Layered Strawberry Cream Cake Recipe

Yield: 10 to 12 Servings

Photo by Taste of Home©

Ingredients: 

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 teaspoons grated orange peel
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/3 cup orange juice
• 4 egg whites

FILLING:

• 2-1/4 cups chopped fresh strawberries
• 2 tablespoons sugar
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/3 cup confectioners’ sugar
• 1/4 cup sour cream
• Whole strawberries for garnish

Directions:

1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange peel; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice.
2. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter.
3. Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper and discard. Cool cakes completely.
4. In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners’ sugar on high until stiff peaks form. Fold in sour cream.
   PLace one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries.

Originally published as Strawberry Cream Cake in Reminisce May/June 2005, p49

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