Got juicy, ripe, summer strawberries? Showcase them in this easy cake

Print this recipe
Strawberry cream cake is a quintessential summer dessert. It's refreshing, light and deliciously sweet. It's a perfect way to showcase summer’s big, bright, juicy red strawberries, too. With layers of tender cake, sweetened whipped cream and macerated strawberries, this dessert is impressive enough for every special occasion, too.
You’re going to love how easy this cake is to make. It's a simple, lightly orange-scented white cake stacked with layers of sweetened whipped cream and strawberries that have been tossed with sugar and left to macerate. You're going to want this exceptional recipe.
Cooktop Cove
Strawberry Cream Cake
20 minutes, plus 30 minutes to macerate the strawberries
20 minutes
1 hour and 10 minutes
½ cup unsalted butter, softened, plus additional for greasing the pans
1 cup granulated sugar, divided
2 large egg yolks. Save the whites for later in the recipe.
1 teaspoon vanilla extract
2 teaspoons grated orange zest
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
4 large egg whites
For the strawberries
2 ¼ cups chopped fresh strawberries
2 tablespoons granulated sugar
For the cream
2 cups heavy cream
1 teaspoon vanilla extract
1/3 cup confectioners' sugar
¼ cup sour cream
Whole strawberries for garnish
Preheat the oven to 350 F. Grease two 9-inch round cake pans with butter and then line them with greased parchment paper.
In a large mixing bowl, cream the butter and ¾ cup of the granulated sugar until fluffy and pale yellow. Add the egg yolks, vanilla and zest. Mix to combine well.
In a separate bowl, whisk together the flour, baking powder and salt.
Add half of the dry ingredients and mix to combine. Add the milk and beat just to incorporate before beating in the remaining dry mixture.
In a separate bowl, beat the egg whites with an electric mixer set on medium speed until they hold soft peaks. With the mixer running on high speed, add the remaining ¼ cup of granulated sugar 1 tablespoon at a time until the mixture forms stiff, glossy peaks. Using a rubber spatula, gently fold the whipped egg whites into the cake batter.
Transfer the batter into the prepared pans, dividing equally.
Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans 10 minutes.
Invert the cakes onto wire racks and discard the parchment paper. Let cool completely.
While the cake is cooling, in a medium bowl toss together the chopped strawberries and granulated sugar. Let the fruit sit for 30 minutes.
In a large bowl, beat the heavy cream and vanilla until the cream begins to thicken. With the mixer running on high, gradually add the confectioners' sugar and beat until the mixture holds stiff peaks. Using a rubber spatula, gently fold in the sour cream.
Place one cake round on a cake platter and scoop half of the macerated berries on top in an even layer. Dollop half of the whipped cream on top of the berries and smooth into an even layer. Place the second cake round on top, followed by the remaining berries and the remaining whipped cream.
Garnish with the whole berries before serving.
Print this recipe