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Strawberry Cream Cake Recipe

Strawberry Cream Cake Recipe

“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 YIELD:12 servings


  • 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


  • 1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form.
  • 6. Run a knife around sides and center tube of pan; remove cake.
  • 7. 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.
  • 8. Cut whole berries in half; arrange on cake top. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts

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

Reviews for Strawberry Cream Cake

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kodijeffery User ID: 8343099 265458
Reviewed 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 User ID: 5652390 245438
Reviewed 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."

shecooksalot User ID: 5888460 89305
Reviewed 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 User ID: 158954 144195
Reviewed Jun. 28, 2013 Edited Apr. 7, 2015

"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 User ID: 7318280 72576
Reviewed Jun. 28, 2013

"Okay, This may sound'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 User ID: 7133161 150616
Reviewed 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."

tearbear1969 User ID: 6111316 120312
Reviewed 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 User ID: 4619237 57097
Reviewed 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."

kaitlyn'smommy User ID: 3996686 120311
Reviewed Mar. 16, 2011

"I made this cake for a family function. Everyone loved it!!! cake assembly does require some effort but the end results are delicous. The only change that I made was adding more sugar to the whipped topping. Thank you for sharing"

strabue User ID: 3379399 144193
Reviewed Apr. 24, 2009

"I made this cake for someone's luncheon. I didn't go to the luncheon, but everyone was telling how good it was the next day. It looked very nice when put toghether."

annsnephew User ID: 1376069 89304
Reviewed Nov. 24, 2008

"I havent tasted it yet but it looks scrumptious. i will be baking it on Thanksgiving and i do not hope that the previous comments are understatements."

Bradkatieknott User ID: 3148124 64326
Reviewed Jul. 3, 2008

"This cake is really AWEsome. It looks fantastic and tastes even better! It takes a little extra work but it is worth it in the end. My three-year-old gets her stool and helps me with everything. My relatives are always asking when I am going to make it again - and I am happy to oblige!"

pregnant User ID: 790398 56231
Reviewed Jun. 24, 2008

"Oh my gosh was this good!! My pickiest eater loved this cake!"

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