Strawberry Cream Cake Recipe

Ingredients

• 6 eggs, separated
• 1-1/2 cups sugar, divided
• 3 tablespoons lemon juice
• 3 tablespoons vegetable oil
• 2 tablespoons water
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups heavy whipping cream
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 3 cups sliced fresh strawberries
• 2 cups whole fresh strawberries

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture.
• Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites.
• Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 325° for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
• Run a knife around sides and center tube of pan; remove cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake.
• Cut whole berries in half; arrange on cake top. Store in the refrigerator. Yield: 12 servings.

Strawberry Cream Cake published in Taste of Home April/May 2008, p23