Strawberry Cream Cake


10 to 12 servings

Cake Ingredients

1/2 cup butter, room temperature
1 cup granulated (white) 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 Ingredients

2 1/4 cups chopped fresh strawberries
2 tablespoons granulated (white) sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/3 cup confectioners' (powdered) sugar
1/4 cup sour cream
whole strawberries for garnish


Preheat oven to 350°F (177°C). Grease two 9-inch round baking pans with Pan Release or baking spray with flour.

In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange peel; mix well. Continue flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice.

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. Pour into prepared pans.

Bake for 18 to 22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks. Cool cakes completely.

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.

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