Layered Strawberry Cream Cake Recipe

4.5 2 3
Layered Strawberry Cream Cake Recipe
Layered Strawberry Cream Cake Recipe photo by Taste of Home
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Layered Strawberry Cream Cake Recipe

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4.5 2 3
Publisher Photo
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
Featured In: Dad's Best Recipes
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Strawberry Cream Cake in Reminisce May/June 2005, p49

Nutritional Facts

1 slice: 419 calories, 24g fat (15g saturated fat), 113mg cholesterol, 210mg sodium, 46g carbohydrate (25g sugars, 1g fiber), 5g protein.

  • 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
  1. 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 with milk and orange juice.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Strawberry Cream Cake in Reminisce May/June 2005, p49

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Reviews forLayered Strawberry Cream Cake

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je_ruth User ID: 1097360 64982
Reviewed Mar. 30, 2013

"Delicious. Best cake I've made in awhile!"

MY REVIEW
fletcher10400 User ID: 2581171 131550
Reviewed Jun. 23, 2009

"Beautiful dessert, however cake was a bit "heavy". If I were to make again I would double the filling and strawberries and divide the two layer into four layers. cake is just too thick as recipe reads."

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