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–+ servings
Strawberry Cream Cake

Light and Fluffy Strawberry Cream Cake for Joyful Gatherings

This delightful Strawberry Cream Cake is a light, fluffy dessert perfect for celebrating special moments.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chiffon Sponge
  • 2 cups Cake Flour Substitute with gluten-free flour for gluten-free version.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Salt Enhances flavor.
  • 1 cup Granulated Sugar Can replace with powdered sugar in frosting.
  • 4 large Egg Yolks Provides richness.
  • 1/2 cup Oil Can substitute with melted butter.
  • 2 tsp Vanilla Extract Can swap with almond extract.
  • 1 cup Milk Can use non-dairy milk for vegan option.
  • 4 large Egg Whites Ensure no yolk for optimum whipping.
  • 1/4 tsp Cream of Tartar Can alternate with lemon juice.
For the Strawberry Filling
  • 2 cups Fresh Strawberries Can substitute with other berries.
For the Whipped Cream Frosting
  • 1 cup Heavy Cream Essential for whipped frosting.
  • 1/4 cup Powdered Sugar Sweetens whipped cream.
  • 1/2 cup Mascarpone Optional for added stability; can replace with cream cheese.

Equipment

  • Mixing bowls
  • whisk
  • Spatula
  • Oven
  • Cake pans

Method
 

Step-by-Step Instructions for Strawberry Cream Cake
  1. Preheat your oven to 350°F (180°C). Sift together the cake flour, baking powder, and salt.
  2. Whisk the egg yolks, oil, sugar, vanilla extract, and milk until smooth, then combine with dry ingredients to form a batter.
  3. Beat the egg whites with cream of tartar until soft peaks form, then gradually add sugar and beat until stiff peaks are achieved.
  4. Fold the whipped egg whites into the batter gently in three additions to retain air.
  5. Grease three 6-inch round cake pans and evenly distribute the batter. Bake for 30-35 minutes.
  6. While baking, wash and slice the strawberries, mix with sugar, and let sit for 10-15 minutes to release juices.
  7. Whip the heavy cream with powdered sugar until firm peaks form. Keep refrigerated.
  8. Assemble the cake by layering sponge, whipped cream, and strawberries. Repeat until all layers are used.
  9. Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 100IUVitamin C: 10mgCalcium: 45mgIron: 1mg

Notes

Ensure sponge layers are completely cooled before assembly. Refrigerate the cake for at least 1 hour for best flavor.

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