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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
  • Total Time
    Prep: 45 min. Bake: 35 min. + cooling
  • Makes
    12 servings

Ingredients

  • 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 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. 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.
Nutrition Facts
1 slice: 408 calories, 21g fat (10g saturated fat), 160mg cholesterol, 150mg sodium, 51g carbohydrate (33g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • kodijeffery
    May 2, 2017

    It's a good cake, but it's pretty labor intensive and I think this woudl work just fine with a store-bought angel food cake.Also, I had to bake this for over an hour -- it would have been a disaster if I'd have stuck to the stated time. Perhaps I'm not as good with the egg whites so this wasn't as fluffy as it is for some people -- maybe that would make a difference in baking time, although I can hardly imagine nearly doubling it!Other than that, it's pretty much like a strawberry shortcake. Good, but nothing special. Not worth the effort.

  • bakersqueen
    Mar 14, 2016

    when in doubt about making a cake from scratch...I made this with a French vanilla cake mix, and it was wonderful. I do not have luck with sponge type (egg white) cakes, so I've always replaced it with a French vanilla cake mix..made a directed on box for baking, then follow other instructions for filling and how to frost.

  • maflowers01
    Apr 7, 2015

    No comment left

  • shecooksalot
    Apr 7, 2014

    While I thought the cake tasted really good, it was a lot of effort and it didn't turn out very well. I'm glad I tried it at least once though!!!

  • sstetzel
    Jun 28, 2013

    Jolina first you 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.Once that's done fold a fourth of the egg whites into the batter you made with the egg yolks in the second bullet, then fold the remaining whites into the same batter before carefully spooning it into the pan.You want to be careful with this step so you don't deflate the batter.

  • Jolina1980
    Jun 28, 2013

    Okay, This may sound stupid..it's my first time making a cake..I follow all the directions except I don't know when do I mixed the egg white?...I mean What do I do with it? Help Please.....Thank you.

  • mom212
    Feb 17, 2013

    Made this today using (2) 9" round cake pans instead of the tube pan. Came out great. Had to bake about 30-35 minutes.

  • francisca
    Feb 13, 2013

    No comment left

  • tearbear1969
    Jul 28, 2011

    This didn't turn out like the picture! I didn't really care for the sponge type cake. Better luck to you.

  • swiss-angel
    Apr 26, 2011

    This cake is good and so pretty.. so light and refreshing! And quite easy too. I baked mine in a square pan since I didn't have a tube pan.. split it into 3 layers and decorated as per the recipe. I highly recommended others to try it.