 350°F for 30 to 35 minutes.
  2. Cool the cakes in the pans for 10 minutes before transferring them to wire racks.
Filling Preparation
  1. Slice fresh strawberries and sprinkle with granulated sugar; let sit to macerate.
Frosting Preparation
  1. Pour heavy cream and add powdered sugar and vanilla extract; whip until stiff peaks form.
Assembling Cake
  1. Layer the cakes with whipped cream frosting and macerated strawberries, repeating until all layers are stacked.
Chilling
  1. Chill the assembled cake in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

Use the ripest strawberries for the best flavor. Cool the layers completely before frosting for best texture.

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