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Strawberry Cream Cake

“I can’t tell you how many times I’ve made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion.”—Agnes DeLeon, Melrose, Montana

12 ServingsPrep: 45 min. Bake: 35 min. + cooling

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

2 of 2

Strawberry Cream Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 slice equals 408 calories, 21 g fat (10 g saturated fat), 160 mg cholesterol, 150 mg sodium, 51 g carbohydrate, 2 g fiber, 6 g protein.