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Strawberry Cream Cake

 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


  • 6 eggs, separated
  • 1-1/2 cups sugar, divided
  • 3 tablespoons lemon juice
  • 3 tablespoons canola 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 McCormick® Pure Vanilla Extract
  • 3 cups sliced fresh strawberries
  • 2 cups whole fresh strawberries


  • 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,

2 of 2

Strawberry Cream Cake (continued)

Directions (continued)

  • then fold in remaining whites.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter
  • with a knife to remove air pockets. Bake on the lowest oven rack at
  • 325° for 35-40 minutes or until or until cake springs back when
  • lightly touched. Immediately invert pan; cool completely, about 1
  • hour.
  • In a large bowl, beat cream until it begins to thicken. Add the
  • confectioners' sugar and vanilla; beat until stiff peaks form.
  • Run a knife around sides and center tube of pan; remove cake.
  • Cut 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.