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–+ servings
Strawberry Cream Cake

Strawberry Cream Cake

This Strawberry Cream Cake is a delightful celebration dessert that combines juicy strawberries and whipped cream for a rich flavor experience.
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Prep Time 1 hour
Cook Time 40 minutes
Cooling Time 1 hour 30 minutes
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 5 large Eggs at room temperature
  • 150 g Granulated sugar sweetens and tenderizes the cake
  • 1.5 tsp Vanilla extract adds a warm flavor
  • 50 ml Vegetable oil helps keep the cake moist
  • 50 ml Milk or use water
  • 120 g Cake flour ensures a light crumb
  • 1 tsp Baking powder provides lift
  • a pinch Salt enhances sweetness
  • 0.5 tsp Cream of tartar stabilizes egg whites
For the Whipped Cream
  • 350 g Heavy cream cold for richest flavor
  • 3-4 tbsp Powdered sugar sweetens and stabilizes
  • 2 tsp Vanilla extract reinforces warm flavor
  • 1-1.5 tbsp Cornstarch optional for stability
For the Strawberry Filling
  • 250 g Fresh strawberries sliced
  • 1-2 tbsp Granulated sugar macerates strawberries

Equipment

  • stand mixer
  • Oven
  • cake pans
  • Mixing bowls
  • Whisk
  • spatula

Method
 

How to Make Strawberry Cream Cake
  1. Preheat the oven to 350°F / 180°C and prepare three unlined 6-inch / 15 cm aluminum cake pans.
  2. Sift together the cake flour, salt, and baking powder in a medium bowl.
  3. Whisk the egg yolks with vegetable oil, ¾ of the sugar, vanilla extract, and milk until smooth.
  4. Combine the dry mixture with the wet mixture, stirring until smooth.
  5. Beat the egg whites until foamy; add cream of tartar and remaining sugar, whipping until stiff peaks form.
  6. Fold a small amount of meringue into the batter, then gently fold in the remaining meringue.
  7. Pour the batter evenly into the prepared pans and smooth the tops.
  8. Bake on the middle rack for 30–40 minutes until golden brown and a toothpick comes out clean.
  9. Cool the cakes upside down on a cooling rack for at least 1 ½ hours.
  10. Toss the sliced strawberries with granulated sugar and refrigerate for 15–20 minutes.
  11. Combine heavy cream, powdered sugar, and vanilla extract; whip until stiff peaks form.
  12. Assemble the cake by layering whipped cream and strawberry filling between cake layers.
  13. Chill in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 35mgCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with mint leaves for a refreshing touch.

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