Description
Indulge in the light and airy delight of Strawberries ‘n Cream Cake, a dessert that captures the essence of summer with every bite. This cake features layers of moist, pound-cake-like texture complemented by fresh strawberries and rich homemade whipped cream, making it an ideal choice for birthdays, picnics, and family gatherings. Not only is this dessert visually stunning with its impressive layers, but it also boasts a burst of natural sweetness that will enchant your taste buds. Perfect for bakers of all skill levels, this recipe ensures a delightful experience from start to finish.
Ingredients
Scale
- 6 eggs, separated
- 1 ½ cups sugar, divided
- 3 tablespoons lemon juice
- 3 tablespoons vegetable oil
- 2 tablespoons water
- 1 ¾ cup flour
- ½ teaspoon salt
- 16 oz carton heavy whipping cream (more if you want to decorate)
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 5 cups sliced fresh strawberries
Instructions
- Preheat oven to 325°F (163°C).
- Separate eggs, placing whites in a bowl at room temperature.
- Whisk yolks with ¾ cup sugar until thickened; add lemon juice, oil, and water.
- Combine flour and salt; fold into yolk mixture.
- Beat egg whites until soft peaks form; gradually add remaining sugar until glossy.
- Gently fold yolk mixture into whites; pour into an ungreased tube pan and bake for 35-45 minutes.
- Cool upside down before removing from the pan.
- For the whipped cream, beat chilled heavy cream with confectioners' sugar and vanilla until stiff peaks form.
- Layer cake with whipped cream and sliced strawberries, garnishing as desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 295
- Sugar: 23g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg