Layered Strawberry Cream Cake
Recipe information
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Cooking:
40 min.
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Servings per container:
1
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Source:

Ingredients for - Layered Strawberry Cream Cake

1. 1/2 cup butter, softened -
2. 1 cup sugar, divided -
3. 2 large egg yolks -
4. 1 teaspoon vanilla extract -
5. 2 teaspoons grated orange zest -
6. 2 cups cake flour -
7. 2 teaspoons baking powder -
8. 1/4 teaspoon salt -
9. 1/3 cup whole milk -
10. 1/3 cup orange juice -
11. 4 large egg whites -
12. Filling: -
13. 2-1/4 cups chopped fresh strawberries -
14. 2 tablespoons sugar -
15. 2 cups heavy whipping cream -
16. 1 teaspoon vanilla extract -
17. 1/3 cup confectioners' sugar -
18. 1/4 cup sour cream -
19. Whole strawberries for garnish -

How to cook deliciously - Layered Strawberry Cream Cake

1. Stage

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange zest; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice.

2. Stage

In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter.

3. Stage

Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper and discard. Cool cakes completely.

4. Stage

In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners' sugar on high until stiff peaks form. Fold in sour cream.

5. Stage

Place one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries.