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Layered Strawberry Cream Cake

 Layered Strawberry Cream Cake
I created this dessert one Saturday when my daughter's friends dropped in. It was a hit, and word spread through the high school. It has been renamed "Amber's Dad's Good Stuff." —Frankie Allen Mann Warrior, Alabama
10-12 ServingsPrep: 40 min. Bake: 20 min. + cooling

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

  • 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

2 of 2

Layered Strawberry Cream Cake (continued)

Directions (continued)

  • 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 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.
  • 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. Yield: 10-12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.